INFLAMMATION NATION: Junk food, sugary beverages and alcohol increase COLON CANCER risk by nearly 100 percent – still Americans over-indulge

One would think that after 50 years of watching nearly every junk-food-a-holic in America die early from heart disease, colon cancer, diabetes or dementia, that most people would clean up their daily food intake and seek whole, organic foods, but they don’t. They’re addicted to sugar, table salt, excitotoxins, and seed oils. They can’t get enough in their mouth in a single sit-down and the price they pay is horrendous.

No magic pill can ever cure them from their junk science food stuff addiction. Then they go to the doc-in-the-box for some junk science medicine. Round and round they go, until the pain and agony is so bad they beg some holistic practitioner to save them, but by then, it’s often too late. Research reveals their risk of early death skyrockets while living this lifestyle. Here’s more on that.

• Inflammatory Foods Spike Death Risk by 87%: A Dana-Farber study found that colon cancer survivors eating inflammatory diets (processed meats, refined grains, fried foods, alcohol) had an 87% higher risk of death compared to those on anti-inflammatory plans.
• Common “American Diet” Feeds Cancer: Everyday foods like bacon, white bread, soda, and fries fuel chronic inflammation, tripling recurrence risk for colon cancer patients versus plant-based diets.
• Anti-Inflammatory Foods Boost Survival: Dark leafy greens, fatty fish, nuts, tea, and ancient grains starve cancer cells, reduce inflammation, and improve immune function — key to preventing recurrence.
• Diet + Exercise Slashes Risk by 63%: Patients who paired anti-inflammatory eating with just 3 weekly walks (1 hour each) saw a 63% lower mortality risk versus inactive peers on inflammatory diets.

According to a study from Dana-Farber Cancer Institute, diet plays a significant role in the survival of patients diagnosed with Stage III colon cancer. This research suggests that dietary choices after treatment can have a substantial impact on survival rates.

Key Findings:

• Inflammatory Diets and Survival: Researchers tracked over 1,600 Stage III colon cancer patients and found that those who consumed diets with the highest inflammatory potential (pro-inflammatory diets) had an 87% higher risk of death compared to those who followed anti-inflammatory diets.
• Defining Inflammatory Potential: The study utilized an “empirical dietary inflammatory pattern” score (EDIP) to measure how inflammatory a patient’s diet was.
• Foods to Limit (Pro-inflammatory):

• Processed meats like hot dogs, bacon, and deli meats.

• Refined grains, such as white bread, white rice, and most cereals.

• Sugar-sweetened beverages.

• Fried foods.

• Benefits of Anti-inflammatory Diets: Patients who consumed more anti-inflammatory diets and engaged in higher levels of physical activity exhibited a 63% lower risk of death compared to those with pro-inflammatory diets and lower activity levels.
• Focus on Whole Foods: Choosing whole, fresh foods and limiting highly processed foods, especially those high in refined sugars and unhealthy fats, can help reduce inflammation.
• Importance of Anti-inflammatory Diet: An anti-inflammatory diet can help with other health conditions like diabetes, heart disease, and Alzheimer’s, in addition to potentially improving outcomes for colon cancer patients.

In essence, the study indicates that patients with Stage III colon cancer can potentially improve their survival chances by making conscious dietary changes and reducing their consumption of pro-inflammatory foods. Also check out diatomaceous earth as a way to cleanse the colon so you don’t get polyps or parasitic infections. This is worth careful consideration.

Tune your food news frequency to FoodSupply.news and get updates on more toxic foods that corporate America loads the grocery store shelves with to drive up chronic diseases and disorders so Big Pharma can take your money.

Sources for this article include:

NaturalNews.com

Naturalhealth365.com