How Do You Get Cancer? by Thomas Seyfried Thomas N. Seyfried is Professor of Biology at Boston College, and received his Ph.D. in Genetics and Biochemistry from the University of Illinois, Urbana, in 1976. He did his undergraduate work at the University of New England where he recently received the distinguished Alumni Achievement Award. He also holds a Master’s degree in Genetics from Illinois State University, Normal, IL. Thomas Seyfried served with distinction in the United States Army’s First Cavalry Division during the Vietnam War, and received numerous medals and commendations. He was a Postdoctoral Fellow in the Department of Neurology at the Yale University School of Medicine, and then served on the faculty as an Assistant Professor in Neurology. Other awards and honors have come from such diverse organizations as the American Oil Chemists Society, the National Institutes of Health, The American Society for Neurochemistry, and the Ketogenic Diet Special Interest Group of the American Epilepsy Society.
We’ve known since the 1930s that type 2 diabetes can be prevented, arrested, and even reversed with a plant-based diet. Within five years of following the diet, about a quarter of the diabetic patients in that early study were able to get off insulin altogether.
Plant-based diets are relatively low in calories, though. Is it possible their diabetes just got better because they lost so much weight? To tease that out, we need a study where people are switched to a healthy diet but forced to eat so much food they don’t lose any weight. Then we could see if plant-based diets have specific benefits beyond all the easy weight loss. We had to wait 44 years for such a study, which I then discuss it in my video How Not to Die from Diabetes.
Subjects were weighed every day. If they started losing weight, they were made to eat more food—so much more food in fact that some of the participants had problems eating it all. They eventually adapted, though, so there was no significant weight change despite restricting meat, eggs, dairy, and junk.
Without any weight loss, did a plant-based diet still help? Overall insulin requirements were cut about 60 percent, and half the diabetics were able to get off their insulin altogether. How many years did that take? Not years. An average of 16 days. Only 16 days.
have met most of you at various Farmer’s Markets and we may have discussed in
passing the health benefits of a Plant-Based Diet while you were buying
family switched to a Plant Based Diet at the beginning of this year because my
husband was diagnosed with pre-diabetes. I’ve been an RN for 27 years,
caring mostly for end-stage heart failure patients and I knew the serious
ramifications of chronic diseases like diabetes (as well as high blood
pressure, high cholesterol, coronary artery disease and many more) on long-term
health. So I immediately switched our entire family (including 3 teen
aged boys) to a plant based diet, and within 4 months, Paul’s pre-diabetes was
gone! You can read more details from my bio below.
So now I’m pleased to announce that I have completed a certification in Plant Based Nutrition through the T. Colin Campbell Center for Nutritional Studies offered through Cornell University. ( https://nutritionstudies.org/courses/plant-based-nutrition/ ) The extensive education I received through this program was so eye-opening and confirmed many of my experiences with my patients that I previously never had a good explanation for. From ecology, agriculture, disease causation on a cellular level, and the staggering results of clinical trials in reversing chronic disease, I learned so much and want to be able to share this information with everyone!
will be giving another presentation entitled “Change Your Food, Change Your
Life” at Natural Grocers (9210 N Rodney Parham Rd, Little Rock, AR 72227)
with the Plant Strong Club this coming Monday, Oct. 7th
at 6 pm. It is free and everyone is invited!
will discuss the research in reversing common diseases like diabetes and
coronary artery disease through plant-based nutrition. We’ll also explore the
connection between complete animal protein and cancer promotion discovered by
Dr. T. Colin Campbell’s research and discuss the most common question-“how can
I get enough protein on a plant-based diet?” This will be a good
opportunity for you to ask any questions you’ve ever had about Plant Based
Nutrition. And we’ll have broccoli microgreens available for purchase
afterwards as well!
in early October, I will also be offering Plant Based Wellness Consulting
services if you are interested in trying this approach for a health issue you
may be struggling with. Please check out my new website www.naturalstateplantbased.com.
We will design an individualized plan for you taking into account your specific
health issues by reviewing your past medical history, lab results, and current
meds. We’ll take into account your eating preferences, your work/life
schedule, and will work with family members or loved ones who may or may not be
on the same stage as you in this journey. Through this venue, I will also
communicate with your doctor directly about your desire to try a plant-based
approach and answer his/her questions about this way of eating with the research
that has demonstrated the effectiveness of this approach. I also
offer follow up coaching as you transition to this new way of eating. Our
family was actually surprised to find how easy it was to stick to this way of
eating. After eating all of the fruit, vegetables, legumes and whole
grains that we have the time to eat (there are absolutely no portion or calorie
restrictions), I was overjoyed to find that I was never hungry anymore and both
my husband and myself have lost over 20 pounds with actually very little
effort, by eating a lot of exciting new foods that we never would have
simply changing what you eat, you can frequently enjoy much more dramatic and
long-lasting health improvements than you could ever obtain with expensive
medications and invasive procedures. Come join us on October 7th
so that you can learn more about how to “change your food and change your
Stephanie Spencer RN, BSN, CHFN
Stephanie has a Bachelor’s of
Science in Nursing from Franciscan University and has worked as an RN
since 1992. In her career, she has primarily directed Heart Failure
Chronic Disease Management programs and coordinated therapies for end-stage
Heart Failure patients bridging to artificial hearts and heart transplants. For
decades, she has witnessed first-hand the devastating effects of the Standard
American Diet on her patients’ quality of life and life expectancy.
In her quest to seek a more
natural way to promote health, Stephanie started Natural State Microgreens in
2019 and began selling this superfood to restaurants and at farmers’ markets.
Around this same time, her husband Paul developed pre-diabetes. They switched
to a Whole Foods Plant Based Diet and within 4 months, Paul’s diabetes was
reversed. After becoming certified in Plant Based Nutrition, her goal now
is to provide education and support to people who wish to treat and reverse
preventable chronic diseases and transform their lives through a Whole Foods
Plant Based lifestyle.
Stephanie is certified in
Plant Based Nutrition through the T. Colin Campbell Center for Nutritional
Studies and eCornell. She is also a Board-Certified Heart Failure
Nurse through the American Association of Heart Failure Nurses.