Although you may not have heard of T. Colin Campbell, you likely have heard of his China study, which looked at the diets of thousands of Chinese Citizens and found a strong relation between mortality and animal protein. In other words, those who were vegan lived longer— way longer.
In a recent article, published at NutritionStudies.org, Dr. Campbell doubles down on this idea when it comes to cancer. As he discusses, our traditional understanding of cancer is that it is a mutagenic runaway train. In other words, once a healthy cell changes into cancer and starts replicating itself, there’s no stopping the process.
Dr. Campbell, however, disagrees. Five decades of oncology research has lead him to this astonishing discovery:
When protein consumption was decreased to the amount adequate for good health, cancer growth was reversed. Remarkably, cancer growth could be turned on, then off, then on, then off again by a nutrition protocol that did not involve mutations. Further, promotion of cancer growth occurred with animal-based protein, not plant-based protein.
In other words, veganism stopped cancer in its tracks, a promising ray of hope from anyone suffering from the disease. Does this mean all meat eaters get cancer? No, of course not. Similarly, sadly, not all vegans are protected from cancer. Sometimes cancer really is bad luck. However, if Dr. Campbell is to be believed, vegans may have weighted dice and a few aces up their sleeves.