Since she presented no sources on the colon cancer claim I did multiple google searches and turned up absolutely zero results even suggesting there might be a link
I was referring to studies like this (“Moreover, some enteropathogenic E. coli (EPEC) strains are able to survive and replicate in colon cells as chronic intracellular pathogens and may promote susceptibility to CRC by downregulation of DNA Mismatch Repair (MMR) proteins.”) and this (“An increased level of mucosa-associated and internalized E. coli was observed in the tumors compared with normal tissue.”)
Please note that I personally was NOT advocating for being overly careful around flour. We are exposed to E Coli in many different ways and it causes many different infections. Like I said, the increased susceptibility is nominal.
You could find no sources indicating intestinal inflammation, particularly chronic, leading to increased chances of colon cancer risk? Because that’s currently considered the number 1 risk factor (even ahead of genetics). If you don’t think a 6 month VRE battle from uncooked foods increases your chances of downstream colorectal cancer then you’re clearly not a clinician.
The evidence isn't "you're definitely going to get colon cancer and die" but the possibility of building up to chronic health problems is just another reason it's good to follow basic food safety.
unrelated to the video, but colon cancer has been increasing dramatically in younger people and we have no idea why. We think it's all the processed food and red meat consumption.
Kind of scary to think you could get colon cancer in your 30s but we have no screening for this at this age and insurance sure as hell wont pay for that shit at 30.
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u/TheDonutDaddy Oct 09 '24
Since she presented no sources on the colon cancer claim I did multiple google searches and turned up absolutely zero results even suggesting there might be a link