Antioxidants Reduce The Risk Of Cancer By Two Thirds

While the crackpots and crooks in conventional medicine tell as that antioxidants, especially vitamins C and E, selenium and beta-carotenes, are dangerous and “cause” cancer, here’s a refreshing study that shows without question they are not, do not, and may well reduce the incidence of deadly pancreatic cancer by TWO THIRDS.

Pancreatic cancer kills more than 250,000 people worldwide each year. Only 3 percent of people diagnosed with the disease live beyond five years. So anything with such a sensational effect is welcome. Genes, smoking and type 2 diabetes are all risk factors, but diet is believed to play a role as well.

It’s true that conventional researchers are getting on the trail of diet as a cause of cancer. But they still don’t really get it.

They are thinking in terms of factors in the diet which are “carcinogenic” (cancer causing). It’s what is NOT in the diet that’s carcinogenic! If there are no decent nutrients in the junk diet, how can the body have a healthy defence system and ward off what is really quite a common challenge to the body. Cancer cells, we know, are everywhere but easily mopped up on a daily basis by the immune system.

Plus we know for sure that antioxidants prevent cancer and help in the fight against it, once established.

In the new study, researchers led by Dr. Andrew Hart of the University of East Anglia tracked the long-term health of more than 23,500 people, aged 40 to 74, who entered the study between 1993 and 1997. Each participant kept a food diary that detailed the types, amount and method of preparation for every food they ate for seven days.

After 10 years, 49 participants (55 percent of whom were male) had been diagnosed with pancreatic cancer. By 2010, the number of participants diagnosed with pancreatic cancer increased to 86 (44 percent were men).
On average, patients survived six months after diagnosis.

The researchers found that people with the highest dietary intake of selenium were half as likely to develop pancreatic cancer as those with the lowest intake. Those who consumed the highest dietary intake of all three antioxidants — selenium and vitamins C and E — were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.

That’s down two thirds.

Need I say more?

The study was published online July 23, 2012, in the journal Gut.

http://alternative-doctor.com/cancer/antioxidants-reduce-the-risk-of-cancer-by-two-thirds/

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