The Simms/Mann - UCLA Center for Integrative Oncology is part of UCLA's Jonsson Comprehensive Cancer Center and UCLA Oncology. To find out more about research opportunities and medical oncology care, please visit these sites.
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Holidays are great for spending time with loved ones, especially when you have been living with a cancer diagnosis and/or treatment. Loving support from family and friends can be another kind of medicine for your psyche and soul. Building memories through travel and shared times is important for most people, but especially when living with cancer. Remember that it is okay to do less in preparation and to participate more in the actual joys of interacting. As Thanksgiving approaches and holiday travel becomes a priority for many people, it is a great opportunity to learn how to take extra steps in

The International Agency for Research on Cancer (IARC), the specialized cancer agency of the World Health Organization (WHO), recently released a report declaring red meat and processed meats to be carcinogenic to humans. The review does not ask people to stop eating these meats but indicates that by reducing consumption of these products, they can reduce their risk of getting colorectal cancer. Because of this report, there has been a lot of interest in the World Health Organization’s classification of meats as carcinogens. Classifications listed in the report include Group 1 carcinogens and Group 2A carcinogens. Group 1 carcinogens indicate that

In a new study in the academic journal Healthcare, FSU Professor of Exercise Science Lynn Panton reveals that weight training can be beneficial to breast cancer survivors. After cancer treatment has ended it is common to have lost some muscle and bone strength from inactivity caused from the impact of treatment. Weight training was shown to help participating patients in the study to be able to take on pastime physical functions that improved their lives; including routine chores, walking up stairs and taking a jacket on and off. Panton’s study participants improved an average of 12 percent after participating in a 6-month

A new study published in the journal Cancer reports that on average, those that have gone through cancer treatments eat a less healthy diet afterwards than the overall population. In a nationwide, telephone based survey of 1,533 cancer survivors and 3,075 individuals who never had cancer matched by age, sex and race and ethnicity, cancer survivors were found to have a poor diet quality regardless of the interval from diagnosis. Lung cancer survivors appeared to have the worst diet and breast cancer survivors the best.  Diet quality was assessed by comparing with the 2010 Healthy Eating Index. Cancer survivors consumed significantly

According to the American Cancer Society, women who stay seated for more than 6 hours a day during their free time have at least a 10% increased risk of getting any cancer than women who sit for 3 hours or less per day. Specific cancers that become more of a risk for women include multiple myeloma (65% greater risk), ovarian cancer (43% greater risk), and invasive breast cancer (10% greater risk). The study also showed that for most men, sitting time didn’t increase cancer risk, except for those that were obese. Some tips to help you move include: Parking farther away from

[caption id="attachment_5657" align="alignright" width="300"] Darcie Denkert Notkin and Shelby Notkin[/caption] In the Spring of 2015, Darcie Denkert Notkin and Shelby Notkin made a generous offer to the Simms/Mann – UCLA Center for Integrative Oncology: they would match, up to $150,000, all donations made by new donors and donations over what individuals had given in the previous fiscal year. This Matching Challenge Grant had a short timeframe – just a little over three months, but it was a challenge that was worth our investment of time, energy, and a little creativity. As we close this fiscal year 2014-2015, we are happy to

Persimmon Diospyros kaki Japanese persimmons are a delicious fruit that ripens from a green tomato shape into an orange or red ripe fruit. They may be eaten raw and are an excellent source of provitamin A and a good source of fiber. These fruit are considered a delicacy in Asia where they probably originated from China and Japan. They form the third most important fruit crop in Japan and are also grown in China, Korea, Hawaii and California. Italy is the main producer in Europe. Source: Food & Nutrition Encyclopedia, 2nd Edition, CRC Press 1994 Nutritional Value: Serving Size: 1 medium, raw 118 calories

I discovered Imagery when I was studying for my doctorate in the 90's. There was a lot of emphasis on mind-body work in my program, and I was introduced to the power of imagery. I was told at that time that experiencing the image of one's childhood room would be significant and powerful, but I had no idea how it would impact my life with just one very simple process I did on my own. My room as a child was extremely important to me, and I realized that I had never really said good-bye to it until I did this

Most young people do not imagine receiving a cancer diagnosis and yet it happens more often than most people know. While the struggles of living life with cancer can be a hard reality for young people to face, having the support of great family and friends can help ease some of the stress from the situation. We’d like to take a moment to share a heartfelt group effort from friends and supporters of a young man that has participated in services provided by the Simms/Mann Center. Aaron was diagnosed with Neurotropic Melanoma in January of 2012. Since then he's undergone several

Olives are a key part of the health benefits of the Mediterranean Diet.  Olives come from trees that can be hundreds of years old and there is archeological evidence of their growth more than 10,000 years ago.  Olive trees grow well in California as well as the other major producers of Spain, Italy and Greece. The olive fruit begins green and ripens to black.   The fruit contains up to 40% oil. Rich in oleic acid.  Oleic acid is a monounsaturated oil also known as an omega-9 fatty acid abbreviated to 18:1 cis-9 The oil is used in cooking and as salad dressings. 

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