Dr. Peter Igbuan Oyakhire (An ophthalmologist)

Researchers from the National Cancer Institute and the American Cancer Society concluded in the Journal of the American Medical Association (Jan. 12,2005) that “prolonged high consumption of red and processed meat may increase the risk of cancer in the distal portion of the large intestine.”


The American Cancer Society states that colon cancer is the number one cancer for both men and women in America. The standard American diet is comprised of 55% fat.


A study conducted at Loma Linda University, California, on 100,000 Californian Seventh Day Adventists, with emphasis on diet showed that their cancer rate (all kinds) is half that of the national average.


The Australian, June 10, 1975 reported: "According to a survey of 800 Adventists in Sydney, incidence of common malignant diseases such as lung cancer and stomach cancer is only one-third that of the rest of the community. Incidence of abnormal blood pressure and high cholesterol levels was about 10% of that of the rest of the community.


According to Dr. Willard Visek, professor of clinical sciences at the University Of Illinois Medical School, people with cancer have high levels of ammonia and one of the products created for the breakdown of protein in the digestive tract is ammonia.


The more animal protein we the more ammonia is created to break it down. Ammonia, in large amounts, can and will cause cancer. In his book titled The China Study, Dr. T. Colin Campbell a nutrition professor from Cornell University reports about how animal proteins promote cancer growth while plant proteins do not.


The research project culminated in a 20-year partnership of Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine, a survey of diseases and lifestyle factors in rural China and Taiwan. More commonly known as the China Study, “this project eventually produced more than 8000 statistically significant associations between various dietary factors and disease.”


“People who ate the most animal-based foods got the most chronic disease … People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.


Statistics show that about 40 % percent of the population in the US is expected to develop one type of cancer or another in their life time because of their western diet which is characterized by high consumption of animal proteins.


Animal nutrients such as casein and other nutrients are found to be promoters of cancers while plant proteins do not have a promoting effect on cancer.

Vegetarian diet with no protein from any animal source reduces the risk of cancer. In one of the author’s animal studies it was found that a diet with 5 % of the total calories from protein lowers the activity of an enzyme that can convert aflatoxin into a toxic form that leads to liver cancer.


Processed foods are conducive to cancer in that it lacks not only the necessary fiber but lacks also the anti-carcinogenic substances contained in the missing raw fruit and vegetables’


Researchers at the University of California, San Diego School of Medicine, led by Ajit Varki, M.D., UC San Diego School of Medicine distinguished professor of medicine and cellular and molecular medicine, and co-director of the UCSD Glycobiology Research and Training Center, have shown a new mechanism for how human consumption of red meat and milk products could contribute to the increased risk of cancerous tumors.


Their findings, which suggest that inflammation resulting from a molecule introduced through consumption of these foods could promote tumor growth, Neu5Gc is a type of glycan, or sugar molecule, that humans don't naturally produce, but that can be incorporated into human tissues as a result of eating red meat.


The body then develops anti-Neu5Gc antibodies – an immune response that could potentially lead to chronic inflammation. Tumor tissues contain much more Neu5Gc than is usually found in normal human tissues," said Varki. "We therefore surmised that Neu5Gc must somehow benefit tumors."It has been recognized by scientists for some time that chronic inflammation can actually stimulate cancer, Varki explained. So the researchers wondered if this was why tumors containing the non-human molecule grew even in the presence of Neu5Gc antibodies. Science Daily (Nov. 14, 2008)


Why are fibers significant?

Consumption of fiber rich foods will decrease the ability of the released bile and other intestinal toxins during detoxifications from being reabsorbed (auto intoxication) into the liver. Fibers add bulk to waste, help retain water in the colon which promote softer and larger stool, expand in the colon and stimulate peristalsis in the colon, bound to the toxins build up in the intestinal walls pulling them along. This ultimately reduces the transit time and facilitates movement of waste.


They scrub the intestinal walls like sponge and carry with them toxins dumped in there during detoxification for excretion through the rectum. Ultimately, this reduces the availability and production of nitrogenous waste in the colon. Fiber is a generic term which includes a variety of substances which cannot be broken down by the body.


Fiber may modify the environment of the colon by changing the bacterial populations or by binding the breakdown products of fat metabolism and protein metabolism. Processed foods not only cause lipo toxemia and high blood viscosity because of excess fat, cholesterol, protein.


They cause autointoxication when unexpelled wastes putrefy in the colon (large bowel). The digestive process involves bile from the liver and the action of bacteria normal to the colon. These bacteria comprise 20-30% of the bulk of the feces. There are different types of colon bacteria. Healthy people have a type which requires oxygen to live, called aerobic bacteria.


With the putrefying remains of a high fat, high protein, low fiber diet, the bacteria change to a form called anaerobic bacteria, which take over the colon, and these react with acids in the bite to form poisons, which include apcholic acid and deoxycholic acid which are carcinogenic. Not only is the colon therefore constantly exposed to these carcinogens in an oxygenless situation, but at the same time the toxins are taken up by the bile fluid which circulates back to the liver, and so enter the already toxic bloodstream to exert their carcinogenic effect throughout the entire body.


Fibers also bind noxious bile acids, endotoxins and bacteria products in the digestive tract. They provide substances for the bowel muscles to work on.

Fibers help lower blood cholesterol, reduce the risk of colon and rectal cancer and reduce bowel transit time. If the fiber content and the bacterial content if the diet is changed, then you can reduce the chance of a cancer being generated from these chemicals.


Research show that plants supply the body with fiber and that people with a low fiber, high fat and protein diet retain bile acids in the large intestine. This causes a bacterial splitting action on the bile acids, changing them into a cancer-causing chemical called 3-methyl-cholanthrene. The sooner these bile acids and bad bacteria are removed, the less chance of carcinogens forming in the colon.


The fiber content of the diet has a direct relationship on transit time, stool weight, and bile acid degradation. Fiber decreases contact of carcinogens in the digestive tract, preventing them from attacking the mucosal wall. Various components of the diet have been investigated.


Dietary sources of fibers are flax seeds, whole grains, cereals, legumes, fruits, bran and cruciferous vegetables that are raw or lightly steamed.


Processing whole grains to create a refined grain removes most of their nutritional content," "People mistakenly believe that the laws requiring white flour to be enriched compensate for the many valuable nutrients lost during processing. It's true that a few synthetic vitamins and minerals are added to our white flour, but this doesn't even come close to restoring all the lost nutrients."


Whole wheat, for example, contains calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, and selenium. It also has ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, and vitamin E. "Most of these nutrients are in the bran and wheat germ and are stripped out during processing," Varona notes. The milling process also removes hundreds of other phytochemicals that may help reduce risk for cancer, diabetes, and heart disease.


The body converts all carbohydrates into glucose. But it breaks down processed grains much more quickly than intact grains. The rapid breakdown of processed Carbohydrates often causes wide swings in blood sugar that can trigger hunger cravings, cause the release of stress hormones, and initiate the buildup of arterial plaques. Varona compares foods made from refined grains to quick-burning newspaper. Whole grains, on the other hand, are like logs that burn for hours and provide continuous heat.


Common whole grains include brown rice, barley, millet, oats, buckwheat, rye, and whole wheat. You might also want to experiment with traditional Native American grains such as quinoa ("keen-wa") or amaranth, available in health-food stores. Good whole-grain recipes are easy to find on the Internet. But enjoying these highly nutritious foods can require patience--whole grains generally take longer to cook than refined grains.

Dr. Peter Igbuan Oyakhire, passed in 2013 in Atlanta, Georgia, was one of the few people worldwide with three doctorate degrees in medical and applied medical services.


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