1. Preventing Cancer Recurrence with Ayurveda
Ann Wagoner, Ayurvedic Practitioner
June 28, 2015
10-11 am
School of Nursing
University of Portland

2. Caduceus – Symbol of Medicine
Ayurveda and Yoga are over 5,000 years old; grandmother of world medicine
Ayur = Life and Veda= Knowledge
Hippocrates – Greek, father of Western Medicine – do no harm
Common Sense: Marcus Miller, ND, rootsprayerreligion
sciencepillsroots

3. Eight branches of Ayurveda
Internal Medicine
Pediatrics & OBGYN
Surgery
Eye, Ear, Nose, Teeth (Throat)
Anti-Aging and Rejuvenation
Toxicology
Fertility
Psychiatry

4. Universal Truths Definition of Health Established in Self (mind)
Balanced tissues & digestion(body)
Senses full of bliss (spirit)
4 pillars to establish life’s duty:
Health community
Financial health
Physical health
Spiritual health

5. Dosha = Constitution Dosha of Person Dosha of a Cancer
Vata = Fall/Winter
Pitta = Summer
Kapha = Spring
Dosha of Person
Dosha of a Cancer
Vata = bone, dry hard
Pitta = endocrine, blood
Kapha = reproductive tissue

6. Foods for Each Dosha Vata Pitta Kapha
Sweet and sour fruits: Avocado, Cherries, Figs, Grapes, Kiwi, Lemons, limes, mangoes, papaya
Sweet fruits: Peaches, Cherries, Apricots, Berries, Coconut, Pineapple, Plums, Melons, Figs
Astringent Fruit: Persimmons, Pomegranates, Prunes, Raisins, Cranberries
Cooked fresh food, soups and drinks, avoid cold salads and dry or light foods
Bland foods, bitter foods, avoid hot spices, hot drinks, alcohol, coffee and black tea
Baked foods, non-fat soups; avoid cold foods like ice cream, cheese an yogurt
Warm drinks, whole grains
All beans, esp. mung beans, rice
Barley, oats, corn millet
Ginger, cumin, coriander, hing, turmeric, cardamom, Braggs Aminos, rock sat, cinnamon
Fresh basil, cilantro, mint, dill, fennel, cumin, coriander, saffron, turmeric
Cloves, cinnamon, almond extract, cayenne, coriander, cumin, fenugreek, ginger
Cooked beets, asparagus, carrots, green beans, leeks, olives, parsnip, pumpkin, squash
Green vegetables and leafy greens, cauliflower, peas, carrots, cucumber, zucchini
Arugula, beet greens, brussel sprouts, cabbage, celery, corn, radish, onion, mustard greens
Sit quietly before eating
Eat in a peaceful surrounding
Walk 100 paces after each meal

7. Tastes to Prefer to Prevent Kapha Cancer Recurrence
Pungent (fresh Ginger root)
Bitter (Arugula)
Astringent (Hibiscus Tea)

8. Ayurvedic Lifestyle Tips
Daily Lifestyle Habits (Dinacharya) – hydration, morning BM, yoga, exercise, self oil massage, cleansing, dressing for the season (color therapy), breathing exercises, meditation, chanting (om), sound therapy, appropriate work or study, three meals a day, massage, relaxing music, relaxing reading, surrounding oneself community, essential oils
Rejuvenative herbs and foods (Rasayana)
Seasonal diet and habit shifts (Ritucharya – Sept. 21 & March 21)
Major cleansing episodes (Panchakarma)

9. Top Anti-cancer Ayurvedic spices
Culinary Spice
Daily Quantity
Most Quantity
Middle
Least
Turmeric
2 to 1 t K P V
Ginger
2 to 1 tsp
Roasted Garlic
10-8 cloves
Black Pepper
¼ to 1/8 tsp
Clove
2 to 1 buds
Basil (Tulsi)
1 to ½ t dry
Saffron
5 to 3 threads
Coriander
Cumin
½ to ¼
Fennel
4 to 1 t
Licorice

10. Top Ayurvedic Anti-Cancer Herbs
Chitraka – Plumbago zeylanicum
Vacha - Acorus calamus
Nees - asteracantha longifolia
Manjishta – Rubia cordifolia
Sadabahar (Periwinkle) - Vinca rosea
Bhallataka- Semecarpus anacardium
Arka – Caltropis procera
Neem - Azadirachta indica
Kanchanar Guggulu – contains kanchanar twak, triphala, trikatu, varuna, ela, tamalpatra, twak, suddha guggulu
Kumari – Aloe vera
Shatavari - Asparagus racemosus
Bramhi - Bacopa monnieri
Triphala: Amalaki, Bhibitaki, Haritaki
Kutki - Picrorhiza kurroa
Guduchi - Tinospora cordifolia
Ashwaganda - Withania somnifera
Frankincense - Boswellia serrata