April 2014

In this month’s edition of Healthy Times” newsletter, I would like to share with you some extremely important facts concerning very real causes of Cancer.  Most of this information is from Dr. Russell L. Blaylock, M.D. one of my mentors in the field of clinical nutrition and nutritional research Dr. Blaylock is a nationally recognized, board-certified neurosurgeon, and health practitioner.   

According to Dr. Blaylock, and I whole-heartedly agree, there are three factors that impact your chances of getting cancer:

  1. A dramatic increase in sugar and high-glycemic food intake.
  2. Increasing consumption of pro-inflammatory omega-6 oils, and a simultaneous decrease in omega-3 intake.
  3. An incredible increase in exposure to environmental industrial chemicals, especially pesticides, herbicides, and fungicides.

A great deal of the new research has discovered that much of what we thought we knew about cancer was wrong.  There is no doubt that there is a common link between all types of cancer: and this link is INFLAMMATION.  Inflammation plays a major role in virtually all types of cancer and makes the cancer much more aggressive and invasive, and more likely to metastasize. 

Although most people would like to think we are making great strides in the “War on Cancer” it is just not so.  What is a sad fact is that the incidence of most cancers is actually increasing dramatically. 

Cancer types such as lung, melanoma, lymph, brain, breast, and prostate are showing epidemic rise over the last few decades.  On the brighter side stomach, ears, nose, and throat malignancies are on the decline. 

At the turn of the 20th century the average American consumed approximately 10 pounds of sugar each year.  Today we consume upwards of 150 to 170 pounds for every man, woman, and child.  Along with the dangers of white refined sugar we now are dealing with a whole new enemy known as High Fructose Corn Syrup which can cause, along with many other disorders, liver damage. Physicians are seeing children as young as 12 years old with a condition known as non-alcoholic fatty liver disease because of the high levels of HFCS present in their diets.  Please read labels as HFCS is present in most processed foods and drinks.  

Healthy cells of the body can consume fats, carbohydrates, and protein for energy.  Cancer cells on the other hand can only use sugar for energy.  You might think of sugar as “cancer fertilizer”.  

Consuming sugar, especially as a liquid, triggers a massive release of insulin and a compound known as insulin-like growth factor (IGF-1), which stimulates inflammation and directly promotes cell reproduction. 

Most cancer patients are never told these vital facts. Many are told to eat whatever they wish, and that the nutritional goal during their cancer therapy is to just make sure they don’t lose weight.  When you understand that cancer thrives on sugar it is obvious that this kind of attitude toward diet for a cancer patient is “Just Plain Dangerous”.

Before 1930 Americans did not use commercially produced omega-6 oils for cooking.  Most used lard and beef tallow.  By the way our cancer rates were far lower then.  After WWII manufacturers began producing vegetable oils, mostly corn oil, on a very large scale.  To make these oils stable and have a longer shelf-life they learned to hydrogenate them and turn the liquids into solids.  This new product was called “partially hydrogenated vegetable oil.”  As a side; the food industry learned this trick from the petroleum industry as they learned to make plastic out of crude oil using the same basic process.  

This omega-6 vegetable oil was mistakenly thought to be heart healthy and would be helpful in preventing cardiovascular disease.  Although this fact has been proven wrong repeatedly the myth lives on due to continued dishonest marketing by the food industry.  

Today most consumers are eating more and more unhealthy omega-6 oils in processed foods and less and less healthy omega-3 oils (fish---especially salmon and sardines, flax seed, walnuts, and shrimp) and so the ratio of omega-6 to omega-3 is far out of balance.  The reason this becomes important to our health is the fact that omega-6 in larger amounts, such as what the American population consumes, is PRO-INFLAMMATORY where as a rule omega-3 oils are ANTI-INFLAMMATORY.  If you will take a minute and look back at the start of this newsletter you will recall that inflammation is a common link to all types of cancer.  It plays a major role in virtually all types of cancer and makes the cancer much more aggressive and invasive, and more likely to metastasize.       

It is now accepted that a diet high in polyunsaturated vegetable oils and margarine, that is, omega-6 oils powerfully promotes the growth, invasion, and spread of all cancers.  One researcher remarked that if he designed the perfect diet to cause cancer, it would look exactly like the typical American diet. 

In the United States, more than 1.1 billion pounds of pesticides and herbicides are used every year, and more than 4 billion pounds are used worldwide.  Lymphoma is the number one cancer among people under the age of 30 and the highest incidence of lymphoma and leukemia is among farm workers and their families.

Chemicals we are exposed to in our everyday lives, especially those we consume by mouth, eventually end up in our fat tissues, including our brain.  Several studies have shown that fat taken from ordinary people contains anywhere from 50 to more than 100 industrial chemicals.  These chemicals all have the effect of creating inflammation in the body. 

One thing that can be of tremendous help in reducing the toxic load on our body, and reducing our risk of developing cancer, is to avoid the dirty dozen.  What is the dirty dozen you say?  For those who are not familiar with the dirty dozen I will list them below. 

Farming practices for the dirty dozen use a great deal of pesticides, herbicides, and fungicides.  If you buy these 12 items as organically grown produce you may be able to reduce your exposure by as much as 70%.  The clean fifteen listed above are relatively safe to buy and consume as conventional produce.

I think you will agree the three steps I have laid out for you here in this newsletter are action steps that anyone can take if they are truly interested in reducing their risk of cancer.   


  • Dramatically reduce your sugar and high-glycemic food intake.
  • Decrease your consumption of pro-inflammatory omega-6 oils, and increase your omega-3 intake.
  • Reduce your exposure to environmental industrial chemicals, especially pesticides, herbicides, and fungicides by eating organic.

If you have found this Newsletter helpful in your quest for good health please visit my website at www.drstephenhayman.com where I have all of my previous Newsletters archived.  You may find a topic there that may be of help to you, a family member, or a friend.

You may have received this newsletter from a friend.  If you are not currently receiving my monthly health newsletter and you would like to receive it the first of each month just e-mail me your address (This email address is being protected from spambots. You need JavaScript enabled to view it.) and request to be added to the list of recipients.

Healthy Transformations                                 
820 W. New York Ave.
DeLand, FL. 32720

I am currently accepting new patients for nutritional assessment and dietary coaching. 
Have a Healthy Day!

Dr. Stephen W. Hayman