Health News

Your practitioner will know where your particular type of cancer usually spreads. This is very important in working out what tests are needed and what types of treatment are likely to be best. With many types of cancer, the first secondary growths to develop tend to be located in the lymph nodes closest to the primary cancer. Examples include cancer of the breast, colon and tongue. Sometimes enlargement of these nodes is noticed by the patient before there is any sign of the primary cancer.

Other types of cancers tend to release cells into the bloodstream right from the start. These include some types of lung cancer and bone cancer. For each type of cancer there is a typical pattern for locations of secondary growths. Cancers spreading through the lymph system often form secondary growths in the nodes closest to the primary. Cancers spreading through the blood often form secondary growths in the lungs, liver and bones. Although, of course, the blood goes to every part of your body, for some reason the cancer cells are much more likely to lodge and form secondary growths in some organs than in others. Thus, for example, the lungs, liver and bones are common sites while the muscles, heart and intestines are not usually affected by secondary growths.

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Biotin

Bean sprouts, brewer’s yeast, egg yolks, liver, meat, nuts, oatmeal, pecans, poultry, rice, saltwater fish, soybeans and wholegrains.

Choline

Brewer’s yeast, cereals, egg yolks, leafy greens, lecithin, legumes, liver, peanuts, wheat germ and wholegrain cereals.

Coenzyme QIO

Beef, broccoli, cabbage, egg yolks, leafy greens, mackerel, milk, oily fish, organ meats, peanuts, salmon, sardines, sesame oil, soybean oil, spinach, vegetable oils, wholegrains and yogurt.

Inositol

Beans, brewer’s yeast, cabbage, cantaloupe, citrus fruits, grapefruit, lecithin, legumes, lima beans, molasses, nuts, raisin, seeds, oats, wheat germ and wholegrains.

Vitamin A (Carotenes)

Apricots, cantaloupe, carrots, dark leafy greens, egg yolks, endive, fish and animal liver, fish oils, lettuce, mangoes, mint, papaya, peaches, prunes, pumpkin, sweet potatoes and yams.

Vitamin ÂI (Thiamine)

Beef, brewer’s yeast, brown rice, dulse, egg yolks, fish, green vegetables, kelp, lean pork, legumes, liver, milk, nuts, oats, peanuts, peas, rice bran, soybeans, spirulina, torula yeast, wheatgerm and wholegrains.

Vitamin B2 (Riboflavin)

Asparagus, avocadoes, beans, brewer’s yeast, broccoli, Brussels sprouts cashews and other nuts, fish, leafy greens, legumes, lentils, mushrooms, parsley, spinach, sprouted seeds, wild rice and yogurt.

Vitamin B3 (Niacin)

Almonds, bran, brewer’s yeast, broccoli, brown rice, carrots, dandelion greens, fish, leafy greens, legumes, mushrooms, nuts, potatoes, poultry, salmon, sardines, sunflower seeds, tomatoes, wheatgerm and whole wheat products.

Vitamin B5 (Pantothenic Acid)

Avocadoes, brewer’s yeast, cashews, cereals, egg yolk, leafy green vegetables, meat, pecans, rice-bran, royal jelly, soybeans and wheatbran.

Vitamin B6 (Pyridoxine)

Brewer’s yeast, cereals, dried beans, fish, legumes, liver, millet, nuts, oats, organ meats, poultry, salmon, soy beans, tuna, walnuts, wheat germ, wholegrains and yogurt.

Vitamin B9 (Folic Acid)

Almonds, asparagus, avocadoes, beetroot, broccoli, endive, fenugreek, leafy green vegetables, legumes, lettuce, mushrooms, onions, oranges, parsley, soybeans, sprouts, walnuts and wholegrains.

Vitamin Â12 (Cyanocobalamin)

Found mostly in meats. Small amounts are found in alfalfa, brewer’s yeast, egg yolks, leafy greens, meats, milk, mushrooms, oysters, salmon, sardines, sea vegetables, seafood, soy products, spirulina and yogurt.

Vitamin Â15 (Pangamic Acid)

Apricot kernels, brewer’s yeast, maize, oats, pumpkin seeds, rice bran and wheat germ.

Vitamin Â17 (Bioflavonoids)

Apple seeds, apricot kernels, berries, blueberries, buckwheat, cranberries, grains, legumes, lima beans, linseed, millet, mung beans, nectarines, peaches, plums, prunes, raspberries and young shoots of plants.

Vitamin  Complex

Blackstrap molasses, brewer’s yeast, brown rice, dark leafy greens, nuts and seeds, sprouted seeds, wheatgerm and wholegrains.

Vitamin Ñ (Ascorbic Acid)

Apricot kernels, avocado, blackcurrants, broccoli, brown rice, cabbage, cheese, citrus fruits, guavas, nuts, oatbran, parsley, peppers, pineapple, potatoes, rosehips, sesame seeds, strawberries, sunflower seeds and wholegrains.

Vitamin E (D-Alpha Tocopherol)

Avocadoes, barley, cold pressed oils, corn, cotton seed oil, liver, nuts and seeds, oats, soy, sunflower seeds and wheatgerm.

Vitamin F (Essential Fatty Acids)

Cinnamon, cold pressed oils, corn, linseed oil, mustard seed oil, safflower, seaweed, soy, sunflower oil sunflower seeds and tofu.

• Alpha-Linolenic Acid (ALA, Omega-3) – canola oil, flaxseed oil, hempseed oil

• Linoleic Acid (LA, Omega-6) – evening primrose oil, flaxseed oil, hempseed oil,

lard, safflower oil

• Gamma-Linolenic Acid (GLA, Omega-6) – blackcurrant seed oil, borage seed oil

• Eicosapentaenoic Acid/Docosahexaenoic (EPA/DHA) – cod, haddock, halibut,

herring, mackerel, salmon, sardines

Vitamin Ê (Menadione)

Brewer’s yeast, broccoli, Brussels sprouts, cauliflower, chickpeas, molasses, seeds soybeans, sprouts (especially alfalfa) and turnip greens.

Vitamin U (Methylmethioninesulfonium Chloride)

Cabbage.

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