Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.

Can Chocolate Spur Cancer?

Monday, 04 June 2012 09:16 AM

Question: In “Foods to Fight Cancer,” authors Richard Beliveau and Denis Gingras recommend eating dark chocolate to inhibit tumor growth. But I think the sugar will be a cancer “fertilizer.” What is the benefit versus risk?

Dr. Blaylock's Answer:

Dark chocolate has significantly less sugar than milk chocolate (the higher the percentage cocoa, the better) so that isn’t a great concern. There are, however, a number of foods that have better anti-cancer properties than dark chocolate.
While, in general, it is preferable to obtain nutrients from fresh foods, one cannot get the high concentrations needed for some of the anti-cancer nutrients — such as curcumin, quercetin, ellagic acid, resveratrol, proanthocyanadins, vitamin D3, and EGCG — from foods alone. Supplementing with these nutrients will help fight cancer.

© HealthDay

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