In a recent article published by the Toronto Sun, the cancer-fighting drug, Avastin is at the centre of attention.  Avastin was approved last fall by Health Canada, and works by cutting off the blood supply to the tumor in question, and in turn, prevents the chemicals in the drug from affecting other, non-cancerous cells in the body. 

The effectiveness of Avastin has so far been seen in colorectal cancers especially, but the significance of its impact is being tried on other cancers as well.  Breast cancer, and more recently, lymphomas, are being experimentally treated with Avastin to examine its full treatment possibilities. 

I am currently involved in an  experimental trial for Avastin. Through a double-blind approach,  a computer randomly chose whether I would receive either Avastin, or water, during each cycle of my chemotherapy treatment.  Neither my health providers nor myself know, or will know if the drug given to me is Avastin, until the end of my treatment.  This is done to ensure that the positive effects of Avastin, if any, are as genuine and stable as possible. 

Although it has been approved for usage, Avastin is not publicly funded.  Outside of a trial like mine, the cost to use this potentially life-saving drug is $25 000 for a 6-month treatment plan. 

“The province’s experts … have reviewed Avastin and determined that it does not meet the test for funding,” said Laurel Ostfield, spokesman for Ontario Health Minister George Smitherman.

It’s clear that the potential for a new cancer drug like Avastin brings exciting news to the field of cancer research and treatment.  Red tape is to be expected, but you can help by reading more about Avastin at colorectal-cancer.ca, where you can also write online letters to your MPP.

 

                                                                                       Get more cancer-fighting foods into your diet.

It might be a mantra we all hear repeatedly, but it still rings true: you are what you eat.  Although no research has proven one food can prevent or cure cancer, what years of research, and common sense have shown us is that there are links between your diet and cancer risks.

The American Cancer Society boasts the intake of antioxidants as a promising area of diet-related cancer research.   Researchers explain,

The body appears to use certain nutrients in vegetables and fruits to protect against damage to tissues that occurs constantly as a result of normal metabolism (oxidation). Because such damage is linked with increased cancer risk, the so-called antioxidant nutrients are thought to protect against cancer. Antioxidants include vitamin C, vitamin E, carotenoids, and many other phytochemicals (chemicals from plants). Studies suggest that people who eat more vegetables and fruits, which are rich sources of antioxidants, may have a lower risk for some types of cancer.

The National Cancer Institute advises eating at least 5 to 9 servings of carotenoid antioxidant rich foods every day, but most of us only get only 1 or 2.   Most of us choose bananas, apples, potatoes and iceberg lettuce for our daily fruit and vegetable intake, which all contain very few carotenoids and are of little antioxidant value. 

Next time, try to incorporate any of the following into your meals to kick start your antioxidant diet: berries (blueberries, strawberries, raspberries and blackberries), oranges, pink grapefruit, grapes, apricots, peaches, raisins, tomatoes, dark green leafy veggies (spinach, kale, etc.), Brussels sprouts, broccoli, beets, red peppers and carrots.
Here is one of my favourite recipes:

Blueberry chicken salad
Blueberries have become a part of the anti-cancer arsenal due to the fact that they are the berries richest in anthocyanosides, one of the most powerful antioxidants in the prevention of cancer cell growth. This lunch type salad is a great way to add blueberries into your diet, as well as increasing your consumption of leafy greens and lower-fat meat. Feta cheese and pecans add a decadent feel to the dish.

4 cups sliced Belgian endive (about 2 large heads)
1 cup gourmet salad greens
1 1/2 cups chopped roasted skinless, boneless chicken breasts
1 cup fresh blueberries
1/2 cup crumbled feta cheese
2 tbsp chopped pecans, toasted

Dressing:
2 tbsp apple cider vinegar
2 tbsp honey
3/4 tsp salt
1/4 tsp black pepper

Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.

Yield: 4 servings

 

                                               

Every year, the Canadian Cancer Society organizes and runs, Relay For Life, a celebration of survival and a tribute to the lives of loved ones who have been touched by cancer.  Communities all over Canada, and other parts of the world, join together for 12 hours of fun, friendship and fundraising to beat cancer. 

This year, I will be relaying to:

1.  Celebrate the battle.  At the event watch cancer-survivors join together for the Survivor’s Victory Lap, the first dedicatory lap of the race.  Their strength and courage gives hope to us all.

2. Remember.  This day/night marks an occasion to look back on those who lost their lives to the disease.  Luminaries are lit at dusk to pay tribute to their memory, giving inspiration to participants throughout the night.

3. Fight back.  This is my personal reason to relay, because my life has recently been touched by cancer, and I want to help put an end to the disease. 

To find an event in your community, or for more information on how you can get involved with Relay for Life, by volunteering, making a donation or getting your company involved, click here.

This year I am relaying June 20/08, at the Central Toronto location at Forest Hill Memorial Park.  For opportunities to join or donate to my team, please register here and help me Make Cancer History.