The World Health Organization has determined that dietary factors account for at least 30 percent of all cancers in Western countries and up to 20 percent in developing countries. When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease. Large studies in England and Germany showed that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters.

According to the National Cancer Institute, as much as 80 percent of all cancers are due to identified factors, and thus are potentially preventable. Thirty percent are due to tobacco use, and as much as 35 percent to 50 percent are due to foods. It is easy to control these and other risk factors.

Carcinogens are substances that promote the development of cancerous cells. They may come from foods, from the air, or even from within the body. Most carcinogens are neutralized before damage can occur, but sometimes they attack the cell’s genetic material (DNA) and alter it. It takes years for a noticeable tumor to develop. During this time, compounds known as inhibitors can keep the cells from growing. Some vitamins in plant foods are known to be inhibitors. Dietary fat, on the other hand, is known to be a promoter that helps the abnormal cells grow quickly.

#1. Heals, Prevents & Reverses Disease
The medical evidence shows that a whole foods, plant-based diet can reverse, heal, and prevent a plethora of diseases, inflammation, anxiety, depression, Lupus, MS, Diabetes, Osteoporosis, Alzheimer’s, and many others.

The China Study, which surveyed over 6,500 people from over 65 countries, remains the largest and most comprehensive study of nutrition ever conducted and proves that a plant-based diet prolongs lives.

#2. Protective Whole Foods
Antioxidants inherent in vegetables and fruits are critical to neutralizing cancer-causing free radicals in the body. Fiber acts like a scrub brush cleaning the body. A varied, whole foods, plant-based diet is a protective diet—sufficient in amino acids for protein needs; high in fiber, antioxidants, vitamins and minerals; and low in saturated fats.

#3. Cancer-Free Environment
Through a variety of experimental study designs, epidemiological evidence, and observation of real-life conditions that had rational, biological explanations, Dr. T. Colin Campbell, has made a direct and powerful correlation between cancer and animal protein.

We all have cancer cells that will pop up in our bodies, but what ’feeds’ the cancer and fortifies it is, among other things, animal protein. Why? Because animal protein (meat, dairy and eggs) alters the mix of hormones, modifies important enzyme activities, causes inflammation and cell proliferation, and creates an acidic atmosphere in the body—all of which create an ideal environment for cancer to thrive.

#4. Weight Control
A well-structured, plant-based diet is superior to other diets for weight loss.
The key to satiety is eating fiber-rich foods that fill the stomach from a volume standpoint, and that have enough calorie density to satisfy the nutrient receptors.

Humans have built-in mechanisms for figuring out exactly how much to eat without calorie or nutrient counting. These are stretch receptors in the stomach that detect when the stomach is filled with food, and nutrient receptors that detect the nutrient density of the foods consumed. Beans, rice and vegetables both fill the stomach, and with 400-500 calories, satisfy the nutrient receptors.

Eating chicken and cheese until the stomach is full, requires the consumption of over 3000 calories. Calorie-dense and processed foods are addictive; they have the same effect on the dopamine receptors in the brain as drugs like heroin or cocaine. Asking anyone to control their intake of these foods using willpower is a recipe for failure.

#5. Healthy Bones
Americans consume more dairy products per capita than people in most other countries, yet many studies show that this increased dairy consumption leads to increased fracture risk and calcium excretion.

The Dietary Guidelines for Americans says that when dietary calcium intake is too low, the body draws calcium from the bones. However, that is inaccurate. Calcium is actually released from the bones to neutralize the acidity that results from consuming too much animal protein (which includes dairy products), fat, and processed foods. This is not a result of inadequate calcium intake, but the body’s response to metabolic acidosis.

#6. No Sugar or Processed Foods
White sugar and processed food fuel cancer and candida, spike blood sugar, compromise the immune system, use up essential minerals, are highly addictive, and flood the body with excess insulin and IGF1, which stimulate the growth of cancer cells.

Whole grain organic muffins are still muffins, and should not be eaten instead of vegetables and rice. Treats should be reserved for special occasions, like birthday parties and Valentine’s Day.  When people simply substitute health food store versions of the junk they eat daily, their grocery bill goes up and their health problems do not resolve.

#7. No Diabetes
The consumption of cow’s milk is linked to an increased risk of juvenile diabetes. In fact, studies have shown that the risk for a child consuming cow’s milk of developing type 1 diabetes is higher than the risk of a smoker developing lung cancer.  Cow’s milk is also linked to chronic infections, constipation, multiple sclerosis, and prostate cancer. The protein in milk is the causative link. Consuming low-fat and fat-free cow’s milk is even more risky for health since the protein is then more concentrated. The science is quite clear that all cow’s milk products are best avoided, but low-fat or no-fat products are worse than full-fat milk products.