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Hit-Or-Miss

TV Chef Sandra Lee Just Revealed She Has Breast Cancer

Sandra-Lee-BC

Sandra Lee is probably best known for her television series Semi-Homemade Cooking with Sandra Lee. During a recent photo shoot, the 46-year-old chef discovered that she had been diagnosed with breast cancer.

Lee had just walked off the set when she received the phone call from her doctor, Just Jared reports.

In her show, the Food Network celebrity chef takes fresh ingredients and combines them with store-bought foods and creates meals that taste like they’re made-from-scratch. These include anything from single dishes, desserts, or even entire meals.

According to Lee, her doctors stronger urged her to pursue a double mastectomy. She strongly advises women in their 20s and 30s to get their mammograms before its too late.

Photo: Facebook

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Health

Scientists Finally Discover Exactly Why Eating Red Meat Causes Cancer

red-meat

A new study out of the University of California, San Diego has discovered the culprit behind why red meat leads to higher instances of cancer in humans — and it all has to do with a sugar.

Humans are the only animals that have a higher risk of cancer when it comes to eating red meat. Other carnivores eat red meat naturally with no ill side effects. The study, which was published Dec. 29 in the “Proceedings of the National Academy of Sciences,” discovered that a unique sugar called Neu5Gc, found in most mammals but not in humans, triggers an immune response that in turn causes inflammation. Most other carnivores’ bodies are built to process this sugar — human bodies are not.

The study lead, Ajit Varki, MD, is a distinguished professor of medicine and cellular and molecular medicine and member of the UC San Diego Moores Cancer Center. He explained the effect Neu5Gc had in mice:

“Until now, all of our evidence linking Neu5Gc to cancer was circumstantial or indirectly predicted from somewhat artificial experimental setups … This is the first time we have directly shown that mimicking the exact situation in humans — feeding non-human Neu5Gc and inducing anti-Neu5Gc antibodies — increases spontaneous cancers in mice.”

When humans eat a diet that includes lots of red meat, the sugar molecule triggers the immune system to constantly produce antibodies to fight it off. This leads to chronic inflammation, which many studies have shown promotes tumor growth, leading to cancer.

“The final proof in humans will be much harder to come by … But on a more general note, this work may also help explain potential connections of red meat consumption to other diseases exacerbated by chronic inflammation, such as atherosclerosis and type 2 diabetes. Of course, moderate amounts of red meat can be a source of good nutrition for young people. We hope that our work will eventually lead the way to practical solutions for this catch-22.”

If for some reason you believe eating red meat every day (even if it is grass-fed) isn’t a bad thing, now you have proof. Sorry, meat eaters, humans just aren’t built to be true carnivores.

Source: UC San Diego

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Health

Researchers Discover Something Terrible in Rice That Commonly Causes Cancer

love-sushi

Researchers have discovered some troubling news about a popular food we all eat: rice is loaded with cancer-causing inorganic arsenic — so much that they are recommending small children not to eat rice “more than twice per month.”

In findings released yesterday, Consumer Reports analyzed FDA data on 656 foods containing rice and found noticeable levels of inorganic arsenic, which is linked to different types of cancer.

Arsenic is known to be present in a lot of foods, including fruits, grains and vegetables. They absorb arsenic from the soil and pesticides they are in contact with. However, rice absorbs arsenic more easily than most foods do. Consumer Reports researcher Dr. Michael Crupain explains:

“Arsenic in our food is a real public health problem and we think it’s important to eat less of it.”

Long-term exposure to arsenic leads to higher rates of skin, bladder and lung cancers, according to Consumer Reports. For small children under 5 years old, Crupain says:

“We found that hot rice cereal and rice pasta can have much more arsenic than we saw in our previous tests … So we now recommend that children rarely eat these foods, which means not more than twice per month.”

Which rice contains the lowest levels of arsenic?

One of the biggest findings was that the level of arsenic present in rice depends on where it was planted in.

CRM_Arsenic_Test_tubes_Page-41

from ConsumerReports.org

Sushi rice (thank God) from the U.S. and white basmati rice from California, India and Pakistan contain half of the amount of arsenic compared to most other types of rice. The deathblow here is to brown rice lovers — researchers found that brown rice actually contains 80 percent more arsenic than white rice.

So should you throw out all your rice?

Before everyone freaks out, the USA Rice Federation said the following in a statement:

“Studies show that including white or brown rice in the diet provides measurable health benefits that outweigh the potential risks associated with exposure to trace levels of arsenic.”

The FDA has yet to set an exact safety level for arsenic in rice, however, they recommend parents to avoid serving rice cereal and rice pasta for their young children as their first solid food.

Originally written by Jacob Wagner for NextShark

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#foodbeast

Infographic Quickly Confirms & Disproves Food-Related Old Wives Tales

Old Wives Tales

Picthx @Britt_Klontz

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Health

Science Says Marinating Meat with Beer Can Reduce Your Cancer Risk

marinated-steak-cancer

There’s nothing better than a cold one and some hot steaks on the grill. What’s not so fun is having Debbie downer tell you about all the carcinogens you’re inserting into your food along with the smoky, meaty flavor. Now you have a shot back. Turns out that pouring beer on your meat before grilling it makes it less likely to form carcinogens in the first place.

According to the American Chemical Society’s Journal of Agricultural and Food Chemistry, marinating with beer reduces PAHs or polycyclic aromatic hydrocarbons — the carcinogens that form on meat cooked on a grill or BBQ. Limiting exposure to PAHs is recommended as they’ve been linked to cancer in other animals.

Researchers conducted what could go down in history as the tastiest experiment ever.  In the name of science, they marinated several pork loin steaks in different beers, while maintaining a control with no beer. They found that dark beers reduced net PAHs by 53 percent, compared to a control with no beer.They also compared results from a non-alcoholic pilsner, which reduced only 25 percent, and an alcoholic pilsner which performed the worst, reducing only 13 percent.

Time to break out some Guiness and steaks. Ain’t nothing wrong with that.

H/T PS Mag + Picthx freecandy13

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Health

Despite State Laws, High Levels of Carcinogens Found in Soda

soda-laws

A new investigation from Consumer Report discovered that a potential carcinogen is found in Pepsi One and other sodas.  While the cancer risks of soda aren’t (sadly) news, what is shocking is that the levels of a caramel coloring found in the drinks are well above what the state of California says is safe.  This is after establishing in 2011 that the carcinogenic chemicals could not exceed a certain limit without including a label to warn consumers.

While Pepsi is accusing Consumer Report for false measures and incorrect conclusions, they note that Pepsi One contains less than the amount considered safe to be consumed per day.  This does not take into account those who often consume more than one, or even two, sodas a day.  For those who do, the chemical amount quickly exceeds the daily dose.

While Pepsi and the FDA are still scrambling to assure the public of the chemical’s “safety” and its limited amounts in your beverages, the full report tells a different story. Our take? If you can’t kick the habit, take it down to one can a day, and make sure to read your labels.

H/T Take Part + Picthx Greg Verdino

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Health

Infographic Ruins Our Favorite Childhood Foods by Linking them to Cancer

f2f-feature

We know, we know, we know. Preservatives are bad for us. Our snack food is saturated with chemicals. If we keep eating pesticides our organs will turn into cancerous lumps of toxic goo . . . or something like that. We’ll be honest, we’ve never really listened to the health food lecture because that double sleeve of Oreos just kept calling our name. Besides, how much damage could a few cookies and some artificial food coloring actually do? Turns out, kind of a lot of damage. Like, big, cancer-causing, brain-toxifying, you’re-really-gonna-need-that-health-insurance damage. And American kids are ingesting more and more of it every day.

The organization Healthy Child broke down exactly how much of our food contains additives and chemicals, how many of our plate-bound farm animals are fed manure and plastic, and explains why the oranges in our orange juice were probably bathed in acid. Let’s just say it’s not exactly uplifting.

By the time you get to the bottom of the infographic and see how many of your favorite childhood foods are linked to cancer or neurodevelopmental deficits, you’ll probably just want to lock yourself in a room with some organic kale and cry until it’s all over. But just remember that pretty much everything (including boba) has been linked to cancer. It can’t hurt to keep track of the more chemically laden foods in our diets, but a few cookies or acid-bathed oranges probably won’t kill you any more than breathing the air in most major cities will.

Peep the infographic below (click for larger view):

farm-to-fork-graphic

H/T HealthyChild

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Health

Substance Found in Celery and Parsley Can Fight Cancer

In the battle against cancer, it’s good to know what can and cannot help you prevent it. Cause let’s face it, everything gives you cancer nowadays. In this case, studies show that a substance known as apigenin, which can be found in celery and parsley, is known to help in a substantial way in cases of breast cancer.

A study conducted by researchers at the University of Missouri showed that apigenin is known to slow and reduce the production of cancer cells.

According Salman Hyder, professor of biomedical sciences in the College of Veterinary Medicine and the Dalton Cardiovascular Research Center, who co-authored the study:

“We do know that apigenin slowed the progression of human breast cancer cells in three ways: by inducing cell death, by inhibiting cell proliferation, and by reducing expression of a gene associated with cancer growth. Blood vessels responsible for feeding cancer cells also had smaller diameters in apigenin-treated mice compared to untreated mice. Smaller vessels mean restricted nutrient flow to the tumors and may have served to starve the cancer as well as limiting its ability to spread.”

A group of mice that were specially bred for this study were implanted specifically with breast-cancer cells. Then the mice were divided up with some given medroxyprogesterone acetate (MPA) and others given apigenin. The group of mice that received MPA developed tumor growth, while the others given apigenin actually caused tumors to decrease in size.

The rest of the study published can be found in the journal Hormones and Cancer.

via: Huffington Post and MU News Bureau