What Causes Cancer? (DNA Mutation Theory)
Cancer is the result of cells that uncontrollably grow and do not die. Genes control the process of cell growth, division, and death. Cancer begins to form when the programmed cell death process (apoptosis) breaks down. Gene mutations occur within the cell, causing the cell to no longer understand its instructions and it starts to grow out of control. Mutations can happen by chance when a cell is dividing or by things coming from environmental influences outside the body (carcinogens). Some people can inherit faults in particular genes that make them more likely for mutations to occur. Some genes get damaged every day and cells are very good at repairing them. Once cells start growing too fast the damage may build up and with further mutations cells are less likely to be able to repair the damaged genes.
What Causes Cancer? (Microbial Theory)
In 1890, William Russell discovered that there are microbes inside and outside of cancer cells. A strongly evidenced theory is that cancer is caused by microbial invasion of cells as a result of weakened cell walls damaged by carcinogens in the body. Once inside the healthy cell, the microbe is able to disrupt its aerobic mitochondrial energy production (ATP energy), thus becoming a cancerous cell. In 1931, Otto Warburg discovered that the defining characteristic of cancer cells was low “ATP energy”. The microbe proliferates inside the cell, eventually altering DNA in the cell nucleus to cause the cell to multiply without control. Each of the new replicated daughter cells also carry microbial offspring. Certain types of cancer spread quickly when the cancer microbe exits the cell, travels through the blood and finds another normal cell (with a weakened cell wall) in another part of the body. In 1930, Dr. Royal Rife proved that if the microbes inside the cancer cells are killed, the cancer cells will REVERT into normal cells. Killing the microbes inside the cell allows the cell to restore its aerobic mitochondrial energy production (ATP energy) and become normal again.
Cancer and a Standard American Diet
There is convincing scientific evidence that red meat (beef, pork, or lamb), processed meat, saturated animal fat, and heavily cooked meat increased cancer risk. Some carcinogenic compounds, such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) can be formed during the processing or cooking of meats, including chicken, beef, pork and fish. The high fat content of meat and dairy products increases hormone production which encourages the growth of certain cancers. Animal products are devoid of fiber, antioxidants, phytochemicals, and other helpful nutrients that have a protective effect. All animal products contain elevated levels of insulin-like growth factor 1 (IGF-1). The growth hormone IGF-1 exists in all animals to make them grow. Consuming animal products elevates the IGF-1 levels in your body and just as it makes animals grow it can make tumors grow. Animals raised for food are also given additional amounts of artificial hormones (like recombinant bovine growth hormone or rBGH) which can further increase IGF-1 levels in your blood. That’s why in Asia where historically populations were raised on a vegetable-heavy diet are generally shorter than populations that have adopted a more animal-based diet.
Cancer and a Whole Foods Plant-Based Diet
Whole food plant-based diets and diets rich in high-fiber foods such as whole grains, legumes, vegetables, and fruits offer a measure of protection. By increasing vegetables, fruits, grains, and beans can reduce hormone production and decrease the risk of certain cancers. Fiber greatly speeds the passage of food through digestive system, effectively removing carcinogens. Fiber actually changes the type of bacteria present in the intestine reducing the production of carcinogenic secondary bile acids. Plant foods are naturally low in fat and rich with antioxidants and other anti-cancer compounds. A truly therapeutic diet is 7% fat with no meat, poultry, fish, eggs, dairy, or oils. People who eat a whole foods plant-based diet historically live longer, have fewer instances of cancer, weigh less and have less heart disease. Plants contain various phytochemicals that enhance immune function, inhibit cancer cell growth and prevent carcinogens from forming. Plants also have antioxidant properties that can help maintain cellular health and reduce damage from environmental pollutants and contaminants. Studies suggest phytochemicals from plants may play a role in cancer prevention.