As a professional health coach concerned with the health and well-being of my clients it is my intention to improve your well-being and longevity by using the principles of nutrition, fitness, diet, lifestyle dynamics, and anti-aging medicine.
Together you and I will work as a team to accomplish all of your health needs and to ensure that you practice prevention and live your life through the lens of quality.
Remember….your quality of life is the measurement of successful living regardless of your age.
Dr. Kevin. J. McLaughlin
Clinical Director: The Vitality Project
Do you ever wonder why certain populations of people have a higher incidence of cancer than others? Just like the global rates of heart disease and stroke can vary with a given population, so can the incidence of cancer. The study of how certain populations age and get sick over time in comparison to other populations is called epidemiology. These studies can reveal a lot regarding why we get sick and some of the possible ways which we can avoid certain diseases, especially chronic diseases like cancer.
For example, it has widely been reported that the intake of fruit and vegetable matter are associated with lower rates of cancer. Foods of this nature includes tea, wine, berries and deeply coloured vegetables contain various types of chemicals which have been shown to decrease inflammation, fight free-radical formation and tumor cell growth. This has led to the development of concentrated supplements which can be taken by pill form or applied directly to the skin to prevent damage caused by UV light sources. The increased intakes of foods; containing specific chemicals called isoflavones have been linked to lower rates of various types of cancers including breast and lung.
Vegetables which are darkly coloured contain bioflavonoids, beta-carotene and vitamin- C which have potent free-radical scavenging properties. One of the mechanisms for cancerous cellular growth is by free radical insult which can be continuously applied to normal cells. Over time, these cells can become cancerous due to the free radical damage inflicted upon the cellular DNA. The intake of free-radical scavenging nutrients can help prevent this damage sensitive cellular DNA which can prevent cancerous degeneration.
Another example, I can discuss is the role vitamin D and calcium intake has reportedly had in the incidence of bowel and breast cancer. Increased intakes of vitamin-D or increased exposure to the sun has been associated with lower rates of some forms of cancer including colorectal, breast and prostate cancer. Although the exact mechanism has not completely been established, the role in which vitamin-D controls calcium metabolism may have a protective effect upon cancer cell development.
In my opinion, one of the most important concepts regarding nutrition and cancer development; is the information which is produced which shows how the intake of certain foods can actually increase our risk of developing cancer. Foods high in nitrates, nitrates, saturated fat, Trans fat or have been cured, smoked or cooked at very high temperatures have been shown to be responsible for cancer growth of various types of cell-lines. The increased intake of these foods has also been closely linked to the increased incidence of cancers of the upper digestive tract.
The take away message here is:
Eat more fruits and vegetables, soy products, consume vitamin-D containing foods and lower fat dairy products, avoid prepared foods, fried foods, trans fat, cured-smoked meats and foods cooked at high temperatures.