The top five cancer-causing foods

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Originally published April 24 2007

The top five cancer-causing foods

by Mike Adams

 

Ever wonder which foods should be strongly avoided by those at high risk

for cancer? We can begin identifying cancer-causing foods once we know

which ingredients in our food cause cancer. Some of those ingredients

are food additives and chemicals used to enhance taste, while others are

used strictly for appearance or to increase product shelf life. The key

to avoiding cancer-causing foods is knowing which ingredients are

carcinogens -- or cancer promoters -- and then reading food labels to

permanently avoid consuming those ingredients.

 

Cancer tumors develop, in part, by feeding on sugar

<http://www.newstarget.com/sugar.html> in the bloodstream. If you eat

lots of sugary snacks loaded with simple carbs, you're loading your

bloodstream with the chemical energy needed for cancer cells

<http://www.newstarget.com/cancer_cells.html> (and tumors) to

proliferate. No biological system can live without fuel for its chemical

processes, including cancer <http://www.newstarget.com/cancer.html>

cells. Thus, one of the strategies to pursue for any anti-cancer diet is

to eat low-glycemic diet. That means no refined sugars

<http://www.newstarget.com/sugars.html> ... ever! No refined grains

(white flour <http://www.newstarget.com/white_flour.html> , for

example), no heavy use of sweeteners and the lifetime avoidance of

sugary soda pop. Aside from starving tumors, eating foods low in sugar

and avoiding simple carbs will also keep your weight in check while

helping prevent blood sugar <http://www.newstarget.com/blood_sugar.html>

disorders such as type-2 diabetes.

 

What to avoid on the labels: high-fructose corn syrup, sugar, sucrose,

enriched bleached flour, white rice, white pastas, white breads and

other " white " foods.

 

 

The dangers of hydrogenated oils

<http://www.newstarget.com/hydrogenated_oils.html>

Hydrogenated and partially hydrogenated oils -- another danger -- are

developed from otherwise harmless, natural elements. To make them

hydrogenated, oils are heated in the presence of hydrogen

<http://www.newstarget.com/hydrogen.html> and metal catalysts. This

process helps prolong shelf life but simultaneously creates trans fats

<http://www.newstarget.com/trans_fats.html> , which only have to be

disclosed on the label if the food contains more than 0.5 grams per

serving. To avoid listing trans fats, or to claim " trans fat

<http://www.newstarget.com/trans_fat.html> free " on their label, food

manufacturers <http://www.newstarget.com/food_manufacturers.html>

simply adjust the serving size until the trans fat content falls under

0.5 grams per serving. This is how you get modern food labels

<http://www.newstarget.com/food_labels.html> with serving sizes that

essentially equate to a single bite of food. Not exactly a " serving " of

food, is it?

 

Besides being a cancer factor, trans fats promote heart disease,

interrupt metabolic processes, and cause belly fat that crowd the organs

and strain the heart. The essential fatty acids

<http://www.newstarget.com/essential_fatty_acids.html> that the

hydrogenation process removes are responsible for a number of processes

in your body. When trans fats replace these essential fatty acids

<http://www.newstarget.com/fatty_acids.html> , they occupy the same

space without doing the same job. The " anchor " portion of the fatty acid

is in place (which is how the body recognizes the fatty acid and puts it

to work) but the chemically active part of the fatty acid is twisted,

distorted, and missing vital parts.

 

After the hydrogenation process, the fatty acid can't biochemically

function in the same way. Things like brain cell function, hormones,

gland function, oxygen <http://www.newstarget.com/oxygen.html>

transport, cell wall function (keeping things in or out of your cells)

and digestive tract operation (putting together nutrients and blocking

allergens) are adversely affected.

 

Food manufacturers don't tell you this on the product label, of course.

Your body needs essential fatty acids and you are programmed to keep

eating until you get them. If you're only eating trans fats, you'll

never feel fully satiated, because your body will never get the fatty

acids it needs for essential function. Since cancer needs high blood

sugar and low oxygen levels, a person with lots of belly fat who just

can't seem to put down those trans fat cookies or crackers

<http://www.newstarget.com/crackers.html> (also loaded with flour and

simple sugars) presents the ideal environment for the development of

cancer.

 

 

The acrylamide <http://www.newstarget.com/acrylamide.html> factor

Since trans fats are often formed during the frying process, we should

also talk about acrylamides <http://www.newstarget.com/acrylamides.html>

.. Acrylamides are not added into food; they are created during the

frying process. When starchy foods are subjected to high heat,

acrylamides form. A Swedish study found that acrylamides cause cancer in

rats, and more studies are under way to confirm the understanding that

acrylamides also cause cancer in humans.

 

 

Sodium nitrite (and nitrates)

Food companies add sodium nitrite

<http://www.newstarget.com/sodium_nitrite.html> into certain foods on

purpose. This carcinogen is added to processed meats

<http://www.newstarget.com/processed_meats.html> , hot dogs, bacon, and

any other meat that needs a reddish color to look " fresh. " Decades ago

when meats were preserved, it was done with salt. But in the mid 20th

century, food manufacturers started using sodium

<http://www.newstarget.com/sodium.html> nitrite in commercial

preservation. This chemical is responsible for the pinkish color in meat

to which consumers have grown accustomed. Although today the use of

refrigeration is largely what protects consumers from botulism and

bacteria, manufacturers still add sodium nitrite to make the meat look

pinkish and fresh.

 

The nitrites themselves are not the problem. People get more nitrites

from vegetables <http://www.newstarget.com/vegetables.html> than they

do from meat, according to research by the University of Minnesota.

During the digestion process, however, sodium nitrite is converted to

nitrosamine, and that's where the cancer problems begin. Nitrosamine is

a carcinogen <http://www.newstarget.com/carcinogen.html> , but since it

is not technically an ingredient, its presence can be easily overlooked

on the packaging. Nitrosamines are also found in food items that are

pickled, fried, or smoked; in things such as beer, cheese, fish

byproducts, and tobacco smoke.

 

Knowing about all these ingredients doesn't mean there is simply a

" short list " of foods that should be avoided. You have to vigilant and

read labels constantly. Here are the five worst offenders:

 

 

* Hot dogs <http://www.newstarget.com/dogs.html> : The Cancer

Prevention Coalition recommends that children should not eat more than

12 hot dogs <http://www.newstarget.com/hot_dogs.html> per month because

of the risk of cancer. If you must have your hot dog fix, look for those

without sodium nitrite listed among the ingredients.

* Processed meats and bacon <http://www.newstarget.com/bacon.html> :

These meats almost always contain the same sodium nitrite found in hot

dogs. You can find some without nitrites, but you'll have to look for

them in natural grocers or health food stores. Bacon is also high in

saturated fat <http://www.newstarget.com/saturated_fat.html> , which

contributes to the risk of cancers

<http://www.newstarget.com/cancers.html> , including breast cancer.

Limiting your consumption of processed meats and saturated fats also

benefits the heart.

* Doughnuts: Doughnuts contain hydrogenated oils, white flour, sugar,

and acrylamides. Essentially, they're one of the worst cancer foods you

can possibly eat. Reader's Digest calls doughnuts " disastrous " as a

breakfast food, and many experts agree it's probably one of the worst

ways to start the day.

* French fries: Fries are made with hydrogenated oil and fried at

high temperatures. Some chains even add sugar to their fry recipe to

make them even more irresistible. Not only do they clog your arteries

with saturated fat and trans fat, they also contain acrylamides. They

should be called " cancer fries, " not French fries.

* Chips / crackers / cookies <http://www.newstarget.com/cookies.html>

: These generally contain white flour and sugar as well as trans fats,

but it's not enough to simply look for these ingredients on the label;

you have to actually " decode " the ingredients list that food

manufacturers use to deceive consumers. They do this by hiding

ingredients (such as hiding MSG in yeast extract, or by fiddling with

serving sizes so they can claim the food is trans fat free, even when it

contains trans fats (the new Girl Scout cookies use this trick).

 

 

Besides avoiding these foods, what else can consumers do to reduce their

risk of cancer? The main things are simple: Eat unprocessed foods and

base your diet largely on plants. Consume foods that have omega-3 fats

and other essential fatty acids. Eat lots of fruits and vegetables; many

common ones have known cancer-fighting properties. Get regular vigorous

exercise, since tumors cannot thrive in highly oxygenated environments.

Keep your blood sugar stable to avoid being an all-you-can-eat buffet

for cancer cells.

 

Eat foods high in natural vitamin C, a nutrient that deters the

conversion of nitrite into nitrosamine and promotes healthy immune

function. Make sure you get adequate amounts of cancer-fighting vitamin

D through exposure to sunlight -- about 10 to 15 minutes each day if you

have fair skin, or ten times as long if you have dark skin pigmentation.

Stay well hydrated to ensure that your body rids itself of toxins. Avoid

smoking and don't use conventional fragrance, cosmetics and personal

care products -- virtually all of them contain cancer-causing chemicals.

 

Preventing cancer is actually quite straightforward. Even the World

Health Organization says that 70 percent of all cancers can be prevented

with simple changes in diet and lifestyle. The truth is that most people

give themselves cancer through the foods, drinks and products they

choose to consume. In my opinion, over 90 percent of cancers are easily

preventable.

 

By the way, don't you find it interesting that the cancer industry

<http://www.newstarget.com/cancer_industry.html> seems to have no

interest whatsoever in urging people to avoid eating sodium nitrite, or

to stop using cancer-causing skin care products, or to get more sunlight

on their skin so they can prevent cancer with vitamin D? As you'll read

in many other articles I've written here, it is my firm belief that the

cancer industry has no interest whatsoever in preventing cancer

<http://www.newstarget.com/preventing_cancer.html> , and it primarily

interested in treating cancer for profit. This view is generally agreed

upon by noted cancer experts such as Dr. Samuel Epstein and Dr. Ralph

Moss. See www.PreventCancer.com <http://www.preventcancer.com/> to

learn more from Dr. Epstein.

 

 

 

 

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