INDEX

hosm@uc.edu

tracie@pinkribbongirls.org

Breast cancer: Windows of Susceptibility. NIH grant 1U01ES019480

our MISSION

PINK RIBBON GIRLS

EPIC report on breast cancer........1EPIC suggestions......,,..................2

Updates.......................................3Artichoke.......................................4

Crossword puzzle...........................6Nutrient Density..............................8Yoga Pose........................................9Memory-beads for clicks..............10

Coffee Talks..................................11

Chemicals/cosmetics...............12

TO PREVENT the occurrence of BCa through RESEARCH and EDUCATION

TO ENCOURAGE and SUPPORT BCa survivors,

Contacts

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April 2013 Issue 29

1

Breast Cancer

MYTHs,FACTs,CHOICEsand

RESEARCH PARTNERS

COMMUNITY PARTNERS

Visit our Website

http://www.cancerresearchuk.org

/cancer-help/type/breast-cancer/

about/diet-and-breast-cancer

Diet and cancerResearch estimates that as many as 9 / 100

cancer cases may be prevented by changing our diets and that about 5 / 100 other cancers may be avoided by maintaining a healthy weight.Diet and breast cancer

We eat such a variety of different foods in vastly differing quantities, but some trends about diet and breast cancer emerge when the rates of the disease in different countries are compared.

Women in Japan have a much lower rate of breast cancer than American women. Japanese women who emigrate to the US show an increased risk as time passes. Therefore the difference in risk may relate to lifestyle, i.e. our environment rather than rish from inherited genes.

Eating habits of a group of healthy people were recorded over time with data on particular illnesses later in life. This study (EPIC, or European Prospective Investigation into Cancer ) looked at the links between lifestyle and cancer.

EPIC is the source of reports on diet and a variety of cancers to be published over the next 10 to 20 years, including breast cancer. The EPIC study is online at the EPIC website.

The role of dietary factors on breast cancer risk is not completely conclusive but there are convincing cata for the following:.Dietary fats

A meta analysis of 45 studies on oils, butter and margarine, fat in meat, fish and nuts, biscuits, cakes other ready made foods suggested that women who had more fats in their diet had an increased risk of breast cancer. The EPIC study has also shown that women who ate higher levels of saturated fats had double the risk of breast cancer compared to those eating the least. Thus, it appears that saturated fats play a role in increasing breast cancer risk, but are not the ONLY contributing factor.Sugars, carbohydrates

There are no strong data for a direct link between sugars and carbohydrates and breast cancer. But a large study of Chinese women in the US reported in 2009 that for women younger than 50 a high carbohydrate diet slightly increased the risk of developing breast cancer. And the EPIC study

520,000 in about 10 European countries

(an excerpt)

showed that high carbohydrate diets are linked to an increased risk of a type of breast cancer called estrogen receptor negative breast cancer. Eating too much sugar may indirectly contribute through body weight, since being overweight increases the risk of breast cancer in post menopausal women.Dairy foods

Some recent studies have shown that a high intake of dairy products may have a protective effect, lowering risk of breast cancer though significance still needs to be determined. The effect may derive from data which show a lower risk of breast cancer for women with substantial dietary calcium or calcium blood levels.Dietary fiber

Diets containing more than 25g of fiber per day may reduce the risk of breast cancer in pre menopausal women.

Wheat bran fiber lowers the levels of estrogen in the blood in pre menopausal women. Lower levels of estrogen may help to reduce the risk of breast cancer. What it is about wheat fiber and reduction of estrogen levels may reflect that high fiber diets just contain less fat and more antioxidants than low fiber diets.Fruit

Women who ate more fruit appeared to have a lower risk of breast cancer. One explanation may be that the fiber and antioxidants are effective at reducing risk. Common dietary antioxidants include vitamins A, C and E and selenium. That this effect is indrectly related to weight control, or dietary fiber content, is not known.Soya foods and other phytoestrogens

Phytoestrogens nave a similar structure to estrogen, and come in many varieties, e.g. isoflavones - in soya and lignans - in fiber of whole grains, fruit, vegetables and flax seed. Milk may also contain phytoestrogens which are related to

what constitutes the cows diet.Lignans are more common in a Western

diet, and data on lignans on breast cancer risk is conflicting: Meta analyses show that in post menopausal women high levels of dietary lignin slightly reduced their breast cancer risk, but no effect for premenopausal women risk. More stidoes are needed for confirmation.

A study produced by Cancer Research (UK), the National Cancer Institute (US), and the National University of Singapore (China) found that a diet high in soya linked to less dense breast tissue. The lower the density of breast tissue, the lower the breast cancer risk. Asian women who eat the highest amounts of soy foods had a lower risk of breast cancer. Eating phytoestrogens (soya flour and linseed supplements) regularly over several weeks reduced estrogen levels, possibly due to the isoflavones in soya. Isoflavones are similar estrogen and can change the balance of natural estrogen in women.Carotenoids

Eating foods that are high in carotenoids, such as carrots, sweet potatoes, spinach, kale, greens, papaya, bell peppers, and tomatoes may povided some reduction in breast cancer risk.Coffee and breast cancer

There is no research evidence to show that coffee increases breast cancer risk.SUMMARYReplace animal fats with plant fats (such as olive oil)Eat foods with isoflavones (soy, peas,beans)Eat foods with lignans (vegetables, fruits, grains, tea,coffee)Eat more fiber (wheat bran, grains, beans, fruit and vegetables)Eat foods with calcium (milk, cheese, other dairy, green leafy vegetables (broccoli, cabbage),soya beans, tofu, nuts.

RESEARCH PARTNERS

QUESTION: What are the diet and breast cancer facts?

ANSWER(cont...)

SOLUTION:

2

COMMUNITY PARTNERS

3

Saturday April 6 2013 is the 9th annual Looking Upstream for

Environmental Links to Breast Cancer -- Channel 12 publicity.

Human biology is actually far more complicated than we imagine

Cancer is a Preventable Disease that Requires Major Lifestyle Changes

Coming next month, an excerpt of

4

Artichokes

PARTNERSRESEARCH

Don't confuse small with insignificant

JoelOsteen, 2013

" If you've never had the experience of eating an artichoke, leaves, heart and all, you're missing out on one of the true joys of spring. Delicious if you eat them alone (steam them and peel off the leaves, scraping off the meat with your teeth), artichokes actually do make everything else taste better. They contain a compound called cynarin, which stimulates taste bud receptors and has been found to make bland food more palatable. Artichokes are also used in complementary medicine to aid digestion. They're rich in inulin, a prebiotic that promotes the growth of beneficial bacteria in your gut."

Artichoke: ow glycemic index, great for dieters, 34% of RDI fiber, mildly antiinflammatory, beneficial for intestinal flora.

100g, l

http://www.rodale.com/spring-vegetablesitems reposted from this website

Cynara cardunculus var scolymus, Asteraceae, (Compositae - daisy family). Note the root word -- for heart and perhaps , from greek for .Artichokes, a cultivated variety of thistle, originally were in the Mediteranian area during the Roman Empire, possibly domesticated in Sicily, 2000 years ago. C. cardunculus var sylvestris, the wild cardoon, is the probable ancestor of artichokes.

card, cardia, cardiac, uncus hooked

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ArtichokeHere is a rehash on how to prepare and eat an artichoke taken from "Simply Recipes". How to cook and eat an artichoke.Mature artichokes have little thorns at the end of the leaves. You may want to cut those sharp tips off, but they soften during cooking.Pull off any smaller tougher leaves towards the base and on the stem. Trim off excess stem leaving about an inch intact. Wash (rinse) the artichokes in running cold water.

In a large pot, put a couple inches of water (optional clove of garlic, a slice of lemon, and a bay leaf. You can Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Alternatively, use more water and boil them (25 to 45 min). Artichokes can also be pressure cooked (about 15-20 minute).

Artichokes are eaten either hot or cold. Hot, they can be dipped in melted butter or mayonaise or a vinegrette dressing. Pull petals off one at a time, dip, and then scrape the fleshy part at the base off with your teeth.

With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering center of the artichoke taking care not to remove the fleshy bottom of the heart. Cut the remaining part of the artichoke heart into pieces and dip into sauce to eat.

Medical uses

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.[14] Cynarine is a chemical constituent in Cynara. The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

Studies have shown artichoke to aid digestion, hepatic and gall bladder function, and raise the ratio of HDL to LDL. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of irritable bowel syndrome.Pills made from artichoke are used to treat hepatic, digestive and urinary tract disorders.

http://en.wikipedia.org/wiki/Artichoke

Crossword puzzles for better health

ACROSS

DOWN

Dubious chemicals in cosmeticshair colorings and food

1. cause allergic reactions made from the cochineal insect,2. Acetyl hexapeptide 3 is a synthetic substrate working like botox for lessening wrinkle called ____,3. An accidental contaminant from cosmetics made from natural minerals is ____,4. A medical prep soap now used in toothpaste and in cosmetics is _____,5. Break down of animal products into ____ increases moisture in upper layers of skin and can irritate skin, inflammation,6. DEA is the acronym for this an emulsifying agent which in lab tests increases cancer risk,7. Emulsifying agent which in lab tests increases cancer risk,8. 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid is this red dye,9. 2,4-toluenediamine is a coal tar in hair dye can be an ______, and possible cancer risk,10. Coal ___ is used in dandruf shampoos,11. Blue dye 2 cannot be considered ____ since it causes gliomas in male rats,12. Another form of polyvinylpyrrolidine in cosmetics is called _____ and helps seal in moisture for hair,13. A formaldehyde releasing product is hydantoin and another is ____

Red pigment in cosmetics that can

1. Formaldehyde can cause allergies, rashes and is a known ________,2. This chemical is a solvent mainly used for cleaning purposes in the laboratory, and also removes fingernail polish,3. Agents which keep the cosmetic product from separating into layers,4. Short chemical name for polyvinylpyrrolidine is _________ a binder in cake cosmetics,5. Preservatives and colors, not made by nature are _______,6. Can be in nail polish and is an ingredient in fragrences and believed to be a hormone disruptor,7. Brilliant lake red R is one of the worst dyes for triggering _______responses,8. ___________ ureas compound in cosmetics may cause eye irritation,9. 4-methoxy-m-phenylenediamine, a coal tar dye, causes cancer in lab animals, is considered an _________ additive,10. The offending chemical in yellow 5 and yellow 6 is ______ the latter causing adrenal tumors in some animal tests,11. Red 2 is banned from cosmetics but finds it way into drugs and food like the coatings on _______ tablets,12. Acronym used by the FDA when a chemical is generally recognized as safe,13. Suspected endocrine dysruptors used in cosmetics as a preservative, 6

http://cspinet.org/new/pdf/food-dyes-rainbow-of-risks.pdf

This gentle reminder is quoted from the internet "Some of the ingredients in beauty products aren't that pretty. U.S. researchers report that one in eight of the 82,000 ingredients used in personal care products are industrial chemicals, including carcinogens, pesticides, reproductive toxins, and hormone disruptors. Many products include plasticizers (chemicals that keep concrete soft), degreasers (used to get grime off auto parts), and surfactants (they reduce surface tension in water, like in paint and inks). Imagine what that does to your skin, and to the environment."

Apparently there is little regulation on the cosmetics industry. Why is this? one asks. One possible reason leaves little to the imagination: we all recognize that "big business" often has no conscience, and "naive consumers" are often unaware of product contents. Where there is a driving need for profit and an inequitable distribution of knowlege, then the public generally suffers. Empowering the consumer may be the most important tast of the 21 century. The Safe Cosmetic Act of 2010 uses terminology like aggregate exposure, vulnerable populations, and people with compromised immune systems in their website. It does seem as if a person can always list at least two of these categories on their resume.

Metals can be present in dyes: chromium (chrome green, which has the possibility of being a cancer hazard: http://www.truthinaging.com/body/cosmetic-colors-and-dyes-which-ones-are-safe), as well as lead, arsenic and aluminum. Iron oxides on the other hand are generally regarded as safe. Dyes can be made from coal tar (many are) and therefore during refinement can retain amounts of lead and arsenic. Neither of these should be put onto skin or injested in any amount.

The term "lake" dyes refers to water insoluble colors and often contain aluminum. Lake colors can also be derived from coal tar that trigger allergic reactions.

In depth chemical knowledge is a far reach for most of us without backgrounds in organic or inorganic chemistry. We will be affected, none-the-less, the opportunity to ferret out the issues is always there.

RESEARCH PARTNERS

http://www.davidsuzuki.org/issues/health/science/toxics/dirty-dozen-cosmetic-chemicals/

Crossword puzzles answers

http://www.naturalnews.com/033694_chemicals_cosmetics.html#ixzz2OYZDzlCG

Learn more:

7

nutrient denSe f d

nutrient S

100 grams:@480 calories

1:580

100 grams:@53 caloriesi cal rS o

@45 chips - protein 28 carbs 287 fats 165contains controversial flavor

enhancers and colors

i cal rS o

:1 @53nutri

ent SArtichoke, cooked

(one medium )34% dietary fiber

Vit C, K, B9,low glycemic low fat

magnesium, manganeseomega 3, omega 6lutein, zeaxanthin,cynarin, silymari,

flavinoids (apigenin,luteolin, cynaroside,

scolimoside,cosmoside, quercetin,

isorhamnetin, maritimein)

caffeic acid, geosheimin,cynaratriol, cynaropicrin 12 % RDI fat

(ed. does not contain10% of ANY nutrient

that I could find

http://www.livestrong.com/article/291487-nutritional-values-for-artichokes/#ixzz2PEUwlDJh

"According to a 2004 Nutra Ingredients report, artichokes rank as one of the highest sources of dietary antioxidants. Antioxidants work to rid the body of free radicals, compounds that can damage DNA and induce mutation. As a low-calorie, low-fat, high-fiber food, artichokes are well suited as a diet food for people attempting to lose weight."

http://www.foodfacts.com/NutritionFacts/Snack-Foods/Doritos-Cool-Ranch-Tortilla-Chips--oz/56178

Chiptos

RELEASING STRESS

REDUCING CANCER RISK

GAINING STRENGTH

MODIFIED FROM http://www.yogajournal.com/poses/494

9

http://www.sistertosister.org/yoga-poses-heart-health

YOGA AT YOUR DESK

Reduce stressCalm your mind

Feel betterRelax and stretch

Inspired by Kali Ray’s TriYoga,the art and science of Yogaflow

www.triyoga.com

PRaNayamaBreathing to cleans the mind before yoga

PRACTICE #1: YOGIC BREATHING

Natural breathObserve your breath: its flow, depth, feel within-Inhale and exhale through nose

Complete breathExpand breath to full capacityInhale: fill low, mid, upper lungExhale: draw tummy in to fully release breath

Thoughtful affirmationI am relaxed in body and mind

Enhance your overall health, bring in more oxygen to the whole body, relax your nervous system and reduce stress. Yogic breathing can help you control anxious feelings, nervousness, lessen fatigue, and improve concentration and focus.

Yoga breathing is “breath control” or prana. Ujjayi pranayama - breathing an "ah" sound with inspiration and expiration over the back of

the oropharynx, smoothing the flow of air, quieting the brain.Dirgha Pranayama is also called “three-part breath” is breathing from the diaphram, with

deep filling of the lungs and better oxygenation and improved peripheral lung circulation increasing removal of carbon dioxide

Nadi Shodhana is a cleansing breath through the nostrilsSvara Yoga Pranayama breathing with an audible sound pushing air out of the lungs

Surya Bhedana Pranayama is breathing through a single nostril at a time (good luck learning this one without the use of one or the other fingers beside the nose) to balance the binary nature of the mind, light dark, good evil, hot cold, left and right hemosphere's.

Viloma and Anuloma Pranayama -- in two steps—paused inspiration and paused exhalation. Anuloma pranayama has the same two stages as viloma pranayama with one blocked nostril and one partially blocked nostril.

Kapalabhati Pranayama is also a “cleaning breath,” with the abdominal muscles forcing the exhale

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COMMUNITY PARTNERS

One Dozen custom memory beads from your flowers for first three individuals who "like"

the Windows of Susceptibility page or view our YouTube

videos. (one freebie per person only, and one per "like or view"

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Windows of Susceptibility

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email: marian(at)pdqpatterns(dot)com

11

Pink Ribbon Girls hosted a Coffee Talk at Chi-natti's on Sunday, March 3 to meet other survivors, share your experiences and hear from special guest speaker, Karyn Ganaway. Karyn is a 5-year survivor, breast surgery nurse, and founder of A Time to Heal Cincinnati. Breast oncologist, Dr. Jaime Lewis, will also be there to participate in the conversation.

The coffee talks are going to dedicate three or four events to specifically work on Window's of Susceptibility and to explore the transgenerational effects on breast cancer risk, and health in general that arise from exposure to our environment (including toxins, food nutrients, food additives, and our individual biological mechanisms like stress and exercise.

placetoheal.org

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Coffee Talk

acetone, acetyl hexapeptide-3, allantoin, aloe, aluminum zirconium, azulenebehentrimonium chloride, bimatoprost, bisabolol

canthaxanthin carbomer, carnumba wax castor oil, ceteareth

decamethylcyclopentasiloxane, dihydroxyacetone, dioxalin

erythrulose, ethyl macadamiate, ethylhexylpalmitate

film-forming agent

glycerol, glyceryl behenate, glycol distearate, guaiazulene

helianthus annus oil, hydrogenated jojoba oil and ester

iodopropynyl butylcarbamate, isoceteth-20, isopropyl jojobate and palmitate

jojoba alcohol, jojoba ester, jojoba wax

lapyriummalic acid macadamia oil, mineral oil, myristamine oxide,microcrystaline waxnutricosmetics

oleyl alcohol

panthenol, paraben, polyethyleneglycol 10, propylene glycol,polymethylsiloxane

quaternium - 15rice bran wax

sculptra, selenium disulfide, silicone, simmondsia, sodiumlauroly sarcosinate etc

talc, tetradecanol, tocopherol, triethanolamine

u

vitellaria paradoxaw

xy

zinc pyrithione 12thanks google, & wikipedia

k

This is a list of a few of the chemicals in cosmetics.