What is Cancer?

In the broadest sense, it is a series of genetic errors almost always caused by damages from outside the organism (risk factors or carcinogens)

Progressive genetic damage results in the "switching on" of cancerous growth. This is a multi-stage process that can be reversed, as well as advanced, by external factors

There are plenty of carcinogens in our food supply:
> Aflatoxin on peanuts
> Char broiled or fried meats
> Nitrites in certain vegetables (which are converted to nitrosamines in the body)
> Polycyclic aromatic hydrocarbons (found in smoked, pickled and salt-cured foods)
> Fried foods (especially those fried in polyunsaturated or partially hydrogenated oil)
> Partially hydrogenated oils ("trans" forms of fatty acids contribute to the carcinogenic effect of fat) "trans" forms compose 17% of processed vegetable oils and 58% of vegetable shortening
> Polyunsaturated oills When polyunsaturated oils comprise more than 1096 of your caloric intake, cancer risk rises
> Sugar (tumor cells are obligate glucose metabolizers)
> Alcohol (a co-carcinogen that amplifies the effects of tobacco smoke)
> Smokeless tobacco
> Chlorine In tap water reacts with organic waste to form trihalomethanes ( potent carclnogens)
> Fluoride in toothpaste, mouthwash and drinking water

Sources: Nutritional influences on Illness, Melvyn R. Werbach,M.D. 1987 The Kellogg Report, The Impact of Nutrition, Environment - Lifestyle on the Health of Americans, The Institute of Health Policy & Practice, The Bard College Center, Joseph D. Beasley, M.D. and Jerry J. Swift, M.A., 1989.

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