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Eating nuts has been shown to be good for cardiovascular health. But could nuts reduce the risk of colon cancer recurring?

Nuts Reduce Rate of Recurrence:

Now, researchers have found that people who eat an ounce of nuts twice a week are more often seem less likely to have a recurrence of colon cancer (Fadelu et al, Journal of Clinical Oncology, Feb. 28, 2018).

This was a prospective observational study. At the outset, the investigators recruited more than 800 individuals who had undergone treatment for stage 3 colon cancer. Patient follow-up lasted more than six years.

The Impressive Results of Eating Nuts:

Nut lovers were 42 percent more likely to escape recurrence during that time than those who seldom ate nuts. People benefited from munching hazelnuts, cashews, almonds, walnuts and pecans. Eating peanuts did not provide protection. Importantly, the scientists controlled for many other factors known to affect the risk of cancer recurrence. That helped them determine that nuts reduce the chance of the cancer returning.

Learn More:

If you enjoy nuts or would like to learn more about their health benefits, you might wish to read our book, The People’s Pharmacy Quick & Handy Home Remedies. Almonds and walnuts are two of our favorite foods profiled in the book. IN it, you’ll also find many other recommendations for healthful eating.

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  1. Ruth

    I live on a farm & gather black walnuts each fall. are they as good for you as English walnuts ?

  2. Gabriele
    San Diego

    Had colorectal cancer six years ago completely free now attribute that to drinking sauerkraut juice as it supposed to have an enzyme in it.

  3. J

    I eat about a quarter to a third cup of nuts every morning as an accompaniment to my daily breakfast, which generally is a bowl of freshly made organic rolled oats, oatmeal mixed with a tablespoon of ground flaxseed . The nuts consist of walnuts, almonds, and pecans. I buy raw nuts from Costco. I place about 1 cup each in a large mixing bowl, drizzle about 1 Tbls of canola oil onto the nuts and stir thoroughly to barely coat the nuts with a very thin sheen of the oil. In a heavy skillet I roast the nuts in a slow oven, approximately 250 degree F for about 30-35 minutes or until the nuts are slightly browned. Remove from oven, toss with a little sea salt and let cool for at least half an hour, which brings out the crunchy toasty taste. I place the roasted nuts in a container and have a portion each morning. The fiber and roughage of the oatmeal and nuts are a tasty way to begin each day and keep me very regular as an additional benefit.

    • mary

      Hello J, I wonder if changing to Flax seed oil, avocado or olive oil might be a better choice than canola. Anyone have a comment on that thought?

  4. paul
    garland, TX

    As a perennial favorite of mine, nuts further me on the path to the healthful foods specific to my body and environment. That elusive path’s pave stones are the information I have gotten from you and the realization that we can live our longest with what we now know.

    For me it is to continue to learn and care passionately for my world.

    • Carl G

      Would olive oil be better than canola? Your nut recipe sounds delicious!

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