My sweetie (my wife June) had breast cancer a few years ago and we opted 1) to have a lymph-ectomy (mistake) and later 2) radiation (good decision). Regardless of whether it was a mistake we did it and result is that she has to be very careful about not injuring her right arm. Last summer and fall she burned herself on our oven three times, one of them very seriously.

She happened to go on an outing with several girl friends right after bad burn and in talking it over with them they decided to put therapeutic-grade lavender essential oil on burn. She could feel it healing immediately and in spite of this being a large burn (2” x 6”) it healed with only a very small scar, about size of a half-quarter (like a half-moon shape).

Non-therapeutic-grade lavender helped two previous burns as well. We have been using essential oils for several years, for rubs, for aromatherapy*, disinfecting and healing small cuts and abrasions, etc. But this was first time we had learned of its healing properties for burns. And was girls used was a much better grade of lavender than we had at home. We have since replaced all our oils with Young Living essential oils and find that they are much more powerful and a far superior grade.

It’s also interesting to note very modern history of aromatherapy* as documented below.

My wife has had 10 tumors removed from her breasts. The first two and last two (1 each breast each occurrence) were benign. The six in between (four in right breast, two in left breast) were malignant. Although diagnosis of breast cancer is a devastating experience, most women face up to and cope well with it. In fact, studies show that many respond with renewed vigour and enjoyment of life and stronger interpersonal ties. But there is an inevitable period of adjustment, usually improved by knowing as much as possible about disease.

My wife was been “free of cancer” for well over 5 years, but at her last mammogram checkup they discovered a growth they could not otherwise account for and want to do another byopsy-type lump removal. This inevitably raises heady and frightening spectre of “cancer” once again. As I write, this “ectomy” is still in our future, so results and reactions are also “still in our future. We’ve been there, several times, but that won’t make a diagnosis of malignancy any easier, any less emotionally traumatic, even though “period of adjustment” is eased somewhat.

So after 8-9 years cancer free she was diagnosed in January, 2005 with another lump and it was removed in early April, 2005. Yes, it was malignant, but, in doctor’s words, it was a ‘friendly” tumor. Our “period of adjustment” has been much easier this time around.

Cancer is second leading cause of death in North America (after heart and other cardiovascular diseases) with lung cancer heading list, followed by bowel, breast, prostate, pancreas and other malignancies. Cancer prevention is therefore a top for health authorities. Of known cancer causes, smoking tobacco accounts for about a third of cases and diet is blamed for another 30-70 per cent, although relationship between food and cancer is hazier than for tobacco, and there are no pat answers.

In general, cancer risks can be diminished by avoiding tobacco use, protecting skin from ultraviolet rays, limiting alcohol intake and - according to latest evidence - by eating enough fruit and vegetables. Recent results from many studies link low intakes of fresh fruit and vegetables to high cancer rates. Some researchers claim that inadequate intakes of fruit and vegetables double risks of cancer at many sites - as well as markedly increasing risks of heart disease and cataracts. Since only about 10 per cent of North Americans eat recommended amount of fruit and vegetables, there's ample room for improvement in fighting cancer. (Very recent studies suggest that anti-inflammatories, such as ASA/Aspirin and other nonsteroidals may help to prevent some cancers.)

Diet-cancer links are complex to unravel

As foods are complex mixtures and people make wide and varied choices, it is hard to prove definite relationships between food and cancer. Much of what is known about dietary causes of cancer comes from epidemiological studies (that examine distribution and risks for disease). Epidemiological comparisons of cancer rates in different countries and how they change offer clues. When people migrate to a new country and mimic its lifestyle, they soon acquire same cancer rates as those in adopted country. For example, if Japanese people (who have low rates of breast and colon cancer but high rate so stomach cancer) move to U.S., they acquire typical American cancer rates - high colon and breast cancer rates, low risks of stomach cancer.

Studies reveal a picture of diet-cancer link in which some dietary constituents may promote certain cancers - such as fat (mainly from meat), excess energy (calorie) intake and heavy alcohol consumption - while other components, especially antioxidants in fruit and vegetables, may help to prevent cancer. Other dietary constituents that may protect against certain cancers include fatty acids in fish (the N-3 or omega-3 fatty acids) and folic acid (a B vitamin). Large studies now underway should tell us in a few years which dietary components promote or combat tumour formation.