The Truth about the #Vegan agenda.

Everything About Animal Foods Cause Cancer! Not Just Red Meat

by Cullen Smith @ Lifting The veil  

By Michael Greger M.D. FACLM on February 14th, 2013"For years we didn’t know why eating a plant-based diet appeared to so dramatically improve cancer defenses within just a matter of weeks. But researchers recently figured it out: eating healthy lowers the level of the cancer promoting growth hormone IGF-1. This saga was detailed in the last four blog posts:" Cancer-Proofing Your BodyHow Do Plant-Based Diets Fight Cancer?Vegan Men: More Testosterone But Less Cancer" (with cited studies and charts from the studies further down.

He goes on to present:
"In The Answer to the Pritikin Puzzle, we established that the reason the blood of those eating plant-based diets appeared 8 TIMES better at fighting cancer cell growth (see Ex Vivo Cancer Proliferation Bioassay), is likely due to the drop in IGF-1 levels, especially in those following vegan diets (see How Plant-Based to Lower IGF-1?).  Now it appears we know why—their avoidance of animal protein. Let’s go one level deeper, and ask why animal protein preferentially triggers IGF-1 release.

Three years ago, I profiled a remarkable series of experiments about IGF-1—insulin-like growth factor 1—this cancer-promoting growth hormone, released in excess amounts by our liver when we eat animal protein. So, men and women who don’t eat meat, egg whites, or dairy proteins have significantly lower levels circulating within their bodies.How Plant-Based to Lower IGF-1?Those eating #vegan had significantly lower IGF-1 levels and higher IGF-binding proteins than those just eating vegetarian, suggesting that the more plant-based one’s diet becomes, the lower one’s risk of fueling growth hormone-dependent cancer growth.

Switching people to a plant-based diet can significantly lower IGF-1 levels within just 11 days, markedly improving the ability of women’s bloodstreams to suppress breast cancer growth, and then kill breast cancer cells off.

Similarly, the blood serum of men on plant-based diets suppresses prostate cancer cell growth about eight times better than before they changed their diet. This dramatic improvement in cancer defenses is, however, abolished if you add back just the amount of IGF-1 banished from their systems because they were eating and living healthier.This is one way to explain the low rates of cancer among plant-based populations: the drop in animal protein intake leads to a drop in IGF-1, which leads to a drop in cancer growth. An effect so powerful, Dr. Dean Ornish and colleagues appeared to be able to reverse the progression of prostate cancer without chemo, surgery, or radiation—just a plant-based diet, and other healthy lifestyle changes.

Now, when we’re kids, we need growth hormones to grow. There’s a rare genetic defect that causes severe IGF-1 deficiency, leading to a type of dwarfism—but also apparently makes you effectively cancer-proof. Not a single death from cancer in about 100 individuals with IGF-1 deficiency. How about 200 individuals? None developed cancer. See, most malignant tumors are covered in IGF-1 receptors. But if there’s no IGF-1 around, then they may not be able to grow and spread."

IGF-1 as One-Stop Cancer Shop
https://nutritionfacts.org/video/igf-1-as-one-stop-cancer-shop/

Cited clinical literature:Yang SY, Miah A, Pabari A, Winslet M. Growth Factors and their receptors in cancer metastases. Front Biosci. 2011 Jan 1;16:531-8.Zhang Y, Ma B, Fan Q. Mechanisms of breast cancer bone metastasis. Cancer Lett. 2010 Jun 1;292(1):1-7.Kleinberg DL, Wood TL, Furth PA, Lee AV. Growth Hormone and Insulin-Like Growth Factor-I in the Transition from Normal Mammary Development to Preneoplastic Mammary Lesions. Endocr Rev. 2009 Feb;30(1):51-74.

Salvioli S, Capri M, Bucci L, Lanni C, Racchi M, Uberti D, Memo M, Mari D, Govoni S, Franceschi C. Why do centenarians escape or postpone cancer? The role of IGF-1, inflammation and p53. Cancer Immunol Immunother. 2009 Dec;58(12):1909-17.Endogenous Hormones and Breast Cancer Collaborative Group, Key TJ, Appleby PN, Reeves GK, Roddam AW. Insulin-like growth factor 1 (IGF1), IGF binding protein 3 (IGFBP3), and breast cancer risk: pooled individual data analysis of 17 prospective studies. Lancet Oncol. 2010 Jun;11(6):530-42Rowlands MA, Gunnell D, Harris R, Vatten LJ, Holly JM, Martin RM. Circulating insulin-like growth factor peptides and prostate cancer risk: a systematic review and meta-analysis. Int J Cancer. 2009 May 15;124(10):2416-29.

Piantanelli L. Cancer and aging: from the kinetics of biological parameters to the kinetics of cancer incidence and mortality. Ann N Y Acad Sci. 1988;521:99-109.
Cancer-Proofing MutationCongenital IGF-1 deficiency can lead to Laron Syndrome (a type of dwarfism); but with such low growth hormone levels, those with the condition have dramatically lower cancer rates. This raises the question of whether one can achieve the best of both worlds—by ensuring adequate IGF-1 levels during childhood, while then suppressing excess growth promotion in adulthood.

"Higher Quality" Protein May Mean Higher RiskThe reason animal proteins trigger the release of the cancer-promoting growth hormone IGF-1 more than plant proteins may be because the relative ratios of amino acids in animal proteins more closely resembles our own.



Animalistic Plant ProteinsWhile animal proteins increase levels of the cancer-promoting growth hormone IGF-1, and most plant proteins bring levels down, “high quality” plant proteins, such as soy, may not significantly affect levels in either direction. This, however, may depend on the quantity consumed.

Lower levels of the cancer-promoting growth hormone IGF-1 in those eating vegan is not expected to affect their accumulation of muscle mass.

NY Times Best Selling author and world renown Robin Hood of clinical nutritional science,  Michael Greger M.D. founder of the modern day "Library of Alexandria of nutritional science" website Nutritionfacts.org presents:

"Sulfur dioxide preservatives in dried fruit, sulfites in wine, and the putrefaction of undigested animal protein in the colon can release hydrogen sulfide, the rotten egg gas associated with inflammatory bowel disease."

It’s been estimated that with a typical Western diet, up to 12 grams of protein per day can escape digestion, and when it reaches the colon, it can be turned into toxic substances like ammonia. This degradation of undigested protein in the colon is called putrefaction, so a little meat can actually end up putrefying in our colon. The problem is that some of the by-products of this putrefaction can be toxic.It’s generally accepted that carbohydrate fermentation—the fiber and resistant starches that reach our colon—results in beneficial effects for the host because of the generation of short-chain fatty acids like butyrate, whereas protein fermentation is considered detrimental for us. Protein fermentation mainly occurs in the lower end of the colon, when carbohydrates get depleted, and results in the production of potentially toxic metabolites. Perhaps that’s why we see more colorectal cancer and ulcerative colitis lower down, because that’s where the protein is putrefying. The simplest strategy to reduce the degree of potentially harmful compounds by protein fermentation is probably a reduction in dietary protein intake.But, the accumulation of these harmful byproducts of protein metabolism may be attenuated by the fermentation of undigested plant matter. This study showed that if you give people foods containing resistant starch—starch resistant to small intestine digestion so it can feed our good bacteria down in our colon–foods such as cooked beans, peas, lentils, raw oatmeal, and cold pasta, you can block the accumulation of potentially harmful byproducts of protein metabolism. The more starch ended up in the stool, the less ammonia, for example.But there’s protein in plants too. The difference is that animal proteins tend to have more sulfur-containing amino acids like methionine, which can be turned into hydrogen sulfide in our colon–the rotten egg gas that may play a role in the development of inflammatory bowel diseases like ulcerative colitis, as I’ve covered previously."

 

Taurocholic Acid Metabolism by Gut Microbes and Colon Cancer

""COLORECTAL CANCER (CRC) IS ONE OF THE MOST FREQUENT CAUSES OF CANCER DEATH WORLDWIDE AND IS ASSOCIATED WITH ADOPTION OF A DIET HIGH IN ANIMAL PROTEIN AND SATURATED FAT. Saturated fat induces increased bile secretion into the intestine. Increased bile secretion selects for populations of gut microbes capable of altering the bile acid pool, generating tumor-promoting secondary bile acids such as deoxycholic acid and lithocholic acid. Epidemiological evidence suggests CRC is associated with increased levels of DCA in serum, bile, and stool. Mechanisms by which secondary bile acids promote CRC are explored.

Furthermore, in humans, bile acid conjugation can vary by diet. Vegetarian diets favor glycine conjugation while diets high in animal protein favor taurine conjugation.

Metabolism of taurine conjugated bile acids by gut microbes generates hydrogen sulfide, a genotoxic compound. Thus, taurocholic acid has the potential to stimulate intestinal bacteria capable of converting taurine and cholic acid to hydrogen sulfide and deoxycholic acid, a genotoxin and tumor-promoter, respectively."

M. Ridlon, Jason & Wolf, Patricia & Gaskins, Rex. (2016). Taurocholic Acid Metabolism by Gut Microbes and Colon Cancer. Gut Microbes. 7. 00-00. 10.1080/19490976.2016.1150414.





Then we also have the carcinogenic decaying animal amines PUTRESCINE, CADAVERINE, and spermine which also have toxicological effects. You all need to do your serious homework on what exactly is in animal foods. Nutrients are not just a beneficial aspect of biochemistry. The most important study is of detrimental effects of nutrition.

"Woman eats some mackerel at a restaurant, and just collapses. When fish starts spoiling, toxins can be released—even when the fish still tastes and smells fine—and can cause what may actually be the most common cause of food poisoning from fish.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal."

"Given how vascular our kidneys are, it should comes as no surprise that animal protein, animal fat, and cholesterol are associated with declining kidney function (microalbuminurea—loss of protein in the urine), which can be an early warning sign not only for kidney failure, but also for heart disease and a shortened lifespan."

Cooking meat of just about any kind will create them. Grilling, frying, and other concentrated high-heat sources will produce more. Boiling/steaming will produce less. (23)

Anytime you burn CARBON it produces carcinogens formed at high temperatures, in animal foods as heterocyclic amines, benzopyrene and polycyclic aromatic hydrocarbons, and in plant foods as acrylamide.

"A high fat diet encourages growth of the bacteria in the colon that produce enzymes that uncouple those unabsorbable estrogen complexes formed in the liver. Then the uncoupled “free” estrogen is absorbed back into the blood stream, resulting in higher total levels of estrogen in the woman’s body. Fats, especially meat fats, will encourage the growth of these colon bacteria that are capable of splitting these complexes. Obviously, this means of making free-estrogens available for re-absorption can contribute to a situation that favor development of breast cancer.Fortunately, fibers present in vegetable foods also help to block the absorption of “free” estrogens found in the bowel.Vegetarian women, compared with those who eat meats, excrete 2 to 3 times more estrogen in their feces. Furthermore, the blood levels of certain powerful estrogens are 50% lower than are those in meat-eaters."