http://www.medscape.com/viewarticle/757713 Over the last years, evidence has accumulated suggesting that by systematically reducing the amount of dietary carbohydrates (CHOs) one could suppress, or at least delay, the emergence of cancer, and that proliferation of already existing tumor cells could be slowed down. This hypothesis is supported by the association between modern chronic diseases like the metabolic syndrome and the risk of developing or dying from cancer. CHOs or glucose, to which more complex carbohydrates are ultimately digested, can have direct and indirect effects on tumor cell proliferation: first, contrary to normal cells, most malignant cells depend on steady glucose availability in the blood for their energy and biomass generating demands and are not able to metabolize significant amounts of fatty acids or ketone bodies due to mitochondrial dysfunction. Second, high insulin and insulin-like growth factor (IGF)-1 levels resulting from chronic ingestion of CHO-rich Western diet meals, can directly promote tumor cell proliferation via the insulin/IGF1 signaling pathway. Third, ketone bodies that are elevated when insulin and blood glucose levels are low, have been found to negatively affect proliferation of different malignant cells in vitro or not to be usable by tumor cells for metabolic demands, and a multitude of mouse models have shown antitumorigenic properties of very low CHO ketogenic diets. (I have been on a ketogenic diet for over a year and loving it)
Looks very interesting Mags. I'll read more later but a quick thumb-through looks fascinating. I would caution that there are many substances in tissue culture that show markedly differing effects, especially over time, than in live studies. Especially on inhibition of cellular proliferation. Simply put, the food we can provide in vitro are often not the same food available in vivo. But I haven't read much, if you have in vivo studies that becomes more impressive. By the way Mags, I no longer work in research. I'm in the wine industry now, and going to school for enology and viticulture to hopefully own my own winery and become a winemaker in a few years. I'm busy at this moment, but I'll read more later. Congrats, this looks like great news for your company and possibly for all of us.
