How to Reduce Cancer Risk by 90%

Written by Justus R. Hope on January 16, 2026. Posted in Current News

Today (January 12th – Ed) marks the culmination of groundbreaking work in cancer prevention—a synthesis that bridges the harsh reality of the modern American diet with an evidence-based, practical solution accessible to everyone

This protocol represents the most powerful cancer stem cell (CSC) blocking strategy ever documented using over-the-counter agents.

I urge you to share this information widely. This is not theoretical—it reflects my personal daily practice, supported by peer-reviewed clinical trials and rigorous preclinical research.

What I’m presenting is not a collection of random supplements with uncertain benefits. This is a precision-targeted protocol: the minimum effective combination of natural agents proven to reduce overall cancer risk by 90 percent or more.

This is the first time a 90 percent cancer prevention threshold has been achieved using six or fewer readily available, over-the-counter agents—making it both scientifically sound and practically achievable for the majority of people.

Why This Protocol Matters

While a ten-agent protocol offers marginally superior cancer prevention (93 vs 90 percent risk reduction), it creates compliance barriers that undermine real-world effectiveness. Similarly, adopting a monastery-like diet of pure vegetables proves unsustainable for most families.

And relocating to regions with pristine volcanic or glacial water remains financially impossible for all but the wealthy elite.

Rooted in Personal Experience and Clinical Reality

This protocol emerges from deeply personal origins: my father’s death from pancreatic cancer, my friend’s loss to brain cancer, and the urgent health challenges facing families in 2026. These experiences forged my commitment to develop interventions that are both maximally effective and realistically implementable.

I refuse to recommend anything I wouldn’t follow myself. Taking six to seven evidence-based supplements combined with simple dietary modifications—that’s the entire “sacrifice” required to achieve near-complete elimination of cancer risk.

Let us begin.

The Hidden Cancer Risk of the Standard American Diet

I once savored a classic salami sandwich on white bread—adding what I believed were “healthy” vegetables like iceberg lettuce and supermarket tomatoes. I’d wash it down with an ice-cold cola, and frequently finish with cherry pie topped with vanilla ice cream.

Ignorance felt comfortable. I had no awareness, before entering college, that each meal was incrementally shortening my lifespan and dramatically elevating my cancer risk. This dietary pattern increases overall lifetime cancer risk from the population baseline of 39 percent to 65-75 percent—a 92 percent relative risk increase.

Cancer Mortality: Then and Now

In the 1970s, cancer deaths were driven primarily by cigarette smoking, which caused the majority of lung cancer cases when smoking rates exceeded 40 percent of adults. Yet even as smoking declined dramatically—from 42 percent (1965) to 14 percent (2018)—overall cancer mortality has remained stubbornly elevated. Why?

The drivers have shifted:

Obesity epidemic: Adult obesity rates tripled from ~15 percent (1975) to 42 percent (2024), fueling cancer incidence across multiple types
Type 2 diabetes: Prevalence tripled since 1975, creating metabolic conditions that promote cancer stem cell survival
Pancreatic cancer: +10.8 percent mortality increase (1975-2024)—the only major cancer with rising death rates, directly linked to obesity and diabetes
Liver cancer: +135.7 percent mortality increase (1975-2024)—driven by hepatitis C epidemic fallout, non-alcoholic fatty liver disease (NAFLD), and alcohol-related cirrhosis

The salami sandwich I once enjoyed represents far more than a meal—it embodies the precise dietary pattern epidemiologically linked to colorectal cancer (RR 2.5), breast cancer (RR 3.5), and pancreatic cancer (RR 3.5) when consumed three times daily.

What felt like harmless comfort food was, in fact, a carcinogenic blueprint.

What is truly astonishing is that the majority of cancers can be abolished by using technology’s analysis of Cancer Stem Cells or CSCs.

These are the roots of cancer, and cancer cannot form or sustain itself without them. But let us discuss why my salami sandwiches, cola, and dessert were risky, and why today, ultra processed foods of all kinds extend these cancer risks.

The Shocking Truth About Processed Meat: A Class I Carcinogen

I took pride in never smoking—believing I’d avoided cancer’s primary risk factor. Yet throughout my childhood and teenage years, I unknowingly absorbed my father’s secondhand smoke.

More alarming still: I recently discovered while researching cancer prevention that the processed salami I routinely consumed is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC)—the identical classification assigned to asbestos and tobacco smoke.

Hard salami, bacon, hot dogs, and other processed meats occupy the IARC’s most dangerous carcinogen category—Group 1—indicating definitive evidence of human carcinogenicity, equivalent to cigarette smoking and asbestos exposure.

The dose-response relationship is clear and alarming:

Each 50g daily portion (approximately 2 slices of salami) increases colorectal cancer risk by 18 percent
At 150g daily (three servings—the classic “salami sandwich three times daily” pattern): cumulative colorectal cancer risk reaches RR 1.54-2.00, representing a 54-100 percent increase
Meta-analyses comparing highest versus lowest processed meat consumption categories demonstrate RR 1.20-1.49 for colorectal cancer—a consistent, dose-dependent relationship across multiple large cohort studies

This isn’t theoretical. At three daily servings, processed meat alone elevates colorectal cancer risk to levels comparable to heavy smoking.

The Biochemical Mechanisms of Carcinogenesis

Processed meat’s carcinogenic effects operate through multiple, synergistic pathways:

Sodium nitrite preservation → N-nitroso compound (NOC) formation: Nitrites added as preservatives react with amino acids in the acidic stomach environment, generating carcinogenic N-nitroso compounds
Animal model confirmation: Nitrite-containing processed meat increases intestinal tumor burden by 53% compared to nitrite-free meat preparations—direct causation demonstrated in controlled experiments
Heme iron-catalyzed endogenous NOC formation: The iron in red meat catalyzes additional NOC production within the gastrointestinal tract, amplifying carcinogenic exposure
Lipid peroxidation: Oxidative degradation of fats generates reactive aldehydes that damage DNA and promote mutagenesis
Gut microbiome dysbiosis: Processed meat consumption shifts the intestinal microbiome toward pro-inflammatory, carcinogen-producing bacterial species
Elevated trimethylamine N-oxide (TMAO): Gut bacteria metabolize carnitine and choline from red meat into TMAO, which promotes inflammation and cardiovascular disease while creating a pro-carcinogenic environment

The salami sandwich I once enjoyed wasn’t just unhealthy—it was biochemically equivalent to smoking cigarettes, systematically initiating the molecular cascades that transform normal cells into malignancies.

Sugar-Sweetened Beverages: Systemic Cancer Acceleration

Three colas daily (approximately 1.1L) delivers 120-140g of added sugar and high-fructose corn syrup—creating a metabolic environment that systematically promotes cancer growth across multiple organ systems.

The epidemiological evidence is unambiguous: Each 100mL daily increment of sugar-sweetened beverages increases overall cancer risk by HR 1.18 (95 percent CI 1.10-1.27). At 1,100mL daily consumption (three 12-ounce cans), the estimated overall cancer RR reaches 1.12-1.15—a 12-15 percent increase in cancer incidence.

Cancer-specific risks escalate dramatically:

Breast cancer: HR 1.22 per 100mL/day; three daily servings yields RR 1.30-1.40 (30-40 percent increase)
Colorectal cancer: RR 1.17 (95 percent CI 1.07-1.28; 17 percent increase)
Hepatocellular carcinoma (liver cancer): Positive dose-response association
Pancreatic cancer: Positive dose-response association

The Fructose-Tumor Axis: Direct Metabolic Fuel for Cancer

High-fructose corn syrup operates through carcinogenic pathways that extend far beyond its role in obesity. Groundbreaking 2025 research demonstrates that fructose directly accelerates tumor growth in skin, breast, and cervical cancers through a previously unknown mechanism: liver metabolism of fructose produces lysophosphatidylcholines (LPCs) that serve as direct fuel molecules for tumors.

Critically, this tumor-fueling effect occurs independent of weight gain—even lean individuals consuming high-fructose beverages experience accelerated cancer cell proliferation.

Additional fructose-driven carcinogenic mechanisms:

Insulin/IGF-1 signaling pathway activation: Fructose induces sustained insulin resistance, elevating circulating IGF-1 levels that enhance tumor growth and suppress apoptosis
Preferential pancreatic cancer cell division: Fructose serves as the preferred metabolic substrate for pancreatic ductal adenocarcinoma (PDAC) cells, accelerating their proliferation beyond glucose-driven growth
Lipogenesis and inflammation: Fructose metabolism generates de novo lipogenesis in the liver, producing inflammatory mediators and oxidative stress that promote carcinogenesis

The cola I once drank three times daily wasn’t merely contributing to obesity—it was directly feeding existing micro-tumors and creating the metabolic conditions for new cancer stem cells to thrive.

Advanced Glycation End-Products (AGEs): The Hidden Carcinogenic Multiplier

Cherry pie consumed three times daily represents an extreme dietary source of AGEs—formed when sugars react with proteins during high-temperature baking of sugar-rich filling and refined flour crust.

These AGEs operate as independent carcinogens, multiplying cancer risk beyond the effects of sugar and processed ingredients alone.

The dose-response relationship is dramatic:

Dietary AGE intake (specifically carboxymethyl-lysine, CML-AGE) at highest versus lowest quintiles increases breast cancer risk by HR 1.30 (95 percent CI 1.04-1.62; 30 percent increase)
More alarmingly, the highest tertile of CML-AGE intake shows 49 percent increased risk of in situ breast cancer (HR 1.49, 95 percent CI 1.11-2.01) and 24 percent increased hormone receptor-positive breast cancer (HR 1.24)
Prostate cancer risk increases nine percent at the 90th percentile of methylglyoxal-derived AGEs

The AGE-RAGE Inflammatory Cascade

AGEs activate the RAGE receptor (Receptor for Advanced Glycation End-Products), triggering a cascade of pro-inflammatory transcription factors:

NF-κB activation: Drives chronic inflammation and cancer stem cell survival
STAT3 activation: Promotes tumor cell proliferation and immune evasion
HIF-1α stabilization: Creates hypoxic conditions favoring angiogenesis and metastasis

In prostate cancer specifically, AGE-RAGE interactions promote both primary tumor growth and invasive metastatic behavior.

The Synergistic AGE Catastrophe

This dietary pattern—processed salami sandwich, three colas, cherry pie three times daily—creates catastrophic synergistic AGE accumulation through dual mechanisms:

Exogenous AGE sources: High-temperature cooked processed meat (salami) + baked goods (cherry pie) deliver massive preformed AGE loads
Endogenous AGE production: Chronic hyperglycemia from 140g+ daily added sugar drives non-enzymatic glycation reactions in vivo, generating AGEs continuously within tissues

The result: A self-reinforcing carcinogenic cycle where dietary AGEs activate RAGE receptors, which promote inflammation that generates additional endogenous AGEs, perpetuating a state of continuous cellular damage and malignant transformation.

What I believed was an innocent dessert was biochemically functioning as an inflammatory accelerant—activating the precise molecular pathways (NF-κB, STAT3) that cancer stem cells exploit for survival and proliferation.

Fast Food almost as Harmful as Salami Diet

While the Salami Diet is worse than the Big Mac and Fries diet, it is not by much, and both increase your likelihood of contracting cancer by some 5 to 10 years earlier.

Your Personal Cancer Risk: The Stark Reality

The population baseline lifetime cancer risk is 39 percent—meaning that under average conditions, roughly two in five Americans will develop cancer during their lifetime.

But diet transforms this baseline dramatically:

Standard American Diet (moderate processed food intake): Cancer risk rises to 50-55 percent (30 percent relative increase)
Big Mac meal pattern (three times daily): Cancer risk escalates to 60-70 percent (65-80 percent relative increase)
Salami sandwich meal pattern (three times daily): Cancer risk peaks at 70-75 percent (80-92 percent relative increase)

Translation: The salami-based diet nearly doubles your lifetime cancer risk compared to population baseline. You transform from a 2-in-5 chance to nearly a 3-in-4 chance of developing cancer.

The Bottom Line: Marginal Differences, Catastrophic Outcomes

The salami-based meal carries 10-15 percent higher overall cancer risk than the Big Mac meal, driven by three factors:

Processed meat Group 1 carcinogen status (definitive human evidence) versus red meat Group 2A (probable human carcinogen)
Nitrite preservation creating 10× higher NOC content than fresh meat
Higher ultra-processed food percentage (90 percent vs 80 percent)

However, this 10-15 percent difference is trivial compared to the 100-180 percent increased cancer risk both diets create relative to Mediterranean dietary patterns.

Both dietary patterns rank among the most carcinogenic exposures documented in nutritional epidemiology—comparable to 15-20 percent of tobacco smoking’s carcinogenic potency for colorectal cancer specifically.

Public Health Imperative: Complete Elimination

The dramatic health benefit derives from abandoning these dietary patterns entirely—not from selecting the “lesser evil” between them.

Processed meat (salami) elimination represents marginally higher priority than excessive red meat reduction, but both patterns demand complete elimination to achieve meaningful cancer risk reduction.

The salami sandwich and Big Mac I once consumed weren’t merely unhealthy choices—they were biochemically equivalent to voluntary carcinogen exposure, systematically initiating the molecular cascades that transform 39 percent baseline cancer risk into a 70-75 percent near-certainty.

Eliminating these patterns is not sacrifice. It is survival.

See more here substack.com

Header image: Kensignton Company

Editor’s note: by saying we should eliminate red meat altogether from our diets, has Justus Hope joined the ranks of those wanting to stop us eating any meat?