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Cancer. Many kinds of cancer are associated with diets high in fats. When this information
is analyzed and compared to the increase in the incidence of deaths from cancer over
the last 80 years (from 1 in 30 in 1900 to 1 in 4 people in 1990), cancer increase
parallels the increase in our consumption of fats of vegetable origin. Even closer
correlation is found between cancer increase and increased consumption of hydrogenated,
trans-
Research evidence shows that EFAs (especially w3s) inhibit cancer. The fact that at least some cancers appear to involve a functional deficiency in EFAs (See Chapter 70, Degenerative Diseases) lends further support to this theory.
Confirmations
A Silver Spring, Maryland researcher (Mary Enig, 1993) has researched, followed,
and summarized others' research on the effects of trans-
Here are some of the book's reviews:
"I have never been so delightfully surprised by a book that should be boring and pedantic. Udo Erasmus had put together all the current information about fats and oils and laid it out for all the world to see."
Lendon Smith, MD, "The Children's Doctor", author of best-
"An excellent guide to a subject which is proving of the greatest importance for human health."
David Horrobin, MD, editor of Clinical Uses of Essential Fatty Acids.
"A most informative book on fats and oils. I am now much more careful about the oils I buy...."
L.M., Vancouver, BC
"It fills a tremendous gap in health literature."
J.K., New York, NY
".... contains many hints and tips that would be useful to people with allergic
and other health problems. It is highly recommended."
B.S., Wellington, New Zealand
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