50% of All Colon Cancer Deaths Could Be Avoided If Everyone Did These 10 Natural Things

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In late 2015 was discovered, by the International Agency for Research on Cancer (IARC) which is part of the World Health Organization, that   processed meat can cause colorectal cancer in humans.

This type of cancer is third most common cancer in U.S. affects both colon and rectum. Namely, it has been predicted that this cancer, in 2016, will affect more 95, 000 people.  Aside from helping to form, store and eliminate waste, your colon contains billions of bacteria, a healthy balance of which is essential for optimal health.

In U. S, this type of cancer is the second leading cause of death. About 5 to 10 % of cancer is due to genetic defects. Other 30 % are due to cigarettes, 35 % of cancer deaths may be related with wrong diet. Also other factors that can cause cancer stress, exposure to radiation and environmental pollution.

Healthy diet, being physically active and maintaining a healthy weight are some of many methods which can be used in prevention of colorectal cancer. Here are some:

 Vegetables are rich in antioxidants and other useful compounds that are very difficult to get anywhere else – like magnesium. And that is why it is so important to consume vegetables as much as possible.  According to the results of one meta-analysis, 100-milligram increase in magnesium intake will decrease the risk of colorectal tumor by 13 percent, while the risk of colorectal cancer will be lowered by 12 percent.

Magnesium is capable to reduce insulin resistance, and it was noted that because of this it has anti-cancer effects. Also, the phytochemicals can reduce inflammation and eliminate carcinogens, while others regulate the rate at which your cells reproduce, get rid of old cells and maintain DNA.

In addition, vegetables are rich in dietary fibers. It was confirmed that people with higher vegetable intake have lower cancer rates. That is why is important to increase your dietary fiber intake. For every 10 grams of fiber you add to your daily diet, your risk of colon cancer decreases by 10 percent.

Flax seeds, psyllium seed husk, hemp seeds and chia seeds are also other excellent source of fiber.

Vitamin D also is very useful for our health, especially for our immune system. In some study was published that people with higher levels of vitamin D, were less likely to develop colorectal tumor.

 “Evidence suggests protective effects of vitamin D and antitumor immunity on colorectal cancer risk.

Immune cells in tumor microenvironment can convert 25-hydroxyvitamin D [25(OH) D] [vitamin D] to bioactive 1α, 25-dihydroxyvitamin D3, which influences neoplastic and immune cells.

… High plasma 25 (OH) D levels are associated with lower risk of colorectal cancer with intense immune reaction, supporting a role of vitamin D in cancer immune prevention through tumor–host interaction.”

Regular sun exposure is one of many ways in which you can get this vitamin; also, your vitamin D levels can get into the optimal range of 50-70 ng/ml usage of a high-quality tanning bed and/or supplementation with a vitamin D3 supplement.

Processed meats are very harmful for your health and you should avoid them.  Actually, they are preserved by curing, salting and smoking, or the addition of chemical preservatives including hot dogs, bacon, pastrami ham, salami, pepperoni, some sausages, and hamburgers and more.

In this kind of meat, the most problematic are the nitrates that are added to these meats as a preservative, coloring and flavoring. Actually, these nitrates are frequently converted into nitrosamines, which are associated with an increased risk of certain cancers. AICR warns that “there is no safe threshold” for eating processed meats.

Some researchers worn that, more than 24 % can be increased the risk of colorectal cancer by consuming red meat. Actually, this meat is not problem itself, but the way it is cooked and the source it comes from.

For instance, grass-fed beef contains cancer-fighting compounds. CAFO animals are typically fed grains contaminated with glyphosate. Glyphosate is the active ingredient in Roundup herbicide, can have a detrimental impact on healthy gut bacteria and is carcinogenic. Furthermore, Red meat cooked at high temperatures (such as barbecued or fried) may also contain carcinogenic cooking byproducts like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

You should be careful with your weight. It was discovered that obesity is linked to an increased risk for about a dozen different cancers, including colon cancer. More than 5 million people over the age of 16, every 11-pound increase in body weight was associated with an increased risk for 10 types of cancer. Losing excess belly fat is particularly important, when it comes to cancer prevention, as belly fat is linked to an increased risk of colon cancer regardless of your body weight.

Also in reducing your risk of colon cancer is very significantly using regular exercise. In some study was claimed that people that are physically active have about a 30 percent to 40 percent less chance of developing colon cancer compared with inactive persons.

Too much alcohol and cigarettes increase the risk of colorectal cancer. Even though it is best to completely eliminate alcohol, 5-ounce glass of wine, a 12-ounce beer or 1 ounce of hard liquor, with a meal, per day is considered a normal and safe amount. As for smoking, there’s no such thing as “safe amount”, so it is best to quit it.

It’s been shown in many lab studies that garlic can eliminate cancer cells. Namely, women who regularly ate garlic (along with fruits and vegetables) had a 35 percent lower risk of colon cancer. Moreover, among people with inoperable forms of colorectal, liver, or pancreatic cancer, taking an extract of aged garlic for six months helped to improve immune function.

Men and women over the age of 50,  it is advisable for to have regular screening either by flexible sigmoidoscopy every five years, or by colonoscopy every 10 years since they belong to the group of having high risk of colorectal cancer. Ultrasounds have also proven to be of value. If polyps are found in their early stages, your doctor can simply snip them off right then and there. So a colonoscopy is not only a diagnostic tool, it can also serve as a surgical intervention. But, be aware that one in every 350 colonoscopies does serious harm. The death rate is about one for every 1,000 procedures. Moreover, about 80 percent of endoscopes are cleaned using Cidex (glutaraldehyde), which does NOT properly sterilize these tools.

You can read here more ways to lower your risk of colorectal cancer:

–Do more walking, try to take 10.000 steps a day.

–Consume green tea. It is rich in epigallocatechin-3-gallate (EGCG), a cancer-fighting catechin polyphenol.

–Eat onions. They contain cancer-fighting quercetin; quercetin inhibits the growth of cancer cells from breast, colon, prostate, ovarian, endometrial and lung tumors.

–Eat steamed broccoli

–Eat artichokes; they’re rich in silymarin, which is an antioxidant that may lower your risk of skin cancer.

–Normalize your ratio of omega-3 to omega-6 fats by taking a high-quality krill oil and reducing your intake of processed vegetable oils, like corn, soy, and canola.

–Eliminate sugary drinks like soda and cut sugar from your diet

–Get regular sun exposure. It will increase your vitamin D levels.

–Sleep in complete darkness; light at night suppresses your body’s production of melatonin, which has anti-cancer effects

–Marinate your meat with spices, beer or wine, which can lower the formation of cancer-causing substances when you cook it.

–Eat some “resistant starches” (such as green bananas), which act like fiber in your body. They may help reduce the risk of colon cancer from a diet high in red meat.

–Avoid French fries and potato chips, which may contain high levels of cancer-causing acrylamide (a compound formed when foods are cooked at high temperatures).

–Eat fermented vegetables; they’re excellent for your gut health and the fermentation process involved in creating sauerkraut produces cancer-fighting compounds such as isothiocyanates, indoles and sulforaphane.

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