Which Meat Is Good for a Cancer Patient?

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During cancer treatment protein is especially important for building immunity and promoting healing. Protein is available in a variety of sources; however, the highest and most convenient protein source comes from meat. According to Stanford Medicine Cancer Center, omega-3 acids found in seafood have an impact on reducing or delaying breast and prostate cancer tumors.

The Importance of Seafood

Omega-3s are important because they reduce inflammation and inhibit tumor production and growth. The powerful components of omega acids are alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid.

Scientist Hilde Heimli from the Institute for Nutrition Research conducted a study in 2002 to examine the impact of omega-3 fatty acids on leukemia and lymphoma cancer cell lines. She found that when cancer cells were exposed to omega-3 fatty acids, the cells died. She adds that only certain cancer cells containing a specific enzyme reacted this way to the omega-3 exposure.

Which Seafood Is Best

Cold-water fish contains the highest amount of omega-3 fatty acids. Select cold water salmon, trout, mackerel, sardines, herring, striped bass, tuna and trout. Consume at least one serving of any of these sources twice a week to obtain omega-3 benefits.

When selecting your fish, chose a wild versus a farm-raised fish, especially when selecting salmon. Some farm-raised fish can contain environmental toxins.

Why Fish Is Better than Meat

Fish is a better choice than other meats because meat uses up two enzymes that are crucial to killing cancer cells. Additionally meat usually contains hormones that contribute to cancer growth. The FDA reports that the hormone Diethylstilbestrol (Des) causes cancer in the breast, uterus and other reproductive organs.

University of Nebraska scientist Dr. William Lijinski calls meat chemical preservatives and colors the “perfect carcinogens.” He explains that when meat containing preservatives and artificial colors is ingested, the body produces a cancer-causing agent called nitrosamines. Nitrosamines can cause cancer in the liver, bladder, stomach, brain and kidneys.

Scientists from the Cornell University Program on Breast Cancer and Environmental Risk Factors in New York State published a study in 2000 on the impact of a variety of meats on breast cancer. Researchers concluded that eating fish had no association with breast cancer and added that scientists suspect fish oil slows the development of mammary tumors in animals.

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