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Protein and Cancer

Diet and cancer of prostate, breast and colon

“Protein Doctrine” and Cancer

The protein was discovered in 1839.

If now, in 2019, someone asks: “How does a vegan get a protein?” – this means only one thing: that he has XIX-century dietary knowledge. It was then that “protein” was synonymous with “meat”.

Just look at this diagram of protein sources::

the table of % protein content, comparing animal and vegetable products

The widespread belief that the more protein in the diet, the better – it is the biggest failure of dietetics.

The current “protein doctrine” (the conviction that – regardless of everything – protein is good, and whoever thinks otherwise is ignorant) also claims that the best protein is animal protein, because it has a full amino acid composition, which ensures the highest efficiency of body growth.

Meanwhile… all of these beliefs ARE WRONG.

‘A lot’ does not mean ‘well’; we also need oxygen, but only in the quantity that is right, and not “the more the better.”

Subconsciously, we assume that better growth performance means good health. But is it really true? The excellent growth performance provided by animal proteins – it also concerns… cancers.

! ! !
Our body is able to acquire all essential amino acids
from the natural diversity of vegetable proteins!

Usually, the increase in the incidence of cancer is a serious public concern. * For example, it scares us that some substances (e.g. nitrites) given to rats in huge doses – increase their incidence of cancer from 5 to 10%.

*) Such pseudo-scientific reports always evoke a pseudo-journalistic storm in various media. I remember such a storm about the carcinogenic effect of a substance that occurs in one of the apple species. After calculating the dose that rats were fed during experiments, it turned out that a person would have to eat 5 tons of that apple species daily for 10 years to create a cancer risk.

However, there is a substance whose presence in food – already in normal doses (!) – involves the growth of cancer in 100%, and its lack – stops this growth.

This fact CAN NOT EVEN BE MENTIONED PUBLICLY because it is prohibited by our “protein doctrine”.

This substance is

T. Collin Campbell accurately describes the scientific experiment * that was first carried out in India (and which was then repeated by his research team) and which proves that animal protein is a promoter of cancer development.

*) The experiment is described in detail in “The China Study” [T. Colin Campbell, Thomas M. Campbell, 2004].

The experiment – actually experiments, since they were repeated many times over many years – concerned the impact of diet on growth (previously initiated) cancer.

Cancer-infected rats were fed with animal protein (casein). It turns out that if the amount of this protein exceeds 20% (i.e. more than 20% of energy in the diet comes from animal proteins), the cancer grows. However, when this amount does not exceed 5% (i.e. animal proteins account for less than 5% of energy in diet) – there is no growth.

animal protein > 20% in the diet – 100% cancer development

animal protein < 5% in the diet – 0% cancer development

Vegetable proteins – they do not give this effect!
This means that by removing animal protein from the diet and replacing it with vegetable (PLANT-BASED diet) – we will stop the stage of cancer promotion.

Cancer development stages

A MFO (Mixed-Function Oxidase) enzyme inside the cells may be responsible for tumor initiation. MFO – generally – metabolizes chemical compounds (both “friends” and “enemies”, so sometimes it neutralizes something and sometimes activates it). In the case of aflatoxin * – it activates it, i.e. it converts into a harmful metabolite that attacks DNA, which leads to the formation of cancer.

*) Aflatoxin is a carcinogen (a cancer initiator) produced by fungi of the genus aspergillus. It is therefore a mycotoxin. As aspergillus is found, for example, on peanuts, Campbell describes incidents of aflatoxin presence in peanut butter – usually produced from the worst quality peanuts. These incidents led to the development of cancer in many children in the Philippines.

Decreased protein intake – reduces the activity of MFO (so also the amount of activated aflatoxin), thus reducing the risk of cancer initiation.

As for the promotion phase – the amount of carcinogens consumed is less important than the effect of the animal protein consumed. In the promotion phase – nutrition is therefore a very important factor determining the growth of the tumor.

The development of tumor foci depends on the amount of animal protein consumed proportionately. That is: a cancer attack occurs when the consumption of protein begins to exceed the body’s needs (equivalent to 5% of energy demand) and – depending on the amount of protein consumed – the rate of cancer development increases or decreases.

Generally, the demand for protein is estimated at 10% of energy from food (ie ~ 50g / day), but this standard is deliberately overstated (to “please everyone”) because it was determined without taking into account the harmfulness of excess protein in the diet.

Vegetable protein (e.g. soy or wheat) – DOES NOT GIVE THIS EFFECT (even with 20% energy from food). In contrast to food of animal origin – in the phase of cancer promotion, ingredients of plant-derived foods inhibit the rate of tumor development.

Such studies were performed (and confirmed) on rats whose cancer was initiated by aflatoxin and mice with liver cancer (initiated by hepatitis) and breast cancer. Campbell is convinced that casein (which accounts for 87% of milk proteins, and therefore dairy products in general) affects:

  • the way in which cells react with carcinogens,
  • the way in which DNA reacts to carcinogens and
  • growth of cancer cells

There are many indications that this dependence does not only apply to casein, but also to other animal proteins.

The report from 1981 (prepared at the request of the American Congress) said that genes determined only 2-3% of cancer risk. This means that for 97-98% of this risk – environmental factors, and therefore – above all – diets are responsible.

So, it would seem that to a large extent:

Cancer is a Diet-Dependent Disease


This and several other entries in our blog regarding the relationship between health and diet – are based on data disclosed in “The China Study” [T. Colin Campbell, Thomas M. Campbell, 2004]

The book discusses the results of epidemiological studies on the widest scale in the world on the relationship between diet and the morbidity of various disease entities. As most of the data collected in the study was related to cancer, in 1998 the American Institute for Cancer Research honored Campbell with an award for his research achievements.


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/Ryh Dziewulski/

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