Scientific studies show that people with higher rates of cancer, consume excessive animal fat in their daily diet. Additionally, widely used omega-6 polyunsaturated fats, such as corn oil, are potential cancer threats. For instance, feeding animals corn oil greatly increases cancer rates in those exposed to carcinogens.
Fat increases the risk of cancer in a variety of ways. It acts as a fuel to promote tumour growth. If fat is not used, cancer-prone cells might remain relatively inactive. Fat also stimulates bile acids in the colon that can help drive cells towards cancer. Additionally, eating too much fat, both animal and omega-6 vegetable oils, can depress the immune system’s tumour surveillance mechanism. This has been proved by the studies conducted at the American Health Foundation and St. Luke’s-Roosevelt Hospital Center, in New York.
Racial groups and nations whose diet contains less meat, show less cancer incidence than groups consuming high-meat diets. Hospital records show that Seventh Day Adventists, Mormons and Navajo Indians, who eat little or no meat, suffer far less from cancer than the average meat-eating Americans. Recently, a link between excessive meat-eating and cancer has been explained by Dr. Willard J. Visek, research scientist at Cornell University. Dr. Visek says that the highprotein diet of Americans is linked to the high incidence of cancer in the U.S. The villian, according to Dr. Visek, is ammonia, the carcinogenic by-product of meat digestion. Of all meats, pork is especially harmful. It has been noted that in places where pork is the principle diet, cancer seems to be most prevalent.
Our actual daily protein requirement is only between 20 and 30 grams, as shown by numerous studies around the world. Protein eaten in excess above the actual need cannot be properly digested or utilized and acts in the body as a poison and carcinogen. In addition, over consumption of protein, taxes the pancreas and causes chronic deficiency of pancreatic enzymes, which are required for proper protein metabolism.
Moreover, flesh is often a carrier of disease germs. Diseases of many kinds are on the increase in animals, making flesh foods more and more unsafe. People are continually eating flesh that may contain tuberculosis and cancerous germs. Often animals are taken to the market and sold for food when they are so diseased that their owners do not wish to keep them any longer.