Week 13: Phytonutrients - Nature's Unknown Soldiers

Look deep, deep into Nature, and you will then understand everything better.

Our favorite scientist/theoretician/paragon of genius, Albert Einstein, spent no time engaged directly in food or nutrition science, but many of his quotes belied a sensitivity toward - and appreciation for - Nature's unmatched holism. That term - holism - was coined by South African statesman and philosopher Jan Smuts, in his 1927 treatise, 'Holism and Evolution' - which he dashed out during that year's parliamentary recess. It championed a focus on systems rather than parts. The idea of studying isolated components of things has constituted the lingua franca of the scientific community since the onset of the modern scientific method - an attitude that is just now beginning to change in favor of the systemic inter-relationship of things that Smuts and Einstein saw as self-evident. The ur-example is Nature itself. It is utterly impossible to remove one element or aspect of its system without inducing a (usually harmful, often cataclysmic) domino effect, whether that element is a single food nutrient among hundreds, like the enzyme lactase in milk which, once pasteurized, is killed, severely reducing our ability to digest and absorb its lactose (more on this later); or like Yellowstone's wolves - whose 1995 re-introduction has led to the wholesale rejuvenation of not just myriad animal populations but of willow trees and rivers, not to mention everything that depends on them (more on that amazing story here).

Enter the phytonutrient - aka phytochemical.

Most of us now know that we need vitamins, minerals, fats, proteins, carbohydrates and even fiber in order to live. [If you're unclear on any of it, we welcome you to read our posts up to this point, starting with Week 1's overview.] But what nutritional science is just beginning to understand is that while these substances are indeed our bodies' fuel, it is another entire category of sub-nutrient that may be the glue that holds everything together, and catalyzes the processes that allow us to use nutrients. Like the concept of holism, a plant's phytonutrients have a large effect on the conversion, quality, quality, availability and rate at which its nutrients are absorbed by (i.e.: of value to) our bodies and brains. In fact, there are so many phytonutrients that are unknown or continually being discovered, now that the scientific community is focused on it, that no one can agree on just how many there are out there; Google it, and you'll find quotes from 4,000 to 100,000 and beyond.

So what are they? They are a meta-category of chemical compounds that plants have evolved to protect themselves from everything from insects to germs, fungi and UV radiation. We also know that plants have roughly 64 times as many phytonutrients as the animals we eat, according to nutritionfacts.org. Studies, like the 12-year study completed in 2013 by the Universidad de Barcelona and published in the Journal of Nutrition, showed that diets high in polyphenols - the largest category of phytonutrients - led to a 30% reduction in mortality in older adults. According to the American Journal of Clinical Nutrition, those polyphenols - which were largely unknown before 1995 - strongly support the prevention of degenerative diseases, like cardiovascular disease and cancer. AJCN goes on to say that the antioxidant capacity of polyphenols dwarfs that of conventional antioxidants like Vitamin C and Vitamin E - by ten times and one hundred times, respectively. Moreover, antioxidants catalyze the conversion/production of the vitamins into forms our bodies can use, like beta-carotene in carrots into vitamin A (more on that later). 

Confused by terms like polyphenols, phytonutrients and antioxidants? We haven't yet mentioned enzymes, phytosterols, carotenoids and glucosinolates. And those are just categories. There are sub-categories, like organosulfurs, flavonoids, curcuminoids, lignans, xanthophylls and tannins (you've heard of that one - red wine!), to name just six. And then there are the chemicals themselves, which are too numerous to list.

Before you stop reading, we've gone ahead and created a graph in an attempt to demystify - both for you and for ourselves - the world of phytonutrients. This list is in no way exhaustive; it's simply meant to help you understand how the 'tree' of nutrients relates to the whole, what the categories are, what each one does - health-wise, and which (common) foods contain them.

Copyright FFFL

You can also direct download a larger copy of the chart here

In it, we've focused on the antioxidant category - at center image in dark blue, and expanded it below, in green, purple and orange. Antioxidants are both the most largest and most important phytochemical class with regard to physical health. The other four categories (flanking the antioxidants), while extremely important, are relatively simple to explain, in brief: 

  • Enzymes serve to break down foods into nutrients, thereby improving our absorption of them. Nutritional scientists refer to enzymes as pre-digestive, because they begin to dissolve foods before the saliva in our mouths - produced by chewing - begins its own process as foods pass through on their way to our digestive tracts. As mentioned earlier, pasteurization deactivates all enzymes. This begins at 120F and is absolute at 160F - the legally required temperature by the Food and Drug Administration. Pasteurization - regulated since the 1950's, is why 65% of the population is suddenly lactose intolerant, according to Dr. Mercola, because the heating process kills the enzyme lactase in milk (and every other enzyme), whose job is to aid in the digestion of the nutrient lactose. Studies have shown lactose-intolerant people who consume raw milk products - as we reported in the second half of Week 4's post - can tolerate them without adverse effect.) A good article on why enzymes are important can be found here. It's also worth mentioning here that pasteurization has additional negative impact on the nutrient most people drink milk for in the first place: its calcium. Pasteurization renders insoluble the vast majority of the calcium milk contains. Meaning, the calcium in pasteurized milk passes through you, unabsorbed. This is a good example of what we mean when we talk about the interaction between nutrients, and the need for understanding foods holistically before we begin selectively re-engineering them.
  • Natural Acids are what gives foods their distinctive (and often strong) flavor, like the citric acid in lemons. Many are termed 'wholesome', and while they offer no direct health benefit, they are harmless; others are considered 'unwholesome', like the oxalic acid in dark, leafy greens. Overwhelmingly, the body can handle and dispose of them harmlessly. Occasionally, people do have sensitivity, such as those with kidney or gallbladder problems, in which case foods with 'unwholesome' acids should be limited. More info on Natural Acids can be found here.
  • Phytosterols inhibit the absorption of cholesterol. Thus people with diets high in phytosterols experienced lowered LDL (aka 'bad' cholesterol) levels, thereby reducing their risk of cardiovascular disease. A great overview on phytosterols can be read here. Phytosterols are predominantly found in wheat germ and vegetable oils.
  • Non-digestible Carbohydrates is a fancy term for what we call fiber. They are the 'insoluble' fibers of vegetables and fruit that give them shape - their structure, simply put. When ingested, these non-nutritive fibers pass through the body unabsorbed, while the vitamins, minerals, fats, proteins and phytonutrients they carry are absorbed. The major benefit of 'getting fiber in your diet' - by which we mean these non-digestive carbohydrates - is that they improve digestion and 'regularity' - and provide the added benefit of whisking along ingested toxins, thereby minimizing their contact with, and absorption by, the body. In addition, these 'prebiotic' foods play a role in gut health, lower body weight and lower cardiovascular disease. More on NDCs here.

Which brings us to the main category of this post - the buzziest of buzz words today: antioxidants. We reviewed these in brief in our last post, insofar as dark, leafy greens are one of the greatest sources for these - and many other - nutrients. As we mentioned then, the blogger Sophia Breene said beautifully in this article that antioxidants are not so much a substance as a behavior. As the name suggests, they reduce oxidation - called oxidative stress - of the various molecules inside your body. This is important because rampant oxidative stress creates 'free radicals' - those unstable cells that cause damage to you on a cellular level: your DNA, your proteins and your lipids. [We explained the molecular basis of free radical creation in our last post here.] As we said then, these free radicals are thought to be major contributors to a raft of modern disease, including cancerAlzheimer'sheart disease, stroke, Parkinson's, fibromyalgia, diabetes, agingcognitive declinemacular degeneration and ALS. Because of this, antioxidant phytochemicals - the largest and most important group, and one that only over the past 20 years has begun to be studied by scientists in earnest - are getting a lot of attention. So let's examine them.

As we mentioned, our graphic is incomplete. There are many major groups of phytochemicals, a (reasonably) full listing of which can be found here. We have chosen to include 3 of those in our chart, because they comprise the area of greatest study, and therefore nutritional value to you, through the food choices you make, insofar as looking to benefit from what the international nutritional science community has discovered. These include Glucosinolates, Polyphenols, and Carotenoids. Chemicals in all three categories provide significant antioxidant benefits. We will look here at what makes each group unique.

  • Glucosinolates: these sulfur-based compounds occur in two groups: organosulfurs and indoles. The former is found mostly in the alluvium family (onions, garlic, leeks, chives...) while the latter is found in brassicae (aka cruciferous vegetables) like broccoli, Brussels sprouts, kale, arugula, bok choy, cauliflower and others. All of these vegetables... well... stink. That's the glucosinolates. What they do is directly inhibit cancer cell growth, as well as directly kill cancer cells, by forcing their apoptosis. You see, all cells are programmed to die (apoptosis); cancer cells are great at avoiding that (i.e.: staying alive). Glucosinolates suppress carcinogenesis (the creation of cancer cells) 'in vivo' - meaning in live subjects - and have been shown to induce apoptosis (normal cell death) in cancer cells 'in vitro' - meaning in laboratories. I've include just one study - from 2003 by the NCBI - here. The research paper goes on to conclude that 'Brassica vegetables can exert a profound effect on the balance of colorectal cell proliferation and death in an animal model of colorectal neoplasia [aka uncontrolled growth of tumors or lesions]'. A diet, therefore, that includes daily intake of glucosinates like those listed above, has been shown in study after study to have an anti-carcinogenic effect on your body, to say nothing of the density of vitamins, minerals and other antioxidants they contain.
  • Carotenoids: these are what gives fruits and vegetables their orange, red or yellow color, as in papaya, carrots and mangoes, which are high in alpha-carotene; or, in the case of some vegetables, the green in chlorophyll may visually mask underlying carotenoids, such as in kale, spinach and chard, which are high in beta-carotene. There are two types of carotenoids: carotenes, like the alpha- and beta- ones mentioned; and xanthophylls, which are found predominantly in marine life, like shrimp, lobster, crabs and salmon, but are also present in red/yellow/orange vegetables and fruits. Xanthophlls include lutein, zeaxanthin, both of which are found in high quantity in the eye's macula. All carotenoids contribute to skin and eye health, while beta-carotene in particular has been associated with lower risk of macular degeneration, glaucoma, formation of cataracts, macular edema and other eye diseases. As far as xanthophylls go, this article by Dr. Mercola focuses on astaxanthin, which gives salmon its pink color. Dr. Mercola calls this 'the most powerful antioxidant' when it comes to free radical scavenging, 65 times more powerful than vitamin C, 54 times more than beta-carotene, and 14 times more than vitamin E. He especially advises older people to consume salmon (to which I'll add the qualifiers wild and Alaskan, for their low mercury and high omega-3 fatty acids...) because the elderly are at greatly increased risk of eye diseases. 
  • Polyphenols: I've saved this category for last, because it's the largest, with over 8,000 compounds, and the most complex. its six sub-classes - flavonoids (the largest, by far), lignans, isoflavones, curcuminoids, stillbenoids and tannins - all exhibit antioxidant qualities, but what each group does for human health is quite distinct. Our chart begins to break down the key benefits and foods each group confers. But perhaps THE key benefit is that high-polyphenolic foods are strongly anti-inflammatory as well as being anti-oxidative. As we've discussed in several posts, chronic inflammation is an environment of ill-health in which the body is in a constant state of aroused defense, using up nutrients and immune functions in an attempt to restore balance. Stress and lack of exercise are part of the cause; but diet is a major contributor, as well. Chronic inflammation has been directly linked to many cancers, Alzheimer's and heart disease. it is also considered largely a modern, diet-induced condition, because processed foods comprise 67% of our dietary calories, according to AJCN, and 90% of our food dollars, according to Eric Schlosser. Polyphenols - and more than any other group, the flavonoids - promote an anti-inflammatory response when ingested in sufficient quantity and variety, by 'blocking the messaging molecules that promote inflammation'. On the flip side, a reduction in the intake of inflammatory foods - processed anything, pasteurized dairy and red meat - aids the body in returning to a state of repose, i.e.: non-inflammation. Thus you should both increase your consumption of anti-inflammatory foods and decrease your consumption of inflammatory foods.

So what foods are high in polyphenols? It would be as knee-jerk as it is somewhat accurate to say 'all plant foods', since the production of poly-phenolic compounds is a byproduct of plants' efforts to protect themselves from both the ultraviolet component of the sun that feeds them and the predators that try to consume them. Thus a comprehensive discussion about foods and polyphenols is nearly impossible, and totally impractical. What we can do is focus on foods we typically consume, or can/should consume, and the polyphenols that make them valuable.

Flavonoids - the biggest polyphenol category, with over 6,000 compounds - are found in a giant cross-section of foods that by any other measurement have little to do with one another, from dark blue and purple foods, like beets, blueberries, purple carrots/corn, red berries, to white foods like bananas, celery, onions and quinoa; to green foods like parsley, turnip greens, lettuces and cabbage; and the list goes on.

Tea

The single largest source of flavonoid intake among Americans is via brewed black tea, according to both World's Healthiest Foods and the USDA's own research. If you do the math based on the USDA's numbers, (predominantly black) tea comprises 75% of all flavonoid intake among Americans. Tea's key flavonoids are called catechins, which are by far of greatest nutritional value in (high-quality) Japanese matcha. Matcha sellers will tell you that their product has shown to have 137x the EGCG (epigallocatechin) content (EGCG is considered the key health-promoting flavonoid in tea) as that of regular green tea. That comparison came from the University of Colorado, comparing matcha to Starbucks' Tazo tea; The reality is that matcha has approximately three times the EGCG content of regular green tea. Black tea, and every other source of catechins, drops off precipitously from there. According to UC Davis' research, 'regular' green tea has on average 5x the EGCG content of black tea, 4x the epicatechin content, and 2x the catechin content - all 3 flavonoids that create its value. So drink green tea in place of black tea, and seek out high-quality matcha if you can afford it; quality matcha is expensive, though it carries many other health benefits, as we reviewed at the very bottom of last week's post. A word of caution: like anything, the quality of matcha varies greatly. That shot in your Starbucks latte may come from a cheap producer in China, and as such the health boost you seek from it may not bear out. This web link provides some good rules of thumb when choosing matcha. 

Spices

But when it comes to antioxidant and poly-phenolic food, tea in general ranks far lower than many other foods, and as such should only be thought of as part of a healthy diet. The European Journal of Clinical Nutrition (EJCN) lists here the 100 foods highest in polyphenols. Tea of any kind hovers around the #50 mark. The same chart also lists, by number, the foods highest in antioxidant activity. Interestingly, dried spices - led by the #1 antioxidant and #1 poly-phenolic food - cloves - are major contributors to both. In fact, cloves, peppermint, star anise, oregano, celery seed, sage, rosemary, spearmint and thyme all make the top 15 polyphenols on their list, in order. We, as do many health experts, encourage the use of spices in your meal preparation, from oregano in your pasta sauce to cinnamon on your morning blueberries, to curries in your cooked vegetable dishes. Last week we shared a quirky video by Dr. Michael Greger - a bit of a media star insofar as antioxidant health. We'll include it again here, because he shows how easy it is to up your antioxidant content with things you already eat. As the world's greatest antioxidant, cloves can be added to soups, teas, ciders or desserts; while the world's greatest anti-inflammatory, turmeric, can easily be incorporated into a variety of cooked meals. We often think of dried foods as being less 'live' or 'fresh', and therefore of lesser value. But teas and spices - essentially desiccated and often pulverized plants - often offer concentrated forms of these key nutrients. In fact, table 5 on the USDA's flavonoid intake chart here shows that dried parsley contains sixty times the density of flavones over raw parsley. So spice it up!

Berries

That's not to ignore fresh produce. Five berries - chokeberries, elderberries, 2 types of blueberry and black currants - all make EJCN's 'top 20' polyphenolic foods list. Unlike the catechins in brewed tea, flavonoids are especially delicate with regard to heat, and thus should be consumed raw, according to WHFoods. Blueberries are the largest source of anthocyanins (the blue- and purple-granting flavonoid in berries, purple carrots and purple corn, to name three) consumed by the American public. Blueberries are of particular interest not just because people already consume them, or because they're readily available everywhere, but because beyond the anthocyanins, blueberries contain fifteen distinct antioxidant phytonutrients, making them a 'whole body' antioxidant. WHFoods goes into detail here about blueberries benefit to your cardiovascular system, cognition, blood sugar, eyes, and of course, cancer. NCBI conducted a study testing the effect freezing berries (raspberries, in this case) has on their antioxidant phytochemicals. This is important, because frozen berries, which are cheaper and widely available in supermarket freezers, are often picked at peak harvest, then flash frozen, while fresh berries are often picked pre-peak, to improve their resistance to being pulverized in the long journey from field to supermarket. NCBI found that freezing had no effect on the overall antioxidant capacity of fruits. Buying frozen fruit has the added benefit of longevity. Fresh berries must be consumed within days of purchase before becoming mealy; whereas frozen fruit is easy enough to throw into smoothies - something I do daily. In either form, berries are a great form of antioxidant, along with other vitamins, a few minerals, and dietary fiber. Trailing the 'super-berries' but also making the top 50 on EJCN's list were plums, cherries, blackberries, strawberries, raspberries (the lowest fruit in sugar), prunes, black grapes and apples - in that order.

Other polyphenols worth mention? The sub-classes lignans and isoflavones both affect our hormonal health systems. Lignans, which are nearly unique to flaxseeds, help regulate hormone levels, having been shown to help menopausal symptoms in women. For men, they have been shown to lower DHT levels, improving prostate health. 

Isoflavones, soy, phytoestrogen and endochrine disruption

This is a MAJOR area of concern. The polyphenol category of isoflavones is most readily found, and concentrated, in soybeans, which have been touted by pseudo-studies to hinder cancer cell growth by mimicking estrogen, reputedly lowering risk of breast cancer in women and again improving prostate health for men. This is due to the very real fact that they are phytoestrogens - i.e. plant-based estrogens, which also makes them endochrine disruptors. Endochrine disruptors are chemicals that, at certain doses, interfere with the hormone (endochrine) systems of animals and humans. This is of great concern because of the ever-increasing production of soy products in the US.

Soy production is second only to corn in the United States, comprising 8% of all US farmland - or 3 billion bushels - which is 35% of all worldwide production. Soy is consumed in many forms: infant formula; dairy alternatives like soy milk, soy spreads and soy creamers; tofu; soy protein isolate (in 'health' and 'workout' drinks, energy bars and cereals); and fresh, in soybean form (edamame). There is so much soy being farmed, that - like corn - the industrial agro-giants are scrambling to 'add value' to foods by including cheap, plentiful soy. Today, 31% of Americans consume soy products once or more per week - which is a 50% increase over just five years ago. For all the documented benefits of plant protein over that from animals, which bears out in the research, increasing research into the area seems to point out a wide disparity on the purportedly beneficial link between soy intake to breast cancer. The benefit seems to differ widely according to race, with largely no benefit among studies of Caucasians, and much more consistent benefits reported in studies of Asians, who have been consuming soy for 5,000 years. NCBI goes into depth on global studies here, under bullet point 5. Worse still, as an endochrine disruptor, scientists frankly have no idea - and wildly conflicting research results - as to what the increased consumption of soy will do to our hormone (endochrine) systems. Over 35% of bottle-fed newborns receive some of their protein from soy, according to a cautionary Men's Health article here. In doses we have yet to identify, soy consumption has the ability to disrupt our hormonal balance. Just look to retired US Army Intelligence officer James Price, who upon drinking a whopping 3 quarts of soy milk a day, developed breasts, experienced major hair loss, reduced sexual desire (and abilities) and mood swings. And while James' intake is admittedly far higher than normal, he eats other foods, whereas newborns - whose futures have yet to be studied, given the relative novelty of soy today - consume 100% of their nutrients via formula. Scientists are concerned that they don't know what long-term effects on hormonal (reproductive) systems soy-rearing will have on them. At the root of the issue is the fact that we don't know the acceptable level of phytoestrogen in our diets that will not trigger endochrine havoc. What we do know is that the FDA is to 'thank' for the uptick in soy consmption, which increased dramatically when they approved a health claim linking soy consumption to a reduction in heart disease. You can see the data here

In the end, as with everything, it is a matter of threshold. We are not telling you to avoid soy. It's somewhat impractical anyhow, given its market saturation. We are cautioning against jumping on the band wagon of the latest trend, where soy is thought of as a simple switch from cow's milk. We question the value of both, and caution you to consume either in small amounts, for reasons we've explored in depth with respect to dairy, and now discussed here insofar as soy is concerned.

So what to take away from all this?

Phytonutrients abound in the plant kingdom - 64 times as common as in the animal kingdom. Phytonutrients are an invaluable source of antioxidants, which keep your cells, DNA, lipids and proteins healthy and on track. They kill cancer cells, and prevent the formation of new ones. They confer all manner of health benefits, from skin health to eye health to cardiovascular support to nutrient absorption (bio-availability) to the people who consume them. And the sheer number of phytonutrients - likely over 100,000, with more being discovered every day - makes it important to consume a broad variety of fruits and vegetables in order to capture as wide a cross-section of benefit as is practical. 'Eat your colors', as the adage goes. Phytonutrients are the reason that statement (intuitively) exists, because they are the chemicals that create the color in our foods. Humans are complex systems that science is just beginning to understand. We evolved from and with Nature, because of it, and if Nature couldn't provide us with adequate nutrition to flourish for the millennia we have roamed the Earth before taking agricultural root just 10,000 years ago, we would simply not exist.

I created this website because we no longer produce our own foods, and now rely on companies with shareholders, profit-centered motivation, sophisticated marketing budgets and back-pocket politicians who create legal policy around issues of food production and consumption. In this context, most of us really don't understand food anymore, or exert much control over our intake of it, in the face of the ubiquity of unhealthy choices. It is therefore extremely important that we understand the nutritional profile of whole, plant-based foods as best as we can - foods that feed from the same root nutrients that we do, against the context of manufactured, industrial food-like products that isolate components of foods, alter and recombine them radically, and tell us they are as healthy as - or healthier than - the things that Nature grows. If there's a take-away from this week's post, it is that Nature - of which we are a constituent part - is holistic, while science and commerce are decidedly compartmentalized. And we are gambling with our own - and our families' - health.

So drink green tea - matcha if you can afford it; eat your colors - the whole rainbow of fruits and vegetables; include spices in your food preparation - they're cheap, long-lasting and phytonutrient-dense; base your diet on plant-based foods (that said, eat wild Alaskan salmon at least once weekly); avoid packaged foods that take a Frankensteinian approach to nutrition; avoid over-relying on any one category of food, since doing so can throw your system's balance off - like that of soy; and follow the sun, like the plants - not the balance sheet, like the industry.

Week 12: Greens - Everything you don't know

Our bodies are our gardens - our wills are our gardeners.

The author of this statement - none other than William Shakespeare - was one of the world's greatest stewards of language and western culture. While certainly not known as a nutritionist, he has nonetheless created two powerful metaphors in a single sentence, linking us decisively to the Nature from which we were created at the same time as admonishing us that our health is determined by how well we honor that relationship.

When we think of 'greens', most of us think of listless leaves of a vague sickly hue that taste like cardboard and are as exciting as the slow-moving herbivores who eat them, like rabbits, cows, goats and manatees. By contrast, it is the carnivores that we find most potent: lions, crocodiles, wolves and sharks, to name a few. After all, these are the flesh-devouring animals who hunt, kill and dominate the animal kingdom - and to whose 'winningness' we aspire, whether tackling a spreadsheet, kicking a ball through posts or watching an actor avenge someone's honor, guns blazing. 

In short, few of us aspire to the role of the quiet gardener, preferring instead the (d)elusive dream of the triumphant gladiator. Except that in the world of nutrition, this basic misconception about fortitude can be quite literally deadly. We have posted here week after week about ever-increasing rates of obesity, diabetes, heart disease and cancer, all of which are caused, improved or exacerbated - in large part - by our modern, industrial, western diet. In Week 2 we dipped our toe into the murky waters of the food industry, using the heavily misleading, industry-friendly food pyramid to help you separate business enterprise from truth. Week 3 provided an overview of our modern diet and its relationship to disease; Week 4 parsed food words, focusing on those which are actually healthy from those which are designed to sound healthy but in truth are not. In Week 5 we explained the dangers of dieting. In Week 7 we 'saw the enemy', and it was us, due to our ever-decreasing expenditure on food. In Week 8, we addressed diet's relationship to cancer directly. And we will continue to explore the relationship of diet to health until we have exhausted every angle of this extremely complex - and incredibly contentious - subject. 

This week, we aim to get back to foundations. In the case of human diet, from our earliest days as foragers, that foundation was - and should ever be - that which blankets the Earth's surface more than any other substance: plants; and in particular, green, leafy plants.

Part of the problem is our narrow definition of the word. 'Greens' - which are not a food group, or even a color, so much as a visual categorization of leafy vegetables - are more varied than any other food group, in terms of composition, flavor and nutritional value. In fact, 'greens' - or leaf vegetables - are the single most varied and plentiful food source on Earth. This Wikipedia listing alone tabulates over 400 edible leaf vegetables, many of which are neither leafy nor green, like Brussels Sprouts (spheroid), Cauliflower (white) and Radicchio (red-purple), to name just three. And while you cannot find all 400 of them easily in the US, dozens of the healthiest among them are available at every supermarket, every farmer's market and every specialty storeYou simply need to understand what to buy, and why. And once you've mastered the basics, you can branch out to more exotic flora, where things get really interesting, as we will discuss below.

The ABCs of Greens

  • Let's start with the (near) obvious. Green leafy vegetables are full of vitamins, which maintain healthy cell tissue and organs, and minerals, which fuel the bio-chemical processes of metabolism. Spinach, kale, Swiss chard and collard greens alone each provide the body with over 20 of these key nutrients, with spinach topping the list. Ounce for ounce, no foods are denser or broader than greens in terms of what the body needs to function properly. But you knew this already, which is why your wise parents always nagged you to eat them.
  • Less obvious, and worth an in-depth explanation, green leafy vegetables are full of antioxidants that - as put beautifully by Sophia Breene in this article - are not so much a substance as a behavior. Perhaps unbeknownst to you, our bodies' cells need an even numbers of electrons in order to be considered stable (inert). When they don't, they behave erratically and steal electrons from adjacent cells, which in turn become unstable and rob yet others, causing a chain reaction of 'free radicals' (cells with unpaired electrons) that quickly cause cellular damage called oxidative stress. Oxidative stress degrades and 'ages' your body's proteins, DNA and lipids, which have been shown in studies to catalyze or exacerbate most modern diseases, including cancer, Alzheimer's, heart disease, stroke, Parkinson's, fibromyalgia, diabetes, aging, cognitive decline, and macular degeneration. Vitamins C and E are the body's chief source of water-soluble and fat-soluble antioxidants, respectively. Antioxidants are self-stable molecules that roam the body, donating electrons to unstable molecules without impact to themselves, thereby ending the free radical chain reaction. Broccoli, Brussels sprouts, cauliflower, kale, cabbage, bok choy, parsley and turnip greens - in descending order - all provide between 135% and 50% of your DRI (daily recommended intake) of vitamin C, while beet- mustard- and collard greens follow close behind. Only bell peppers, papayas and guavas rank higher. In terms of vitamin E, spinach, Swiss chard, turnip- beet- and mustard greens all provide, in descending order, between 25% and 17% of your DRI - second only to almonds and sunflower seeds. In short, greens are important, commonly available antioxidants that are easy to incorporate into your daily intake.
  • Green leafy vegetables are anti-inflammatory. If antioxidants roam the body preventing cellular damage, then anti-inflammatories keep your body's own immune system from overtaxing itself, due to chronic inflammation. 'Regular' inflammation is the cornerstone of the body's own defense system, which targets infected sites and sends additional nourishment and immune activity to its rescue. Think of inflammation as a SWAT team. But chronic inflammation is different. All soldiers need rest. If you keep pushing them without down time, eventually they collapse, and things break down. In the case of your body, chronic inflammation is not a localized immune response: it is instead an environment of ill-health in which the body is denied its 'pause', and is therefore in a constant state of aroused defense. Stress and lack of exercise are part of the cause; but diet is a major contributor, as well. Chronic inflammation has been directly linked to many cancers, Alzheimer's and heart disease. As we reported in the second part of Week 3's post, our ancestral, pre-modern diet comprised a balance of anti-inflammatory omega-3 fatty acids and pro-inflammatory omega-6's - a 1:1 ratio. Today, the typical western diet is tremendously pro-inflammatory, skewing the ratio to a staggering 25:1 in favor of omega-6's. This difference is the primary cause of the spike in chronic inflammation over the past half-century and the ensuing raft of modern diseases. The food culprits that cause unchecked inflammation? In descending order, they are: sugars, common cooking oils (in commercially prepared foods), trans fats (same), dairy, red meat, feedlot-raised meat (red or otherwise), refined grains (anything flour-based) and artificial food additives (in nearly every processed food). You can read more detail about each one here. And green leafy vegetables? They are the base of the anti-inflammatory food pyramid, as beautifully illustrated by wellness guru Dr. Andrew Weil, here. While nuts (esp. walnuts) and cold water fish are omega-3 royalty, green leafy vegetables are no slouches, with Brussels sprouts, cauliflower, broccoli, collard greens, spinach and kale offering healthy omega-3's in addition to everything else they do.  

What is in a name?

Unfortunately, our problems extend beyond the simple choice of plant foods over industrial products. Even those among us who want to eat healthy food, and who do their best to reach for a salad over a burger, have large knowledge gaps when it comes to the plant world, and so parsing what sounds good (like 'salad') vs. what is good (the actual ingredients behind the name 'salad') is a challenge.

Which brings us to the inexplicable, and unfortunate, story of Iceberg lettuce. Iceberg is the most common leafy green (white, really) consumed in the United States, with each of us eating on average 17 lbs. of it every year, according to Jill Nussinow, a California-based culinary educator and author. It's likely the root cause of many people's perception of salad as being as exhilarating as a manatee. The problem with Iceberg lettuce, which is the foundation of the nutritional disaster called a Caesar's salad, is that it is mostly water, and almost devoid of nutrition. (We'll leave aside the dressing, which is an effective delivery method for adding empty calories, fat, sodium and cholesterol to your diet; not to mention those croutons...) In fact, the difference in nutritional value is so varied among 'greens', that it's worth taking three commonly eaten leaves and comparing them here for you, in detail. The chart below shows the DRI (daily recommended intake) of each vitamin, mineral and other key nutrients present in all three. Percentages show the amount of the average person's DRI that a single 100g serving of leaves provides. The last column shows the number of times higher in each nutrient the spinach is over the iceberg (with common romaine consistently in between the two). The discrepancy between leaves is staggering:

Copyright FFFL

Copyright FFFL

At the root of it (no pun intended), and in every single measurable nutrientspinach contains roughly 2-45 times the concentration of 21 different essential nutrients as iceberg lettuce. You can find a fully detailed comparison here - one you can also customize to compare foods against one another, beyond the greens we have contrasted.

It gets better. The nutrient profile of the plant world's 'it' girl - kale - reaches close (but not quite) to that of spinach; as does nearly unknown but omnipresent Swiss chard; ditto mustard greenscollard greensbok choy and broccoli - all leafy greens and all among the healthiest foods on the planet. Individually, they deliver significant amounts of roughly 40 essential vitamins, minerals and amino acids. The best part? There's so much choice when it comes to vegetables in general, and leafy greens in particular (think thyme, sage, rosemary, mint, parsley, cilantro, basil and oregano, which are common flavor bombs in tiny doses; or perilla, sorrel, mustard greens, mizuna, radicchio and arugula, which are far less common, but widely available and pack strong and highly distinctive flavors as additions to - or substitutions for - other everyday salad leaves), that there's really no excuse to think of greens as rabbit food.

Salads - the way we should think of them

Leaves are simply a base for other ingredients - and should be thought of as such, much the way that the Italians consider pasta to be a vehicle for delivering what's on it. As I remember fondly from my year-plus spent living there, they eat pasta every day, and often in multiple meals each day, without getting sick of it. Why? It's what's on it that counts, and provides the flavor. Unlike pasta, the flavor variation in greens is infinitely broader, and so the richness of variety allows for less repetition, if you pay attention and vary your greens. 

In the world of food, salad as a category has morphed as much as the the martini has in the drinking world - where the term now applies to a broad set of vaguely related concoctions as unlimited as the minds that think them up. Salads these days - to the benefit of your well-being - can include aspects from every food group, from vegetables, fruits, meats, dairy, grains and nuts. Thus you can dress the 'plate' (i.e.: greens) however you want, and feel extremely good about feeding your body well. Beyond the near-infinite choice of vegetables that can and should make up a large proportion of your meal - not to mention some fruits that pair well (think spinach and dried cranberries or arugula and pear) - there are rich, flavorful and healthy unsaturated fats like those in avocados, olives, and heart-healthy oils like olive, coconut and walnut; proteins like nuts, seeds, beans and eggs (all of which also deliver excellent doses of heart-healthy fats and minerals); and animal products such as cheese (though this should be used sparingly and in its raw state, if possible, as we detail in the second half of Week 4's post), cold water fish (like wild Alaskan salmon), and the occasional piece of lean, pasture-raised beef or chicken (Week 4 covers this at length). In the case of salad, leaves should always comprise the lion's share of the bulk, followed in descending order by other vegetables; fruits; plant proteins; plant fats; and finally animal products - as represented in illustrations like Dr. Weil's pyramid. If your 'salad' looks like a grass-fed steak with a few leaves underneath it, it's not a salad.

If you lack the creative impulse to figure out what works, just look to indigenous cultures who have been combining ingredients for health and for taste since before agri-businesses existed, like these examples, to name just a few: French salade niçoise (greens; tuna; olives; haricots; potato; egg; anchovy); classic Greek salad (greens; cucumber; tomato; feta); Lebanese tabouleh (tomato; parsley; mint; bulgur; onion); Italian caprese (tomato; basil; mozzarella); Vietnamese 'Thanksgiving' salad (fennel; cabbage; cashew); and Mexican black bean salad (beans; peppers; tomatoes; corn; cilantro; onion; lime). Just make sure greens are the literal base of everything you do - even if the traditional salads listed above don't call for them. They'll combine well with any classic recipe, and will add tons of heart-healthy nutrition to your diet. 

To paraphrase the duc d'Uzès during the 14th C accession of Charles VII, 'Salad is dead! Long live salad!

Spices and herbs

It's not just fresh leafy greens that provide your antioxidant needs. Sometimes, it's as simple as sprinkling some dried oregano or marjoram on your pasta. One pinch of oregano doubles the antioxidant value of a bowl of whole wheat pasta with a marinara sauce, according to Dr. Michael Greger, physician, author and Stephen Colbert / Dr. Oz guest. In his eccentric video, he walks you through visual aids that show how you can add nutrition value with dried spices and herbs. Basil, parsley, oregano, thyme and rosemary are all 'leafy greens' that one can easily store dry, for months on end, and which you can simply sprinkle onto the foods you already eat to up their antioxidant value dramatically, which - as we've seen - has a material effect on modern diseases like cancer, diabetes and heart disease. 

Let's review what we've learned so far:

  1.  All leafy greens are not created equal. Some of the healthiest foods on Earth include spinach, kale, Swiss chard, bok choy, tatsoi (chinese spinach), mustard greens, collard greens, arugula, cabbage, watercress and turnip greens. Iceberg and other red-or-green lettuces, while not devoid of nutrition, should be substituted where possible with those listed above, since the difference is substantial.
  2. Some leafy greens are neither green nor leafy. They are, however, as (or nearly as) nutritious as their forebears, especially the cruciferous vegetable family, which includes broccoli, cauliflower, romanesco (a delightfully tasty 'fractal' vegetable), Brussels sprouts, cabbage, kohlrabi, radish and turnips. Bonus: crucifers, which also includes kale and bok choy, are the food world's champion cancer-fighters. See the second half of Week 8's post for more detail on glucosinates and indoles).
  3. Leafy greens should be thought of as a base for your culinary creativity. Vary the ingredients. Add vegetables; fats; proteins; dairy; grains... these things are limited only by your imagination - or your ability to conduct Google searches on sites like EpicuriousGourmetBon Appétit and AllRecipes
  4. Leafy greens are incredibly flavorful, and varied. Venture beyond the lettuce aisle and pick up one of the leaves listed above; or go to a specialty market in Chinatown, or where the ethnic minorities in your area shop: the Indians, Vietnamese or Japanese, to name three cuisines that heavily feature leafy greens that are as flavorful as they are exotic and unexpected.
  5. Spice it up. Spices are dried leaves. They're used to make tea; add flavor to foods; and are nutritious ways of including nutrients in your diet. The Indians - who use spices of greater depth and breadth than any other culture - are not just predominantly vegetarian, but understand spices' healing properties, like turmeric, which is one of the most powerful anti-inflammatories in Nature. It has been used for centuries by the Chinese and Indians - and increasingly modern medicine - to treat everything from IBSrheumatoid arthritisalzheimer's and cystic fibrosis, and has been shown in numerous studies to inhibit the growth of cancer cells significantly - to name just one of countless spices with real, measurable medicinal value.

Now that we've mastered the basics, let's move on to some lesser-known fare.

Sprouts - a Master's degree in 'greens'

The young of every living creature carries within its tiny package the genetic material for it to grow into maturity, whether in animal or plant form. The sheer density of healing, growth-promoting elements they contain makes them dwarf their adult counterparts' healthfulness because they represent a life form in its most vital state. In humans, children heal more quickly than adults; their skin is more supple; their systems are more robust; and the number of synaptic connections in their brains - and the speed at which they learn - run circles around those of grown-ups. The same is true in the plant world. According to nutrition expert Dr. Mercola, young plant foods - called sprouts or shoots, and commonly referred to as 'raw' or 'living foods' - contain up to 100 times as many enzymes as adult plants, and up to 30 times the density of vitamins and essential fatty acids. Let's repeat that: up to 100 times the enzymes and 30 times the vitamins and fatty acids as the world's otherwise healthiest foods. This is why they are often referred to as miracle foods. In addition, according to Dr. Mercola, the nutrients in sprouts are often more bioavailable than those in adult plants, which means the body can more readily absorb them, instead of simply passing them through your system, unused. 

Better still? A wide variety of them are easy to find in both farmer's markets and specialty markets, including sprouts from broccoli, sunflower, pea shoots, alfalfa, clover, radish, lentils, wheatgrass and mung beans. On a walk through New York's Union Square last Saturday, I counted over a dozen purveyors of sprouts, alongside their usual greenmarket fare.

Best of all? Though this requires a commitment, and/or if you have trouble finding them where you live, it's extremely easy to grow them yourself, and to therefore not just save tons of money (they're pennies on the dollar) but to eat them within minutes of harvesting, regularly, when nutrient levels are highest. Here are links to growing many of the sprouts listed above, complete with videos: sunflower; broccoli; wheatgrass; mung beans and lentils; radish; pea shoots.

Matcha - Doctorate-level 'greens'

We will leave the subject of green, leafy nutrition with the story of matcha - my own newest discovery. While I'm decidedly late to the party, Japanese Zen buddhist monks and Shogun warriors have been sipping this beverage since the 12th Century - when they perfected a process invented by the Chinese some 300 years earlier. The monk Eisai - the man responsible for bringing it to Japan - referred to matcha as 'The Elixir of the Immortals', and its drinkers swore by its sustained energy and mental clarity. 

Under the lens of modern science, the traditional endorsement not only holds up but becomes even more interesting. As measured on the Oxygen Radical Absorbance Capacity (ORAC) scale - which was developed the the National Institute of Aging (NIA) and venerable National Institutes of Health (NIH) - on a per-gram basis, matcha is one of the greatest antioxidants on the planet, matched or exceeded only by turmeric, dried oregano, sorghum, cinnamon, sumac and cloves - the last being the world's reigning champion. Moreover, the form of matcha's antioxidants - EGCGs, a form of the phenol catechin - have been shown to aid in the management or risk and severity reduction of both HIV-1 and cancer - the latter because EGCGs are chemopreventive. None other than the National Center for Biotechnology Information (NCBI), one of the nation's decisive authorities on molecular biology, lists EGCGs present in green tea as playing a potent role in cancer cell death. You can read their study here. And keep in mind that matcha has 30% more catechins (EGCGs) than regular green tea, making them even more effective in managing cancer cells.   

In addition to its antioxidant and anti-cancer properties - and the fact that it is a good source of vitamins A, B-complex, C, E and K - matcha's particular caffeine, called theophylline, has been shown to release more slowly into the body than that of coffee, thereby sustaining energy levels longer without the spikes. Better still, L-theanine, an amino acid unique to matcha, is known to boost alpha waves in the brain, creating a paradoxically calm alertness. It is this alertness that attracted the monks to it all those centuries ago. I can attest to a (very uncharacteristic) calm that follows my own morning cupful, while those who know me well understand just how remarkable an outcome that is. Let's just say I've been encouraged to keep it up...

So to revisit what we've discussed just one more time:

  • Greens are the most varied food source in the world, with over 400 types, many widely available
  • Greens are calorie for calorie the most nutritious foods, with a number of standouts, listed above
  • The flavor of greens is far more complex than most people realize; the key is to experiment
  • We must select our greens carefully, since nutritional profiles vary widely, and avoid 'empty' ones
  • We should think of greens as a 'base' for other foods, the way Italians use pasta
  • To wit: greens don't replace other foods; they complement them and are essential to optimal health
  • Dried greens - aka spices and herbs - are nutritional powerhouses that are easy to incorporate
  • Sprouts are the plant world's champions, delivering unmatched nutrition
  • Matcha is a great substitute for coffee, and offers many of the benefits of 'other greens'

I'll leave you with some of my own favorite greens, in no particular order, with hyperlinks given for informational purposes only (FFFL does not endorse or have any commercial relationships with anyone):

  1. Breakaway matcha: the quality of matcha is key to its efficacy
  2. Red-veined sorrel: a lemon-flavored herb-leaf that makes a fantastic addition to any salad
  3. Shiso (aka perilla): a minty, pungent, grassy herb as an accent to fish (used in Korea, Japan, Vietnam)
  4. Sunflower sprouts: one of the tastiest sprouts, with a decidedly nutty flavor; add it to salads
  5. Radish (aka Daikon) sprouts: for a wonderful little 'tang' in your salad
  6. Romanesco: the most beautiful - and tastiest - among its siblings broccoli and cauliflower (I simply steam it for 4-5 minutes and drizzle with a high-quality olive oil and sea salt (fleur de sel)
  7. Mustard Greens: want proof that greens can knock you off your feet? Try these amazing decongestants in your salad. Just don't say I didn't warn you. Or try this recipe.
  8. Spinach: okay, so it's obvious, but it's the #1 world's healthiest food, surprisingly tasty and neutral, and as such able to be blended, eaten raw or cooked and combined with nearly anything. But skip the supermarket greens and get them from the farmer's market. They will not only be far tastier and stiffer (meaning less decomposed), but as such will last twice as long before beginning to wilt 
  9. Pea shoots: Peas are one of the most nutritious foods on the planet. And the sprouts? 7x the vitamin C content of blueberries; 8x the folic acid of bean sprouts; and 4x the vitamin A of tomatoes
  10. Brussels sprouts: when I make them, they always disappear like popcorn. Half-fill a gallon-sized Ziploc with halved sprouts; add 3 tbsp. olive oil and 1 pinch sea salt; inflate/close the bag and shake vigorously until mixed. Place in a single layer in a 425F oven on a baking sheet, and flip each one every ten minutes; repeat the flipping until they're charred - usually 3-4 total times. Your friends and body will thank you.

 

Week 8: Cancer and Diet - a relationship

Let food be thy medicine and medicine be thy food.

Hippocrates, the author of that statement and the sentiments behind it, was not a hippie quack, a denier of scientific progress or a fearful skeptic of doctors. He is, more than any other, the person who established medicine as a profession separate from philosophy and theology, instituting clinical practice as its methodology. Our experiences with doctors today are largely built on the foundations he laid 2,500 years ago, and he is accordingly considered the father of Western Medicine. Upon licensure, all physicians are still required to take an Oath to uphold the standards contained in a text that he wrote. According to Wikipedia, 'Hippocrates is credited with being the first person to believe that diseases were caused naturally - not because of superstition and gods.'

But just what is it in nature that causes disease?

The answer is incredibly simple. But to uncover it, to believe in that discovery, and to learn how to foster its opposite - health - is an uphill battle. First, we have lost our intuitive connection with food. If you were not born into aristocracy, then 100 years ago you were most likely a farmer, and understood plants, seasons, soil and yield. Today we understand none of it, since as we saw in Week 7's post, fewer than 1% of us still farm. Second, since industrial food conglomerates largely supply the foods that we no longer grow ourselves, their executives are the people determining how healthfully we eat, via the decisions they make and the products that emerge from those decisions. And their chief - if not singular - goal is to make money. This distinction bears little resemblance to the goal of the small farmer insofar as feeding his/her own family, where nutrition comes first. The bigger the company, the greater the influence small decisions in cutting costs have on the 'bottom line', whether in profitability to them or health to you, which are usually at opposite ends of that equation. Besides, there is so much food choice in supermarkets, gas stations and pharmacies today - to say nothing of national restaurant chains - that these companies are engaged in sales warfare, and must compete for your dollars. Overwhelmingly, this is accomplished via sophisticated marketing, through which we are invariably sold a story to lure us into brand loyalty. And this rarely has anything to do with how good something is for you. Quite the opposite: the less healthy and more engineered a product is, the more companies profit and hence the more they invest in selling it. And the strategy succeeds in large part because it's nearly impossible for us to gauge the actual healthfulness of most food products, since the long list of engineered substances they comprise are things we've never seen, smelled or touched in Nature. And so we rely on others to tell us what's good for us, and must spend our mental energies trying to divine truth from market-speak. We covered this phenomenon at length in Week 4's post: Food Words - Science or Snake OilThird, the food industry that dominates the West has so successfully taken control of the business of food via advertisements, websites, games, characters, lobbying, national policy and even Law, which are aimed collectively at creating economic health, that it is near impossible to practice healthy eating without overcoming the tidal wave of temptations that are designed to prevent most of us from doing so. It's just not good business.

To come back to that 'incredibly simple answer' to what causes disease, it's the processing of our foods. But if you've been following us closely, you already know that. We could fill multiple posts simply tabulating the specific health risks associated with each engineered food-like substance. Instead, we try to include one example each week that illustrates the point. In week 6's post, we learned that the modern process of milling wheat into flour - in which it is stripped of its bran, germ, endosperm, fiber and bulk (coarseness) - results in a 50% content loss of vitamins B1, B2, B3, B9 (folate) and E, and an equal amount of calcium, phosphorus, zinc, copper, iron, and fiber. We learned that in addition to that loss, the resulting wheat flour converts immediately into sugar once it reaches your stomach, where your pancreas starts going haywire producing insulin and spiking blood sugar levels. This week we will take it a step further, and explore the relationship between wheat and cancer.

Wheat flour is just one of many high-glycemic foods, so named because as we just mentioned, it converts quickly into sugar once ingested. A food's glycemic index is a tool for understanding how quickly and how much foods raise your blood sugar level once ingested. High glycemic foods are known to seriously increase the risk of the now-familiar triumvirate of modern disease: type 2 diabetes, heart disease, and cancer. This article by Harvard's School of Public Health provides a good overview on carbohydrates and blood sugar. Another good resource for understanding the glycemic load on common foods, posted by Harvard Medical School's Publications division, is here. In the HMS link, you'll notice that the list is overwhelmingly comprised of highly processed foods that make up 90% of our diets, according to Eric Schlosser, author of Fast Food Nation, and also covered in Week 7's post.

Why focus on wheat? Because it's one of the most consumed foods in the United States, via sandwiches, pastas, snack foods, baked goods, desserts, cereals and even salads. And so unpacking what we consume and how we consume it is of great relevance to the discussion of cancer, as we'll see in a moment. 

First, let's look at the difference in the glycemic loads of two ingredients that to the typical shopper are opposite in health promotion: those of  'white' flour and 'whole wheat' flour breads. Both rate an identical 71 on the glycemic scale's 100-point index, qualifying them as high-glycemic foods - i.e.: quick to convert into pure sugar. Yet we are ever seduced by marketing campaigns into thinking whole wheat is healthier than 'white' wheat. It is, but only if consumed in whole grain form - i.e.: not milled into flour. Once wheat of any kind is milled, as the majority of so-called whole wheat products are, there is precious little difference. They become sugar and are devoid of the key nutrients that unmilled wheat carries as a living plant. Thus we encourage you to read food labels carefully, and avoid flour-based products altogether. If it says 'flour', it's simply not good for you. This resource by the Whole Grains Council allows you to find whole grain breads in a searchable database, to find good products or see how the ones you use measure up. In general, we highly recommend replacing non-whole grains (i.e.: any flour product) with their less processed counterpart. Sprouted grains are especially valuable, since beyond comprising whole grains, the act of sprouting lowers their gluten and starch content while preserving valuable enzymes and amino acids. These are often referred to as 'live' foods, and can be found easily in national grocery chains, in addition to specialty food shops - sometimes in the freezer section. A good resource that lists and grades sprouted grain-type breads is here

So what do high-glycemic foods have to do with cancer, anyway? Everything. The sugars promote insulin resistance. Insulin resistance creates and environment that is conducive to tumor growth in your body, according to the American Institute of Cancer Research. For example, the risk of colon cancer increases by 300% in a high-glycemic diet, according to Dr. Liu and his fellow researchers at Harvard Medical School.

Which brings me to a personal story.

In the Fall of 2003, I received a call from my brother Jordan, a 38-year old Harvard-trained physician and proponent of holistic healing. Holistic healing centers on the belief that psychological health and diet are partners with Western medical science in providing long-term health. I was living in Hong Kong at the time, and he in Western Massachusetts, in no small part because of its proximity to both the Kripalu Center for Yoga and Health, where he meditated regularly, and the Kushi Institute, the American epicenter of Macrobiotics where he took most of his meals and learned all of his dietary practices. This was for two reasons: first, because of the ulcerative colitis from which he had suffered since the age of seventeen and which had wreaked havoc on his large intestine for more than half of his life; and second, because as an undergraduate student, he had taken a sabbatical from Harvard to live among a specific group of Tibetan monks who had proven through meditation to be able to exert a high degree of physiological control over their bodies. And his interest in learning from them was related to his own health challenges.

On the phone in Hong Kong, Jordan told me that his cancer had returned - for the fifth time - and that it was stage IV. Our family had lived through his first - a pineal blastoma (brain cancer) diagnosed at the age of 22 - from which he later became the disease's first-ever recorded long-term survivor. I knew about his ulcerative colitis and that it increased his risk of colon cancer, if untreated surgically. What I didn't know was that in the years between that odyssey and our phone call, he had already twice fought colon cancer; that this was his third such diagnosis; and that he had chosen to keep this information from his entire family. The reason, in part, was because he had declined surgery both times, striking a recurring bargain with his frustrated doctors: that if the cancer hadn't completely disappeared in twelve months following the diagnosis, without surgery or other Western medical intervention, he would allow the operation on his colon to take place. His plan was to heal himself through meditation and diet - and nothing else. And he knew our family would have likely pressured him emphatically to operate.

Like Hippocrates, my brother was no quack. He was a member of Mensa since the age of 10. He enjoyed our century-old high school's highest-ever grades. He went to Harvard at 17, after 11th grade, where he was elected Phi Beta Kappa and graduated Magna Cum Laude. And he finished Harvard Medical School as its valedictorian in spite of tackling brain cancer during his first year - the cancer from which he had been given a 0% of surviving. Jordan was a remarkable human being by every possible measure. He also firmly believed - to the point of putting his own life literally on the line - that his and others' path to health was through connecting his mind with his body, and through diet.

Twelve months after the onset of both of his battles with stage II colorectal cancer, by adhering to nothing more than a self-prescribed regimen of daily meditation informed by his Tibetan experience and a strict macro-biotic diet that Michio Kushi himself had created for my brother at his institute, Jordan's tumors disappeared and were, upon each final medical examination, untraceable. Both times, his doctors' reaction was the same: 'It's impossible'. And both times, my brother felt vindicated in his beliefs.

Back in Hong Kong, Jordan told me on the phone that this latest colon cancer was Stage IV, having spread to his lymph nodes and through them to other organs. He had chosen to tell us - his family - only because of this. He had entered hospice so that he could free himself of daily responsibilities, to allow him to re-double his focus on healing himself. He insisted, emphatically, incessantly, that he had no intention of dying. 

My brother lived another nine months, battling 25-plus tumors everywhere from his brain to his lungs to his stomach and beyond. The largest - in his stomach - was the size of a cantaloupe. The week before that - the last in which he was able to articulate his thoughts - he reiterated that he had no intention of dying, but instead was grappling for one final piece to the mental mystery of healing. To his last breath, he felt he could heal himself, as he had done so many times before.

_____________

I include this story not to suggest the mind's absolute control over the body, or that diet alone is a panacea. Jordan's is, however, one of countless examples - in this case a very personal one - that points to the equally irrefutable influence of both diet and our psychological state over our health. My brother would not have been able to make his tumors disappear had his diet, or mind, or both not supported it. In tribute to my brother, I offer a web link to the only online presence he has: 2 enlightening interviews at the 2000 Macrobiotic Summer Conference, in which he discusses his battles and his medical philosophy - here.

We at FFFL are not doctors, oncologists, or cancer researchers. Cancer may well not be 'curable', capable only of going into remission, whether temporarily or permanently. It is likely caused by factors that are equally genetic, environmental and chemical. That said, diet has been proven many times to slow, stop or reverse cancer's spread - often completely, in people across the globe. The same holds for other chronic diseases that are as varied as the stories and people associated with each. I include links to just five testimonials/videos below in which the only common thread is the adoption of a plant-based diet and a resulting remission of cancer. To reiterate: we are not in any way advocating refusal of conventional medical treatment in the case of a cancer diagnosis. Our interest lies in exploring and sharing what we have learned about the very real power of diet in influencing health, lowering risk and reversing disease. Some stories:

  1. Ruth Heidrich, PhD - breast, lung, bone and liver cancer. Cancer-free since 1982
  2. Kelly Binkoski - invasive ductal carcinoma, triple-negative. Cancer-free since 2014
  3. Scott Gill - stage IV colon cancer. Cancer-free since 1990
  4. Candace-Marie Fox - stage III thyroid cancer. Cancer-free since 2014
  5. Kris Carr - stage IV liver and lung cancer. Cancer-stable since 2005

Moving onto to diet itself, let's look at three specific foods (or groups), their relevant key nutrients and the current science that links them to cancer prevention. A powerful paper prepared for the World Health Organization (WHO) jointly by the University of Oxford, the National Cancer Institute and Harvard University's School of Public Health - included in full here - proposes that dietary factors account for 30% of all cancers, making it second only to tobacco use in cancer promotion. In one section, they list diet as being responsible for 80% of the increase in colon cancer rates between developed and developing countries, where colorectal cancer rates are ten-fold higher in the former than they are in the latter.

The most studied group of cancer-fighting foods are crucifers - aka brassicas. These include broccoliBrussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard, rutabaga, turnips, bok choy, and Chinese cabbage, as well as arugula, horse radish, radish, wasabi, and watercress. All crucifers contain sulfur-containing compounds called glucosinolates, which have been shown to reduce certain types of cancer, either by removing carcinogens from the body before they can alter DNA, or by preventing normal cells from being transformed into cancerous ones. They are of particular interest in the prevention of lung and colorectal cancers. It is advised to consume these foods raw, for two reasons: 1 - the act of chewing results in glucosinolate hydrolysis - which creates the indoles and isothiocyanates that do the protecting; and 2 - cooking inactivates the enzymes that catalyze the all-important hydrolosis that protects us. Nutritional scientists also recommend cruciferous vegetables for their ability to fortify your gut's lining. This lining is all that separates the contents of your gut from your bloodstream. The anti-inflammatory, immune-strengthening properties of crucifers' indoles strengthen the lining, allowing toxins to remain trapped inside and be purged without seeping into your bloodstream and causing inflammatory havoc. Table 1 midway through the linked article here from OSU's Linus Pauling Institute lists crucifers in order of their glucosinolate quantity.

Coffee is the most popular drink in the United States. 83% of us drink it - making us the world's largest consumer. Coffee has several compounds that are of interest with regard to cancer. Caffeine speeds carcinogens' (and other toxins') passage through the digestive tract, reducing the time our bodies are exposed to them and lowering our risk of colorectal cancers. It also contains the antioxidant cholorogenic acid, which reduces inflammation and promotes self-destruction of cancer cells. Lastly, coffee's lignans regulate cell growth and promote the self-destruction of abnormal cells, including cancer. More information on coffee's anti-cancer properties can be found at the American Institute of Cancer Research (AICR) here.

Beans are an area of great interest, and not just for their cancer-fighting properties. The plant kingdom's best source of protein, beans are also vitamin and mineral powerhouses. Beans are high in fiber, which creates the sensation of fullness and helps regulate digestion, pushing toxins and carcinogens through digestion more quickly, as with coffee. Further still, beans are low in sugar, which prevents over-production of insulin, helping to decrease hunger. Together, these properties significantly assist us in achieving weight loss and reducing body fat, lowering the risk of inflammatory diseases like type 2 diabetes, heart disease and cancer. Lastly, beans contain the plant world's highest levels of anti-oxidants, which helps us to eliminate free radicals that have been cited widely in cancer prevention studies. In one, the National Center for Biotechnology Information conducted an eight-year study in Uruguay - where legumes are a major part of the national diet - and found a those individuals in the top third of bean (and lentil) consumption had significant decreases in the risk of the following cancers: oral cavity, pharynx, esophagus, larynx, upper aero-digestive tract, stomach, colorectal and kidney. AICR concurs that regular legume consumption convincingly reduces the risk of colorectal cancers - citing both its fiber, which we've discussed, and its folate, which regulates DNA and cell growth - as key to their conclusion. AICR is a treasure trove of information on plant foods and their ability to reduce the risk of cancer. We encourage you to explore their links and data related to a number of food groups here.

On the flip side, certain foods and their effect on our physiognomy have been shown to greatly increase our risk of cancers. These include red meat (colorectal cancer), alcohol (mouth, pharynx, larynx, oesophagus, colon and breast cancers) and body fatness - primarily caused by a high-sugar, highly processed diet (cancer of the oesophagus, pancreas, colon, breast, endometrium and kidney). Minimizing intake of these foods and remaining lean are of central importance in reducing risk. 

So what to conclude?

Plant-based foods are not a panacea. Eating crucifers will not guarantee you will live a cancer-free life, nor will a diet that includes adzuki beans guarantee a reversal in your colorectal cancer diagnosis. We do not encourage you to forego the (surgeon's) knife in favor of the (table) fork. Those are personal choices, and surgery is directly responsible for innumerable lives being saved across the world. 

What we are saying is that there is abundant nutritional, biochemical and molecular evidence, researched and supported by world's most respected institutes, that a plant-based diet in general - and one that includes key nutrients and food groups in particular - directly lowers your risk of many cancers. The most comprehensive book ever published on the links between food, nutrition, physical activity and cancer prevention, a summary of which can be found here, includes a fantastic matrix on pages 8 and 9 that maps foods to their likely influence on cancer factors. Created by a global partnership of more than 200 scientists and experts in 2007 and funded by the World Cancer Research Fund (WCRF) and American Institute of Cancer Research (AICR), the full report - all 537 pages of it - can be found here.

Copyright FFFL

Beyond food, we know that non food factors significantly contribute to your overall state of health: your genetics, lifestyle (e.g.: smoking), psychological well-being and stresses, as well as environmental factors (e.g.: air pollution), quality of sleep, level of fitness, etc. etc. 

But food is our fuel. It feeds us on a molecular level and promotes or inhibits every one of the millions of bio-chemical and bio-mechanical processes that keep us alive and healthy, or make us sick. Food influences what genes express themselves, and which are suppressed. What you put in your body matters - more than anything else - and can influence the other factors we listed above significantly. Without a healthy diet, like so many others before him, my brother's life would have been considerably shorter that it was. And while death by cancer at the age of thirty-eight is a tragedy, his diet bought him the most precious of human commodities - one for which I will personally be forever grateful and which made the difference beyond all others. 

Time.