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Gut Flora

Git flora is also linked to cancer according to Professor Robert Thomas.
 
The link with diabetes made sense to me and I can appreciate the idea that it can be linked to cancers as highly likely also.

I am thinking of trying pro and pre-biotics as supplements or getting in some sauerkraut.
 
inflammation seems to be at the root of modern disease but this film did not convince me that the cause of gut bacteria imbalance is meat. It could be an absence of vegetables and fermented foods or an excess of sugar just as much. If 50 diabetics have lower levels of good MCT gut bacteria was that a downstream effect of being diabetic or the cause? There is an association but only a theory of the cause here.
\It needs some clinical trials to see if an intervention in a randomised group with poor gut bacteria will a) increase their gut biodiversity etc. b) reduce insulin resistance.
On the other hand we do know that traditional cultures often included fermented foods to promote health so its worth a try! Bring on the sauerkraut OR whatever banana yoghurt drink was being promoted at the end!
 
Well I suppose that is what clinical trials and experimentation are for to test and either prove or disprove theories. Whether meat is or is not part of the problem what is very clearly shown is the importance of gut flora to general health I think it possible the answer is not excluding foods such as meat but including some of the foods we may be lacking or deficient in.

I do recall a study of polish immigrant woman in America where it was found that their incidence of breast cancer I think it was, is lower than the general population and this was put down to their diet including large quantities of sauerkraut this was some time ago and I can't recall if it was in fact cancer or metabolic syndrome and diabetes they where high lighting.
 
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Sorry got is wrong way round it seems that the incidence of breast cancer among the immigrant population increased after moving to America and other countries from what it had been, this was possibly linked to a change in their diet after moving from Poland to a new country.

"
Polish Women in the Midwest
To sort out which factors might affect breast cancer risk among such migrant populations, Dorothy Rybaczyk Pathak , Ph.D., from Michigan State University in East Lansing, and the University of New Mexico in Albuquerque, and colleagues turned to the Polish migrant communities around Chicago and Detroit. Breast cancer incidence in these communities tripled within one generation, reaching the high rates of U.S.-born women. The rapid change in rates pointed to diet as a possible risk factor. Pathak presented the work at the American Association for Cancer Research's prevention meeting in Baltimore in October."
"
In a case–control study among women within these communities, the researchers found that raw- or short-cooked cabbage and sauerkraut consumption (more than three servings per week) during adolescence and adulthood was associated with a 72% reduced risk of breast cancer compared with those who consumed 1.5 or fewer servings per week. Consumption of long-cooked traditional Polish dishes, such as hunter's stew, cabbage rolls, and pierogies, had no effect on risk.

The inverse association was strongest when consumption occurred in adolescence, even if the women did not continue to consume large amounts during adulthood. High consumption during adulthood was also associated with reduced breast cancer risk, even for women who ate intermediate or small amounts during adolescence.

“This is a unique population,” said Pathak, herself a Polish-born American. “Poles consume cabbage in many forms, and a lot of it—three times more than Americans. Working with the migrant population allowed us to study the effect of a wide range of exposures to cabbage that can't be found in the U.S. population.”

Cabbage is a cruciferous vegetable, which includes broccoli, Brussels sprouts, kale, collard greens, and cauliflower. These plants contain glucosinolates that break down in the body into products with anticarcinogenic properties. Cooking decreases the bioavailability of these agents, which have been shown to reduce the risk of various cancers in both animal and human studies.

“Observing the effect for only the raw or lightly cooked [vegetables] fits well with the bioavailability of these compounds in our diet,” Pathak said."

https://academic.oup.com/jnci/article/98/7/436/2522057

Not the original article but similar.
 
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