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MIKKEL HINDHEDE, M.D., 1920
The data already available on this subject is truly vast. How much more research will be required before the public will be told about one of the primary causes of cancer?
Working Summary: According to a deluge of research findings,a consistent vegetarian—non-meat—diet is one of the best ways to avoid cancer.
World War I was extremely hard on the people of Europe. Food shortages were widespread, and many had extremely little to eat. During the years 1917-1918, the food restrictions were the most severe. Following the war, Dr. Hindhede studied the effects of the restricted diet on the inhabitants of one city: Copenhagen, Denmark.
During those two years, the entire population of that large city was forced to live on a diet consisting primarily of milk, vegetables, and grain. But, in studying what had happened,Hindhede was astounded to discover that there was an amazing 34 percent drop in Copenhagen’s death rate. The cancer rate dropped also(M. Hindhede, “The Effect of Food Restrictions During War on Mortality in Copenhagen,” Journal of the American Medical Association, 74(6):381,1920).
Other studies in Britain, Switzerland, and elsewhere showed similar results. For example, Strom and Jensen’s analysis of the Norwegian people during World War II revealed remarkably lowered death rates (A. Strom and R.A. Jensen, Lancet 260:126-29, 1951).
It is well-known, among serious nutritionists,that artificial additives such as artificial colors and flavors, preservatives, hormones, and pesticides in food are cancer-causing. But, with over 1,400 Americans dying of cancer everyday, there is another important food factor which is producing a significant portion of those tumors:
“Until recently, many eyebrows would have been raised by suggesting that an imbalance of normal dietary components could lead to cancer and cardiovascular disease . . Today, the accumulation of evidence makes this notion not only possible,but certain . . The dietary factors are principally meat and fat intake.”—Dr. Gio B. Gori, speaking before Senator McGovern’s Select Committee on Nutrition and Human Needs, 1972.
Testifying before that same committee, Dr. Arthur Upton declared that up to 50 percent of all cases of cancer are caused by diet. Add to that those caused by smoking and exposure to carcinogens, and we have nearly 80 percent.
This means that most cancer cases could be prevented.
From 1970 onward, there has been an increasing number of research studies which have concluded that a meat diet is a primary cause of cancer. For example, in a study of Seventh-day Adventists, a group that is traditionally vegetarian,death rates were about one half of those seen in the general population (R.L. Phillips,“Role of Lifestyle and Dietary Habits in Risk of Cancer Among Seventh-day Adventists,” Cancer Research, 35(supp.):3513-22, 1975).
When Chinese women moved to America,their rate of breast cancers greatly increased.Men who eat milk, eggs, or dairy products daily,have a 3.6-times higher risk of fatal prostrate cancer. Populations around the world with the lowest meat consumption have low rates of colon cancer.
One study found that vegetarians obtain more essential nutrients from their diets and absorb those nutrients more efficiently than do non-vegetarians (P. Millet, American Journal of Clinical Nutrition, 50:718-27, 1989).
This may partly explain why vegetarian diets help slow or stop the growth of established cancers (Eduardo Siguel, Nutrition and Cancer 4(4):285-91, 1983).
Medical doctors advise their heart patients to change their diets; they need to tell their cancer patients to do it also.
Dr. Mikkel Hindhede