A breakthrough study has just been published in the journal Oncology, reporting that the commonly used natural sweetener, maple syrup, stops the invasion of human colorectal cancer cells.
This study may come as a surprise considering the amount of research that exists implicating processed sugars such as fructose in a wide range of chronic illnesses. In fact, toxicological data shows that fructose plays a role in over 80 adverse health effects!
What makes this study even more eye-opening that is a recent experiment demonstrated (for what seems like the first time ever) that sugar is capable of not only feeding cancer, but also inducing it due to its oncogenic properties.
Obviously, the glaringly disparity we can observe here is that sugars, like glucose, fructose and sucrose, are all different on both a chemical and metabolic level...
While some sugars cause and feed cancer cells, other have the opposite effect
Food is a source of information that has regulatory and gene-modulatory functions. What this essentially means is that you can’t reduce the informational or qualitative aspects of a food down to its nutritional makeup, which is understood in terms of strictly quantitative micro- and macronutrient profiles.
When you add this all-important nutritional context, especially the role that foods plays as a source for a set of co-factors for utilisation and metabolism as well as a delivery system, a “sugar” will act differently when you consume it on its own. This holds especially true when you consume the sugar in the biologically inappropriate quanities characteristic of today’s modern Western diet.
Honey is another interesting example – while it’s high in sucrose, it doesn’t behave like a regular purified “sugar” either. In fact, honey appears to act as a fuel for aerobic glycolysis like fructose does. Plus, research shows that it’s a potent anti-cancer
agent that’s especially beneficial for breast cancer
Now, this new study shows that maple syrup, which packs a wide range of informationally and physiochemically active compounds beyond just sucrose, should no longer be classified as a sugar. Instead, the study suggests that maple syrup is a whole food with a complex composition still in need of more in-depth analysis and research.
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New Japanese study reveals that maple syrup has anti-cancer properties
Japanese researchers conducted the study, which was published with the title “inhibitory effect of maple syrup on the cell growth and invasion of human colorectal cancer cells”. The research team examined the effects of three types of maple syrup (classified by colour), on colorectal cell invasion, migration and proliferation.
In the study, the team published their conclusion as follows: “CRC cells that were administered maple syrup showed significantly lower growth rates than cells that were administered sucrose. In addition, administration of maple syrup to CRC cells caused inhibition of cell invasion, while there was no effect on cell migration. Administration of maple syrup clearly inhibited AKT phosphorylation, a pro-cancer cellular signal transduction pathway, while there was no effect on ERK phosphorylation.”
Simply put, they found that maple syrup, a natural sweetener used throughout the world, inhibits colorectal cell growth and invasion by suppressing the AKT signaling pathways. These findings suggest that maple syrup, especially dark-coloured varieties, may be effective phytomedicines that have fewer adverse effects than traditional colorectal cancer treatments like chemotherapy.
Keep your eyes peeled for more news on maple syrup as an effective treatment for colon cancer
PS: Want to slash your risk of cancer? Try out these
simple food swaps to reduce inflammation in your body.