Cancer’s #1 Favorite Food

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There’s a lot of controversy surrounding cancer and what causes it, but everyone seems to agree on at least one thing:

Treating cancer is expensive. Preventing it can be a lot cheaper.

Nearly 1.6 million Americans faced a cancer diagnosis in 2014 (the most recent year for which numbers are available),1)https://nccd.cdc.gov/USCSDataViz/rdPage.aspx with a cost of care that, in some cases, ranged upwards of $115,000.2)https://costprojections.cancer.gov/annual.costs.html

Yet, while study after study has shown that diet plays a major role in whether a person gets cancer, and that people tend to make healthier food choices when they’re eating at home,3)https://www.usda.gov/media/press-releases/2014/01/16/american-adults-are-choosing-healthier-foods-consuming-healthier Americans allocate less money toward food consumed at home than pretty much anyone else in the world. For example, according to the USDA’s Economic Research Service,4)https://www.ers.usda.gov/data-products/food-expenditures.aspx we spend 6.4 percent of our income on eating at home, while the Finnish spend twice that and the Venezuelans spend triple that percentage.

And it’s not just people in other countries who spend more of their income on food. Our grandparents did, too. Back in 1960, Americans spent about 17.5 percent of their income on all food—including what they ate at home and what they ate out. Now, we spend about 10 percent of our income on eating, regardless of where it takes place.5)http://www.npr.org/sections/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do

These numbers represent a disturbing shift in our national mindset. We’ve moved from a time when soils were healthier and food was more nutritious and generally less processed—but more expensive—to the present day, when the soils used in commercial agriculture are more depleted, the produce grown in them is less nutritious, and widely available foods are more processed—but also more affordable.

Simply put, Americans are not used to paying what high-quality food costs anymore.

Even people with access to sustainably produced, locally grown food via a farmer’s market, natural grocery store, or CSA often struggle with the cost. These products are more expensive to grow or raise—and therefore more expensive to buy.

But even though processed, packaged foods are sometimes cheaper than their sustainably produced, whole-food alternatives, their true cost can be astronomical.

According to Dr. Raymond Francis, author of Never Fear Cancer Again, disease has only two possible causes: toxicity and malnutrition.

The foods that increase cancer risk often contribute to both.

The bottom line is that we can pay more now for healthier foods and the deeper nutrition and reduced toxicity that come with them—whether we’re paying financially or, if we’re backyard food producers, through an investment of time and energy—or we can pay more later to treat the diseases that can stem from malnutrition and toxicity. As one young TEDx speaker, Birke Baehr, put it back in 2011, “We can either pay the farmer, or we can pay the hospital.”6)https://www.youtube.com/watch?v=SvVZwJbs54c

In the end, one of the best ways to reduce your risk of cancer is by eating the diet we all know we should—filled with high-quality vegetables, fruits, whole grains, proteins, and healthy fats.

If you’re not quite there yet, and you’re interested in reducing your risk of cancer by cleaning up your diet, the following list of carcinogenic (or potentially carcinogenic) foods is a good place to start. You can improve your health even further by replacing them with foods from our list of 30+ Cancer-Fighting Foods.

One final note: As you read this list, remember the old adage that “the dose makes the poison.” Even water, which everyone would agree is absolutely essential for life, can kill you if you drink too much at once.7)https://www.scientificamerican.com/article/strange-but-true-drinking-too-much-water-can-kill While it’s best to avoid these foods on a consistent basis, most of them probably won’t hurt you if they’re consumed every once in a while. After all, what’s a BLT without the bacon?

  • Sugar: Cancer has a favorite food. It’s sugar. Without it, cancer cells can’t grow and spread—in fact, they need almost 50 times more sugar to function than regular cells, according to Dr. Nasha Winters, author of The Metabolic Approach to Cancer. In addition, up to 80 percent of cancers are fueled by glucose and insulin, in one way or another.8)http://www.greenmedinfo.com/article/recent-observations-indicate-cancer-cells-readily-utilize-fructose-support-proliferation-and It’s easy to see why too much sugar in the diet is a very bad thing. In fact, the less refined sugar, the better!
  • Alcoholic Beverages: Our bodies turn the ethanol in alcoholic drinks into acetaldehyde, a known carcinogen. In addition to damaging the body’s DNA and keeping cells from being able to perform repairs, alcohol also increases estrogen levels in the blood (a contributor to breast cancer), prevents the body from absorbing several nutrients, and may contain carcinogenic contaminants.9)https://www.cancer.gov/about-cancer/causes-prevention/risk/alcohol/alcohol-fact-sheet#q3 It should be noted, however, that red wine contains resveratrol, a substance that has been shown to have anticancer properties.10)https://www.ncbi.nlm.nih.gov/pubmed/28123566 While the substance itself has been widely studied, only a few studies have looked at whether drinking red wine reduces a person’s cancer risk.
  • Tobacco: This one’s no surprise. While tobacco is lovely when used for plant gratitude, and Native American cultures believe it offers its own gift of interpretation to help with disputes, it can wreak havoc on a person’s body when it’s smoked or chewed. Smoking tobacco, inhaling secondhand smoke, or using smokeless tobacco—whether chewing tobacco or snuff—all put loads of carcinogenic chemicals into your body.11)https://www.cancer.gov/about-cancer/causes-prevention/risk/tobacco/cessation-fact-sheet
  • Processed Meats: Defined as any meat that’s been preserved through curing, being salted or smoked, or by other means, processed meats include bacon, hot dogs, sausage, and lunch meats including corned beef, salami, pepperoni, capocollo, bologna, mortadella, and ham. They are categorized by the International Agency for Research on Cancer (IARC) as “carcinogenic to humans.”12)https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf Scientists suspect that the nitrite preservatives contained in processed meats are what causes the harm. The body can convert these nitrites into N-nitroso compounds (NOCs), which damage cells in the bowel lining. To heal the damage, cells replicate more often, which in turn provides more opportunities for DNA replication errors.
  • Red Meat: Beef, lamb, and pork contain heme iron, a naturally occurring red pigment that helps form carcinogenic compounds in the body and has toxic effects on cells and genes.13)http://cancerpreventionresearch.aacrjournals.org/content/4/2/177 It’s important to note that, in their research, scientists are lumping industrially produced red meat together with meat from animals raised on a natural, healthy diet. There’s no discussion in the scientific community on whether meat of healthier animals—such as cows fed and finished on grass—has the same negative effects.
  • Charred Meats: Grilling meat at high temperatures can produce heterocyclic amines and polycyclic amines, both of which can increase a person’s risk of developing cancer.14)http://www.cancerresearchuk.org/about-cancer/causes-of-cancer/diet-and-cancer/how-healthy-eating-prevents-cancer
  • Salt-Preserved Foods: In addition to the processed, salt-cured meats mentioned above, this category includes salted fish and some pickled vegetables. The IARC lists Chinese-style salted fish as carcinogenic, but hasn’t yet made a determination on whether other types of salted fish increase the risk of cancer in humans.
  • Coffee: Is it, or isn’t it? Thanks to a recent lawsuit, coffee’s been in the news lately. At issue is the fact that roasting coffee beans causes the formation of acrylamide, a naturally occurring substance that has the potential to interact with DNA.15)http://www.newsweek.com/fear-coffee-causes-cancer-prompts-california-add-warning-labels-672831?yptr=yahoo Coffee isn’t the only culprit, though. Acrylamide develops in many foods when they are cooked at high temperatures for a long time (think baking, frying, and toasting, in addition to roasting). This year, the United Kingdom’s Food Standards Agency launched a “Go for Gold” campaign to encourage people to avoid overcooking foods—thus minimizing the creation of acrylamide—by aiming for a finished color of golden yellow or lighter.16)https://www.food.gov.uk/news-updates/news/2017/15890/reduce-acrylamide-consumption Despite the fact that coffee contains acrylamides, the popular beverage offers several other health benefits. So many, actually, that the American Institute for Cancer Research includes coffee on its list of Foods That Fight Cancer.
  • Areca nuts: About 10 percent of the world’s population still chews this addictive berry. It’s been shown to have several ill effects on the body, and is linked to numerous cancers.17)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4080659
  • Artificial Sweeteners: According to M.D. Anderson Cancer Center, the link between artificial sweeteners and cancer is inconclusive—but possible. Since some studies have shown a correlation between the two in lab animals, the current recommendation is to avoid artificial sweeteners like aspartame and saccharine altogether.18)https://www.mdanderson.org/publications/focused-on-health/may-2015/FOH-cancer-love-sugar.html[/note]
  • Toothpaste: Okay, so, technically toothpaste is not a food, but it made this list because it’s ingestible and some formulations may contain disperse blue 1, a dye that’s listed by the IARC as possibly carcinogenic to humans—and that’s also used as a hair and fabric dye.19)https://ntp.niehs.nih.gov/ntp/roc/content/profiles/disperseblue1.pdf Worth keeping an eye on!
  • Very Hot Beverages: Studies in cultures where people typically drink their tea or mate at about 149°F (70°C) have found a correlation between very hot beverages and the risk of esophageal cancer. But, unless you keep a thermometer handy when you’re drinking your morning Joe, how are you supposed to know how hot is too hot? Here’s a good rule of thumb: If you have to sip it to be able to drink it, let it cool a bit first.

What about you? What’s your take on what causes cancer—and what you can do to prevent it? Leave us a comment below!

(This article was originally published on October 2, 2017.)

 

References   [ + ]

1. https://nccd.cdc.gov/USCSDataViz/rdPage.aspx
2. https://costprojections.cancer.gov/annual.costs.html
3. https://www.usda.gov/media/press-releases/2014/01/16/american-adults-are-choosing-healthier-foods-consuming-healthier
4. https://www.ers.usda.gov/data-products/food-expenditures.aspx
5. http://www.npr.org/sections/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do
6. https://www.youtube.com/watch?v=SvVZwJbs54c
7. https://www.scientificamerican.com/article/strange-but-true-drinking-too-much-water-can-kill
8. http://www.greenmedinfo.com/article/recent-observations-indicate-cancer-cells-readily-utilize-fructose-support-proliferation-and
9. https://www.cancer.gov/about-cancer/causes-prevention/risk/alcohol/alcohol-fact-sheet#q3
10. https://www.ncbi.nlm.nih.gov/pubmed/28123566
11. https://www.cancer.gov/about-cancer/causes-prevention/risk/tobacco/cessation-fact-sheet
12. https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
13. http://cancerpreventionresearch.aacrjournals.org/content/4/2/177
14. http://www.cancerresearchuk.org/about-cancer/causes-of-cancer/diet-and-cancer/how-healthy-eating-prevents-cancer
15. http://www.newsweek.com/fear-coffee-causes-cancer-prompts-california-add-warning-labels-672831?yptr=yahoo
16. https://www.food.gov.uk/news-updates/news/2017/15890/reduce-acrylamide-consumption
17. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4080659
18. https://www.mdanderson.org/publications/focused-on-health/may
19. https://ntp.niehs.nih.gov/ntp/roc/content/profiles/disperseblue1.pdf

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A Homesteader’s Shocking Lesson About ‘Added Sugar’

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A Homesteader’s Shocking Lesson About ‘Added Sugar’

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While making plans with a farm apprentice regarding her upcoming move to our homestead and discussing room-and-board details, she let me know that she did not eat any foods with added sugar. She wouldn’t mind fixing her own meals separately, she told me, but I assured her it would be no trouble for me to take the whole household off sugar. I thought eliminating sugar was just a matter of cutting out dessert foods, which didn’t seem like a big deal.

What never occurred to me was that sugar, in one form or another, is added to a great many common foods. While it is no surprise to find sugar in soda pop, candy, pastries, ice cream and other so-called junk food, it came as a bit of a shock to learn how many other prepared foods contain it. Even more so was the shock of learning how much I—as one who considers my cooking style to be mostly from whole foods—use it in meal preparation, as well.

Cutting sugar completely from our diet was far more difficult than I had imagined it would be. Like many Americans, I was so accustomed to using sugar in my everyday cooking that I didn’t even always notice how often I use it. After the apprentice’s arrival, I was amazed to realize how many of the recipes I’ve used for years contain sugar. Just a few tablespoons here or a teaspoon there had never seemed significant, but I began to become aware of how much it really was.

Even foods as basic as breads suddenly presented problems. I make a great homemade corn bread, for example—northern style, with yellow cornmeal and sugar. Most yeast breads contain sugar, too, along with many of even the healthiest muffins.

Homemade soups and sauces usually call for a little sugar, adding just the right touch or bringing out the flavor of everything from pumpkin soup to spaghetti sauce. And while I don’t put sugar in my beef or chevon stews, I do add a little browning sauce that includes—you guessed it—sugar.

One day when I was collecting ingredients in the pantry for a casserole that included store-bought cream-style corn, the apprentice reached for the can and read the label.

‘What?! No Way’

“It has sugar in it,” she told me.

“What?!” I was astonished. “No way.” I checked the label and saw she was right.

Once I started looking for it, I found sugar lurking everywhere. The round buttery crackers I usually crumbled on top of my macaroni-and-cheese are sugar-sweetened. So are canned soups. And all kinds of sauces—from barbecue, which you might suspect, to Worcestershire, which you probably wouldn’t. Ketchup too, along with pickles and relishes and other condiments. Even breakfast cereals billed as “regular” and “plain,” often contain added sugar.

Even simple sandwiches posed challenges. Regular peanut butter is sweetened, as of course are jams and jellies. Mayonnaise and most brown mustards contain sugar, as do some luncheon meats. Perhaps a salad instead—but wait, store-bought salad dressings and croutons are loaded with sugar!

A Homesteader’s Shocking Lesson About ‘Added Sugar’

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Even foods we often think of as healthy alternatives sometimes contain sugar. Items like granola, nutrition bars, fruit-based drinks, fruit rollups, and other foods marketed to children can be sugar-laden.

The Many Names of Sugar

One of the reasons many people use more sugar than they realize is that sugar disguises itself under many other names. Careful label-readers often don’t find “sugar” listed, but will instead see ingredients such as dextrose, maltose, cane juice or solids, fructose, high fructose corn syrup, glucose, and dozens of other words that all mean the same thing: added sugar.

By some accounts there are 40, 50 or even more different terms for added sugar. It can be derived from sugar cane, sugar beets, corn, coconut and other plants, and processed in a wide variety of ways into many forms. Often a packaged food label will list several sugar variations, the combination of which can result in an astounding total volume of sugar per serving.

Avoiding sugar can be tricky. It helps to become familiar with all the names it goes by in order to be able to pick it out of an ingredients list. Poring over labels can be tedious, but it gets easier with practice. The more important it is to avoid sugar—that is, the more serious the health consequences of eating it—the more crucial it is to read ingredients lists and know how to recognize sugar in all its various forms. The keys are diligence and determination.

Most people alive today grew up on a fairly steady diet of sugar. Even those of us who are health-conscious may well consume more sugar than we are aware of. To some of us, we are so used to everything from breads to canned fruits to breakfast staples being so chock full of sugar that these foods taste a little foreign to us without it.

Lessons Learned

My homestead underwent a radical change in eating habits when we began learning to accommodate a completely sugar-free person into our menu planning. Some of it was easy. We substituted natural sweeteners such as local honey and our own maple syrup into foods with a great deal of success. With other items, we tried simply omitting sweeteners altogether and learned to like them that way.

Although many people use popular sugar substitutes with satisfaction, we steered clear of them because none of us cared for the taste or didn’t want to add more processed ingredients to our diets. Using artificial sweeteners is a personal choice, but it is worth remembering that some fake sugars pose health threats of their own.

The apprentice was able to eat homemade breads with little or no negative reaction, probably because the sugar used in the dough was processed and transformed by the yeast organisms prior to baking. However, some bread recipes use more sugar than others, and I learned to tailor my bread-making by using less sugar, substituting natural sweeteners when practical, and using more whole grains to offset the sweetness.

After the apprentice moved on, we were glad to return to using sugar in some foods but found that we were perfectly content without it in others. But we now have a better understanding of the widespread pervasiveness of sugar in foods, both prepackaged and homemade, and this new awareness better equips us to make conscious choices to consume it or not.

Do you have advice for avoiding sugar? Share your advice in the section below: