Curbing cancer from the nutrition angle.

Food is medicine is a popular saying and its holding true for prevention and treatment of certain conditions especially cancer. Cancer occurs as a result of previous mitochondrial damage, which then triggers a nuclear genetic mutations that may lead to cancer. Mitochondrial function can be significantly improved through diet especially eating higher amounts of healthy fats and lower amounts of net carbs, mixed with moderate amounts of high-quality protein. Several studies points too the fact that a diet high in healthy fats and low in net carbohydrates (total carbs minus fiber, i.e. non-fiber carbs) may significantly lower the risk of developing cancer by improving mitochondrial and metabolic function. Fermented foods are also being touted as an important anti-cancer therapy. The beneficial bacteria found in fermented foods have been shown particularly effective for suppressing colon cancer, but may also inhibit cancers of the breast, liver, small intestine and other organs.