Follow these six dietary tips to help protect against cancer

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(NaturalNews) Medical professionals from the Physicians Committee for Responsible Medicine have unveiled five easy-to-follow guidelines for cancer prevention. Their findings were published in the Journal of the American College of Nutrition in June 2014. These steps have merit and are great advice for anyone who is looking to prevent cancer, who is struggling with disease or whose immune system is compromised.

Cancer may come on sudden, but it is not some random act. An accumulation of dietary decisions and toxin exposures brings the cells to a compromised state. Learning how to empower the immune system with the right foods can restore cellular health. Learning how to avoid overexposure of certain chemicals, byproducts, fungi, heavy metals, pesticides, hormone disrupters and petroleum products can help prolong quality of life.

Their first recommendation is to avoid dairy products

The doctors report that, when one consumes just 35 grams of dairy protein each day, they raise their risk of getting prostate cancer by 32 percent. For those who drink two glasses of commercial milk each day, the risk of prostate cancer spikes to 60 percent! This may be because today's commercial milk production relies on growth hormones like recombinant bovine growth hormone, which is a genetically engineered variant of the natural growth hormone produced by cows. This boosts milk production but destroys the natural quality of milk.

They also recommend avoiding alcohol

In their findings, just one drink per week increased risk of mouth, pharynx and larynx cancers by 24 percent. Indulging in two to three drinks per day increases the risk of colorectal cancer by 21 percent. They report that it's not necessarily the additives of beer that make it harmful; it's the alcohol itself, in whatever form it's consumed. This may be because all alcohol is essentially a mycotoxin, a toxic byproduct of yeast. It's evident that this form of fungus spurs cancer growth, as explained by Doug Kaufmann of Know the Cause.

Advice against eating red and processed meats

The researchers found out that, when people consume 50 grams of red, processed meats on a daily basis (or two slices of bacon), risk of colorectal cancer goes up by 21 percent. The risk rises to 28 percent when 120 grams of red meat are consumed daily. This is probably because processed meats like bacon, lunch meat and sausage contain sodium nitrites and nitrates that contribute to cancerous cell growth in the body.

Grilled, broiled and fried meats should be avoided too

On the subject of meat, the doctors found out that the heterocyclic amines that form in cooked skeletal muscle are associated with colon, pancreatic and rectal cancer. These heterocyclic amines form in meat that is cooked for a long duration and/or at high temperatures. These carcinogens ultimately disrupt DNA synthesis, welcoming cancer in the digestive system.

Emphasize daily consumption of leafy greens, carotenoids, organic soy, turmeric

The doctors report that, when one eats leafy greens on a daily basis, they can reduce their risk of cancers across the board, including colorectal, lung and stomach cancers. Broccoli, kale and cabbage led the way in the leafy green category. They also found out that women can lower their risk of breast cancer by 19 percent if they consume carotenoid-rich vegetables like carrots and sweet potatoes on a daily basis. They also supported the consumption of organic soy from foods like edamame, tempeh or organic tofu. They reported that 11.3 grams of soy protein eaten daily during adolescence reduced risk of pre-menopausal breast cancer by 43 percent compared to women who consumed just 1.7 grams.

They also found that garlic, tomatoes and onions reduced gastric cancer drastically and that green tea, grapes, turmeric and other plant foods regulated apoptosis, which is important for cancer prevention.

"The key recommendation is to build meals around fruits, vegetables, and legumes," said study author Neal Barnard, M.D., president of the nonprofit Physicians Committee and an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences. "Plant-based foods provide an antioxidant boost and help promote a healthy weight, reducing the risk for all types of cancer in the long run."

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