The truth about Cancer program is putting out a lot of informative information.
Here are excepts of one --Foods that Cause Inflammation and Cancerhttps://thetruthaboutcancer.com/foods-that-cause-inflammation/
chronic systemic inflammation
It’s the silent trigger behind conditions as varied and seemingly unrelated as Alzheimer’s, asthma, heart disease, chronic pain, digestive disorders, diabetes and, you guessed it – cancer.
Systemic inflammation typically results from patterns of poor diet, lack of exercise, autoimmunity, and various other factors.
Each of these causes trauma to the body that the immune system attempts to fix by generating free radicals. These free radicals permeate bodily tissue and blood in order to clean up the damage.
But when the body becomes overwhelmed by this trauma, the inflammatory response trying to fix it can persist indefinitely. Too many free radicals can lead to oxidative damage of the arteries, nerves, and other tissues, which is when serious health problems arise.
When food ingredients are refined (stripped of their nutrients), chemically altered, processed and/or high heated, they tend to be inflammatory.
Some of the worst offenders are present in almost everyone’s diet. Whether you live in America, India, or Australia, you are likely consuming vegetable oils that create inflammation – namely soybean, canola, cottonseed, sunflower, and safflower oils. Vegetable oils tend to have an imbalanced ratio of essential fatty acids. Other major offenders that are also pervasive and that promote inflammation are factory farmed animal foods.
Yet we do need some "fats". Which ones are anti-inflammatory?
Omega-3 fatty acids are necessary for maintaining intestinal health and optimal production of digestive enzymes and bile
Omega-6 fatty acids while also necessary for maintaining health are inflammatory when consumed out of balance with Omega -3 fatty acids.
Omega -6 fatty acids are especially prominent in vegetable oils, which are used in all sorts of processed, deep-fried, and convenience foods, Salad dressings, mayonnaise, sauces, and almost every processed food you can think of.
Moreover, these oils become even more toxic when cooked at high temperature, which is generally the case in restaurants. In addition, high heat is often used in the processing of canned, bottled, and packaged foods. You must know that if a food is fried, stir fried, or sautéed and it’s served in a restaurant or sold at a grocery store, chances are it contains toxic, high Omega-6 vegetable oil.
Fried foods might be the worst cancer-causing offenders. This includes french fries, doughnuts, fried chicken, fried fish and seafood, etc. I have even found that many veggie burgers are fried.
Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio … promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects.