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mad cowboy
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breast cancer
seaweed
iodine
Breast Cancer Seaweed Iodine
The Incidence of Breast Cancer
Seaweed and Breast Cancer
The Incidence of Breast Cancer
Japanese women, who eat lots of seaweed daily, have the highest iodine intake of women worldwide at 13.8 mg (not micrograms). They also have the lowest incidence of breast cancer of women worldwide. (See below for a delicious seaweed salad recipe.)
iodine and breast cancer
The relationship between iodine deficiency and breast cancer has been studied for over fifty years and it appears that breast cancer is more prevalent where the daily intake of iodine is deficient. In America, as iodine in the diet has gone down the rate of breast cancer has gone up. Bromides in flour and flourides in water and in some toothpaste have also lowered the iodine level in women by blocking iodine absorption and increasing its excretion.
benign breast disease
Benign breast disease is also affected by the iodine level. Multiple studies have been done treating fibrocystic breast disease with iodine with positive results. This is significant because women with fibrocystic disease have increased incidence of breast cancer.
conclusion
Hey, I myself hear foghorns off in the distance when I try to eat Nori. However, I can eat Wakame straight out of the bag and find it a good substitute for other heavily salted snacks like potato chips. Iodine has also been proven to reduce the incidence of prostate cancer. There certainly is no harm in consuming seaweed and I think your immune system will definitely prefer it to chemotherapy and radiation.
To read more on this:
Breast Cancer Research
News With Views Dr. Howenstine
Breast Cancer Choices
Thanks for your time.
John Mericle M.D. D.A.B.R.
For a brief video discussion of glucagon and weight loss
go to:
Glucagon Weight Loss
Cooking For Healing Breast Cancer
Patti Mericle B.A.
Weekly Seaweed Salad
There is ample evidence that women who have breast cancer also have low iodine levels. Seaweed contains generous amounts of iodine. Here at DrMericle, we make a weekly seaweed salad and eat it throughout the workweek. Seaweed salad can be made with a variety of ingredients. Traditional Chinese Medicine considers breast cancer an internal cold, damp condition and, therefore, recommends avoiding raw foods. As a result, we lightly steam or stir-fry our favorite vegetables before adding them to the salad bowl. The only raw ingredient is red cabbage, a cruciferous vegetable known for its anti-cancer properties.
The following recipe is fairly elaborate but, given that it serves us for several days, it is well worth the effort. You may, however, prefer to simplify the recipe by reducing the number of ingredients.
Stir-fry:
1-2 tablespoons olive oil or half/half water and oil
1/2 red onion, thinly sliced
1" piece of fresh ginger root, minced or shredded
2 cloves garlic, minced
3-4 carrots, peeled and sliced
1 red, orange or green bell pepper, chopped
1 medium zucchini, sliced
4 white mushrooms, sliced
1 head baby bokchoy
1/4 cup water mixed with 2 Tablespoons tamari
1/2 head red cabbage, thinly sliced
1/2 cup chopped parsley
1/2 cup cilantro
Heat oil until it shimmers then quickly saute 1/2 onion and ginger for approximately 2 minutes; add garlic and saute for 1 minute, stirring. Add carrots, saute for approximately 30 seconds then add peppers and zucchini. Saute for a minute or two then add baby bok choy and mushrooms. Pour tamari mixture into pan and cover; cook for approximately 2-4 minutes until veggies are crisp-tender.
Remove stir-fry to a bowl that contains 2 Tablespoons rice vinegar (unseasoned) and 1 tablespoon tamari. Toss. Allow to cool.
In the meantime, place red cabbage in a salad bowl with parsley and cilantro. Set aside.
Slow-cooked Shitakes
Shitakes are recommended for their anti-cancer properties. This recipe can be added to the seaweed salad or eaten over any whole grain.
Approximately 20 shitake mushrooms
1-2 tablespoons olive oil (or a mixture of oil and water)
2 tablespoons tamari
1/2 tsp roasted sesame oil (optional)
Rinse shitakes well and remove stems.
Saute mushrooms in oil over medium heat, stirring, until they
release their juices; approximately 5 minutes
Add tamari plus 1 tablespoon water, lower heat and cook until
liquid almost disappears. Sprinkle with sesame oil.
When cool, add to the salad bowl along
with the stir-fried vegetables.
Seaweed
1 Large piece Kombu (kelp), soaked for 20 minutes or more in
hot water
1/2 package Hijiki seaweed, soaked for 15-20 minutes in hot water
1/2 package Wakame seaweed, soaked for 5 minutes in warm water.
The soaked wakame can be used as is. The kombu should be cooked
in boiling water for 20-25 minutes then cut into small pieces.
The hijiki also benefits from a brief cooking time, approximately
5 minutes.
Allow cooked seaweed to cool then add to salad bowl along with the wakame.
Dressing
6 tablespoons unseasoned rice vinegar
3 tablespoons tamari
1 tablespoon roasted sesame oil
1" piece of fresh ginger, minced
Mix ingredients together and set aside for a few minutes to allow the flavors to combine. You can also save any leftover dressing and use it for salads, cooked vegetables, or grains. Toss ingredients in the salad bowl well then add the dressing to taste. Between the tamari and the seaweed there should be enough salt. Toasted sesame seeds add additional flavor and nutrition. Simply toast seeds in a dry pan until fragrant and sprinkle on top of the salad.
Variations
I have made this salad with a variety of cooked greens. Favorites include dandelion greens, chard, and kale. These should be cooked before adding to the bowl. Greens can be boiled or sauteed in water. A splash of lemon enhances the flavor and takes a bit of the bitterness out of the dandelion greens. I usually salt the greens as well. Any cooked grain can also be added for extra nutrition. A favorite is red quinoa. For this recipe, we would add approximately 2 cups of cooked red quinoa. Vegetables can also be varied. For example, the addition of lightly steamed, cruciferous vegetables such as broccoli or cauliflower adds desirable anticancer nutrients.
Store the salad in a covered Pyrex bowl in the refrigerator and it will easily last for 5 days.
Thanks for your time and your attention.
Copyright © John Mericle M.D. D.A.B.R. 2000-2011 All Rights Reserved
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