One of the most predominant uses of drinking fresh juice is to support the cancer patient, including those undergoing chemotherapy or radiation therapy. Cancer patients are often subjected to a tremendous increase in their free-radical load as a side effect of their medical treatment, and they require the nutritional support and protection that fresh fruit and vegetable juices offer their immune systems.
The immune system is composed of the lymphatic vessels and organs (thymus, spleen, tonsils, and lymph nodes), white blood cells (lymphocytes, neutrophils, basophils, eosinophils, monocytes), specialized cells residing in various tissue (macrophages, mast cells), and specialized serum factors. The immune system’s prime function is protecting the body against infection and cancer.
The thymus is composed of two soft pinkish gray lobes lying in a biblike fashion just below the thyroid gland and above the heart. The thymus gland shows maximum development immediately after birth and undergoes shrinkage, or involution, throughout the aging process. The reason for this involution is that the thymus gland is extremely susceptible to free-radical and oxidative damage caused by stress, drugs, radiation, infection, and chronic illness; when the thymus gland becomes damaged, its ability to function is severely compromised.
The thymus controls many immune system functions, including the production of T lymphocytes, a type of white blood cell responsible for cell-mediated immunity, or immune mechanisms not controlled or mediated by antibodies. Cell-mediated immunity is extremely important in the resistance to infection by moldlike bacteria, yeast (including Candida albicans), fungi, parasites, and viruses (including herpes simplex and Epstein-Barr) and is also critical in protecting against the development of cancer and allergies.
In addition to immuno-function, the thymus gland releases several hormones—such as thymosin, thymopoeitin, and serum thymic factor—which regulate many immune functions. Low levels of these hormones in the blood are associated with depressed immunity and an increased susceptibility to infection. Typically, thymic hormone levels are very low in the elderly, those prone to infection, cancer patients, and individuals exposed to undue stress.
Ensuring optimal thymus gland activity, thymic hormone levels, and cell-mediated immunity depends on prevention of thymic shrinkage, use of nutrients that act as cofactors for the thymic hormones, and stimulation of thymus gland activity. Fresh juices can be helpful in achieving all three of these goals, although a comprehensive approach involving herbs, nutritional supplements, special nutritional factors, and other supportive therapies is recommended in more severe cases. For more information, consult The Encyclopedia of Natural Medicine.
The immune system can be adversely affected by a number of factors, including stress, nutritional deficiencies, sugar, obesity, fats in the blood, and alcohol. Each of these is discussed in turn.
Stress causes increases in adrenal gland hormones such as adrenaline and cortisol, which inhibit white blood cells and cause the thymus gland to shrink, leading to a significant suppression of immune function. The level of immune suppression is usually proportional to the level of stress.
Stress results in stimulation of the sympathetic nervous system, which is responsible for the fight-or-flight response. The immune system functions better under parasympathetic nervous system tone—the portion of our autonomic nervous system that assumes control over bodily functions during periods of rest, relaxation, visualization, meditation, and sleep. During the deepest levels of sleep, potent immune-enhancing compounds are released and many immune functions are greatly increased. The value of good-quality sleep, exercise, and relaxation techniques for counteracting the effects of stress and enhancing the immune system cannot be overemphasized.
Stress, personality, attitude, and emotion are causative factors in many diseases and vary among individuals; the variations in response to stress help account for the wide range in severity of stress-induced illnesses.
Perhaps the most important factor in maintaining or attaining a healthy immune system is a consistent positive mental attitude, which usually happens by degrees, subtle changes accumulating one by one. The first step is to take personal responsibility for your own mental state, your life, your current situation, your immune system, and your health. The next step is to take action to make the changes you desire in your life. Last, you need to condition your attitude to be optimistic, positive, and adaptable. Pay attention to your self-talk, the constant internal dialogue that we all have.
Although historically research relating nutritional status to immune function has concerned itself with severe malnutrition states, attention is now shifting toward marginal deficiencies of single or multiple nutrients and the effects of nutrition excess (e.g., being overweight or obese). There is ample evidence to support the conclusion that any single nutrient deficiency can profoundly impair the immune system.
Nutrient deficiency is not limited to third-world countries. Comprehensive studies sponsored by the U.S. government have revealed that marginal nutrient deficiencies exist in a substantial portion of the American population (approximately 50 percent) and that for some selected nutrients in certain age groups more than 80 percent of the group consumed less than the recommended dietary intake level. While it is theoretically possible that healthy individuals can get all the nutrition they need from foods, the fact is that most do not even come close to meeting all their nutritional needs through diet alone.1 The significance of these findings to the immune system is substantial, as virtually any nutrient deficiency will result in an impaired immune system, putting an individual at risk for cancer and infections.
One study showed that the ingestion of 100 g (roughly 3½ ounces) portions of carbohydrate as glucose, fructose, sucrose, honey, and pasteurized orange juice all significantly reduced the ability of a type of white blood cells (neutrophils) to engulf and destroy bacteria.2 In contrast, the ingestion of 100 g starch had no effect. These effects started in less than 30 minutes after ingestion and lasted for over 5 hours. Typically there was at least a 50 percent reduction in neutrophil activity 2 hours after ingestion. Since neutrophils constitute 60 to 70 percent of the total circulating white blood cells, impairment of their activity leads to depressed immunity.
In addition, ingestion of 75 g glucose has also been shown to depress lymphocyte activity.3 Other aspects of immune function are also undoubtedly affected by sugar consumption. It has been suggested that the ill effects of high glucose levels are a result of competition between blood glucose and vitamin C for membrane transport sites into the white blood cells.4 This is based on evidence that vitamin C and glucose appear to have opposite effects on immune function and the fact that both require insulin for membrane transport into many tissues.
Considering that the average American consumes 150 g sucrose and other refined simple sugars each day, the inescapable conclusion is that most Americans likely possess chronically depressed immune systems. It is clear, particularly during an infection or chronic illness like cancer or AIDS, that the consumption of refined sugars is deleterious to immune status.
Obesity is associated with such conditions as atherosclerosis, hypertension, diabetes mellitus, and joint disorders. It is also associated with compromised immune status, as evidenced by the decreased bacteria-killing activity of neutrophils and increased morbidity and mortality from infections.5 Cholesterol and lipid levels are usually elevated in obese individuals, which may explain their impaired immune function (see below).
Increased blood levels of cholesterol, free fatty acids, triglycerides, and bile acids inhibit various immune functions, including the ability of lymphocytes to proliferate and produce antibodies and the ability of neutrophils to migrate to areas of infections and engulf and destroy infectious organisms.6 Optimal immune function therefore depends on control of these serum components.
Alcohol increases the susceptibility to experimental infections in animals, and alcoholics are known to be more susceptible to pneumonia and other infections. Studies of white blood cells show a profound depression after alcohol ingestion. Obviously, alcohol ingestion should be eliminated entirely in the severely ill and anyone seeking a strong immune system.
Optimal immune function requires the active pursuit of good health, through a positive mental attitude, a healthful diet, and exercise. A healthful diet is one that (1) is rich in whole, natural foods, such as fruits, vegetables, grains, beans, seeds, and nuts; (2) is low in fats and refined sugars; and (3) contains adequate, but not excessive, amounts of protein. On top of this, an individual should consume 12 to 24 ounces of fresh fruit and vegetable juice a day, drink five or six 8-ounce glasses of water a day, take a good basic multivitamin-mineral supplement, engage in at least 30 minutes of aerobic exercise and 5 to 10 minutes of passive stretching daily, perform daily deep breathing and relaxation exercises (such as meditation or prayer), take time each day to play and enjoy family and friends, and still get at least 6 to 8 hours of sleep daily.
There is perhaps no greater need for the benefits of fresh fruit and vegetable juice than in cancer. In many cases the body must deal not just with the stress of cancer but also with the side effects of medical treatment. Specifically, chemotherapy and radiation expose healthy cells, as well as cancer cells, to free-radical damage. The result is a great stress to antioxidant mechanisms and depletion of valuable antioxidant enzymes and nutrients. Cancer patients need higher quantities of antioxidant nutrients.
Juicing not only provides important nutrients that can protect against some of the damaging effects of chemotherapy and radiation, it provides a wide range of phytochemicals as well (see chapter 3) that may exert direct anticancer effects as well as stimulate the immune system.
Furthermore, juicing can help deal with some of the nutritional problems that develop as a result of the cancer or the chemotherapy and radiation. About two-thirds of all people with cancer develop a condition known as cachexia, which is characterized by a loss of appetite, resulting in decreased nutrient intake. This in turn leads to malnutrition, muscle wasting, and impaired immune function. This condition is quite serious, as it greatly reduces the quality of life and contributes greatly to the development of further illness or even the death of the patient. Juicing is used as part of the nutritional support program for the cancer patient at several orthodox cancer treatment centers across the country as well as being featured in many alternative cancer treatments.
Virtually every juice recipe in chapter 7 would have some benefit for the cancer patient. But here are my words of advice: I would rather have the cancer patient enjoy the juice than power one down that is going to cause nausea or leave a bad taste in his mouth. Some of the juices are more powerful than others, and it would be counterproductive for the cancer patient to consume what his body might not tolerate.
The most popular juice prepared by cancer patients, for good reason, is carrot juice. It’s a nutritional powerhouse, and its flavor/sweetness is both great on its own and blends well with other vegetables. Juicing four carrots along with one apple can mask many of the stronger vegetables, especially some of the more powerful anticancer agents like turmeric root and cabbage-family vegetables.
Another good juice base for the cancer patient is pineapple juice. Believe it or not, juicing kale, spinach, or other greens with pineapple juice is delicious. And juicing ¼ pineapple along with 1 cup fresh blueberries, raspberries, or strawberries offers the added bonus of the anticancer flavonoids of the berries. Juicing lemons with their peels and making liberal use of cherries and volatile herbs such as fresh peppermint and basil provides powerful anticancer plant terpenes like d-limonene.
Turmeric root contains the incredible anticancer compound curcumin, and ginger is also an important juicing consideration for the cancer patient because of similar compounds. Ginger is also an extremely valuable ally in alleviating the nausea often experienced from chemotherapy and radiation, acting directly on the gastrointestinal system as well as areas in the brain that control nausea. In addition to studies in preventing motion sickness, and nausea and vomiting of pregnancy, several double-blind studies have shown that ginger reduces nausea after surgery and the nausea caused by chemotherapy.7 The dosage used in these studies is equal to roughly ¼-inch slice of an average-size root. A juice recipe that is quite soothing to the stomach and intestinal tract is Tummy Tonic. Homemade ginger ale can also be made with your juice extractor. Stevia can be used to sweeten if needed. Kill the Cold can also be very soothing.
The immune system is responsible for fighting off infection and cancer. The thymus gland is the major gland of the immune system, controlling many aspects of immune function. The health of the thymus gland is largely determined by the status of stress and nutrition. Antioxidant nutrients are critical in protecting the thymus gland from damage as well as enhancing its function. Alcohol, sugar, stress, and high cholesterol levels all inhibit immune function. Fresh fruit and vegetable juices offer nutritional support to the immune system, largely as a result of their high content of antioxidants such as vitamin C, carotenes, and trace minerals. Cancer patients are individuals who would truly benefit from the nutritional support offered by fresh fruit and vegetable juices.