Wrong Diet and Nutrition Will Cause Cancer

Excessive intake of animal protein has been linked to increased risk of breast, colon, pancreatic, kidney, prostate, and endometrial cancer. Protein is broken down into nitrogenous waste that may be converted into carcinogenic compounds, nitrosamines and ammonium salts.

Excessive protein contributes to an acidic terrain and causes a large amount of calcium to leach from bones in an attempt to neutralize such an acidic environment. A chronic acidic environment eventually leads to the loss of calcium resulting in osteoporosis. 

Large studies have been conducted showing that men who ate red meat over a 5-year period were almost three times more likely to contract advance prostate cancer compared to men who are mainly vegetarians. On a worldwide basis, countries with the fattiest diets also have the  highest rate of breast, colon, and prostate cancer. Smoked and pickled meat is also associated with a higher incidence of stomach and esophageal cancer. Contaminated fresh water fish should

be avoided because of potential intoxication. Deep-water fish such as salmon, tuna, red snapper and flounder are generally safe.

Excessive fat intake, especially animal fat, has been especially associated with higher rates of breast, colon, rectum, uterus, and  prostate cancer. Partially hydrogenated vegetable oil (also called trans-fat) commonly found in processed food further contributes to the problem. Most of the fatty acids that we consume from processed food, with the exception of fish, are from the omega-6 class. They are also found in most plant oils such as corn and
safflower oils.

Excessive omega-6 fats are carcinogenic, while omega-3 fats (found in deep-water and cold-water fish and flaxseed) are beneficial to human health. An excessive intake of refined carbohydrate and sugar weakens the immune system. Eating only three ounces of sugar in one sitting can reduce the activity of white blood cell by 40%. Sugar is also an ideal environment that cancer cells strive in.

Common foods such as French fries are no better. In a recent study carried out at Stockholm University jointly with Sweden’s National Food Administration, a government food safety agency, researchers explained that heating of carbohydrate-rich foods, such as potatoes, rice or cereals formed acrylamide, a human carcinogen. The research was deemed so urgent and important that the scientists decided on the unusual step of releasing it to the press so as to warn the general public before the results were even officially published in an academic journal.

French fries sold at everyone’s favorite fast-food restaurants such as Burger King and McDonald contained about 100 times the 1-mcg/liter maximum permitted by the World Health Organization for acrylamides in drinking water. (One mg or 0.001 grams, is equivalent to 1,000 micrograms). Furthermore, an ordinary bag of potato chips contains up to 500 times too much acrylamide using these same criteria set by the WHO. This information certainly sounds very scary.

Fast-food French fries showed the highest levels of acrylamide among the foods tested by an independent agency, Center for Science in the Public Interest (CSPI). CSPI had tested and found that large orders contained 39 to 72 mcg. One-ounce portions of Pringles potato crisps contained about 25 mcg, whereas corn-based Fritos and Tostitos contained half that amount or less. Regular and

Honey Nut Cheerios contained 6 or 7 mcg of the carcinogenic substance