The REAL Reason Younger People Are Dying of Colon Cancer
Summary
TLDRLe script vidéo révèle les raisons de l'augmentation des cas de cancer du côlon et propose six conseils simples pour le prévenir. Il met l'accent sur l'importance de la nutrition, évitant le sucre ajouté, les carbohydrates raffinés, les graisses trans, les produits transformés et les graisses PAH. La consommation d'alcool et de tabac est également à éviter. La fibre, en particulier l'insoluble, est cruciale pour éliminer les cellules mortes pré-cancéreuses. L'intermittence du jeûne est mentionnée comme méthode pour promouvoir l'autophagie et réparer les cellules. Ces informations sont essentielles pour ceux qui cherchent à réduire leur risque de cancer du côlon.
Takeaways
- 🌟 Colon cancer risk increases with age, particularly between 40 and 50.
- 🚫 Alcohol and tobacco are risk factors for colon cancer and should be avoided.
- 🍬 High consumption of sugar, especially high fructose corn syrup, increases cancer risk due to its impact on cell growth.
- 🍞 Refined carbs, like white bread and pasta, contribute to insulin resistance and type 2 diabetes, which are linked to colon cancer.
- 🍽️ Trans fats, found in processed foods and inadvertently created during high-temperature cooking, may lead to cancer.
- 🍢 PAHs (polycyclic aromatic hydrocarbons) from barbecued or smoked meats can cause DNA mutations and increase cancer risk.
- 🥩 Processed meats contain nitrates and nitrites, which are classified as Group 1 carcinogens and are associated with colon cancer.
- 🌾 Fiber, particularly insoluble fiber, is crucial for preventing colon cancer as it helps remove pre-cancerous cells and regulates insulin levels.
- 🕒 Intermittent fasting can promote cellular repair, including DNA mutation repair, which may reduce colon cancer risk.
- 🍽️ A diet high in fiber and low in sugar, along with avoiding processed meats, can help maintain a healthy colon.
- 📚 Understanding and implementing these lifestyle changes can significantly improve your chances of preventing colon cancer.
Q & A
Quelle est la raison principale pour laquelle le cancer du côlon devient de plus en plus inquiétant ?
-La raison principale est liée à ce que nous consommons, en particulier à l'augmentation de la consommation d'alcool, de tabac, de sucre et de produits riches en glucides raffinés, ainsi qu'à la consommation de graisses trans et de viandes transformées, tous facteurs de risque pour le cancer du côlon.
À quel âge commence l'incidence du cancer du côlon à augmenter significativement ?
-L'incidence du cancer du côlon commence à augmenter significativement entre 40 et 50 ans et continue à augmenter avec l'âge.
Quels sont les trois enzymes impliquées dans les réactions biochimiques importantes qui se produisent lorsque l'on consomme trop de sucre ?
-Les trois enzymes sont la kinase PI3, l'AMP kinase et l'enzyme mTOR. Leur interaction favorise la croissance cellulaire et augmente le risque de cancer.
Combien de sucre ajouté par jour est considéré comme excessif pour prévenir le cancer du côlon ?
-On ne devrait pas consommer plus de 25 grammes de sucre ajouté par jour.
Quelle est la différence entre les glucides amylose et amylopectine ?
-L'amylose est une chaîne simple, tandis que l'amylopectine est une chaîne branchée. Les aliments riches en amylose sont préférables car ils se digèrent plus lentement, ce qui entraîne une réponse insulinique plus faible et plus lente.
Quels sont les types de graisses à éviter pour réduire le risque de cancer du côlon ?
-Les graisses trans sont à éviter, notamment celles qui peuvent être formées accidentellement en cuisson avec des graisses non saturées lorsqu'elles sont chauffées au-delà de leur point de fumée.
Quels sont les produits alimentaires riches en nitrites et nitrates, et pourquoi sont-ils mauvais pour la santé ?
-Les viandes transformées comme le bacon, le salami, les saucisses, le pepperoni et les hot dogs sont riches en nitrites et nitrates. Ces substances se transforment en nitrosamines, qui sont des carcinogènes puissants associés à de nombreux cancers de l'appareil digestif.
Quelle est la quantité idéale de fibre à consommer par jour pour prévenir le cancer du côlon ?
-L'idéal est de consommer 30 grammes de fibre par jour, principalement de fibres insolubles.
Quels sont les avantages de l'intermittence du jeûne pour la prévention du cancer du côlon ?
-L'intermittence du jeûne permet aux cellules, y compris les cellules muqueuses du côlon, de se réparer, notamment en réparant les mutations de l'ADN qui se produisent quotidiennement.
Quels sont les types de viandes associés à un risque accru de cancer du côlon ?
-La consommation de viandes transformées est fortement corrélée avec un risque accru de cancer du côlon, en particulier pour les tumeurs de la partie gauche du côlon.
Quels sont les types de fibres qui sont essentiels pour prévenir le cancer du côlon et où les trouver ?
-Les fibres insolubles sont essentielles, elles peuvent être trouvées dans des aliments comme les céréales complètes, les légumes, les fruits et les graines.
Outlines
🌟 Colon Cancer Prevention: Understanding the Risks
This paragraph discusses the increasing prevalence of colon cancer and emphasizes the importance of understanding six key tips for prevention. It highlights the genetic component of certain types of colon cancer and focuses on sporadic colon cancer, which is significantly influenced by age. The paragraph also addresses the role of lifestyle factors such as alcohol and tobacco consumption, and the impact of diet on colon cancer risk, particularly the consumption of high fructose corn syrup and refined carbohydrates.
🍽️ Diet and Colon Cancer: The Role of Sugar and Carbohydrates
The second paragraph delves into the relationship between diet and colon cancer, specifically the consumption of sugar and refined carbohydrates. It explains how these foods contribute to insulin resistance and type 2 diabetes, which are risk factors for colon cancer. The paragraph also warns about the dangers of trans fats, which can be inadvertently produced during cooking, and the presence of PAHs (polycyclic aromatic hydrocarbons) in grilled or smoked foods. It also touches on the risks associated with processed meats due to their nitrate and nitrite content.
🥦 Fiber and Fasting: Strategies for a Healthier Colon
The final paragraph focuses on the importance of dietary fiber, particularly insoluble fiber, in preventing colon cancer. It explains how fiber helps to remove pre-cancerous cells and maintain healthy insulin levels. The paragraph also introduces the concept of intermittent fasting as a beneficial practice for colon health, as it allows cells to repair themselves and potentially prevent cancer. The paragraph concludes by summarizing the可控 lifestyle factors that can reduce the risk of colon cancer, such as avoiding tobacco and alcohol, and consuming a diet rich in fiber and low in harmful substances.
Mindmap
Keywords
💡Colon Cancer
💡Genetic Component
💡Sporadic Colon Cancer
💡High Fructose Corn Syrup
💡Insulin Resistance
💡Trans Fat
💡Polycyclic Aromatic Hydrocarbons (PAHs)
💡Processed Meat
💡Fiber
💡Intermittent Fasting
Highlights
Colon cancer is becoming more prevalent, and this video provides six simple tips to prevent it.
Understanding all six tips is crucial for maximizing the body's ability to prevent colon cancer.
Sporadic colon cancer is the focus, with age being a significant risk factor, especially between 40 and 50 years old.
Unhealthy lifestyle choices, including diet, contribute to the rise in colon cancer cases.
High fructose corn syrup, introduced in the 1970s, is linked to an increased risk of colon cancer.
Excess sugar consumption leads to biochemical reactions that drive cell growth and cancer risk.
Refined carbs are problematic, as they are stripped of healthy components during processing.
Amylose-rich foods are preferable as they break down slowly, leading to a lower insulin response.
Insulin resistance and type 2 diabetes are risk factors for colon cancer, linked to high insulin levels.
Trans fats, which can be inadvertently created during cooking, may lead to cancer.
Polycyclic aromatic hydrocarbons (PAHs) from vehicle exhaust and grilled meat can cause DNA mutations and cancer.
Processed meats containing nitrates and nitrites are strongly correlated with an increased risk of colon cancer.
Fiber, particularly insoluble fiber, is crucial for preventing colon cancer by removing pre-cancerous cells.
Intermittent fasting can help reduce colon cancer risk by allowing cells to repair themselves.
Avoiding tobacco and alcohol, as well as managing diet, are controllable factors in reducing colon cancer risk.
Eating plenty of soluble and insoluble fiber, along with intermittent fasting, contributes to colon health.
The video provides a complete beginner's guide to intermittent fasting for those interested.
Transcripts
I'm about to share with you the real
reason colon cancer is becoming scarier
than ever and give you six simple tips
that you can Implement right away to
maximize your chances of preventing
colon cancer these are the things I'm
not just talking about in the video
they're things that I actually do every
day but I'll warn you it's important to
understand all six of these so that you
can allow your body to maximize its
chances to prevent colon cancer
especially because how many times do we
hear stories of someone who said I did
all the healthy things I was supposed to
do but still got colon cancer but quite
frankly most people still do unhealthy
things even when they think they're
being healthy and the best news is that
all the things you learn in this video
can be done starting today so make sure
you stay until the end because the last
one is by far the most important and is
the one that 99 of people are not doing
but is actually the easiest thing you
can do every single day let's start with
some indisputable facts some types of
colon cancers run in families with a
distinct genetic component for the
purpose of this video we'll focus on
sporadic colon cancer in which age is a
big time risk in fact the incidence
begins to increase significantly between
the ages of 40 and 50 and continues to
rise as we age so why are we seeing
younger and younger people dying of
colon cancer it has everything to do
with what you put in your body of course
Alcohol Tobacco are both risk factors
for colon cancer and they should be
avoided but for this video I'm going to
focus on the molecules and foods that
are leading to colon cancer which
reminds me if you want to live your
healthiest life possible and cut through
all that health and misinformation that
exists out there make sure you hit that
Bell notification so that you can get
notified of when my next video comes out
cancer in general is being diagnosed at
earlier ages compared to previous
generations cancer has a genetic basis
but for most types of cancers it's also
a result of environmental exposures
causing mutations in DNA this is known
as cancer initiation which likely occurs
in each of our cells every day but the
immune system fixes those mutated cells
before they wreak havoc in other words
before cancer promotion occurs which is
the real issue because that's how cancer
spreads and grows there are certain
things that you put in your body that
are actually feeding those mutated cells
what they need to thrive and I'll get
into what those are in just a little bit
as we've eaten less healthy over the
last few decades the incidence of
obesity related cancers including colon
cancer has continued to rise for people
in the 30 to the 50 age bracket
for example let's look at sugar and
focus in on the worst sugar that you can
put in your body high fructose corn
syrup which was introduced to the masses
back in the 1970s so high fructose corn
syrup actually consists of two types of
sugar molecules glucose and fructose and
it's in a mixture of a 50 50 ratio we
know that Sugar whether it's glucose or
fructose is eventually transformed into
other molecules that Supply the backbone
for the structural elements that allow
the cancer cell to divide and multiply
for example ribose lipids and amino
acids and just like with diabetes and
high blood pressure and high cholesterol
the more sugar that is consumed the
higher the risk of developing cancer
when you eat too much sugar there's
three important biochemical reactions
that happen at the same time for one pi3
kinase enzyme is revved up to amp kinase
enzyme activity is turned off and three
the enzyme mtor is less inhibited now
unless you're familiar with these
enzymes and how they work it's hard to
grasp how these complex metabolic
pathways work but just know that the
combination of the three that I just
mentioned that's what drives cell growth
and that's what sets people up for
cancer how much is too much sugar
ideally you don't want to eat more than
25 grams of added sugar per day
refined carbs are also a problem
basically any food that has flour so
things like bread pizza pasta tortilla
wraps cereal Bagels chips crackers
pastries pancakes waffles flour comes
from the endosperm part of the original
wheat kernel when that wheat is
processed in that Milling process they
remove the two healthiest parts of that
wheat kernel The Germ which contains
lots of vitamins minerals and
antioxidants and more importantly they
remove the brand which contains
insoluble fiber flour is starch which
actually comes in two forms amylose and
amylopectin both starch molecules are
nothing more than glucose molecules
strung together the difference is that
amylose is a single chain and
amylopectin is a branched chain ideally
you want to eat foods that have more of
the amylose and less of those that
contain amylopectin because amylose skin
takes longer to break down it takes
longer to digest and therefore you end
up with a slower absorption of those
glucose mole fuels which means a lower
and slower insulin response from the
pancreas so always go with the foods
that contain the amylose in general
foods that contain more of the
amylopectin as their main starch are
things like white bread short grain rice
so for example white rice basmati rice
yellow rice Bagels white potatoes
instant oatmeal Corn Flakes rice flakes
in general foods that contain more of
the amylose as the main starch are the
brown types of foods so long grain rice
the wild rice wheat rolled oats quinoa
sweet potatoes legumes like beans peas
chickpeas and lentils amaranth barley
rye and buckwheat eating excess sugar
and or refined carbohydrates leads to
more insulin released from the pancreas
and when this happens day in and day out
people start becoming insulin resistant
and eventually they develop type 2
diabetes we know that the risk factors
for colon cancer include insulin
resistance and type 2 diabetes so what
does insulin have to do with colon
cancer
insulin is an important growth factor
for colonic mucosal cells and the higher
your insulin levels especially over
longer periods of time the higher
potential for them to stimulate the
growth
in fact blood levels of insulin-like
growth factor one and igf binding
protein 3 were reported to have an
increased risk of colorectal cancer in a
cohort of almost 15 000 males this is
why Cancer Centers like Memorial Sloan
Kettering that's in New York and then MD
Anderson and Houston have been
experimenting with diets that are high
in fiber and low in sugar
what about the worst thing that you can
possibly eat trans fat are you secretly
eating them without even knowing it and
can it lead to cancer trans fats are
very low in real food but you can
inadvertently make them right on your
stovetop let's say you cook with an
unsaturated fat like olive oil which is
healthy right but if that olive oil is
heated past its smoking point which is
around 350 degrees Fahrenheit guess what
happens the olive oil molecule is easily
converted from a CIS to a trans fat
there is a 2019 study that fried some
Falafel and canola oil at very high
temperatures and then mix that oil into
rat feed the rats that were fed the
fried canola oil diets they had a higher
incidence of gut inflammation and colon
tumors compared to the rats who ate
canola oil that was cooked at the lower
temperatures just know that the
different unsaturated fats have
different smoking points and be aware of
the smoking point of the oil that you're
cooking with
it is well known that pah's polysacic
aromatic hydrocarbons which are found in
coal and gasoline cause cancer by
binding to DNA bases generating oxygen
radicals which lead to Cellular
mutations so pahs from vehicle exhaust
they promote lung disease and various
cancers but barbecuing or smoking your
meat can also lead to pah formation
which is how they make their way down
into your colon recent studies showed
that charcoal briquettes generate pahs
released into the air even without meat
on the grill unless propane is being
used and things get even worse with Char
grilling meat which has been proven to
lead to DNA mutations and cancer Char
grilling vegetables also causes pH
formation but generates less pahs
compared with me regardless more
grilling means more risk
is the meat you're eating processed or
unprocessed it's estimated that for
every 50 grams of processed meat
consumed per day the risk of colorectal
cancer goes up by about 16 percent
long-term consumption of processed Meats
is strongly correlated with an increased
risk of colon cancer especially for
left-sided tumors mainly because
processed Meats contain nitrates and
nitrites nitrates and nitrites are the
preservatives and cured meats like bacon
salami sausages pepperoni and hot dogs
they prolong the food's shelf life and
give it an attractive Hue but here's the
problem nitrates turn into nitrites
which react with amino acids to form
nitrosamines which then react with
nitrogen to form Nitro soyureas nitroso
ureas are among the most potent
carcinogens in existence and are
associated with virtually every cancer
of the GI tract not just the colon this
is why nitrates and nitrites are
classified as Group 1 carcinogens
placing these Foods in the same risk
category for cancer as cigarettes
alcohol and asbestos
and now it's the most important thing
that you should be putting in your body
that 99 of people don't consume enough
of that's fiber especially the insoluble
fiber most people on average they're
consuming 10 to 15 grams of fiber per
day but the ideal is 30 grams per day
why is fiber so important when it comes
to preventing colon cancer insoluble
fiber acts as a mild abrasive in the
Lumen of the colon which dislodges and
slofts off those old dead cells which
are the cells that initially become
pre-cancerous so basically the inside of
fiber sweeps away those pre-cancer cells
reducing the cancer risk insoluble fiber
also combines with soluble fiber to form
a gel on the inside of the intestine
specifically in the duodenum which
reduces intestinal absorption by 25
percent which helps to keep those
insulin levels low just know that 99 of
the bread you see at the grocery store
claims to have a lot of fiber but that's
soluble fiber that they add back to it
after the wheat has been processed you
can't add back the insoluble fiber the
brand part of the original Wii kernel
it's gone forever once they process it
an example of unprocessed bread would be
something like Ezekiel Bread which has
to be kept refrigerated to keep it from
spoiling
and if you want to go the extra mile
intermittent fasting is something else
that you can do to help reduce your risk
this is because fasting allows cells in
your body including your colonic mucosal
cells to undergo autophagy and mitophagy
which is another way of saying the cell
repairs itself this includes repairing
DNA mutations that occur every day it's
a way of nipping those pre-cancerous
cells in the bud
so even though there's some risk factors
for colon cancer that are out of your
control like genetics and age there are
some that are in your control this
includes staying away from tobacco and
alcohol now in terms of food it's
avoiding excess sugar refined
carbohydrates trans fats pahs and
nitrates and nitrites from those
processed Meats as well as eating plenty
of soluble and insoluble fiber throw in
intermittent fasting to make for a happy
colon and if intermittent fasting is
something that you want to get started
with you should definitely check out my
complete beginner's guide right here
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