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Does Rye Bread Protect Against Cancer?

Previously, I’ve explored the beneficial effects of flaxseeds on prostate cancer (Flaxseeds vs. Prostate Cancer), as well as breast cancer prevention and survival (Flaxseeds & Breast Cancer Prevention and Breast Cancer Survival & Lignan Intake). The cancer-fighting effect of flaxseeds is thought to be because of the lignans, which are cancer-fighting plant compounds found in red wine, whole grains, greens (cruciferous vegetables), and especially sesame seeds and flaxseeds, the most concentrated source on Earth. But this is based on per unit weight. People eat a lot more grains than seeds. Of the grains people eat, the highest concentration of lignans is found in rye. So, can rye intake decrease the risk of cancer? Theoretically yes, but unlike flaxseeds, it’s never been directly put to the test… until now.

In my video Does Rye Bread Protect Against Cancer?, I discuss the evidence that does exist. If you measure the levels of lignans in the bloodstream of women living in a region where they eat lots of rye, the odds of breast cancer in women with the highest levels do seem to be just half that of women with the lowest levels. But, lignans are also found in tea and berries; so, we couldn’t be sure where the protection is coming from. To get around this, researchers decided to measure alkylresorcinol metabolites, a class of phytonutrients relatively unique to whole grains.

Researchers collected urine from women with breast cancer and women without, and the women with breast cancer had significantly lower levels compared to those without. This suggests that women at risk for breast cancer consume significantly lower amounts of whole grains like rye. But if we follow older women in their 50s through 60s, the intake of whole grain products was not associated with risk of breast cancer. A similar result was found in older men for prostate cancer. Is it just too late at that point?

We know from data on dairy that diet in our early life may be important in the development of prostate cancer, particularly around puberty when the prostate grows and matures. If you look at what men were drinking in adolescence, daily milk consumption appeared to triple their risk of advanced prostate cancer later in life. (Learn more about milk and prostate cancer in my video Prostate Cancer and Organic Milk vs. Almond Milk.) So, researchers looked at daily rye bread consumption during adolescence.

Those who consumed rye bread daily as kids did appear to only have half the odds of advanced prostate cancer. This is consistent with immigrant studies suggesting that the first two decades of life may be most important for setting the pattern for cancer development in later life. These findings are certainly important for how we should feed our kids, but if we’re already middle-aged, is it too late to change course? To answer this question, researchers in Sweden put it to the test.

Researchers took men with prostate cancer and split them into two groups. One group got lots of rye bread, while the other got lots of high-fiber, but low-lignan, wheat bread. There’s been some indirect evidence that rye may be active against prostate cancer—like lower cancer rates in regions with high rye consumption—but it had never been directly investigated… until this study. Biopsies were taken from the subjects’ tumors before and after three weeks of bread eating, and the number of cancer cells that were dying off were counted. Though there was no change in the cancer cell clearance of the control bread group, there was a 180% increase in the number of cancer cells being killed off in the rye group. A follow-up study lasting 6 weeks found a 14% decrease in PSA levels, a cancer marker suggesting a shrinkage of the tumor.

The researchers note they used very high rye bread intakes, and it remains to be tested if more normal intake levels would have effects that are of clinical importance. As a sadly typical American, my lack of intimate familiarity of the metric system did not flag the “485 grams” of rye bread a day as far out of the ordinary, but that translates to 15 slices! Rather than eating a loaf a day, the same amount of lignans can be found in a single teaspoon of ground flaxseeds.

I’ve created several videos on flaxseeds for both breast cancer prevention and treatment, including Flaxseeds & Breast Cancer Prevention, Breast Cancer Survival and Lignan Intake, Flaxseeds & Breast Cancer Survival Epidemiological Evidence, and Flaxseeds & Breast Cancer Survival: Clinical Evidence.

What’s more, flaxseeds may help with cyclical breast pain (Flaxseeds for Breast Pain), prostate cancer (Flaxseed vs. Prostate Cancer), diabetes (Flaxseeds vs. Diabetes), and hypertension (Flaxseeds for Hypertension).

And if you’re wondering Which Are Better: Chia Seeds or Flaxseeds?, get the answer in the video!

The wonders of whole grains are also discussed in Whole Grains May Work as Well as Drugs, Can Oatmeal Reverse Heart Disease?, and Can Oatmeal Help Fatty Liver Disease?.

In health,

Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:


Michael Greger M.D., FACLM

Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.

106 responses to “Does Rye Bread Protect Against Cancer?

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    1. I buy a pumpernickel rye imported from Germany. It is a coarse, very dark bread.
      Rye also has little gluten compared to wheat.
      But, you are right, I have never been able to find an American equivalent.
      Sad what passes for food in the regular grocery stores here.

      1. When I went to Germany, they had many types of dark rye and other whole grain breads. They were dense varied, and seemed much closer to flavorful whole grain foods. I wish we could get so many great types of bread in the US.
        John S

      2. So true with that one Marilyn! Our food supply here in the US will NEVER compare to Europe’s supply. Even Russia and China care more about their people’s health from food than the US does. It seems as if everything we put in our mouths here today has already been tainted, sprayed or chemically altered and manufactured for our demise as with our Organic foods; the addition of Natural Flavor(s), as Natural Vanilla Flavor, Natural Strawberry Flavor, Natural Beef Flavor, even saw it listed as ORGANIC Vanilla Flavor! WE are doomed. There are very few things left here that are safe to eat. China stopped importing Lipton Teas(all of their products) and Russia, 3 yrs ago stopped importing Beef and Pork from the US after a “50” year marriage because their studies shown our beef and pork contained traces of synthetic growth hormones. China’s study found traces of a herbicide and pesticide that causes Testicular Cancer in men. (China grows crap and makes crap but they don’t eat it, only export it to the US for us to consume). I do not even want to go out to eat anymore because you don’t know what your eating or where its from. Shoprites import mushroom from China!? What? And keep in mind that there is NO quality control in China; anything goes!!! The US only stands for our demise, not our well being anymore. Sad, sad, sad. If not for Dr. Gregor looking out for us and telling us facts, we would already be full of disease or probably dead by now. Love you doc!!

      3. I am able to buy that bread (I think) at Aldis…now and then. People look at me like I’m crazy. Small heavy loaf. I really like the taste of the rye.

      4. If you live in Seattle, WA, the Tall Grass Bakery makes an even better rye bread than the imported ones from Germany. Perhaps they might be willing to ship. The seeded whole grain rye bread is superior to the plain whole grain rye – both are fabulous! .

          1. jerry lewis, you just make it up as you go along don’t you? The majority of calories in rye are carbohydrate. There is a tiny bit of fat and a bit of protein also. Broccoli also has carbohydrate, fat and protein. My diet is mostly carbohydrate since I eat mostly vegies, with some fruit, legumes, and a bowl of oatmeal daily. No added sugar, but still mostly carbohydrate. Read up.

            1. Susan, I don’t know if I should waste my time answering you or not because you just want to insult people, but this is probably my last reply to you.

              I never said that rye is no carb but rye bread is known as low carb bread. Now if you want to avoid carb then don’t eat rye bread. And if you want zero carb then the only foods that have zero carb are meat and fat. This is scientific and it is by no mean to get you to eat meat and fat (although that may be the problem with your mood and aggressiveness).


                1. M. M. you have to look at who started it first. Every day, there are scores of people who insult me and call me by any name they can think of, and so am I supposed to lay down like a possum and let them stomp over me? And this comes from people who are supposed to be pacifist because they don’t want to kill animals (although they kill insects and bees, but that’s another story).

              1. @Jerry Lewis –
                I think you are conflating “low carb” and “low GI (glycemic index)” or perhaps “low GL (glycemic load)”. Although the link you posted pushes a particular low carb diet (BSD), the focus really seems to be on, as far as carbs go, low GI carbs. Rye is ~40 on the GI scale, white bread somewhere around 70. So it is correct to say that rye is a low GI food, but not that it is a low carb food. Once again one of your links does not support your claim.

            2. And also carb and calorie are 2 different things. For instance fat is zero carb but high in calorie. If you cannot distinguish between the two then there is no need to discuss any further.

          2. I remember Dr. Gregor did a video too on Rye Bread and weightloss! There was something in the rye that made people feel satiety longer causing actual weightloss.

            1. M. M. low carb is a relative term. For some people (such as myself), wheat and grain for instance (not rye) is high carb but vegetables are low carb. For other people especially with people following the ketogenic diet then any carb is high carb including vegetables and they keep the carb down to an insane low level of less than 50grams per day. I don’t think it is healthy in the long run but in the short term to treat some diseases such as cancer and Alzheimer’s, it seems to work from what I read in clinical studies.

          1. Susan, if the picture is what the nutrition info is for, it is not rye! Rye is very dark and crumbly. The picture is what Americans call ‘rye’.

            1. hi Marilyn, no, that pic/video has nothing to do with the nutrition info on rye. It’s advertising or something. In the stores here you can buy very dense, very thinly sliced rye bread. (pumpernickle too) It has less than a gram of fat per slice, and over 5 gm of fiber and quite popular… Dr Greger says in today’s article that we can reap the benefits of half a loaf of rye bread by eating just 1 tsp of ground flax. Good deal !

              1. . Susan, you are correct. Rye is better than 75% carbohydrate, approximately 12% protein and 11% fat. I am with you – this is a higher carbohydrate food. Depending on the vegetable you choose, you may get a higher or lower carb vegetable. Acorn squash is 93% carb, 2%fat and 5% protein. A green vegg like asparagus about 68% carb, 27% protein and the remainder fat. So the carbohydrate content of vegetables can vary quite a bit.The website you linked to is an excellent nutritional site to see the nutritional content of various foods. Thank you for your posts!

            2. Yes, here everything is cut with ‘other’ things, probably white flour or some other mystery ingredients, so you never get the full ingredient of wheat, corn(corn bread) or rye here. I always look where the product is from. A lot of foods from other countries are far better than here.

            1. Excuse me Craig? I don’t work for Dr Greger, and as Maria explained, the link is a critique written by T Colin Campbell about the book The Plant Paradox. It’s an excellent article – well worth your time to read it.

              1. Susan, thank you for your excellent and informative posts. You provide helpful and useful information. And yes, I think most of us understand that you do not work for Dr. Greger and are not deserving of such harsh unfounded criticism.

        1. How much bread are you talking about? How much oil/fat are those bread-eating people you know eating? I eat 4 slices of sprouted wheat bread almost every day and my BMI is 19. But I also exercise a lot. If you don’t burn it, you will store it. That’s really about all one can say.

          1. Hi, this is Dr. Daniela Sozanski PhD in Natural Medicine and Moderator for Nutritionfacts.
            Your point is great. How much bread are we talking about. If you take a look at Dr. Greger’s daily dozen, bread is in the Whole Grains category, which is recommended as 3 servings/day for a 1800-2000 calories diet. You probably need more than that due to your athletic activity, so simply scaling up the calories and the servings will work. Bread by itself will not make you fat. And just like most foods, eating too much of it will. I hope this helps, Daniela

  1. Which seeds can we humans digest without them coming out the other end intact ?

    Are we better grinding the Flax seeds first rather than chew every single one ?

    1. Human can digest all seeds except for flax due to their hard shell, They needed to be grind before eating or otherwise you will have rich poop.

        1. No, I didn’t talk about foods that you don’t chew properly. :) The shell of flax seed is very hard that no matter how much you chew and how much the stomach acid works on it, it still comes out intact at the other end with no nutrition getting absorbed. You need to grind it with a grinder or buy pee-grind flax but the problem is that it will become oxidized and rancid very quickly. I grind flax as I eat and only keep in the refrigerator for a max of 2 weeks..

    2. Dr. Gregor recommends(past video) everyone should consume 2 heeping T. full of ORGANIC ground flax seed daily. I do that AND take a full T. of organic flax oil. (I do the oil as part of Dr. Judith Barlows anti- cancer diet, mixed into 2 T. of a good organic quality of cottage cheese).

        1. I am surprised no one answered you . Budwig diet is not a cure for cancer and is considered quackery .
          Look it up on Wikipedia .
          Look on this site for both flax oil and milk products and read or watch videos , it would be highly unlikely that those to two products would cure cancer.

          1. That’s YOUR opinion! You are NOT an authority!! You are just a know it all! No time for people like you. We are all on here to learn not bash a persons beliefs or theories!

            1. Sorry, lindalimo, but what Ignatius means is that there is no reliable scientific evidence to back up the anti-cancer claims of the Budwig diet.

              If your own personal criteria for following the Budwig diet doesn’t require scientific evidence to back it up, I respect that. But this site’s sole purpose is to follow the science and nothing else. It is also the criteria of many of the regular visitors to this site, & so we speak up when something is not backed by science.

              If you haven’t already, please check out some of the videos on dairy. You might find them interesting. So are some of the introductory videos. I recently just went through some of them & found them to be very informative.

              Wishing you all the best on your journey.

    3. Hi Stephen, this is Dr. Daniela Sozanski, PhD Natural Medicine and Moderator for Nutrition facts. I believe you got your answer from the participants to this discussion, and thank you all for it. Just 3-4 seconds to break the seed are sufficient, but yes you need to ground the flax seeds in order to get the health benefits. Even better, grind them fresh every time you eat them, they go great with raw oats and maybe oat bran in almond milk for instance. I hope this helps, Daniela

  2. Very timely! I actually have sourdough rye breads in the oven as I received an email with a link to this interesting article. Thank you, Dr. Greger.

  3. The positive (or negative) health effects of eating various foods are largely synergistic; it is misleading single out one or the other food and give it total credit or blame for one’s health.

    My advice therefore is to eat the widest variety of fibrous foods as possible. And to supplement with the greatest variety of anti-oxidants possible. Synergism is key.

    So I bought a pound each of the top ten (powdered) anti-oxidant spices and combined them all together (what a large cache I have!) I also combined pine bark extract, amla, acai, gogi, knotweed, reishi and turkey tail mushroom, powders, and finally the herbs bacopa and ashwaganda (brain function.)

    Twice a day I swirl a half teaspoon of each combination in 4 ounces of home-brewed kombucha.

    Before eating my meal of beans and greens, I chug the concoction down.

    1. And, how is your overall health and how do you feel? (just wondering) You don’t use Echinacea?? Just wondering about that too. I have personally had some things cured with Echinacea.

  4. I am happy to eat flaxseed meal every day. But I’ve also just tried some whole rye grains. They cooked surprisingly fast; I didn’t soak them, but they were done in about 40 minutes on a conventional stovetop (cooked with a 3-1 water-to-rye ratio). The have a nice soft-but-chewy texture and mildly nutty flavour. The cooked rye keeps in the fridge for a few days, so it’s convenient to cook a big batch and then just scoop some into salads, soups, etc. I like it! And I’m sure the extra lignans don’t hurt!

    1. That’s interesting Maureen about boiled rye having a mild nutty flavour. I don’t know why, but I have always disliked rye immensely for its overbearing flavour. Caraway is another one. However, I have boiled whole spelt (about 28 min) and emmer, and found them to be mild tasting. Also, I find they are great to use in salads with chopped vegies and cooked lentils.

      1. I’ve been using oat groats as a direct replacement for rice with good success. Takes longer to cook, but worth it. I pour boiling water over it was it’s done to remove the “stickiness”. If using for porridge then that stickiness works well.

    2. Thanks for the idea. I’ve been looking for alternatives to rice since the arsenic thing and surprisingly didn’t think of rye. I love rye bread but prefer the New York Jewish styles which probably has a bunch more white wheat flour in it than actual rye.

      Sadly, I can’t eat flax seeds. I’ve tried whole, ground, soaked, nothing works. Can’t seem to digest them as they cause a very laxative effect.

      1. Josuah Pritiken posted recently that a half and half mixture of cracked oats and millet approximates rice, which I thought was interesting altho’ I have not tried it yet.

    3. Hey, I never thought of cooking up rye berries, thanks for the info. I found some Bob’s Red Mill organic rye berries for a good price on Vitacost. I’ll try some next time I place an order.

    1. Tom Culver
      yes Danish rye is one of the good foods from Denmark , for the most part I don;t miss any of their pastries , I stopped eating those at least 5 years ago .
      Danes also eat a lot of cabbage , after all that is where cabbage originated from , a lot of people don’t know that of course .A lot of Danish food are easy to incorporate into a whole foods diet .

  5. I bake my bread using rye flour and almond flour mainly because it is low carb and also to avoid the modern wheat which is no longer good as the traditional wheat.

    Rye is a grass grain and not a wheat.

    As for the possible anti cancer, I think that there a lot of other better foods. You just don’t load up on rye to prevent cancer.

  6. The main point of this article is that early eating habits may influence future health outcomes regardless of life style improvements made in later life. Intuitively this seems reasonable: you are what you eat, as they say. :) Eating rye is only an example.

    The implication is that we need to be vigilant about what our children are eating.

    And, we need to re-evaluate what life style changes can actually achieve for those who are already ‘damaged’ (which is the majority of us).

    Is that basically it?

    1. Hi this is Dr. Daniela Sozanski PhD in Natural Medicine in Atlanta GA and Moderator for Nutritionfacts. And what a powerful summary you made. I wholeheartedly agree that we should be vigilant about what our kids are eating. And I think eating pattern or habits may tend to perpetuate throughout life. I also think that even if we may not be able to totally erase the damage of earlier poor nutrition, we can greatly improve the situation by switching at any time in our lives to healthier nutrition. I hope this helps, Daniela

  7. Pumpernickel? That’s the only way to get 15 (thin) slices out of a real rye loaf of half a kilo.

    Lovely chewy dense 70 rye/30 wheat sourdough loaves I can get maybe 9 slices.

    And that is not extraordinary to eat that much in many Euro regions: breakfast is bread and spreads; midday meal served with bread (esp with soup); evening meal is cold salad or spreads with -you guessed it-

  8. I recently found Wasa Light Rye crackers. I was looking for a snack that was healthy. The only ingredients are rye flour and salt. A lot of crackers and snacks have bad oils in them.

    1. I’ve eaten WASA Rye Crispbreads for years. I’ve gotten out of the habit for about the past year, probably because I no longer eat jams and jellies that often.

      I have some in the freezer… I think I will resume eating them again. Thanks for reminding me. ‘-)

  9. Is it 485 of rye, or 485g of bread (which is less than 100% rye)? Just like a few other posters, I enjoy eating cooked whole rye berries. Have any studies determined how many grams of whole rye berries would be required to achieve a benefit from the lignans?

  10. I’m confused about how comments are disappearing. Yesterday someone posted a couple of links to sources of unusual whole grains. Does anyone know anything about where to get good, authentic rye flour or rye berries? I actually called one large commercial miller because the local groceries stopped carrying their rye flour and was told that in my area the poor sales didn’t justify continuing to provide it.

    The trolls and ignoramuses today need to take their hostility elsewhere. Most of you have made it obvious that you know nothing about either human nutrition or nutritional biochemistry. Most of us who regularly read and watch Dr. Greger’s great sources of information are here to learn and improve our health. You need to peddle your uninformed garbage and nastiness somewhere else.

    The comments sections of nutritionfacts really need an informed and aggressive moderator to keep out these riffraff (and rather disturbed-sounding) trolls.

    1. Sara – Bob’s Red Mills sells whole rye berries. I would also check your local health food store if you have one nearby. I once wanted to purchase hulled (not pearled) barley (which is a whole grain like brown rice is a whole grain) and my local health food store ordered some for me. I had to purchase 5 lbs but that was ok.
      I love eating whole grass grain berries. Wheat, corn/maize, rice, oats, rye, millet, teff, wild rice are grasses berries. More info here:

  11. Any rye bread I’ve seen is LOADED with salt . My blood pressure is in the normal range so long as I avoid HIGH SALT foods.’ example below 100 mg per serving.
    I’m interested in which foods and life styles help all causes mortality not
    “Oh, this helps on cancer but raises blood pressure…..”

  12. What does nutrition facts team think of the website It’s a nutrition and supplement science-based website and they always cite scientific research as well.

  13. Thanks for your great question. All the research on is a direct review of the peer reviewed articles. Unfortunately, the research team does not have time to review and screen other sites so we can’t really comment on that.

  14. I really love this site and all the Videos from Dr. Greger, but i am still unsure about the role of High Carb Diet and Cancer. Does Dr. Greger has any Videos about the concern that Cancer cells use primarily Glycolysis for growth? There are so many studies that suggests that ketosis stopps Tumor growth? Like this study.

    Wouldnt be the best solution against Cancer a Vegan low Carb diet? Is this possible?

    1. Lauralina, you are not going to see anytime soon or ever that any subject not related to WFPB getting discussed on this MB.

      But it is well know in the sciences community that a low sugar environment will help eradicate cancer because cancer thrives on sugar and you need to starve it.

      So the way to do is to eliminate all sources of sugar including pure white sugar, soda pop, fruit juice of course, but also healthy sources from fruits, corn, carb from bean, grain, legumes in general, etc. because carb will convert to sugar. But vegetables do not count for carb count although vegetables contain some carb, but you need to eat as much vegetables as you can for the phytonutrients. And you need to eat fat so that the body can get energy. So if you a vegan and you are afraid of saturated fat then you eat a lot of avocados as well as consuming avocado oil (it’s now sold at Costco). You do need healthy fat while lowering your carb intake. And don’t forget about protein. Since now you eliminate bean as a source of protein then you need to eat vegetables that contain a lot of protein.

    2. Lauralina: Lots of people have asked this question. Dr. Gregor has said that he will be addressing ketogenic diets in the future. Dr. Koonce’s information is great, and I plan to add it to my set of info on this topic. To hope to round out the discussion, below is the information I have come up with in the past. I don’t know how it relates to the study you found, but I think this information is important. See what you think:

      The mayo clinic has this to say regarding sugar and cancer:
      “Sugar doesn’t make cancer grow faster. All cells, including cancer cells, depend on blood sugar (glucose) for energy. But giving more sugar to cancer cells doesn’t speed their growth. Likewise, depriving cancer cells of sugar doesn’t slow their growth.” To learn more:

      The mayo clinic page does note that “…there is some evidence that consuming large amounts of sugar is associated with an increased risk of certain cancers, including esophageal cancer. It can also lead to weight gain and increase the risk of obesity and diabetes, which may increase the risk of cancer.” But this information is often twisted by people (Iike “Jerry Lewis”) to mean that we shouldn’t eat whole foods that contain natural carbs, such as fruit and whole grains. (Equating table sugar to grains and fresh fruit is like equating corn oil to whole corn. Our bodies react to the processed food very differently than to the whole food.)

      As modrator Rami once noted: “People often use this idea Your brain, and red blood cells and every other cell in your body uses glucose as its primary fuel source. Sugar from whole grains and fruits has no linkage with disease, and no studies have demonstrated such a linkage. The studies in fact show the opposite, in that these foods prevent chronic disease.”

      Moderator Joseph once wrote the following on the topic: “The concept that sugar feeds cancer cells is misleading. Processed and refined foods can be health depleting foods for cancer patients, whereas health supporting foods are food rich in fiber and antioxidant. Fruits fall into this category, often the dark berries are best and also low in fruit sugar as is.” To learn more about why the concept that sugar feeds cancer is misleading:

      I don’t think anyone promotes tables sugar as a health food. For one thing, it is devoid of that fiber that is so important as discussed in the article on this page. At the same time, sugar is not quite the devil that people make it out to be either. A doctor named Kempner used a white rice, fruit juice and sugar diet to reverse eye sight loss caused by diabetes at a time when no thought such a thing was possible. My point is: It’s important to have some perspective on the issue of sugar.

    3. Bottom line is that you can be perfectly healthy eating only vegetables and avoid fruits and carb, especially for cancer patient. The anti-cancer benefits from those foods are only minimal, but the jury is still out if it feeds cancer or not. I make only one exception for blueberries because it has little sugar but high in anti cancer but cancer patient can even skip it too. You are still eating WFPB by eating vegetables and not fruits and carb but don’t listen to the WFPB crowd who has a simplistic mind that all plant foods are good for everybody which is not only unscientific but cruel to people like they did something wrong. Of course if you have no health issue then eat all plant foods that you want, but not when one is sick.

      Of course if you ask the doctors then they will say that eating ice cream or drinking orange juice while having cancer are fine.

      1. A comment on the study by Dr. Kundranda says, “The authors have performed a series of well-done experiments that are extremely thought-provoking,” says Dr. Kundranda. “However, several studies have demonstrated the benefit of naturally occurring fructose in fresh fruits and vegetables in the prevention of pancreatic cancer.”

        It is not surprising that fructose might make cancer grow. Fructose is not WFPB. Dr. Greger said according to ‘ “…the Harvard Health Letter, “The nutritional problems of fructose and sugar come when they are added to foods. Fruit, on the other hand, is beneficial in almost any amount.’ ” Reference:

        The second article you mention refers to ADDED sugar–not fruit sugar, and says, ” So high is its toxicity that it should now be considered a potentially toxic substance like alcohol and tobacco. Its link with the onset of diabetes is such that punitive regulations, such as a tax on all foods and drinks that contain ‘added’ sugar, are now warranted, the researchers concluded.” Here again, the discussion is about an extract–sugar–something which is again not WFPB.

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