Women with breast cancer should include “liberal cooking use of cruciferous vegetables.”
Both the Women’s Intervention Nutrition Research and the Women’s Health Initiative Research showed that women randomized to a low-fat diet enjoyed improved breast cancer survival. However, in a study of women’s healthy diet and lifestyle, women with breast cancer also randomized to reduce fat intake to 15-20% of their calories, but there was no difference in breast cancer recurrence or death after 7 years.
Whenever there are unexpected results, it is necessary to question whether participants actually continued their investigation directions. For example, if the lung cancer rates for a group that randomized people to stop smoking and were not instructed to quit ended, it could be thought that the group who was told to stop smoking actually did not stop. In a study of healthy diet and lifestyle in women, both the diet intervention group and the control group began at about 30% of the calories from fat. The diet group was then told to reduce fat intake to 15-20% of calories. By the end of the study, they were actually from 28.5% fat to 28.9% fat. As shown below, in my video, it is a food that can downregulate metastatic oncogenes at 1:16. They didn’t even reduce their fat intake. It’s no wonder they didn’t experience the benefits of breast cancer.
Even including its flawed studies, if we summarize all the trials on the effects of a low-fat diet on breast cancer survival, we can see that the risk of breast cancer recurrence and the risk of death. In conclusion, exercising a low-fat diet after breast cancer diagnosis “can improve breast cancer survival by reducing the risk of recurrence.” Now we may know: by targeting cancer cells initiating metastasis via the fat receptor CD36.
We know that cancer-reducing receptors are upregulated by saturated fats. Is there anything in our diet that can downregulate it? broccoli.
Broccoli appears to reduce CD36 expression by up to 35% (in mice). Of all the fruits and vegetables, thin agri vegetables like broccoli, as you can see in my video, were significantly less total risk of cancer in the first place, not only the first to get cancer, but the only vegetable.
Patients with bladder cancer who eat broccoli also appear to live longer than those who do not. People with lung cancer, who eat finer vegetables, also seem to live longer.
For example, about 75% of lung cancer patients eating multiple cruciferous vegetables per day were still alive (red topline), as seen in my video below and at 2:45 in one year.
Ovarian cancer too. Brassicaceae vegetable intake “a significant favorable survival rate” but “meat showed a disadvantage of survival.” Milk also appeared to double the risk of dying. My video has a survival graph below and at 3:21. Eight years later, approximately 40% of ovarian cancer patients who averaged meat and milk on a daily basis died (the boldest line at the bottom).
Now, it may be because of meat fats and cholesterol increase circulating estrogen levels or because of meat growth hormone or all carcinogens. And galactose, a sugar found naturally in milk, can be directly toxic to the ovaries. Dairy products also have all the hormones. However, lower risks from broccoli and increased risks from meat and dairy products are also consistent with the CD36 mechanism of cancer spread.
The researchers placed it on tests of patients with advanced pancreatic cancer who were given crushed broccoli buds or placebo. The average mortality rate was lower in the broccoli bud group compared to the placebo group. One month later, 18% of the placebo group died, but not in the broccoli group. By three months, an additional 25% of the placebo group had died, but not a single death was yet to be found in the broccoli group. And by six months, 43% of the remaining patients in the placebo group had died, and the first 25% in the broccoli group had died. Unfortunately, the capsules in both groups looked the same, but “true blinding is not possible” and the patient knew that “as the ground broccoli buds can easily distinguish between methylcellulose (placebo) and distinctive smell and taste.” Therefore, you cannot discount the placebo effect. Furthermore, study participants were not properly randomized “as many of the patients refused to participate unless they were placed in the (active) treatment group.” It’s understandable, but it’s a very harsh outcome. But a bit of broccoli can’t hurt, and that may help. For example, it is the lack of shortcomings in broccoli consumption that leads women undergoing breast cancer treatment to include “free cooking use” in their advice that they are being treated for breast cancer.
The same goes for reducing saturated fat. The editorial in the National Cancer Institute magazine asked, “Is it time to give breast cancer patients a prescription for a low-fat diet?” “While counselling women to consume healthy diets after a breast cancer diagnosis is certainly guaranteed for general health, existing data is still a bit lacking in proving that it helps reduce the risk of breast cancer recurrence and mortality.” But what should we lose? After all, it is still certainly guaranteed for general health.
