17 видео

Выживаемость при раке

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Reducing Cancer Risk in Meat-Eaters

Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.

Carnitine, Choline, Cancer, and Cholesterol: The TMAO Connection

Expanding on the subject of my upcoming appearance on The Dr. Oz Show, a landmark new article in the New England Journal of Medicine shows that choline in eggs, poultry, dairy, and fish produces the same toxic TMAO as carnitine in red meat—which may help explain plant-based protection from heart disease and prostate cancer.

BRCA Breast Cancer Genes and Soy

BRCA Breast Cancer Genes and Soy

One reason why soy consumption is associated with improved survival and lower recurrence rates in breast cancer patients may be because soy phytonutrients appear to improve the expression of tumor-suppressing BRCA genes.

Cancer, Interrupted: Green Tea

Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.

Cancer, Interrupted: Garlic and Flavonoids

Garlic and flavonoid phytonutrients found in fruits, vegetables, nuts, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.

Eating Outside our Kingdom

A higher rate of cancer deaths among those that handle and process meat is attributed to infection with viruses, and chronic exposure to animal proteins.

Starving Cancer with Methionine Restriction

Methionine restriction—best achieved through a plant-based diet—may prove to have a major impact on patients with cancer because, unlike normal tissues, many human tumors require the amino acid methionine to grow.

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