Medical science continues to investigate the numerous complex processes involved in their endeavours to finding a cure for fatal mesothelioma cancer, and which may help shed further light into improving current asbestosis treatments.

Life expectancy rates have been known to improve as a result of a carefully controlled combination of surgery, radiotherapy, and post-procedure palliative treatments.

While better outcomes are always likely to occur if asbestosis symptoms are recognised early enough, there’s increasing evidence to show that a managed diet and nutrition plan can provide a better quality of life and help extend the survival rate of patients with mesothelioma and other types of cancer.

In recent years, the practice of juicing, which concentrates a high proportion of proteins into a glass by placing a particular combination of fruits or vegetables into a juicing machine has become very popular as a health drink. It has also been observed as a significant help to many different types of cancer sufferers, including mesothelioma.

One well known exponent is Australian author, Paul Kraus, born in 1944, who was exposed to asbestos while in his twenties when working near a factory where asbestos sheets were being used and who was diagnosed with malignant mesothelioma in 1997. The gestation period from an initial exposure and breathing in of asbestos fibres to the emergence of mesothelioma symptoms can be between 15 to 50 or more years.

By the time a diagnosis is confirmed, often the disease would have spread to an advanced stage. By creating a highly specific treatment plan with his doctors, which focused on a radical lifestyle change based on strict diet and nutrition including juicing, the original prognosis of just a few months life expectancy has extended beyond 15 years!

It’s important to seek advice with a doctor before embarking on an eating plan based on juicing. While juicing provides a concentration of essential and unique vitamins and nutrients from a much wider range than is possible by other methods of food preparation, the calorific density value is less and should not be relied upon as the only source of vitamins.

In addition, there is an accompanying loss of fibre, essential for the digestion process when a fruit or vegetable is in the juicing machine. Vital cancer protective carotenoids and flavonoids contained in the residual fibre pulp from the skin and the outermost part of the fruit should always be put back into the juice.