The influence of nutrition on cancer.
Mounting evidence supports the notion that a diet high in healthy fats and low
in net carbohydrates (total carbs minus fiber, i.e. non-fiber carbs) may
significantly lower your risk by improving mitochondrial and metabolic
function.
Fermented foods are also gaining
recognition as an important anti-cancer adjunct. The beneficial bacteria found
in fermented foods have been shown particularly effective for suppressing colon
cancer, but may also inhibit cancers of the breast, liver, small intestine and
other organs.
For example, butyrate, a short-chain fatty acid
created when microbes ferment dietary fiber in your gut, has been shown to
induce programmed cell death of colon cancer cells, and cultured milk products
may reduce your risk of bladder cancer by about 29 percent.
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