Nutrition Sources Colon Cancer Inhibitors

Cancer is often characterized by the presence syndrome that is characterized by clinical symptoms:

• Anorexia 
• Changes in taste threshold sauce
• Weight loss 
• Anemia
• Impaired metabolism of carbohydrates, proteins, fats
• Weak and underpowered 
• Changes in immune function

Cancer Syndrome is found in 80% patients suffering from advanced stages of malignancy and a cause of death> 20%. Each kaheksia cancer would provide a different result. Syndrome mechanism in cancer not as simple as hunger, calorie intake is lower than the demand; but there are also metabolic disorder. Metabolic disorder that occurs in cancer kaheksia influenced the release of cytokines kaheksia nd other triggering factors produced by the tumor and the body itself.

NUTRITION FOR CANCER PREVENTION OF THE GUT
 
As we realize there are several factors that together determine how people choose their food, among others:
• Pleasure and displeasure (food like and dislike) 
• habits (food habits)
• The purchasing power and availability of food (purchasing power and food availability)
• Self-actualization (selt actualization) 
• Religion
• Psychological 
• Consideration of nutrition and health

The main task of the colon (large intestine) as one of the digestive tract, other than food waste storage areas which will be issued, is also a place of absorption of water, electrolytes, and a variety of bile acids. If the function is disrupted colon will result in residual nutrient absorption disorders that are not absorbed by the small intestine.

Some precautions that can be done to inhibit the formation of cancer cells is the pattern of life (behavioral) health, among others, by adjusting your diet everyday.

Nutritional diet balanced with energy, protein, iron, zinc, vitamin A plays a role in maintaining immunity. Lack of nutrients that will paralyze the immune system and ultimately the body is unable to stem the carcinogens (cancer-forming cells).

Consuming foods with low fat content and high fiber can inhibit the occurrence of cancer. In addition to harmful substances, the nutritional content of certain foods there are nutrients that serve as antikarsinogen substances, ie substances that are protective (protecting a person who consumes the incidence of cancer).
Some types of food that contain antioxidants to stimulate the immune include fiber, beta-carotene, vitamin C, vitamin R, selenium, and other vitamins that fight free radicals, present in food that belong to this group:

• Fibers of vegetable food that can be ingested is important to draw the water surrounding the blood vessels, thereby soften the stool and promote an efficient spending through the intestines. Food sources containing fiber are whole grains, skin and flesh of fruits and vegetables (cabbage, cauliflower, spinach, etc.).

• Beta-carotene is found in many yellow vegetables such as carrots, sweet potatoes.

• Vitamin C is stored in many fruits such as oranges, guava, etc..

• Vitamin E contained in vegetable oils, corn, cereals, green leafy vegetables, fruits.

• Selenium is found in meat, shellfish, cereals.

• Folic acid can be obtained from the consumption of green vegetables (broccoli, spinach, asparagus), grains, liver, peas, beans.

• Calcium plays a role in the process of proliferation (proliferation) of cells in the mucosal lining of the colon (large intestine) human, therefore the input of calcium (Ca), which is high enough to reduce the occurrence of colon cancer. This substance is widely available in milk, yogurt, cheese, spinach, broccoli.

• Vitamin D in the active form can inhibit cancer cell proliferation, we get a lot of butter, milk, egg yolks, liver, rice, fish.

• Zinc  are widely found in animal foods such as meat, chicken, eggs, grains, bread, milk.

• Alkylglyserol in shark oil, shark cartilage, is an angiogenesis factor that prevents the formation of new blood in the spread of cancer cells.

• Omage 3 derived from fish oil.

• Some plant extracts such as bromelain (pineapple), garlic, onions, lentils, and shiitake mushrooms.

 A Few Things to Look For and Avoid:

• Heating / cooking vegetables for too long in a high temperature.

• Frying foods can lead to substance trans fatty acids.
 
• Repeated use of oil / cooking contain free radicals such as peroxides, epioksida which are carcinogenic and mutagenic, transforming normal cells into malignant.

• Food contaminated by the fungus Aspergillus flavus that produces aflatoxin on nuts such as rotten, cheese expired, is also carcinogenic.

• When cooking meat, will form a compound HCA (heterocyclic amines amines) which formed during the process of browning / browning, the fewer HCAs formed more healthy meat to eat.
 
• Grilling food is better than frying.

• Boil slowly with gradual heat, steam, cook in oven, practically does not produce HCA, so it is highly recommended.

• Restrict intake of red meat to less than 3x per week, instead we can eat white meat such as fish, poultry, chicken.

• Increased consumption of vegetables and fruits up to 5 times a day, consuming low-calorie vegetables but contain lots of fiber such as salad of cucumber, tomato, sprouts, cabbage. Vegetables that contain natural antioxidants (carrots, broccoli) may be taken more frequently, if necessary, made ​​juice.

• Increase fiber intake by eating foods containing whole cereals (corn, oatmeal, green beans) or gelatin, fro, grass jelly, basil, and seaweed.

• Label packaged foods need to be considered to look at the nutrients, especially fats.

• Consumption of beverages such as green tea, soy milk, turmeric, tamarind, it can be done to obtain an efficacious phytochemical content.