Foods Causing Cancer

Foods Causing Cancer

In Short ;

By heating whatever food, hundreds of different mutagenic substances originate. The more protein that food contains, the more mutagenics originate due to cooking etc. If we only live long enough, these substances eventually will cause cancer.

The activity of antioxidants is very limited ; not even large amounts of all the (semi-) antioxidants in the world combined can disarm a substantial part of these mutagenics.

The only way to effectively prevent cancer, is to prevent absorption of mutagenic substances from prepared food. Consume as little prepared food (proteinous prepared food in particular) and as much fruits and some fresh raw animal food regularly (like sashimi or fresh raw egg yolk, requiring an hour rest to digest by the way). See diet suggestions

In Detail ;

Mutagenics in Prepared Food

Consuming prepared meat increases the risk of contracting lung cancer (1), breast cancer (2), prostate cancer (3), and colon cancer (4).

This only means that prepared meat contains more mutagenic substances than prepared food. Of course vegetarians get cancer too, though in general a little less (5), because vegetarians do consume prepared food, but no prepared meat.

Prepared vegetables contain less mutagenic substances than prepared meat. Therefore, 2 out of 3 scientific investigations show that consuming prepared Soya beans instead of prepared meat, causes less cancer. (6) And therefore these scientists conclude that 'soy is protective against cancer'. This however only means that, on an average basis, soy (and other vegetables) causes less cancer than prepared food.

Generally, consuming vegetables ‘proves to be protective against cancer’, simply because consuming vegetables is less cancerous than consuming other prepared foods.

However ; all prepared foods (including vegetables) contain mutagenic substances. Foods increasing cancer risk the most, are prepared foods containing higher quantities of protein (like meat (7) and fish (8)), most fat (9), cholesterol (like eggs) (10) or iodide (like sea-fish, crustaceans and mollusks) (11).

Food that has been intensively heated, smoked (12), or salted (13), also highly increases cancer risk.

All prepared foods also contain non-HCA damaged protein, which is partly decomposed in the blood, originating free radicals. All prepared foods therefore will eventually cause cancer, ....if you live long enough.

Whenever again a scientific investigation proves that consuming vegetables is ‘protective’; remember that this only proves that a murderer is more criminal than a petty thief. And as releasing a petty thief does not prevent crime, consuming vegetables does not prevent cancer.

Vegetables are as healthy as 'healthy cigarettes containing 50% less mutagenic substances'.

Prepared vegetables are less cancerous than prepared meat, but to really lower cancer risk you should consume as little of all prepared foods. Consume as much fruits, some fresh raw animal food (like sashimi) and munch-foods to satisfy your cravings.

Anti-oxidants

We don't like to change our diet. We rather believe that supplements or vegetables will provide us with substances that protect us against cancer. Unfortunately, such substances do not, and never will exist.

Many 'experts' say that anti-oxidants are 'good', preventing cancer, and oxidative radicals are 'bad'. But that is nonsense. The only reason why they do so, is because you can make lots of money by selling antioxidants to people who are afraid of getting cancer.

Stating that radicals are bad substances is criminal and misleading ; to obtain energy from sugars for example, these sugars first have to be oxidized, requiring oxidative radicals. Oxygen radicals also kill bacteria and clean up drug-residues, and are needed to compose hormones, to keep the veins flexible and to regulate blood pressure. Without oxygen radicals, you can't live !!!

However, if external radicals enter the body, these radicals can damage enzymes, organs or cell-DNA/RNA, and cause cancer.

By nature, our body uses antioxidants to prevent damage by natural radicals. But though antioxidants can actively bind to radicals, they can never ever disarm all dangerous exogenous radicals.

Where do those external radicals come from ?

From inhaling polluted air and from consuming prepared foods, containing damaged proteins or too much minerals.

Most damaged protein cannot easily be decomposed by enzymes in the digestive tract. Both decomposed- and partly-decomposed proteins are absorbed into the lymph and the blood. And in the blood radicals and enzymes decompose all substances that shouldn’t be there, step by step. Decomposing these substances, very often radicals originate. And sometimes these radicals damage cells before they are completely decomposed.

Can consuming more antioxidants prevent cancer ?

Only if your body has too little antioxidants at its disposal. Though toxic HCA originate oxidative radicals (14), and decrease antioxidant level (15), extra antioxidants cannot prevent the damaging effects of toxic HCA. (16)

To absorb sufficient antioxidants, you only need to consume lots of fruits, containing all the antioxidants you need. Consuming more antioxidants can impossibly prevent cancer. Don't force your body to absorb more antioxidants by taking supplements. Supplements are far too concentrated, not allowing the body to avert excessive antioxidants.

But how can too much antioxidants ever be bad ?

Antioxidants like vitamin C, E and beta-carotene actively bind to radicals. Antioxidant excess inhibits the useful functions of radicals, like decomposing tumor-cells, and can therefore enhance cancer !! (17) Radicals also kill mutagenic substances from cigarette smoke. Consuming supplementary ß-carotene therefore inhibits protective action of radicals, increasing lung cancer risk. (18)

Excessive vitamin C can cause cancer by activating mutagenic HCA from food (20) and can also enhance cancer because tumors need vitamin C to grow. (21) Vitamin C also increases transformation of harmless iron into pro-oxidative free iron. (22)

To prevent antioxidants from causing damage, you should not take supplements. Simply eat as much fruit as you can, and some fresh raw animal food, to allow the body to absorb sufficient, but not too much antioxidants. Your body can much more effectively regulate absorption of antioxidants from food.

Note : Some people are allergic to specific substances in specific fruits, so increase fruit consumption gradually to make sure you can safely eat those fruits.

Semi-antioxidants

Some people refer to phenols, flavonoids, phyto-estrogens and phytate in vegetables and grains as antioxidants too. And again, people think that these semi-antioxidants are 'good', and radicals aren't. But again, these people are wrong;

These semi-antioxidants are not selective ; they are not 'smart bombs' knowing exactly what substances to kill. It is true that some of these substances can easily bind to radicals, to mutagenic substances, or to enzymes activating mutagenic substances. But substances that are most toxic, like cyanide, also most effectively bind to such pro-cancerous substances. And of course, that does not make them 'good'. It only makes them dangerous to mutagenic substances as well as to nutrients and healthy cells. Just like chemotherapy is effective because these drugs are toxic, enabling them to kill both cancer- and non-cancer cells. But should we therefore preventively use chemotherapy or antioxidants ?

Phyto-estrogens are 'weak' estrogens, and can replace common (powerful) estrogens. (23) And because excessive estrogen can cause breast cancer, these phyto-estrogens are regarded as 'good' substances. Soya contains most phyto-estrogen.

Absorbing phyto-estrogens and lignin’s stimulates SHBG production (Sex-Hormone Binding Globulin), intercepting common estrogens and phyto-estrogens. Decreasing too-high estrogen levels decreases prostate cancer- and breast cancer-risk. (23) In vegetarians SHBG level is increased. (24) Soya can contain very high levels of phyto-estrogens (like genisteine and daidzeine, also present in beer) (25). Genistein and daidzeine also inhibit enzymes activating mutagenic substances. (26) (These enzymes however, are naturally designed to protect the body against natural mutagenics, absorbed through inhaling smoke from forest fires for example. Inhibiting those enzymes eliminates that protection.)

However, consuming high amounts of soy increases the level of some hormones (DHEA-sulphate) (27) Consuming soymilk for 3 months can already decrease estradiol level 27%, and lengthen menstruation cycle by 2 days. (28) Messing with your hormones is of course not a good thing. Estrogen for example is not a 'bad' substance, but essential. Therefore phyto-estrogens can cause infertility (29) and liver-diseases. (30)

The main phyto-estrogen, genisteine, is even mutagenic !!! (31) Like coumestrol (also a phyto-estrogen), genisteine can damage DNA of common cells in our body (31), which can cause cancer. Like daidzeine (also a soy-phyto-estrogen), genisteine damages sperm cells. (32) And different phyto-estrogens, like genisteine, enhance prolactin-producing brain-tumors. (33)

Phyto-estrogens have to be regarded as drugs or chemotherapy ; both dangerous and useful. And being a healthy person, you don't take chemotherapy to prevent cancer, do you ?

For more scientific info about the down-sides of soy, click here.

To prevent cancer caused by estrogens, you should not use hormonal contraceptives (34), nor consume dairy products. (35) (see site6) Consuming alcohol also increases estradiol level. (36) (beer makes men grow 'breasts')

Genisteine inhibits tyrosine kinase and topoisomerase 2. These enzymes are essential to build up DNA, for constructing new cells. Without these enzymes you can't compose new cells, but tumors also can't multiply. (37)

Herbs containing phyto-estrogens have been used as medicines for ages ; phyto-estrogens from oregano, verbena, thyme, red clover and diamana can bind to progesterone-receptors, lowering progesterone level. Phyto-estrogens from liquorices, red clover, thyme, hop and verbena can bind to estrogen receptors. (38)

Also, Soya bean is unnatural food for humans ; it contains different substances inhibiting digestion and absorption of nutrients. Consuming lots of soy enhances vitamin A, -B12, -D and -E deficiencies. (39) These inhibiting substances are partly destroyed due to the preparation process, but the preparation process unfortunately also originates new mutagenic substances in soy. (40) (see this site)

Soya beans are high in insoluble fiber, enhancing bacterial decomposition of nutrients in the intestinal tract, originating gasses. Soya flour contains high amounts of polyurones, which can only partly be decomposed in the colon. Soy also contains phytate, which is only partly destroyed by heat, inhibiting absorption of minerals and probably vitamin B1. Soy also contains arabinoxylanes and tannins inhibiting digestion.

Phenols, from vegetables for example, are regarded as semi-antioxidants, preventing cancer. Polyphenols can bind to mutagenic substances (41), because they're so aggressive. That's why concentrated phenols are used to clean up bacteria and moulds.

Flavonoids for example, are polyphenols ; some flavonoids (like flavone, chrysine and apigenin) are anaesthetic. (42) Many flavonoïds become mutagenic by preparation. (43) Quercetine is the main flavonoid, and is also mutagenic. (44) Because quercetine (and caffeic acid in Lamb's lettuce) is that aggressive, it can inhibit enzymes activating other mutagenic substances, and is therefore regarded as an antioxidant. Those enzymes originally are designed to eliminate natural mutagenics. Some flavonoids inhibit those activating enzymes (45), other flavonoids act in an opposite manner. (46) Flavonoids / phyto-estrogens in soy, rye and linseed also easily bind to iodide, causing iodide deficiencies. (47)

Fiber, phytate, oxalate ; Even fiber, phytate and oxalate sometimes are regarded as antioxidants, because they can bind to lots of different substances, but especially to calcium, iron and zinc. And again, that does not at all make them 'good'. Especially grains (bran in particular), peas and beans contain too much insoluble fiber (6 times more than average fruit), causing bacterial decomposition of foods in the digestive tract (gasses).

Beans and cereals contain too much phytate, which isn't decomposed completely by preparation. (48) Vegetables like mangold, rhubarb, spinach, purslane, beetroot and bamboo shoots contain too much oxalate.

Lignins are indigestible, and regarded as antioxidants because they bind to cholesterol and mutagenic nitrosocompounds (49) But cholesterol is a very valuable, essential nutrient. (see this site) Why not regard diarrhea as anti-oxidative ; diarrhea also prevents absorption of cholesterol !!!

Lignins also easily mineralize, causing the loss of minerals. (50) Especially beans (and dried currants) contain about 4 to 140 times as much lignin as the average fruit has.

Isothiocyanates ; vegetables like broccoli, cabbage, cauliflower and Brussels sprouts contain isothiocyanates, which can both inhibit (51) or stimulate (52) enzymes activating mutagenic substances. Thiocyanates and nitrite (in vegetables) are also pro-oxidative. (53) Isothiocyanates can become mutagenic through reacting upon aromatic amines due to the influence of heat. (54)

Other mutagenics / toxins ; Many unnatural foods contain mutagenic substances by nature, or contain substances that originate toxins when partly decomposed in the body of the consumer, to prevent being consumed by animals like humans ;

Consuming beans containing pyrimidins (isouramile, divicine) and peas containing nitriles and toxins can highly stimulate the release of oxygen radicals.

Millet contains dhiurrin, originating toxic cyanide. Potato, cassava and sweet potato also contain cyanogenic substances. Cooking only partly destroys these substances. Rhubarb can contain mutagenic emodine. Parsley, celery, dill and fennel contain furocoumarins, which can become tumor-stimulating. Cacao, nutmeg, laurel, anis, mace, black pepper and ginger contain tiny amounts of carcinogenic saffron.

These 'foods' actually are not foods, but medicines, and therefore should not be commonly consumed.

Furthermore, grains, meat, milk and cheese (through feeding contaminated grains to cows) can contain very cancerous aflatoxins. If nuts are shelled and stored 'en masse', they can contain aflatoxins too. Buy un-shelled nuts.

Grains also can contain cancerous polychloridebiphenyles, arsenium (cancerous to the skin), cadmium (decreases serotonine level) and lead (probably cancerous).

or without frames:

Sources
Abstracts of most sources can be found at the National Library of Medicine

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