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Leukemia Prevention Nutrition Suggestions

The major cause of leukemia is the longtime, continuous consumption of foods and beverages that include sugar, sugar-treated foods and drinks, ice cream, chocolate, carob, honey, soft drinks and soda, tropical fruits, fruit juices, oily and greasy foods, dairy foods, especially butter, milk, and cream, and many chemicals contained in foods, beverages, and supplements. All of these should be avoided in daily eating.

However, the consumption of these items is often accompanied by the intake of foods from the extreme opposite category as the foods explained above, including meat, poultry, eggs, and cheese in order to achieve a rough counterbalance. Accordingly, all these animal foods are also to be avoided, with the exception of fish and seafood, which can be consumed occasionally in moderate volume. Although they are not the direct cause, the following enhance leukemic conditions and should also be discontinued: ice-cold food and drinks, hot, stimulant and aromatic spices, various herbs and herb drinks that have stimulant effects, and vegetables that historically originated in the tropics including potato, tomato, and eggplant.

Following are daily dietary suggestions for the prevention and relief of leukemia in older children or adults:

Fifty to sixty percent whole-cereal grains. All pressure-cooked cereal grains are recommended, though brown rice and barley are most suitable as daily staples. They can be cooked often in the form of soup together with vegetables and a small volume of sea vegetables. Whole-grain bread can also be used occasionally if unyeasted. Wholewheat or buckwheat pasta and noodles may also be used a few times a week.

Five to ten percent soup. Miso or tamari soy sauce soup cooked with sea vegetables such as wakame or kombu, together with vegetables such as carrots and onions are to be the staple soups. Both miso and tamari soy sauce should be a type that has fermented naturally for one-and-a-half years or longer. Barley miso or hatcho miso is preferable to other types of miso.

Together with sea vegetables and vegetables, soup can be made occasionally with whole grains such as brown rice, barley, millet, or buckwheat. Less frequently, a small portion of white-meat fish or small dried fish can also be cooked into the soup with vegetables, sea vegetables, and/or grains. Two to three times a week, vegetables may be lightly sauteed with a small volume of sesame oil or corn oil before cooking them in the soup.

Twenty to thirty percent vegetables. Except for potato, tomato, eggplant, and other vegetables originally native to the tropics, vegetables can be prepared in a variety of cooking styles. In general, leafy vegetables, round, hard vegetables grown near the surface of the earth, and root vegetables can be used in about equal volume. During cooking, they can be seasoned moderately with sea salt, tamari soy sauce, or miso. Unrefined vegetable oil, especially sesame or corn oil, may be used for sauteing vegetables several times a week, though oil should not be over-consumed. Fresh raw salads are to be avoided except a few times a week and can be replaced by boiled salads and homemade pickled vegetables.

Five to ten percent beans and their natural products. Smaller beans such as azuki beans, lentils, chickpeas, and black beans can be used often, cooked with such sea vegetables as kombu, fall-season, hard, sweet squash, or small volumes of onions and carrots. Bean products such as tempeh, natto, and tofu can be cooked and used for occasional change.

Five percent or less sea vegetables. All cooked, edible sea vegetables are recommended as a natural mineral source, especially a small dish of hijiki or arame a few times a week. Sea vegetables can be cooked with other vegetables or sauteed with a small volume of sesame oil after softening them by soaking and boiling lightly in water.

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