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Confirmed AGAIN: Sodium nitrite preservative in processed meat causes breast cancer

sodium nitriteThe jury is in and the verdict is final: Processed meats like bacon, salami and sausage all increase breast cancer risk. A metanalysis of all 15 previously conducted studies on the subject, published recently in the International Journal of Cancer, has confirmed that eating processed meat is associated with a 9 percent increase in the risk of developing this type of cancer.

While there has been a lot of hype about the risks of eating red meat, this study found no connection between red meat consumption and increased breast cancer risk, confirming what Mike Adams, founder and editor of Natural News has been saying for 15 years. The increased risk is specific to processed meats because of their high nitrite and nitrate content.

“When we look at all the evidence together there is an increased risk of breast cancer with diets high in processed meats,” Dr. Mariana Stern, lead author from the University of Southern California’s Keck School of Medicine, told CBS Miami.

What’s the problem with processed meat?

The additives that take meat from healthy to dangerous are known as nitrites and nitrates. These chemicals are added to processed meats to preserve them, prevent the growth of harmful bacteria, add a salty flavor, and give cured meats their pink or red color.

Though our bodies naturally contain these chemicals and they are present in high amounts in certain vegetables, the problem comes in when they are exposed to heat in the presence of amino acids. When this happens, they turn into entirely different compounds, known as nitrosamines, which are potent cancer causers.

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Since processed meats are high in protein and therefore a source of amino acids, adding nitrates or nitrites to them and then exposing them to heat provides a perfect environment for the production of these dangerous nitrosamines, and therefore dramatically increases cancer risk.

Processed meats also increase risk of other cancers

Back in 2015, the World Health Organization classified processed meats as a group 1 carcinogen, meaning there is sufficient evidence to prove that they cause cancer.

The U.K.’s Guardian reported at the time:

Health scares are ten-a-penny, but this one was very hard to ignore. The WHO announcement came on advice from 22 cancer experts from 10 countries, who reviewed more than 400 studies on processed meat covering epidemiological data from hundreds of thousands of people. It was now possible to say that “eat less processed meat,” much like “eat more vegetables,” had become one of the very few absolutely incontrovertible pieces of evidence-based diet advice – not simply another high-profile nutrition fad. As every news report highlighted, processed meat was now in a group of 120 proven carcinogens, alongside alcohol, asbestos and tobacco – leading to a great many headlines blaring that bacon was as deadly as smoking.

Mike Adams warned back in 2004 that processed meats cause colorectal cancer, brain tumors and leukemia. And in 2005, he warned that they increase the risk of pancreatic cancer by 67 percent:

Consuming processed meats increases the risk of pancreatic cancer, says new research conducted at the University of Hawaii that followed nearly 200,000 men and women for seven years. According to lead study author Ute Nothlings, people who consumed the most processed meats (hot dogs and sausage) showed a 67% increased risk of pancreatic cancer over those who consumed little or no meat products.

The evidence is clear: It’s time to eliminate all processed meats from our diets. In fact, replacing all processed foods with fresh, unprocessed, organic fruits, veggies and meat is the healthiest choice we can all make for our future health.

Learn more about how to prevent cancer at Cancer.news.

Sources include:

Miami.CBSLocal.com

ScienceDaily.com

HealthLine.com

NaturalNews.com

NaturalNews.com

TheGuardian.com

Originally published: https://www.naturalnews.com/2018-10-16-sodium-nitrite-processed-meat-causes-breast-cancer.html
Author: 

The 10 Worst Food Ingredients You Should Avoid Like the Plague

The 10 Worst Food Ingredients You Should Avoid Like the Plague

By Jim Healthy on 06/06/2011 HealthierTalk.com

Food companies use lots of unhealthful and dodgy ingredients to extend shelf life, add gaudy colors, and make us crave their products.

You can (and should!) steer clear of these toxic, tacky ingredients to protect your familys health. When enough of us say no way, these food companies will get the message and clean up their act.

Here are the top 10 worst of the worst in our opinion (not necessarily ranked in order of the harm they do)€¦

1. Monosodium Glutamate (MSG)

What it is: MSG is an amino acid used as a flavor-enhancer in processed foods (one of the most common food additives).

Why Its Bad: Its an known excitotoxin, which is a neurotoxic chemical additive shown to harm nerve cells overexciting them, sometimes to the point of cell death. Regularly consuming excitotoxins like MSG destroys significant numbers of brain cells and can lead to serious health problems, including neurological disorders. (The two other common excitotoxins used in food are aspartic acid (found in aspartame) and l-cysteine, which is used as a dough conditioner.) In addition, regular consumption of MSG has been shown to stimulate the appetite and contribute to weight gain and obesity.

AKA: MSG goes by several aliases, such as Hydrolyzed Vegetable Protein, Hydrolyzed Plant Protein, Vegetable Protein Extract, Yeast Extract, Glutamate, Glutamic Acid, Sodium Caseinate, Textured Protein, Soy Protein Isolates, Barley Malt, Calcium Caseinate and Malt Extract.

Its Found In: Processed foods like salad dressings, low-fat yogurt, canned meats, frozen entrees, potato chips, canned soups (including Campbells Condensed Chicken Noodle Soup), and flavored crackers (like Wheat Thins, Cheez-Its and Triscuits).

2. Aspartame

What it is: One of the most widely-used artificial sweeteners.

Why Its Bad: Like MSG, aspartame is an excitotoxin. It also is believed to be carcinogenic, and produces neurotoxic effects such as headaches, dizziness, blurry vision, and gastrointestinal disturbances.

Aspartame contains 10-percent methanolwhich is shown to be broken down by the body into the toxic by-products formic acid and formaldehyde. Formaldehyde is considered to be a potent nerve toxin and carcinogen, which may explain why aspartame accounts for more reports to the FDA of adverse reactions than all other foods and food additives combined.

AKA: NutraSweet, Equal, Canderel, Spoonful, Natrataste, AminoSweet, plus others.

Its Found In: Over 6,000 products contain it, including diet and sugar-free sodas and drinks, sugar-free chewing gum, yogurt, breath mints, instant breakfasts, frozen desserts, juice beverages, and gelatins.

Avoid Its Pals: Splenda (Sucralose), Sweet €˜n Low (saccharine)

3. High Fructose Corn Syrup (HFCS)

What it is: This is a highly-refined sweetener in which corn starch is separated from the corn kernel. The corn starch is then converted into corn syrup through a process called acid hydrolysis.

Why Its Bad: Nearly all HFCS is made from genetically-modified corn. It is the number-one source of calories in the US diet, and has been shown to contribute to weight gain and the development of diabetes.

HFCS also is a major contributor to cardiovascular disease, arthritis, insulin resistance, and elevated triglycerides and raised LDL cholesterol. In 2009, theEnvironmental Health Journal reported that a study conducted by theInstitute for Agriculture and Trade Policy found mercury in 9 of 20 samples of commercial HFCS. The HFCS came from 3 different manufacturers including popular brands such as Quaker, Hunts, Kraft, Yoplait, Nutri-Grain, and Smuckers. Mercury is a heavy metal and is considered a potent brain toxin. The presence of mercury-contaminated caustic soda in the production of HFCS is common.

AKA: Corn sugar, glucose/fructose (syrup), high-fructose maize syrup inulin, iso-glucose, and fruit fructose.

Its Found In: Soda, salad dressings, breads, cereals, yogurt, soups, lunch meats, pizza sauce and condiments. On average, Americans consume 12 teaspoons of HFCS per day.

4. Agave Nectar

What it is: This highly-processed sweetener is derived from the agave (cactus) plant. Most agave sold in the US comes from Mexico.

Why Its Bad: Many consumers believe agave syrup is a healthful sweetener, but its anything but. Agave nectar contains the highest amount of fructose (55-97%) among all the commercial sweeteners, including HFCS (which averages 55% fructose).

Fructose has been shown to increase insulin resistance, the precursor to Type 2 diabetes. It is mainly broken down in the liver and then converted to fat. Excessive fructose, when consumed in quantities greater than 25 grams a day, has been shown to elevate uric acid levels, which causes chronic, low level inflammation throughout the body. It is also a main cause of fatty liver disease.

Fructose consumption also leads to weight gain, elevated blood sugar and triglycerides, plus high blood pressure.

AKA: Agave Syrup

Its Found In: Ice cream, energy bars and cereals, ketchup and other sauces. Agave is also sold as a stand-alone sweetener.

5. Artificial Food Coloring

What it is: If your food isnt naturally colorful, these additives tint them much like the dyes that color clothing.

Why Its Bad: Artificial food dyes were originally synthesized from coal tar and now they are derived from petroleum. They have long been controversial, and are one of the most widely used additives in food products today. Many dyes have been banned because of their adverse effects on laboratory animals. Studies have confirmed that nine dyes currently approved for use in the US raise the following health concerns.

According to the Center for Science in the Public Interests (CSPI) study on food dyes, The three most widely used dyes, Red 40, Yellow 5, and Yellow 6, are contaminated with known carcinogens. Another dye, Red 3, has been acknowledged for years by the Food and Drug Administration to be a carcinogen, yet it is still in the food supply. CPSI further reports that these nine food dyes are linked to health issues ranging from cancer and hyperactivity to allergy-like reactions.

A large-scale British government study (published in 2007in the UK medical journal Lancet) found that a variety of common food dyes, as well as the preservative sodium benzoate, increased hyperactivity and decreased the attention spans of children. These additives were shown to adversely affect children with attention-deficit hyperactivity disorder (ADHD), along with children having no prior history of behavior problems.

The European Union (EU) has put labeling regulations in place to inform consumers of the health risks, but the US has failed to follow suit.

AKA: Caramel color, FD&C Blue #1, Brilliant Blue FCF, Bright blue, Blue # 2, Ingtotine, Royal Blue, Red Number 3, Erythrosine, FD&C Red No.40, Allura Red AC, Yellow 5 and 6, FD&C Green Number 3, Fast Green, Sea Green, to name a few.

Its Found In: Beverages, candy, baked goods, cereal, energy bars, puddings, jams, bread, macaroni and cheese, deli meat, frostings, condiments, fast food, ice cream, sherbet, sorbet, plus meat and fish (to make them appear fresher).

6. BHA and BHT

What it is: Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are preservatives used in many foods to prevent oxidation and extend shelf life.

Why Its Bad: BHA and BHT are oxidants, which have been shown to form potentially cancer-causing reactive compounds in the body. The International Agency for Research on Cancer, part of the World Health Organization, considers BHA to be possibly carcinogenic to humans, and the State of California has listed it as a known carcinogen.

Where Its Found: In packaging materials, cereals, sausage, hot dogs, meat patties, chewing gum, potato chips, beer, butter, vegetable oils, cosmetics, and animal feed.

7. Sodium Nitrite and Sodium Nitrate

What They Are: These two closely-related chemicals are used to preserve meat.

Why Theyre Bad: When added to meat, the nitrates are readily converted to nitrosamines, which are associated with an increased risk of certain types of cancers. This chemical reaction occurs most readily at the high temperatures. In a 2007 analysis, The World Cancer Research Fund revealed that eating 1.8 ounces of processed meat every day increases your cancer risk by 20%.

AKA: Soda niter, Chile saltpeter

Theyre Found In: Cured meats, bacon, ham, salami, corned beef and hot dogs, pate, pickled pigs feet, canned meat (Vienna sausages, deviled ham), smoked salmon, dried fish, jerky.

8. Potassium Bromate

What it is: A form of bromide, it is used as an additive to increase the volume in some breads, rolls, and flours.

Why Its Bad: It has been shown to cause cancer in animals and is banned in the EU, Canada, and several other countries. The FDA, since 1991, has requested that bakers voluntarily stop using it. It is rarely used in California because a cancer warning is required on the label. Bromide is considered to be an endocrine disruptor.

AKA: Bromic acid, potassium salt, bromated flour, enriched flour.

Its Found In: Most commercial baked goods in the US, including Wonder Bread, Sunbeam, Home Pride (but not in Pepperidge Farm, Arnold, Entenmanns, and Orowheat brands). Its also common in flour, and occurs in some toothpaste and mouthwash brands as an antiseptic.

9. Recombinant Bovine Growth Hormone (rBGH)

What it is: Produced by Monsanto, rBGH is a genetically-engineered version of the natural growth hormone produced by cows. It is used to boost milk production in dairy cows.

Why Its Bad: rBGH milk contains high levels of insulin-like growth factor (IGF-1), excess levels of which have been implicated as major causes of breast, colon and prostate cancers. rBGH milk is not required to be labeled.

Giving cows rBGH has been shown to increase the incidence of mastitis. When a cow has mastitis, pus and blood are secreted into the milk. It also leads to antibiotic resistance, which is tied to the spread of virulent staph infections such as MRSA. Hormones in food have also been linked to the onset of early puberty for girls.

Consumer feedback spurred such megabrands as Dannon and General Mills, and the supermarket chains Wal-Mart, Starbucks, and Publix to phase out products with hormones rBST and rBGH.

AKA: Recombinant bovine somatotropin (rBST).

Its Found In: All dairy products that arent specifically labeled No rGBH or rBST.

10. Refined Vegetable Oil

What it is: There are many different kinds of commercially-refined vegetable oils, including soybean oil, corn oil, safflower oil, canola oil, and peanut oil.

Why Its Bad: Refined cooking oils are made by intensive mechanical and chemical processes that extract the oil from the seeds. The refining process also utilizes chemical solvents and high temperatures. The oils are then typically deodorized and bleached. This process removes the natural vitamins and minerals from the seeds and creates a product that has been shown to become rancid and oxidize easily, causing free radical formation.

These oils are also high in Omega-6 fatty acid, which is inflammatory and neutralizes the benefits of Omega-3s in your diet. The oxidation effect has been shown to contribute to inflammation in the body, DNA damage elevated blood triglycerides, and impaired insulin response. Additionally, many refined vegetable oils are hydrogenated. This process creates trans fatty acids, which are known to contribute to heart disease and some cancers.

strong>Its Found In: Many, if not most, processed foods such as crackers, granola bars, and baked goods use these vegetable oils. They also are popular as stand-alone products (i.e., cooking oils and margarines).

Conclusion: This is certainly not a complete list of all the unhealthful ingredients in commercial foods today, but these are the ones to avoid like the plague. If you have other nominees, please add them here in the comments below.

If we consumers refuse to purchase products containing these ingredients, the food industry will quit making them. Its really that simple. (Youd be surprised at how closely food companies monitor their sales!)

Voting with your dollars is a powerful and immediate way to influence the quality of food in the supermarket. The more you vote, the faster things will change!

 

Taco Bell beef faked? No more than the rest of the FDA-approved toxic food supply

(NaturalNews) The word spread like wildfire across the internet: An Alabama law firm had filed a class action lawsuit against Taco Bell in California, saying its meat fails to meet the definition of beef set forth by the U.S. government (and even that’s a pretty low hurdle, if you ask me). The lawsuit claims Taco Bell’s meat cannot be honestly advertised as “beef” because it claims tests showed the meat was only 35% beef, not the 70% beef required by federal standards.

“It’s mainly soy and oats, and there’s lots of other stuff in there that I don’t even know how to pronounce,” said attorney Dee Miles.

Taco Bell responded quickly, saying their meat was “88% beef” and that they buy the same brand of beef sold in supermarkets —Tyson Foods.

Oh well, that clears it all up, then. Tyson Foods.

And what’s the other 12%? According to Taco Bell, it’s water, spices, oats, starch and “other ingredients” that the restaurant says contribute to the “quality” of its beef. Apparently, Taco Bell believes the way to enhance the quality of beef is to throw in things that are not beef.

So what else might be found in that “other ingredients” category? A quick look at Taco Bell’s own website reveals the restaurant uses all the following ingredients in its various menu offerings:

€¢ Autolyzed Yeast Extract (which contains MSG, an excitotoxin)
€¢ Red #40, Blue #1, Yellow #6 artificial colors
€¢ Corn syrup solids
€¢ Partially Hydrogenated Corn Oil
€¢ Soy Protein
€¢ Propylene Glycol Alginate
€¢ Dimethylpolysiloxane (an anti-foaming chemical)

Source:http://www.tacobell.com/nutrition/i…

Are you seriously eating at Taco Bell?

If you’re eating at Taco Bell, there’s not something wrong with their meat…there’s something wrong with your head.

Even if Taco Bell’s beef is 100% beef, it’s still conventional beef from cows that are processed in factory farm operations (rather than open-range grass-fed cows). The soy ingredients used in Taco Bell foods are almost certainly GMO soy in origin. The other chemicals such asdimethylpolysiloxanemake their foods sound more like chemical concoctions than real food.

Then again, Taco Bell beef is probably no worse than any other fast food restaurant. These junk food chains all existat the fringes of the very definition of “food”. What they serve is more like PHUD.

In fact, in some ways Taco Bell is actually far better than some other popular restaurants. Kentucky Fried Chicken (KFC), for example, usesmonosodium glutamateacross a huge percentage of its menu items. And they advertise their fried chicken as “fresh!” (How is it fresh if it’s fried? The claim makes no sense…)

Suddenly we care about food quality at Taco Bell?

But seriously, the bigger issue here isn’t Taco Bell’s meat ingredients as much as it is Americans’ dietary complacency:If you eat at Taco Bell, you don’t CARE what you’re eating.Why should it matter if it’s meat, or soy, or even recycled rat turds? The very fact that somebody is eating at Taco Bell already establishes they’re not very interested in the purity, origins and nutritional potency of the foods they consume.

If a guy walked up to me, for example, and showed me a Taco Bell beef burrito and complained, “Dude, I’m not sure if this is real beef! What do you think is the problem here?” Then I would pause, examine the burrito carefully, then reply, “The problem is…you’re a moron!

Since when did people ever read the ingredients of the food they buy at Taco Bell anyway?

I guess reading ingredients lists is just too complicated these days

That’s the glaring contradiction in all this, frankly. Of all these people sounding the alert over Taco Bell’s beef, how many of them ever read the ingredients of the food they buy at Taco Bell in the first place? How many read ingredients at ANY restaurant? How many read the ingredients of the foods they buy at the grocery store? How many consider whether their favorite restaurants are cooking their food on toxic nonstick cookware?

The answer isvirtually none. Because if mainstream America actually read (and understood) the chemicals going into the foods they buy every single day — like bacon, sausage, canned soups and processed foods — there would bean overnight food revoltthat would make Taco Bell’s beef burrito issue seem irrelevant.

Because Taco Bell’s ingredient list isn’t any worse than what you find in canned soups at your grocery store right now. And if you really want to find some toxic foods, look into the children’s frozen food section where you’ll find some of the most obnoxious and damaging chemicals of all, including sodium nitrite which causes cancer, and artificial colors which are derived from coal tars.

I recently produced and posted a mini-documentary video showing how blueberries are fakedin many mainstream food products, including cereals from General Mills and Kellogg’s. You can watch that video at www.FoodInvestigations.com

Nobody seemed to go berserk over that. Fake blueberries are acceptable to mainstream consumers, it seems. But fake beef? Oh, now that’s messin’ with the food supply!

Eat up, America! The beef in your burrito is no more fake than the idea that the FDA-approved processed dead food supply is somehow good for your health. By the way, you’re also paying for your fake food using fake money being counterfeited by the Federal Reserve faster than you can say, “genetically modified soybean filler material.”

Learn more: http://www.NaturalNews.com/031147_Taco_Bell_beef.html#ixzz1CTZiFiUA

The Top Five Cancer-Causing Foods

The Top Five Cancer-Causing Foods

Ever wonder which foods should be strongly avoided by those at high risk for cancer? We can begin identifying cancer-causing foods once we know which ingredients in our food cause cancer. Some of those ingredients are food additives and chemicals used to enhance taste, while others are used strictly for appearance or to increase product shelf life. The key to avoiding cancer-causing foods is knowing which ingredients are carcinogens — or cancer promoters — and then reading food labels to permanently avoid consuming those ingredients.€¨€¨Cancer tumors develop, in part, by feeding on sugar in the bloodstream. If you eat lots of sugary snacks loaded with simple carbs, you’re loading your bloodstream with the chemical energy needed for cancer cells (and tumors) to proliferate. No biological system can live without fuel for its chemical processes, including cancer cells. Thus, one of the strategies to pursue for any anti-cancer diet is to eat low-glycemic diet. That means no refined sugars… ever! No refined grains (white flour, for example), no heavy use of sweeteners and the lifetime avoidance of sugary soda pop. Aside from starving tumors, eating foods low in sugar and avoiding simple carbs will also keep your weight in check while helping prevent blood sugar disorders such as type-2 diabetes.€¨€¨What to avoid on the labels: high-fructose corn syrup, sugar, sucrose, enriched bleached flour, white rice, white pastas, white breads and other “white” foods.

The dangers of hydrogenated oils

Hydrogenated and partially hydrogenated oils — another danger — are developed from otherwise harmless, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. This process helps prolong shelf life but simultaneously creates trans fats, which only have to be disclosed on the label if the food contains more than 0.5 grams per serving. To avoid listing trans fats, or to claim “trans fat free” on their label, food manufacturers simply adjust the serving size until the trans fat content falls under 0.5 grams per serving. This is how you get modern food labels with serving sizes that essentially equate to a single bite of food. Not exactly a “serving” of food, is it?€¨€¨Besides being a cancer factor, trans fats promote heart disease, interrupt metabolic processes, and cause belly fat that crowd the organs and strain the heart. The essential fatty acids that the hydrogenation process removes are responsible for a number of processes in your body. When trans fats replace these essential fatty acids, they occupy the same space without doing the same job. The “anchor” portion of the fatty acid is in place (which is how the body recognizes the fatty acid and puts it to work) but the chemically active part of the fatty acid is twisted, distorted, and missing vital parts.€¨€¨After the hydrogenation process, the fatty acid can’t biochemically function in the same way. Things like brain cell function, hormones, gland function, oxygen transport, cell wall function (keeping things in or out of your cells) and digestive tract operation (putting together nutrients and blocking allergens) are adversely affected. €¨€¨Food manufacturers don’t tell you this on the product label, of course. Your body needs essential fatty acids and you are programmed to keep eating until you get them. If you’re only eating trans fats, you’ll never feel fully satiated, because your body will never get the fatty acids it needs for essential function. Since cancer needs high blood sugar and low oxygen levels, a person with lots of belly fat who just can’t seem to put down those trans fat cookies or crackers (also loaded with flour and simple sugars) presents the ideal environment for the development of cancer.

The acrylamide factor

Since trans fats are often formed during the frying process, we should also talk about acrylamides. Acrylamides are not added into food; they are created during the frying process. When starchy foods are subjected to high heat, acrylamides form. A Swedish study found that acrylamides cause cancer in rats, and more studies are under way to confirm the understanding that acrylamides also cause cancer in humans.

Sodium nitrite (and nitrates)

Food companies add sodium nitrite into certain foods on purpose. This carcinogen is added to processed meats, hot dogs, bacon, and any other meat that needs a reddish color to look “fresh.” Decades ago when meats were preserved, it was done with salt. But in the mid 20th century, food manufacturers started using sodium nitrite in commercial preservation. This chemical is responsible for the pinkish color in meat to which consumers have grown accustomed. Although today the use of refrigeration is largely what protects consumers from botulism and bacteria, manufacturers still add sodium nitrite to make the meat look pinkish and fresh.€¨€¨The nitrites themselves are not the problem. People get more nitrites from vegetables than they do from meat, according to research by the University of Minnesota. During the digestion process, however, sodium nitrite is converted to nitrosamine, and that’s where the cancer problems begin. Nitrosamine is a carcinogen, but since it is not technically an ingredient, its presence can be easily overlooked on the packaging. Nitrosamines are also found in food items that are pickled, fried, or smoked; in things such as beer, cheese, fish byproducts, and tobacco smoke.€¨€¨Knowing about all these ingredients doesn’t mean there is simply a “short list” of foods that should be avoided. You have to vigilant and read labels constantly. Here are the five worst offenders:

  • Hot dogs: The Cancer Prevention Coalition recommends that children should not eat more than 12 hot dogs per month because of the risk of cancer. If you must have your hot dog fix, look for those without sodium nitrite listed among the ingredients.
  • Processed meats and bacon: These meats almost always contain the same sodium nitrite found in hot dogs. You can find some without nitrites, but you’ll have to look for them in natural grocers or health food stores. Bacon is also high in saturated fat, which contributes to the risk of cancers, including breast cancer. Limiting your consumption of processed meats and saturated fats also benefits the heart.
  • Doughnuts: Doughnuts contain hydrogenated oils, white flour, sugar, and acrylamides. Essentially, they’re one of the worst cancer foods you can possibly eat. Reader’s Digest calls doughnuts “disastrous” as a breakfast food, and many experts agree it’s probably one of the worst ways to start the day.
  • French fries: Fries are made with hydrogenated oil and fried at high temperatures. Some chains even add sugar to their fry recipe to make them even more irresistible. Not only do they clog your arteries with saturated fat and trans fat, they also contain acrylamides. They should be called “cancer fries,” not French fries.
  • Chips / crackers / cookies: These generally contain white flour and sugar as well as trans fats, but it’s not enough to simply look for these ingredients on the label; you have to actually “decode” the ingredients list that food manufacturers use to deceive consumers. They do this by hiding ingredients (such as hiding MSG in yeast extract, or by fiddling with serving sizes so they can claim the food is trans fat free, even when it contains trans fats (the new Girl Scout cookies use this trick).

Besides avoiding these foods, what else can consumers do to reduce their risk of cancer? The main things are simple: Eat unprocessed foods and base your diet largely on plants. Consume foods that have omega-3 fats and other essential fatty acids. Eat lots of fruits and vegetables; many common ones have known cancer-fighting properties. Get regular vigorous exercise, since tumors cannot thrive in highly oxygenated environments. Keep your blood sugar stable to avoid being an all-you-can-eat buffet for cancer cells.€¨€¨Eat foods high in natural vitamin C, a nutrient that deters the conversion of nitrite into nitrosamine and promotes healthy immune function. Make sure you get adequate amounts of cancer-fighting vitamin D through exposure to sunlight — about 10 to 15 minutes each day if you have fair skin, or ten times as long if you have dark skin pigmentation. Stay well hydrated to ensure that your body rids itself of toxins. Avoid smoking and don’t use conventional fragrance, cosmetics and personal care products — virtually all of them contain cancer-causing chemicals.€¨€¨Preventing cancer is actually quite straightforward. Even the World Health Organization says that 70 percent of all cancers can be prevented with simple changes in diet and lifestyle. The truth is that most people give themselves cancer through the foods, drinks and products they choose to consume. In my opinion, over 90 percent of cancers are easily preventable.€¨€¨By the way, don’t you find it interesting that the cancer industry seems to have no interest whatsoever in urging people to avoid eating sodium nitrite, or to stop using cancer-causing skin care products, or to get more sunlight on their skin so they can prevent cancer with vitamin D? As you’ll read in many other articles I’ve written here, it is my firm belief that the cancer industry has no interest whatsoever in preventing cancer, and it primarily interested in treating cancer for profit. This view is generally agreed upon by noted cancer target=”_blank” experts such as Dr. Samuel Epstein and Dr. Ralph Moss. See www.PreventCancer.com to learn more from Dr. Epstein.