Blood Cancer Research Annotated Link Page—Including Eastern & Natural Medicine By J.D. Meyer

1. http://www.hematology.org/Patients/Cancers/ Three Kinds of Blood Cancer: (1) Leukemia, (2) Lymphoma, and (3) Myeloma.

2. https://www.ncbi.nlm.nih.gov/pubmed/25136372 “Treatment of acute lymphoblastic leukemia from traditional Chinese medicine.” Highlights from Abstract: “Methotrexate (MTX) is a drug used in the treatment of various cancer and autoimmune diseases……Therefore, MTX can inhibit the synthesis of DNA. However, MTX has cytotoxicity and neurotoxin may cause multiple organ injury and is potentially lethal…..Our results show that the TCM compounds adenosine triphosphate, manninotriose, raffinose, and stachyose could have potential to improve the side effects of MTX for ALL treatment.”

3. https://en.wikipedia.org/wiki/Adenosine_triphosphate “ATP is a complex organic chemical that provides energy to drive many processes in living cells, e.g. muscle contraction, nerve impulse propagation, chemical synthesis. Found in all forms of life, ATP is often referred to as the “molecular unit of currency” of intracellular energy transfer.[1] When consumed in metabolic processes, it converts either to adenosine diphosphate (ADP) or to adenosine monophosphate (AMP). Other processes regenerate ATP so that the human body recycles its own body weight equivalent in ATP each day.[2] It is also a precursor to DNA and RNA, and is used as a coenzyme.”

4. http://www.itmonline.org/arts/leukemia.htm TREATMENT OF LEUKEMIA USING INTEGRATED CHINESE AND WESTERN MEDICINE, by Subhuti Dharmananda, Ph.D., Director, Institute for Traditional Medicine, Portland, Oregon. Highlight: “While specific nutritional approaches have not been developed for leukemia, certain general methods can be applied:
a. Make sure the individual is receiving adequate basic dietary nutrients, such as proteins, fats (preferably unsaturated), and carbohydrates. Monitor body weight and muscle strength, and take further action if there is not improvement, including recommending easy-to-use concentrated nutrition sources.
b. Provide additional nutrients and a high level of antioxidants using supplements (11). General anticancer substances may be tried, including flavonoids (quercetin, genestein, tea polyphenols), minerals (selenium), and vitamins (high dose vitamins A, C, and E). Even if these fail to produce a cancer-inhibiting action, they may provide other benefits for persons in the age group that suffers from chronic leukemia.
c. When possible, use Oriental dietary techniques to match the dietary components to the symptom/sign pattern (12). For example, use cooling foods for fevers, astringent foods for sweating, yin-nourishing foods for yin deficiency patterns, etc. Make sure the suggestions include using foods that can reasonably be obtained and prepared.”

5. https://blog.yinyanghouse.com/posts/one-more-reason-to-eat-your-veggies-significant-leukemia-risk-reduction Highlight: “Their analysis found that there was a significant decrease in leukemia risk as the vegetable intake was increased. Interestingly, they did not see a significant raised risk from red meat, poultry, fish, or fruits. The primary factors in elevating the risk were frequent intakes of “fat, deep-fried, and smoked” foods. They concluded that “diets rich in vegetables and adequate amount of milk reduce the risk of adult leukemia.

6. http://www.a-healthy-body.com/the-top-10-health-benefits-of-turmeric-plus-how-to-use-it-in-everything/#comment-92 “The Top 10 Health Benefits of Turmeric (Plus, How To Use It In Everything).” The most relevant benefits vs. cancer are probably #3 “Turmeric helps boost your immune system” & #5. “Turmeric can help treat and prevent cancer.”

FOOTNOTE (Initial Reaction): “I’m sorry to hear of your father’s illness. If my health research turns up anything, I’ll let you know. CoQ10 is great for cardiovascular diseases, and Dr. Peter Langsjoen of Tyler is one of the major authorities on CoQ10 in the world! But that may not apply for cancer.”

Friday the 13th with SOL2015: Meet two Thai Hot Sauces__Sriracha & Chili Paste with Soya Bean Oil

I’m not waiting until the last minute today, regarding my midnight SOL of yesterday. Instead of my usual granola and soybean milk, I’ve gotten creative with toast, sauce, and fruit. I toasted a medium dark bolillo roll. Apple butter, Sriracha, and Chili Paste with Soya Oil are the sauces, but not at the same time. The fruits are watermelon chunks and blueberries donated to me by a couple of Stanley’s BBQ bartenders (bartendrettes?) Sriracha is an old favorite of mine, the squirt bottle legend.

Sriracha has brief list of ingredients: red jalapenos, sugar, and garlic mostly. For those of you used to Mexican hot sauces (like me), you’ll notice sugar instead of tomatoes in East Asian hot sauces. Sriracha was actually invented by a Vietnamese immigrant to California–the founder of Hu Fong Foods.

Chili Paste with Soya Oil is my new favorite, and its title doesn’t do it justice. Like the world-famous Sriracha, it’s a Thai sauce. The wild blend of spices will leave you stunned: fish sauce, tamarind ( a fruit), shrimp…sugar, shallots, garlic, coriander, and cumin–to name most of them. Last time, I fried firm tofu in the complicated sauce. This morning, I spread it on toast, following the suggestion of the Asian Emporium store-keeper.