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Eating Selenium-Rich Foods Including Shellfish, Nuts and Onions Decreases the Risk of Liver Cancer, Say Scientists

by Amy Goodrich, Natural News:

Liver cancers are on the rise in developing countries. Now, more than ever, prevention measures are becoming crucial in the battle against liver cancer.

Due to late-stage diagnoses and limited treatment options, mortality numbers are very high, and liver cancer is the second most common cause of cancer deaths worldwide. In 2012, the disease claimed the lives of nearly 746,000 people globally. This is just over 9 percent of all cancer-related deaths that year.

However, there is hope, and it is not coming from the pharmaceutical industry. A new study, published in The American Journal of Clinical Nutrition, found that increased blood selenium levels and selenoprotein P, the protein that transports selenium from the liver to other parts of the body, were associated with a lower risk of liver cancer incidence. The protective effect of selenium on the liver was even seen when all other liver cancer risks were taken into account.

Selenium-rich foods slash liver cancer risk

The study is a collaboration between researchers from the International Agency for Research on Cancer (IARC), the Royal College of Surgeons in Ireland (RCSI), Charite Medical School Berlin, and collaborators in the European Prospective Investigation into Cancer and Nutrition (EPIC).

As reported by the IARC, selenium is an essential trace mineral that plays a crucial role in the functioning of the immune system, and in controlling oxidative processes associated with cancer development.

According to lead researcher, Dr. David Hughes, of the Department of Physiology and Centre for Systems Medicine of the RCSI in Dublin, Ireland, in addition to eliminating alcohol, maintaining a healthy body weight and stopping smoking, increasing intake of selenium-rich foods may also play a significant role in the prevention of liver cancer.

Previous research from the University of Copenhagen, Denmark, already made the link between selenium levels, the immune system and the development of cancer. They found that selenium inhibits the over-stimulation of the immune system. Such over-stimulation may cause the immune system to collapse, clearing the path for cancer to proliferate and spread throughout the body.

Dr. Hughes notes that their findings, although very promising, are based on one single study, with a modest number of liver cancer patients. Thus, before making any health claims, further studies are required to confirm the results.

Are you getting enough selenium?

Selenium can be found in shellfish, salmon, Brazil nuts, meat, eggs, grains, broccoli and onions, among many other natural whole foods.

Read More @ NaturalNews.com

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6 comments to Eating Selenium-Rich Foods Including Shellfish, Nuts and Onions Decreases the Risk of Liver Cancer, Say Scientists

  • Craig Escaped Detroit

    And if those shellfish, fruits, nuts & veggies come from the Pacific ocean or even the west coast USA, it may also be high in Cesium 137, iodine 131, Strontium 90, Plutonium, uranium, tritium, radioactive lead, carbon, etc etc.

    sea salt (Pacific) is to ne avoided, Kelp & pretty much everything form PacificShima waters, and yes, that also includes Alaska, Canada, Hawaii, Baja, etc.

    • AgShaman

      Spices are a good way to promote health with your food intake….considering alot of food is not clean.

      I’ve found Bharat Aggarwal’s book “Healing Spices” to be very informative.

      A nascent iodine is probably a good idea as well….since they are raising the “acceptable” levels of radiation to hide the fact that we are being “dosed”, and probably not just from Fuku and the pacific ocean.

      Next on my prep list is a water distiller, which is key to pulling heavy metals from the body as well as having a liquid with negative charge that combines with liquid supplements

      • AgShaman

        Also forgot to mention…Organic coconut oil for cooking is a huge must IMO, especially if you are planning on using spices with higher heat index’s like cayenne pepper and the turmeric/curry powders etc. The coconut oil has a cancellation effect making food much more palatable and notso overthetop spicy. A good cast iron skillet with a lower setting is a great way to bring your ingredients into the fold one by one. Yes, it increases the time in the kitchen a bit, but with a glass of wine or other adult beverage, or perhaps multi-tasking with the book you are reading or luvin’ up yer significant other…you will not be bothered by the outcome of slow cooked food infusing the spices into the dish you are creating. I like the fresh ginger added at the right time as well and feel that cooking this way is a wonder between raw food and over cooked. The spices will put the giddy up back in yer step

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