How colonic therapy promotes health

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For many people today, keeping in shape is a key concern but poor diet, stress, smoking and drinking can all take their toll – not least on a part of the body that is widely recognised as being vital to maintaining good health. That organ is the bowel.

For all too many of us, it’s a case of out of sight out of mind. Add to that the embarrassment many feel when discussing this particular body part and you begin to understand why it can go wrong. In fact, it ‘goes wrong’ for quite a lot of us. For most that probably means a little discomfort, constipation, or irritable bowel syndrome. For approximately 35,000 people each year the effects can be rather more serious, in the form of bowel cancer.

So, what can we do to encourage bowel health? Good diet and plenty of fibre are generally regarded as important in ‘keeping things moving’. Avoiding the accumulation of waste matter in the bowel is helpful and this, in turn, can contribute to wellbeing – and, indeed, just feeling good.

An increasingly popular therapy is colonic hydrotherapy. This involves circulating purified warm water at very low pressure through the colon. The process stimulates the colon to expel faecal matter and tones the colon.

Whilst the therapy has helped many people, it should be stated at once that it is not a treatment for more serious bowel conditions, neither is there specific evidence to suggest it can directly prevent them.

However, colonic hydrotherapy is thought to encourage general bowel health. The main reasons why people choose colon hydrotherapy are to address problems such as constipation and irritable bowel syndrome, or to assist in detoxing the body. Others are looking for help with conditions, like skin problems, which can sometimes benefit from the cleansing effect of hydrotherapy.

Explains Roger Groos, Chairman of the Association and Register of Colon Hydrotherapists, which sets professional standards and accredits teaching colleges: “It is important to put the treatment in its proper context. It is best thought of as a complement to other actions which may be taken to encourage efficient bowel function. Indeed many of our members offer dietary advice alongside treatments. Hydrotherapy has been in use in the UK for well over 30 years. The best testimony to its effects is, perhaps, that each year thousands of people from many walks of life choose hydrotherapy and find they feel better as a result.”

Colonic hydrotherapy should always be carried out by appropriately trained specialists. Only previously qualified therapists, medical doctors and nurses who have good knowledge of the body and how it works are accepted as ARCH members. The organisation is, in turn, a member of the General Naturopathic Council and participates in the regulation of therapy under government guidelines. Details of members can be found on the organisation’s website at www.colonic-association.orgor by phoning the UK information line on 08702 416567.

Exercise reduces colon cancer risk

ORLANDO: Regular exercise cuts the risk of people re-developing colon cancer, researchers told a Tuesday meeting of the American Society of Clinical Oncology.

The Dana-Farber Cancer Institute study found a 40 percent to 50 percent reduction in the recurrence of stage III colon cancer for people who exercised regularly after undergoing chemotherapy and surgery.

Regular exercise was defined as walking briskly for one hour six days a week — or playing tennis or jogging several times a week.

“There is a growing body of evidence that there are things you can do in addition to chemotherapy for colon cancer survivors to reduce the likelihood that the disease will recur,” lead researcher Jeffrey Meyerhardt said.

A separate Dana-Farber study involving the same group found regular use of aspirin reduces the risk of re-developing colon cancer about as much as exercise.

Processed meats linked to colon cancer

Honolulu: Heavy consumption of hot dogs, sausages and luncheon meats, along with other forms of processed meat, was associated with the greatest risk of pancreatic cancer in a large multiethnic study reported today at the 96th Annual Meeting of the American Association for Cancer Research.

“The results suggest that carcinogenic substances related to meat preparation, rather than their inherent fat or cholesterol content, might be responsible for the association,” said Ute Nöthlings, DrPH, MSE, the study’s lead investigator from the Cancer Research Center at the University of Hawaii in Honolulu.

Meat consumption has been linked to pancreatic cancer in several case-control studies in the past, but the results have been inconsistent and data from prospective studies has been lacking.

For this study, researchers from the Cancer Research Center and USC examined the relationship of diet to pancreatic cancer among 190,545 men and women of African-American, Japanese-American, Caucasian, Latino and Native Hawaiian origin who were part of the Multiethnic Cohort Study in Hawaii and Los Angeles. An average follow-up of seven years yielded 482 incident cases of pancreatic cancer.

The researchers found that the heavy consumption of processed meats resulted in the highest risk for pancreatic cancer, after adjusting for age, smoking status, history of diabetes, familial history of pancreatic cancer and ethnicity. Those who consumed the greatest amount of processed meats had a 67 percent increase in risk over those participants with the lowest intake of this food category. A diet rich in pork and red meat also increased pancreatic cancer risk by about 50 percent, compared to their counterparts who ate less meat.

Consumption of poultry, fish, dairy products and eggs showed no link to pancreatic cancer risk, nor did overall intake of total fat, saturated fat, or cholesterol.

“An analysis of fat and saturated fat intakes showed a significant increase in risk for fats from meat, but not from dairy products, indicating that fat and saturated fat are not likely to contribute to the underlying carcinogenic mechanism,” said Nöthlings.

In particular, the scientists suggest that chemical reactions that occur during the preparation of processed meats might be responsible for the association. Such reactions can yield carcinogens including heterocyclic amines or polycyclic aromatic hydrocarbons.

“Our study is the largest of its kind to demonstrate a link between high consumption of processed meats over long periods of time and pancreatic cancer,” said Nöthlings. “The sample size allowed us to obtain statistically significant risk-estimates that support this hypothesis.”