Eggs, cancer and mortality
http://www.thehaymeadow.com/artman/p...ticle_58.shtml
Two excerpts:
(This is a little confusing, because while eggs contain animal proteins, they don't contain casein.)CHICKEN EGGS AND CANCER
It is interesting that in the early days at Bristol Dr Forbes used to provide a protein powder but discontinued this as he found - as did others - that the cancer does in fact FEED from the protein before it gets metabolised into healthy tissue. Now there is a case for protein powder when the individual is weak, the source and type of protein is very definitely a key factor. While the observation is correct that egg protein has a biological value of 100, caution would be needed, as the downside of commercial eggs (and most free range eggs) is that this protein source is known to contain added carcinogen components.
The researcher Campbell did many studies with eggs and milk proteins that have been replicated by many other researchers. Essentially, he found that these animal proteins are not desirable to a compromised immune system. To quote:
“What he discovered was that protein did indeed promote cancer development. However it was not all types of protein. What Campbell discovered was that casein, which comprises 85% of the protein in cow’s milk, promoted cancer in all stages of its development. The safe protein, that which did not promote cancer, was plant based.”
There are some links/discussion related to eggs and cancer here.The carcinogens in eggs are not just the dyes. Of equal concern is that it is not the egg but what is in it that may very well be unhelpful for sensitivity to cancer management. My main concern is the carcinogen dioxin. This foul material (no pun intended) is to be found at alarming levels in commercial and free range eggs in 17 countries in the EU tested so far. The concern is that dioxin, as we know, competes with Estrogens for attachment to the aryl hydrocarbon receptor located on certain cells. After dioxin has attached to the aryl hydrocarbon receptor it is transported to the deoxyribonucleic acid (DNA) of cells where it binds to cellular proteins and causes the activation of genes. There is informed debate that this DNA restructuring produces a “Cancer Protein” and much has been written and researched on this topic.
It is additionally known that the Polyphenol Curcumin partially blocks the toxicity of dioxin (curcumin competes with dioxin for binding to the aryl hydrocarbon receptor - however dioxin is a more potent aryl hydrocarbon receptor agonist compared to curcumin, and therefore curcumin can only partially block the effects of dioxin).
A recent report is quoted below, but there should be concern about the kidneys and the excretory mechanisms for dioxin. In addition, levels of PCBs are much higher than thought even two years ago.
To be safe, we would need to be aware of the feed provided to the chicken.
The brief report summary below provides further thought-provoking matters beyond dioxin and PCB.
A study of free-range chicken eggs found the widespread presence of substances that should be added to the Stockholm Convention: lindane and brominated flame retardants. Twelve locations in nine countries were sampled for brominated flame retardants while 24 locations in 17 countries were examined for lindane. Lindane, beta-HCH and the PBDE flame retardants were found in all samples. Another flame retardant, HBCD, appeared in 80% of the samples. Lindane is a neurotoxin, probable carcinogen, suspected endocrine disrupter and banned in 52 countries. PBDEs resemble PCBs and cause long-term neurological damage. To our knowledge, these are the first sampling data on PBDEs in many of these countries.
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