Seal of Approval on Goodies Macabre

Cancer for dessert

Cancer for dessert

Can we prevent breast cancer – a disease for which the risk increases with overweight – by contributing to an increased consumption of cinnamon buns and fancy pastries in the midst of an obesity epidemic?

The ill-conceived and dishonest sponsorship by the Pink Ribbon and the Swedish Cancer Society drew criticism in Swedish local paper Corren from myself, among others:

The Swedish Cancer Society responds by trying to shift the blame:

So, people who gain weight from eating cinnamon buns and pastry, thus increasing their risk of getting cancer, only have themselves to blame. Don’t blame the Cancer Society! They only, embarrassingly enough, happen to have their trade mark in advertisements for sweet baked goods. Apparently, they don’t accept any responsibility for the consequences.

Earlier

Can You Prevent Cancer with Millions of Cinnamon Buns?

13 comments

  1. chilisalsa
    Yes maybee a little more pink ?
    Or not....Kellogs Special K to prevent Cancer... what a scam !
  2. FrankG
    Well done Dr Andreas! They have clearly tried to save face here but let's hope that this at least makes them (and their supporters) pause for thought in their future choices.
  3. Galina L.
    People who think in the lines of "everything is fine in a moderation" would ,probably, find your criticism too harsh. I am really getting more into the opposition to the line of thinking that you are treating yourself with some sweets from time to time, while most of the time you live hard life eating "healthy food", but waiting the moment when you finally can relax and put something sweet into your mouth. Sweets are overrated as an ultimate treat.
    Reply: #5
  4. Mike
    Hey "Doc",

    There's a lot of FAT in those cancer causing treats!

    Watch out!

    Reply: #11
  5. Murray
    Galina, I agree wholeheartedly. Since adapting to a real food diet, these abominations are not treats to me in the least. I used to have small pieces of cake or pie to be polite at occasions, but no more. Why suffer the unpleasantness. A real treat for me would be a shooter of raw yolk of pastured ducks egg with some Roquefort whisked in. Or a stalk celery with the gutter filled with raw macadamia nut butter. Yesterday, to treat myself, I went to my favourite restaurant to have rare-cooked calf's liver (intact lobes, not sliced) with A savoury Demi-glacé and Brussels sprouts. Those are real treats.
    Reply: #7
  6. Sarah Balfour
    It's EXACTLY the same in the UK; Macmillan Cancer Support urges people to hold tea parties and coffee mornings (its colours are green and white) to raise money, Breast Cancer UK has its own Pink Tea Party (or whatever it's calling it) - and the fundraising pack (suggested donation £5) includes a 'free' recipe book full of pink pastries, fuchsia fairy-cakes, magenta muffins and cerise cookies written and produced EXCLUSIVELY for BCUK by Mary Berry. Marie Curie, whose emblem is a daffodil, always does something in the spring (around Easter).

    Every year its campaign tag line gets more and more nonsensical. This year, it was something like "Beat Eggs. Beat Batter. Beat Cancer".

    Obviously the irony is lost on them (or, if it's not, then they are sadistic, cruel and evil!).

  7. Galina L.
    Murray,
    I see prosciutto, cappocolo, brie and blue cheeses, caviar spread over hard-boiled eggs, sliced smoked fish on a plate, jellied beef tong as treat choices. May be our treats are way more expensive? Baking and decorating with colored icing doesn't cost much, may be it was not the case 100 years ago, and since then we continue to see pastries as something exclusive, while at the moment it occupy the junk food category.
    Reply: #8
  8. FrankG
    I think part of this is childhood associations with these "treats"and that back in the day these WERE occasional treats, not as currently eaten everyday for breakfast (think danish pastries or blueberry bran muffins from the local coffee shop).

    The ingredients would also have been a lot different back then... many "pastries" in N. America are disgusting with their cheap fillers, rancid fats and "shaving foam" cream instead of the real stuff. Perhaps there are still places where good pastries exist.. France maybe? But there again the order of the day is small occasional treats, made of rich, high-quality ingredients.

    We need to think in different ways about our food: the "bread" we see in stores today bears little resemblance to the daily fresh-baked, from a local bakery, I ate as a boy.

    As I recall, the food manufacturers were highly successful in lobbying to get policy changed such that "faux" food no longer needs to be labeled as such.

  9. daniel Ferreira
    Not to deviate from the subject, just got a txt from my girlfriend studying to be a nurse, she did indeed comfirm that today they are going over nutrition, and she told me her proffessor said that how dangerous Low Carb diets are and how GREAT Carbs are.

    When a person witht he position of authority gives out false information passed on to them by other authority figures, it is difficult to make a case, since( not to sound condensending) the unwashed masses dont do their own research and just want everything chewd for them, they will most likely not believe unless a large amount of the population believes (Social Proof)

    I do honestly feel i live in Opposide Day america 365 days a year.

  10. Galina L.
    May be it is not exactly related to the post, but I don't understand all complains about the quality and the taste of a manufactured bread, because bread is super-easy and very cheap to make at home, especially if a person has a bread-machine, which could be programmed to have that bread ready at the moment you wake up or come from job. It will not produce all shapes somebody may want like wonderfully crusty baguettes, but the bread itself would be just fine and with exactly the list of ingredients you choose. I always though people actually preferred that strange Wonder bread because it is impossible to make it at home ,like Twinkies, it doesn't gets moldy easily and stays soft for a long time. Is not it funny, you can make puff-pastry yourself, have fresh bread every morning, but in order to get something really convenient like unspoileable food, you have to rely on manufacturers?
  11. Maggan A

    Hey "Doc",There's a lot of FAT in those cancer causing treats!Watch out!

    Yes they are prophably loaded with dangerous cheap transfat. No way this "bleep" contains healthy expensive real butter!

  12. gr
    Ingredients:

    1/4 cup good olive oil
    1 cup chopped yellow onion
    2 (10-ounce) packages frozen chopped spinach, defrosted
    5 large eggs, lightly beaten
    3 tablespoons freshly grated Parmesan cheese
    Plain dry bread crumbs
    1 teaspoon grated nutmeg
    2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    2 cups small-diced feta cheese (12 ounces)
    3 tablespoons toasted pine nuts ( I didn't use these)
    24 sheets frozen phyllo dough, defrosted (note: you will need two packages)
    1/4 pound (1 stick) unsalted butter, melted
    flaked sea salt for sprinkling

    Directions:

    Add the olive oil to a large pot over medium heat. Add the scallions and saute until they begin to soften. Add the spinach, pressing it down into the pot and cover the pot. Let the spinach begin to wilt, uncover the pot and stir to redistribute the spinach. Cover the pot and continue to let the spinach wilt. It will release some water.
    When the spinach has wilted, transfer it to a colander and let it drain until the mixture is completely cool. Squeeze handfuls of spinach dry and then coarsely chop it and add it to a mixing bowl. Season with salt, pepper, and nutmeg. Stir in the crumbled feta and the beaten egg. Set aside in the refrigerator until ready to use the filling.
    Preheat the oven to 375 degrees F.
    Cover the stack of phyllo dough with a kitchen towel to keep it from drying out (and work quickly). Place one sheet of phyllo on a work surface with the short end nearest you. Brush with melted butter and top with another sheet of phyllo. Brush the second layer with melted butter as well. Cut the phyllo into 3 (3-inch wide) strips (phyllo comes in all different sizes so do your best to figure out how to cut your phyllo into the best size strips, about 3 inches wide and about a foot long or longer depending on your phyllo size. Mine were about 3-by-14-inches).
    Place a scant tablespoon of filling at the bottom of each strip off to the side in a rough triangle shape. Fold the corner of the phyllo to enclose the filling and form a triangle. Continue folding the strip (like a flag), maintaining the triangle shape. If you have a little bit of unsightly dough left at the end once you've folded a perfect spanakopita, feel free to trim off that last bit of excess dough or fold it over the best you can while maintaining the aesthetic integrity of the triangle. Repeat with the remaining dough and filling.
    Place the triangles seam-side down on 1 or 2 parchment paper-lined sheet pans and brush the tops with melted butter. Alternatively the triangles can be frozen on a sheet pan (without the butter) until completely frozen, transferred to a freezer bag, and then baked later from a frozen state. Bake the spanakopita for about 20 to 25 minutes or until golden brown and crisp (if baking 2 sheets at once, rotate pans from top to bottom halfway through). Previously frozen spanakopita may take about 10 minutes longer to bake.
    http://snackappetizers.blogspot.com

  13. Elena
    It's not even so much that being overweight that increases your risk of cancer per se, it's excess carbs and polyunsaturated vegetable oils (which would both be present in those buns) that cause cancer directly. Carbohydrates particularly have been implicated, since cancer cells' preferred (and ,if I am not mistaken, the only) metabolism pathway is built around glucose (and all carbohydrates turn into glucose). Simply put, our healthy cells can use both glucose and fat for energy, and most cells prefer fat. Cancer cells can only use glucose. It would be interesting to see any stories or statistics on people who have been able to halt to reverse cancer with LCHF, but I do think it's possible. This is also why I personally feel so bad about Steve Jobs' death. I admired his genius but, unfortunately, he was not as smart about his diet as he was about technology. When he refused conventional cancer treatment, what did he choose as an alternative? Raw vegetables and juices - loading his sick pancreas with more fructose. This was a suicide.

Leave a reply

Reply to comment #0 by

Older posts