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

10 The International Agency for Research on Cancer (IARC), part of the World Health Organization (WHO) announced in late 2015 that processed meat may cause colorectal cancer in humans, classifying it as a carcinogen Group 1


colorectal cancer affects the colon and rectum is the third most common cancer diagnosed in the US . It is predicted that by 2016, this cancer affects more than 95,000 people, while more than 39,000 will be diagnosed with rectal cancer.

In addition to helping form, store and dispose of waste, the colon contains billions of bacteria, a healthy balance of what is essential for optimal health.

Although this cancer is the second leading cause of cancer death in the U.S, is preventable and only 5 percent to 10 percent of cancers are due to genetic defects. 35 percent of deaths related to cancer may be due to diet, the other 30 percent due to snuff, up 20 percent due to infection and the rest due to other environmental factors such as exposure to radiation, stress, physical activity levels and environmental pollution.

According to the American Institute for Cancer Research (AICR), a third of the most common cases of US cancer can be prevented with a healthy diet, physical activity and maintaining a healthy weight. There is a 50% chance to prevent colorectal cancer through these methods. Here are a few:

Eating fruits and vegetables as much as possible. Vegetables are rich in antioxidants and other disease-fighting compounds that are very difficult to get elsewhere - such as magnesium. According to the results of a meta-analysis, 100 milligram increase in magnesium intake lowers the risk of colorectal tumors by 13 percent, while the risk of colorectal cancer was reduced by 12 percent.

It was observed that the magnesium-cancer effects can anti be related to their ability to reduce insulin resistance. Moreover, phytochemicals can reduce inflammation and remove, while others regulate the rate at which cells reproduce, to get rid of old cells and maintain DNA carcinogens.

Vegetables are also a great source of dietary fiber. Many studies have confirmed that people with higher intake of vegetables have lower rates of cancer.

Sulforaphene, which can be found in cruciferous vegetables, is a natural derivative of sulforaphne that can suppress the growth of tumors derived from colon cancer.

Dried plums may decrease your risk of colon cancer by building their intestinal bacteria.

Increase intake of dietary fiber. It is related to reducing the risk of colorectal cancer, particularly colorectal adenoma incident and distal colon cancer. For every 10 grams of fiber added to your daily diet, the risk of colon cancer decreases by 10 percent.

According to a 2005 study, dried plums "favorably altered the risk factors of colon cancer" in rats, possibly due to its high content of dietary fiber and polyphenols.

Other excellent sources of fiber include psyllium seed husk, flax seeds, hemp seeds and chia seeds.

According to a study published in the journal Gut, people with higher levels of vitamin D were less likely to develop colorectal tumors. This may be due to the fact that vitamin D is beneficial to the immune system.

"Evidence suggests that the protective effects of vitamin D and anti-tumor immunity in the risk of colorectal cancer.

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

... High plasma 25 (OH) D is associated with a lower risk of colorectal cancer with intense immune response, supporting a role for vitamin D in immunoprevention cancer through tumor-host interactions. "

Some of the ways to get this vitamin include exposure to the regular sun, using a tanning bed high quality and / or supplementation with vitamin D3 supplement can get your vitamin D levels in the optimal range of 50-70 ng / ml.

Avoid processed meats. They are meat preserved by smoking, curing, salting or adding chemical preservatives, including bacon, ham, pastrami, salami, pepperoni, hot dogs, sausages and burgers (if they have been preserved with salt or chemical additives ) and more . Especially problematic are the nitrates that are added to these meats as preservatives, coloring and flavoring. These nitrates are often turned into nitrosamines, which are associated with an increased risk of certain cancers. AICR warns that "there is no safe threshold" for the consumption of processed meats.

Eating red meat increases the risk of colorectal cancer by 24%, researchers warn. The meat itself is not the problem, but the way it is cooked and its source. grass-fed beef, for example, contains compounds that fight cancer. CAFO animals are typically fed grains contaminated with glyphosate. Glyphosate is the active ingredient in the herbicide Roundup, can have a detrimental impact on healthy intestinal bacteria and is carcinogenic. Furthermore, red meat cooked at high temperatures (eg fried or grilled) may also contain carcinogenic byproducts of cooking as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

If you enjoy red meat and only then go for grass-fed meats and cook organically raised with a slight (rare, not well done).

Regular exercise can significantly reduce the risk of colon cancer. According to one study, men and physically active women have about a 30 percent to 40 percent less likely to develop colon cancer compared with inactive people.

First, exercise reduces insulin levels, and this plays an important role in reducing the risk of cancer. Exercise triggers apoptosis and improves circulation of immune cells in the blood.

Control your weight. Numerous studies have confirmed that obesity is linked to an increased risk of a dozen different types of cancer, including colon cancer. A 2014 study analyzed data from more than 5 million people over 16 years, every increase of 11 pounds in body weight was associated with an increased risk of 10 types of cancer. When it comes to cancer prevention, lose excess belly fat is particularly important because belly fat is linked to increased risk of colon cancer, regardless of body weight.

Excess alcohol and cigarettes increase the risk of colorectal cancer. Although it is best to completely remove the 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 is no such thing as a "safe amount", so it is best to stop it.

has been shown in many laboratory studies that garlic can kill cancer cells. That is, women who regularly consumed garlic (along with fruits and vegetables) had a 35 percent lower risk of colon cancer. Moreover, among people with inoperable forms of colorectal cancer, liver or pancreatic cancer, having an aged garlic extract for six months helped improve immune function.

If you choose to add raw garlic to your diet fresh smell clove crushed or chopped must be in order to stimulate the release of an enzyme called alliinase, which in turn catalyzes the formation of allicin.

is recommended for men and women over 50 years to have regular examinations, either flexible sigmoidoscopy every five years or colonoscopy every 10 years, since they belong to the group of those who have high risk of colorectal cancer. Ultrasounds have also proven to be of great value. If polyps are found in its early stages, the doctor can simply cut them off at the same time. So a colonoscopy is not only a diagnostic tool but can also serve as a surgical intervention. However, note that one of every 350 colonoscopies done serious damage. The mortality rate is about one per 1,000 procedures. Moreover, about 80 percent of endoscopes are cleaned using Cidex (glutaraldehyde) not properly sterilized these tools.

Here are 15 more ways to reduce the risk of colorectal cancer:

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

- You more walking, try to take 10,000 steps a day.

--Consume green tea. It is rich in epigallocatechin-3-gallate (EGCG), an catechin polyphenol to fight cancer.

- Eat Steamed broccoli

- Consumes Brazil nuts. They are an excellent source of selenium, a mineral that is especially beneficial in reducing the risk of prostate cancer, colorectal and lung.

--Eat artichokes; They are rich in silymarin, an antioxidant that may reduce the risk of skin cancer.

- get regular sun exposure. their levels of vitamin D.
will increase
- Marinate your meat with spices, beer or wine, which can reduce the formation of cancer-causing substances when cooked.

- Eat Some "resistant starch" (such as green bananas), which act as fiber in your body. They can help reduce the risk of colon cancer from a diet high in red meat.

- Normalize your omega-3 ratio of omega-6 fatty acids by taking krill oil quality and reducing the intake of processed vegetable oils such as corn, soybeans and canola.

- sleep in complete darkness; light at night suppresses the production of melatonin your body, which has anti-cancer effects

--Eat onions. They contain quercetin to fight cancer; quercetin inhibits growth of cancer cells of breast tumors, colon, prostate, ovary, endometrium, and lung.

- Avoid environmental toxins, including chemical perc dry cleaning cause cancer (perchlorethylene).

- Avoid French fries and chips, which may contain high levels of acrylamide causes cancer (a compound that forms when food is cooked at high temperatures).

- Eat Fermented Vegetables; They are great for your intestinal health and the fermentation process involved in creating sauerkraut produces cancer-fighting compounds such as isothiocyanates, indoles and sulforaphane.

Source: theheartysoul.com

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