The deadly dietary advice mainstream docs are giving cancer patients

If you want to beat cancer before it starts, or if you’ve received a cancer diagnosis and you’re committed to beating it, there’s no better place to begin than at your dinner table.

But many anti-cancer dietary strategies are loaded with misinformation that can easily lead you down a deadly path. This is especially true when it comes to the question of protein from animal sources.

So, can animal proteins help or hurt in your fight against cancer?

The verdict on that question is clear: They help enormously. And the evidence is overwhelming.

Cancer cells crave sugar

In order to stay physically and mentally strong, cancer patients require a steady intake of high-quality nutrients.

Unfortunately, many doctors recommend an inadequate and unbalanced diet primarily made up of vegetables and grains, because the medical mainstream still believes the myth that a “low-fat” diet is healthier than one that includes meat.

This belief that animal protein is bad for cancer patients goes back to a 1990 Chinese study that found an association between consumption of meat and higher cancer mortality. And even though this wasn’t a clinical trial (it relied on answers to a dietary questionnaire), and lacked study results confirming this supposed link, conventional doctors still cling to this obsolete “evidence.”

But anyone who advises cancer patients life-saving dietary recommendations should only do so with real, spot-on evidence.

That’s because most cancer deaths aren’t caused by the disease, but rather by a “wasting” condition called cachexia, in which the body grows weaker due to malnutrition.

To prevent or reverse cachexia, some doctors encourage patients to eat rich desserts like cake and ice cream to help them keep their weight up. But as Dr. Fred Pescatore points out in his Essential Protocol to a Cancer-Free Future: “This is absolutely deadly advice.”

The reason, he says, is simple: “Unlike healthy cells, malignant cells rely on a steady stream of sugar to thrive and grow quickly.”

And “by default,” he says, low-fat diets are high in carbs, which turn into sugar after you eat them. And he adds, “Eating this way increases your body’s levels of insulin and insulin-like growth factors. And both of those compounds can promote the growth and spread of cancer cells.”

The only effective way to starve cancer cells

Dr. Pescatore stresses that he’s not trying to convert vegetarians or a vegans based on ethical standards. He says, “That’s a personal decision that I support fully.”

But he adds, “The claims that giving up meat is good for you? They’ve got to stop.”

He explains that cancer cells can’t metabolize fatty acids or ketones — two compounds your body generates when blood sugar and your body’s emergency “stowaway sugar” stores are depleted.

That’s when your body starts burning fat for energy.

“And this,” Dr. Pescatore says, “is exactly what happens when you’re on a low-carb, fat-rich ketogenic diet. These are the facts, plain and simple. If you want to prevent or beat cancer, your body must start using fat — not sugar and carbohydrates — as its primary fuel.

“When this happens, you effectively starve cancer cells while still allowing your healthy cells to thrive.”

Two cancer-fighting essentials

In addition to protein and calories, Dr. Pescatore emphasizes that high-quality beef also delivers two nutrients that are essential for cancer patients: Conjugated linoleic acid (CLA) and vitamin B12.

Not only does CLA have antioxidant properties, but Dr. Pescatore calls it an “anti-inflammatory powerhouse” that’s proven to stop the conversion of normal cells to cancer. And recent research shows that CLA also blocks the spread of cancer.

In one study, researchers tested the effects of healthy different fat intake in animals exposed to carcinogens. Compared to olive oil and linoleic acid, CLA significantly reduced cancer occurrence.

You’ll get generous levels of CLA in beef, as well as poultry, eggs, fish, clams, and liver.

As for vitamin B12, Dr. Pescatore notes that the risk of B12 deficiency is one of the primary drawbacks of a vegan diet. He says, “This vitamin is essential for healthy nerve function, as well as DNA and RNA production. It also boosts immune function and mood, and contributes to red blood cell production.

“B12 is not a nutrient you want to be lacking at any point — whether you’re currently healthy, or after a cancer diagnosis. And animal products are the only natural dietary sources of vitamin B12.”

When you go shopping, Dr. Pescatore recommends choosing organic, free-range, grass-fed meat. And ideally it should also be grass-finished, which means the animals haven’t been fattened up with corn just before going to market.

Dr. Pescatore offers further advice about supplementing with 2,000 micrograms of B12 and how to easily test your B12 level — in addition to a wealth of diet and nutrition recommendations —his Essential Protocol to a Cancer-Free Future. Click here to learn more about this indispensable cancer-fighting plan, or to enroll today.