Saturday, March 7, 2015


Studies have shown that vegetarians have much less cancer ( 50% less ) than nonvegetarians. The link between higher fat consumption and the increasing occurrence of common cancers has been known for years. We also know that the link between fat and breast cancer is also well established because breast tumors are fueled by estrogens. Women who eat a plant-based, low fat diet can quickly drop their estrogen level.

A National Cancer Institute report stated that vegetables and fruits protect against cancers if consumed in large enough quantities. Hundreds of scientific studies have determined this. Research indicates that raw vegetables contain the most powerful anti-cancer ingredients of all foods. And beans, including soy, have added anti-cancer benefits protecting against reproductive cancers, such as breast and prostate cancer.

An herb called artemesia has been known to cure cancer. Readers of this blog would be wise to follow their doctors' suggestions for cancer treatment and use artemesia in addition to medical treatments. Visit:

In his book "Eat to Live," Dr. Joel Fuhrman explains: "Research shows that those who avoid meat and dairy have lower rates of heart disease, cancer, high blood pressure, diabetes, and obesity. The data is conclusive: vegetarians live longer in America, probably a lot longer. Remember, long-term vegans almost never get heart attacks." To quote a respected authority, William Castelli, M.D., director of the famed Framingham Heart Study: "We tend to scoff at vegetarians, but they're actually doing much better than we are. Vegans have cholesterol levels so low, they almost never get heart attacks."

Coronary artery disease and its end result - heart attacks, the leading killer of American men and women - is almost 100 percent preventable. Cholesterol levels can de decreased by reducing both saturated fat and animal protein while eating more plant protein.

Dr. Fuhrman explains in his book "Fasting and Eating for Health" that it cannot be denied that vegetarian populations live longer and healthier lives than meat-eating populations. Not only does the epidemiologic evidence from around the globe point to this, but also the studies on healthy vegetarian populations show that there is a significant survival advantage when animal foods are eliminated from the diet.

He continues, "Studies comparing vegetarians to nonvegetarian groups show much less cancer among vegetarians, especially those avoiding dairy products. Whenever we look at populations who consume high levels of fruits and vegetables, we find reduced levels of cancer and disease in general. Just as heart disease and cancers are strongly related to a high consumption of animal foods, the same can be said of autoimmune illnesses and osteoporosis. Multiple studies have linked osteoporosis not to low calcium intake, but to diets high in protein, salt, refined sugar, caffeine, and phosphorous contained in soft drinks."



Pg. 95) Another comparison offers more clarity: how vegetarians stack up against meat eaters. When researchers compare vegetarians to omnivores, they routinely find differences in health and longetivity between the two groups. The typical meat eater will die as much as 10 years earlier and have twice the risk of diabetes and half again the risk of heart disease and colorectal cancer. Omnivorous men have two and a half times the risk of prostate cancer as those who abstain from meat, and omnivorous women have twice the risk of breast cancer. And of course, because these diseases can kill, omnivores' overall risk of death is two to three times higher than vegetarians.

A  2008 study published in the European Journal of Clinical Nutrition found those who eat poultry just twelve times a month are more than three times as likely to develop heart disease as those who rarely eat it.

Pg.93) Another disease closely linked to animal food consumption is type 2 diabetes, the scourge of some 34 million Americans. A 2011 study by researchers from Harvard Medical School of Public Health, and other leading institutions looked at the eating habits of more than 200,000 people. The study published in the American Journal of Clinical Nutrition, concluded that consumption of just one serving of red or processed meat was associated with up to a 35 percent higher risk of type 2 diabetes. Thus, if eaten as a steak, hamburger, hot dog, or bacon, a single serving of meat each day - well below the multiple servings Americans actually eat - significantly increases one's risk of becoming diabetic.

As Americans eat about 50 percent more red meat than white, such research may help to explain the nation's surging incidence of type 2 diabetes.

Pg.92) Take heart disease, the number-one killer of Americans, dispatching more people each year than AIDS, cancer, and car accidents combined. A stack of published studies taller than a quadruple cheeseburger with all the fixings establishes a direct, causal link between eating meat and developing heart disease. Much of the research finds that red and processed meats carry the biggest rick of heart disease, making these the most dangerous animal foods.

Or take cancer. Regularly eating the amount of meat in three Chicken McNuggets, about one-tenth of the typical American's daily meat intake, is enough to materially increase one's risk of developing cancer. Copious research finds that meat eaters are particularly prone to cancers of the prostate, breast, and colon.

You may savor the following excerpts from Howard Lyman's book "Mad Cowboy":

There is, simply, a never-ending stream of good news about vegetarian food. In the words of Natalie Angier of the New York Times, "The truth is that the more researchers understand about the ingredients found in fruits, vegetables, beans, and herbs, the more impressed they are with the power of those compounds to retard the bodily breakdown that results in cancer and other chronic diseases.

But you never hear any good news about meat. You never switch on the news to learn that a medical study at Harvard has revealed that roast beef boosts the immune system, or that fried chicken helps prevent arthritis, or that ham is good for the prostate. There's not a single encouraging news tidbit about veal, say, aiding the gonads. Nothing positive ever turns up even about the highly-regarded turkey escalopes fontina. There's simply never anything health - enhancing that any researcher can uncover about flesh foods. Meanwhile, a torrent of revelations confirms the benefits of plant foods.

Some who are ignorant of the facts may tell you that you can't get enough protein on a vegetarian diet - but as we know, most Americans suffer from an unhealthy excess of protein. You will have absolutely no problem getting sufficient protein on a balanced vegetarian diet. Other naysayers may warn you that you're likely to become anemic. In fact, most vegetarians have very healthy hemoglobin levels; only those who eat a diet of junk foods and dairy products may run into problems.

Some sceptics may bring up the cloudier matter of vitamin B12. It's a fact that only animal foods contain substantial amounts of this vitamin (writer of this blog notes: tempeh contains B12, so does dulse seaweed and Brewer's yeast). The human need for vitamin B12 is miniscule - about 2 micrograms per day, and our bodies store this vitamin for a period of years. To be conservative, I recommend supplemental B12 found in many cereals , soy milks, and other packaged foods that are enriched with B12. Nutritonal yeast and textured vegetable protein are also good sources. Finally, all multivitamins -including vegetarian formulas - contain more B12 than you will ever need.

Never mind the statistics about heart attacks and cancer, never mind that vegetarians live longer than meat eaters, never mind the obesity rate that is the common result of an animal-based diet, never mind all the environmental reasons for a diet that is plant-based.

Study after study has linked the consumption of animal products to heart disease. When I say to you the consumption of meat, fish, poultry, and dairy products is the primary cause of atherosclerosis in nonsmokers, I am not just giving you my opinion; I am reporting a medical fact that has been established with as much scientific unanimity and consistency as the fact that smoking cigarettes dramatically increases the risk of lung cancer, emphysema, and heart disease.

As the noted preventative health care expert Dr. Jjulian Whitaker points out, 'Death from heart disease is as unnecessary as dying of drug abuse, yet it is taken as a normal thing.'

What would happen to all the jobs in the meat industry if the entire nation went vegetarian? They would be lost of course. Gone would be all the jobs in slaughterhouses - the most dangerous jobs in America as well as all the other foul jobs in meat processing, not to mention all the minmum-wage jobs flipping burgers.They would be replaced by even more jobs - safer, cleaner, more satisfying, and probably better-paying jobs - in the production and selling of organic, healthy, plant-based products. The savings in medical costs attributable to meat consumption, estimated at $28 to $61 billion annually, would be plowed back into the economy and boost its productivity enormously. - from "Mad Cowboy" by Howard Lyman

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