(@ alwaysme) If only you were correct, if only, what opened my eyes to the Cancer Plague was working in a hospital whose beds were occupied by cancer sufferers. All of them had received long-term care and treatment and had ended up there. I honestly thought some would leave, but during one tea break I spoke to a cleaner who'd worked there 16 years, what she said shocked me to the core, she said these patients were being lied to, given false hopes and all would die. I brought up my then long-held belief in cures and great medical advances in treatment, to which she said "I have worked here 16 years and not one patient ever survived or been cured. " 1 in 3 people who die - die of cancer. Some organisations claim if cancer goes into REMISSION then this is a cure of sorts, it is not. My own father died at home after having a LUNG removed in Sedgefield Hospital, they'd told him they were cutting the cancer out and afterwards all would be okay. There was no afterwards, he dropped to 6 -stone in weight, and faded away.
Avoiding Heart Attacks & Cancer:
- Thread starter Man & Boy
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(@ alwaysme) If only you were correct, if only, what opened my eyes to the Cancer Plague was working in a hospital whose beds were occupied by cancer sufferers. All of them had received long-term care and treatment and had ended up there. I honestly thought some would leave, but during one tea break I spoke to a cleaner who'd worked there 16 years, what she said shocked me to the core, she said these patients were being lied to, given false hopes and all would die. I brought up my then long-held belief in cures and great medical advances in treatment, to which she said "I have worked here 16 years and not one patient ever survived or been cured. " 1 in 3 people who die - die of cancer. Some organisations claim if cancer goes into REMISSION then this is a cure of sorts, it is not. My own father died at home after having a LUNG removed in Sedgefield Hospital, they'd told him they were cutting the cancer out and afterwards all would be okay. There was no afterwards, he dropped to 6 -stone in weight, and faded away.
multi power
Member
- Location
- pembrokeshire
I believe more people now survive cancer than die from it
itsalwaysme
Member
- Location
- Cheshire
You are talking crap
"I spoke to a CLEANER" that says it all
(@ Barleycorn) your assertions stem from the work undertaken by a German Scientist in the 1930s period., a scientist who was considered for the Nobel Prize 46 times, his name was OTTO WARBURG, Three scientists who worked in Warburg's lab, including Sir Hans Adolf Krebs, went on to win the Nobel Prize in future years.
Warburg hypothesized that cancer growth is caused by tumor cells generating energy (as, e.g., adenosine triphosphate / ATP) mainly by anaerobic breakdown of glucose (known as fermentation, or anaerobic respiration). This is in contrast to healthy cells, which mainly generate energy from oxidative breakdown of pyruvate. Pyruvate is an end product of glycolysis, and is oxidized within the mitochondria. According to Warburg, hence, cancer should be interpreted as a mitochondrial dysfunction. Warburg claimed Cancer, above all other diseases, has countless secondary causes. But, even for cancer, there is only one prime cause. Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. — Otto H. Warburg,
Jon Feetham
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- Location
- Long Sutton
This is really worrying information.
I'd better go and tell my 87 year old father that all the things he has consumed over the years are going to send him to an early grave
I'd better go and tell my 87 year old father that all the things he has consumed over the years are going to send him to an early grave
RagnarHairybreeks
Member
- Location
- Gloucester
what a couple of aches
This is really worrying information.
I'd better go and tell my 87 year old father that all the things he has consumed over the years are going to send him to an early grave
Wouldn't it be better to get him on here telling us what foods and drinks he's avoided throughout his life, if you avoid foods with a bad reputation then you will be healthier and live longer. Eating just one fish a week is a step in the right direction, I'd advocate throwing away the frying pan, others might have equally good suggestions.
- Location
- Herefordshire uk
There used to be a fella on here called john wantling, you'd get on like peas in a pod I reckon
Reading that reminded me I was reading the letters section in the western daily press 2 or 3 weeks back. Some plonker on about the badger culls in Somerset and there in black and white at the end was, "John Wantling Rochdale" same old clap trap in was waffling on here. [emoji23][emoji23][emoji23][emoji23]
This advertisement is the tip of a huge problem which cursed millions in the 1880 - 1930 period, there were then over 1000 fake medicines being sold promising to restore health. No matter the ailment they had a cure for it including cancer. We had a neighbour who mortgaged her house to fund her son's CURE TRIP, these ghouls charged her £55 000 pounds in 1973 money. She was told or should have known that there was no cure. Poor women. Financially ruined by love for her son. She died and he was placed in an institution. This racket is still going on, if you read some of the posts on here quite a number ignore the fact that 1 in 3 die of cancer, 1 in 3 die of heart-attacks, where was the CURE for them?
Jon Feetham
Member
- Location
- Long Sutton
The problem with that (and the point I was trying to make), is that he regularly eats all the foods you are saying to avoid, and he has never had any objection to eating things that are burnt.
Robigus
Member
I'm sure that you must be very highly qualified to be able to make all these sweeping statements and claims. If you could explain in what way you are you would probably get a lot more respect.
RagnarHairybreeks
Member
- Location
- Gloucester
@Man & Boy I'm afraid you missed my poorly expressed sarcasm.
Yes, heart attacks kill many, cancer kills many. Yes, many things (including burnt meat) have been demonstrated to have mildly carcinogenic properties.
The reason we are all dying of cancer and heart attacks is that we are surviving (or have eradicated) most of the things that used to kill us, and are just now living longer than the human frame can really support.
'Cancer' covers a huge range of diseases, caused by a huge range of environmental influences (or indeed spontaneously) the common characteristic of them is that the controls on cell growth are lost and the cells begin to perform abnormally.
Your sort of BS though, along with such crap as about underarm deodorant causing breast cancer, is unscientific, unverified scaremongering that does nobody any good.
I'm going to continue to enjoy seared steaks and crusty bread thankyou.
Genuinely I can recall perhaps two or three instances when someone has annoyed me enough online for me to butt heads with them, but you've managed it after I've held my tongue over quite a few idiotic posts you've made.
Please go back to your hospital cleaners, two farms and Sales Ninja abilities - I'm out of this.
Yes, heart attacks kill many, cancer kills many. Yes, many things (including burnt meat) have been demonstrated to have mildly carcinogenic properties.
The reason we are all dying of cancer and heart attacks is that we are surviving (or have eradicated) most of the things that used to kill us, and are just now living longer than the human frame can really support.
'Cancer' covers a huge range of diseases, caused by a huge range of environmental influences (or indeed spontaneously) the common characteristic of them is that the controls on cell growth are lost and the cells begin to perform abnormally.
Your sort of BS though, along with such crap as about underarm deodorant causing breast cancer, is unscientific, unverified scaremongering that does nobody any good.
I'm going to continue to enjoy seared steaks and crusty bread thankyou.
Genuinely I can recall perhaps two or three instances when someone has annoyed me enough online for me to butt heads with them, but you've managed it after I've held my tongue over quite a few idiotic posts you've made.
Please go back to your hospital cleaners, two farms and Sales Ninja abilities - I'm out of this.
RagnarHairybreeks
Member
- Location
- Gloucester
That is one good looking pork pie! Needs a small puddle of HP sauce for dipping though.
Just look at that pie. Look how clean and beautiful it is. No burns, no black blobs anywhere. Why man, there is very few men in the country who can make pies like that, only Blackwells on Norton Green, Stockton (Billy Blackwell) or D Petch, Petch the Butchers Stokesley. Brethren: Lets see what the bible says on this subject. See Ecclesiastes 3: 1-8.
I am tempted to reply with a few dozen facts cut and pasted from various Journals. The following is a good example. Vegetable Oil is Extremely Unhealthy,
The chemical industry and popular media have long hyped vegetable oil as the “healthy” choice for dietary fat. This is primarily because it’s cheap to produce and generates sizeable revenues for the corporations that make it. The alleged health benefits of vegetable oil as a cooking oil are minimal at best. And after more than 100 years of use in the food supply, we are now seeing the consequences of this deception − rampant chronic disease. The origins of vegetable oil and how it came to be the standard fat used in American food preparation are disturbing, to say the least. According to the critically acclaimed book The Happiness Diet, it all began with global consumer product giant Procter & Gamble (P&G). P&G convinced the American public to abandon the use of animal fats in favor of its own industrially-processed vegetable oil.
When William Procter and James Gamble teamed up and began manufacturing soap from cottonseeds during their company’s infancy, they realized that this process generated a lot of waste in the form of cottonseed oil. This oil would eventually be peddled off as a “nutritious food,” though it has virtually no nutritional value at all. In its raw form it’s actually a toxin that some countries use as a form of male birth control. A crafty array of marketing tactics combined with aggressive sample distribution eventually landed this cooking oil into millions of homes and restaurants throughout America. Though this feat took considerable time and effort, the transformation of this industrial waste from filth to food was a success, and the rest is history.
The chemical industry and popular media have long hyped vegetable oil as the “healthy” choice for dietary fat. This is primarily because it’s cheap to produce and generates sizeable revenues for the corporations that make it. The alleged health benefits of vegetable oil as a cooking oil are minimal at best. And after more than 100 years of use in the food supply, we are now seeing the consequences of this deception − rampant chronic disease. The origins of vegetable oil and how it came to be the standard fat used in American food preparation are disturbing, to say the least. According to the critically acclaimed book The Happiness Diet, it all began with global consumer product giant Procter & Gamble (P&G). P&G convinced the American public to abandon the use of animal fats in favor of its own industrially-processed vegetable oil.
When William Procter and James Gamble teamed up and began manufacturing soap from cottonseeds during their company’s infancy, they realized that this process generated a lot of waste in the form of cottonseed oil. This oil would eventually be peddled off as a “nutritious food,” though it has virtually no nutritional value at all. In its raw form it’s actually a toxin that some countries use as a form of male birth control. A crafty array of marketing tactics combined with aggressive sample distribution eventually landed this cooking oil into millions of homes and restaurants throughout America. Though this feat took considerable time and effort, the transformation of this industrial waste from filth to food was a success, and the rest is history.
Facts 2: Saturated fats (such as butter and lard), we are told, are bad for us, and polyunsaturated fats (such as sunflower oil and corn oil) are good for us. But this is just looking at the fats at room temperature. When they’re heated, they can change completely, breaking down into harmful chemicals. So which fats and oils are really best to cook with?
Most people never consider the difference between using an oil at room temperature and using it for cooking. But if they do, then you might hear talk of the ‘the smoke point’ of an oil: the temperature at which the oil begins to smoke. However, Professor Martin Grootveld from De Montfort University has shown that when we heat oils and fats other, more dangerous, chemical reactions occur which alter the molecular structure of the oils and fats and create new compounds which could be harmful to our health. The experiment. We gave a group of volunteers a variety of fats and oils to use in their everyday cooking. The volunteers then collected the leftover oil which was sent to Leicester School of Pharmacy where the samples were analysed. Professor Grootveld and his team also ran a parallel experiment where they heated up these same oils and fats to 180C (a standard frying temperature) and took measurements at various time points. No food was cooked in this oil.
All of the samples were then analysed. Previous research has shown that thermally stressing fats and oils can change their structure; this process is a complex one, known as oxidation. Studies have shown that consuming or even just inhaling these oxidative products have can some negative health effects and they have been linked to an increased risk of heart disease and cancer.
(Not my own work or words) WWW-found
Most people never consider the difference between using an oil at room temperature and using it for cooking. But if they do, then you might hear talk of the ‘the smoke point’ of an oil: the temperature at which the oil begins to smoke. However, Professor Martin Grootveld from De Montfort University has shown that when we heat oils and fats other, more dangerous, chemical reactions occur which alter the molecular structure of the oils and fats and create new compounds which could be harmful to our health. The experiment. We gave a group of volunteers a variety of fats and oils to use in their everyday cooking. The volunteers then collected the leftover oil which was sent to Leicester School of Pharmacy where the samples were analysed. Professor Grootveld and his team also ran a parallel experiment where they heated up these same oils and fats to 180C (a standard frying temperature) and took measurements at various time points. No food was cooked in this oil.
All of the samples were then analysed. Previous research has shown that thermally stressing fats and oils can change their structure; this process is a complex one, known as oxidation. Studies have shown that consuming or even just inhaling these oxidative products have can some negative health effects and they have been linked to an increased risk of heart disease and cancer.
(Not my own work or words) WWW-found
FACT 3: The Food Standards Agency in the UKl aunched a campaign Monday to warn about cancer risks linked to eating burnt toast, over-roasted potatoes and other starchy foods cooked at high temperatures. The campaign is based on longstanding evidence from animal studies in 2002, but the link is yet to be proved in human studies. Some experts are highlighting that other lifestyle factors pose much greater cancer risks, such as smoking and obesity. What exactly is the problem with these overcooked starchy foods? Earlier mouse studies identified that high levels of a compound called acrylamide led to an increased risk of cancer.
If meat causes cancer, what can we eat?
Acrylamide is what makes bread and potatoes turn golden in color when fried, baked, toasted or roasted. The compound is formed from simple sugars, such as glucose, reacting with an amino acid, known as asparagine, when these foods are cooked at temperatures above 120 degrees Celsius. Asparagine is found naturally in starchy foods. If cooked for too long, these foods turn from golden to brown and eventually black. As they do, they produce higher levels of acrylamide, further increasing your cancer risk, as highlighted by the Fodd Standars Agency campaign, The campaign asks people to keep their food golden and not let it cook
(burn) those darker colours. Disclosure: (Not my own work or words) WWW-found
If meat causes cancer, what can we eat?
Acrylamide is what makes bread and potatoes turn golden in color when fried, baked, toasted or roasted. The compound is formed from simple sugars, such as glucose, reacting with an amino acid, known as asparagine, when these foods are cooked at temperatures above 120 degrees Celsius. Asparagine is found naturally in starchy foods. If cooked for too long, these foods turn from golden to brown and eventually black. As they do, they produce higher levels of acrylamide, further increasing your cancer risk, as highlighted by the Fodd Standars Agency campaign, The campaign asks people to keep their food golden and not let it cook
(burn) those darker colours. Disclosure: (Not my own work or words) WWW-found
RagnarHairybreeks
Member
- Location
- Gloucester
All of the samples were then analysed. Previous research has shown that thermally stressing fats and oils can change their structure; this process is a complex one, known as oxidation.
FFS.
FFS.
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