Breast Cancer Survivors
Diets high in fat also may have a negative effect on breast cancer survival rates. According to the Physicians Committee for Responsible Medicine, one reason is that foods affect the action of hormones in the body, as well as the strength of the immune system. For instance, several of the more common types of cancer, such as cancer of the breast, ovary, uterus, and prostate, are linked to sex hormones. In large part, the amount of hormones in our bodies and their actions are determined by the foods we eat. High-fat diets can set you up for an increased risk of breast cancer, because fats increase the amount of estrogen in the blood. Estrogen stimulates breast cells in such a way that cancer is more likely to occur and is more aggressive. Plus, diets high in fatty foods lead to obesity, which also causes higher estrogen levels in the blood. However, if you ask any doctor what you should do in order to prevent breast cancer, the response will most likely be to get an annual mammogram,...
Atkins works because, as an increasing body of scientific evidence shows, it corrects the basic factor that controls obesity and influences risk factors for certain illnesses. That factor is excessive levels of insulin. An essential hormone, insulin governs the basic mechanism by which the body lays on fat. When found in excessively high levels-we medical folk call that state hyperinsulinism-insulin vigorously promotes the development of diabetes, atherosclerosis and hypertension. More recently, it has also been linked to increased risk of breast cancer and polycystic ovarian syndrome.
Interestingly, it has also been shown that reducing your glycemic load appears to diminish your risk of developing colo-rectal cancer. One likely reason is that cancer cells feed off sugar. Another possibility is that sugar may compromise the integrity of the intestinal tract. Moreover, hyperin sulinism, in response to a high-glycemic load, may increase the risk of cancer. Furthermore, recent studies on women who have had breast cancer have shown that
In blends of 20 soy protein concentrate with cornmeal, increasing barrel temperature caused decarboxylation of isoflavones, leading to increased proportions of acetyl derivatives (Mahungu et al., 1999). Total isoflavones also decreased in the soy-corn blends. In a related study, although the content of the biologically-active aglycones did not change with extrusion, extruded corn-soy blends were less effective in preventing proliferation of breast cancer cells in vitro (Singletary et al., 2000). Optimization of extrusion conditions to retain health benefits of soy products is clearly needed.
In such a condition, the body does not allow insulin to do its job (hence, the term insulin resistance) therefore, the glucose level in the blood remains elevated. High insulin levels cause additional health problems, including obesity, high blood pressure and two major cardiac risk factors high triglycerides and low levels of HDL (good cholesterol). Scientists continue to uncover even more difficulties attributed to hyperinsulinism, including polycystic ovarian syndrome and an increased death rate from breast cancer. And I fear that, as time goes on, the list will grow.