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16 Sanakara
Diets
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A variety of alternative diets are offered for
treating cancer, cardiovascular disease, and food allergies. Virtually
all these interventions focus on eating more fresh and freshly prepared
vegetables, fruits, whole grains, and legumes. Allergy to food has
become a major area of research. Food intolerance is being studied
as a causal or contributing factor in rheumatoid arthritis, and
there is evidence that food-elimination diets may help many hyperactive
children.
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Some alternate dietary lifestyles are believed
to offer a greater resistance to illness. These include several
variations of the vegetarian diet, such as those consumed by Seventh-Day
Adventists and proponents of the macrobiotic diet. Studies have
found a significant lowering of risk factors for heart disease and
certain forms of cancer in these two groups. Recent studies have
also reported that certain cultural eating styles, such as the Asian
and Mediterranean diets, appear to lower risk factors for heart
disease and certain forms of cancer as well. Eskimo diet is another
one which has fascinated researchers. In spite of the high fat food
they eat, they are found to be very healthy. The latest theory is
that it is because of the marine fat rich in Omega-3 three that
they eat which offer them such protection.
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| Throughout history, people have looked at as a source of healing.
Some of the myths were found to have no scientific merit. But some
other ones have proved their mettle over the period of time. Buttermilk
and yogurt were used to treat thrush (oral candidiasis), a fungus
infection of the mouth, before the invention of fungicides. Fresh
limes were used to treat scurvy in sailors, cod liver oil was used
to treat rickets in children, before the "invention" of
vitamins. Many generations of people sipped warm milk before bed time
to aid in the sleep. Now we know that milk contains an amino acid
that causes the brain to release a mildly tranquilizing substance
that encourages drowsiness. |
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Food can be therapeutic in several ways. It provides
nutrient that is needed by a sick person in a form he or she can
use. It also provides nutrients for persons who are deficient in
them. Sometimes food also supplies an agent or chemical that aids
in the metabolism of other nutrients. Food such as buttermilk can
help stabilize the fungus/bacteria balance in the mouth. Such foods
act by changing the ecology within the human body.
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Many of the old time remedies stress food avoidance
as well as specifying what to eat. For example, the ancient Indian
practice of Ayurveda, is mainly based on diet control. As you can
learn by referring to the section on Ayurveda in HolisticOnLine,
foods are classified as either helping or hurting the three doshas,
the governing pricnciples under which all living being are classified
in Ayurveda. Food is used to stabilize the "doshas" along
with other things such as meditation, yoga etc.
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Many people are allergic to some foods such as
chocolate, lactose etc. Similarly some people get constipation from
excessive high intake of fiber. Diabetes patients, especially Type
2 diabetes, need to watch out what they eat especially food containing
sugar. People with heart disease need to control the intake of foods
containing high amount of fat and cholesterol. These are all common
sense diet therapies.
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| Diet and Cancer |
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A study conducted by the National Cancer Institute
has concluded that as much as 90 percent of all cancer in humans
have been attributed to environmental factors, including diet. Dietary
modification would have the greatest effect on the incidence of
the cancers of the stomach and large bowel and, to a lesser extent,
on the cancers of the breast and lung. It may not be possible to
specify a diet that will guarantee that cancer can be completely
eliminated, as there are other factors involved, certain diet modifications
would generally help. Some of these guidelines are:
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1. Reduce the consumption of both saturated and
unsaturated fats to 30 percent of total calories. Fat has been linked
to a number of cancers. Fat may especially be a causal factor for
breast and colon cancer.
2. Include fruits, vegetables, and whole grain cereal products in
the daily diet. Foods rich in Vitamin C and beta carotene are especially
recommended. Use our extensive diet data base to look up the nutritional
content of foods. Foods such as apricots, peaches, cantaloupe, watermelon,
strawberries, citrus fruits, and broccoli, spinach, kale, escarole,
Romaine lettuce, parsley, peppers, cabbage, white and sweet potatoes,
acorn and butternut squash, Brussels sprouts, and carrots fit that
bill. Consumption of such vegetables of the mustard family as cabbage,
broccoli, cauliflower, kale, and Brussels sprouts has been linked
to a reduced incidence of gastric and colon and rectal cancer.
3. Keep the consumption of food preserved by salt curing, salt pickling,
and smoking to a minimum. It has been found that in countries such
as China, Japan, and Iceland where such foods are consumed, there
is a higher incidence of the cancer of the esophagus and the stomach.
Cut back on sausages, smoked fish and ham, bacon and hot dogs.
4. Alcoholic beverages should be consumed only on moderation. Heavy
drinking, especially in combination with cigarette smoking, has
been associated with an increased risk of cancer of the upper gastrointestinal
and respiratory tracts, as well as other adverse health effects.
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