Fermented Foods May Be a Key Component of an Anti-Cancer Diet

By Dr. Mercola Slowly but surely, scientists are increasingly starting to focus on the influence of nutrition on cancer. Mounting evidence supports the notion that a diet high in healthy fats and low in net carbohydrates (total carbs minus fiber, i.e. non-fiber carbs) may significantly lower your risk by improving mitochondrial and metabolic function. Fermented foods are also gaining recognition as an important anti-cancer adjunct. The beneficial bacteria found in fermented foods have been shown particularly effective for suppressing colon cancer, but may also inhibit cancers of the breast, liver, small intestine and other organs. For example, butyrate, a short-chain fatty acid created when microbes ferment dietary fiber in your gut, has been shown to induce programmed cell death of colon cancer cells,1 and cultured milk products may reduce your risk of bladder cancer by about 29 percent.2Cultured Raw Milk Does Your Body Good In the case of cultured dairy, lactobcillus and bifidobacte
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