Meat AND Prostate Cancer

Meat AND Prostate Cancer - The Link Is Obvious" Is Prostate Cancer The Real Mad Cow Disease? http://www.prostatecancerdeception.com/meat-and-prostate-cancer.html There is a very direct correlation between the over consumption of meat and prostate cancer. Your prostate cancer risk factor exposure is significantly increased. Just to let you know I love my steaks medium rare, therefore is was shocking news to me. The irony of meat AND prostate cancer Feeding the man meat actually actually shuts down his immune system and turns him into a woman! Meat is loaded with hormones such as IGF-1 which is suspected to cause cancer and man-made xenoestrogens such as "zeranol" which works like the deadliest estrgoen called estradiol - the real cause of prostate cancer. If like me, you love meat, this section will inform you on why commercially processed meat is bad AND why you may want to substitute them with free range beef, bison, free range chicken AND free range eggs in order to avoid the link between meat AND prostate cancer. You are at the top of the food chain. Being on top means that we are hugely exposed to whatever "poisons" the animals ingest. The commercial production process of beef, pork, lamb AND poultry produce "poisons" that establishes the link between meat AND prostate cancer. This is the main problem. Its all in the dollars. In order to reduce costs AND speed up production, modern captivity methods, hormones, pesticides, AND herbicides are used. To be efficient, the modern captivity methods tend to cram the animals together. This results in the animals living on toxic soil AND in unsanitary conditions. Under these conditions, the animals are stressed, resulting in overproduction of stress hormones called cortisol. Excess cortisol in our system is bad because it shuts down our immune system. The corn feed fed to the animals is another link between meat AND prostate cancer. Herbicides e.g. Atrazine are used in corn cultivation. The corn is then used as feed for cattle. When you eat the beef, you will be consuming a large amount of Atrazine. Atrazine lowers testosterone levels. Atrazine is an estrogen mimicking estrogen, an xenoestrogen. It has been found to increase the prostate size which is the first step to prostate cancer Exposure to herbicides (e.g. Atrazine) have been shown to be a significant contributor to the prostate cancer risk factors of farmers. Your meat is turning you into a woman. Conventional prostate cancer hormone treatments insist that testosterone causes prostate cancer, maybe that explains the FDA's following actions: The FDA still allows the use of Bovine Growth Hormones, BGH. An example is a drug known as "zeranol" e.g. Ralgro. It's an estradiol type hormone pallet inserted in the cow's ear AND mimics estrogen, making the cow retain water, hence growing fat faster on less food. Eating supermarket meat increases your estrogen levels. Estrogen! Yes. Alternative treatments prostate cancer aims to decrease your estrogen levels. The European Union has banned Bovine Growth Hormones from their dinner plates. Is it a wonder why North America has one worst prostate cancer statistics in the world? In the prostate milk section, I mentioned the presence of the hormone insulin-like growth factor, IGF-1, in milk. This is the same with supermarket beef. Elevated levels of IGF-1 is very closely linked to prostate cancer. Supermarket beef is loaded with phosphorus. Too much phosphorus results in leeching of calcium from our bones. Excess calcium in the bloodstream results in lower blood levels of the several active forms of vitamin D which are known to retard prostate cancer cells. Prostate cancer cells thrive in acidic conditions. Another meat AND prostate cancer link - decreased Vitamin D. The sulphur containing animo acids from animal protein tend to make the blood acidic. By coincidence, Traditional Chinese Medicine also follows the principle that meat is acidic. Acidic blood also suppresses active Vitamin D production. Use litmus paper to check the acidity level of your body. I cannot emphasize enough how important Vitamin D is to fighting prostate cancer. Meat AND prostate cancer link: Too much Omega-6 fatty acids in our diet. Currently most Americans eat a Omega-6:Omega-3 dietary ratio that falls between 20:1 AND 50:1. The optimal ratio is most likely closer to the original ratio of 1:1. The corn feed used contains high levels of Omega-6. Excess Omega-6 then gets into our body via commercially produced poultry AND eggs. Free range chicken, free range beef contain very low levels of Omega-6. Omega-3 fatty acids, from cold water fish AND flaxseeds retards prostate cancer tumor growth. Do we completely give up meat to avoid for prostate cancer cure? In pre-historic days, we were hunters AND gatherers. It was easier to get food by gathering rather than hunting. The human diet therefore consisted of occasional hunted meat, more legumes, green AND orange colored vegetables, roots (sweet potatoes), which were gathered. That's why the meat AND prostate cancer link did not exist. For the ideal diet prostate cancer, the more meat you give up, the faster prostate cancer cure should occur. Instead of 10 - 12 times per week, eat 0 - 7 times per week. Unable to give up meat completely, perhaps to achieve balance between meat and prostate cancer, consider free range beef, free range meats like bison, ostrich or free range chicken. Organic beef is not free range beef. Organic meat refers only to the feed, hormones, pesticides, herbicides AND antibodies that are not given to the animals. But they may still be in captivity, so the stress hormones will be ingested by you. Free range meats have the advantage of less fat, more muscle AND less stress hormones present. Studies have shown that levels of CoQ10 is very low in commercial livestock compared to free range animals OR wild game. As we get older we produce lesser CoQ10. Coenzyme Q10 (CoQ10), has been shown to have both anti-cancer AND immune system enhancing properties. CoQ10 also gives your heart AND brain energy while lowering your blood pressure levels. Organic beef OR chicken is not free range beef OR free range chicken, so it may not give you the required CoQ10. Free range meat is more expensive, but you should not be eating too much meat any way - pretend you are a hunter AND meat is a treat. In comparison to Europe, North America has more than 250,000 cases of prostate cancer diagnosed each year. It is evident that the meat AND prostate cancer link is very real. Too much commercially produced meat AND milk are the main causes of prostate cancer. So is prostate cancer the real mad cow disease?

gubi שלום תודה על המידע. אתה יכול לכתוב רק בנפרד את מקור המידע? ביי ד"ר אריאלי

שלום ד"ר אריאלי, קיימים מחקרים לע מעטים המצביעים על הקשר בין צריכת שומנים מהחי ובמיוחד מבשר מתועש (והתוספות אקסטרא ה"נהדרות" שמגיעות איתו) לבין סרטן ערמונית (וגם סרטנים אחרים). אני ממליץ למטופלים שלי להתנזר משומן מהחי ככל שניתן (לפחות לתקופה מסוימת) למעט ( במקרים מסוימים) מדגי ים העשירים באומגה 3, ביצים אורגניות, ויוגורט עיזים אורגני המשולב בשמן ובגרגרי פשתן (שיטת באדוויג). גובי A international study recently conducted by researchers at the University of Massachusetts Medical School showed that men who eat the most meat AND dairy products run the greatest risk of dying from the disease. Published in the Journal of the National Cancer Institute (1998), ****************************************************************************************** In an analysis of several hundred cases of prostate cancer among 51,000 men, Edward Giovannucci, M.D., of the Harvard Medical School, found that men eating large amounts of meat AND animal fat, high in alpha-linolenic acid, were 80 percent more likely to die from prostate cancer than those who ate meat sparingly. Also at risk were men who ate large amounts of mayonnaise, creamy salad dressings, AND butter, according to Giovannucci's article in the Journal of the National Cancer Institute (Oct. 6, 1993; 85:1571-9). In a follow-up article, published in the Journal of the National Cancer Institute (Feb. 16, 1994; 86:281-6), Giovannucci explained that men consuming meat five times a week were two to three times more likely to develop invasive prostate cancer than those who ate meat only once per week ****************************************************************************************** Cancer of the prostate gland is the second leading cause of cancer death in American men. The risk is greatest for men 65 AND older; however, 25% of all cases occur in men under 65. If caught in the early stages when it's confined to the gland, chances are it will be controlled. If it spreads beyond the prostate, controlling it will be more difficult. The best strategy is to avoid getting prostate cancer in the first place. Risk factors While not fool-proof, there are steps a man can take to beat the odds of getting prostate cancer. Asian men who eat a traditional Asian diet have a much lower rate of prostate cancer than Americans. The Asian diet is low in fat AND animal products, high in soy, rice AND green tea. Japanese men have five to 10 times more soy-related cancer fighters in their body than men of other countries. Studies on American men show that eating a lot of legumes (including lentils, soybeans, etc.), yellow-orange vegetables (carrots, peppers), green vegetables, tomatoes, AND cruciferous vegetables (cauliflower, cabbage, broccoli) significantly cuts the risk of prostate cancer. On the other end of the spectrum, the consumption of meat AND dairy products doubles the risk of prostate cancer, with red meat being associated with metastatic AND advanced cancers. Recent studies suggest that carcinogens known as heterocyclic amines are one of the reasons meat increaseses risk. Heterocyclic amines are carcinogens. They're formed when meat is cooked-especially when it's pan fried OR broiled (for more on this, see Life Extension magazine, "Barbequer Beware," November 2000, p. 42). According to a study that evaluated 25,000 African-American men, their preference for well-done meat may be why this group has an extremely high rate of prostate cancer. The connection between cooked meat AND prostate cancer is also backed up by studies showing that heterocyclic amines mutate prostate DNA in rodents. Studies on the Canadian Inuit seem to verify that cooking meat ups the risk. The Inuits have low rates of both breast AND prostate cancer, yet they eat a lot of meat. They eat their meat raw, however. (Note: in a study on 135 Inuit women, there is no record of breast cancer before 1966, AND only two cases between 1967 AND 1980). This seems to confirm that it's the cooking of meat that causes the problem. Yet, Saudi men have low rates of prostate cancer, AND their diet includes cooked meat AND lots of fat-which means that something else is at work. Researchers at Harvard have stated that "a portion of the risk of metastatic prostate cancer associated with red meat intake remains unexplained." That "unexplained something" may be related to growth-promoting chemicals implanted in U.S. cattle, according to some experts. Saudi meat AND the wildlife the Inuit eat are not implanted with such drugs. Nor are Asian cattle-a part of the world where the rates of prostate cancer are low. One of the most popular of the growth stimulants is a drug known as "zeranol" (Ralgro). Zeranol is a synthetic version of a mycotoxin metabolite that mimicks estrogen AND makes cattle grow quicker with less food. It's only one of dozens of estrogen, testosterone AND androgen-like chemicals implanted in North American cattle for the purpose of fattening both the cows AND the profits. The European Union has banned Ralgro from its dinner plates, but the U.S. has not. Is this why North America has the highest rate of prostate cancer in the world? If a man truly wants to avoid prostate cancer, OR the recurrence of prostate cancer, he must get serious about what he eats. Zeranol causes normal prostate AND breast cells to grow. It also promotes the growth of hormone-responsive cancer cells. According to one study, Zeranol promotes growth at a fraction of what's allowed in beef by the FDA. In animals, zeranol causes "hyperplasia AND transitional AND squamous transformation in the prostate AND adrenal cortex" AND "low epithelium associated with focal areas of squamous metaplasia" in the prostate; AND abnormal seminiferous tubules-among other things. ****************************************************************************************** WASHINGTON, Apr 17,2002 (Reuters) - A gene involved in digesting red meat is also highly active in cells taken from prostate cancer tumors--a finding that could lead to new dietary AND chemical treatments to prevent the disease, researchers said on Wednesday. Cells removed from prostate tumors showed a nine-fold increase in activity by a gene called AMACR as compared to healthy cells, a team of researchers at Johns Hopkins University in Baltimore found. The AMACR fatty acid molecule is found in high levels in dairy AND beef products. The gene of the same name produces an enzyme that helps break down the fatty acid. Previous studies have shown that diets high in red meat are linked with an increased risk of prostate cancer. The researchers cautioned that it was too early to establish a link between eating beef AND dairy products AND prostate cancer, but said the findings offer a way for scientists to study the association. "For years, many of us have believed that diet is somehow linked to prostate cancer, but we didn't have any molecular clues as to how this works," Dr. Angelo De Marzo, a cancer AND urology specialist who co-authored the study with colleague William Isaacs, said in a telephone interview. "This opens the question, is this gene (activated) because it is helping to drive prostate cancer growth?" he asked. Writing in the journal Cancer Research, De Marzo AND his colleagues said they studied more than 6,500 genes AND found the AMACR gene active at unusually high levels in prostate cancer. They later studied 168 prostate cancer tumors AND found that 95% had high levels of activity by the gene, making it one of the main biological markers of the cancer. De Marzo AND Isaacs said the AMACR markers might be used to diagnose prostate cancer AND reduce the number of needle biopsies that patients currently have to undergo. A prostate biopsy involves inserting a needle via the rectum to get to the prostate. De Marzo estimated that as many as 15% of the procedures must be repeated. It might also be possible to use scans to look for AMACR gene activity. "It is a beautiful marker regardless of what role it is playing in the disease," said Isaacs. Prostate cancer is the second most common cancer found in men, after lung cancer. The American Cancer Society estimates that 189,000 men will be diagnosed with prostate cancer in 2002 AND 30,000 will die of it. ****************************************************************************************** Researchers at the University of Virginia Cancer Center believe they have uncovered an important clue to the puzzle. Their experiments have shown that arachidonic acid, an omega-6 fatty acid mainly found in meat AND animal products, stimulates the growth of prostate cancer cells through the production of a metabolite, 5-HETE (5-hydroxyeicosatetraenoic acid). The researchers found that 5-HETE is essential for the survival of prostate cancer cells AND that these cells are completely eradicated (in vitro) in a few hours by blocking the production of 5-HETE. They conclude that a high intake of dietary fats accelerates the progression of prostate cancer AND that arachidonic acid is intimately involved in this process. They also suggest that drugs which inhibit the formation of 5-HETE may prove useful in the battle against prostate cancer. Ghosh, Jagadananda AND Myers, Charles E. Inhibition of arachidonate 5-lipoxygenase triggers massive apoptosis in human prostate cancer cells. Proceedings of the National Academy of Sciences USA, Vol. 95, No. 22, October 27, 1998, pp. 13182-87