A vegetarian diet may help to protect against cancer, according to a new study. Analysis of data from 52,700 men and women shows that those who did not eat meat had significantly fewer cancers overall.

However, the researchers also found a higher rate of colorectal cancer (a disease often linked with eating red meat) among the vegetarians.

Researchers divided the study participants into meat-eaters, fish-eaters, vegetarians and vegans. There was a significantly lower incidence of all cancers among the fish-eaters and vegetarians when compared with the meat eaters. For colorectal cancer, however, that trend was reversed.

Sources:

BBC News March 16, 2009

American Journal of Clinical Nutrition March 11, 2009

Dr. Mercola’s Comments:

Although some people decide to become vegetarians for spiritual or philosophical reasons, many do so for health reasons, often encouraged by studies like the one above. The China Study is another frequently cited “gold standard” of proof, however I have previously commented why I believe this study is seriously flawed.

And there are loads of studies showing that eating meat is bad for you in one way or another, and being vegetarian is good.

But it is my belief that most of these studies get the favorable findings toward vegetarianism that they do because the common way most people consume animal protein is COOKED, or worse yet grilled, creating all kinds of toxic, cancer-causing substances in the meat.

To the best of my knowledge there are no studies comparing raw animal-food-based diets versus cooked vegetarian diets, or even grass-fed, organic, lightly cooked meat diets compared to vegetarian ones.

And even if there were these types of studies, they still could be flawed because they most likely would not factor in the person’s nutritional type.

There are so many variables in the equation, it’s hard to know where to begin, but let me first explain why being a vegetarian is NOT healthy for everyone.

Two-Thirds of People, or More, Will NOT Thrive as Vegetarians

No one diet works for everyone because we are all unique on a biochemical level, and we all need different amounts of macronutrients — fats, protein and carbs — to help us function optimally. You can find out the right ratio of macronutrients for you by learning your nutritional type.

You may be a protein type, mixed type or carb type, and as the names imply require a lot of protein and fat, a moderate amount or a small amount to thrive. Only about one-third of people are truly carb types, which means they could get by on a vegetarian diet (using eggs and other non-meat animal products for their protein sources).

For the other two-thirds of us, eating high-quality protein is necessary to function each day and certainly to prevent disease. Some of the sickest patients I have seen over the years have, in fact, been protein nutritional types who insisted upon eating a vegetarian diet. And when cancer patients are treated in our clinic, nutritional typing is one of the most powerful anti-cancer strategies we have.

So if you are a vegetarian and facing health problems, I would highly suggest you learn your nutritional type and begin to eat the right ratio of foods to best support your health.

How You Cook Your Meat Matters

Just as a vegetarian diet is not healthy for everyone, eating meat is not healthy across the board either. There are numerous factors that influence the quality or health-value of the meat you eat, such as:

• Whether or not it’s organic (conventional meat is loaded with pesticides, hormones, antibiotics and other chemicals)
• Whether or not it’s grass-fed (essential for healthy meat)
• Whether or not it contains nitrates, preservatives linked to cancer (processed meats are a big-time no-no)
• How it’s cooked

Any time you cook meat at high temperatures, whether you’re grilling, frying, broiling, etc., some pretty nasty chemicals are created:

• Heterocyclic Amines (HCAs): These form when food is cooked at high temperatures, and they’re linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections.

• Polycyclic Aromatic Hydrocarbons (PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.

• Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

In other words, even if you are a protein type who thrives on red meat, eating grain-feed beef that’s been charred to a crisp will NOT improve your health.

In order for meat to be its healthiest, it should be organic and grass-fed, and it should be cooked as little as possible, or even eaten raw. You can also quickly sear the meat on both sides, leaving the inside mostly raw. This gives the illusion that you’re eating cooked meat, with many of the benefits of raw.

So while there are many variables involved, the majority of people feel their best when they include some healthy sources of lightly cooked or raw animal protein in their diet.

What Cookware You Use With Your Meat Also Matters

One of the most important variables that many fail to consider is the type of cookware they use to prepare their meals as this has the ability to transfer toxins like aluminum and fluoride gas to your environment even if you are cooking vegetables.

It is important to avoid all non stick cookware as they are slippery due to fluoride polymers that will volatilize once you heat the pan. This fluoride gas is well documented to increase your risk for developing health problems.

So, I’m sure you understand when I say “enough already” with the potential dangers of using Teflon. If you haven’t already done it, don’t you think it’s time to give your Teflon cookware the boot for good?

Although this type of cookware usually goes by the brand name there are many other non-stick brand names that contain this toxic coating, including: Silverstone, Fluron, Supra, Excalibur, Greblon, Xylon, Duracote, Resistal, Autograph and T-Fal, to name just a few. So, watch out for these as well.

Additionally I would not recommend aluminum pans for cooking if you want to enjoy your golden years. Aluminum is a causal factor suspect in Alzheimer’s disease (AD).

Contrary to popular belief, stainless steel may not be an inert metal either. All stainless steel has alloys containing nickel, chromium, molybdenum, carbon, and various other metals.

In a study conducted on heart patients receiving stainless steel stents, restenosis occurred in 50% of patients. Allergies to the nickel and molybdenum in the stainless steel were suspected causal factors.

While this study is clearly not cooking-related, it is certainly possible that cooking with stainless steel, clad or not, may increase the likelihood that metals will leach into your food. This is especially true if the cookware becomes pitted due to extended use or storage of acidic foods. For those with nickel allergies, it could be a particularly concerning problem.

Copper is an alternative that provides even heat distribution. However, I recommend that it never has direct contact with your food.

When you use copper as your cooking surface, it can leach out in excessive amounts. If enough leaching occurs, you could potentially experience digestive discomforts.*

Therefore, most copper pans come lined with other metals, creating the same concerns noted above. And copper pans are also extremely costly.

Ceramic or Glass One of Best Materials

So here is the summary of what cookware would be wise to avoid:

Cookware Material - Potential Hazards
Teflon: PFOA induced potential health hazards — from your immune system to birthing activities
Aluminum: Is a reactive metal and suspected casual factor in Alzheimer’s disease
Stainless steel: Potential likelihood of metal leaching into your food and allergen issues
Copper: Due to the possibility of copper caused discomfort, recommended to never have direct contact with your food

Of course, I believe you should eat as much of your food raw as possible, but if you choose to cook your meal I could not recommend more strongly that you use a glass, or better yet, a new high tech ceramic cookware to prepare your meals. It is the only cookware I use in my home.

by Dr. Mercola

Nearly everyone knows that white flour is not healthy for you, but most people don’t know that when white flour is bleached, it can actually be FAR worse for you.

It’s generally understood that refining food destroys nutrients. With the most nutritious part of the grain removed, white flour essentially becomes a form of sugar. Consider what gets lost in the refining process:

* Half of the beneficial unsaturated fatty acids
* Virtually all of the vitamin E
* Fifty percent of the calcium
* Seventy percent of the phosphorus
* Eighty percent of the iron
* Ninety eight percent of the magnesium
* Fifty to 80 percent of the B vitamins

And many more nutrients are destroyed — simply too many to list.

The Journey of the Wheat Berry

Have you ever wondered how white flour is made?

The website Healthy Eating Politics has an interesting article about the process.

Most commercial wheat production is, unfortunately, a “study in pesticide application,” beginning with the seeds being treated with fungicide. Once they become wheat, they are sprayed with hormones and pesticides. Even the bins in which the harvested wheat is stored have been coated with insecticides. If bugs appear on the wheat in storage, they fumigate the grain.

A whole grain of wheat, sometimes called a wheat berry, is composed of three layers:

* The bran
* The germ
* The endosperm

The bran is the layer where you’ll find most of the fiber, and it’s the hard outer shell of the kernel. The germ is the nutrient-rich embryo that will sprout into a new wheat plant. The endosperm is the largest part of the grain (83 percent), making up most of the kernel, and it’s mostly starch.

White flour is made from the endosperm only, whereas whole-wheat flour combines all three parts of the wheat berry.

Old time mills ground flour slowly, but today’s mills are designed for mass-production, using high-temperature, high-speed steel rollers. The resulting white flour is nearly all starch, and even much of today’s commercially processed whole wheat flour has lost a fair amount of nutritional value due to these aggressive processing methods.

White flour contains a small fraction of the nutrients of the original grain, with the heat of the steel rollers having destroyed what little nutrients remain. But then it is hit with another chemical insult–a chlorine gas bath (chlorine oxide). This serves as a whitener, as well as an “aging” agent.

Flour used to be aged with time, improving the gluten and thus improving the baking quality. Now, it is treated with chlorine to instantly produce similar qualities in the flour (with a disturbing lack of concern about adding another dose of chemicals to your food).

According to Jim Bair, Vice President of the North American Millers Association:

“Today, the US milling industry produces about 140 million pounds of flour each day, so there is no way to store the flour to allow it to age naturally. Plus, there is a shelf life issue.”

It has not been determined how many mills are bleaching flour with chorine oxide, but we do know the use of chlorides for bleaching flour is considered an industry standard.

The Environmental Protection Agency (EPA) defines chlorine gas as a flour-bleaching, aging and oxidizing agent that is a powerful irritant, dangerous to inhale, and lethal. Other agents also used include oxides of nitrogen, nitrosyl, and benzoyl peroxide mixed with various chemical salts.

The chlorine gas undergoes an oxidizing chemical reaction with some of the proteins in the flour, producing alloxan as an unintended byproduct. Bair and other milling industry leaders claim that bleaching and oxidizing agents don’t leave behind harmful residues in flour, although they can cite no studies or published data to confirm this.

Why Bleaching Makes White Flour Even Worse

It has been shown that alloxan is a byproduct of the flour bleaching process, the process they use to make flour look so “clean” and — well, white. No, they are technically not adding alloxan to the flour — although you will read this bit of misinformation on the Internet. But, they are doing chemical treatments to the grain that result in the formation of alloxan in the flour.

With so little food value already in a piece of white bread, now there is potentially a chemical poison lurking in there as well.

So what is so bad about alloxan?

Alloxan, or C4 H2O4N2, is a product of the decomposition of uric acid. It is a poison that is used to produce diabetes in healthy experimental animals (primarily rats and mice), so that researchers can then study diabetes “treatments” in the lab. Alloxan causes diabetes because it spins up enormous amounts of free radicals in pancreatic beta cells, thus destroying them.

Beta cells are the primary cell type in areas of your pancreas called islets of Langerhans, and they produce insulin; so if those are destroyed, you get diabetes.

There is no other commercial application for alloxan — it is used exclusively in the medical research industry because it is so highly toxic.

Given the raging epidemic of diabetes and other chronic diseases in this country, can you afford to be complacent about a toxin such as this in your bread, even if it is present in small amounts?

Just How Much is Too Much?

Similar to disinfection byproducts (DBPs) in water, alloxan is formed when the chlorine reacts with certain proteins remaining in the white flour after the bran and germ have been removed. Protein makes up between 5 percent and 15 percent of white flour, depending on whether it’s cake flour, or high-gluten flour, such as what’s used for pizza crust or bagels.

So, this would suggest that perhaps 5 to 15 grams of protein per 100 grams of flour could be contaminated.

However, according to Professor Joe Schwarcz, Director of the McGill University Office of Science and Society, alloxan is the byproduct of xantophyll oxidation only. Xantophylls are yellow compounds in wheat that react with oxygen, causing flour to turn white.

According to Mr. Schwarcz:

“One of the possible minor side products of xantophyll oxidation is alloxan. It may therefore be found in small amounts in flour. There is no available research that shows trace amounts are a problem or that alloxan builds up in the body. The amounts, if present at all, must be small because xantophylls themselves only occur to the extent of 1 microgram per gram of flour.”

Alloxan has not been studied in terms of human exposure, particularly long-term. There is just so much we don’t know, and you know what assumptions will get you.

Alloxan in Rats vs Alloxan in Humans

Scientists have long known that alloxan produces selective destruction of the beta cells of the pancreas, causing hyperglycemia and ketoacidosis in laboratory animals. Alloxan is structurally similar to glucose, which might explain why the pancreatic beta cells selectively take it up.

According to Dr. Hari Sharma’s Freedom from Disease, alloxan causes free radical damage to DNA in the beta cells of the pancreas, causing them to malfunction and die. When they fail to function normally, they no longer produce enough insulin.

Even though the toxic effect of alloxan is common scientific knowledge in the research community, the Food and Drug Administration (FDA) still allows companies to use chemical processes in which the end result is toxic food. Until they unequivocally prove something is toxic by way of human deaths, severe side effects, or when the public screams loudly enough, the FDA is not likely to protect you.

Until then, it is you who must protect yourself.

If you have diabetes, or cancer, have a compromised immune system, or if you are in some other high-risk category as tens of millions of North Americans are, you need to know what foods contain hazardous ingredients so you can avoid them. But in the case of alloxan, there is no way to know, either by reading the ingredient list or by any other means, that it might be in your food!

History of Bleaching Flour — Pillsbury and the FDA

An interesting sideline to this whole flour story lies in the origins of the FDA.

Bleaching and oxidizing agents weren’t developed to produce quick aging of wheat flour (within 48 hours) until the early 1900s. Prior to that, it required several months for oxygen to condition flour naturally.

When bleaching was introduced, it was vehemently opposed.

The first major consumer advocate was Harvey W. Wiley, MD, who eventually became known as the “Father of the Pure Food and Drugs Act” of 1906. Mr. Wiley was head of the Bureau of Chemistry, which was the precursor to the FDA. Wiley crusaded against benzoic acid, sulfites, saccharin, and bleached flour, among other food additives and adulterants.

Dr. Wiley felt so strongly about preventing the bleaching of flour that he took it all the way to the Supreme Court. They ruled that flour could not be bleached or “adulterated” in any way. However, it was never enforced.

Wiley believed that foods posed a greater risk to the public than adulterated or misbranded drugs. He constantly butted heads with Secretary of Agriculture James Wilson and President Roosevelt over food regulation.

Soon, Wiley’s personal administrative authority was undercut when Wilson created the Board of Food and Drug Inspection in 1907 and the Referee Board of Consulting Scientific Experts in 1908, one of which was reportedly headed by someone who had been working at Pillsbury, although I have not been able to verify this addendum.

Finally, in 1912, Dr. Wiley quit as director out of frustration, although he continued as a vocal consumer advocate for many years.

The government replaced Dr. Wiley with Dr. Elmer Nelson. Dr. Nelson was the polar opposite to Wiley , and was quoted as saying:

”It is wholly unscientific to state that a well-fed body is more able to resist disease than a poorly fed body. My overall opinion is that there hasn’t been enough experimentation to prove that dietary deficiencies make one susceptible to disease.”

Therein lies the foundation of the FDA. Since Dr. Wiley resigned, the FDA has continued to shift its focus on drugs, since Wiley was never able to convince the government of the dangers from chemicals in our foods. He was truly a pioneer and a century ahead of his time!

Food For Thought

The important point to take away is, beware of any processed food because chemicals are always used. And we simply don’t know what the long-term effects will be of ingesting chemicals, on top of chemicals, on top of more chemicals.

Strive to stick to whole unprocessed foods that are as close to their natural state as possible. If you’re going to eat grains, make sure they are at the least unbleached, whole, and organic, and eat them in the proportion that is best for your nutritional type.