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The recent findings of this massive study (see below) that a diet rich in fruit and vegetables does not decrease the incidence of colon and rectal cancers is, actually, a damning indictment of our daily food - for these reasons. The typical daily diet of the Singhalese is 95% vegetarian, with seafood being the most common component of the 5% meat segment. And the typical daily diet of the Chinese is 85% vegetarian, with a similar preponderance of fish and seafood in the 15% segment of meat products
And as shown in CANCER COMPARISON in these pages, the colon cancer rate among the Sinhalese is 0.1, and of rectal cancer a similar low of 0.2. Among the Chinese the colon cancer rate is 5.6, and the rectal cancer rate is so low that no figures are given. In deadly contrast, the colon cancer rate in the US is 18.7, and 3.5 for rectal cancer.
The difference between their and our vegetables is, of course, the presence of the complete natural range of the 72 trace elements, due to the necessity of returning all life wastes to the soil - and with them the complete range of the trace elements - as the only affordable source of fertilizers in these countries.
What this study actually shows, therefore, is the severe deficiency or lack of the 72+ natural trace elements in practically all of our daily food - and the abiding ignorance of the biomedical and agricultural sciences of the crucially vital role of the complete range of the 72+ trace elements in our daily nutrition.
This conclusion is underscored by a related article (also appended below) in which the importance of the trace elements (micronutrients) is at least beginning to be recognized.
The original synopses:
Veggies Don't Stop Colon Cancer
A diet rich in fruits and vegetables helps protect against heart disease and diabetes, but it has no effect against
colon and rectal cancer, according to a new study. Harvard researchers report in the Nov. 1. issue of the Journal of the National Cancer Institute that studies involving more than 136,000 health professionals who were repeatedly interviewed over 16 years found that eating fruits and vegetables had virtually no effect on the incidence of colon and rectal cancer.
This finding, is the opposite of dozens of studies over the last 20 years that reported some colorectal cancer protection from fruits and vegetables. In the new study, researchers analyzed the dietary habits of 88,764 women in the Nurses Health Study, and 47,325 men in the Health Professionals Follow-up study. These studies began collecting dietary and lifestyle data in 1980 and conducted follow-on diet questions periodically for 16 years. At the end of that time, there were 937 cases of colon cancer and 244 cases of rectum cancer. The researchers then related the cancers to dietary habits and found that fruits and vegetables conferred no protection.
Eating Right Promotes Gene Health
This is according to Dr. Michael Fenech, a researcher from Australia’s Commonwealth Scientific and Industrial Research Organization, who called for a concerted effort to define Recommended Daily Intakes of nutrients for optimal gene health. He said that gene damage caused by inappropriate diet may be as important as gene damage from toxic chemicals and radiation.
The link between DNA damage and degenerative diseases such as cancer is becoming more evident, according to Dr. Fenech. European studies have shown that those with above average levels of damage to DNA have a risk of cancer that is twice that of those with below average DNA damage rates. CSIRO studies have shown that the extent of DNA damage can be reduced by up to 25 percent by taking 3.5 times the RDI of folic acid and vitamin B12. Evidence also suggests that the risk of breast cancer may be reduced by adequate folic acid intake.
Several micronutrients (my emphases) are required for DNA synthesis, repair and programmed cell death. These processes have to work well if the risk for cancer is to be minimal, he says. Dr. Fenech’s research is defining optimal levels to prevent DNA damage for some vitamins and minerals for cells grown in a test-tube. The challenge now facing scientists is to define the appropriate amounts of these micronutrients in the diet to prevent DNA damage in humans.(Source: Health Mall, Nov. 3. 2000 www.healthmall.com)
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