Acoustic neuroma is a noncancerous tumour that grows on the nerve which travels from the ear to the brain. Hearing loss, tinnitus and vertigo can be symptoms.
Treatment options for acoustic neuromas include monitoring (active surveillance), surgical removal and radiation therapy (stereotactic radiosurgery). The most appropriate treatment depends on tumour size, growth rate and symptoms.
Radiation treatment
After radiation treatment it is important to help the body recover by consuming foods that can assist with removal of toxins.
Algae such as spirulina and chlorella can detoxify the body of radiation, uranium, lead and copper due to the rich content of chlorophyll. Other foods rich in chlorophyll include:
- Green leafy herbs
- Hemp seeds
- Parsley
- Seaweed
- Wheatgrass
Seaweed, also called sea vegetables, is not only an excellent source of nutrients, but rich in minerals such as sodium alginate and iodine. These elements that are very effective at protecting the body from radiation and removing it. Kelp is a well-known seaweed, but other popular ones are called arame, nori, wakame and kombu. Kelp contains alginic acid which can help protect the body against the effects of radiation.
Pectin and radiation
Pectin is a structural polysaccharide found in the cell walls of plants and fruits and has the ability to bind radioactive residues and remove them from the body. Pectin acts as a natural chelating agent, which is a compound that has an affinity for other molecules. Chelating agents bind to other compounds, dragging them out of tissues or the bloodstream, so they can be removed from the body in urine or faeces. Pectin is high in the skin of fruits especially apples, apricots, citrus fruits, gooseberries, guavas and plums
Foods high in alpha lipoic acid in combination with vitamin E rich foods are an effective treatment for radiation poisoning. But foods rich in vitamin C must be also consumed at the same time.
Natural sources of alpha-lipoic acid
- Brewer’s yeast
- Broccoli
- Brussel sprouts
- Flaxseeds
- Organ meats
- Peas
- Rice bran
- Spinach
- Swiss chard
- Tomatoes
- Watercress
Highest sources of vitamin C in milligrams per 100 grams
- Acerola cherries 1677.6 mg
- Camu camu berries 532 mg
- Rosehips 426 mg
- Green chillies 242.5 mg
- Guavas 228.3 mg
- Yellow bell peppers 183.5 mg
- Black currants 181 mg
- Thyme 160.01 mg
- Red chillies 143.7 mg
- Drumstick pods 141 mg
- Kale 120 mg
- Jalapeno peppers 118.6 mg
- Kiwi fruit 105.4 mg
- Sun dried tomatoes 102 mg
- Broccoli 89 mg
- Brussel sprouts 85 mg
- Cloves, saffron 81 mg
- Chilli pepper 76 mg
- Mustard greens 70 mg
- Cress 69 mg
- Persimmons fruit 66 mg
- Swede 62 mg
- Basil 61 mg
- Papaya 60 mg
- Rosemary 61 mg
- Pomelo fruit 61 mg
- Strawberries 58 mg
- Chives 58 mg
- Oranges 53.2 mg
- Lemons 53 mg
- Pineapple 48 mg
- Cauliflower 48 mg
- Kumquats 43.9 mg
- Watercress 43 mg
- Wasabi root 41.9 mg
- Kidney bean sprouts 38.7 mg
- Melon 36.7 mg
- Elderberries 36 mg
- Breadfruit 29 mg
- Coriander 27 mg
Highest sources of vitamin E in milligrams per 100 grams
- Wheat germ 149.4 mg
- Hemp seeds 55 mg
- Hazelnut oil 47 mg
- Almond oil 39 mg
- Sunflower seeds 38.3 mg
- Chilli powder 38.1 mg
- Paprika 38 mg
- Rice bran oil 32 mg
- Grape seed oil 29 mg
- Almonds 26.2 mg
- Oregano 18.3 mg
- Hazelnuts 17 mg
- Flaxseed oil 17 mg
- Peanut oil 16 mg
- Hazelnuts 15.3 mg
- Corn oil 15 mg
- Olive oil 14 mg
- Soya bean oil 12 mg
- Pine nuts 9.3 mg
- Cloves (ground) 9 mg
- Peanuts 8 mg
- Celery flakes (dried) 6 mg
- Spirulina 5 mg
- Dried apricots 4.3 mg
- Bell peppers (red), eel, olives and salmon 4 mg
- Jalapeno peppers 3.6 mg
- Anchovies 3.3 mg
- Broccoli, chicken, chilli peppers (sun-dried), cod, crayfish, dandelion greens, egg yolk, duck, goose, pecan nuts, spinach, tomatoes (tinned or pureed) turkey and turnip greens 3 mg
- Avocado, beef, bilberries, blue berries, butter, chicory greens, cinnamon (ground), crab, halibut, herring (pickled), mackerel, marjoram, mustard greens, pistachio nuts, poppy seeds, sardines, sesame seeds, Swiss chard, trout, tuna, turnips and walnuts 2 mg
- Fish roe 1.9 mg
- Asparagus, kiwi fruit and parsnips 1.5 mg
- Black berries 1.2 mg
- Chlorella 1.1 mg
Iodine and radiation
If there is a lack of natural iodine in the diet, radioactive iodine-131 will be absorbed and accumulate in the thyroid gland. Radioactive iodine injures the thyroid, causing mutations, swelling and cancer. Consuming natural plant-based iodine helps offset the side effects of radiation exposure.
Highest sources of iodine in micrograms per serving listed in brackets
- Chlorella, dulse, spirulina algae and kelp (1 tablespoon or 5 g) 750 µg
- Himalayan crystal salt (half a gram) 450 µg
- Cranberries (4 oz or 114 g) 400 µg
- Lobster (3.53 oz or 100 g) 100 µg
- Cod (3 oz or 85 g) 99 µg
- Plain yoghurt (8 oz or 227 g) 75 µg
- Seafood, clams etc (3.53 oz or 100 g) 66 µg
- Potato (one medium size) 60 µg
- Milk (8oz or 227 g) 59 µg
- Shrimp (3 oz or 85 g) 35 µg
- Navy beans (4 oz or 114 g) 32 µg
- Turkey (3 oz or 85 g) 34 µg
- Anchovies (100 g) 30 µg
- One medium sized egg 24 µg
- Cheddar cheese (1 oz or 28 g) 23 µg
- Tinned tuna (3 oz or 85 g) 17 µg
- Gouda cheese (1.42 oz or 40 g) 14 µg
- Prunes (five) 13 µg
- Strawberries (8 oz or 227 g) 13 µg
- Butter beans (4 oz or 114 g) 8 µg
- Lean beef (3 oz or 85 g) 8 µg
- Apple juice (8oz or 227 g) 7 µg
- Peas (4 oz or 114 g) 3 µg
- Green beans (4 oz or 114 g) 3 µg
- Banana (one medium) 3 µg
NOTE: One µg is one microgram.
Miso soup and radiation
Japanese miso soup contains many ingredients that combat the effects of radiation, such as whole rice, barley, soybeans, sea salt (pure unrefined), seaweed, onions and kojikin fungus. A 1990 Hiroshima University study concluded that people who eat miso soup regularly may be up to five times more resistant to radiation poisoning than people who do not.
Consuming dried plums can protect from radiation-induced bone loss.
Sulphur and radiation
Sulphur-rich foods can help to eliminate dangerous toxins, radiation and heavy metals from the body.
Highest sources of sulphur in milligrams per 100 grams
- Scallops 520 mg
- Lobster 510 mg
- Crab 470 mg
- Prawns 370 mg
- Mussels 350 mg
- Haddock 290 mg
- Brazil nuts 290 mg
- Peanuts 260 mg
- Cod 250 mg
- Oysters 250 mg
- Chicken livers 250 mg
- Cheese (parmesan) 250 mg
- Caviar (fish roe) 240 mg
- Peaches (dried) 240 mg
- Cheese (cheddar or stilton) 230 mg
- Salmon 220 mg
- Beef 220 mg
- Eggs 200 mg
WARNING: No artemisinin, derived from wormwood, should be taken within 30 days of radiation therapy because of possible free iron leaks to the surrounding tissues after radiation therapy. Vitamin C, vitamin A, vitamin E, beta-carotene, lycopene and lutein supplements should also be avoided.
Related subjects
- Ear disorders
- Tinnitus
See also
- A to Z of nutrients
- A to Z of natural foods and remedies
- A-Z of hazards to health