Cancer of the Esophagus

Cancer of the esophagus is difficult to treat by juicing recipes or with any other dietary method, for the simple reason that people who have cancer of the esophagus have difficulty swallowing food. Certain fruit and berry juices, however, seem to reduce the risk of developing cancer of the esophagus.

Is cancer of the esophagus something that should be a concern to you?

  • Squamous cell cancer of the esophagus is most common in African-American men who smoke.
  • Adenocarcinoma of the esophagus is most common in white men.
  • If you have a family history of esophageal cancer, persistent heartburn that does not respond to usual treatment methods is a cause for concern.
  • People who drink boiling hot beverages, especially steaming hot tea, are at relatively high risk for esophageal cancer.
  • People who eat charcoal-grilled meats are at greater risk of esophageal cancer.
  • Esophageal cancer is a disease of advanced age. It is 25 times more common after the age of 65 than before the age of 65.

Esophageal cancer is a devastating disease. Laser therapy and radiation therapy sometimes make it possible to eat again. And it is utterly essential to follow doctor’s orders regarding all food and drink consumption after treatment.

Certain fruit and berry juices, however, may reduce the risk of esophageal cancer or slow its development. Scientists at the Ohio State University have found that these juices counteract the carcinogenic effect of the compounds that form on grilled meat, in descending order of effect:

  • Black raspberries,
  • Blueberries,
  • Strawberries,
  • Red raspberries, and
  • Açai.

Black raspberries had up to 30 times more anti-carcinogenic power than açai, blueberries up to 8 times more cancer-fighting power.

If you want to make general improvements in your diet to deal with esophageal cancer, these juices may help. They are not reliable as a treatment, unfortunately, and no one should forego conventional therapy in favor of juicing.

About Andy Williams

In a processed food culture, simply eating may not be enough. Andy Williams, B.SC., Ph.D. is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter. You can also follow me on Google +

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