Protection Against Skin Cancer

Collectively the most common form of cancer, skin tumors are often avoidable. It seems that what we eat helps prevent some skin cancers. Australian researchers recently discovered that meat eaters are more likely to develop squamous cell cancers, which originate from the most superficial level of the skin, than people who consume a plant-based diet. This study showed that people with a history of skin cancer benefited most from eating fruits and vegetables, and leafy greens appeared responsible for sun protetion.

Other research links diets high in arachidonic acid, a fatty acid in animal fats, to squamous cell carcinomas. In experimental research astaxanthin from algae helps protect against UVA radiation...The Journal of the American Academy of Dermatology suggest that other antioxidants (vitamin E and selenium) and carotenoids (beta carotene and lycopene), curcumin in turmeric, grape seed extract, and silymarin in milk thistle may also be useful against skin cancer. --Taste for Life, July 2007.

Suzanne

An Integral Factor in Preventing Cancer

A recent report published by the American Institute for Cancer Research (AICR) and the World Cancer Research Fund (WCRF) entitled Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, concludes that strictly limiting meat consumption is one of the most integral factors in preventing certain types of cancer, especially colorectal.

The reports concludes that no amount of processed meat, such as bacon or lunchmeat, can be considered safe to consume. While the American Meat Institute refuted the findings, both the AICR and WCRF stood by the report, noting, "The AICR Second Expert Report examined the evidence on meat and colorectal cancer risk in a systematic, transparent, and objective manner and concluded that consumption of red meat and expecially processed meat increases risk." Other increased risk factors for developing cancer include excess body weight and physical inactivity, according to the report. --American Institute for Cancer Research.

Suzanne

The Cancer Virus

In 1911, Peyton Rous discovered that cancer could be induced in healthy chickens by injecting them with a cell-free extract of the tumor of a sick chicken. He ground up samples of the tumor and passed the material through a filter with pores so fine that not even bacteria could get through. However, the tumor filtrate was able to induce cancer when injected into chickens. This was the first demonstration of an oncogenic virus--that is, a virus capable of causing cancer. The tumor was a sarcoma, a tumor of connective tissue. The virus was named the Rous sarcoma virus (RSV).

The Rous sarcoma virus is a retrovirus (as is HIV, the virus that causes AIDS).

See complete article here: http://users.rcn.com...ages/R/RSV.html

Another article is entitled Cancer-Virus Link Growing Quickly: www.alternativehealingtools.com/cancer/virus2.htm

The National Cancer Institute's cancer virus article:
www.cancer.gov/cancertopics/factsheet/risk/sv40

Google, Yahoo and other search engines give additional information on the cancer virus.

This information is in line with what Inspiration warned us so many years ago: "Those who use flesh foods little know what they are eating. Often if they could see the animals when living and know the quality of the meat they eat, they would turn from it with loathing. People are continually eating flesh that is filled with tuberculosis and cancerous germs. Tuberculosis, cancer, and other fatal diseases are thus communicated." --Ellen White, Counsels on Diet and Foods, p. 388.

These solemn facts should be of supreme interest to all,
Suzanne

But fries are vegan. The question would be, how many vegans eat fries skew the results of the health study if one equates being vegan with being healthy? I know many people who think (or at least they say) they are eating healthy when fries, white flour, and white sugar make up a large portion of their diet. Eating a vegan diet does not automatically mean eating a healthy diet as Suzanne's post supports.

Two or fewer! Where are they storing that stuff! Maybe it's not best to ask.

Another indication that one can eat vegan but still not be healthy. One would think whoever chooses to eat vegan would choose so to be healthy. However, a diet of soft drinks, french fries, white flour, white sugar all would tend to pack it in. This results in a so called vegan skewing the results for those who associates "vegan" with health. Vegans eating like this would have a high incidence of breast cancer and colon cancer. Which further results in others saying, see, eating vegan doesn't help you any.

If you look up the term, "vegan", you'll find it means more than being healthy. It really has more to do with animal rights and not much to do with health or treating your body's temple well. I do not consider myself a vegan. While a vegan may be comfortable eating with the way I eat, I would not be comfortable eating the way most of them eat -- it would jeopardize my health.

Many people who erroneously believe to be healthy is to eliminate animal products become what could be called an extremist. They eliminate that which is bad, but fail to replace that which they eliminate. They go from eating burgers, fries, and soft drinks to eating fries and soft drinks. They did not replace what little and poor nourishment they were getting from the burger with something else.

Perhaps fresh fruit, vegetables, nuts, and grains prepared in a simple manner?

kland,

The heart of this particular issue has very little to do with whether or not one chooses a vegan diet. This issue of french fries affecting the risk of cancer has everything to do with one thing: oil.

Now, are all oils bad?

According to some of our more conservative institutions, like Weimar Institute, the answer is yes. They teach that when Mrs. White spoke of the oil "as eaten in the olive," she meant it should not be extracted from the olive. I beg to differ.

If oil should never be extracted, then why does Mrs. White not simply say "oil is bad?" Why not say "eat olives instead of oil?" And why does the Bible speak of the "oil of joy" in place of the "olive of joy?"

Nay, when Mrs. White referred to the oil from olives "as eaten in the olive," she meant that the oil should be preserved in as natural a state as possible when extracted.

This is the problem with french fries. There is no problem with the potato. This natural vegetable should not be health-harming or habit-forming. It is a good starch food. But french fries are made with oils cooked at high enough temperatures to convert the oils into trans-fats. Furthermore, french fries are typically soaked in oils which are never changed from one day to the next...the restaurants simply add oil to the boiling pot to replenish the levels, though sometimes they do run the oil through a filter to remove bits of food/meat (depending on what else may be deep frying in that pot).

Fats converted to trans-fats by heating them, or which are oxidized or become rancid as a result of exposures and processing cannot be said to exist as they are "in the olive." And these oils are damaging.

A Canadian author by the name of Udo Erasmus has written one of the best books on the market on this topic titled, " Fats that Heal, Fats that Kill." He does a good job of showing the benefits of quality fats versus the harmfulness of the bad fats. (I studied the book when it came out under the title of "Fats and Oils," and have a copy under the newer title as well.)

To be honest, those who consume the majority of their fats from animal sources are better off than those who get their "vegetarian" fats from the food oil industry. In other words, it is better by far to eat butter than to choose margarine. It is better to use cream than canola oil. Read Udo's book and you will understand why, because he so carefully explains the science behind it.

Blessings,

Green Cochoa.

Here is more info re: viruses and cancer:

Viruses Added to List of Cancer Causes

The government is adding viruses for the first time to its list of known or suspected causes of cancer, including hepatitis B and C and a third virus that causes sexually transmitted diseases. Lead, X-rays and compounds in grilled meats also are joining the list.

It has been known that the hepatitis viruses can cause liver cancer and that some forms of the sexually transmitted human papillomavirus can cause cervical cancer.

Dr. Michael Thun, who runs the American Cancer Society's epidemiological program, said adding the viruses was important. "These are human carcinogens and very important carcinogens," he added. --The Associated Press, 2004.

Suzanne

Green, I'm not sure how your overall comment negated anything I said.

The only sugar one should consume is that in fruit.

Therefore, (Warning, conclusion coming which is not to be confused with facts)
we should all go out and purchase high fructose corn syrup.


Green, you gave an example of what Ellen White would say if oil should never be extracted.
Now, can you give an example of what she would have said to be more clearer if she meant the only oil one should eat is the oil as eaten in the olive?

Vegetarians Have Lower Cancer Risk Than Meat Eaters

by David Gutierrez, staff writer

(NaturalNews) Vegetarians are significantly less likely to develop cancer than non-vegetarians, according to a study conducted by researchers from universities in New Zealand and the United Kingdom, and published in the British Journal of Cancer.

"These interesting results add to the evidence that what we eat affects our chances of developing cancer," said a spokesperson for Cancer Research U.K. "We know that eating a lot of red and processed meat increases the risk of stomach cancer."

Researchers followed 61,566 British adults and compared cancer rates among vegetarians, those who ate fish but not other kinds of meat, and those with no dietary restrictions. They found that the lifetime risk of developing cancer was 14 percent lower in vegetarians than in the general population. The protective effect was greatest for stomach cancer, bladder cancer, Non-Hodgkin's lymphoma, and blood cancers. Vegetarians were less than 50 percent as likely to develop lymph and blood cancers as nonrestricted eaters, while their risk of a rare bone marrow cancer known as multiple myeloma was 75 percent lower. Fish-eaters had a lower risk of blood and lymph cancers than nonrestricted eaters, but their risk was still higher than that of vegetarians.

It is the first study specifically showing a link between a vegetarian diet and a lower risk of bone marrow cancer.

"Dietary advice to myeloma patients remains aligned with national guidance -- that they should eat a healthy, balanced diet high in fiber, fruit and vegetables and low in saturated fat, salt and red and processed meat," Myeloma U.K. said.

Red and processed meats have previously been linked to elevated rates of stomach cancer. Processed meat is believed to be particularly dangerous, due to the N-nitroso compound used to preserve them and the high temperatures they are cooked at.

The researchers found that vegetarians and fish eaters had roughly the same risk of stomach cancer, about one-third less than the risk experienced by unrestricted eaters. This adds evidence to the theory that red and processed meats are particular risk factors for this kind of cancer.

Sources for this story include: news.bbc.co.uk.

Suzanne

Chlorophyll Blocks Absorption of Toxic Carcinogens

by Mike Adams, the Health Ranger, NaturalNews Editor

(NaturalNews) A recent study conducted by researchers from Oregon State University (OSU) has found that chlorophyll works effectively to block bodily absorption of aflatoxin, a fungal contaminant found in many grain and legume stocks. Research participants who were given chlorophyll alongside aflatoxin did not absorb the carcinogen as readily as those who were given only aflatoxin.

Published in the journal Cancer Prevention Research, the study utilized a new, state-of-the-art assessment method called "Phase 0" which essentially evaluates the effects of carcinogens by administrating them in safe micro-doses. Praised by researchers as a breakthrough testing procedure, Phase 0 utilizes an accelerator mass spectrometer that is able to measure minute variations of toxic exposure and assess toxicity levels down to the smallest increments.

Many developing countries around the world have food supplies that are tainted with high levels of aflatoxin. Aflatoxin is implicated in causing problems in the liver, including liver cancer. George Bailey, an OSU scientist who has studied aflatoxin exposure in China, found that in one region ten percent of inhabitants die from aflatoxin-induced liver cancer.

Using Phase 0 technology, researchers were able to determine that aflatoxin is absorbed very rapidly by the body once ingested. In the presence of chlorophyll, however, aflatoxin is prevented from entering the bloodstream and quickly eliminated from the system. Supplementation with chlorophyll and chlorophyllin, its derivative, may reduce the number of cases of liver cancer.

Researchers hope to conduct further research in order to better understand logistically how chlorophyll works to block aflatoxin absorption.

Comments by Mike Adams, the Health Ranger

Here's yet more evidence showing the importance of including fresh, raw plants in your diet. Chlorophyll protects you from other dietary toxins and can theoretically even save you from liver cancer.

Chlorophyll offers a lot more benefits as well: It cleanses your blood and helps detoxify your liver, colon and entire digestive tract.

Modern medicine, of course, has utterly failed to recognize any use for chlorophyll whatsoever. But followers of raw living foods understand very well how important chlorophyll is to human health.

What are the best sources? One of the best is parsley juice. Grow your own parsley (or buy it in a store), then juice it with some other fruits and vegetables to make a chlorophyll-rich, highly-nutritious beverage!

Sources for this story include:
http://www.eurekalert.org/pub_relea...

Suzanne