MSI Press Blog

  Cancer nutrition advice is a minefield. People want certainty, but the science rarely gives us clean lines. Still, some patterns are strong enough—and consistent enough—to take seriously. This post is about the foods that raise cancer risk, what kinds of cancer they’re linked to, and why the “dose” matters more than the headline. 1. Processed Meats: The Most Consistent Culprit Examples: bacon, sausage, hot dogs, deli meats, ham, pepperoni Linked cancers: colorectal, stomach The World Health Organization classifies processed meats as Group 1 carcinogens —the same category as tobacco, not because they’re equally dangerous, but because the evidence is equally strong. Why: Nitrites, nitrates, and high‑heat processing create carcinogenic compounds (nitrosamines, HCAs, PAHs). Moderation looks like: Occasional use, not daily or weekly Think “special brunch,” not “everyday breakfast” If you eat it, pair with fiber (vegetables, whole grains) to reduce nitrosamine formation 2. Red Meat...

  If the first post was about risk, this one is about resilience. Food can’t guarantee cancer prevention, but certain dietary patterns consistently lower risk across populations. Think of these foods as your body’s “anti‑inflammatory, antioxidant, DNA‑repair‑supporting” toolkit. 1. Cruciferous Vegetables Examples: broccoli, cauliflower, cabbage, kale, Brussels sprouts Protective against: breast, colorectal, lung, prostate Why: Sulforaphane boosts detoxification enzymes Indoles help regulate estrogen metabolism How often: 3–5 servings per week Lightly cooked or raw for maximum benefit 2. High‑Fiber Foods Examples: whole grains, beans, lentils, fruits, vegetables Protective against: colorectal cancer (strongest evidence), breast cancer (moderate evidence) Why: Fiber feeds gut bacteria that produce butyrate, a cancer‑protective compound Speeds transit time, reducing exposure to carcinogens How often: Aim for 25–35 grams per day One high‑fiber food per meal 3. Berries Protective ag...

  March is National Colorectal Cancer Awareness Month. Being aware of the dangers of colon cancer, how widespread it is, and how fairly easily it can be identified and treated at early states is important to everyone's long-term health because colorectal cancer can attack anyone. Here is a guide that can help: Guide to Colorectal Cancer Carl Leaver for whom the CCC is named and maintained died of cancer of unknown primary. How oncologist believed (no evidence when it comes to CUP) that the cancer started in the colon.  I, his wife and MSI Press LLC managing editor, was found cancerous polyps through a home colon cancer test, ordered because of an observed change in bowel behavior, that led to a much-earlier-than-planned follow-up colonoscopy (5 years instead of 7-10 years after the first colonoscopy that had yielded no concerns). That led to several siblings revealing the same state and that they were on short-term follow-up colonoscopy schedules. Carl blew off his scheduled c...

  Aging brings many questions about medical care, and colonoscopies are no exception. When should you start them? When should you stop? The answers aren’t as straightforward as you might think, especially when family history, anesthesia risks, and individual health concerns come into play. When to Start and Why? For most people, the recommended age to begin screening for colorectal cancer is 45 (lowered from 50 in recent years due to increasing cases in younger adults). However, if you have a strong family history—like my siblings and I, who all have had pre-cancerous polyps found at each colonoscopy—you may need to start even earlier. Doctors recommend earlier and more frequent screenings if you have: A family history of colorectal cancer or pre-cancerous polyps Certain genetic conditions like Lynch Syndrome A history of inflammatory bowel disease (Crohn’s or ulcerative colitis) When to Stop and Why? Many doctors advise stopping colonoscopies at 75 —but is that t...