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Increased Intake Of Fish Oil Proposed To Reduce Risk Of Colorectal Cancer


Increased dietary intake of fish oil, containing omega-3 fatty acids, has been proposed to reduce the risk of colorectal cancer.


Research conducted by scientists at the Dr. Rath Research Institute has proven that key steps in the development and spread of cancer can be controlled naturally. Their work shows that a specific combination of micronutrients can inhibit cancer cell invasion and metastasis, cancer cell multiplication and tumor growth, and the formation of new blood vessels that feed tumors (angiogenesis). It can also induce the natural death of cancer cells (apoptosis).

The micronutrients used in this pioneering research include vitamin C; the amino acids lysine, proline, arginine and n-acetyl-cysteine; the minerals selenium, copper, and manganese; and the polyphenols epigallocatechin gallate (an extract from green tea) and quercetin.

To learn more about Dr. Rath’s groundbreaking approach to the natural control of cancer, read the book he authored with Dr. Aleksandra Niedzwiecki, Victory Over Cancer.

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