RASPBERRIES and CANCER
is the Whole Foods message resonating more loudly than in the Research community
where we hear, “The future of cancer research is in FOOD, WHOLE FOOD.”
acid is found in raspberry seeds. Ohio State Medical researcher Gary Stoner
showed ellagic acid inhibits chemically-induced cancer in rodents.
Dr Daniel Nixon,
is past Vice President of the American Cancer Society. He is a Researcher at the Hollings Cancer
Research Center in Charleston, SC. Dr Nixon studied ellagic acid from
raspberries, and discovered it’s ability to kill human cancer cells in a
concentration equivalent to one cup of raspberries. This was the first time it
was shown that a whole food could kill cancer cells. He believes that this
substance can reduce a person’s chance of getting cancer. Dr Nixon’s studies
showed that red raspberries slowed the growth of colon cancer; prevents the
development of HPV (human papilloma virus), the cause of cervical cancer; and
breaks down human leukemia cells. Dr Nixon recommends eating foods with ellagic
acid to help our anti-aging and cancer preventing systems.
Apparently, raspberry flavorings and juice do not work. Much of the ellagic acid is in the seeds, which are not normally digested – and most of the ellagic acid is not released. Pulse is unique in that the raspberries are finely ground, which releases the ellagic acid. (Apparently, raspberry juice has almost negligible amounts of ellagic acid.)
Dr. Daniel Nixon, began studying the ellagic acid in red raspberries in 1993.
His recently published results show:
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