Tamoxifen, Seaweed, and New Research….

The Tamoxifen Question: Let’s Revisit It! Part I
October 31, 2017
STAND UP For Your Health!
November 9, 2017



As mentioned in last week’s blog post www.evictingcancer.com/the-tamoxifen-question-lets-revisit-it-part-i/many women (and some men) really agonize over the decision to take (or continue taking) tamoxifen due to the side effects which not only can interfere with quality of life but can be downright dangerous to your health – including causing cancer.

I shared some key non-pharmaceutical strategies for decreasing estrogen exposure and uptake. And I promised to share with you in part II, the results of a study that demonstrated how one of Mother Nature’s edible offerings outperformed tamoxin.

This study, Comparison of tamoxifen with edible seaweed (Eucheuma cottonii L) extract in suppressing breast tumor *was published in Nutrition and Cancer.

In the study, there were 3 groups of rats: one was a control group that received nothing, one group received tamoxifen and the 3rd group received an extract of the red seaweed. Within four weeks, researchers found that rats in the red seaweed group experienced an astonishing 97% decrease in tumor size compared to the 71% decrease in the tamoxifen group. But it gets better than that. While tamoxifen exhibited undesirable side effects (visible lesions on their user’s liver and kidneys), the seaweed group exhibited a 78% increase in the activity of two key antioxidants, superoxide dismutase and glutathione.

These results expand upon an already existing body of findings regarding seaweed’s ability to inhibit cancer growth. There are probably several things that make seaweed a powerful cancer-fighter including seaweed’s high iodine, vitamin and mineral content. It also contains a polyscaccharide, Fucoidan, that prompts an enzyme that helps to trigger apoptosis – or “cell suicide” in the cancer cells. Alginic acid is another natural compound occurring in seaweed seems to exhibit anti-cancer effects.

Adding seaweed to your diet

The best types of seaweed to consume to support breast cancer healing and prevention are brown and red seaweeds. These include wakame, guso, kombu, hijiki, sargassum, dulse and Irish moss, most of which can be found in a health-oriented and/or Japanese grocery store. The most common ways to eat these foods is to add them to soups or stews, create or buy seaweed salad, or toast them and add to salads or make yummy vegetables rolls with them.  Make sure you get organic seaweed to lessen the chance of contamination. Be careful not to constantly eat large portions without having someone monitor your iodine levels.  Most of us are iodine deficient so the seaweed is helpful. But very large amounts might elevate it more than desired.

Here’s to taking your power back from cancer!

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