Mike Adams, the Health Ranger
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 Although the blueberry compound won't cure colon cancer, it represents a strategy for preventing the disease naturally, said Reddy, who specializes in studying the relationship between nutrition and colon cancer.
The researchers studied 18 rats in which colon cancer had been induced in a manner similar to human colon cancer development. All of the animals were placed on a balanced diet, with half of the animals' diets supplemented with pterostilbene. After eight weeks, the rats fed pterostilbene had 57 percent fewer pre-cancerous colon lesions compared to the control group. |
| The researchers also noted that pterostilbene inhibited certain genes involved in inflammation, considered a colon cancer risk factor.
Colon cancer is the second leading cause of cancer death in the U.S. It has been linked to a high intake of saturated fats and calories common in Western diets. Pterostilbene may be able to reverse this process, possibly by lowering lipids, Reddy said.
Reddy cited a recent study by co-author Agnes Rimando of the Department of Agriculture. Rimando demonstrated that blueberries, particularly their skins, can lower cholesterol when fed to animals. |
Mike Adams, the Health Ranger
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 And, by the way, one of the big causes of colon cancer (other than the consumption of red meat, which is probably the #1 cause of colon cancer) is the use of sodium nitrite in the U.S. food supply. I don't know whether McDonald's uses sodium nitrite in its own products, but I do know that practically every packaged meat product sold in grocery stores contains sodium nitrite. I also know that the human body is designed to live well past 100. |
Mike Adams, the Health Ranger
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 This is conjecture, but I'm willing to bet that heavy consumers of red meat probably have quadruple the risk (or more) of colon cancer compared to vegetarians or people who consume no red meat. By the way, you don't have to be a vegetarian to boycott red meat. You can still be a consumer of other sources of animal protein (fish, seafood, etc.) while avoiding red meat.
There are plenty of health reasons to avoid eating red meat, and a higher risk of colon cancer is just one of them. The saturated animal fat found in red meat products contributes to heart disease and atherosclerosis. |
| REPPED: A new study published in the Journal of the American Medical Association shows a doubling of the risk of colon cancer for people who are heavy consumers of red meat. More specifically, it shows that the risk doubles compared to those who consume smaller quantities of red meat. But how does this compare to people who consume no red meat at all?
This is conjecture, but I'm willing to bet that heavy consumers of red meat probably have quadruple the risk (or more) of colon cancer compared to vegetarians or people who consume no red meat. |
Gabriel Cousens
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 Researchers also discovered a link between colon cancer and insulin levels and it may be associated with insulin's role as a growth factor in the colon. In 102 cases of colorectal cancer researchers found that those with the highest level of fasting glucose had almost twice the increased risk of colon cancer. Those with the highest fasting insulin levels also were associated with the increased risk of colon cancer. |
Lester A. Mitscher and Victoria Toews
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 Second, the fact that colon cancer can be caused or exacerbated by environmental factors suggests that it might be prevented or inhibited by altering these environmental factors, specifically, by adding to the diet foods that contain cancer-preventing agents. colon cancer rates in Asian countries are much lower than colon cancer rates in the United States and Europe. Since much of Asia drinks plenty of green tea, could this be one of the sources of the difference? |
Peter h. Fraser and Harry Massey
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 For example, colon cancer is linked to five different defective genes. Yet, of the 145,000 new cases of colon cancer reported each year in the United States, only 5 percent of the people affected have one of the defective genes. In this case—as confusing as it may seem—having the defective gene gives you a very high probability of getting the disease, yet very few people with the disease actually have the gene.20 Obviously, something other than mutated genes is causing the cancer in the majority of people with colon cancers.
What is causing the vast majority of cancers and other diseases? |
Mike Adams, the Health Ranger
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| There are plenty of health reasons to avoid eating red meat, and a higher risk of colon cancer is just one of them. The saturated animal fat found in red meat products contributes to heart disease and atherosclerosis. In addition, red meat can contain contaminants such as heavy metals, pesticides and undesirable environmental pollutants that tend to collect in the fat tissues of cows, which are absorbed into your body when you eat cow fat. And you can't eat red meat without getting some animal fat. |
Mike Adams, the Health Ranger
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| REPPED: Forty-four years of age is too young to die of anything, much less colon cancer. With this story being all over the news, there will no doubt be lots of articles pointing out the irony of it all, given the current awareness of the health risks associated with certain products served at fast food restaurants across America. But personally, I think we should let the guy rest in peace and focus our efforts on helping those who are still living. |
Mehmet C. Oz., M.D. and Michael F. Roizen, M.D.
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 Folate supplementation decreases colon cancer rates by 20 percent to 50 percent, but more than 50 percent of Americans don't even get the recommended amount, and 90 percent don't get the amount that seems to reduce colon cancer (800 micrograms a day). Lots of foods-like spinach, tomatoes, and orange juice-contain folate, but it's absorbed less well than folic acid from supplements. The average intake of folate through food is 275 to 375 micrograms, so you need a supplement of about 400 micrograms to reduce your risk of cancer. |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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 More specifically, as the researchers pointed out in the Journal of the National Cancer Institute, women with higher-glycemic-load diets were found nearly three times more likely to develop colon cancer.
¦ And scientists at Colorado State University who reviewed a series of population studies concluded that 12 out of the 14 studies they examined showed that excessive sugar intake was tied to colon cancer. |
| More convincing research shows similar links between eating refined carbs and developing colon cancer. For instance:
* One study looking at more than 1,500 Chinese American men and women found that the 500 participants who eventually developed colon cancer ate the most refined foods and sweets.
Another study, which followed the eating habits of 38,451 women over a period of eight years, found that "a diet with a high dietary glycemic load may increase the risk of colorectal cancer in women," according to head researcher and epidemiologist Susan Higgin-botham, Ph.D. |
Frederic Vagnini, M.D. and Barry Fox, Ph.D.
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 It also helps to convert healthy cells into colon cancer cells, then aids in their growth and spread.
One strategy for combating colon cancer—and possibly other forms of cancer—is to inhibit COX-2, which is exacdy how etodolac works. But it's not a terribly selective drug; although it prefers to tackle COX-2, it also goes after the COX-1. Still, animal experiments have shown that it hampers COX-2 enough to interfere with the development and spread of colon cancer. This finding may explain why other studies have found that NSAIDs such as etodolac seem to reduce the rate of colorectal cancer. |
Dan Buettner
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 Eating a lot of tomatoes also seemed to have an effect on reducing prostate cancer for men."
"Colon cancer also," Fraser said. "We found that the Adventists who ate meat had a 65 percent increased risk of it compared to the vegetarian Adventists. And Adventists who ate more legumes like peas and beans had a 30 to 40 percent reduction in colon cancer."
For pancreatic cancer there was again a small sample size, but researchers did see that those who ate fruits and legumes had a much lower risk. |
Erich Grotewold
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 Comparative analysis of the effects of flavonoids on proliferation, cytotoxicity, and apoptosis in human colon cancer cell lines, EurJNutr, 38: 133-142. Kuo, S. M, 1996, Antiproliferative potency of structurally distinct dietary flavonoids on human colon cancer cells, Cancer Lett, 110: 41-48. Kyriakis, J. M, Banerjee, P, Nikolakaki, E, Dai, T., Rubie, E. A, Ahmad, M. F, Avruch, J, and
Woodgett, J. R, 1994, The stress-activated protein kinase subfamily of c-Jun kinases, Nature, 369:
156-160.
Landau, J. M., Wang, Z. Y, Yang, G. Y, Ding, W, and Yang, C. |
Peter h. Fraser and Harry Massey
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| Yet, of the 145,000 new cases of colon cancer reported each year in the United States, only 5 percent of the people affected have one of the defective genes. In this case—as confusing as it may seem—having the defective gene gives you a very high probability of getting the disease, yet very few people with the disease actually have the gene.20 Obviously, something other than mutated genes is causing the cancer in the majority of people with colon cancers.
What is causing the vast majority of cancers and other diseases? One clue comes from the National Institutes of Health. |
Ron Garner
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 The following two stories are in Michael's own words:1
Michael O'Brien—Colon Cancer, Liver Cirrhosis
I had colon cancer, and also had cirrhosis of the liver. The doctors said that I would never get over that, but I got over both of them.
The problem that people have is that, when they have been sick and become well again, they think they know the answers. When they think they know the answers, they think they can cheat again with their food. |
Gerald E. Markle and Frances B. McCrea
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 A very dangerous drug, 5-Fluorouracil (5FU), commonly used in chemotherapy for colon cancer, did not—as purported—reduce mortality. "One can only hope," he wrote, "that the good judgment of the American physician will dissuade him from treating thousands of postoperative colon cancer patients with this toxic drug in the misinformed belief that it will provide them with therapeutic benefit."
Two years later, in The New England Journal of Medicine, Moertel still maintained that 5FU had no clinical value. |
Lester A. Mitscher and Victoria Toews
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| Colon cancer rates in Asian countries are much lower than colon cancer rates in the United States and Europe. Since much of Asia drinks plenty of green tea, could this be one of the sources of the difference?
The research data for assessing green tea's potential as a chemopreventive agent against colon and rectum cancer would benefit from more human studies, but the data available from animal studies are promising. |
| First, the rate of mortality from colon cancer has not changed substantially over the past several decades, despite intensive efforts at treatment, suggesting that prevention is at present a better strategy than chemotherapy for controlling this disease. Second, the fact that colon cancer can be caused or exacerbated by environmental factors suggests that it might be prevented or inhibited by altering these environmental factors, specifically, by adding to the diet foods that contain cancer-preventing agents. |
James Dowd and Diane Stafford
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 Since then, we've seen similar results in many studies analyzing UV exposure, vitamin D levels, and rates of colon cancer, or death from colon cancer.
Vitamin D suppresses tumor growth and promotes differentiation in colorectal cancer in much the same ways it does in breast and prostate cancer. Normal colon cells have higher vitamin D receptor concentrations than abnormal or cancerous colon cells.
Skin Cancer
Skin cancer is the most common form of cancer in both men and women. |
Gabriel Cousens
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| In 102 cases of colorectal cancer researchers found that those with the highest level of fasting glucose had almost twice the increased risk of colon cancer. Those with the highest fasting insulin levels also were associated with the increased risk of colon cancer.154
A recent study in the American Journal of Clinical Nutrition has shown that people who consume a large amount of processed sugar each day are at a much higher risk for pancreatic cancer, which kills about 30,000 Americans each year. |
Tori Hudson, N.D.
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 For women younger than 50 and at low risk for CHD, stroke, osteoporosis, breast cancer, and colon cancer, the risks or benefits for HRT are even smaller than those described in the WHI. Again, it is important to emphasize that each woman should have an evaluation prior to hormone use and should be informed of potential risks.
Bio-Identical or Natural Hormones
One of the greatest areas of confusion in menopause medicine today is the subject of bio-identical or natural hormones. |
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