Why We All Don't Get Cancer
Interesting talk by Memorial Sloan-Kettering president Craig B. Thompson. Answer, in two words, via Dr. Michael Eades, who led me to the talk: "Controlling glucose."
Love his line about what made the difference in the cancer rates in modern times -- "the refrigerator."
I eat almost no sugar, and pretty much no flour. I have a scoop of ice cream every couple of weeks, or a tiny bar of dark chocolate. I sometimes have a single chocolate-chip cookie at a dinner I go to once a month.
Other than that, I eat a diet that is made up largely of of beef, Omega-3 eggs, bacon, salmon, liver, sausages, cheese, cream, Kerry Gold butter, green beans, asparagus, salad, and kale. I drink a bit of very dry white wine about every other day. I take magnesium and vitamin D. More and more, consume coconut oil, which has Medium Chain Triglycerides (on another tip from Mike Eades).
I can't be sure, but I suspect this way of eating protects me against a lot of the cancers I'd get if I ate differently.
(Oh, and if anybody has any luck finding F. Glum's bread experiment, please post a link. P.S. Not sure that's how you spell it.)
make sure you listen to the last 3 minutes or so... they are the payoff.
to paraphrase - the diet guidelines have been optimized to cut down on heart attacks. NOT cancer. You have to optimize your diet to combat what you are predisposed to. if Heart trouble is likely, then optimize for that, if cancer, then that.
But at the beginning he said that the likelihood of cancer is 1:2 for men and 1:3 for women... I doubt heart attack is quite that high.
boiling it down, the low fat high carb diet, is a recipe for cancer. Dramatically increasing the potential.
So, you know, we got that goin' for us.
SwissArmyD at December 21, 2012 1:01 PM
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