What foods are you eating to reduce recurrence?

Yay, another study saying olive oil is good for fighting cancer! 

http://www.ncbi.nlm.nih.gov/pubmed/24326154

What do you ladies think of this, if you haven't yet read it?

http://www.news.harvard.edu/gazette/2006/12.07/11-dairy.html

Jessica, yes, that is correct. The naturally occurring hormones in milk are, as far as I can understand, carried in the fat. Some people hypothesize that this might explain the correlation between high-fat dairy and BC recurrence. Also, the natural hormone content in cow's milk is increased with the practice of milking pregnant cows (something I find really disgusting, and something the farmers of my childhood did not do). 

One of the reasons I stick with traditional goat and sheep cheese when I do eat cheese is that here in Greece, they do not milk those animals when they are pregnant (to the best of my knowledge anyway).

So far, studies suggest that low-fat dairy should be safe in modest quantities. So, I choose not to worry about the small amount of milk I consume in my morning coffee and muesli. There are also advantages to fermented dairy, so if I make pancakes, for example, I usually use goat kefir for that.

i am passionate about raw milk movement. so i am going to post a few articles about the benefits of raw milk and what is pasteurized milk.

Dr Cate, a MD

http://drcate.com/raw-milk-why-mess-with-udder-per...

If we put a drop of fresh milk on a slide, we see thousands of lipid
droplets of varying size streaming under the cover slip and maybe a
living lactobacilli or two wiggling from edge to edge. These come from
the cow’s udders which, when well cared for, are colonized with
beneficial bacteria, as is human skin. We want good bacteria in our
milk. These probiotics protect both the milk and the milk consumer from
pathogens. Good bacteria accomplish this by using the same bacterial
communication techniques we read about in the section on fermentation.

Let’s go back to the light microscope to take a look at pasteurized,
homogenized milk and identify what distinguishes it from raw. One
striking difference will be the homogeneity of fat globule sizes and the
absence of living bacteria. But the real damage is hiding behind all
this homogeneity and is only revealed under the electron microscope.
Now, we see that these fat blobs lack the sophisticated bilayer wrapping
and are instead caked with minerals and tangled remnants of casein
micelles.

(if you click the link, there's images of the raw and pasterized milk under microscope)

and there's Dr. Ron Schmid, a MD and ND, author of "the untold story of milk"

http://www.drrons.com/raw-milk-health-benefits-4.h...

Now
what Pottenger actually did in some of his
experiments is this. He used four groups of
cats. All received for one-third of the diet
raw meat. The other two-thirds was either
raw milk or various heat-treated milks. The
raw milk/raw meat diet produced many generations
of healthy cats. Those fed pasteurized milk
showed skeletal changes, decreased reproductive
capacity, and infectious and degenerative
diseases. (click link above to read more)

http://www.drrons.com/raw-milk-health-benefits-5.h...

'Clinical Evidences of the Value of Raw
Milk'

Pottenger's
experiments met the most rigorous scientific
standards. His outstanding credentials earned
him the support of prominent physicians. Alvin
Foord, M.D., Professor of Pathology at the
University of Southern California and pathologist
at the Huntington Memorial Hospital in Pasadena,
co-supervised with Pottenger all pathological
and chemical findings of the study. One particular
question that modern science has largely ignored
was addressed: What is the nutritive value
of heat-labile elements-nutrients destroyed
by heat and available only in raw foods?

I'll
quote some of Pottenger's work directly. First,
from his article 'Clinical Evidences of the
Value of Raw Milk:'

'Some of
the factors transmitted by milk are thermo-labile
(sensitive to heat). Though their destruction
may not produce death, their deficiency may
prevent proper development of the child. This
may show in the development of an inadequate
skeleton or a decrease in resistance….delay
in development of osseous centers is noted
more frequently in those children…receiving
heat treated milk. It is particularly absent
from the raw milk fed children….I am
basing this discussion on analysis of 150
children whose parents have consulted me because
of respiratory allergies….many other
workers…have also shown that treating
milk by heating interferes with its proper
assimilation and nutritional qualities….The
best milk from a nutritional standpoint is
raw milk….Heat-treating milk interferes
with calcium metabolism causing…delay
in bone age, and small bones….The interference
with calcium metabolism as shown in the bones
in only a physiological index of disturbed
metabolism throughout the body.'

Speaking
for myself—I personally have prescribed
raw milk from grass-fed animals to my patients
for nearly fifteen years. Time and again I
have seen allergies clear up and dramatically
improved health. Particularly in children,
middle ear infections usually disappear and
do not recur on raw milk. Both children and
adults unable to drink pasteurized milk without
problems have thrived on raw milk. In hundreds-perhaps
thousands- of my patients using raw milk,
not one has ever developed a Salmonella, Campylobacter,
or other raw milk related infection.

In
the letter cited above, the state epidemiologist
states that 'The processes of certification
and/or inspection do not guarantee that raw
milk will not be contaminated with pathogenic
organisms.' He also lists a host of microorganisms
that are alleged to be transmitted by raw
milk consumption, not mentioning that, as
the literature accompanying his letter makes
clear, the only organisms even potentially
associated with the consumption of certified
raw milk are Salmonella and Campylobacter.
And in one of the articles he cites, 'The
Hazard in Consuming Raw Milk' (in The Western
Journal of Medicine), the authors write that
'Salmonella and Campylobacter diseases in
humans are generally not serious. But in persons
with compromised health (particularly those
with malignant conditions and immunosuppressed
by disease or therapy), these infections may
be serious.'

So,
the gist of the state's argument against certified
raw milk is that it might possibly on isolated
occasions cause serious disease in some people
whose immune systems have been compromised
by the toxic effects of chemotherapy. And
those of us who might choose to drink certified
raw milk for the benefits I have catalogued
should be denied that right."

Fortunately,
the members of the Environmental Committee
saw through the shallowness of the state's
argument and voted in favor of raw milk.

musical - good point about the labeling. never thought about that.

fallleaves - you can try amazon and pick the ones with USDA organic matcha...i found this website...it sells very high quality green tea from japan...i think only japan makes matcha...?

http://shizuokatea.com/index.php

Fall, and yet another study strongly suggesting that the whole food is better than an extract. It really is quite interesting.

I put walnuts in my muesli every morning, along with raspberries. We also use walnuts in various foods and sprinkle them on salads.

http://www.smh.com.au/lifestyle/diet-and-fitness/blogs/chew-on-this/an-antibreast-cancer--diet-watch-this-space-20140321-358jy.html

An anti-breast cancer diet?

Musical, I really don't know. I am guessing it could also depend on the type of olive used? In Greece, olive oil is usually greenish, this is true.

ladies...i would like to hear your opinions.

i was doing okay eating piece of bread in the morning, veggi at lunch and veggi and some meat at dinner. and then i went home to visit my parents. and i was a little off in terms of eating. we ate dim sum almost everyday when i was there (3 weeks) and dinner i had a small bowl of red rice (unprocessed rice), i made sure i had veggi every meal except breakfast. and now after i came back since last saturday....i am hungry all the time. is my body just going thru some adjustments? or i am not feeding myself enough food? i am eating the same as before i went back home for the visit. any thoughts?? thanks.....

thanks momine....

Welcome, Cindydthenp.  Yes, one problem is small sample sizes.  The other problem is that many of us have already been eating pretty much the established anticancer diet and developed breast cancer anyway.  In response to cancer, I've greatly reduced my beloved dietary fat (in addition to the right stuff, I've been eating some of the wrong) and, while simple carbs are not of much interest to me, I am paying more attention to making sure that complex carbs follow, or are combined with, either protein or high fiber, thereby preventing peaks in circulating insulin.  Personally, I'm not much concerned about hormones in milk, as I drink little, have greatly reduced my cheese intake (fat content, you know), and am taking an AI.

I guess we're each a sample size of one, waiting for some scientific study (along with personal recurrence-free experience) to confirm we are on the right track.

You know, I think I've probably eaten more than my fair share of peanut butter, and we even had a peanut butter factory in the town where I grew up, but here I have ended up.  

I haven't read thru the entire thread so 'scuse me if this has already been posted, but my new favorite "dessert" is what I call the Budwig Parfait--which is just the cottage cheese blended with flax oil.  It really is not half as bad as it sounds and somehow the combo is supposed to be synergistic so I've been eating it once/day.  It's 1/2 cup cottage cheese, 2 tablespoons flax oil (I use Barlean's), 1 teaspoon sour cherry concentrate, 1 tablespoon almond butter, and a couple of drops of almond extract, which is made from bitter almonds, aka laetrile, but I just use for flavor.  You can put a packet of stevia in if you need it.  I whirl it in a blender for a couple of minutes--you're supposed to get it mixed up really good.  And, like I said, not bad.