Colorectal or colon cancer is the number two cancer killer in the country. Of course, this is according to mainstream oncology. Many who have been stricken with colon cancer have survived in healthy fashion using “alternative” therapies.
Chris Wark of “Chris Beat Cancer” is a visible example. He encourages others who beat cancer without losing their health to the normal cut (surgery), burn (radiation therapy) and poison (chemotherapy) to contribute their success stories to his “Chris Beat Cancer” website.
But the best way to beat colon cancer is to prevent it by not indulging in a standard American diet (SAD), moderately exercising, and not stressing over all the stuff of modern living.
There is also a particular food that is powerful in preventing colon cancer, which has been proven by in vitro (labcultures) and in vivo (animal or human studies) – purple potatoes.
The Color Purple
Anthocyanins are high in purple potatoes and they go after colon cancer stem cells. That’s important because stem cells are the mothers of cells that are like them.
Cancer stem cells are often strengthened and become resistant to orthodox oncology treatments, leaving them free to create future cancer cells. This is a major reason cancer reappears after any declared remissions from chemo or radiation.
A recent Penn State study even used cooked potatoes, for their study baked, instead of raw purple potatoes to reach their conclusion that the anthocyanins help create cell death among even cancer stem cells.
They used extracts from the baked potatoes in their in vitro studies and in vivo fed animals with colon cancers the baked purple potatoes with positive results that reversed tumor growths.
“You might want to compare cancer stem cells to roots of the weeds,” said Penn State Jairam K.P. Vanamala. “You may cut the weed, but as long as the roots are still there, the weeds will keep growing back and, likewise, if the cancer stem cells are still present, the cancer can still grow and spread.”
Organic purple potatoes are easy to find in most health food stores. They originated in Peru and so far they’re not common enough to motivate Monsanto or others of their ilk to genetically modify them. A good way to prepare purple potatoes, which tend to be too small for baking, is to cut and boil them then mash them with organic butter and real sea salt. Yum!
After boiling small chunks of purple potatoes you can make them into a potato salad. Make your own healthy mayonnaise or spend a little more to buy a healthy version without canola (rapeseed) oil or soy oil.
But purple potatoes are not the only source of anthocyanins. The color purple in plums or even the dark red of tart cherries signal the presence of anthocyonins as well. Of course those are eaten raw. You could throw a few cherries into the purple potato salad too.
What About the Starches?
Their is a starch known as resistant starch that is not rapidly digested to create sugar. But it disappears upon cooking. It does return somehow after it cools off. Potato salads of both white and purple potatoes, even pastas and peas, offer this resistant starch after refrigerating and eating at room temperature.
And resistant starch is very high in purple potatoes as well. Resistant starch contains chlorogenic acid, which is a powerful antioxidant and tumor fighter. It’s highest in starchy foods that are either raw or cooked then cooled by refrigeration and eaten at room temperature.
University of Colorado School of Medicine food researcher Janine Higgins explains:
Resistant starch is found in peas, beans and other legumes, green bananas, and also in cooked and cooled starchy products like sushi rice and pasta salad. You have to consume it at room temperate or below — as soon as you heat it, the resistant starch is gone. But consumed correctly, it appears to kill pre-cancerous cells in the bowel.
There you have it. Any part of what’s been described is helpful for reducing colon cancer risks. But a purple potato salad with a few raw tart cherries thrown in gives you a double whammy against colon cancer. Yum again.
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