Cancer may use a molecule found in animal products to trick our immune system into feeding it with inflammation.
Make sure you see the “prequels” to this video: Cancer as an Autoimmune Disease and The Inflammatory Meat Molecule Neu5Gc. Why else might those eating plant-based diets have lower risk of all cancers combined (see EPIC Findings on Lymphoma)? It could be the lack of IGF-1 (see The Answer to the Pritikin Puzzle); heme iron (see Risk Associated With Iron Supplements); inflammation (see The Leaky Gut Theory of Why Animal Products Cause Inflammation); viruses (see Carcinogenic Retrovirus Found in Eggs); antibiotics (see Chicken Dioxins, Viruses, or Antibiotics?); saturated fat (see Breast Cancer Survival, Butterfat, and Chicken); nitrosamines (see When Nitrites Go Bad); and arachidonic acid (see Inflammatory Remarks About Arachidonic Acid)—all of which are associated with animal product consumption. Or, it could be the DNA repair (see Kiwifruit and DNA Repair); cellular stress defenses (see Plant-Based Diets and Cellular Stress Defenses); anti-inflammatory properties (see Anti-Inflammatory Antioxidants); soy (see Breast Cancer Survival and Soy); lignans (see Breast Cancer Survival and Lignan Intake); phytonutrients (see Broccoli Versus Breast Cancer Stem Cells); and fiber (see Relieving Yourself of Excess Estrogen)—all of which are associated with healthy plant food consumption.