Post has attachment
Make healthy choices
PhotoPhotoPhotoPhotoPhoto
26 Photos - View album

Post has attachment
Agricultural Crops That Have a Risk of Being GMO


GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.

For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. As part of the Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients.

Agricultural products are segmented into two groups: (1) those that are high-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible. For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard.

High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011):

Alfalfa (first planting 2011)
Canola (approx. 90% of U.S. crop)
Corn (approx. 88% of U.S. crop in 2011)
Cotton (approx. 90% of U.S. crop in 2011)
Papaya (most of Hawaiian crop; approximately 988 acres)
Soy (approx. 94% of U.S. crop in 2011)
Sugar Beets (approx. 95% of U.S. crop in 2010)
Zucchini and Yellow Summer Squash (approx. 25,000 acres)
ALSO high-risk: animal products (milk, meat, eggs, honey, etc.) because of contamination in feed.

Monitored Crops (those for which suspected or known incidents of contamination have occurred, and those crops which have genetically modified relatives in commercial production with which cross-pollination is possible; we test regularly to assess risk, and move to “High-Risk” category for ongoing testing if we see contamination):

Beta vulgaris (e.g., chard, table beets)
Brassica napa (e.g., rutabaga, Siberian kale)
Brassica rapa (e.g., bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)
Curcubita (acorn squash, delicata squash, patty pan)
Flax
Rice
Common Ingredients Derived from GMO Risk Crops
Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.

You may also be wondering about…

Tomatoes: In 1994, genetically modified Flavr Savr tomatoes became the first commercially produced GMOs. They were brought out of production just a few years later, in 1997, due to problems with flavor and ability to hold up in shipping. There are no genetically engineered tomatoes in commercial production, and tomatoes are considered “low-risk” by the Non-GMO Project Standard.
Potatoes: Genetically modified NewLeaf potatoes were introduced by Monsanto in 1996. Due to consumer rejection several fast-food chains and chip makers, the product was never successful and was discontinued in the spring of 2001. There are no genetically engineered potatoes in commercial production, and potatoes are considered “low-risk” by the Non-GMO Project Standard.
Wheat: There is not currently, nor has there ever been, any genetically engineered wheat on the market. Of all “low-risk” crops, this is the one most commonly (and incorrectly) assumed to be GMO. It is a key commodity crop, and the biotech industry is pushing hard to bring GMO varieties to market. The Non-GMO Project closely watches all development on this front.
Salmon: A company called AquaBounty is currently petitioning the FDA to approve its genetically engineered variety of salmon, which has met with fierce consumer resistance. Find out more here.
Pigs: A genetically engineered variety of pig, called Enviropig was developed by scientists at the University of Guelph, with research starting in 1995 and government approval sought beginning in 2009. In 2012 the University announced an end to the Enviropig program, and the pigs themselves were euthanized in June 2012.

Photo

Post has attachment
PhotoPhotoPhotoPhotoPhoto
7 Photos - View album

Post has attachment
Photo

Post has attachment
كل ٤٠٠ غرام من الخضراوات والفواكه الغير نشوية كل يوم .. نعم كل يوم

لا تعتمد كليا على الحبوب

الخضراوات والفواكه فيها فيتامينات ولكن ايضا فيها الالياف والبوتاسيوم والمغنيسيوم والحديد وغيرهم.. كله ضروري لبناء جسم متوازن مقاوم لخطر السرطان

كل تفاحة جزرة وبرتقالة

اجعل السلطة وجبة يومية رئيسية
Photo

Post has attachment
Fasting could help combat cancer

Post has attachment

Post has attachment
Lung Cancer in Non-Smokers?
How is it Different?
By Lynne Eldridge MD, About.com Guide
Updated October 01, 2012
Though we lump smokers and non-smokers together when discussing lung cancer, lung cancer in non-smokers is a different disease in many ways. What are some of these differences?

Statistics

Overall, 10-15% of lung cancers occur in non-smokers. (Another 50% occur in former smokers.)
Two-thirds of the non-smokers who get lung cancer are women, and 20% of lung cancers in women occur in individuals who have never smoked. This percentage is significantly higher in Asian women.

Lung Cancer in Women
Causes of Lung Cancer in Non-Smokers

Some of the non-tobacco related causes of lung cancer include:
Radon – Exposure to radon gas in our homes is the leading cause of lung cancer in non-smokers.
Secondhand smoke - Secondhand smoke is responsible for roughly 3,000 lung cancer deaths yearly in the U.S.
Asbestos exposure – Exposure to asbestos on the job is an important cause of mesothelioma, a cancer of the lung lining.
Aerosolized oils caused by cooking – Fumes from wok cooking are considered an important cause of lung cancer in women in Asian countries.
Other environmental exposures
Other occupational exposures
Genetic predisposition - Individuals with a family history of lung cancer are more likely to develop lung cancer themselves.
Human papillomavirus (HPV) - HPV has been found in lung cancer cells, but whether this indicates it is a cause of lung cancer is still unknown.
Types of Lung Cancer in Non-Smokers

While over half of lung cancers in smokers are classified as squamous cell lung cancers (a type of non-small cell lung cancer), the majority of lung cancers in non-smokers are adenocarcinomas (another type of non-small cell lung cancer).
Squamous cell lung cancers tend to grow near the airways and cause symptoms early on, such as coughing or coughing up blood (hemoptysis).

Adenocarcinomas often grow in the outer regions of the lungs and can be present for a long time before symptoms occur. Symptoms such as shortness of breath, fatigue, or symptoms due to spread of the cancer to other regions of the body (such as bone pain) may be more common.

Bronchoalveolar carcinoma (BAC) is another form of lung cancer that is more common in non-smokers, especially young female non-smokers. For unknown reasons, the incidence of BAC appears to be increasing worldwide.

More About Symptoms of Lung Cancer in Non-Smokers
Biology of Lung Cancer in Non-Smokers

Lung cancer in non-smokers is different than lung cancer in smokers on a genetic, cellular, and molecular level. This means that the changes in cells that make them lung cancer cells are different at all levels, from the genetic blueprint that tells cells when to divide and grow, to the way that the cells function and communicate with other cells. Currently, lung cancer in smokers and non-smokers is treated similarly. As we learn more about the differences between cancer in smokers and non-smokers, this could change. Some studies suggest that individuals who have never smoked respond better to chemotherapy. Some genetic mutations in cancer cells are more common in those who have never smoked, and thus targeted therapies aimed at these mutations may work better in never-smokers.
Lung Cancer Treatments
Prognosis

Lung cancer in non-smokers is often diagnosed at a late stage, being first attributed to a respiratory infection or even allergies. Still, some (but not all) studies suggest that overall survival is better in non-smokers. This difference is most apparent for those who are diagnosed at an early stage of the disease. Female non-smokers have a better prognosis in general than male non-smokers with lung cancer.
Lung Cancer Survival Rates by Type and Stage
Factors that Affect Lung Cancer Survival
Tips for Improving Lung Cancer Survival
Prevention

Checking your home for radon and avoiding secondhand smoke are the most important things you can do to lower your risk of lung cancer as a non-smoker. Certain dietary practices, as well as moderate amounts of exercise, appear to lower risk as well.
Lung Cancer Prevention for Non-Smokers
Future Directions in Research

Research is currently in progress to figure out ways to detect lung cancer in non-smokers at an earlier stage. In the future, doctors may be able to test for biomarkers, substances in the blood associated with cancer, to find these cancers in non-smokers at the earliest, most treatable stages.
Support

Due to the stigma of lung cancer, non-smokers with lung cancer frequently comment that they feel less support than people with other forms of cancer. Insensitive comments, such as, “I didn’t know you were a closet smoker,” can be hurtful at best and harmful at worst, when individuals feel ashamed to share their struggle with others due to the stigma. Both smokers and non-smokers with lung cancer need our unconditional caring and support.
The Stigma of Lung Cancer
Handling Insensitive Remarks With Lung Cancer
Lung Cancer Support Groups

Post has attachment
Things not to eat if you have cancer:
Nearly 1.5 million new cases of cancer were expected to be diagnosed last year–while 559,650 people were expected to die from the disease, according to the American Cancer Society. That’s more than 1,500 people a day–such a startling statistic. In the book Cancer: 101 Solutions to a Preventable Epidemic (New Society Publishers, 2007) the authors write that the Number 4 solution is to “Eat a Healthy Diet.” Listed within are the 10 Foods and Drinks to Limit or Eliminate:

1. All charred food, which create heterocyclic aromatic amines, known carcinogens. Even dark toast is suspect.

2. Well-done red meat. Medium or rare is better, little or no red meat is best.

3. Sugar, both white and brown–which is simply white sugar with molasses added. (See Care2′s Directory of Natural Sweeteners for great, healthy alternatives.)

4. Heavily salted, smoked and pickled foods, which lead to higher rates of stomach cancer.


18 comments
7 Utensils That Help You Cook Healthy
13 comments
Great Inner Thigh Exercise (video)
102 comments
4 Steps to Changing a Habit
45 comments
Healthy Spices: Oregano (video)
51 comments
Third of Teen Girls Met With Online Strangers
63 comments
Let Your Heart Talk to Your Brain
122 comments
7 Reasons to Eat Breakfast
13 comments
The Best Natural Home Remedy for the Flu
14 comments
10 Effortless Ways to Eat More Vegetables Every Day
144 comments
7 Reasons to Love Beets
next
Top 10 Foods That Increase Cancer Risk
Melissa Breyer
June 26, 2011
6:01 pm
1003 comments
2 of 2
back to page 1


5. Sodas/soft drinks, which pose health risks, both for what they contain–sugar and various additives–and for what they replace in the diet–beverages and foods that provide vitamins, minerals and other nutrients.

6. French fries, chips and snack foods that contain trans fats.

7. Food and drink additives such as aspartame.

8. Excess alcohol.

9. Baked goods, for the acrylamide.

10. Farmed fish, which contains higher levels of toxins such as PCBs.

Now that you know what not to eat, see the Top 10 Foods and Drinks for Cancer Prevention.


Read more: http://www.care2.com/greenliving/top-10-foods-that-increase-cancer-risk.html#ixzz2IlA4hqZc

Causes of Skin Cancer

Skin cancer is the most common cancer in the United States. According to the National Cancer Institute (NCI), over one million people in the U.S. are diagnosed with skin cancer every year.  Research has led to better methods of diagnosing and treating this disease. The NCI says skin cancer is now almost 100 percent curable if found early and treated promptly.

Ultraviolet (UV) radiation from the sun is the main cause of skin cancer. There are two types - UVA and UVB. Sunlamps and tanning booths which are artificial forms of UV radiation, can also cause skin cancer.

Ultraviolet Radiation

UV Exposure Categories

Effects of UV Exposure
Other Causes and Risk Factors For Skin Cancer

The Genetics of Skin Cancer

The Skin Cancer Program at the Stanford Cancer Institute is a leading innovator in the research and treatment of skin cancer, including melanoma, basal cell carcinoma, squamous cell carcinoma, Merkel cell carcinoma, and cutaneous lymphoma.
Wait while more posts are being loaded