Cancer Advisor

A New Mechanism Links Dietary Fat to Aggressive Breast Cancer — With Important Caveats Researchers at Weill Cornell Medicine have identified a specific biological mechanism through which omega-6 linoleic acid — a fatty acid common in Western diets — may promote the growth of an aggressive form of breast cancer. The study, published in the journal Science , is being widely discussed online, but the findings are more precise — and more limited — than many headlines suggest. Here is a clear-eyed breakdown of what the research found, what it means for different people, and what questions remain unanswered. What Is Linoleic Acid? Linoleic acid (LA) is an omega-6 polyunsaturated fatty acid and an essential nutrient — meaning the human body cannot produce it on its own and must obtain it through food. It is found in: Vegetable and seed oils (sunflower, soybean, safflower, corn) Nuts and seeds Poultry and eggs Many packaged and processed foods Omega-6 fatty acids, including LA, play impo...

The majority of Americans might be misled by official health recommendations to eat “healthy” vegetable oils. Even the term “vegetable oil” is misleading because it gives you the impression that you are receiving vegetable micronutrients when these oils are actually highly toxic, industrially-processed seed oils. Seed oils are some of the most dangerous items you could eat. Tucker Goodrich and Dr Mercola discussed what will be the topic of Dr Mercola's next book, namely linoleic acid (LA), which he believed is likely the leading contributing cause of virtually all chronic diseases we've encountered over the last century. Unfortunately, this is a topic that most clinicians and health care practitioners who focus on natural medicine have only a superficial understanding of.   Goodrich has a business background as a stockbroker and asset manager, and developed an IT risk management system used by two of the largest hedge funds in the world. ...

In 1995, California was the first state to enact a statewide smoking ban for restaurants, with many other states following suit shortly thereafter as the dangers of secondhand smoke became apparent. But diners today who enjoy non-smoking restaurant areas may unknowingly be harming themselves even more by partaking in certain foods—especially those foods that are cooked in vegetable oils. Vegetable oils are those oils extracted from grains, seeds, and legumes. They include canola oil, corn oil, cottonseed oil, grape seed oil, peanut oil, rice bran oil, safflower oil, soybean oil, and sunflower oil. How did these innocent-sounding “vegetable” oils end up number three on the  notorious list of diet and lifestyle risk factors , with only severe obesity and heavy smoking considered more dangerous? It’s happened largely over the last century as slowly but surely, the use of less expensive vegetable oils has crept into our modern diet, replacing traditional fats such as coconut oil, olive...