Name: Food as Medicine: Preventing and Treating the Most Common Diseases with Diet
Uploaded: 2017-01-09T23:46:25.000Z
Duration: 1 h 14 min 44 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

“Food as Medicine: Preventing & Treating the Most Dreaded Diseases with Diet”

For those of you unfamiliar with my work, every year I read through every issue of every

English-language nutrition journal in the world so you don't have to.

Every year my talks are brand new because every year the science is brand new.

I then compile the most interesting, the most groundbreaking,

the most practical findings to new videos and articles I upload every day,

to my nonprofit site, NutritionFacts.org.

There's no ads, no corporate sponsorship.

It's strictly noncommercial, not selling anything.

I just put it up as a public service, as a labor of love.

New videos and articles every day on the latest in evidence-based nutrition.

In my 2012 review, I explored the role diet may play

in preventing, treating, and reversing our deadliest diseases.

In 2013, I covered our most common conditions.

And in 2014, I went through our leading causes of disability.

This year I'd like to address some of our most dreaded diseases,

and cancer tops the list in the latest Gallup poll.

The #1 cancer killer in the United States of both men and women is lung cancer.

But if you look at the  rates of lung cancer

around the world, they vary by a factor of ten.

If there was nothing we could do to prevent lung cancer,

you'd assume the rates would be about the same everywhere,

I mean if it just happened kind of randomly.

But since there's a huge variation in rates, you assume there's some contributing cause.

And indeed we now know that smoking is responsible for 90% of lung cancer cases.

So, if you don't want to die of the #1 cancer killer by just not smoking,

we can take 90% of your risk and throw it out the window.

Colorectal cancer is our second leading cause of cancer death,

and for that there's an even bigger spread around the world.

So it appears colon cancer doesn't just happen, something makes it happen.

Well, if our lungs can get filled with carcinogens from smoke,

maybe our colons are getting filled with carcinogens from food.

Why do African Americans get more colon cancer than native Africans?

Because colon cancer is extremely rare in native African populations,

like more than 50 times lower rates than Americans, white or black.

We used to think it was all the fiber that they were eating,

However, the modern African diet is highly processed, low in fiber,

yet there's been no dramatic increase in colon cancer rates.

And we're not just talking low fiber intake.

We're talking United States of America low fiber intake,

down around half the recommended daily allowance.

Yet colon disease still remains rare in Africa, still 50 times less colon cancer.

Maybe it's because they're thinner and exercise more?

If anything, their physical activity levels may actually be lower than ours.

So if they're sedentary like us, eating mostly refined carbs,

few plant foods, little fiber — like us, why do they have 50 times less colon cancer?

The diets of both African Americans and Caucasian Americans is rich in meat,

whereas the native Africans' diet is so low in meat and saturated fat

they have cholesterol levels averaging 139,

So yes, they don't eat a lot of fiber anymore,

but they continue to minimize meat and animal fat intake,

supporting evidence that perhaps the most powerful determinants

of colon cancer risk are the levels of meat and animal fat intake.

So why do Americans get more colon cancer than Africans?

Maybe the rarity of colon cancer in Africans is associated

with their low animal product consumption.

Did you ever see that takeoff of the industry slogan,

"Beef: It's What's Rotting in Your Colon."

I remember seeing that on a shirt with some friends

and I was such the party pooper —no pun intended—

explaining that, no, meat is completely digested in the small intestine,

It turns out up to 12 grams a day of protein can escape digestion,

it can be turned into toxic substances like ammonia.

This degradation of undigested protein in the colon is called putrefaction,

so a little meat can actually end up putrefying in our colon.

of this putrefication  process can be toxic.

The same thing happens with other animal proteins.

If you eat egg whites, for example, some of that can putrefy too.

So you say, wait a second. There's protein in plants,  too.

Ah! The difference is that animal proteins tend to contain more sulfur-containing

amino acids like methionine,  which is found concentrated

Less in beef and dairy, but much less in plant foods,

which can be turned into hydrogen sulfide in the colon,

the rotten egg gas that, beyond it doesn't just smell bad,

but it can produce changes in the colon that increase cancer risk.

Now there is a divergence of opinion as to whether it's the animal fat,

cholesterol, or animal protein that's most responsible for the increased cancer risk,

but as all three have been shown to have carcinogenic properties,

but, I mean, does it really matter since a diet high in one is high in the others.

But the protein does more than just putrefy, though.

Animal protein consumption causes an increase in blood levels

of a cancer-promoting growth hormone called IGF-1.

But remove meat, egg whites, and dairy proteins from our diet,

and our bloodstream can suppress cancer cell growth about eight times better.

Subtitles ListPlay Video

Food as Medicine: Preventing and Treating the Most Common Diseases with Diet

significant

applause

evidence

diabetes