Posts Tagged ‘red meat’

Dr Linda Isaacs Continues the Cancer Treatments She Used with Dr Nicholas Gonzalez.

Sunday, August 26th, 2018

Dr Linda Isaacs

Linda L. Isaacs, M.D., received her Bachelor of Science degree from the University of Kentucky, graduating with High Distinction with a major in biochemistry. She was elected to Phi Beta Kappa. She subsequently received her medical degree from Vanderbilt University School of Medicine in 1985. She completed a residency in Internal Medicine at the Department of Veteran’s Affairs Medical Center at New York University Medical School. She is certified by the American Board of Internal Medicine, most recently completing recertification in 2011.

Dr. Isaacs worked with her colleague Nicholas J. Gonzalez, M.D., for more than twenty years, using a nutritional approach for treating patients diagnosed with cancer and other serious degenerative illnesses. After his untimely death in July 2015, she has continued with the work they shared. The treatment involves diet, which varies from patient to patient and can range from almost exclusively vegetarian to one that is heavy in animal protein and fat; individualized nutritional supplement protocols, which include large doses of pancreatic enzymes; and procedures such as coffee enemas that help the body rid itself of metabolic wastes.

In 1999, Dr. Isaacs and Dr. Gonzalez completed a research study in patients diagnosed with pancreatic cancer: the results were published in the peer-reviewed journal Nutrition and Cancer, showing survival well beyond what is described in the medical literature. They also published a series of case reports in the peer-reviewed journal Alternative Therapies in Health and Medicine, and co-authored the book The Trophoblast and the Origins of Cancer. Dr. Isaacs wrote the article “Deciding to Pursue an Alternative Cancer Therapy” to help prospective patients sort through their options; it is available on her website at

Visit her website at to learn more about her treatment and review the application process to become a patient.

Enjoy the interview below:


Can Red Meat Affect Your Kidneys?

Wednesday, July 20th, 2016

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A new study published in the Journal of the American society of Nephrology concluded  that red meat intake may increase the risk of kidney disease in the general population and substituting alternative sources of protein for red meat from time to time may reduce that risk.

To determine the relationship of dietary intake of major sources of protein and kidney function researchers analyzed datas from the Singapore Chinese Health Study tghat is a prospective study of 63,257 Chinese adults in Singapore. In this population 97% of the red meat intake was from pork. Other food sources of protein included poultry, fish/seafood, eggs, dairy products, soy and legumes. Subjects were followed for an average of 15.5 years and results showed that red meat intake was strongly associated with an increase risk of End Stage Renal Disease (ESRD) in a dose-dependent manner. People consuming the highest amount of red meat (25%) had a 40 % increase risk of developing ESRD compared with people consuming the lowest amount (lowest 25%). There was no association with kidney disease and intakes of poultry, fish, eggs, or dairy products.  In addition, soy and legumes seemed to be slightly protective of the kidneys. Researchers conclude that substituting one serving of red meat with other sources of protein reduced the risk of ESRD by up to 62%. Researchers concluded “Our findings suggest that these individuals can still maintain protein intake but consider switching to plant-based sources: however, if they still choose to eat meat, fish/seafood and poultry are better alternatives to red meat.”

Can Pan-Fried Meat Increase the Risk of Prostate Cancer?

Wednesday, August 22nd, 2012

Recent research published in Carcinogenesis concluded that cooking red meats at high temperatures, especially pan-fried red meats, may increase the risk of advanced prostate cancer by as much as 40%. These findings add to previous limited research studies on this association. About 2,000 men were analyzed in a case controlled study on prostate cancer who completed a comprehensive questionnaire evaluating amounts and type of meat eaten, including processed red meat and poultry. Information was also collected on type of cooking (pan-fried, oven broiling and grilling) practices.  Over 1,000 men in the study were diagnosed with advanced prostate cancer.

Researchers found that men who ate more than 1.5 servings of pan-fried red meat per week increased their risk of advanced prostate cancer by 30%, and those who at4e more than 2.5 servings of red meat cooked at high temperatures were 40% more likely to have advanced prostate cancer. They found that hamburger but not steak were linked to an increase risk of prostate cancer and men who ate baked chicken had a lower risk of prostate cancer but those who pan0fried their chicken had a higher risk. The researchers concluded “The observations from this study are not enough to make any health recommendations, but given  the few modifiable risk factors known for prostate cancer, the understanding of dietary factors and cooking methods are of high public health relevance.”

is the Consumption of Red Meat Linked to Cancer Mortality.

Friday, March 23rd, 2012

A new study in the Archives of Internal Medicine concluded that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality and that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes , was associated with a lower risk of mortality. The researchers say “Our study adds more evidence to the health risk of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies.”

Researchers prospectively followed 37,698 men from the Health Professions Follow-up Study for 22 years and 83,544 women in the Nurses’ Health Study for up to 28 years who were free of cardiovascular disease and cancer at baseline. Every four years the diets of subjects were assessed.  Over the study period there were 23,926 deaths in the two groups of which 5,910 were from cardiovascular disease and 9,464 from cancer.  Regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk. A daily serving of unprocessed red meat of about the size of a deck of cards was associated with a 13 percent increase risk of mortality and a daily serving of processed red meat consisting of a hot dog or two slices of bacon was associated with a 20 percent increased risk. The corresponding risk for cancer mortality was 10% and 16 percent even after adjusting for risk factors such as age, body mass index, physical activity, and family history of major cancers.

Replacing a serving of red meat with one serving of a healthy protein source was associated with a lower mortality risk as follows: 7% for fish, 14% for poultry, 19% for nuts,  10% for legumes, 10% for low-fat dairy products, and 14% for who9le grains.  Researchers estimated that 9.3 % of the deaths in men and 7.6 % of the deaths in women could have been prevented if all subjects had consumed less than 0.5 servings per day of red meat.