Remember to get screened next time you’re at the doctor 🙃
The highest-burden regions and cancer types were high-middle and middle SDI regions and early-onset breast cancer, TBL cancer, CRC and stomach cancer, respectively. Dietary risk factors, alcohol use and tobacco consumption were the main risk factors for top early-onset cancers in 2019.
So breast cancer because of obesity (not in this paper, see my link below), tracheal, bronchus, lung cancer because of smoking (which they mention is declining due to tobacco control measures), and stomach cancer because of high salt diets?
They also mentioned colorectal cancer being a high risk due to obesity.
The increasing prevalence of obesity in younger generations has led to a substantial increase in early-onset CRC cases.
There’s also the known link between obesity and breast cancer.
So all in all, your weight and your diet are the big risk factors.
This increase probably isn’t surprising at all!
What I’d like is a menu of delicious recipes that are also low in all the delicious things that are killing us. I know I shouldn’t eat bacon or red meat or animal fats or processed foods or foods high in salt or too many carbs or foods high in saturated fat, but what am I supposed to eat! I want to eat yummy food! Doing that without fat, salt, crispy bits, or acidic foods giving me syomach ulcers leaves me with nothing from Salt Fat Acid Heat!
Fermented foods are a great way to get a lot of flavor. There’s a whole “blue zone diet” fad that claims to be based on the populations that live the longest, but generally speaking the idea is to eat mostly plant based, plenty of fiber (nuts/beans), some fish (debatable with the state of our oceans contaminating the food supply). I don’t think spicy needs to be avoided, there are plenty of health benefits to capsaicin.
I personally don’t believe there’s much avoiding this trend given the ubiquity of microplastics, but quality of life improves either way from eating natural foods. Veges really aren’t boring once you take the time to unfuck your palette from western diet overstimulation; mustard greens, arugula, bok choy, are all very flavorful, especially with some garlic, some hot sauce, and something fermented like kim chi or (real) pickles. Meat doesn’t have to be avoided entirely, it makes a big difference to put some attention on where it’s sourced from, grass fed or free ranged changes the lipid profile drastically compared to grain fed factory farmed bullshit.
The whole paleo diet thing turned into a lot of atkins-esque weight loss scamming, but there are some kernels of truth in there, and the core idea was supposed to be mostly plant based, completely avoiding processed foods, I find some good recipes in that world as well, ignoring the stuff that claims bacon on every meal is ok.
Subscribing to a local organic farm CSA box is a great way to start eating a ton of veges and making yourself find a way to cook stuff you may have never seen before. Start lacto fermenting some stuff at home, pickles are an easy starting point. Start seasoning with herbs, garlic and chilis, more than salt and processed fats. Cut out seed oils entirely, start cooking your veges in coconut oil, good olive oil, or avocado oil.
I’ve heard a lot of this before, but whenever I search up recipes, I just don’t like them.
In the past we’ve used meal kit subscriptions to get new recipes on our list, but the last time we tried one for a few weeks all the recipes are made with a premade spice mix and premade special sauces etc so that you can’t just go and buy the stuff yourself.
Start seasoning with herbs, garlic and chilis, more than salt and processed fats.
I already use so many of these, except chilis as my kids aren’t too keen (though I try to sneak small amounts into their favourite foods to build a bit of tolerance).
Cut out seed oils entirely, start cooking your veges in coconut oil, good olive oil, or avocado oil.
Coconut oil is 90%+ saturated fat? The Harvard nutrition department recommends olive, canola, sunflower, soy, and corn oils. Personally I use a lot of olive and canola, but I can’t help adding butter to many things for the flavour.
