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Life is like a box of chocolates… Can this tasty sweet really prevent cancer?

——Important Message——

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Are scientists giving people candy to cure cancer?

Oh boy, there is actually evidence that chocolate prevents cancer!

This is plain chocolate, of course. Not chocolate with milk, sugar, and peanuts dded to it.

Chocolate has two components that prevent cancer.

Stearic acid and procyanidins. They work in two different ways.

Studies on the relationship between fat and cancer have been going on for nearly a century.

Early on, researchers just blamed “fat” for the observed increase in cancer.

But later on, in the 1970s, it was shown that only certain fatty acids are carcinogenic.

“…neither total fat nor the overall degree of unsaturation can be used as a single indicator of tumorigenicity of a diet.’’ 

And. basically, only one was consistently found to be protective.

After it became known that corn oil was far more carcinogenic than coconut oil and tallow, these researchers tested individual fatty acids on hundreds of rats.

“Multiple regressions have been calculated, expressing tumor incidence or time to tumor as a function of the levels of nine fatty acids (four saturated and five unsaturated)…”

Predictably, linoleic acid was found to be the most carcinogenic.

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This is essentially the only fatty acid which can produce prostaglandins: lipid hormones which stimulate growth.

Some fatty acids, such as oleic acid (found in olive oil), have little effect.

The one found to be most protective was stearic acid (stearate).

“The largest regression coefficients, though not the most precise, are observed in stearate (18:0).”

Chocolate is roughly 30% stearic acid.

This is twice as much as in beef, which is the next highest source of stearic acid.

Milk and cheese come in third at about 12% (percentage of total fatty acids).

Stearic acid can actually be seen as protective.

But due to the unbelievable nature of this claim, we need more evidence:

The design of this study was simple. Two groups of mice were fed two different diets:

One diet contained 13% stearic acid and the other did not (those mice had low‐fat kibbles at 4.5% total fat).

The mice who ate stearic acid (and more total fat overall) actually ended up with less cancer than the mice on the low‐fat diet:

This is especially surprising since a low‐fat diet is considered to be protective.

But yet the higher-fat diet containing stearic acid performed better…

Not only did the mice have fewer tumors, the ones they did have were smaller.

This change was reflected in their cells. The researchers noticed a fourfold decrease in linoleic acid composition.

“Fatty acid analysis showed a reduction in the percentage of PUFAs (polyunsaturated fatty acids) in tissues removed from mice fed the stearic acid diet compared to that seen in tissues from mice fed the stock diet.”

What this means is lower prostaglandin levels, less growth, and less cancer.

Stearic acid is metabolized differently.

This is because it is longer-chained than saturated fatty acids.

Which makes it the most protective saturated fatty acid.

The shorter-chained palmitic and myristic acids are more preferentially burned in the liver.

Stearic acid is packed on to chylomicrons and can therefore become part of cell membranes throughout the entire body.

“These results suggest that dietary stearic acid interferes with the availability of certain PUFAs (polyunsaturated fatty acids) required for tumor production.”

Besides displacing linoleic acid and arachidonic acid, stearic acid is thought to work in another way too.

Stearic acid provides rigidity to the cell membrane.

It doesn’t inhibit the enzyme which makes prostaglandins (cyclooxygenase) as some fish oils do.

It’s been observed that cancer cells are more unsaturated and more fluid. Stearic acid reverses this trend.

“Decreased membrane rigidity is one of the characteristics of malignant cells, resulting in part from the desaturation of stearic acid into oleic acid.”

This has been observed in human cells.

The stearic/oleic acid ratio has been found to be so important for cell fluidity and cancer that much has been made of this:

In yet another study, in 1987, stearic acid was found to be protective.

This study showed that it inhibits cancer in human cells, and also when directly injected into rats.

“In general, decreased membrane rigidity leads to increased cell metabolism and also higher division rates, features characteristic of the malignant cell.”

A carcinogen was injected into the subjects of both groups – and stearic acid into the subjects of one group.

By week 16, only 50% of the stearic acid rats had tumors, while 95% of the control rats did.

Again, what tumors the stearic acid rats did get were fewer and smaller.

Their red blood cells had increased in saturation index, while cancer risk had decreased. This is very exciting and convincing proof of the efficacy.

Of all the common foods, chocolate contains the most stearic acid.

Many centenarians report eating chocolate…

Dark chocolate contains less sugar, less milk, and more actual chocolate than other chocolates (the sugar in much of our chocolate crowds out the anticancer stearic acid).

Chocolate also contains procyanidins:

Like coffee, chocolate contains many phytochemicals.

And these have been shown to inhibit cancer.

Cocoa powder was defatted, extracted, and extracted again to yield two extracts: flavanols and procyanidins.

Both extracts were effective, but the procyanidin one more so.

“The effect of procyanidin extract on the regulatory enzymes of polyamine biosynthesis was accompanied by a significant decrease in the concentration of putrescine after 2 and 3 days of treatment.”

They were shown to both lower the polyamine concentration and downregulate the enzymes which make them.

Polyamines are powerful growth factors which interact with DNA directly.

They’ve even been shown to increase DNA replication during PCR (polymerase chain reaction), a routine procedure for amplifying DNA.

For this reason and many others, polyamines have acquired quite the reputation for cancer proliferation.

So you might expect additional protection from the procyanidins.

These act both as a general antioxidant and to lower cancerous polyamines.

And the stearic acid in chocolate actually displaces linoleic and arachidonic acids, lowers prostaglandin production, and provides cell rigidity.

“Inhibition of polyamine biosynthesis may be one of the several targets of the anti-proliferative effect of the cocoa flavanols and procyanidins.”

So chocolate – if not mixed with too much sugar and too many nuts – actually may be one of the best anticancer foods.

Sounds ridiculous? Just don’t say it out loud. But the results do speak for themselves.

Both the fat fraction and the cocoa solids in chocolate inhibit cancer, one by working against prostaglandins and the other against polyamines.

Just get the right chocolate.

——–Important Message——-

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This breathing exercise is easy to do and takes about 45 seconds…

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Here’s the 45-second breathing exercise that lowers blood pressure and increases blood flow to your penis for great erections again

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Matt Cook is editor-in-chief of Daily Medical Discoveries. Matt has been a full time health researcher for 26 years. ABC News interviewed Matt on sexual health issues not long ago. Matt is widely quoted on over 1,000,000 websites. He has over 300,000 daily newsletter readers. Daily Medical Discoveries finds hidden, buried or ignored medical studies through the lens of 100 years of proven science. Matt heads up the editorial team of scientists and health researchers. Each discovery is based upon primary studies from peer reviewed science sources following the Daily Medical Discoveries 7 Step Process to ensure accuracy.