I had the pleasure of joining the TV show, Portland Today, last week to share my new book Surviving Cancer. I invite you to view the replay of my segment here. During the discussion, I am asked many questions about why I suggest people avoid grains if they want to prevent cancer or keep a cancer from growing. Watch the segment and learn these important insights about cancer. In this blog, I am also including an excerpt from my book below that goes into more detail.
Click in the image below to watch the show. Thank you for your support!
Does eating whole grains or gluten-free grains avoid glucose?
All carbohydrates break down into glucose that feeds your cancer cells. It doesn’t matter whether the item is whole grain, multi-grain, gluten-free, or refined in any way. Be aware that products made from whole grains contain the same glucose molecules as those made from any other grain. Don’t be persuaded by secondary advertising claims such as “no cholesterol,” “gluten free,” “fortified with vitamins and minerals,” and “no high-fructose corn syrup” because such claims do not change the basic composition of these products; they are still foods that will elevate your blood sugar and feed your cancer cells.
When you pick up two pieces of bread, a bun, or a roll to make a sandwich, you are holding long chains of glucose molecules baked to stay firm so you can grasp them. When you flatten dough to make pizza or flat bread, you are shaping glucose molecules into sheets. When you cook noodles and pasta, you are cooking glucose molecules shaped into strings, strips, tubes, shells, or wings. When you make a waffle on a waffle iron or a pancake on a griddle, you are pouring glucose molecules in a batter to make specific formations. Th e cookie you hold is a piece of glucose sculpture. Th e mound of rice on your bowl or plate is a heap of glucose.You would probably never consume an entire bowl of plain sucrose (sugar). Yet this is what you are basically eating when the bowl contains breakfast cereal made from whole grains: essentially, camouflaged glucose molecules. When you eat complex carbohydrate products like a sandwich or pasta, you seldom think that you are eating glucose. When you dip vegetables, fish, shrimp, or meat in a batter of grain fl our you do not realize you are coating them with glucose. But this is effectively what you are doing—preparing and eating food that becomes glucose in your blood.
A New Perspective on Why Cancer Happens & Your Key Strategies for a Healthy Life
This book will be an invaluable resource for anyone who has already been diagnosed with cancer localized to a single site of origin and not yet colonized in another part of the body. It is also for anyone who believes they are at risk of cancer due to heredity, lifestyle, working conditions, stress levels, or for any other reason. And finally, this book is especially important for anyone with Type 2 diabetes, a population that is twice as likely to develop certain types of cancer compared to individuals who do not have diabetes.