About Cancer

Cancer is the second leading cause of death in this country. According the to World Health Organization, up to 90% of all cancers are preventable, while sadly, less than 1% of the National Cancer Institute’s resources are spent on prevention.

There’s a clear link between cancer and the consumption of animal products such as meat, eggs, cheese, butter and milk. Meat consumption has been linked to colon cancer, which really shouldn’t surprise us, since our intestinal tracts look just like those of herbivores. They are more than twice the length of a carnivore’s, so most of us are walking around with five pounds of meat rotting in our bowels.

A diet that is low in animal protein has been shown to inhibit the initiation of cancer. The research has found that the cancer-producing effects of highly carcinogenic chemicals (e.g. aflatoxin) were rendered insignificant by diets low in animal protein. Dietary protein proved so powerful in its effect that the researchers were able to turn on and turn off cancer growth simply by changing the level of animal protein consumed. It's important to note that they found that not all proteins had this effect, that is, not all protein is the same. The protein that consistently and strongly promoted cancer at all stages of the cancer process was that of animal origin, especially casein, which makes up 87 per cent of the protein in cow’s milk. It was shown that the safe proteins were from plants. These finding were confirmed in one of the most comprehensive studies of nutrition ever conducted, the “China Study”; a collaboration between Cornell University, Oxford University and the Chinese Academy of Preventative Medicine.

The chemicals found in plants appear to protect against cancer in several ways.  It is likely that various phytochemicals in plants work together to lower cancer risk. Some help regulate hormones, such as estrogen. Others work against cancer cell growth. Many chemicals found in plants are antioxidants and lower the possibility of oxidative damage.

Some studies show that soybean products may help protect against breast, prostate, colon, and lung cancers. The relationship between soy, which contains phytochemicals, and breast cancer risk is especially complex, and research study results are conflicting, however, current evidence suggests that eating normal amounts, such as three servings each day of soy foods like soy milk, tempeh and tofu is unlikely to either increase the risk of breast cancer or promote its growth.

Cruciferous vegetables like broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale, are likely to protect against some types of cancers. A protective effect has been shown for cancers of the mouth, a part of throat called the pharynx, the voice box or larynx, esophagus, and stomach. Several studies have suggested that cruciferous vegetables help regulate the body's complex system of enzymes that defend against cancer and that components of the vegetables can stop the growth of cancer cells.

In T. Colin Campbell's book, "The China Study", it was demonstrated that consuming even small amounts of animal products increases the risk of cancer. He discusses at length how the consumption of animal protein "switches on" the cancer gene, and eliminating animal protein from the diet switches those genes off.

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