NUTRITIONAL PROTOCOL FOR BREAST, PROSTATE AND OTHER CANCERS September 2003
Many dietary supplements such as antioxidants, medicinal mushrooms,
and Fish Oil have been shown to be beneficial for patients with
cancer. These recommendations are for nutritional support only. They are not intended to replace
any medical care. Be responsible – if you are under the care of a physician, please check with your
doctor before starting the protocol. If you are interested in the scientific support for the use of
some of the specific supplements, please visit my website (drshari.net) where you can view my
presentations given at numerous national and international medical conferences. I have put a range
for each supplement since you can often find several of them combined in multi-nutrient formulas by
various companies and dramatically reduce the number of capsules/tablets you may need.
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NUTRITIONAL PROTOCOL FOR AUTOIMMUNE DISEASE August 2003
Many dietary supplements such as antioxidants and fish oil have been shown to be beneficial
for patients with autoimmune disease such as multiple sclerosis, lupus, rheumatoid arthritis,
Crohn’s disease, ulcerative colitis, psoriasis and related disorders. This recommendation is for
nutritional support only. It is not intended to replace any medical care. Be responsible –
if you are under the care of a physician, please check with your doctor before starting the protocol.
If you are interested in the scientific support for the use of specific supplements, please view my PowerPoint presentations. These are presentations given at
numerous national and international medical conferences.
I have put a range for each nutrient since
you can often find several of them combined in multi-nutrient formulas by various companies and
dramatically reduce the number of capsules/tablets you may need.
Vitamin A (Beta Carotene) 50,000-100,000 IU
Vitamin C (Ascorbic Acid (Coated)) 2000-5000 mg
Vitamin D (Cholecalciferol) 400-800 IU
Vitamin E (d-Alpha Tocopheryl Succinate) 400-800 IU
Vitamin K (Phytonadione) 50-100 mcg
Thiamin (Vitamin B1) 25-50 mg
Riboflavin (Vitamin B2) 25-50 mg
Niacin (Vitamin B3 from Niacin & Niacinamide) 25-50 mg
Vitamin B6 (Pyridoxine HCl) 50-100 mg
Folic Acid 400-800 mcg
Vitamin B12 (Cyanocobalamin) 100-250 mcg
Biotin 50-100 mcg
Pantothenic Acid (Vitamin B5 from Calcium Pantothenate) 50-100 mg
Calcium (Carbonate, Citrate) 400-1000 mg
Iodine (Potassium Iodide) 50-150 mcg
Magnesium (Oxide, Citrate, Malate) 200-500 mg
Zinc (Monomethionine) 22.5-30 mg
Selenium (Selenomethionine) 100-250 mcg
Copper (Sebacate) .05-2 mg
Manganese (Amino Acid Chelate) 5-15 mg
Chromium (Polynicotinate (GTF)) 100-200 mcg
Molybdenum (Amino Acid Chelate) 100-300 mcg
Chloride 100-180 mg
Potassium (Chloride, Succinate) 100-300 mg
Boron (Amino Acid Chelate) 1-3 mg
Silicon (Dioxide) 10-25 mg
Vanadium (Vanadyl Sulfate) 100-300 mcg
Choline (Choline Bitartrate) 10-25 mg
CoEnzyme Q10 100-200 mg
Hesperidin Bioflavonoids 50-100 mg
Ginkgo Biloba Extract (24% Ginkgoflavonglycosides) 120-180 mg
Glutamine 500-750 mg
Inositol 10-25 mg
NAC (N-Acetyl Cysteine) 600-1500 mg
PABA (Para-Aminobenzoic Acid) 10-25 mg
Quercetin 1000-1500 mg
Fish Oil Supplements 1500-4000 mg (4-6
Capsules/day)
Dietary Considerations:
1. Low-fat: Reduce total fat intake to 10-20%.
2. Gluten-free: avoid wheat, rye, oats and barley.
3. Avoid dairy: milk, cheese, yogurt, butter, etc.
4. Read labels: for hidden sources of gluten and dairy.
GLUTEN-FREE (OR CAVEMAN) DIET
Hunter-gatherers did not eat bread, bagels and pasta, nor do they today. Although these foods naturally contain gluten, we have genetically engineered certain grains to have far higher levels of this protein to impart better baking characteristics. Why do NYC bagels taste the best? Because in NYC we have the highest gluten flour available. We have increased the gluten content of wheat flour by as much as 90%.
GLUTEN IS IN: WHEAT, RYE, OATS AND BARLEY
These foods must be avoided. Also, avoid hidden sources such as bread crumbs, soups (flour is often added as a thickening agent) and even soy sauce may contain some wheat. Avoid products sweetened with barley malt.
THE BEST FOODS TO CHOOSE ARE: All starchy vegetables including: potatoes, yams, beans, lentils, squash, peas carrots, corn, rice, any other starchy vegetable. Protein, vegetables and salad do not contain any gluten.
Certain grains are permissible and include: quinoa, buckwheat, millet and corn meal. Spelt is what wheat once was and contains trace amounts of gluten – so use sparingly. Teff and Amaranth may also be tolerated.
BREAD SUBSTITUTES: potato bread, rice bread, any gluten-free bread, 100% corn tortillas. Visit www.glutino.com and other websites that cater to gluten-free diets.
PASTA SUBSTITUTES: Ener-G makes a whole line of gluten free bread, pancake and waffle mixes. Also, 100% or soba (buckwheat noodles), 100% rice or corn pasta. Make sure that wheat, rye, oats and barley are not mixed in these products.
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