Awesome Side Effects

As readers, we are all I am sure suffering from  a bad case of severe empathy as an accidental side effect. The seasoned sistah is one of my favorite people online! Try alterative medicine. It works!



Dear furious curious cancer survivor,
I stopped taking the Anastrazole….hurt me way too bad. Plus, Dr.Christine Horner (she wrote several books) said that the natural stuff has been proven just as effective or even more effective than the standard stuff (aromatase inhibitors.). I think you are right about the lower percentage rates..from what I have gleaned, it appears that oncologists have a success rate of 3-5%…and it seems the people with breast cancer who are cured with chemo are those that are HER2 positive, since those people are given Herceptin (it seems to be a wonder drug for HER2 positive cancer. I know several people who had advance cases and went thru chemo/Herceptin and are okay today). My sympathy really goes out to those with triple negative breast cancer — their survival rate is the lowest.
I made essiac tea and am drinking it…that stuff is NASTY!!  Guess that’s just a part of it,’s really hard to get it down (tastes like ashes).
Yes, you can use part of our correspondence and leave out my last name, email, etc.
Talk to ya later,


Hi Jean,

The enzyme is aromatase so research ways of lowering it eg camomile and parsley. Also excess estrogen is removed by the liver. The supplement Calcium D glucarate and plant fibre also helps I saw the survival success of Aromasin as just 5 % but was too tactful to tell u anything before today. This tallies with an article in the British Medical Journal All drugs help 5 percent. ALL OF THEM

. The oncs don’t know  this statistic usually as it’s depressing to think it’s so low and they bury their heads in the sand.
I agree that the Herceptin for Her 2 neu is an improvement and I saw a 50% survival improvement thanks to this drug. A metastatic lady I know is doing well on it but the
cnemo has affected her heart unfortunately….
The coconut oil is doing wonders for my eyes. It raises good cholesterol
I hope u r feeling better/ My instinct tell me u will do well. Do u have a regular alternative therapist?


Middle-aged? Put down the meat


The Chart

Eating a high-protein diet in middle age could increase your risk of diabetes and cancer, according to a study published this week in the journal Cell Metabolism. But don’t stay away from meat for too long — the same study showed those over 65 need more protein to reduce their mortality risk.


Insulin-like growth factor 1, or IGF-1, is a protein in your body related to growth and development. Past studies have linked IGF-1 to age-related diseases, including cancer. Mice and humans with higher levels of IGF-1 often have a higher risk of developing these diseases.

Scientists believe protein intake plays a role in IGF-1 activity. Eating less protein, studies have shown, can lead to lower levels of IGF-1 in your body. So theoretically, protein consumption could be directly linked to disease incidence and death.

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Cruciferous Vegetables and cancer

CRUCIFEROUS…DERIVED FROM THE CROSS. We learn new things every day!

Alchemical Body

Jane Higdon, Ph.D.
LPI Research Associate

What are cruciferous vegetables?

Cruciferous or Brassica vegetables come from plants in the family known to botanists as Cruciferae or alternately, Brassicaceae. Plants in the Cruciferae family have flowers with four equal-sized petals in the shape of a cross. “Brassica” is the latin term for cabbage. Commonly consumed cruciferous vegetables include broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard, rutabaga, turnips, bok choy, and Chinese cabbage. Arugula, horseradish, radish, wasabi, and watercress are also cruciferous vegetables.

What’s so special about cruciferous vegetables?

Like other dark green vegetables, many cruciferous vegetables are rich in folate and chlorophyll. One of the unique things about cruciferous vegetables is that they are rich sources of glucosinolates, sulfur-containing compounds that give them their pungent aromas and spicy (some say bitter) taste. Chopping or chewing cruciferous vegetables releases myrosinase, an enzyme that breaks down glucosinolates into biologically active…

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