Re: lectins and cancer

Nature has given us stressor substances (such as fish oil) and
anti-stressor substances (for example, antioxidants). Our powers of
reason should allow us to determine which should be used under specific
conditions, but that does not always happen, for example, because there
is money to be made in selling "supplements." I recently posted a
paper about the atherogenic qualities of peanut lectins. Generally,
lectins have stressor qualities, so I avoid them, especially in
legumes. I do eat a bit of soy tempeh, because it is fermented and the
lectins are no longer a major problem.

With regard to the OP:

When it is said that something is "anti-cancer," that is not saying
much. Killing cancer cells sounds good, but if the healthy cells die
too, what have you accomplished? What you want to do is to enhance
your body's natural defences against cancer, but this has been
obliterated in Western societies because high omega 6 polyunsaturate
consumption leads to excess PGE2 and LOX5 metabolization from AA, and
this sets up a perfect situation for cancer. You need to get the AA
out of your body first and foremost, and while doing that, you should
eat antioxidant rich foods and avoid polyunsaturates and oxidized
cholesterol, and make sure you aren't getting too much iron, even from
your cookware.

.

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