An Everyday Cause of Cancer
You Can and Should Avoid
June 17th, 2012 by Holly Cornish
A friend of mine recently learned her husband has early stage cancer. Praise God, it’s treatable and he’ll probably be all right.
We got to talking about how it might have happened. What on earth could have caused it? We’re all exposed to so many toxic substances. Today I’m going to talk about just one that might have had some role in this man’s misfortune. There’s no way to know for sure, but it’s one of the most common, widespread carcinogens in America.
It’s yet another poison you don’t need and can easily avoid. Keep reading for the details…
Continued below. . .
Drink This and Cancer
Comes Pouring Out of Your Body
“If I could pick only one treatment to cure my cancer, this would be it,” says a top expert on alternative cancer treatments.
Research conducted by a scientist at the Detroit Institute of Cancer Research showed this is one of the world’s most powerful cancer cures. Even the mainstream National Cancer Institute confirmed that this do-it-yourself treatment kills cancer cells. Then they buried the research.
Personally, I’ve been writing about cancer treatments for almost seven years. Out of nearly 400 that I’ve investigated, I haven’t found an at-home treatment that’s better.
It worked for Robert, age 54, who had late stage stomach cancer. His doctors told him he didn’t have chance. The most they could do was buy him a little time, using four aggressive chemotherapy drugs PLUS radiation — a deadly, toxic, last-ditch treatment.
INSTEAD Robert used this non-toxic liquid and was completely cancer-free within months. The amazed doctor was forced to admit Robert’s cancer was “in remission.” Two years later, he was still cancer-free.
It’s the ultimate irony…
For several decades, the U.S. government has blessed the widespread sale and use of a known carcinogen—ignoring scores of studies proving it damages our health.
Scientists now believe the poster child for “safe” packaging chemicals may be making one of their best cancer treatments useless!
I’m talking about bisphenol-A, called BPA for short. This polycarbonate is used to harden plastics and is found in everything from CDs and dental fillings to sunglasses. It’s used as a protective lining in metals cans, such as soda cans. It’s found in nearly all plastic drink containers.
Long-time readers might remember an earlier article (Issue #17) where I warned that BPA is found in the urine of 95% of Americans—including that of innocent babies! That article went into great detail on the abundant evidence against the use of BPA.
I also reported that many scientists are concerned about BPA. Levels in humans are well above those known to cause adverse effects in lab animals.
And yet as recently as March 2012, the Food and Drug Administration (FDA) is still insisting “the scientific evidence at this time does not suggest that very low levels of human exposure to BPA through the diet are unsafe.”1
Government organizations and the medical establishment have known since the 1890s that BPA acts as a synthetic form of the hormone estrogen. And there’s a great deal of evidence that over-exposure to estrogens in our food and environment is a major source of health problems…
When a team of University of Cincinnati scientists exposed human breast cancer cells to low levels of BPA, they were shocked to find that BPA acts on cancer cells in much the same way that estrogen does.
But wait, this gets even worse. BPA encouraged the production of proteins that prevent cancer cells from being killed by chemotherapy drugs, according to cell biologist and lead study author Nira Ben-Jonathan, PhD.
So according to the study’s results, not only does BPA contribute to cancer formation—it undermines and neutralizes mainstream medicine’s favorite way of treating cancer!
The study’s authors said “these data provide considerable support to the accumulating evidence that BPA is hazardous to human health.”2
And despite the FDA’s ‘defend and deny’ strategy—many folks are waking up to the warnings and taking decisive action…
Canada says “NO” to cancerous BPA!
While many federal government agencies in the U.S. continue to express only mild concern about the possibility that BPA is a dangerous carcinogen, folks in other countries are taking a far more hard-nosed approach.
Canada has always been in the vanguard when it comes to cracking down on BPA use. After first taking steps in 2008 to control use of this toxic chemical, Canada became the first nation in the world to ban it altogether in 2010.
And Canada may be setting a trend for many other nations around the globe…
Despite significant industry pressure, the European Union banned BPA use in baby bottles as of June 2011. And the French National Assembly went a step further—declaring BPA to be banned from ALL food packaging by 2014.
Prompted by consumer concerns about BPA toxins in the food supply, Japanese industries took swift action to voluntarily reduce the use of BPA between 1998 and 2003.
So what did they do? Their two approaches included:
- Changing inner can linings from a paint containing BPA to a PET film laminate, and/or
- Using an EXR paint with much less BPA migration into food.
A follow-up examination of canned foods and beverages in Japan revealed virtually no BPA in these items!
China and Malaysia have also jumped on the ‘ban BPA’ bandwagon—announcing plans in 2011 to bar its use in baby bottles and other food and drink packaging for children.
So who cares if the rest of the world wants to change their food packaging! In the U.S. of A.—we’re gonna do it another way…
FDA favors a “watchful waiting” approach
According to the FDA, you needn’t be overly concerned about getting excessive BPA through food. They insist that both children and adults are able to rapidly metabolize and eliminate the ‘trace amounts’ of chemical ingested.
But because environmental groups, health care professionals and other pests… er, uh… concerned persons keep making this an issue—the agency said it plans to continue researching the chemical and review study results carefully.
Because of its pro-BPA stance, the agency only recently responded to the 2008 petition from the National Resources Defense Council (NRDC) to ban BPA from products manufactured in the United States.
And the NRDC had to sue the administration to get a response!
Dr. Sarah Janssen, senior scientist in the public health program at the Natural Resources Defense Council, said the FDA has “failed to protect our health and safety” and is “out-of-step with scientific and medical research.”
Meanwhile, 11 states have refused to wait another moment. In October 2011, California became the latest state to ban BPA from baby bottles and children’s sippy cups.
What’s more, some U.S. manufacturers have begun voluntarily removing BPA from can linings. But it is still legal to use BPA in all food packaging, so we’re not out of the woods just yet…
As Japan has clearly shown, it IS possible to manufacture packaging without BPA. But it seems the FDA is being strong-armed by companies with a vested interest in keeping BPA on the market.
In the words of NRDC scientist Dr. Janssen, the FDA’s lack of regulatory action “illustrates the need for a major overhaul of how the government protects us against dangerous chemicals.” The FDA is quite aggressive about banning food supplements based on minimal or no evidence of hazard.
Meanwhile, it permits substances like BPA that are proven toxic by a mountain of evidence — apparently because these substances are manufactured by powerful industries. The agency’s conduct is repulsive and disgusting. As I’ve said many times before, the regulatory state actually puts us all in greater danger because it creates the illusion that someone else is taking care of you. Don’t believe it. You have to inform yourself and take action to protect yourself and those you love.
Our last issue suggested one easy and delicious way to do that — one of my favorite foods. If you missed the article, just scroll down and read it now.
Stuff Yourself with This Fat
And Get Healthy!
This raw food is a complete protein source, contains three times as much glutathione — a priceless antioxidant — as any other fruit, and provides an entire RDA of healthy fats.
It is a true SuperFood. But it was denounced during the decades of the ‘low-fat craze’ because it’s very high in fat. You remember when almost everyone believed fat was the devil — the cause of heart disease and who knows what else?
I bought into it myself — but not anymore. Now we know carbohydrates are the true devil, while a high-fat diet can be good for you. But there’s a catch — we’re not talking about butter and T-bone steaks, we’re talking about healthy fats. And the high-fat food I’m going to talk about now is not only one of my favorites but one of the healthiest. Keep reading and I’ll unveil the mystery…
Announcing the New
“Wonder” Fruit for
Keeping Your Prostate
Healthy for Life
You may be shocked to learn that one of the most popular supplements many men take could be underperforming. Click here to find out the “secret” ingredient that’s up to 3,000 times more powerful than saw palmetto!
Plus you’ll discover the new “wonder” nutrient for keeping your prostate healthy for life. It supports healthy cell growth in the prostate—and keeps abnormal cells from spreading.
This powerful combination of hard-to-find nutrients is included in a new breakthrough formulation. And, it’s now my #1 recommendation for my male patients with prostate and urinary concerns. Here’s why…
The rich, fat, superlatively healthy food I’m talking about is the avocado.
Its high protein content makes it ideal for vegetarians. Its overall nutritional profile makes it perfect for anyone looking to enhance their health and well-being. Some call it the ‘Food of the Gods’. Others claim it’s the single best daily food to improve your health — although I can’t subscribe to the notion of a one-food diet.
Foods are often called SuperFoods when they have superior qualities that are truly out of the ordinary. Such foods are usually loaded with a high concentration of fatty acids, antioxidant phytonutrients, and essential amino acids.
Have You Shunned Avocados
Because They have ‘Too Many Calories’?
If so, you’ve got lots of company. If you just consider the fat content without considering the kind of fat, eating avocado is just about like eating butter by the tablespoon. But despite their bad rap, avocados are one of the best anti-aging SuperFoods you can eat.
They were treasured by the Aztec Indians long ago. But the oldest known evidence of their use as a food was discovered in a cave in Puebla, Mexico, in writings believed to date back to 10,000 BC.
Avocado is sometimes called the Alligator Pear, a reflection of its shape and leather-like skin. Though most people consider them a vegetable, avocados are actually a fruit. They grow in tropical areas like Florida, California, and Central America, on evergreen trees that can soar up to 65 feet tall.
Even more astounding is that…
This Fruit Can Shut Down Antibiotic-Resistant Bacteria
A Danish scientist recently discovered that a natural compound in the Chilean avocado targets the drug-resistant yellow staphylococci.
Jes Gitz Holler, PhD, from the University of Copenhagen, found that a natural substance in Chilean avocado plants acts against resistant bacteria, in combination with traditional antibiotics.
As he explains it, resistant bacteria have an efflux pump in their bacterial membrane that efficiently pumps antibiotics out as soon as they gain access. The newly-discovered substance in avocado inhibits the pumping action — breaking down the bacteria’s defense mechanisms to allow the antibiotics to work. These results were published in the Journal of Microbial Chemotherapy.
Naturally, the drug companies are all over this, trying to use it to create a new anti-bacterial (i.e. antibiotic) drug. However, the drug companies face a lack of incentive because they make less money off antibiotics than they make off chemotherapy drugs, statins, and other drugs for chronic conditions.
But assuming you’ll be eating avocados grown in the States and not in Chile, let’s talk about their overall health benefits — because there are many.
7 Ways Avocados Can Boost Your Health
Despite being wrongly labeled as a high-calorie, high-fat food, avocados can be a boon to your health. At 204 calories per ½ cup pureed fruit, you might not want to go hog-wild on them. But they do deserve an honored place in your daily diet.
Proof of the avocado’s terrific nutritional profile shows up in the USDA Nutrient Database.
Though calorie-dense, its benefits outweigh concern over the total fat content (19.9 grams). The same ½ cup of pureed avocado contains 2.4 grams of protein, 3.1 grams of fiber, and a mere 8 grams of carbs.
- Proteins. Unlike a steak, which can be hard to digest and absorb, avocados contain a predigested protein. The sun starts the process of breaking down the protein into easily digestible amino acids while the avocado is still ripening on the tree.
Avocados provide all 18 essential amino acids needed to create a complete protein source. You need to get essential amino acids from your diet because the body can’t make its own.
If you’re trying to reduce your intake of animal proteins, or if you’re a vegetarian, vegan or raw foodist looking for ways to get more protein, avocados are a terrific ally to include in your diet.
Unlike meats, avocados don’t putrefy in your intestines, and pose no threat of constipation because they have a high fiber content. Furthermore, they don’t contain manmade antibiotics or hormones, unlike many animal proteins you might consume. And unlike the animals they haven’t been fed with GMO corn.
- Fats. It’s important to understand that you need fatty acids — regardless of what the popular press tells you. Omega 3 fatty acids are sorely lacking in the Western diet. This contributes to the bad health and disease experienced by millions.
Avocados can easily provide an entire day’s supply of omega-3 fatty acids — the good fat your body needs.
Avocados contain no cholesterol (only animal products contain cholesterol). But they’re a rich source of beneficial fats which your body needs. Although the avocado is high in fat, 60% of it is monounsaturated and 20% is polyunsaturated, while only 20% is saturated.
Like olive oil, avocados boost your HDL (“good”) cholesterol level, and can help protect you from free radical damage. This cholesterol also regulates triglycerides and prevents diabetes…
A study published in the Canadian Medical Association Journal found that a vegetarian diet that includes HDL-promoting fats can slash LDL (“bad” cholesterol) levels as effectively as statin drugs.
So, are avocados the fatty acid culprit? Not likely. It’s more likely that processed sugars and high fructose corn syrup in processed foods are linked to poor health — along with pasteurized dairy, cooked starches, and factory farm meats. Healthy fats help protect your heart, brain, joints, and more.
- Carotenoids. Though many think carotenoids are only linked to red and orange produce, avocados are also an excellent source of this phytonutrient.
Avocados offer an array of carotenoids — including beta-carotene, alpha-carotene, and lutein, as well as lesser known types. Whenever you eat carotenoid-rich foods, you deliver first-class vitamin A to your body, which protects eye health, among other things.
Carotenoids enhance your immune and reproductive health. Since they are fat-soluble, avocados’ nutrients are easily absorbed by your body.
- Anti-Inflammatory. Avocados’ unique combo of vitamins C and E, carotenoids, selenium, zinc, phytosterols and omega-3 fatty acids helps reduce inflammation. And considering how many chronic diseases are influenced by chronic inflammation — which can go undetected for years — dealing with inflammation is a health ‘must’.
- Heart Health.Avocados’ fat content — which has caused uninformed “experts” to label them as unhealthy — actually protects against heart disease.
Studies show that oleic acid — the primary fatty acid in avocados — improves cardiovascular health. Many people now take omega-3 supplements to slash their risk of heart disease. Avocados deliver a whopping 160 mg per cup of alpha-linolenic acid.
- Live Enzymes.Avocados are bursting with enzymes. Plus, they’re rich in minerals, including magnesium, which is involved in more than 300 metabolic functions in your body.
- Nutrients.Avocados also provide many B vitamins, as well as vitamins A, C, E, and K. They contain more protein, beta carotene, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin E and vitamin K per ounce than any other fruit.
Two beneficial compounds — beta-sitosterol and glutathione — also abound in avocados.
Beta-sitosterol is a widely prescribed anti-cholesterol substance that disrupts cholesterol absorption, thereby lowering cholesterol levels. Lab analysis shows that avocados contain 76 mg of beta-sitosterol per 100 g of raw edible avocado — four times that of oranges, the next richest source of the compound.1
Last but not least, avocados contain 17.7 mg of glutathione per 100 g of raw edible fruit — more than three times that of any other fruit.
Studies link high glutathione intake with a lowered risk of oral cancer and pharyngeal cancer — and very likely other cancers. Interestingly, this reduced risk only occurred with the glutathione from raw fruits and veggies.
You’d have to conclude that there aren’t many tasty foods that pack the nutritional punch of avocados.
And yes, there is a cancer preventive aspect to avocados too, besides the brief mention above.
Delicious Cancer Prevention
Avocados are highly recognized by researchers and nutritionists around the world.
The Hass avocado, a U.S. variety, shows tremendous potential for preventing certain types of cancer.
Studies conducted by Ohio University showed that the nutrients of this fruit help thwart cancer cells. Avocados’ nutrients not only kill cancer cells, but also prevent the development of pre-cancerous ones.
Although you’ve heard before that a diet of healthy fruits and vegetables helps prevent cancer, the avocado’s dense nutritional profile and high phytonutrient and phytochemical content makes it especially important.
The biggest success noted in this study was related to oral cancer.
Further study will likely reveal new findings, but I don’t think you can go wrong with adding avocado to your balanced diet of healthy foods.
And the Rest…
Prevention magazine, January 2001, discussed the benefits of avocados for skin and hair.
To add luster to your hair, mash an avocado and rub it into your hair for five minutes after washing. Or apply it to your skin to relieve itching and redness caused by eczema or dermatitis.
If you plan to use it for medicinal purposes, investigate more before self-medicating. Unripe avocados are said to be toxic, as are the leaves of some varieties.
Buying, Storing and Eating Avocados
California varieties are considered the cream of the crop when it comes to rich and creamy tasting avocados. And they’re less perishable than the Florida ones.
Avocados mature on the tree, but don’t begin to ripen till picked. The tree’s leaves put out a hormone that inhibits the production of ethylene, the chemical that ripens fruit. Avocados in the store are often firm and unripe. Allow three to five days at room temp for them to ripen. To speed it up, put them in a brown paper bag with an apple, at room temperature.
Choose heavy fruits with unblemished, unbroken skin. If you need one that you can eat immediately, squeeze gently. The fruit should respond to gentle pressure much the way a peach does. A dent indicates it is overripe and will have blackened flesh. But if you open your avocado at home and find it has a few black spots, don’t worry. In my opinion they taste fine and do you no harm. They just don’t look very attractive. If they bother you, cut them away and eat the green parts.
How you peel it is important. The healthiest part is the darker part just under the skin. So you want to cut straight into the avocado, then peel back the skin without disrupting the fruit.
Avocados are highly susceptible to oxidation (the tendency to turn brown when in contact with oxygen). Sprinkling lemon or lime juice on them will slow the darkening process. I don’t find the darkening affects flavor.
The oil of avocado is richly flavored, with nutty fruity undertones. Use it raw on salads to add a special gourmet touch. It should only be purchased in small quantities and used quickly, because it becomes rancid quickly. Stored in the refrigerator, it’ll keep for a few months.
Eat your avocados raw. The tannins give them a bitter flavor when heated. Besides that, heating destroys valuable nutrients. Raw foods offer greater nutritional benefits.
One more caution about avocados…
Probably the most popular food made with avocados is delicious guacamole. Guacamole is my favorite avocado dish. I have to confess I eat tons of the stuff. Most recipes include some lime or lemon juice, which helps guacamole keep for days in the fridge. The top layer exposed to air will turn dark, but it tastes fine; it just looks less appetizing than fresh, green guacamole.
But here’s the thing… How many times have you eaten healthy guacamole with unhealthy corn chips? Corn chips are a very high-fat food – and this time, friends, the fats aren’t healthy. In fact, they’ve probably been rendered toxic by being heated to high temperatures. Certain oils, including corn oil, form toxic chemicals when overheated.
I eat my guacamole with organic rice crackers. They’re delicious.
Or you can try spreading guacamole on an organic chicken breast, or eat your avocado on (or as) a salad drizzled with olive oil. By the way, if you don’t want to make it yourself, you can buy your guacamole as a carryout dish at Mexican restaurants and skip the chips.
Lee Euler Publisher