The main focus of cancer prevention and treatment is strengthening the immune system and assuring proper assimilation of nutrients. We must view food and herbs as medicine to recognize their critical value for cancer prevention and to assist cancer patients in combating the disease. Some of the latest research studies, particularly in Europe, indicate that herbs have the ability to help treat cancer. Many phyto-chemicals found in herbs can detox the body of carcinogens and build the immune system. There are blood purifying herbs to treat inflammation and diuretic herbs to aide in dissolving tumors, cysts, and dispersing lymphatic congestion. Herbs that help in these areas include: red clover blossoms, burdock root, chaparral, and pau d’arco. I have prepared a tea for cancer patients with the above herbs as well as sarsaparilla, yellow dock, ginseng and Echinacea.
The liver is the key to detoxification in the body so there are a number of herbs to benefit the liver with anti-cancer properties. These herbs are dandelion root, milk thistle seed, bupleurum, Dong quai, fennel seed, ginger and Oregon grape root. There are so many other herbs that assist with blood circulation, urinary system detox, immune tonic therapy and calming the nervous system for adequate sleep. There is a wealth of research on cancer prevention; it is wise to learn about herbal formulas as well as healthy foods to put us ahead of the game.
Ruth Madocks is the creator of Ruth’s Herbal Remedies, a line of products made from organic, all-natural plant extracts and essential oils. Many are grown at Branch Mill, her organic farm and retreat center.