cured meats have been linked to the development of lung cancer:Here are a couple of great reports from HealthDay News. First up, Jeffrey Perkel explains that
Using data compiled as part of the Third National Health and Nutrition Examination Survey, the study authors found a statistical association between people who ate 14 or more servings monthly of cured meats and the incidence of chronic obstructive pulmonary disease (COPD). This held true even after the researchers factored in such variables as age, smoking, and the amount of fruits and vegetables in the subjects' diets.Not exactly new news for DiseaseProof, in a previous post Dr. Fuhrman calls pickled, smoked, and barbecued meats one of the worst foods you can eat for health and longevity:
"People who eat 14 or more servings of cured meat per month have about an 80 percent increased odds of COPD versus people who don't eat cured meat at all," Dr. Rui Jiang, an associate research scientist at Columbia University Medical Center in New York City said.
And, the more cured meats a person eats a month, on average, the higher the risk of COPD, the study said.
Now, in related news, Serena Gordon of HealthDay News reports that fruits and vegetables help fight off cancer. Read on:
Worst Seven Foods for Health and Longevity
- Potato Chips and French Fries
- Sausage, hot dogs
- Pickled, smoked or barbequed meat
A trio of new studies presented at the annual meeting of the American Association for Cancer Research on Sunday found that vegetables and fruits help lower your chances of getting head and neck, breast, ovarian and pancreatic cancers.Again, this is not exactly earth-shattering research for DiseaseProof. In this next post Dr. Fuhrman explains that cancer is a disease resulting from fruit and vegetable deficiency. Here’s more:
One of the studies even found that just one additional serving of vegetables or fruits could help lower the risk of head and neck cancer. Still, the more fruits and vegetables you can consume, the better.
"Those who ate six servings of fruit and vegetables per 1,000 calories had a 29 percent decreased risk relative to those who had 1.5 servings," said Neal Freedman, a Cancer Prevention Fellow in the division of Cancer Prevention at the National Cancer Institute and author of one of the studies.
Vegetables and fruits protect against all types of cancers if consumed in large enough quantities. Hundreds of scientific studies document this. The most prevalent cancers in our country are mostly plant-food-deficiency disease.In the end, it’s still cool when the media echoes what Dr. Fuhrman has been saying for years.