Why do centenarians, those who live to be over a hundred years old escape cancer?

In the video, IGF-1 as One-Stop Cancer Shop you can see that as we get older our risk of developing and dying from cancer grows year by year until we reach 85 or 90 years of age and then begins to drop.

It seems that centenarians are endowed with a particular resistance to cancer. So what’s their secret?

Every day, 50 billion cells in our body die and every day, 50 billion new cells are born. There is a balance. Otherwise your body would shrink or get too crowded.

Sometimes we need growth, as with babies or during growth spurts that occur around puberty. Our cells don’t get larger when we grow; they increase in number. A child’s hand may only be made up of about 50 billion cells and may have to add a half trillion or so as they grow.

Once we’re all grown, however we don’t want a lot of extra cells hanging around. We still need our cells to grow and divide, but at that point it is out with the old and in with the new. …read more of How the Plant-Based Diet Fights Cancer here

Lifestyle nutrition pioneer Nathan Pritikin was an unlikely candidate to spark a nutrition revolution. He wasn’t a doctor or dietitian but actually an engineer.

Featured in the video, Engineering a Cure, Pritikin reversed his own heart disease with a plant-based diet and went on to help millions of others. He even saved the life of my own grandmother, which is what inspired me to go into medicine.

Pritikin’s work has continued though his research foundation. Once Dean Ornish had proved that Our Number One Killer Can Be Stopped, the focus shifted from heart disease to cancer.

In the video Ex Vivo Cancer Proliferation Bioassay, I describe an elegant series of experiments in which people were placed on different diets and their blood was then dripped on cancer cells in a petri dish to see which diet was more effective at suppressing cancer growth. …read more of Cancer-Proof Your Body here

Joanne Rose is a vegan with a vision. She is founder and CEO of Vegan Vision Productions – a production company established in 2008 with a mission to inspire lives on screen through comedy.

Rose, who left Australia at 19 for America, divided her time between both countries before settling in the US, where she studied at The Lee Strasberg Theater Institute in Los Angeles.

Vegan 101, the world’s first vegan comedy series, was the first project for Vegan Visions Productions and launched online in 2009 where viewers can catch three seasons of webisodes. Rose, vegan since 1994 created, produced and stars in the show featuring exaggerated parodies of veganism from all walks of life. …read more of Sex and the Single Vegan with Eric Roberts in Mobcaster Mode here

Iron is a double-edged sword.

If we don’t absorb enough we risk anemia, but if we absorb too much we may be increasing our risk of colorectal cancer, heart disease, infection, neurodegenerative disorders, and inflammatory conditions. Video: Risk Associated With Iron Supplements

Other conditions that have been associated with high iron intake include Alzheimer’s, Parkinson’s, arthritis, and diabetes.

Because the human body has no mechanism to rid itself of excess iron, we evolved to tightly regulate its absorption. If our iron stores are low our intestines boost the absorption of iron and if our iron stores are topped off our intestines block the absorption of iron to maintain the sweet spot. …read more of How to Enhance Mineral Absorption here

Kale is a leafy green powerhouse that delivers more nutritional value for fewer calories than just about any other food. Thought to have originated in Asia, kale has been cultivated for more than 2000 years and was introduced to Europe around 600 B.C.

Kale has a lively pungent flavor, somewhat like a cross between cabbage and spinach with delicious, peppery notes. A great addition to soup or a sauté, kale can be braised, baked, marinated or blended into a green smoothie.

This richly colored leafy green vegetable can be red, black, purple or green. Curly kale is sweet and mild with ruffled leaves and a fibrous stalk and the most common type found in the produce section.

One of the best sources of vitamins A, C and K, kale is a very good source of copper, potassium, iron, manganese and phosphorus. Just one cup of cooked kale contains more then 1000 percent of the daily value of vitamin K and more than 150 percent of the daily value for vitamin A and beta-carotene. …read more of Kale, The Queen of Greens here