“Fermented Foods May Be a Key Component
of an Anti-Cancer Diet”
by Dr. Mercola
Slowly but surely, scientists are increasingly starting to focus on the influence of nutrition on cancer. Mounting evidence supports the notion that a diet high in healthy fats and low in net carbohydrates (total cards minus fiber, i.e. non-fiber carbs) may significantly lower your risk by improving mitochondrial and metabolic function.
Fermented foods are also gaining recognition as an important anti-cancer adjunct. The beneficial bacteria found in fermented foods have been shown particularly effective for suppressing colon cancer, but may also inhibit cancer of the breast, liver, small intestine and other organs.
For example, butyrate, a short-chain fatty acid created when microbes ferment dietary fiber in your gut, have been shown to induce programmed cell death of colon cancer cells, and cultured milk products may reduce your risk of bladder cancer about 29 percent.
Cultured Raw Milk Does Your Body Good. In the case of cultured dairy, lactobcillus and bifidobacterium are primary sources of probiotics in cultured milk products, and these beneficial bacteria have been shown to induce changes reflecting an increase in carbohydrate metabolism.