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Your Diet and risk of Cancer


The CDC reports that 35% of cancer deaths result from dietary risk factors. A study completed in 2006, by the British arm of EPIC (European Prospective Investigation into Cancer and Nutrition), which compared the diets of 500,000 people in 10 countries to discover how diet is linked to cancer, showed that diet is second only to tobacco, as a leading cause of cancer, and, along with alcohol, is responsible for nearly a third of cancer cases in developed countries. It also revealed that diabetics have three times the normal risk of developing colorectal cancer, which kills more than 490,000 people worldwide each year.

Getting enough vitamin D and calcium brings a remarkable reduction in cancer risk; a recent 4-year study at Creighton University found women who took the combo reduced their overall risk by up to 77%. According to lead researcher Joan Lappe, PhD, RN, a professor of nursing and medicine, “Vitamin D enhances your body’s immune response — which is the first line of defense against cancer”.

The ph Effect
Everything we eat affects the ph of our bodies, either raising the ph or lowering it. The body, which prefers an alkaline state, should have a ph of about 7.3. Processed foods create an acidic state in our bodies that over time is very susceptible to disease. For example, cancer flourishes in an acidic environment, but not in an alkaline one. The majority of cancer patients possess a very low body ph (6.0 or lower). Soda pop, with a ph ranging from about 2.7-3.0 is extremely acidic. The ph level of pop can more than double by the time it has passed through the body. It does this by stealing precious minerals and fluids that may already be in short supply. The proper ph level is critical in maintaining good health. Chlorophyll is very effective in reversing the ph level in the body, and Moringa Leaf™ has one of the highest levels of chlorophyll, along with an abundance of other beneficial nutrients. Moringa Leaf™ is ph neutral.