Do you ever wake up to the smell of crispy bacon and warm toast? It feels comforting, familiar, and delicious. But what if that same breakfast were quietly delivering fuel to potential cancer cells inside your body?This is not fear-mongering. It’s metabolic science.According to Dr. Jason Fung, a Canadian nephrologist and one of the world’s leading experts on metabolism and insulin resistance, cancer is no longer just about “bad genes” or bad luck. Modern research shows that daily diet choices can increase or reduce real cancer risk by 30–40%.And the most dangerous foods are often the ones sitting in your fridge right now.Disclaimer: This article is for educational purposes only and does not replace medical advice. Always consult a qualified healthcare professional before changing your diet.The Discovery That Changed EverythingUntil the early 2000s, cancer was considered mostly genetic. Then researchers uncovered something unsettling:obesity, insulin resistance, and chronically high blood sugar are strongly linked to cancers of the breast, colon, liver, pancreas, and prostate.Why?Because cancer cells are metabolically different.In 1931, Nobel Prize–winning scientist Otto Warburg discovered that cancer cells rely almost entirely on glucose (sugar) for energy—even when oxygen is present.
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