Posted on 09/01/2024 1:11:57 PM PDT by george76
A doctor is speaking up about the surge in cancer cases among young people - revealing 'every new patient' that comes to his clinic is under 45 years old.
North Carolina's Duke University oncologist Dr Nicholas DeVito says he and his colleagues have experienced a complete demographic switch in recent years.
Based on what he's seeing everyday, talking to patients on the ground and analyzing the data, he blames the rise of junk food diets.
Nearly 75 percent of food consumed in the US is considered ultra-processed and it is teeming with additives and potentially harmful ingredients.
Numerous studies have found an association between a high ultra-processed foods (UPFs) diet and more than 30 conditions, including multiple cancers, and an early grave.
...
The physician wrote for STAT News: 'The desire to protect Americans from substances that cause cancer and other diseases should transcend party affiliation and political motivation to overcome industrial lobbying efforts.
...
Between 1990 and 2019, cases of cancer in young people across the globe increased by 79 percent and deaths rose 28 percent.
The US has the sixth highest rate of early-onset cancers - disease in people under 50 - with 87 cases per 100,000 people younger than 50 years old.
And studies project diagnoses of early-onset cancers will rise by 31 percent and deaths will rise by 21 percent by 2030.
Cancers increasing the fastest include throat and prostate cancers. Early-onset cancers with the highest mortality include breast, tracheal (windpipe), lung, stomach and colon.
...
Dr DeVito wrote: 'I hope to have a long career in oncology and eventually practice in an era where the US has turned the tide against early-onset gastrointestinal cancers and few, if any, of my patients are under age 50.'
(Excerpt) Read more at dailymail.co.uk ...
In this genius doctor’s list of questions for new cancer patients, does this show up? “Did you receive any of the Covid-19 vaccines?”
Unless that question is there, this is bogus junk science.
I'm not disagreeing with him, but this is a very poor definition.
Unless you live on a farm and eat only what is produced there - you will encounter food that has "several rounds of processing." Its the nature of living in a highly urbanized, tech-centric, top-down government-controlled society
Leave your stash behind? Not sure I understand.
lol — yeah junk food is bad. Must have been those sugar jabs.
Guns.
Heated smoke will also destroy nearby airborne viruses and those already in the airways…
Research “natural flavors”, beware, just like everything else by our government, we are being lied to. Especially watch out for “bioengineered”, that replaced the GMO label. All the ingredients do not have to be listed on the label, most chemicals are not listed.
https://responsibletechnology.org/shop-healthy/secret-ingredients/
https://www.healthline.com/nutrition/natural-flavors#TOC_TITLE_HDR_3
Natural flavor mixtures can contain more than 100 chemicals, including solvents, emulsifiers, flavor enhancers, and preservatives. In fact, some natural flavors, classified as safe (by the FDA), are made of more than 90% other substances used to enhance the flavor being created.
Tucker Carlson had an interview recently that dealt with this issue. It was long but fascinating on how our diets are destroying our health and the health of our children.
I’m sure there are other *factors* involved as well.
COUGH ***clot shots*** COUGH
I know someone who gets flour from Italy, expensive. Even the bees are poisoned from neighboring crops (Monsanto for example), so it’s really hard in the US to get completely free from all chemicals.
Additives do participate, but so do cvd sh*tz, p*sticides, incomplete fertilization, and excessive carb feed by both us and livestock.
Ya think?🤬🤬🤬
Do you have a link for that interview handy?
Better quality meats, dairy, and vegetables cost more money than the cheap stuff at Walmart, but they can be found. The thing to do is buy better quality food, and eat less.
A *natural* red food color is carmine.
It’s made from insect shells.
I had a daughter who was allergic to it and would break out in hives at random, so it seemed.
I finally wrote down everything she ate when she’s get the hives and was able to pinpoint it to red food color that was not Red 40. It was when the listed ingredients said *natural color* and I was able to go down that path and figure it out. We avoided *natural* reds and she never had another problem.
Twice I have heard people from two different countries, Japan and Romania, asking what’s in the food here. They were slim before moving here and now they’re getting fat.
Horrific.
Our grains are so altered ... not even funny. NOTHING like what our great-grandparents/ancestors baked with.
One of the reasons hubby and I have cut out grains, for over a year, now.
I’m guessing there’s a synergistic effect with food additives and mRNA vaccines.
1+1=5
Wow. Can you please give an example of such food items?
Sounds like the Italian 00 flour.
Einkorn (ancient) flour is also supposed to be good/much better for you.
We don’t eat grains, but, if we did these two would be the ones I’d use, for cooking/baking.
Cough, cough, indeed.
Gee, we never ate junk food in the ‘60’s…
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