Cancer, Carbs and Controversy

Thomas Seyfried, Dr. Eugene Fine explain how cancer is affected by sugar, insulin and inflammation.

Accounts of deadly tumors date as far back as 3,000 B.C. in ancient Egypt.

Yet despite centuries of study, cancer is—after cardiovascular disease—the world’s second-leading cause of death, claiming more than 8 million lives in 2012 alone, a number that’s expected to nearly double over the next 20 years.

Prevailing theories on the origin of cancer held by most researchers and oncologists today dictate that cancer is thought of predominantly as a genetic disease, whereby damage to a cell’s nuclear DNA turns the healthy cell into a cancerous one.

But what if we’ve only been studying a piece of the puzzle for all these years? What if cancer is just as much about what we put into our bodies as the genes we were born with?

Thomas Seyfried, a Boston College biology professor with a doctorate in genetics and biochemistry, disagrees with the idea that cancer is primarily a genetic disease.

“That’s all misinformation,” said the author of the 2012 book “Cancer as a Metabolic Disease.”

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