Although the stunningly complex molecular puzzle that underlies carcinogenesis remains incomplete, parts that seemed unrelated a decade ago now seem to be fitting into place. Research has documented that carcinogenesis can be counteracted by the antioxidant power of whole foods and by immune modulation with select groups of herbs and natural medicines. (4-20)

The foods we consume are extremely complex mixtures of bioactive constituents that work together to nourish and fortify the human immune system. Our metabolism and immune systems function best with antioxidant (free-radical fighting) and enzyme-rich foods consumed in their natural, raw state. When our intake of fresh fruits and vegetables is too low, our body’s ability to counteract daily assaults from our toxic environment is weakened. The foods typically consumed by the general public every day are far from pure. They contain dozens, if not hundreds, of additives. Despite the fact that many of these food additives have been found to be carcinogenic or mutagenic in laboratory animals, they are continually used in a wide array of processed foods, because “experts” proclaim that they have never been tested and proven detrimental to human health! Faced with the vast number of additives now used in commercially manufactured foods, regulatory agencies must wait for established evidence of toxicity on humans before they can insist that these be removed from food products. For example, added colors or dyes are found in cereal products, baked goods, snack foods, meat, fish, poultry, cheese, butter, and other dairy products, and alcoholic and soft drinks with the average individual’s consumption estimated at 100 milligrams per day.

Mycotoxins (toxins found in molds and fungi) increase the risk of liver cancer, and because they stress the immune system, they can contribute to carcinogenesis; more than 300 different mycotoxins have been reported in foods and animal feeds. In fact, in 1985, the Food and Agriculture Association estimated that 25% of the world’s food crops are contaminated with mycotoxins. High levels of mycotoxins were reported in peanuts, tree nuts, cereals (grains), beans, and apples. More than a dozen studies citing the high carcinogenicity of mycotoxins in animals were reported by the Institute for Cancer Research. Supplements, especially fungal-derived digestive enzymes, also contain high levels of immunosuppressive mycotoxins that increase one’s risk of developing fungal infections. In fact, in our own clinical research on digestive enzyme products, we found only two out of 50 products that were pure and completely free of remnant fungal (aspergillus) residues.

Heterocyclic amines, or HCAs (ammonia derivatives containing more than one type of atom) found in grilled meats and fish are responsible for high mutagenic activity. If your diet is high in animal protein, you are undoubtedly exposed to excessive HCAs. Studies now show that short-term feeding (six to twelve weeks) of HCAs is enough to induce tumors in experimental animals. Accumulation of HCAs has also been linked in human studies to a higher occurrence of colorectal cancer than in control subjects. (16-20)

While numerous individual potential toxins have been studied, one major limitation of research on additives and human cancer risk is that there have been no studies to assess the effects of the combination of thousands of food additives consumed together in our food and drink. This effect may be even more toxic than the sum of individual additives that have so far been looked at in animal studies.

Is “Natural” Better?

Chemical additives are found in virtually all manufactured foods and drinks, even in so-called “natural” products. In the mass manufacture and distribution of processed foods at prices people can afford, the food industry frequently resorts to processing techniques that degrade the plants’ original health-promoting nutrients. Some who are aware of the deficiencies of processed foods may try to avoid these, but it’s far from simple. For instance, while organic food may be richer in minerals and antioxidants than commercially grown food, many organic farms are located in highly polluted areas and! or use contaminated water to irrigate their crops. Not surprisingly, these carcinogenic agents filter into the soil along with acid rain and alter the natural nutrient content of organic foods. (21)

As a result, significant levels of carcinogenic agents may be found even in these presumably healthier foods. So “natural foods” are better, but that depends to some degree on your difinition, of “natural.” Thus, in addition to identifying and eliminating specific carcinogens in the food and drink we consume and in the body-care products we use, daily supplementation with pure, raw, whole, unprocessed foods supplements is of critical importance in preventing carcinogenesis