Arranged by Dragan Štavljanin
When analyzing cancer prevention efforts, the first thing that comes to mind is the warning labels on cigarettes sold around the world. This partially contributed to the reduction of smoking and, therefore, the health problems it causes. Similar warnings should be placed on meat and dairy products for the same reasons, writes Dr Neal Barnard in "The Independent".
Unlike plant-based foods that improve our health - meat and dairy products are almost as risky as cigarettes, including increased risk of strokes, heart disease and cancer.
According to a report by the Center for Cancer Research, almost 425,000 people were diagnosed with cancer in Great Britain in 2010. Of these, 150,000 died in the same year from cancer.
The World Health Organization (WHO) found that an inadequate diet is the cause of cancer in 30 percent of cases in Western countries and about 20 percent in developing countries.
Processed meats such as bacon, sausages, ham and the like have a huge impact on bowel cancer - which is the second leading cause of death in the UK - so no one should be eating these foods, according to recent research published by the World Health Organization. the World Cancer Research Fund and the American Institute for Cancer Research.
In countries where fats are used more, primarily animal fats such as meat and dairy products, breast cancer is more common.
In an analysis of a sample of 15,000 men, doctors found that all those who ate red meat at least five times a week faced a higher risk of getting prostate cancer, compared to people who consumed these foods less than once a week.
The conclusion of other studies is that the use of meat can increase the risk of kidney and pancreatic cancer.
There are many explanations for why meat increases the risk of cancer. In some cases, meat contains carcinogenic substances that are formed during its processing or food preparation. Also, the high concentration of fat in meat and dairy products stimulates the production of hormones, which increases the risk of diseases such as breast and prostate cancer.
If this information makes you think of your fork and knife as a powerful weapon, then you're on the right track: it can protect you from cancer. It all depends on how you use this utensil to introduce food.
Advantages of plant-based food
Food of plant origin is rich in fibers, which accelerate the passage of food through the large intestine, which removes carcinogenic substances and changes the type of bacteria in the intestines, i.e. reduces the production of carcinogenic acids.
Vitamin C - an antioxidant found in citrus fruits as well as in various types of vegetables - can reduce the risk of esophageal and stomach cancer because it neutralizes the formation of cancerous chemicals that are created in the body and blocks the conversion of nitrates into cancerous nitrosamines in the stomach.
Carotenoids - pigments that give color to fruits and vegetables - have also been shown to be effective in protecting against lung cancer and can also prevent cancer of the bladder, mouth, larynx, esophagus and breast.
Vegetables such as cabbage, broccoli, kale, turnips, cauliflower and Brussels sprouts contain flavonoids and indoles, which are thought to prevent cancer. Soy foods used by vegans contain anti-carcinogenic substances, including lignan and phytoestrogen.
The results of the European Cancer and Nutrition Research Center (EPIC) indicate large differences between the health of people who eat meat and vegans. Namely, vegans have less than half of the saturated fat in their body compared to people who eat meat. Also, they have much higher amounts of fiber as well as vitamins C and E.
Studies in England and Germany show that vegetarians have a 40 percent lower risk of cancer than meat eaters.
Quitting smoking remains an important way to reduce the risk of cancer. However, it is equally important to point out the harmfulness of meat, eggs and dairy products.
Think about it.
Henry Bieler: "Food is the best medicine"
Francis Pottenger's work proved the unhealthy nature of thermally processed proteins of animal origin. dr. Pottenger performed experiments on cats, which are carnivores by nature. In all these experiments, not a single cat became ill as long as it was on a raw protein diet.
But all the cats on the cooked protein diet suffered from diseases similar to humans: pus leaking, tooth loss, fur loss, bone weakening, arthritis, gastritis, atrophy and cirrhosis of the liver.
The cooked proteins used by Dr. Pottenger consisted of pasteurized milk, whey, cheese, milk powder, boiled eggs, boiled, baked, salted and dried meat.
These experiments were often repeated and carefully controlled, so that their results cannot be questioned.
His four observations are the way to the truth:
1. A cat on a raw protein diet remains in good health, while a cat on a cooked protein diet gets sick and then dies.
2. A cat whose body has been tortured by a diet of heat-treated proteins can never recover, even if it returns to a diet of raw proteins.
3. The deterioration of the liver due to cooked proteins is progressive, and the bile becomes so toxic that even weeds do not grow from soil fertilized with the excrement of this species.
4. The first generation of cats was marked by some anomalies. In the second, the sick and the dead are listed. There is no third generation because the cats have become barren.
Henry Bieler: "Food is the best medicine" (p. 178)
Many people ingest large amounts of meat and cheese and yet seem to remain healthy.
But sooner or later nature will deliver the bill. It has been established that in order to neutralize the rotten remains of the digestion of cooked proteins, the liver depletes its sodium reserves faster than it manages to replenish them. When the liver is weak, toxemia develops.
Cervantes spoke through Don Quixote in a tearful voice: "Is it possible to have too much of a good thing?"
Yes, it is possible if we are talking about proteins.
