According to a study of 5,000 Italian women, it is starch, not fat, that is linked to breast cancer. This study, published in "The Lancet," could find no correlation between breast cancer rates and fat. However, starch consumption was a significant factor. The study authors could not conclusively explain their findings, but suggest that a preponderance of any particular food in the diet (such as wheat) could be harmful; and that liberal amounts of olive oil accompanying meals high in animal fats have a protective effect.

"The Lancet" May 18, 1996; Dynamic Chiropractic, Vol.14, No.15, July 15, 1996

Comment: Emanuel Revici MD, 1897-1998, extensively researched and documented the role of lipids (fats) both in the cause and cure of cancer. Dr. Revici found abnormal or "pathogenic" lipids wherever cancer occurs in the body. Pathogenic lipids are pathogenic because they wreak havoc in cell and tissue function. This is how disease begins. In many individuals a diet that is high in carbohydrates (starches), and hence low in protein and fat, promotes pathogeic lipids in body tissues. This explains why starch is linked to breast cancer in this study. The Anabolic and Catabolic Indices on the Health Equations Blood Test Evaluation measure these pathogenic lipids in the body.

© Health Equations 2002

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