Ashitaba Green and Cancer
We use oxygen from the air to oxidize our food to provide the energy we need for our cells to function. Sometimes, however, those oxidation reactions release uncontrolled reactants called free radicals. Free radicals can and will react with many different important molecules, including lipids, proteins and DNA, damaging them in the process. When, a cell's DNA gets damaged, it can lead to mutations which in turn can bring about cancer.
Normally functioning cells process oxidative free radicals appropriately, Sometimes the body's immune system's cells purposefully create them to neutralize viruses and bacteria. However, environmental factors such as pollution, radiation, cigarette smoke and herbicides can also cause the body to spawn free radicals and if antioxidants are unavailable, or if the free-radical production becomes excessive, then even a healthy system can become overwhelmed. Of particular importance is that free radical damage accumulates with age.
Toxins tend to concentrate in the liver and gastrointestinal tract.
When the gastrointestinal tract (digestive system) becomes sluggish, over-acid, and toxic it becomes less and less efficient and therefore unable to supply the necessary nutrients to feed the heart, lungs, brain, muscles, etc. This can reduce metabolic activity, drain the body of energy and make one more susceptible to disease and infection and less able to rid oneself of toxins - creating an ever declining state of health.
The FDA has shown that a diet high in fiber can reduce the risk of colon cancer by 40% and this is why it now recommends the minimum of five servings of fruit and vegetables a day. Okinawans eat at least seven servings of vegetables daily (including ashitaba) and boast the highest percentage of centenarians anywhere. "heart disease rates are low: 80% fewer heart attacks than Americans, and Okinawans who have heart attacks are more likely to survive. Breast and prostate cancer are so rare as to be unheard of among the older population. Obesity is equally rare." (Okinawan food guide)
Ashitaba Green being a whole food product is high in fiber and being a green food, it can help lower acidity. Insoluble fiber is necessary for elimination in the digestive system.
When the liver becomes sluggish and weak, toxins accumulate in the blood and reduce the capability of the blood to absorb and transport oxygen to the tissues of the body. Without oxygen, we are devitalized, and according to some theories, the tissues go into a morbid state in which they can survive on fermentation rather than oxygenation. This is what is referred to as anaerobic and it is believed, by such persons as Nobel laureate Prof. Otto Warburg, that cancer thrives in such oxygen deficient conditions.
Ashitaba has long been used in Traditional Chinese Medicine to strengthen the liver and kidneys.
To prevent diseases like cancer it is necessary for us to cleanse, nourish and heal our bodies (see Dr Christopher's message) on a daily basis so as to restore our cells and protect them from damage.
Ashitaba has been shown to have anticarcinogenic, antitumor, antimetastatic and antimitotic properties.
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