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Only a few days ago the news was released that the consumption of dairy products, especially cheese, and the development of testicular cancer were directly correlated. For those of us who directly follow the growing awareness of the relationship between diet and illness, it’s not very surprising.
This work only reconfirms recent studies of the relationship between breast cancer and the consumption of beef, between milk and prostate cancer, between milk consumed in adolescence and the increase in testicular tumors in adulthood.
The news came from a study performed in Canada (Int J Cancer. 2003 Oct 10;106 (6): 934-41) and points out how Western medicine is anxiously trying to find an explanation for the phenomenon.
The Chinese have been more helpful (Zhonghua Nan Ke Xue. 2003 Jun;9(3):186-90). Without much hesitation, they discussed the statistics of a great increase in prostrate cancer linked to milk, relating it with the estrogen residues present in this food which is so common in our diet. This relationship has been known of since 1996, when a study (Br J Cancer. 1996 Aug; 74(4):657-60) indicated that for every additional 200 ml of milk consumed in adolescence, there was an increase of 30% in the number of expected cases of testicular cancer in adulthood. But this report was poorly disclosed.
It seems that the traditional academic world has some precise rules regarding disclosures relating to milk consumption. It’s almost as if milk and cheese “cannot” be harmful by definition!
We believe that, like all foods, milk and cheese have doubtless nutritional qualities and characteristics that are often invaluable, but that they can also have a series of defects. An honest scientist should be able to declare this without bias.
It’s sufficient to look at the relationship between bone hardness and breast cancer to realize that more caution needs to be used in the use of dairy products.
We think that this reactivity and these effects may also depend on a persistent inflammatory stimulus and on the increase of some factors that stimulate tumors. This action is linked to the rise in the insulin level in the blood (factors that increase in intolerant persons who consume them repeatedly).
Prevention starts at the table
Fortunately we have a strong ability for adaptation and we know how to maintain our equilibrium if we balance our use of cheese with an abundance of vegetable substances. Vegetables must always be present in large quantities on our plate.
A German study (University of Heidelberg) conducted on over 200 women (Nutr Cancer. 2002;44(1):234-34 pointed out that breast cancer is inversely related with vegetable intake and directly correlated with meat consumption.
This means that the more meat is consumed, the greater the incidence of breast cancer, while the more vegetables we eat, the lesser the chance of developing cancer. Eurosalus has already discussed these topics previously (for example, see the article “1, 2, 3… 16 healthy foods per day keep the doctor away ”).
We aren’t actually certain about which mechanisms come into play, but we do know that the abundance of calcium and salt in the diet of a person who eats a lot of cheese and milk products promotes the creation of tumors. Nevertheless, the “official” documents that have been disclosed only suggest that people should ‘limit’ or ‘moderate’ their consumption of these foods. In this way, women in menopause are practically urged to feel guilty if they don’t eat considerable quantities of milk and cheese in order to counteract the risk of osteoporosis.
But why do they all want us to eat milk and cheese?
Every individual reacts differently to these foods! Milk can be beneficial to one person while it can be irritating or harmful to another. Dieticians who defend milk on tabloids should be allowed to publish this data freely to ensure a greater awareness on the part of those who live and work in a world in which commercial pressures often count more than scientific ones.
Together with this data, we can add the latest research that was performed in California (Proc Natl Acad Sci USA. 2003 Oct 14;100(21):12045-50. Epub2003 Oct 01), that explains how sialic acid, a substance that is normally found in animals, and therefore also in milk and beef or veal, finds its way into humans and possibly generates tumors.
We don’t mean to increase confusion or encourage the elimination (which would be equally dangerous) of certain foods from our diet. Our goal is to help people to understand how many different effects a food that is generally considered “healthy”can have.
If we consider our dietary habits, it becomes even more important to offer the body a regular cleaning break, aimed at helping individual adaptation to the environment that surrounds us.
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