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Most of us know that breast cancer is the most common cancer that affects Australian women. Today 40 Australian women will be diagnosed with the disease. And tomorrow another 40 will be added to the list. That’s half again more per day than in 1982. And it’s getting much worse very quickly. In just five short years that rate will be 50 a day.
In recent years many women have had their breasts and ovaries removed to reduce their chances of developing breast and ovarian cancer. The majority of these women carry a defective gene, the BRCA gene, that is responsible for producing proteins which defend our cells against the kind of damage that leads to cancer.
Women who carry this gene are five times more likely to suffer from breast cancer and have a much higher risk of ovarian cancer than those who don’t carry the gene. Their choice to undertake brutal preventative action is entirely understandable.
The good news is that less than one in 20 breast cancers are caused by having this mutation. The bad news is that we are all eating something which disables most women’s perfectly functional BRCA gene.
Breast cancer is the most common cancer in Australian women. Today 40 Australian women will be diagnosed with the disease. And tomorrow another 40 will be added to the list. That’s half again more per day than in 1982. And it’s getting much worse very quickly. In just five short years that rate will be 50 a day.
That food that is driving this acceleration is vegetable oil. It is disabling the anti-cancer defences of the 95 per cent of women who don’t have the BRCA mutation carried by Jolie. And worse it is making all of us much more susceptible to cancer anyway.
In the last two to three generations, the saturated fats that fed humans for 250,000 years has been slowly but surely swapped out for fats extracted from seeds.
These fats appear on food labels as ‘Vegetable Oil’, ‘Sunflower Oil’, ‘Canola Oil’, ‘Soybean Oil’, ‘Cottonseed Oil’ and ‘Ricebran Oil’.
Unlike the much more stable molecules in animal fat and fruit oils (like coconut, avocado and olive oil), ‘vegetable oils’ contain large amounts of very volatile fats.
These highly reactive fats become part of the membrane of every cell in our body. When they react with oxygen, the cell membrane can collapse and damage the cell’s DNA.
But the BRCA gene produces proteins which help repair that damage. Unfortunately the fats contained in vegetable oils also disable the BRCA gene.
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So not only do they cause the damage, these oils disable the system which would normally repair that damage.