eggs
Chicken Eggs, Lindane, Dioxin and Cancer
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Aug 23, 2006, 12:36

CHICKEN EGGS, DIOXIN AND LINDANE

Dioxin competes with Estrogens for attachment to the Aryl Hydrocarbon Receptor located on certain cells. After dioxin has attached to the aryl hydrocarbon receptor it is transported to the Deoxyribonucleic Acid (DNA) of cells where it binds to cellular proteins and causes the activation of genes

The Polyphenol Curcumin partially blocks the toxicity of dioxin (curcumin competes with dioxin for binding to the aryl hydrocarbon receptor - however dioxin is a more potent aryl hydrocarbon receptor agonist compared to curcumin and therefore curcumin can only partially block the effects of dioxin).

A study of free-range chicken eggs from a number of countries found the widespread presence of substances that should be added to the Stockholm Convention: lindane and brominated flame retardants. Twelve locations in nine countries were sampled for brominated flame retardants while 24 locations in 17 countries were examined for lindane. Lindane, beta-HCH and the PBDE flame retardants were found in all samples. Another flame retardant, HBCD, appeared in 80% of the samples. Lindane is a neurotoxin, probable carcinogen, suspected endocrine disrupter and banned in 52 countries. PBDEs resemble PCBs and cause long-term neurological damage. To our knowledge, these are the first sampling data on PBDEs in many of these countries.

CHICKEN EGGS AND CANCER

It is interesting that in the early days at Bristol Dr Forbes used to provide a protein powder but discontinued this as he found - as did others - that the cancer does in fact FEED from the protein before it gets metabolised into healthy tissue. Now there is a case for protein powder when the individual is weak, the source and type of protein is very definitely a key factor. While the observation is correct that egg protein has a biological value of 100, caution would be needed, as the downside of commercial eggs (and most free range eggs) is that this protein source is known to contain added carcinogen components.

The researcher Campbell did many studies with eggs and milk proteins that have been replicated by many other researchers. Essentially, he found that these animal proteins are not desirable to a compromised immune system. To quote:

“What he discovered was that protein did indeed promote cancer development. However it was not all types of protein. What Campbell discovered was that casein, which comprises 85% of the protein in cow’s milk, promoted cancer in all stages of its development. The safe protein, that which did not promote cancer, was plant based.”

Animal protein was found to promote cancer in the controlled animal studies which Campbell administered. However, further research results, particularly those of the China Study, have shown a remarkable link between animal protein in general and many different diseases, not cancer alone.

The work performed around this subject has been validated by a joint effort established between Cornell University, Oxford University and China’s health research laboratory. The researchers gathered data on 367 variables across 65 countries in China and 6,500 adults. The research was conducted over a 10 year period and was funded by both the Chinese and the United States government.

A brief summary of the findings regarding Cancer and the Animal Protein Connection

“The results of the China Study showed that nutrition has a very powerful influence on a multitude of diseases. Animal-based foods were linked to higher breast cancer rates and higher blood cholesterol levels, whereas plant-based diets were connected to low incidents of breast cancer rates and cholesterol levels. Fibre and antioxidants from plant foods were also linked to lower levels of digestive tract cancers. Between Campbell’s research and many other studies, it appears that good science – well thought out and planned studies – are painting a consistent picture between diet and health. Because of this research we are now able to largely reduce our risk of developing deadly diseases just by eating the right food.”

It is also good to remember the statement by the BMA:

“Research has demonstrated that a vegetarian diet reduces cancer fatalities by up to forty percent according to many studies including the British Medical Association.”

BMA Vegetarian Statement, Journal (BMJ 28.06.94, 6945 Vol.308)

We are aware that animal protein consumption increases the activity of Beta-Glucuronidase (an enzyme that re-activates many previously de-activated carcinogens).

The carcinogens in eggs are not just the dyes. Of equal concern is that it is not the egg but what is in it that may very well be unhelpful for sensitivity to cancer management. My main concern is the carcinogen dioxin. This foul material (no pun intended) is to be found at alarming levels in commercial and free range eggs in 17 countries in the EU tested so far. The concern is that dioxin, as we know, competes with Estrogens for attachment to the aryl hydrocarbon receptor located on certain cells. After dioxin has attached to the aryl hydrocarbon receptor it is transported to the deoxyribonucleic acid (DNA) of cells where it binds to cellular proteins and causes the activation of genes. There is informed debate that this DNA restructuring produces a “Cancer Protein” and much has been written and researched on this topic.

It is additionally known that the Polyphenol Curcumin partially blocks the toxicity of dioxin (curcumin competes with dioxin for binding to the aryl hydrocarbon receptor - however dioxin is a more potent aryl hydrocarbon receptor agonist compared to curcumin, and therefore curcumin can only partially block the effects of dioxin).

A recent report is quoted below, but there should be concern about the kidneys and the excretory mechanisms for dioxin. In addition, levels of PCBs are much higher than thought even two years ago.

To be safe, we would need to be aware of the feed provided to the chicken.

The brief report summary below provides further thought-provoking matters beyond dioxin and PCB.

A study of free-range chicken eggs found the widespread presence of substances that should be added to the Stockholm Convention: lindane and brominated flame retardants. Twelve locations in nine countries were sampled for brominated flame retardants while 24 locations in 17 countries were examined for lindane. Lindane, beta-HCH and the PBDE flame retardants were found in all samples. Another flame retardant, HBCD, appeared in 80% of the samples. Lindane is a neurotoxin, probable carcinogen, suspected endocrine disrupter and banned in 52 countries. PBDEs resemble PCBs and cause long-term neurological damage. To our knowledge, these are the first sampling data on PBDEs in many of these countries.

Neurine (a highly toxic amine) is produced by the bacterial decomposition of Choline in the Intestines. Eggs as we know are a significant source of this Para-B nutrient

Chicken eggs are highly acidic and as we know to maintain health, the diet should consist of 60% alkaline forming foods & 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Dr. Airola stated "The metabolism of proteins consumed in excess of the actual need leaves toxic residues of metabolic waste in tissues, causes autotoxemia, over acidity and nutritional deficiencies, accumulation of uric acid and purines in the tissues, intestinal putrefaction, and contributes to the development of many of our most common and serious diseases, such as arthritis, kidney damage, pyorrhea, schizophrenia, osteoporosis, arteriosclerosis, heart disease, and cancer. A high protein diet also causes premature aging and lowers life expectancy."

It is easier for us to meet our minimum daily protein requirements than most people would imagine... with just fruits and vegetables. Because much of what experts once believed about protein has been proven incorrect, U.S. government recommendations on daily protein consumption have been reduced from the level of 118 grams to 46 to 56 grams in the 1980s to the present level of 25 to 35 grams. Many nutritionists now feel that 20 grams of protein a day is more than enough, and warn about the potential dangers of consistently consuming much more than this amount. The average American consumes a little over 100 grams of protein per day.

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