Weekend Wrap…What the American Cancer Society doesn’t tell us about food…

pH

Greetings and salutations, my friends! Let’s talk about cancer, an important subject to many people who have been impacted by this disease, either directly or indirectly. Cancer is a hideous disease, though it may be possible to increase our odds of avoiding it by paying special attention to our diet. I scoured the American Cancer Society website (www.cancer.org), and they make good dietary recommendations (eat fruits and vegetables!), but don’t go nearly far enough in my opinion. They are playing it too safe with their recommendations, so as not to offend anyone (donors, Big Pharma sponsors, western medical establishment, and government agencies perhaps?).  This is really not good. Their goal should be to eradicate this disease and thereby eradicate themselves; instead, it seems their goal is to play it safe and perpetuate/help themselves. The ACS does not clearly point out the hazards with our food supply and emphasize the natural (not only pharmaceutical) ways of improving immunity and treating disease. It seems it is the job of others who do not receive millions in donations to point these things out. Weird. Here are examples of postings on their website and why they do not go far enough:

Regarding maintaining an alkaline body pH:

Nothing…

My comment: Their dietary recommendations seem to focus mostly on consuming fruits and vegetables with the goal of maintaining a healthy weight. They make no mention of the hugest benefit of consuming ripe fruits and vegetables, which is an alkaline body pH. As I discussed in my 11/21/13 blog post “It’s All Very Basic”, disease flourishes in an acidic body environment. Also about Dr. Otto Warburg, the Nobel Prize winner [1]:

Warburg also wrote about oxygen’s relationship to the pH of cancer cells’ internal environments. Since fermentation was a major metabolic pathway of cancer cells, Warburg reported cancer cells maintain a lower pH, as low as 6.0, due to lactic acid production and elevated CO2. He firmly believed there was a direct relationship between pH and oxygen.

Seemingly utterly convinced of the accuracy of his conclusions, Warburg expressed dismay at the “continual discovery of cancer agents and cancer viruses” which he expected to “hinder necessary preventative measures and thereby become responsible for cancer cases”.[15]

In his later years, Warburg was convinced that illness resulted from pollution; this caused him to become a bit of a health advocate. He insisted on eating bread made from wheat grown organically on land that belonged to him. When he visited restaurants, he often made arrangements to pay the full price for a cup of tea, but to only be served boiling water, from which he would make tea with a tea bag he had brought with him. He was also known to go to significant lengths to obtain organic butter, the quality of which he trusted.

Sounds like a man ahead of his time, who was more interested in curing disease than profiting from it.

How about have some spine, ACS, and treat food like the medicine that it is. Task #1 when preventing and treating disease should be to produce an alkaline environment from the consumption of large amounts of fruits and vegetables at every meal.

Regarding Garlic [2]:

Claims of the health benefits of the Allium compounds found in garlic and other vegetables in the onion family have been publicized widely. Garlic is now being studied to see if it can reduce cancer risk, and a few studies suggest that it may reduce the risk of colorectal cancer. Garlic and otherfoods in the onion family may be included in the variety of vegetables that are recommended for lowering cancer risk. At this time there is not much evidence that Allium compound supplements can lower cancer risk.

My comment: Actually there is increasing evidence that allium compounds are quite beneficial and should be consumed in larger than normal quantities. As described by Dr. Furman in http://www.drfuhrman.com/library/anti-cancer-foods-onions-garlic.aspx:

One large European study found striking risk reductions in the participants who consumed the greatest quantities of onions or garlic for oral, esophageal, colorectal, laryngeal, breast, ovarian, and prostate cancers. A fifty-five to eighty percent reduction of almost all major cancers.

Again, how about have some spine, ACS, and treat food like the medicine that it is.

Regarding Genetically Modified Foods [2]:

There is no proof at this time that the genetically modified foods that are now on the market are harmful to human health or that they would either increase or decrease cancer risk because of the added genes. But the lack of proof of harm is not the same as proof of safety, and because these foods have been around for a fairly short time, the possible long-term health effects are not known. It is important that the safety of genetically modified foods continues to be assessed to be sure of their genuine safety as well as to increase confidence that their use is worthwhile.

My comment: There is increasing evidence that GMO’s negatively impact our gut flora (where up to 80% of our immunity resides), thus playing a part in gluten intolerance and causing food allergies. Who knows what else these “foods” are doing to our bodies because significant studies have not been done to prove their safety. What we do know is that our guts are not well equipped to assimilate new proteins produced in a lab.

How about have some spine, ACS, and advise GMO’s be avoided until there is incontrovertible scientific evidence that they are safe.

Regarding Organic Foods [3]:

Whether organic foods carry a lower risk of cancer because they are less likely to be contaminated by compounds that might cause cancer is largely unknown. Several studies have looked at the nutrient content of organic versus conventionally grown fruits or vegetables, and while some studies suggest a higher nutrient content, others suggest no difference. It is not known if the nutritional differences that have been reported would result in health benefits such as a reduced cancer risk.  Vegetables, fruits, and whole grains should form the central part of a person’s diet, regardless of whether they are grown conventionally or organically.

My comment: OMG, seriously? Guess ACS doesn’t want to offend their Big Ag overlords. There is plenty of evidence that prolonged, toxic pesticide exposure causes cancer, such as here and here, to name a few:

http://www.rodalenews.com/pesticides-and-cancer

http://www.ewg.org/research/pesticide-industry-propaganda-real-story/pesticides-and-childhood-cancer-references

How about have some spine, ACS, and support organic agriculture, as it has been shown to be beneficial to our bodies, the soil, the produce, etc. What’s the downside to NOT consuming pesticides and herbicides? Shouldn’t a clean, alkaline diet be the basis of preventing and treating serious disease? (Or is keeping us sick and spending money on medical “care” the whole point? But I digress…)

Regarding Sugar [2]:

Sugar increases calorie intake without providing any of the nutrients that reduce cancer risk. By promoting obesity, a high sugar intake may indirectly increase cancer risk. White (refined) sugar is no different from brown (unrefined) sugar or honey with regard to their effects on body weight or insulin levels. Limiting foods such as cakes, candy, cookies, and sweetened cereals, as well as sugar-sweetened drinks such as soda and sports drinks can help reduce calorie intake.

My comment: Suggesting that these foods should be “limited” is spineless. Sugar and artificial sweeteners are not just a problem because they promote obesity. Natural sugar is food for cancer as discussed here http://blogs.naturalnews.com/more-evidence-that-sugar-fuels-cancer-growth/ and artificial sweeteners, like high fructose corn syrup, promote fatty liver disease and cancerous growth as discussed at length by Dr. Edward Aronoff in Toxic Food, Healthy Food.

How about have some spine, ACS, and admit that artificial sweeteners, especially, are toxic and should be avoided 100%. Like by everybody all the time.

So why go on this rant now? ‘Tis the season for giving, and I would like to suggest that there are many organizations that are doing fantastic work who are more worthy of your donations than the ACS. Until the ACS wakes up and smells the kombucha, organizations such as the Environmental Working Group, Navdanya, Center for Food Safety, and Food Revolution Network are all more worthy of your hard-earned dollars, in my humble opinion. They are not spineless ninnies but are going all out to educate about the state of our food supply, inspire activism, demand action from our elected officials, support biodiversity and organic agriculture around the world, and ensure real change for the benefit of all of us.  Just sayin’.

Have a wonderful, nutritious week!

[1] http://www.ask.com/wiki/Otto_Heinrich_Warburg?o=2801&qsrc=999#Scientific_work_and_Nobel_Prize

[2] http://www.cancer.org/healthy/eathealthygetactive/acsguidelinesonnutritionphysicalactivityforcancerprevention/acs-guidelines-on-nutrition-and-physical-activity-for-cancer-prevention-common-questions

[3] http://www.cancer.org/healthy/eathealthygetactive/acsguidelinesonnutritionphysicalactivityforcancerprevention/acs-guidelines-on-nutrition-and-physical-activity-for-cancer-prevention-food-additives

 

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