The Bauman College

Eating For Health™ Institute

Who is Bauman College?
Bauman College of Holistic Nutrition and Culinary Arts is dba for the Institute for Educational
Therapy, a 501(c) 3 not-for-profit educational institution. Bauman College was founded by Dr.
Edward Bauman in 1989 to provide professional training and community education based upon his
approach to whole food nutrition called Eating For Health™.

What is Eating For Health™?

Eating For Health™ was designed by Dr. Edward Bauman to provide an alternative to the USDA Food
Pyramid model. Eating For Health™ encourages the use of fresh, local, seasonal, organic, natural
foods, with an emphasis on fruits and vegetables, nuts and seeds, herbs and spices, whole grains,
and legumes with organic dairy, eggs, seafood, and pasture-raised animal foods.

What is the Eating For Health™ Institute?

The Eating For Health™ Institute is a new division of Bauman College, dedicated to bringing non-
biased nutrition, culinary, and self-care practices to the widest possible audience. It aims to pro-
vide local, regional, national, international, and on-line services to teach and mentor people with
premature and preventable illness how to regain control of their health through improved diet,
attitude, and lifestyle practices.

Mission Statement
Bauman College aims to create a sustainable culture of wellness in individuals, in the community, and in our health
care delivery systems by promoting a comprehensive and integrative approach to Holistic Nutrition and the Culinary
Arts.

We are committed to bringing our Eating For Health™ model to an ever wider audience, advocating the use of whole,
organic foods, nutritive herbs, and appropriate supplementation to promote health, restore metabolic balance, and
support recovery from injury and illness. The unifying Bauman College philosophy of holistic nutrition and culinary arts
aims to change the way people consume food from convenience to conscious eating.

We educate people of all ages to participate in an earth-friendly paradigm shift that supports natural, chemical-free
agriculture, aqua-culture, and animal-culture to feed and heal a malnourished world. Our professional training pro-
grams prepare individuals for successful careers as Nutrition Consultants and Natural Chefs. Personal Growth pro-
grams and public outreach provide practical education in nutrition fundamentals and healthy living.
Eating For Health™ Institute’s
Signature Programs
Kidz For Health™
This program directly targets
childhood and family obesity,
diabetes, learning, and social
disorders, such as violence. The
children of today will be the lead-
ers of tomorrow. Regrettably, the
life expectancy of a child today
is dramatically less than it is for
their parents. This Institute program teaches children age
appropriate nutritional information to help them differ-
entiate healthy and unhealthy food and beverage choices.
Children are introduced to fresh, natural food that is
grown locally and taught how to prepare it for themselves
and their families. This program can be offered in schools, Residential Retreat and Recovery Center™
community centers, and in the homes of families who
For people with serious illnesses, such as cancer, there
would benefit from developing the skills to make deli-
is nowhere wonderful to recover post treatment. Often,
cious, inexpensive, healthy, homemade meals together.
they are disoriented, afraid, fragile, hyper-sensitive, and
need care that is beyond what a family member or home
AgeWell™ health care worker can provide. An illness, such as can-
Seniors are the fastest grow- cer, is life changing. This change can be for better or for
ing segment of our population. worse, depending on the love, care, and nourishment they
Many have time and would receive. Too many times, a patient is released after heart
benefit from developing and/ or hip surgery or a course of chemotherapy and told to
or improving their skills in pur- “eat whatever they like;” that diet has no relationship to
chasing, preparing, and sharing their illness; that medication will keep them alive. This
fresh, nourishing food. With is only a partial truth. After an illness is diagnosed and
age, all too often, come illness, treated, a person needs to recognize that they are in
injury, cognitive decline, social isolation, and despair. recovery, much like a person with an emotional or sub-
AgeWell™ offers an active learning situation, whereby stance abuse problem. They will thrive when surrounded
seniors engage in learning about nutrition, which is by positive people who follow healthy behaviors. Left to
both fascinating and confusing for many due to the their own devices, they will likely regress and resume the
over-commercialization of diet fads and nutritional sup- unhealthy habits that contributed to their illness. Dr. Ed
plements. Learning new recipes to cook and the healing Bauman has been leading residential group rejuvenation
properties of foods is a powerful way for seniors to par- programs for the past 25 years. These programs are both
ticipate in classes that show them how to protect their life and health changing. A full time facility is needed to
health assets, which are their cardiovascular, endocrine, meet the enormous demand for services from the multi-
nervous, and immune systems. Additionally, they signifi- tudes that are injured, ill, and in need of a peaceful com-
cantly improve their prospects for joyful living, cooking, munity setting where they can unlearn bad habits and
and making new friends who want to live well and lon- incorporate a restorative Eating For Health™ approach
ger, with less reliance on pharmaceuticals. into their diet, lifestyle, and attitude.
Seven Levels of Eating
to Reverse Cancer
Edward Bauman, M.Ed., Ph.D.

C ancer is a failure of a cell to perform its desig-

nated function in the body. This is largely due
to a breakdown in intracellular communication due to
¾¾ Soluble fiber — flax, pectin, prunes, apricots
¾¾ Omega-3 fatty acids — algae, flax seed, soy,
mackerel, sardines, salmon
excessive toxicity and insufficient nutrition to enable
healthy genetic expression. Chronically disturbed cells
Pro-apoptosis foods to signal abnormal cells to
alter their form and function. They grow in an uncon-
undergo cell death
trolled way due to their ability to create an enhanced
blood supply (angiogenesis) and avoid normal cell ¾¾ Cruciferous vegetables — broccoli, Brussel
senescence and death (apoptosis). Below are the foods sprouts, cabbage, kale
that cancer cells hate, and healthy cells love. Diet is not ¾¾ Allium vegetables — garlic, onions, leeks
a primary treatment for cancer, but rather a recipe for
¾¾ Turmeric — yellow spice in curry
supporting life.
¾¾ Berries — raspberries, strawberries, blueber-
Integrative oncology combines allopathic and natural ries, cranberries
approaches to lower tumor burden, while providing per-
sonal, social, and spiritual support to inspire a person ¾¾ Grape skin and seeds — red wine
with cancer to live with renewed intention to change ¾¾ Mushrooms — reishi, shiitake, maitake,
the conditions within and around them that allowed cordyceps
cancer to manifest. Eating For Health™ is an essential ¾¾ Organic pit fruit — apricots, cherries, plums,
starting point to reverse cancer as the health of each peaches, nectarines
cell is dependent on the oxygen and nutrients it receives
and its ability to clear waste.
Anti-oxidant foods to quench free radicals that
damage cells and sap immune strength
Anti-angiogenic foods to prevent tumor blood
¾¾ Allium vegetables — garlic, onions, leeks
vessel formation
¾¾ Turmeric — yellow spice in curry
¾¾ Cruciferous vegetables — broccoli, Brussel
sprouts, cabbage, kale ¾¾ Green tea — Japanese varieties contain the
greatest amount of the “anti-cancer” phytonu-
¾¾ Legumes — non-GMO soy, lima, lentils, aduki beans
trients
¾¾ Green tea — Japanese varieties contain the
¾¾ Berries — strawberries, blueberries, cranberries
greatest amount of the “anti-cancer” flavonoid
ECGC ¾¾ Tomatoes with red onions with olive oil and basil
¾¾ Turmeric — yellow spice in curry ¾¾ Mushrooms — reishi, shiitake, maitake, cordyceps
¾¾ Berries — raspberries, strawberries, blueberries, ¾¾ Citrus fruits — oranges, lemons, grapefruits
cranberries ¾¾ Dark chocolate — 1 oz. serving, 70% or
¾¾ Grapes skins and seeds — red wine above, best with cup of green tea and lemon

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Seven Levels of Eating to Reverse Cancer
Anti-inflammatory foods to protect vulnerable
cells and stimulate a healing response
¾¾ Turmeric — yellow spice in curry
¾¾ Citrus fruits — oranges, lemons, grapefruits
¾¾ Mushrooms — reishi, shiitake, maitake
¾¾ Ginger with chlorophyll — greens such as wheat
grass, spirulina, parsley, cilantro
¾¾ Fresh vegetable and fruit juice
Detoxifying foods to reduce carcinogenic
compounds and toxic residues of medication
¾¾ Whey protein, yogurt, kefir
¾¾ Cruciferous vegetables — broccoli, Brussel
sprouts, cabbage, kale
¾¾ Allium vegetables — garlic, onions, leeks
¾¾ Citrus fruits — oranges, lemons, grapefruits
¾¾ Berries — strawberries, blueberries, cranberries
“We are continually faced with great opportunities
which are brilliantly disguised as unsolvable problems.”
Margaret Mead
“And what do I actually do? I give cancer patients
simple, natural foods. That is all. I take sick people out
of the hospital, when it is said there that they do not
have more than an hour or two left to live, that the
scientifically attested diagnosis is at hand and that
the patient is completely moribund. In most cases I can
help even these patients quickly and conclusively.”
Dr. Johanna Budwig, seven-times Nobel Prize nominee,
in “Flax Oil as a True Aid”
“Kites rise highest against the wind, not with it.”
Winston Churchill, British Prime Minister
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Blood sugar and hormonal regulating foods to
minimize abnormal cell growth
¾¾ Cruciferous vegetables — broccoli, Brussel
sprouts, cabbage, kale
¾¾ Legumes — especially soy, such as edemame,
miso, tempeh, tofu
¾¾ Tomatoes, red onions with olive oil, and basil
¾¾ Soluble fiber — flax, pectins, prunes, apricots, figs
Liver and immune nourishing foods to protect
against infection and cancer recurrence
¾¾ Digestible protein — such as whey, eggs, nuts,
seeds, legumes
¾¾ Mushrooms — reishi, shiitake, cordyceps
¾¾ Omega-3 fatty acids — algae, flax seed, soy,
mackerel, sardines, salmon
¾¾ Citrus fruits and peels — oranges, lemons, pine-
apple, grapefruits
¾¾ Turmeric — yellow spice in curry
“No problem can be solved from the same level
of consciousness that created it.”
Albert Einstein
“...it is not so much a problem of getting rid of cancer,
but of having the patient take responsibility — for his
or her health, to continue to follow the instructions
from the health practitioner, and to maintain the
changes in diet and lifestyle for the rest of their lives.
Otherwise, almost inexorably, another degenerative
disease, if not the same cancer, will develop and mani­
fest and invariably shorten the patient’s life span.”
Dr. Jürgen Buche
“The secret of health for both mind and body is not
to mourn for the past, worry about the future,
or anticipate troubles but to live in the
present moment wisely and earnestly.”
Buddha, Philosopher
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
Optimal Nutrition
For Cancer Control
Edward Bauman, M.Ed., Ph.D.

C onsensus is emerging in the scientific and medi-

cal literature that what we eat or fail to eat is an
important contributor to the incidence and prevalence
•
•
•
Fresh fruits;
Fresh vegetables;
Seeds; and
of cancer. Many foods, herbs, and nutritional factors
• Whole grains and legumes.
have been identified as being cancer-protective. What
remains more elusive is the degree to which various ¾¾ Additional booster foods, consisting of:
combinations of foods, herbs, and nutrients can amelio- • Spirulina;
rate or reverse an existing progressed cancerous situa- • Nutritional yeast;
tion. The international data points to dozens of natural • Sea vegetables;
and non-toxic substances that negate cancer in the test • Herbal teas; and
tube and in animal experiments, and yet no conclusive
• Culinary spices.
human trials have heralded a cure for existing cancers.
¾¾ O
 ccasional foods, eaten in moderation may
There is no doubt, however, that diet and nutrition include:
play a fundamental role in a cancer patient’s recovery • Poultry;
process. Major institutions such as Memorial Sloan- • Eggs; and
Kettering Cancer Center in New York City and the
• Dairy products from organic free-range ani-
University of Texas MD Anderson Cancer Center in
mals.
Houston, Texas are finally evaluating comprehensive
programs for people with cancer, treating them with ¾¾ E ducate and support patients with cancer
current medical oncological procedures along with nat- through their treatment and recovery with a
ural health practices. Cancer Recovery Diet (Bauman, 2000), plus a
well-considered supplement program based on
the individual client’s consti­tution, condition,
Nutrition and the Allopathic Treatment of
context, and commit­ment.
Cancer
 onduct research on the therapeutic outcome,
¾¾ C
There are three primary strategies for skillfully comple- using nutrition as an adjunct to oncological
menting the allopathic treatment of cancers: treatment in order to:
¾¾ A
 dvise all patients and their family members to • Improve treatment tolerance;
follow a cancer-preventive diet. The American • Shorten recovery time;
Cancer Society and numerous studies indi- • Protect non-malignant cells;
cate the benefit of a plant-based, whole food
• Improve digestive competency;
diet. The Eating For Health™ model recom-
• Decrease treatment morbidity (side
mends these four principle food groups as the
effects); and
staple foods in the diet (also see the Eating For
Health™ model on the next page): • Increase survival time.

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Optimal Nutrition For Cancer Control

LEAFY CRUNCHY UNREFINED SEASONAL BOOSTER

SEEDS/OIL PROTEIN VEGETABLES VEGETABLES STARCHES FRUIT FOODS
Daily 2-3 2-4 1-3 1-3 2-4 2-4 2-4
Servings
Serving 1 Tbsp. oil 3 oz. animal 1 cup 1/2 cup 1/2 cup root 1/2 cup or 1 tsp. to
Size 2 Tbsp. seeds 6 oz. vege- vegetable, 1 med. piece 1 Tbsp.
table grains, bread
Examples Flax, Poultry, fish, Salad mix, Broccoli, Yams, winter Berries, Nuts, yeast,
sunflower, eggs, milk, kale, and string beans, squash, corn, apple, grape, seaweed,
sesame, and and beans spinach cukes, onions, millet, rice and citrus algae, spices
almonds celery

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 Optimal Nutrition For Cancer Control
A Cancer Recovery Meal Plan
Cancer patients often lose their sense of taste, have
diminished appetites, and experience difficulty swallow-
ing and digesting food during and after treatment. Fresh,
wholesome, and appetizing natural foods, simply cooked
and easily prepared, should form the basis of the cancer
recovery diet. A structured but non-rigid food plan is
helpful. It is good to work out an individual nutritional
program with the patient and his/her family that takes
into account their ethnicity, skill in food preparation, ¾¾ Smoked or charred foods
health status, and gastrointestinal competency.
¾¾ P rocessed snack foods such as chips, cookies,
and pastries
A sample meal plan might consist of the following:
¾¾ Tobacco
Breakfast ¾¾ Unnecessary drugs
¾¾ Protein smoothie ¾¾ More than two alcoholic beverage servings per day
¾¾ Siberian ginseng or green tea

Lunch
Dietary Macronutrients and Cancer
¾¾ Poached salmon, steamed broccoli, and baked yam
Lipids and Cancer
¾¾ F resh juice: carrot, apple, beet, cucumber, or
cabbage Too much fat in the diet is linked with increased tumor
growth. This may be the result of fats stimulating the
Dinner multiplication and spread of cancer cells, fats inhibiting
¾¾ Miso soup with tofu and ginger the immune system, or both. The bulk of the oil in the
diet should come from plant-based monounsaturated
¾¾ S tir-fry chicken, shiitake mushrooms, carrots,
fatty acids found in olive, avocado, almond, and sesame
and onions
oils. Canola oil, which is reputed to be high in monoun-
¾¾ Brown basmati rice saturated oils, is highly refined, losing much of its ben-
 hamomile, lemon grass, and spearmint tea with
¾¾ C eficial fatty acids. Poultry, meat, and dairy fats should be
milk thistle or reishi extracts kept to a minimum. Ghee, or clarified butter, can be used
for sautés and in topical skin salves.
Snacks/Desserts
¾¾ F resh fruit, seeds, nuts, yogurt, soy milk, lemonade Linoleic and linolenic acid
A recovery diet would minimize the intake of: Not all fatty acids are created equal when it comes to
¾¾ Caffeinated beverages treating cancer. Linoleic acid (LA), an Omega-6 fatty
acid and the most common fatty acid in the human
¾¾ Refined sugar
diet, is abundant in corn, safflower, sunflower, and soy
¾¾ Artificial sweeteners oils and in most prepared foods. It is a precursor for the
¾¾ Fried foods pro-inflammatory prosta­glandin E2 series (PGE2). PGE2
reduces the ability of macrophages and natural killer
¾¾ Margarine
(NK) cells to kill cancer cells.
¾¾ Lunch meats

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Optimal Nutrition For Cancer Control
Linolenic acid (Omega-3 fatty acids) inhibits the
Omega-6 fatty acids by competing for the same enzyme.
When fish, flax, and algaes are added to the diet, the
beneficial E2 prostaglandins are increased. More PGE1
means less PGE2. This ratio is crucial to cancer pre-
vention and treatment. The healthy ratio of dietary
Omega-3s to Omega-6s is approximately 1:4. When
taken in supplement form, a ratio of Omega-3s to 6s
can be 2:1, or one can simply add additional Omega-3
oils to an Eating For Health™ food plan.
The total amount of fat in the diet is also important.
Natural killer cell activity is increased when fat intake
is decreased to 25% calories from fat. For those with
hormone-dependent cancers such as breast cancer, a
very low-fat diet (less than 20% calories from fat) may
slow the spread of cancer. A non-dairy, seafood, vegetar-
ian diet will facilitate bringing the fat grams down to a
healthy and therapeutic level. The total fatty acid picture
can be assessed using a red blood cell fatty acid panel.
When supplementing with Omega-3-rich fish or flax oil
(1-6 caps per day), add extra Vitamin E at a rate of 100
IU per gram of Omega-3. In animal experiments, the
Omega-3 oils taken with Vitamin E increased the uptake
of chemotherapy drugs.1 Haas reported in 1998 that one
of the most important benefits of Omega-3 fatty acids is
their ability to choke off the blood supply to small tumor
cells poised to grow and spread throughout the body.2
During chemotherapy, tumors often become resistant to
cancer-fighting drugs. Omega-3 fatty acids can make
these refractory tumors sensitive to drug treatment. One
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study showed that after only five weeks of supplementa-
tion with Omega-3s, the cell membranes of leukemic cells
become saturated with Omega-3 fatty acids. Haas stated
in 1998 that studies showed that EPA and DHA can also
help kill cervical cancer cells resistant to chemotherapy.2
There are a number of mechanisms by which Omega-3
fatty acids may inhibit cancer initiation and progression.
These include:
¾¾ Increased membrane fluidity;
¾¾ Better cell uptake of nutrients;
¾¾ Better clearance of metabolic waste;
¾¾ Increased free radical protection;
¾¾ Increased PGE3 production;
¾¾ Reduced platelet aggregation;
¾¾ D
 ecreased production of angiogenic
factors; and
¾¾ Decreased cachexia.
Other lipid substances, such as medium chain fatty acids
(MCTs), found in fresh coconuts or in coconut fraction
powders, when placed in meal replacement drinks, are
easily metabolized and provide a good source of energy
and fat that supports the nervous and endocrine sys-
tems. MCTs are very beneficial during chemotherapy and
radiation treatments.
Greenland shark liver oil has been tested for anti-
tumoral activity. An increased regression of tumor
growth was reported in cervical cancer patients receiv-
ing extracts of Greenland shark liver oil prior to radio-
therapy.3 The active constituents in the oil are thought
to be alkoxyglycerols, natural components of human
bone marrow and mother’s milk.
Protein and Cancer
Protein is the source of amino acids that the body uses
to build and repair tissue. A simple way to establish
the amount of protein needed by a healthy person is to
divide his or her ideal weight in half and eat that many
grams of protein per day to maintain well-being. For
example, a 150-lb. person would benefit from 75 grams
of protein per day. Proteins are essential for enzyme
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts

and hormone production. Protein is the major structural
molecule of the body; 20 to 30 pounds of an adult’s
weight are protein, with 50% being in the muscles.
Opinions vary with regard to protein and cancer. In an
immune-compromised condition, protein requirements
increase. The cancer cells change the metabolism of
protein so that more amino acids are available for tumor
growth. This translates into a loss of muscle tissue and
predisposes cancer patients to a state of negative nitro-
gen balance. Protein is needed for the formation of body
tissue, enzymes, antibodies, hemoglobin, and hormones.
Cancer interferes with protein metabolism by burning
some of the body’s proteins for fuel, even when carbo-
hydrates and fats are present.4
Natural therapy programs, such as the Gerson Program
and that of the Optimal Health Institute, which is based
on the work of Ann Wigmore, emphasize a low-protein,
living foods diet for cancer patients. This approach con-
tends that uncooked food contains abundant enzymes
that are destroyed by the cooking process, rendering
cooked food more difficult to digest and assimilate than
so-called living food. These low-protein diet programs
are embedded in a well-designed format of detoxifica-
tion practices using foods, herbs, wheat grass, algae,
sprouts, and rigorous liver- and colon-cleansing pro-
cedures. It is presumed that in the absence of typical
amounts of dietary protein, the body will have a greater
cleansing action and metabolize diseased tissue with
the greater pool of circulating enzymes. It is advisable
for patients to work under the supervision of a practi-
tioner or clinic well trained in these procedures, rather
than undertaking such a program at home.
Carbohydrates and Cancer
Carbohydrates are the water-soluble starches and sugars
in foods that provide energy for the body. The pancre-
atic hormone, insulin, modulates them. An unregulated
high blood sugar level can feed tumors and suppress the
immune system. Without a doubt, a diet high in simple
carbohydrates, such as refined sugar, refined white flour,
alcohol and various sugar substitutes, does not belong in
a cancer-protective diet. According to Barry Sears, Ph.D.,
author of The Zone Diet, as Americans have lowered their
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
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Optimal Nutrition For Cancer Control
consumption of protein and fatty acids, thereby eating a
largely carbohydrate diet, the incidence of obesity, can-
cer and heart disease has risen precipitously.5
What Sears fails to clarify is the major difference
between beneficial complex carbohydrates and the
detrimental refined carbohydrates. Complex carbohy-
drates will provide necessary co-factors for their proper
metabolism, such as the B-complex group, zinc, magne-
sium, chromium, and Vitamin E. Refined carbohydrates
are sadly lacking in these natural ingredients. Americans
have been sold on the argument that synthetic vitamins
added to cereals and pastry products are as good as, if
not better than, plant-based nutrients from the soil.
Simple sugars are present in virtually all packaged foods,
condiments, and even medicines. Some names of sugars
to look out for are:
¾¾ Fructose;
¾¾ Glucose;
¾¾ High fructose corn syrup;
¾¾ Lactose;
¾¾ Milk sugar;
¾¾ Dextrose;
¾¾ Maltose;
¾¾ Barley malt;
¾¾ Brown rice syrup;
¾¾ Honey;
¾¾ Molasses; and
¾¾ Fruit juice concentrate.
No more than 20% of the carbohydrates in the diet
should be from this group. Fresh fruit, while mostly car-
bohydrate, contains soluble fiber, pectin, Vitamins A, B
complex, C, bioflavonoids, magnesium, potassium, water,
and phytochemicals. When that fruit is processed, con-
centrated, frozen, and served to you as juice, much of
the useful non-carbohydrate co-factors are lost.
Nan Fuchs, Ph.D., author of Nutrition Detective,6 sug-
gests you keep your “carbohydrates complex and your
life simple.”
7
Optimal Nutrition For Cancer Control
Cancer Loves Calories
High calorie intake has been associated with increased
cancer risk, independent of fat intake. A review of data
from 100 animal experiments.7 found that both high-
calorie and high-fat diets independently increased
spontaneous mammary tumor incidence. The effect of a
high-fat diet was two-thirds the magnitude of the high-
calorie effect. Other researchers have reported that a
small reduction in calorie consumption (12%) substan-
tially reduces mammary tumor development in animals,
whereas large reductions of fat are required to reach
the same effect.
Diets high in fat or calories have been associated with
five of the six most common cancers:8
¾¾ Breast;
¾¾ Colorectal;
¾¾ Pancreatic;
¾¾ Prostatic; and
¾¾ Uterine; but
¾¾ Not lung.
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One mechanism by which high-calorie diets may
increase cancer incidence is by increasing insulin pro-
duction, disrupting metabolism, and, therefore, increas-
ing free radical generation.
In 1998, Monsanto sought fast-track approval from the
FDA for a new artificial sweetener, Neotame®, which
is 800 times sweeter than cane sugar. Approval was
granted in 2002 for this unique (and questionable)
“food.” Can this even be considered a food, if it provides
no nutrients or calories? NutraSweet® has been found
to be a brain chemistry-altering substance (excitotoxin)
in people with sensitivities, including children, the
elderly, and the infirm. These artificial sweeteners con-
tribute to the body burden of chemicals that the liver
and immune system must address and dispose of. They
do not belong in a cancer-protective Eating For Health™
program. Artificial ingredients are not the way to cut
either costs or calories.
Phytonutrients and Cancer
Phytonutrients are naturally-occurring plant compounds
that have been found to be health promoting in humans
and animals. They act with nutrients to regulate body
systems such as the liver, immune, nervous, and endo-
crine systems.
We have what appears to be a David and Goliath rela-
tionship between natural plant materials and the syn-
thetic technology of “better living through chemistry.”
The Goliaths are food-producing giants who bring us
genetically engineered foods, irradiation, soil pesticides,
herbicides, animal growth hormones and antibiotics,
synthetic fertilizers, and xenobiotics (hormone-like
petrochemical by-products) that weaken our food sup-
ply and burden our body systems. In response, a host of
phytonutrients are being identified, catalogued, tested,
concentrated, and sold as nutraceuticals to protect us
from the denatured food and polluted environments we
inhabit. Choosing a chemical-free Eating For Health™
food plan and taking advantage of the phytonutrient-
rich booster foods it recommends are important steps
toward maintaining and restoring health.
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts

Many health experts believe that phytonutrients con-
tribute to the cancer-protective effects of fresh fruits
and vegetables, as well as culinary and medicinal herbs.
Naturally-occurring chemicals such as virus-killing poly-
phenols, the potent anti-oxidant glutathione, and pec-
tin, which binds excess bile and cholesterol, are impor-
tant components in a health-promoting, anti-cancer
diet. (See the Cancer Preventive Foods chart on the next
page for an extensive list of phytonutrients and their
health benefits.) It is important to lean how to assess
the freshness of fruits and vegetables using sight and
smell in order to gain the most phytonutrient benefit
from one’s diet.
Herbs
Rosemary, lavender, orange, oregano, and thyme as
fresh or dried herbs, or extracted as pure essential oils,
have powerful antioxidant and immune-enhancing
effects for cancer patients.
Garlic
Garlic, a proven antibiotic, has been used for centu-
ries to protect against a host of health-threatening
microbes, yeast, bacteria, parasites, and viruses. Dried,
aged garlic is especially useful as a chemo­therapy treat-
ment when the immune system is suppressed and the
possibility of infection is high. It is also beneficial when
coming off a course of antibiotics, along with lacto-
bacillus acidophilus to restore the balance of friendly
organisms in the gut.
Crucifers
Cruciferous vegetables (also called brassicas) — namely
broccoli, cauliflower, Brussels sprouts, and cabbage
— contain such potential cancer-preventing or cancer-
inhibiting substances as aromatic isothiocyanates, glu-
cosinolates, flavones, indoles, and phenols. The National
Cancer Institute has linked them to a reduced risk of
colon cancer and a protective effect against cancer of
the lung, esophagus, larynx, rectum, colon, stomach,
prostate, and bladder. The phytochemicals in these sul-
furous vegetables slow the development and spread of
cancerous cells while stimulating the release of anti-
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Optimal Nutrition For Cancer Control
cancer enzymes. Indoles increase the detoxification of
estrogen, reducing the impact of that hormone on sen-
sitive receptor cells.
Soy
Eating certain soy products can be beneficial when con-
suming less animal food in the diet. Soy products appear
to inhibit breast cancer by decreasing the level of circu-
lating estrogens, thereby blocking the cancer-promoting
action of estrogen. One serving a day of soy may
decrease the risk of developing a number of cancers by
nearly 40%. Genistein, an isoflavone found in soy prod-
ucts, is protective against colon, breast, lung, prostate,
and skin cancers, as well as leukemia. Diadzein, another
isoflavone, has slowed the growth of breast cancer cells
in vivo. Protease inhibitors in soy products appear to
inhibit or prevent cancer growth.4
Asian diets have long used soy-based products as both
staple foods and flavorful condiments. One cup of
tempeh contains approximately 24 grams of digestible
protein, as well as ample soluble fiber, zinc, B vitamins,
iron, and an ideal balance of magnesium and calcium.
Soy products are most digestible when they are pre-
pared in the traditional Japanese way using natural
fermentation. Dried soybeans are rarely used, as they are
slow to cook and difficult to digest. Rather, items such
as tamari, a fermented soy sauce; miso, a fermented soy
paste; tempeh, a fermented soy cutlet; and tofu, a block
of cultured soy milk; are traditional fare.
Soy oil accounts for 80% of all U.S. vegetable oil,
appearing in margarine, baked goods, and many pre-
pared foods and dressings. Sadly, it is degraded in pro-
cessing, becoming a metabolic time bomb called trans
fatty acids, which damage the liver and cell membranes
and support unfavorable anaerobic metabolism. While
most soy foods are beneficial, it is best to minimize or
eliminate the use of soy oil.
Recent concern has been raised about the genetically
engineered soy9 developed by Monsanto, the larg-
est soybean grower in North America. Monsanto uses
Roundup®-resistant seed, which drastically increases the
isoflavonoid content while diminishing the tryptophan
9
Optimal Nutrition For Cancer Control
Cancer Preventive Foods
FOOD NUTRIENT ACTIVITY
Carrots Carotene • Neutralize free radicals
Yams • Boost lymphocytes
Squash • Enhance cell respiration
Kale
Cantaloupe
Cabbage family Sulfur • Inhibit estrogen estrogen
(Broccoli, cabbage, Indoles • Support liver detoxification
etc.) Isothiocyanate
Flax seed Lignans • Inhibits estrogen action
EFAs • Inhibits prostaglandin
Nutritive • Neutralizes radiation damage
Legumes Isoflavones • Block cancer-protease enzymes
Soy Genistein • Balance steroid hormones
Lima Diadzon • Inhibit estrogen receptors
Parsley Polyacetylene • Inhibit prostaglandins
Wheat grass Chlorophyll • Destroy benzopyrene
Spirulina Nutritive • Boost white blood cells
Cucumbers Phytosterol • Balance hormones
Garlic Sulphur • Protect liver
Onions Selenium • Anti-microbial action

Citrus fruit Terpene • Increase anti-tumor enzymes

Peels • Lymphatic cleanser
Licorice Triterpenois • Inhibits estrogen, prostaglandins
• Adrenal support
• Anti-inflammatory
• Slows cancer cell division
Raspberries Ellagic acid • Protect against smoking-related damage
Blueberries
Green tea Polyphenols • Inhibit tumor initiation
Grapes Catechin • Cell protectors
Maitake mushrooms Selenium • Immuno-stimulants
Reishi mushrooms Polysaccharide • Cell protectors

Tumeric Curcumin • Liver protective

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 Optimal Nutrition For Cancer Control
content. Of the 60 million planted acres of U.S. soy, 10
million were planted with the so-called “Roundup®-
ready” seed. Both the active and inert ingredients in
Roundup® are toxic. The combination of increased isofla-
vonoid content, diminished amino acid availability, and
cumulative buildup of pesticide residue makes Monsanto
soy potentially dangerous to infants ingesting commer-
cial infant formula and anyone who frequently consumes
commercial soy milk or tofu products made from soy
milk. Buying organic foods wherever possible is advised,
especially in the case of soy foods. A few reliable brands
of organic soy products are Eden®, Westbrae®, Vitasoy®,
Pacific Soy®, White Wave®, and Wildwood®.

Mary Enig, Ph.D., has warned that not all people digest
soy products well, especially commercial soy milks and
soy powders. Noticeable signs of gas, bloating, and indi-
gestion are messages to cut back or discontinue these
forms of non-fermented soy products. Soy yogurts are
now available, made with intestine-friendly flora.

Remember that any food that is over-consumed can cre-

ate or exacerbate food sensitivities. One serving of soy
food per day is adequate for most people. Mixing soy
products with flax seed, garlic, and a sprinkle of nutri-
tional yeast (a great source of B complex vitamins, amino
acids, and minerals) will provide optimal cancer defense
and a full complement of energy-producing nutrients.
Flavonoids
The flavonoids are a group of over 4000 naturally occur-
ring phenolic compounds (polyphenols) found in a wide
variety of plants, including most common fruits and
vegetables. In citrus fruits, they may represent up to 1%
of the fresh material. Beverages such as beer, wine, tea,
and even coffee contain considerable amounts of flavo-
noids. A recommended daily consumption of flavonoids
can be 1 gram or higher. Flavonoids appear to be the
active constituents in numerous medicinal plants valued
by herbalists and nutritionists worldwide.
Harborne and Baxter10 have divided the flavonoids into
five categories:
¾¾ A
 nthocyanins: red-blue pigments found in plants
like blueberries, grapes, and pome­gran­ates.
¾¾ M
 inor flavonoids: catechin and epigallo­
catechin 3 gallate (EGCG), found in green and
black tea.
¾¾ F lavones and flavonols, including quercetin
and ginkgo biloba: 135 glyco­sides of quercetin
have been isolated, with rutin the most com-
mon, used to treat capillary fragility. This group
is excellent for allergy and immune support,
as well as protection during chemotherapy or
radiation.
¾¾ Isoflavonoids, including genistein and diadzein:
found mostly in legumes, including soybeans.
¾¾ T annins, including proanthocyaninidins (OPCs)
and gallic acid phenolics: They bind with pro-
teins and are astringent in nature. Grapeseed,
grape skin, and pine bark extracts are valuable
therapeutic agents.
The small molecular-weight flavonoids are responsible
for the tartness and bitterness of many fruits. The large
molecular-weight flavonoids (tannins) are responsible
for their astringency.

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Optimal Nutrition For Cancer Control
Some researchers have challenged the bioavailability of
flavonoids. Leibovitz, in his comprehensive 1994 review
article on flavonoids, suggests that one-half of the
ingested flavonoids are absorbed into the bloodstream
through the gastrointestinal tract lining; the other half
is metabolized to other compounds by gastrointestinal
microflora.11
Szent-Gyorgyi first identified the biochemical actions of
bioflavonoids and polyphenols in 1936, when he discov-
ered that crude extracts of Vitamin C from lemon juice
were more effective than Vitamin C alone in treating
guinea pigs with experimentally induced scurvy.
Flavonoids demonstrate anti-allergic actions, immuno-
modulation actions, inhibition of platelet aggregation,
and antitumoral actions. Flavonoids are needed to stabi-
lize collagen, which weakens with age, and agents that
inhibit collagen breakdown may inhibit tumor invasion
and metastasis. The basement membrane (the cellular
bottom line) surrounding capillaries is composed primar-
ily of collagen, fibronectin, and laminin, a glycoprotein
of the extracellular matrix. Flavonoids contribute to the
integrity of soft and connective tissue, making it less vul-
nerable to infection, injury, and cell mutation. Tissue tone
looks brighter and feels tighter with adequate flavonoids.
Flavonoids are largely absent in the Standard American
Diet (SAD).
Green Tea
In human beings, epidemiological studies suggest that
green tea decreases risk of cancer of the upper digestive
system. There is even evidence from animal studies that
green tea may interfere with the ability of cancer cells
to metastasize. The polyphenols in green tea, known as
catechins, especially epigallocatechin-3-gallate (EGCG),
are thought to block cancer through antioxidant activity
by interfering with cell cycle enzymes, DNA synthesis,
and cell communication.
Epidemiologic studies, while far fewer in number than
laboratory studies, have tended to support a dose
response to the drinking of green tea and cancer preven-
tion. A 1988 case control study in Kyushu, Japan, com-
12
pared 139 newly diagnosed cases of gastric cancer with
2574 hospital controls and 278 population controls who
reported drinking at least 10 cups daily of green tea (not
uncommon in Asia) and had a significantly lower inci-
dence of cancer. Other studies of esophageal and lung
cancer for subjects matched for age and gender suggest
a protective effect of green tea consumption.12
Two simultaneous studies are being conducted at
Memorial Sloan-Kettering Cancer Center in New York
City and at the University of Texas MD Anderson Cancer
Center in Houston, Texas. 30-40 patients with a variety of
solid tumors will be recruited and given capsules of green
tea equivalent to the amount that would be drunk in
6-7 cups. Waun Ki-Hong, M.D., chair of the Department
of Thoracic, Head and Neck Medical Oncology at MD
Anderson believes that green tea will be more effective
for prevention than for treatment, despite the lab studies
that have shown actual shrinkage of tumors.
Switching from coffee to green tea, from soda to fresh
fruit or vegetable juice, eating brown rice, tempeh, and
vegetables rather than pepperoni pizza, is what will
bring a favorable flavonoid profile to the diet.
Vitamins and Cancer
To date, fourteen vitamins have been identified as
essential to human health and can be obtained from the
diet. The American Cancer Association’s suggestion in
1995 to eat five servings a day of fruits and vegetables
in order to provide cancer protection is a positive step in
community cancer prevention education. Unfortunately,
a 1996 survey by the USDA found that fewer than 10%
of Americans actually consume five servings per day of
fresh fruits and vegetables. Is it surprising, then, that we
are losing the war on cancer?
Food quality varies greatly from location to location,
based upon soil conditions and cultivation methods.
Americans are licking their fingers while eating a can-
cer-promoting Standard American Diet, full of excess
animal fat, growth-hormone-fed animals, irradiated
meats and dairy products, pastry starches, and heavily
processed, artificially flavored, colored, and preserved
convenience foods lacking in vital nutrients.
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The majority of epidemiological studies on vitamins
and cancer have been conducted through investigation
of diet reports, rather than vitamin supplementation.
This makes it impossible to identify exact amounts of
vitamins, as eating habits are complex, reporting is
notoriously inaccurate, and the exact amounts of vita-
mins being absorbed and eliminated cannot be gauged.
Vitamins A, C, E, B6, and folic acid are especially rel-
evant to the discussion of cancer.
Vitamin A and Beta Carotene
Data from animal and in vitro experiments almost uni-
formly support the role of Vitamin A in preventing can-
cer.13 The preventive role is due to the vitamin’s ability to
support normal differentiation of epithelial cells.14 Vitamin
A also plays a part in regulating apoptosis, or programmed
cell death. Its main function is in supporting healthy
vision, immune function, and growth, especially in the
bones, reproduction, respiration, and glandular systems.
It is commonly cautioned that high doses of Vitamin
A (above 25,000 IU/day), such as those that might be
employed in a therapeutic program for cancer, may be
toxic to the liver. As a result, modest supplementation
has been the rule. However, Israel and his colleagues (in
1985)15 administered 350,000-500,000 IUs of Vitamin
A to menopausal women with metastatic breast cancer
who were treated by chemotherapy. This significantly
increased response rates, duration of response, and pro-
jected survival.
A major Finnish study of smokers in 1994 questioned
the use of beta-carotene for those with lung cancer.
In a study of 29,133 male smokers, 50-69 years of
age, administration of beta-carotene (20mg per day
= 10,000 IU) for 5-8 years increased the rate of lung
cancer by 18%. Vitamin E at 50 IU /day had no effect
on incidence of lung cancer. However, fewer cases of
prostate cancer were diagnosed in the group receiving
Vitamin E. The authors stated that in the absence of
other published studies on the harmful effects of beta
carotene, the adverse reaction may well have been due
to chance. Other variables not addressed were the sub-
jects’ continued heavy smoking, alcohol patterns, medi-
cation use, and dietary factors such as meat, saturated
fat, and refined carbohydrate intake. It is unrealistic
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Optimal Nutrition For Cancer Control
to expect beta-carotene to reverse the damage from a
cancer-promoting lifestyle that has been ongoing for
decades and is little changed during treatment, except
by adding the synthetic beta-carotene. This is a clear
case of a single nutrient demonstrating that it does not
act like a drug in the absence of fundamental changes
in diet, lifestyle, and environment.
Many epidemiological studies of the cancer-preventive
effects of antioxidants have been inconclusive for
similar reasons, partially because the beneficial effects
have been small and confounding factors have been
great. Blood samples were stored for 25,802 adults in
Maryland; 28 of them later developed oral pharyngeal
cancer. Analysis of blood samples revealed that high
levels of beta-carotene and Vitamin E were associated
with decreased cancer risk. Persons with the highest
tier of total carotenoids exhibited approximately a 66%
reduction in risk compared to the lowest tier.16
Vitamin C (Ascorbic Acid):
Theoretically, Vitamin C may inhibit carcinogenesis or
tumor growth through at least four mechanisms:
 itamin C is necessary for health of the extra-
¾¾ V
cellular matrix and may inhibit tumor invasion.
Low Vitamin C levels produce scurvy, in which
there is destruction of the matrix, vascular
disorganization, and undifferentiated cellular
proliferation.
 itamin C intake can stimulate the immune sys-
¾¾ V
tem by increasing natural killer cell activity and
the proliferation of T lympho­cytes in response
to mitogens. The ability of neutrophils and other
immune cells dep­end­ent on adequate Vitamin C
to kill bac­teria is reduced when Vitamin C
is deficient.
 s a powerful antioxidant, Vitamin C may inhibit
¾¾ A
carcinogenesis.
 itamin C has an antihistamine effect, which
¾¾ V
may be due to an inhibition of lipoxygenase
activity and an associated decline in leukotriene
B production. In animal studies, histamine and
inflammation are associated with tumor
promotion.
13
Optimal Nutrition For Cancer Control
Linus Pauling and his colleague Ewan Cameron were
long-time advocates of the use of Vitamin C when
treating cancer patients. In a study of 100 terminal
patients, Cameron and Pauling reported that admin-
istration of 10 grams of Vitamin C daily resulted in a
four-fold increase in survival (210 days vs. 50 days).17
Follow-up studies conducted by the U.S. government
of the lifespan of patients treated with large doses of
Vitamin C did not hold the same positive results. A vol-
ley of criticisms between Pauling and his detractors
demonstrated the unfriendly conditions that existed at
that time, over 20 years ago, and continue to this day
in some circles. Cameron suggests that in Vitamin C
therapy, the Vitamin C should be administered intrave-
nously for the first ten days and orally thereafter.18 A
desired plasma level of Vitamin C is 3mg/dl, which can
be achieved in an oral dose of 10-30g daily. Vitamin C
is rapidly excreted in the urine, and administration must
be continuous or at frequent intervals (at least every six
hours when taken orally).
14
High doses of Vitamin C, even 1g/day, induce increased
levels of Vitamin C-degrading hepatic enzymes, which
persist for some time after discontinuation of treat-
ment. For this reason, abrupt cessation of treatment
can deplete serum Vitamin C to levels well below non-
supplemental values. This rebound effect can produce a
sharp decline in immuno-competence, and may explain
the decline in survival after patients were removed
from Vitamin C in the government’s replication study
in 1985. Cameron states that the common response to
Vitamin C treatment is either retardation or stasis of
tumor growth, but not cure.18 Oral administration can
and should be continued indefinitely, with intravenous
“booster” treatments given as needed.
In a study of 1826 terminal cancer patients in Scotland,
294 patients who had received supplemental doses of
Vitamin C (10g/day) exhibited a median survival almost
double that of controls, 343 days vs. 180 days.19 Due to
its effects on the immune system and the likely interfer-
ence with response to Vitamin C, the authors chose to
exclude from the study any patients receiving chemo-
therapy. Plasma Vitamin C levels associated with opti-
mal survival was greater than 3mg/dl.
Vitamin E
A primary function of Vitamin E is to prevent the oxi-
dation of fatty acids in cell membranes. For this rea-
son, the most obvious sign of Vitamin E deficiency in
humans is red blood fragility. Vitamin E may also inhibit
inflammatory prostaglandins and cytokines. Its anti-
carcinogenic activities are likely due to its ability to
scavenge free radicals.
The average American is deficient in Vitamin E and typi-
cally has a high intake of polyunsaturated fatty acids,
which undergo free radical damage and deplete antioxi-
dant reserves, as well as low selenium, which is a vital
part of a naturally occurring Vitamin E complex.20
The antioxidant status of an individual can be checked
with a red blood panel test for glutathione peroxidase, an
enzyme that is primarily synthesized by the liver and sup-
ports the optimal clearance of toxic matter in the blood.
In maintaining and improving liver function, the immune
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system is relieved of some of its antigenic load and,
therefore, can be more effective in cancer surveillance.
Vitamin B6
Vitamin B6 is a cofactor in more than 100 enzyme reac-
tions, the majority of which are concerned with amino
acid metabolism. For this reason, B6 deficiency has been
implicated in “Chinese restaurant syndrome,” in which
MSG (monosodium glutamate — a form of the amino
acid l-glutamine) provokes an unpleasant disturbance in
brain chemistry and mood. Dark leafy greens, unrefined
whole grains, nuts, and seeds are the primary sources of
Vitamin B6 in the diet.
Vitamin B6 deficiency may be involved in carcinogenesis,
since B6 is required for DNA repair. In established can-
cers, however, B6 supplementation may be detrimental.
In a study of 248 patients with ovarian epithelial cancer,
administration of B6 reduced the neurotoxicity of the
drugs cisplatin and hexamethylmelamine, presumably
by facilitating the repair of DNA. However, it adversely
affected the survival of these patients.21 It must be used
cautiously, as it increases immune functioning, as evi-
denced by increased oxidative metabolism. A number of
animal and in vitro studies have indicated that B6 may
increase the proliferation of various cancer cell lines.
Conversely, B6 deficiency inhibits proliferation. No more
than 25mg of supplemental B6 per day is advised for
patients with cancers, unless undergoing radiation or che-
motherapy, when that amount can be taken twice per day.
Folic Acid
Folic acid is a cofactor in numerous biochemical reac-
tions in the body, and shares many of the same func-
tions as Vitamin B12. One of these functions is protein
synthesis. A deficiency of folate inhibits DNA synthesis.
The chemotherapy drugs metho­trexate and aminopterin
are synthetic analogs of folate that inhibit tumor cell
growth by interfering with DNA synthesis. These drugs
are most effective against fast-growing tumors, since
these cells are sites of rapid DNA synthesis.
Although folate inhibitors are used to treat cancer,
adequate folic acid is necessary to prevent some can-
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
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Optimal Nutrition For Cancer Control
cers. Low folic acid intake, or low erythrocyte levels, is
associated with increased risk of developing colorectal
and cervical cancers.22 Folic acid may reduce the risk of
cervical cancer by inhibiting the incorporation of human
papilloma virus genes into fragile chromosomal sites in
affected cells.
Minerals and Cancer
Zinc
Zinc (like Vitamin B6) is required by more than 100
enzymes, such as those involved with the metabolism,
function and maintenance of the skin, pancreas, and
reproductive system. Along with copper, zinc is necessary
for the synthesis of superoxide dismutase (SOD), a ubiq-
uitous enzyme that degrades superoxide to form hydro­
gen peroxide. Zinc is also required for proper function of
the T-lymphocytes. A zinc deficiency can lead to atrophy
of the thymus gland, depression of NK cell and lympho-
cyte activity, and other immunodeficiencies.
The average American, as well as the average vegetar-
ian, may be deficient in zinc. Symptoms of severe zinc
deficiency include:23
¾¾ Growth retardation
¾¾ Anorexia
¾¾ Skin lesions
¾¾ Hair loss
¾¾ Diarrhea
¾¾ Loss of taste
¾¾ Loss of smell
¾¾ Impaired wound healing
Zinc is rapidly diminished in chemotherapy. Moderate
amounts can be supplemented (25-50mg per day of
elemental zinc) along with adding foods that contain
zinc to the diet.
Selenium
Selenium is a trace element, which activates glutathione
peroxidase, an enzyme with significant antioxidant activ-
ity. Recently, the results from the first double blind, ran-
15
Optimal Nutrition For Cancer Control
domized cancer prevention trial supplementing with sele-
nium were published. High selenium yeast (200mcg/day
Se) or placebo was administered for 4.5 years to 1312
patients with a past history of non-melanoma skin can-
cers. These patients were followed for an average of 6.5
years. Recurrence of squamous and basal cell skin cancer
was not reduced in the Se group. However, there was a:
¾¾ 50% reduction in total cancer mortality
(p=0.0009)
¾¾ 45% reduction in total carcinoma incidence
(p=0.001)
¾¾ 63% drop in prostate cancer incidence
(p=0.002)
¾¾ 58% decrease in colorectal cancer incidence
¾¾ 46% decrease in lung cancer incidence
The results were so dramatic that the researchers ended
the blinded phase of the trial before the study was com-
pleted. Only 12 people in the study developed breast
cancer. Of these, 9 were in the Se group and 3 were
in the placebo group. No statistical significance was
reached, but in this study, the selenium was not shown
to be protective for breast cancer.
Emanuel Revici, M.D., of New York has been using
organic selenium in cancer therapy for his patients for
the past 40 years. In the laboratory, selenium has shown
a wide range of anti-cancer effects: it inhibits chemi-
cal substances and viruses that cause cancer in many
animals, it protects against ultraviolet light, it fights
against the harmful effects of toxic metals and it slows
cancer growth, causing a reduction in tumor volume,
prolonging survival and reducing the “take rate” of
transplanted tumors.24
Harold Ladis, Ph.D., a Hunter College professor,25 has
stated that the higher the selenium, the lower the
breast cancer.25 Similar associations have been found
with leukemia, as well as cancers of the intestines, rec-
tum, ovary, prostate, lung, pancreas, skin, and bladder.26
Selenium works best coupled with Vitamin E. American
soil is seriously deficient in selenium. Plant uptake of
this rare mineral is diminished when nitrogen fertilizer
is added to the soil.
16
Digestive Enzyme Therapy
Based on the work of William Donald Kelly in 1972,
and his protégé, Dr. Nicholas Gonzalez in 1993, diges-
tive enzymes have been utilized as cancer-protective
agents in natural therapy programs. Proteolytic (protein-
splitting) enzymes, used with dietary supplements and
detoxification, have been the core of this approach.
With supervision from the National Cancer Institute,
Gonzalez is currently conducting a clinical trial in New
York on patients with pancreatic cancer. Ingestion of
enzymes prior to and between meals is advocated until
inflammation is noticed at tumor sites. At this point,
detoxification via coffee enemas is employed until the
condition is stabilized, at which point the enzymes are
resumed.
Another legendary enzyme proponent, Max Wolf, M.D.,
in Germany, reported in 1972 of treating over 1000
cancer patients using a multiple enzyme product called
Wobe-Mugos, containing approximately 40mg chymo-
trypsin, 100mg papainases (6 times) and calf thymus
extract. Wolf reported that enzyme therapy was gener-
ally not curative, but appeared to inhibit metastasis
and moderately prolong survival. He suggested 12-20
enzyme tablets/day of mixed plant and animal enzymes.
His treatments were often combined with surgery, vita-
mins, heparin, and other therapeutic agents. Companies
that distribute enzymes to health professionals in the
U.S. include Tyler Encapsulations®, Transformational
Enzymes®, and Metagenics®.
Bromelain
A unique cysteine proteolytic enzyme derived from pine-
apple, bromelain has been used to treat various inflam-
matory diseases and mal-digestion.27 Some authors
contend that the active ingredient in bromelain may not
be the proteolytic enzyme, but a minor enzymatic com-
ponent that is responsible for the release of a PGE1-like
compound that has anti-inflammatory activities, inter-
feres with arachidonic acid metabolism, inhibits platelet
aggregation, relaxes smooth muscles, and protects the
endothelial lining of the blood vessels through globulin
degradation.
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 Optimal Nutrition For Cancer Control
Nutritional Complements to Allopathic
Female Cancer Treatment
The following charts outline common side effects, their
causes, and practical suggestions for nutritional pallia-
tion. It is always wise to work with an experienced nutri-
tion consultant to determine the proper dosage, dura-
tion, and possible drug-nutrient and drug-herb effects.
Many oncologists have concerns about the counter
productive effect of administering nutrients, especially
antioxidants, to a person undergoing chemotherapy. They
may not be aware of the benefits of combined therapy,
if properly administered. As a nutrition professional,
I have concerns about the damage to healthy tissues
from chemotherapy, and the amount of nutrients lost or
destroyed in the process of killing cancer cells. A nutri-
ent-rich diet with moderate supplementation has been
documented to mitigate the side or adverse effects of
chemotherapy and radiation while improving its thera-
peutic efficacy (Murray, 2003). Care needs to be taken
to consider sensible therapeutic options, and to monitor
treatment, pain, and side effects.

Breast Cancer Dietary Supplements

In 1998, Stephen Austin, N.D., from the Center for
Natural Medicine in Portland, Oregon, reviewed the
efficacy of six supplements used for treating breast can-
cer.28 The variables of diet, lifestyle, and psychosocial
support were not included in his discussion, though he
acknowledged their importance in the recovery process.
The supplements discussed included Coenzyme Q10,
melatonin, DHEA, polysaccharide krestin (not reviewed
here), Vitamin D, and selenium (reviewed above).
Coenzyme Q10
The literature on Coenzyme Q10 (CoQ10) reveals that
increased immune function in humans can result
from CoQ10 supplementation.29 In 1994, Danish and
American workers reported previously unpublished
results on treating 32 node-positive breast cancer
patients for 18 months with a protocol of supplements
plus conventional allopathic treatment. The protocol
included 2850mg Vitamin C, 2500 IU Vitamin E, 32.5mg
beta carotene (presumably synthetic), 387mcg selenium,
1.2g gamma-linolenic acid, 3.5g Omega-3 fatty acids
from fish oil, 90mg CoQ10, and a low-dose multi-vita-
min/mineral per day.
Only some of the 32 had evidence of metastatic disease
at the start of the study, but specifics were not given.
All 32 patients survived the 18 months. None showed
further evidence of distal metastasis. Since the number
of patients who were Stage Four (advanced) was not
provided, proper evaluation of this study is impossible.
Six of the 32 showed evidence of “partial remission”.
However, patients were also treated with tamoxifen or
chemotherapy. Higher doses of CoQ10 were used in two
of the 32 patients. In one case, after two years at 90mg,
the dose of CoQ10 was increased to 390mg. Local recur-
rence apparently disappeared after one month on high-
dose CoQ10. Evidence given was from physical exam and
mammography, but was not confirmed by biopsy.

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Optimal Nutrition For Cancer Control
Later reports, published by the same group, described
three additional patients successfully treated with
390mg of CoQ10 for 3-5 years: one with remission of a
liver metastasis, one with remission of a pleural metas-
tasis, and the third disease-free following a previous
lumpectomy. Omissions of important data, and the small
number in the trial, make this a very provocative pilot
study for further evaluation and replication.
The use of moderate-to-high-dose CoQ10, in conjunc-
tion with other nutrients and medical procedures for
breast cancer patients with high risk of recurrence,
demonstrated no toxicity, and, in certain cases, showed
strong efficacy.
Dehydropepiandrosterone (DHEA)
DHEA has been shown in animal studies to inhibit mam-
mary cancer.30 No human intervention trials have been
conducted, so caution is advised. DHEA appears to be low
in patients with premenopausal breast cancer, with higher
levels of DHEA and DHEA sulfate reported in post-meno-
pausal patients. Higher levels increase estrogen levels.
Caution is warranted. Studies conducted on trout and
rats found that DHEA caused cancer.31, 32 Austin states
that it is not unreasonable, in the presence of low-
serum DHEA (as opposed to DHEAs) in premenopausal
women, to consider low-dose DHEA supplementation
to restore age-specific normal serum levels. Monitoring
of serum DHEA hormone levels and cancer activity is
advised prior to and during treatment.
Melatonin
Melatonin is a free radical scavenger known to inhibit
cellular replication of human breast cancer cells.33
Melatonin protects against the promotional phase of
mammary cancer in animals. Melatonin may indirectly
lower estrogen levels. Estrogen receptor level-positive
breast cancer patients have been reported to have low
melatonin levels.
Melatonin is also being investigated as a possible treat-
ment for late-stage disease. In a study with 14 Stage
Four breast cancer patients previously unresponsive
18
to Tamoxifen®, 20mg of melatonin per evening, plus
Tamoxifen®, led to objective partial remission (median
duration 8 months) in 4 of 14 patients (28%).
A reduction in anxiety was reported in these patients,
perhaps due to improved sleep patterns.34 Prolongation
of life has been reported for lung cancer patients in a
trial using 10 mg per evening.34 The Neri group in 1994
reported positive results for patients with metastatic
renal cell carcinoma.35 It is critical to not take mela-
tonin during the day. Animal data suggest that a.m.
administration stimulates cancer growth in the same
species in which p.m. administration of melatonin inhib-
its such growth.36 The known circadian effects of this
pineal hormone are likely responsible for these effects.
Vitamin D
Vitamin D is needed for normal cell replication.
Activated Vitamin D suppresses cancer cell growth.36
Vitamin D may have anti-estrogenic activity.37 Some
breast cells have receptors for Vitamin D. Patients with
higher levels of Vitamin D receptors have been reported
to have longer disease-free survival compared with
those lacking such receptors.38
Non-Hodgkin’s Lymphoma patients with high levels of
receptors for Vitamin D have responded to activated
(1.25 dihydrooxycholacalciferol) Vitamin D in a small
Scottish trial.39 Some Vitamin D analogues inhibit
breast cancer cell growth, a process dramatically facili-
tated by addition of tamoxifen.40
NOTE: A topical Vitamin D analogue led to 50% reduc­
tion in locally advanced or cutaneous metastatic breast
cancer in three of 14 patients.41 Activated Vitamin D at a
dose of 800-1000 IU/day can be safely added to a proto­
col for the treatment of breast cancer in patients who do
not have hypercalcemia.
Antioxidant Use in Cancer Treatment
An issue of central concern in comprehensive oncology
is the prudent use of antioxidant supplementation dur-
ing cancer treatment. Long-term prospective studies are
lacking to definitively evaluate the timing, use, efficacy,
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dose, and duration of antioxidants, such as Vitamins A,
C, E, zinc, selenium, and glutathione. It is common for
oncologists to warn cancer patients that the use of anti-
oxidants during chemotherapy or radiation will interfere
with their therapeutic effectiveness. This position is com-
ing into question by researchers and clinicians who want
to reduce cancer morbidity and mortality by using nutri-
tion adjuvant to conventional treatment.
A recent landmark review of 71 articles on the applica-
tion of antioxidant nutrition with oncology, published
in 1999 by the eminent cancer researcher Dr. K. Prasad,
concluded that supplemental anti-oxidants:
¾¾ Potentiate the efficacy of chemotherapy;
¾¾ Induce normal cell growth in cancer cells; and
¾¾ P otentiate the efficacy of radiation therapy and
hyperthermia;
¾¾ Regulate gene expression in cancer cells.
The use of antioxidant supplementation before and
after surgery, radiation, and chemotherapy, and during
hormone and immune-stimulating treatment, is more
widely accepted. A nutrient-rich diet with adequate
antioxidants will protect the healthy tissues against
trauma, infection, neurotoxicity, and cytotoxicity.
Side Effects of Chemotherapy or Radiation Treatment
SIDE EFFECT CAUSE
Nutrient • Cancer cells are heavy feeders, increasing
depletion metabolism and thereby increasing nutri-
ent demands throughout the entire body
Loss of appetite; • Toxic effects of therapy
Anorexia • Location of tumors
• Surgical removal of a portion of the
gastrointestinal tract
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
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Optimal Nutrition For Cancer Control
A brief review of recent peer-reviewed literature of
antioxidants and chemotherapy shows the following:
¾¾ In a 1994 study on nutrition and cancer, a
mixture of vitamins was shown to enhance the
growth-inhibitory effect of chemo­therapy com-
monly used for melanoma.42
 1991 study of Vitamin C shows it reduces
¾¾ A
the is a potent antioxidant, yet it was noted to
enhance the effect of doxorubicin by only two-
and-a-half-fold.47
Further clinical research into the use of antioxidants
and chemotherapy with human subjects is needed.
Meanwhile, a cancer patient is advised to work with a
qualified nutrition consultant to address the multiple
needs that arise before, during, and after treatment. To
protect a vulnerable patient from conflicting therapeutic
opinions, oncologists, nutritionists, and other providers
should work together with patients and their significant
others, supporting them in being actively engaged in the
recovery process through diet, nutrition, lifestyle, and
spiritual practice.
NUTRITIONAL SOLUTION
• Starve the tumor(s) by increasing fiber
and eliminating refined sugars and carbo-
hydrates. Cancer cells thrive on glucose.
• Make breakfast the biggest meal of the day
(symptoms usually occur later in the day)
• Prepare amino powder, green foods, soy
milk, yogurt and fresh fruit smoothies, or
fresh vegetable juices
• Eat small meals 6 times daily
• Avoid raw vegetables; purée steamed
vegetables with olive oil or avocado to
increase fat content
19
Optimal Nutrition For Cancer Control
Side Effects of Chemotherapy or Radiation Treatment (continued)
SIDE EFFECT CAUSE
Malabsorption • Food not absorbed properly through the
intestine into the bloodstream — each
segment of the intestines absorbs differ-
ent nutrients
• Affected by radiation to the abdomen or
surgery to remove part of the intestine
• Pancreatic cancer affects insulin produc-
tion
Food allergies • A compromised digestive system is irritat-
become ed by foods that are provoking an immune
prominent response when the immune system needs
to focus on recovery
Nausea and • Most common side effect of chemotherapy • Anti-nausea drugs can be taken prior to
vomiting • Stress from pain, fear, or phobia of treat-
ment
• Radiation treatment to skull, spine, gas-
trointestinal, or nervous system tumors
Dry mouth • Dry mouth increases bacteria, tooth decay,
and difficulty and infections
swallowing • Chemotherapy and anti-nausea drugs
cause temporary dry mouth
• Surgery or radiation to neck may
affect  salivary glands
Taste alterations • Taste buds, epithelial cells, are most sensi-
tive to cancer therapy
• Chemotherapy can cause bitter or metallic
taste
• Radiation can injure/kill taste buds
NUTRITIONAL SOLUTION
• Prepare a vitamin-rich smoothie contain-
ing amino powder, green foods, soy milk,
yogurt, and fresh fruit daily
• Drink fresh vegetable juices daily
• Eliminate any suspected food allergens
• Eat a variety of foods to avoid developing
food sensitivity
treatment if problem persists and is severe
• Eat small, frequent meals with small
amount of liquids
• Avoid strong cooking odors, strong per-
fumes, smoke odors; open windows for
fresh air
• Eat easy-to-digest foods, like yogurt or
protein smoothies
• Take ginger tincture or capsules
• Keep teeth, mouth, and tongue clean
• Sip water frequently during meals
• Avoid dry/sticky foods: crackers, nut butters
• Drink lemon juice before eating to stimu-
late saliva
• Eat moist foods: soups, fruit, sauces, etc.
• Bite a 400 IU Vitamin E capsule, roll
around mouth before swallowing
• Eat all four tastes: sweet, sour, bitter, salty
• Room-temperature food may have more
flavor than hot
• Increase aromatic sensory foods: garlic,
seasonings
• Zinc supplements may improve taste

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 Optimal Nutrition For Cancer Control
Side Effects of Chemotherapy or Radiation Treatment (continued)
SIDE EFFECT CAUSE
Constipation: feces • Peristalsis affected by radiation
too dry • Painkillers can reduce peristalsis
• Lack of exercise due to fatigue
• Lack of soluble and insoluble fiber
• Stress: body’s response to stress is to
vomit and diarrhea and hold food in the
small intestine
• Lack of liquids, water
Diarrhea: • Chemotherapy and radiation can have
feces too moist toxic effect on intestinal lining and
decrease digestive enzymes
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NUTRITIONAL SOLUTION
• Include flax meal, rice bran, or oat bran in
fresh fruit smoothies or sprinkle on cereal
or yogurt
• Water: 8 glasses daily (measure amount in
the morning and finish by bedtime)
• Increase dietary fiber and add variety of
whole grains
• Eat more raw vegetables; chew thoroughly
• Eat more cruciferous vegetables and
legumes, nuts and seeds: all contain fiber
and good fats
AVOID:
• Hot foods; try cold or room-temperature
food
• Raw foods; steam or pressure cook
• Irritating foods (see “Foods to Avoid”
• Laxative foods: prunes, prune juice, apple
and pear juice
• Sorbitol (artificial sweetener)
• Cruciferous vegetables: creates gas
EAT:
• Starchy liquids: split pea soup, rice, oat
porridge, mashed ripe bananas
• Soy may protect against chemotherapy-
caused diarrhea
• Nutmeg slows peristalsis
• Replenish potassium: bananas and pota-
toes
• Live yogurt to replenish healthy flora
21
Optimal Nutrition For Cancer Control
DIETARY DOS For Cancer Prevention and Recovery
SERVING TREATMENT DIET
FOOD BENEFITS SIZE Preventive Chemotherapy Radiation
Cruciferous vegetables: • Reduces risk of colon cancer 1/2 cup At least At least At least
Broccoli, Brussels sprouts, and protect against cancer of cooked 2 servings 2 servings 2 servings
cabbage, bok choy, kale, the lung, larynx, rectum, colon, (1 may be (1 may be (1 may be
cauliflower, collard and stomach, prostate, and bladder juiced) juiced) juiced)
mustard greens • Contain cancer-preventing or
cancer-prohibiting substances
that stop carcinogens before
they have the chance to alter
DNA
• Accelerate process in which
body deactivates or disposes of
the type of estrogen that can
promote breast cancer
• Supports liver detoxification
Antioxidant vegetables: • Sources for cartenoids (alpha- 1/2 cup 1 to 2 1 to 2 At least
Yams, sweet potatoes, and beta-carotene, gamma- cooked, servings servings 2 servings
carrots, spinach, tomatoes, carotene, lycopene) raw, or (1 may be (1 may be (1 may be
bell peppers, asparagus juiced juiced) juiced) juiced)
Green leafy vegetables: • Contain many different 1 cup 1 to 2 1 serving 1 serving
Swiss chard, escarole, anti-oxidants — including raw servings (optional) (optional)
chicory, dandelion, sprouts, Vitamin C, carotenoids, beta- 1/2 cup
sorrel, dark green lettuces carotene — that act as free cooked
(green and red loose-leaf, radical scavengers, immune
romaine, butter) stimulators, and may even be
toxic to tumors
• The darker the green, the more
cancer-inhibiting its effect
• Contain both soluble and
insoluble fibers
Other vegetables: • High in fiber, low in fat, pro- 1/2 cup 1 serving 1 serving 1 serving
Potatoes, rutabaga, turnips, vide a variety of vitamins cooked or (optional) (optional) (optional)
beets, winter and summer • Sea vegetables contain thy- chopped
squash, cucumbers, pumpkin, roid-stimulating substances raw
corn, green beans, wax beans, and are loaded with minerals, 1/2 cup
snow peas, sea vegetables, calcium, potassium, iron, phos- fresh
medicinal mushrooms (shiita- phorus, and iodine juice
ke, maitake, reishi, or mush-
room extract), radishes, okra,
kohlrabi, water chestnuts

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 Optimal Nutrition For Cancer Control
DIETARY DOS For Cancer Prevention and Recovery (continued)
SERVING TREATMENT DIET
FOOD BENEFITS SIZE Preventive Chemotherapy Radiation
Fruit: • Contain bioflavonoids benefi- 1 med. At least At least At least
Citrus fruits, bananas, plums, cial to cancer patients (quer- whole 2 servings 2 servings 2 servings
peaches, apricots, cherries, cetin, rutin, aglycone, kaemp- fruit including including including
apples, berries, cantaloupe, ferol, and myricetin) 1/2 cup 1 citrus 1 citrus 1 citrus
mango, papaya, pears, • Work synergistically with chopped,
strawberries, watermelon, Vitamin C to stimulate drug cooked,
dried fruits, stewed fruits detoxification by the liver or dried
• Increase anti-tumor enzymes 3/4 cup
juice
Legumes: • Contain protease inhibitors, 1 cup 2 to 3 2 to 3 s 2 to 3
Beans, lentils, split peas, which inhibit tumor growth servings ervings servings
green peas • High in fiber, low in fat (can (can (can include
include 1 include 1 1 soy food
soy food soy food serving)
serving) serving)
Nuts and seeds: • High in healthy fats and con- A At least At least At least
Fresh nuts, seeds, nut and tain no cholesterol handful 1 serving 1 serving 1 serving
seed butters, nut milks • Excellent sources of protein
and fiber
Soy products: • Contain complex carbohy- 1/2 cup 1 serving 1 to 2 1 to 2
Soy milk, tofu, tempeh, drates; perfect high-fiber, cooked servings servings
soy nuts, soy flour, soy grits, low-fat protein food
soybeans, miso • Fibers bind with toxins in the
colon and clean them out
before they can be reabsorbed
• Stabilize blood sugar by
metabolizing carbohydrates
• Contain genistein, an iso-
flavone protective against
leukemia and cancer oF the
colon, breast, lung, prostate,
and skin
Grains: • Nutrient dense, hypoaller- 6 to 11 6 to 11 6 to 11
Non-glutinous grains, genic, fiber-rich, and contain servings servings servings
such as buckwheat, quinoa, B-vitamins and magnesium to
millet, and rice. Whole-grain control blood glucose
products and bread, bran, • Whole grains contain soluble
germ, cereal and insoluble fiber

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Optimal Nutrition For Cancer Control
DIETARY DOS For Cancer Prevention and Recovery (continued)
SERVING TREATMENT DIET
FOOD BENEFITS SIZE Preventive Chemotherapy Radiation
Dairy products:  • C
 ultured dairy products con- 1 cup At least At least At least
Yogurt (natural flavors/ tain beneficial flora milk or 1 serving 1 serving 1 serving
unsweetened), milk, • Treatments may damage flora yogurt
buttermilk, acidophilus, population in the gut, which
cottage cheese should be replenished
Fats and oils: • Assist in cell membrane elastic- 1 serving Up to 2 Up to 2
Olive and nut oils, unrefined ity servings servings
and organic • Aid liver in production of
beneficial cholesterol
Beverages: • 2 to 3 quarts of liquid should As As desired As desired As desired
Teas (green, ginger, herb), be consumed daily desired
filtered water, coffee substi- • Make all beverages with puri-
tutes fied water
Seasonings: • Stimulate digestive enzymes Use Use Use Use
Garlic, onions, leeks, ginger • Enhance flavors, especially liberally liberally liberally liberally
root, hot peppers, rosemary, if taste has been affected by
curry, cumin, basil, caraway treatment
seeds, cloves, tarragon, tur- • Ginger will help settle nausea
meric

FOODS TO EAT OCCASIONALLY For Cancer Prevention and Recovery

SERVING TREATMENT DIET
FOOD BENEFITS SIZE Preventive Chemotherapy Radiation
Butter • Salted, unsalted, whipped; organic 2 tsp. 2 to 3 servings 2 to 3 servings 2 to 3 servings
preferred per week per week per week per week
Dairy • Cheese, low-fat cream cheese, sour 1/2 oz. or 1 to 2 servings 2 to 3 servings 2 to 3 servings
products cream, evaporated or condensed 1” cube per week per week per week
milk
Eggs • Cooked; poached or basted are best 1 egg Up to 6 serv- 4 to 6 servings 4 to 6 servings
• Never eat raw or undercooked eggs ings per week per week per week
Poultry • Cold ocean fish is best 2 to 3 oz. 3 to 5 servings 3 to 5 servings 3 to 5 servings
and fish per week per week per week

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 Optimal Nutrition For Cancer Control
MICRO-NUTRIENTS For Cancer Prevention and Recovery
SUPPLEMENT BENEFITS DOSAGE
Multivitamin, • Creates a baseline nutrient level on which to build As directed
broad-
spectrum
Vitamin A • Activates immune—lymphocytes, monocytes, and macrophages 5,000-10,000 IU mixed
• Promotes differentiation of cancer cells in epithelial cells carotenes
• Blocks both initiation and promotion phases of cancer
• Increases synthesis of glycoproteins (proteins with sugar attached)
• Glycoproteins stick to cells, thereby stopping cell growth.
• Beta-carotene increases production of tumor necrosis factor (TNF),
which kills cancer cells
• Regulates apoptosis (programmed cell death)
B Vitamins B-Complex 10-50mg (or part of
• Dietary sources preferred. multi-vitamin)
B-6 Pyridoxine 50mg total
• Low in cancer patients (Check multi-
• Cofactor in over 100 enzyme reactions, primarily amino acid metabolism vitamin and
• Required for DNA repair B-complex)
• May inhibit cell proliferation of human melanoma cells in vitro
• Tumors require B-6, will obtain at the expense of the host
• Stimulates anti-cancer immune responses (T-helper, T-lymphocytes)
• Necessary for proper collagen and elastin production — integrity of
connective tissue deters the metastasis of some cancers
B-5 Pantothenic Acid 50-150mg total of
• Inhibits tumor growth multi-vitamin and
B-complex
Folic Acid 800mcg-5mg
• Deficiency of folate inhibits DNA synthesis
• Although folate inhibitors are used in chemotherapy, adequate folic
acid is necessary to prevent cervical and colorectal cancers
• Inhibits human papilloma virus replication
Vitamin B-12 All sources: 1mg
• Exhibits immuno-stimulatory effects in studies
• Do not exceed recommended doses
Bioflavonoids • Quercetin dramatically inhibits cancer cell growth in studies 250-1000mg
• Effective free radical scavengers; potent antioxidants
• Flavonoids interact with a protein, laninin, to maintain the extra­
cellular matrix which prevents spread of cancer cells

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Optimal Nutrition For Cancer Control
MICRO-NUTRIENTS For Cancer Prevention and Recovery (continued)
SUPPLEMENT BENEFITS DOSAGE
Vitamin C May retard or stabilize tumor growth because: 1 to 10g daily
• 20-30 times more toxic to cancer cells than normal cells (to bowel tolerance)
• Required for maintaining extracellular matrix — prohibiting tumor inva- taken at frequent
sion intervals
• Stimulates the immune system
• Potent antioxidant, may inhibit carcinogenesis
• Anti-histamine effect — histamines associated with tumor promotion
• Reduces toxicity and increases effectiveness of chemotherapy and
radiation
• 10g per day increased survival (343 vs. 180 days) in terminal cancer
patients in Scotland
• Essential for optimal function of the immune system — boost natural-
killer (NK) cells and Interferon
• May improve appetite and reduce pain
Vitamin E • A ntioxidant, prevents oxidation of fatty acids in cell membranes — 1600 IU per day may
when deficient, red blood cells are fragile prevent hair loss
• Primarily supportive of cell membrane elasticity and integrity 1200-1600 IU mixed
• May inhibit blood clotting (platelet aggregation) tocopherols
• Boosts effectiveness of chemotherapy drugs — deficiency increases
Take with meals
toxic side effects of chemotherapy
• Protects against radiation side effects
• Increases immune response: may suppress PGE2 biosynthesis, which
causes additional burden on the immune system
• Inhibits infection: many cancer patients have complications during
treatment from microbial infection
Calcium • M ay inhibit colon cancer by binding fat in the stool, thereby reducing 800-1500mg
(mixed amino lipid damage
chelates) • May reverse rapid growth (hyper-proliferation of colon cells)
• Needed by some enzymes involved in energy production
• Take with magnesium concurrently — 1/2 of calcium and potassium —
1/4 of calcium
Co Enzyme • Important for proper mitochondria function and energy production 90-400mg with meals
Q10 • Strong antioxidant
• Enhances some chemotherapy drugs and protects healthy cells, espe-
cially the heart, kidney, and liver

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 Optimal Nutrition For Cancer Control
MICRO-NUTRIENTS For Cancer Prevention and Recovery (continued)
SUPPLEMENT BENEFITS DOSAGE
Iron • A
 dequate supply required to transport oxygen for red blood cell pro-
(iron citrate) duction in bone marrow
• Excessive iron is a free radical and may promote cancer
• Have blood test prior to taking
Magnesium • Relieves cramping 200-800m
(mixed amino • Improves sleep
chelates) • Aids digestion and elimination
Selenium • Synergistic relationship with Vitamin E 200-500mcg daily
(selenium • Studies show people with low selenium at 2-6 times greater risk of taken in small doses
methionine) developing cancer than people with high selenium levels throughout the day
• Often deficient in cancer patients
• Key effect on DNA metabolism, cell membrane integrity, and optimal
liver and pancreas function
• Cancer preventive: interferes with initiation and promotion of cancer
phases
• Immune enhancing: natural killer cells response improved
• Impedes recurrence of cancer cells after regression
• Inhibits viruses and chemical substances that cause cancer in cells in
animal studies
Zinc • Needed in nearly 100 enzymes in the body 15-50mg
(zinc • Decreases tumor incidence by slowing cell division
methionine) • Enhances immunity: effectively combating microbial infection com-
mon in cancer patients

DIETARY SUPPLEMENTS For Cancer Prevention and Recovery

SUPPLEMENT BENEFITS DOSAGE
Bromelain • Interferes with malignant cell growth by inhibiting the production of a 2000 G.D.U.
mucous substance protecting the surface of cancer cells, inhibiting its
crude and undiluted identification and eluding the immune system
• Inhibits PGE2, which interferes with tumor-killing function of macro-
phages, preventing metastasis
Curcumin • Antioxidant (free radical scavenger) 200-450mg with meals
• Prevents DNA damage; reduces level of mutagens
• Blocks tumor growth
• Inhibits all stages of cancer process
EPA (fish oil) • Decreases ability of cancer cells to aggregate 1-3g as fish oil
• Decreases PGE2 synthesis

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Optimal Nutrition For Cancer Control
DIETARY SUPPLEMENTS For Cancer Prevention and Recovery (continued)
SUPPLEMENT BENEFITS DOSAGE
Flax seed and • C ontains 100 times more lignans than other plant foods, which may 1 Tbsp. twice daily
flax oil reduce tumor size
• Lignans bind to estrogen receptors, obstructing cancer-enhancing
effect on breast tissue
• Inhibits inflammatory prostaglandins
• Protects against radiation toxicity
Garlic extract • May prohibit proliferation of breast, skin, and nerve cancer cells 4-5 capsules
• Gastrointestinal and liver cancers respond well to garlic and onion
treatments
• Anti-fungal and anti-viral
Grape seed • Effective free radical scavengers 100-500mg
extract and • More powerful antioxidants than Vitamin E and Vitamin C
pycnogenol • Improve blood and lymph circulation
L-Glutamine • Prevents muscle wasting 1g or 1 tsp.
• Protects red blood cells during chemotherapy and radiation twice daily
• Protects gastrointestinal lining from irritation by treatment
Melatonin • Improves sleep (sleep loss is a common side effect of treatment) and .5-20mg
reduces anxiety
• Stimulates the immune system
• May lower estrogen levels
NAC • C onverts to glutathione in the body, which may prevent and help cure 250-1000mg
N-Acetyl- cancer.
cysteine • Boosts chemotherapy effectiveness: protects healthy cells during che-
(glutathione) motherapy and radiation
• Protects DNA
• Supports liver detoxification
• Blocks tumor growth and metastasis in animal studies
• Doses greater than 1 gram may cause free radical damage
Probiotics • Stimulate immunity: helps production of some B vitamins 1-50 billion
• Improve diarrhea organisms
• Inhibit enzymes that induce intestinal/colon cancer
• Prevent cancer by detoxifying and preventing the formation of carci-
nogenic chemicals
• Lower cholesterol levels, aiding cancer resistance
• Control growth of Candida albicans, freeing the immune system to
fight cancer cell growth
Silymarin • Protects healthy cells during chemotherapy and radiation treatment 60mg twice daily
(milk thistle) • Neutralizes free radical damage to liver cells — powerful antioxidant

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©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
800-987-7530  •  www.baumancollege.org

Cancer Recovery Diet Plan
Upon Arising
¾¾ L iver Chi Tea with reishi,
maitake, cordyceps, milk
thistle, and dandelion:
1 dropper in lemon water,
herbal tea, or green tea
¾¾ Stretch
¾¾ Breathe
¾¾ Pray
¾¾ Meditate
¾¾ Affirmations
¾¾ Visualization
¾¾ Plan the day
¾¾ Journal ¾¾ 2 to 4 rice or rye crackers
Breakfast
Vital Scoop™ Smoothie
(drink half at breakfast and the
rest at midday):
¾¾ 1 scoop of the Vital Scoop™
powder
¾¾ ¼ cup almonds or almond
butter
¾¾ 1 Tbsp. dried unsweetened
coconut
¾¾ ½ tsp. fresh or dried tur-
meric or ginger
¾¾ 1 tsp. L-Glutamine
¾¾ 2 oz. aloe vera concentrate
¾¾ 1 cup fresh fruit, berries are
best
¾¾ 1 banana (optional)
¾¾ 16 oz. green tea, fresh juice,
coconut water or yogurt
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
800-987-7530  •  www.baumancollege.org
Optimal Nutrition For Cancer Control
Lunch
Salad with protein:
¾¾ 1 to 2 digestive enzymes
¾¾ 1 cup salad greens
¾¾ 1/2
 to 1 cup chopped veggies
(carrots, beets, cucumbers,
celery, etc.)
¾¾ 1/2
 avocado OR 2 Tbsp. sun-
flower or pumpkin seeds
¾¾ 4 oz. tuna, chicken, tofu, OR
2 boiled eggs
¾¾ 3 Tbsp. lemon, olive oil, herb
salad dressing ¾¾ 1 cup brown rice or
1 baked yam
(avoid wheat) ¾¾ 1/2
 to 1 cup steamed veg­gies
(broccoli, shitake mush­
Snack rooms, kale, onions, etc.)
Remainder of Vital Scoop™
smoothie or: Dessert and Snacks
¾¾ 1 cup plain yogurt ¾¾ O
 ccasionally, popcorn with
olive oil and nutritional
¾¾ 1/2 cup fresh fruit yeast
¾¾ 1/4
 cup chopped nuts (al-
OR
monds, filberts, cashews)
¾¾ Y ogurt and fruit sundae (see
¾¾ Liver
 Chi Tea: 1 dropper in snack above)
lemon water, herb or green
tea (For more information, see
Explanations of Dietary
Dinner Supplements Advised
on the next page.)
¾¾ 4 oz. steamed or poached
fish (e.g. wild salmon,
halibut, sole, trout) OR 4 to
6 oz. lentils, black, red or
green beans, or tofu
31
Optimal Nutrition For Cancer Control
Explanation of Basic Dietary Supplements Advised
Bauman Nutrition Vital Scoop™
The Vital Scoop™ is a smooth and delicious food
powder that combines all of the elements of Eating
For Health™. A Vital Scoop™ smoothie is a healthy
alternative to Ensure, the commercial meal replace-
ment beverage given to cancer patients. It contains
32 healing foods which include:
¾¾ Premium whey protein — hypoallergenic,
highly digestible
¾¾ Lecithin — restorative to brain, nerves, and liver
¾¾ Hawaiian spirulina — rich source of omega 3
fatty acid and carotenes
¾¾ Rice bran extract — gut restorative, cancer
protective
¾¾ Apple pectin — binds and clears environmental
toxins
¾¾ Flax meal — ideal fiber, nutrient rich, lowers
inflammation
¾¾ Wheat grass — ideal chlorophyll to heal cell
damage, build blood
¾¾ Acai (9:1) berries — excellent antioxidant,
vitamin C, and bioflavonoid
¾¾ Green tea extract — antioxidant, vitamin C,
and bioflavonoid
¾¾ Aloe Vera extract 200x — quenches inflam-
mation, heals burns
¾¾ Co-enzymes Q-10 — intracellular enzyme,
vital for energy production
¾¾ L-Acidophilus (lactose free) —
provides friendly flora
32
Liver Chi
A liquid concentrate of Chinese herbs — such as rei-
shi, maitake, shiitake, cordyceps, and milk thistle —
that enable the liver to detoxify waste from cancer,
clear dead cells from treatment, and calm and protect
the nervous system from neuropathy.
1 dropper, 2 to 4 times per day.
Green Magic™
A powder blend of 17 nutritive, organic foods, such
as spirulina, chlorella, wheat grass, barley grass, sea
vegetables, co-enzyme Q10, rice bran fiber, lecithin.
Protects against red and white blood cell deficiency,
protects non-cancerous cells from being damaged
from medical treatment.
1 Tbsp., 1 to 3 times per day.
Whey Powder
A protein powder high in sulphur amino acids, such
as N. acetyl cysteine (NAC), glutathione and lysine,
that protects against cachexia (mal-nutrition), and
supports all systems of the body.
1 to 2 Tbsp., 1 to 3 times per day.
L-Glutamine
A single amino acid that protects against muscle
wasting and gut degeneration, and supports liver
detoxification and healthy brain function.
Mangosteen Juice or Aloe Vera Concentrate
Antioxidant, anti-inflammatory, anti-tumoral. Slows
cancer progression, inhibits metastasis, induces apop-
tosis (peaceful cancer cell death), protects healthy
cells from side effects of chemo and radiation.
2 to 3 oz., 1 to 3 times per day.
Digestive Enzymes
A complete plant-based capsules to improve the
digestion and uptake of nutrients from food. Help
allay nausea, loss of appetite, and indigestion.
2 to 4 caps with each meal and before bed.
©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts
800-987-7530  •  www.baumancollege.org
Edward Bauman, M.Ed., Ph.D.
D r. Bauman received his Masters in Education
from the University of Massachusetts and Ph.D.
in Health Education from the University of New Mexico.
He is the president, founder, and director of Bauman
College of Holistic Nutrition and Culinary Arts, with
distance learning and classroom programs in Berkeley,
Penngrove, and Santa Cruz, CA; and in Boulder, CO.
Bauman College is a 501c (3) nonprofit, public benefit
corporation, approved to provide professional vocational
training by the California Board of Education, Bureau of
Private and Post Secondary Education, since 1989.

Dr. Bauman has been a groundbreaking leader and

author in the field of whole food nutrition for the past
35 years. He developed the Eating For Health™ nutrition
model as an effective way to promote optimal health,
address life changing illness, and discover the joy of
eating fresh, local, seasonal, organic, natural foods.
He is also the director of the Bauman Nutrition Clinic,
where he consults with individuals, families, groups,
schools, and businesses to create health and to naturally
manage chronic illness or organization stress, which
leads to diminished productivity and morale, as well as
increased medical costs.
Dr. Bauman is the author of the best-selling Holistic
Health Handbook, Holistic Health Lifebook, Eating
For Health™: A Guide to Optimum Health and Vitality,
Nutrition Essentials for Everyone, Foundations of
Nutrition Textbook, Therapeutic Nutrition Textbook, and
the Recipes and Remedies for Rejuvenation Cookbook.
Ed has written a program for national health promotion
called Restoring America's Health!™ (RAH!), with directions
on wellness, cooking, and whole food nutrition education.
Based upon his Nutrition Essentials For Everyone™ course
for the benefit of all segments of the population, RAH!
has been submitted to President Obama's Health Reform
Team. Ed is a special advisor to, and past president of, the
Board of Directors of the National Association of Nutrition
Professionals (www.nanp.org).
For the past 25 years, Dr. Bauman has been leading
Vitality Fasting™ Retreats, wherein participants reside
for 4 days to 2 weeks in a pristine, natural setting and
enjoy a healing diet of fresh juices, herbal teas, vital
shakes, and mineral broths while also receiving ample
rest, rejuvenation, and the opportunity to engage in
yoga, meditation, massage, hiking, colon cleansing,
and nutrition education classes. These retreats have
helped people gain the tools to control and, in some
cases, reverse life-threatening illnesses such as cancer,
autoimmune, cardiovascular, and neurological disease.
Dr Bauman is a delightfully wise, practical, and inspiring
teacher and mentor who makes complex nutritional
information easy to digest and put into practice. He
is passionate about expanding the reach of Eating For
Health™ Institute public benefit programs that teach
the value of eating fresh, natural foods and hands on
cooking skills to youth, seniors, and people with life
threatening illness. He is ably supported by his staff,
faculty, wife, and dynamic daughter and outreach
coordinator, Jessica Bauman.
Dr. Bauman is a remarkable educator who teaches the
science of nutrition, the art of cooking, the skill of stress
management, the power of love, and intention to direct
healing for individuals and groups willing to assume
responsibility for not only their health, but the health of
society and the planet.
For more information, contact Dr. Bauman at:
Bauman College, P.O. Box 940 Penngrove, CA 94951
email: edb@baumancollege.org
Call to Action
B auman College has the experience, resources, and will
to promote profound social change. Our nation’s cur-
rent model of medicine is excellent for urgencies and emer-
gencies, but is sorely lacking in person to person programs
and services. Technology is not the answer for a child who is
obese, a senior who is disoriented, or a woman who has suf-
fered from multiple recurrences of cancer, despite repeated
rounds of surgery, chemotherapy, and hormone blocking
medication. Their quality of life is sorely lacking. Eating For
Health™�����������������������������������������������
Institute programs will connect people to men-
tors, teachers, and fellow humans who want to take greater
responsibility for their health. It is not meant to replace
medicine, but work in an integrative way to teach people to
eat well, understand the nature of their illness, and be a part
of a functional wholesome, non-exploitive community that
supports wellbeing and is grounded in nature and in love.

We need your generous contributions TODAY to:

1. Bring a full-time program director on board to formulate a
needs assessment, develop a strategic plan, direct market-
ing, fund development, and site selection for our programs.
2. Fund Kidz For Health™ programs in public schools this
fall. We have invitations in four counties.
3. Fund AgeWell™ programs that can be launched in mul-
tiple venues.
4. Develop the plans for a Residential Recovery and Retreat
Center™ and gather the resources to purchase, design,
promote, and manage this state of the art facility.

Your generous contribution may be made

via check, credit card, or wire transfer to:

Life Insurance Services for Charitable Giving (“Lis4cg”) is

Bauman College
aligned with the Institute to discuss current gift and legacy Eating For Health™ Institute
planning contributions with Benefactors and their advisors
on a confidential basis and to educate Benefactors on lead- P.O. Box 940, Penngrove, CA 94951
ing edge financial strategies that can simultaneously benefit (800) 987-7530
them, their family, the Institute, and recipients of Eating
For Health™ education and support. For further information, www.baumancollege.org
please contact Rick Weinstein at: (510) 465-7724.

Financial support will be gratefully acknowledged. Bauman College Eating For Health™ Institute is a division of Institute for
Educational Therapy (IET) dba Bauman College (www.baumancollege.org). IET is a non-profit corporation registered and in good
standing with federal and state regulatory agencies. IET has received a tax exemption from the Internal Revenue Service and oper-
ates as a 501(c)(3) public education enterprise.