Popular meat- and dairy-free heath and wellness author Kathy Freston just published an article on The Huffington Post discussing cancer. Freston reports that in a recent study published in Annals of Nutrition & Metabolism it was concluded that vegetarians are less likely to develop cancer than omnivores. Additionally, in a study out of National Cancer Institute-funded Loma Linda University, it was reported that vegans had lower rates of developing cancer than their omnivorous and vegetarian counterparts. Internists Elizabeth Blackburn, a Nobel Prize winner, and Dean Ornish found that eating a plant-based diet for roughly three months activates more than 500 disease-fighting genes.
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