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How to protect yourself against cancer,
the number two killer of residents in
meat- and dairy-producing countries
Other reading: Cancer risk calculator / Will I get cancer? What are my chances?
How cancer begins. Malignancies begin with one damaged cell called a "free radical," in which the cell's DNA molecule becomes damaged and unstable, causing it to to attach itself to other cells (cluster), setting off a chain reaction of damaged cells, thus creating a malignancy. According to Dr. Colin Campbell, top USDA nutrition scientist (now retired) in his collection of decades of nutritional research called "The China Study," undigested or partially-digested animal-based proteins can leak out from an individual's slightly permeable intestinal wall (which many people do have) and into the blood stream, fueling the formation and growth of malignancies. Another term or phrase for this is "foreign protein in the bloodstream." Plant-based proteins do not have this adverse effect on free-radical cells or malignancies, and are never seen as foreign protein in the bloodstream. Foreign protein in the blood is also responsible for autoimmune diseases such as lupus, arthritis, diabetes, arteritis, pernicious anemia, MS, myasthenia gravis, Graves', Hashimoto disease, and others. A highly efficient immune system is capable of destroying most free-radical cells before the damage spreads. However, battling large amounts of foreign protein in the bloodstream is very taxing on the immune system and reduces its efficiency. A poor diet with insufficient amounts of antioxidants and enzymes (from fresh fruits and vegetables--not cooked, canned, frozen, or dried) can also reduce our immune system's efficiency.

Further, Dr. Campbell's research reveals that milk protein (casein, found in milk, yogurt, cheese, sour cream, ice cream, and other dairy products) is twice as likely to enhance the metasticizing of malignancies and accelerate the progression of autoimmune conditions as non-dairy animal-based proteins. In 1982, Dr. Ruth Heidrich was diagnosed with breast cancer that had metasticized to the lungs and bone. After immediately switching to a 100% plant-based diet and refusing all other types of treatment, her cancer suddenly stopped progressing, and she is alive and very well today, 35 years later. Her story can be found at this link.

How can these damaged cells (free radicals) be prevented, stopped, or removed? By consuming adequate quantities of antioxidants & enzymes, and preventing foreign protein (explained above) from entering the bloodstream by avoiding animal-based foods. According to the Wikipedia.com definition, antioxidants, commonly found in vegetables and fruits, terminate chain reactions of cell damage by removing radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols or polyphenols.

Antioxidants chemically attract the free-radical cells, bonding to and stabilizing them, rendering them harmless. A combination of resveratrol and quercetin is one of the most potent antioxidants available. Both resveratrol and quercetin are ingredients in red wine responsible for promoting good health and longevity. Other sources of antioxidants are vitamins E and C; however, care should be taken to not overdose on these vitamins--follow the package instructions.

Three new studies published in the Journal of the American Medical Association are proving the benefit of a plant-based diet in dramatically reducing, or eliminating, the risk of cancer. The studies show that high consumption of fresh, raw fruits and vegetables wards off a variety of cancers. Migrating to a plant-based diet means that you will probably not be among the one in four Westerners who die from cancer. Nor is it likely that you will be among the millions who are diagnosed every single year with cancer, contributing to a *$100 billion annual cancer industry (that's $100 billion every single year).

The human body depends upon enzymes in order to absorb and metabolize an antioxidant. Enzymes are abundant in raw, fresh vegetables and fruits (not cooked, canned, frozen, or dried). Heat kills enzymes, which begin to die at 106 degrees fahrenheit. Most food-drying processes involve heat beyond that threshold.

People who consume adequate quantities of natural enzymes daily via fresh, raw fruits and vegetables have far better immune systems than those who do not. In addition, they greatly reduce their risk of cancer (the #2 killer of Westerners), heart disease (the #1 killer of Westerners), vascular and kidney diseases, diabetes, and a myriad of other afflictions.

If these same individuals take an additional measure and eliminate animal-based foods from their diet, they practically eliminate their risk of cancer and heart disease, according to Dr. John McDougall, M.D., Dr. Caldwell Esselstyn, and many other highly respected doctors, hospitals, labs, clinics, journals, etc.

*According to Roon Frost in the March 2008 issue of Taste for Life magazine, the cancer industry now commands a whopping $100 billion+ each year.