Colon Cancer Risk - It's the Processed Carbs! - Not the Whole-Food Carbs!

A high intake of high glycemic index (GI) carbohydrates increases colorectal cancer risk
while a high intake of low GI carbohydrates reduce colorectal cancer risk. High GI
carbohydrates create an excessive increase in blood glucose and insulin. Insulin stimulates
cell proliferation (growth) by direct activation of insulin/insulin-like growth factor (IGF)
receptors, or via inhibition of IGF binding proteins, which may result in increased levels
of bioavailable IGF-1, which plays an important role in the cause of colon cancer.

A high GI diet is low in resistant starch (especially in beans) and resistant starch has
been associated with reduced postprandial insulin levels. Resistant starch is fermented
by the large intestine flora resulting in increased butyrate levels which play an important
role in maintaining intestinal homeostasis (balance) and appear to induce the selective
apoptosis (death) of colon cancer cells.

Click Here for PubMed Abstract - [Int J Cancer. 2015 Jun 15;136(12):2923-31. 50959 (11/2015)]
Click Here and read Kirk's Expert Interview with this researcher 

Remember unprocessed carbs are essentially grains cooked and served in a bowl,
beans, lentils, peas and root vegetables and are GOOD for you. Carbs with added oil and sugar (baked goods, chips, etc. ) are processed and generally are not good for you.

Be and Stay Well,


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