1. Cut Through the Confusion: What Truly Increases Can-cer Risk?
If you’re a cancer survivor or just someone who wants to reduce future cancer risk, you deserve clear, evidence-based advice—not fear-mongering. The topic of food and cancer is full of myths. The good news is, the latest research shows only processed meats and alcohol stand out as consistently and conclusively raising cancer risk. Everything else is up for debate, or simply not supported by strong evidence.Health
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2. Myth Busting: Sugar, Soy, Meat, and Dairy Don’t Deserve the Blame
Let’s address the elephant in the room:
Sugar: Yes, cancer cells use glucose (a simple sugar) for energy, but so does every other cell in your body. Cutting out all sugar won’t “starve” cancer cells—they’ll just find another fuel source. What matters most is your overall diet and maintaining steady blood sugar levels. Natural sugars from whole foods like fruit are not the enemy.
Soy: Soy contains phytoestrogens, which are similar to estrogen but not identical. Consuming soy doesn’t raise your body’s estrogen levels. In fact, clinical studies show that moderate soy intake lowers your risk of breast cancer recurrence—even if your initial cancer was hormone positive.
Red Meat & Dairy: Regular, unprocessed red meat consumed in moderation does not increase cancer risk. It’s processed meat that’s the problem. Likewise, there’s no convincing evidence tying normal dairy consumption to higher cancer risk.
