Common medications disrupt gut health for years after use, but dietary changes and reducing unnecessary drugs can help your microbiome recover and rebuild.
As Dr. Mercola has reported, antibiotics disrupt the gut flora, which in turn causes multiple pathologies. In this Nature study published in the British Journal of Cancer, scientists from the University of Aberdeen, NHS Grampian, and Queen's University Belfast have discovered that antibiotic use may increase the risk of developing colon cancer, potentially more so among younger people.
Published in the British Journal of Cancer, the study, funded by Cancer Research UK, analyzed data from the Primary Care Clinical Informatics Unit (PCCIUR) national primary care database. From this routinely collected data, the team identified 7,903 people with colorectal cancer and compared them with more than 30,418 compatible individuals without a cancer diagnosis. The researchers controlled for genetic and non-genetic factors, such as underlying health conditions, to try to determine whether antibiotic use is a risk factor for colon cancer. To understand the effects of other risk factors, they then adjusted for alcohol consumption, smoking, and weight.
Early-onset and late-onset colon cancer were investigated separately, as evidence suggests that risk factors may differ between early-onset and late-onset disease.
Previously, only a small number of studies had investigated the relationship between antibiotics and colon cancer, and these studies were limited to older adults and showed mixed results.
Sarah Perrott adds: “We found that antibiotic exposure was associated with colon cancer in all age groups.
“This, along with many other dietary and lifestyle factors, may be contributing to the rise in colon cancer cases among young people.”
If only more doctors did NOT push antibiotics, pills. I come from an "old fashioned" family, country background. Went foraging with grandma for wild greens, berries, etc. , ate healthy home raised veggies, meats. Grandparents had a milk cow, I often got squirts direct from the cow into my mouth. Grandpa treated many colds, etc. with medicines from a local Indian medicine man. Only saw a doctor when absoutely necessary, like broken bones! Never got sick until we moved to the city introduced to processed foods, doctors and modern medicine".As a result I have a healthy immune system, never needed antibiotics. Been leery of pills so have not taken many and have been fortunate to have doctors who feel the same as I do. Late in 2025, my Lymphoma tried a comeback in my colon but we got it before it spread, cut out a small section. Once again, in remission. I had been eating some processed foods like meats raised with antibiotics. Back to local, grassfed only meats only.
This study revealed a statistically significant correlation between the use of long-course antibiotics and the risk of colon cancer (odds ratio = 1.89). Subgroup analysis identified specific agents within the long-course antibiotics, such as fluoroquinolones and clindamycin, with an elevated risk profile. Common comorbidities included hypertension (226 cases, 46%), diabetes mellitus (108 cases, 22%), and hyperlipidemia (88 cases, 18%). The most frequently prescribed antibiotics were fluoroquinolones (158 cases, 32%), followed by cephalosporins (108 cases, 22%) and macrolides (88 cases, 18%).
https://ascopubs.org/doi/abs/10.1200/JCO.2024.42.16_suppl.e15643 .---- In this report, PubMed, the Cochrane Library, and EMBASE were searched for studies reporting on antibiotic use and subsequent cancer risk. We included observational studies of adult subjects with prior antibiotic exposure and available information on incident cancer diagnoses. The association of cancer risk with antibiotic intake was assessed among 7,947,270 participants (n = 25 studies). Overall, antibiotic use was an independent risk factor for cancer development (OR 1.18). The risk was especially higher for lung cancer (OR 1.29,), lymphomas (OR 1.31), pancreatic cancer (OR 1.28), renal cell carcinoma (OR 1.28), and multiple myeloma (OR 1.36). There is moderate evidence that excessive or prolonged lifetime antibiotic use is associated with a slightly increased risk of various types of cancer.
Further insight as to how our Gut and the symbiotic relationship we have with either a healthy community of microbes, or an unhealthy damaged community of microbes impact us. Deeper understanding how important Our Bodies Garden - the Gut is to our well being, our potential to find our full potential.
While not expressed in the article also has implications as to the Health of Our Garden, Planet Earths "gut." Research by Dr. Zack Bush noted as all the chem's, ag chem's, anti-biotics' and the many medical products overspill into the waterways as they traveled down the rivers to the cities and the Gulf: The rates of Dis-ease's rises all the way down in each population center. Such it is reasonable to expect to affect all forms of life and reduce the populations, the varieties of Microbes that either we need as humans, or the many living things we need as humans.
Being as antibiotics are a major offender and are given to livestock * supports our efforts for Biodynamic Regenerative, Sustainable Agriculture and Society. Then there is more than our combined other medical products overspill but also the many pollutions the public has had concerns with for more than half a century. * (And crops, as Glyphosate can be classified as an antibiotic, and if the memory is working, plants are being Genetically Modified to have antibiotic genes in them.)
While this research shows how extreme outcomes are in current populations, those with little use of meds are still affected to some degree from "background noise" of whatever offender the whole population would be exposed too. This makes it hard to have a clean population with what might have been a clean gut microbe population to compare too. It would seem most likely about the only way to figure out what "normal levels, varieties microbes" may be, would need enough "Ice Men - Otzi's" found with guts intact to see what once was.
Very true, Just. Also: Common preservatives used to keep food safe and extend its shelf life may be linked to an increased risk of several types of cancer and type 2 diabetes, according to two new studies conducted in France.
“These are very important findings about preservatives that are not only widely used in the French and European markets, but also in the United States,” said lead author Mathilde Touvier, principal investigator of the NutriNet-Santé study used to conduct the research.
The NutriNet-Santé study, which began in 2009, compares online reports on diet and lifestyle from more than 170,000 participants with their medical data stored in the French national health system.
Two new studies are the first to examine the role of preservatives in the development of cancer and type 2 diabetes.
The cancer study, published Wednesday in the journal BMJ, examined in detail the impact of 58 preservatives on approximately 105,000 people who did not have cancer in 2009 and were followed for up to 14 years. Only those who completed frequent, brand-specific food questionnaires over a 24-hour period were included. Those who consumed more foods with preservatives were compared to those who consumed less.
The researchers thoroughly analyzed 17 preservatives consumed by at least 10% of the participants and found that 11 of the additives were not linked to cancer. However, the six compounds that were linked to cancer are considered GRAS (Generally Recognized As Safe) in food by the U.S. Food and Drug Administration (FDA). These include sodium nitrite, potassium nitrate, sorbates, potassium metabisulfite, acetates, and acetic acid.
Sodium nitrite, a chemical salt commonly used in processed meats such as bacon, ham, and sausages, was associated with a 32% increased risk of prostate cancer. Its relative, potassium nitrate, was associated with a 22% increased risk of breast cancer and a 13% increased risk of all types of cancer. The World Health Organization has long considered processed meat a carcinogen, with a direct link to colon cancer.
Sorbates, especially potassium sorbate, were associated with a 26% increased risk of breast cancer and a 14% increased risk of all types of cancer. These water-soluble salts are used in wine, baked goods, cheeses, and sauces to prevent mold, yeast, and some bacteria.
Potassium metabisulfite, often used in winemaking and beer production, was associated with a 20% increased risk of breast cancer and an 11% increased risk of all types of cancer, according to the study.
Acetates, which come from natural fermentation and are used in foods such as meats, sauces, breads, and cheeses, were linked to a 25% increased risk of breast cancer and a 15% increased risk of cancer overall. Acetic acid, the main ingredient in vinegar, was associated with a 12% increased risk of all types of cancer, according to the study. https://cnnespanol.cnn.com/2026/01/08/salud/conservantes-alimentos-cancer-diabetes-trax
If the memory is working may we add some of these nitrates may also have a tie to Alzheimer's? Seem to recall a while back they were tied to what was called another type of diabetes affecting the brain. Not firm on this memory though.
My grandparents never gave their milk cow, hogs or chickens anything but what God gave us, grass, native weeds, bugs and fresh creek water! They never got sick, our family never got sick! Again, if they showed signs of being sick, they were given local indian medicines same as us. I drank milk straight from the cow, we made homemade ice cream with the same milk, made our own butter! No chemicals! Funny how mankind managed to survive without all of big pharma's pills!
As Dr. Mercola has reported, antibiotics disrupt the gut flora, which in turn causes multiple pathologies. In this Nature study published in the British Journal of Cancer, scientists from the University of Aberdeen, NHS Grampian, and Queen's University Belfast have discovered that antibiotic use may increase the risk of developing colon cancer, potentially more so among younger people.
Published in the British Journal of Cancer, the study, funded by Cancer Research UK, analyzed data from the Primary Care Clinical Informatics Unit (PCCIUR) national primary care database. From this routinely collected data, the team identified 7,903 people with colorectal cancer and compared them with more than 30,418 compatible individuals without a cancer diagnosis. The researchers controlled for genetic and non-genetic factors, such as underlying health conditions, to try to determine whether antibiotic use is a risk factor for colon cancer. To understand the effects of other risk factors, they then adjusted for alcohol consumption, smoking, and weight.
Early-onset and late-onset colon cancer were investigated separately, as evidence suggests that risk factors may differ between early-onset and late-onset disease.
Previously, only a small number of studies had investigated the relationship between antibiotics and colon cancer, and these studies were limited to older adults and showed mixed results.
Sarah Perrott adds: “We found that antibiotic exposure was associated with colon cancer in all age groups.
“This, along with many other dietary and lifestyle factors, may be contributing to the rise in colon cancer cases among young people.”
https://www.abdn.ac.uk/news/15702/ (2022)
https://www.nature.com/articles/s41416-021-01665-7
https://www.nature.com/articles/s41416-021-01665-7.epdf?sharing_token=IulcLCO7ok2QdZNYubfxCtRgN0jAjWel9jnR3ZoTv0PG3rELOfVVKoomra7JwJZv6mjzGAoufmYnFQqIlEZMukgwcGjufIHufotMlRJgOzcOnmJr9ek9ZVIyrR19q7hKSBxiUNZPk9_9ezdbs2jOf2xiUsNoR5Hqeo0a9ztsRNE%3D ,-----
If only more doctors did NOT push antibiotics, pills. I come from an "old fashioned" family, country background. Went foraging with grandma for wild greens, berries, etc. , ate healthy home raised veggies, meats. Grandparents had a milk cow, I often got squirts direct from the cow into my mouth. Grandpa treated many colds, etc. with medicines from a local Indian medicine man. Only saw a doctor when absoutely necessary, like broken bones! Never got sick until we moved to the city introduced to processed foods, doctors and modern medicine".As a result I have a healthy immune system, never needed antibiotics. Been leery of pills so have not taken many and have been fortunate to have doctors who feel the same as I do. Late in 2025, my Lymphoma tried a comeback in my colon but we got it before it spread, cut out a small section. Once again, in remission. I had been eating some processed foods like meats raised with antibiotics. Back to local, grassfed only meats only.
This study revealed a statistically significant correlation between the use of long-course antibiotics and the risk of colon cancer (odds ratio = 1.89). Subgroup analysis identified specific agents within the long-course antibiotics, such as fluoroquinolones and clindamycin, with an elevated risk profile. Common comorbidities included hypertension (226 cases, 46%), diabetes mellitus (108 cases, 22%), and hyperlipidemia (88 cases, 18%). The most frequently prescribed antibiotics were fluoroquinolones (158 cases, 32%), followed by cephalosporins (108 cases, 22%) and macrolides (88 cases, 18%).
https://ascopubs.org/doi/abs/10.1200/JCO.2024.42.16_suppl.e15643 .---- In this report, PubMed, the Cochrane Library, and EMBASE were searched for studies reporting on antibiotic use and subsequent cancer risk. We included observational studies of adult subjects with prior antibiotic exposure and available information on incident cancer diagnoses. The association of cancer risk with antibiotic intake was assessed among 7,947,270 participants (n = 25 studies). Overall, antibiotic use was an independent risk factor for cancer development (OR 1.18). The risk was especially higher for lung cancer (OR 1.29,), lymphomas (OR 1.31), pancreatic cancer (OR 1.28), renal cell carcinoma (OR 1.28), and multiple myeloma (OR 1.36). There is moderate evidence that excessive or prolonged lifetime antibiotic use is associated with a slightly increased risk of various types of cancer.
https://www.mdpi.com/2072-6694/11/8/1174
Further insight as to how our Gut and the symbiotic relationship we have with either a healthy community of microbes, or an unhealthy damaged community of microbes impact us. Deeper understanding how important Our Bodies Garden - the Gut is to our well being, our potential to find our full potential.
While not expressed in the article also has implications as to the Health of Our Garden, Planet Earths "gut." Research by Dr. Zack Bush noted as all the chem's, ag chem's, anti-biotics' and the many medical products overspill into the waterways as they traveled down the rivers to the cities and the Gulf: The rates of Dis-ease's rises all the way down in each population center. Such it is reasonable to expect to affect all forms of life and reduce the populations, the varieties of Microbes that either we need as humans, or the many living things we need as humans.
Being as antibiotics are a major offender and are given to livestock * supports our efforts for Biodynamic Regenerative, Sustainable Agriculture and Society. Then there is more than our combined other medical products overspill but also the many pollutions the public has had concerns with for more than half a century. * (And crops, as Glyphosate can be classified as an antibiotic, and if the memory is working, plants are being Genetically Modified to have antibiotic genes in them.)
While this research shows how extreme outcomes are in current populations, those with little use of meds are still affected to some degree from "background noise" of whatever offender the whole population would be exposed too. This makes it hard to have a clean population with what might have been a clean gut microbe population to compare too. It would seem most likely about the only way to figure out what "normal levels, varieties microbes" may be, would need enough "Ice Men - Otzi's" found with guts intact to see what once was.
Very true, Just. Also: Common preservatives used to keep food safe and extend its shelf life may be linked to an increased risk of several types of cancer and type 2 diabetes, according to two new studies conducted in France.
“These are very important findings about preservatives that are not only widely used in the French and European markets, but also in the United States,” said lead author Mathilde Touvier, principal investigator of the NutriNet-Santé study used to conduct the research.
The NutriNet-Santé study, which began in 2009, compares online reports on diet and lifestyle from more than 170,000 participants with their medical data stored in the French national health system.
Two new studies are the first to examine the role of preservatives in the development of cancer and type 2 diabetes.
The cancer study, published Wednesday in the journal BMJ, examined in detail the impact of 58 preservatives on approximately 105,000 people who did not have cancer in 2009 and were followed for up to 14 years. Only those who completed frequent, brand-specific food questionnaires over a 24-hour period were included. Those who consumed more foods with preservatives were compared to those who consumed less.
The researchers thoroughly analyzed 17 preservatives consumed by at least 10% of the participants and found that 11 of the additives were not linked to cancer. However, the six compounds that were linked to cancer are considered GRAS (Generally Recognized As Safe) in food by the U.S. Food and Drug Administration (FDA). These include sodium nitrite, potassium nitrate, sorbates, potassium metabisulfite, acetates, and acetic acid.
Sodium nitrite, a chemical salt commonly used in processed meats such as bacon, ham, and sausages, was associated with a 32% increased risk of prostate cancer. Its relative, potassium nitrate, was associated with a 22% increased risk of breast cancer and a 13% increased risk of all types of cancer. The World Health Organization has long considered processed meat a carcinogen, with a direct link to colon cancer.
Sorbates, especially potassium sorbate, were associated with a 26% increased risk of breast cancer and a 14% increased risk of all types of cancer. These water-soluble salts are used in wine, baked goods, cheeses, and sauces to prevent mold, yeast, and some bacteria.
Potassium metabisulfite, often used in winemaking and beer production, was associated with a 20% increased risk of breast cancer and an 11% increased risk of all types of cancer, according to the study.
Acetates, which come from natural fermentation and are used in foods such as meats, sauces, breads, and cheeses, were linked to a 25% increased risk of breast cancer and a 15% increased risk of cancer overall. Acetic acid, the main ingredient in vinegar, was associated with a 12% increased risk of all types of cancer, according to the study. https://cnnespanol.cnn.com/2026/01/08/salud/conservantes-alimentos-cancer-diabetes-trax
Preservatives, antiobiotics, developed to overcome sloppy methods of fsrming, slaughter that contaminate our food!
If the memory is working may we add some of these nitrates may also have a tie to Alzheimer's? Seem to recall a while back they were tied to what was called another type of diabetes affecting the brain. Not firm on this memory though.
My grandparents never gave their milk cow, hogs or chickens anything but what God gave us, grass, native weeds, bugs and fresh creek water! They never got sick, our family never got sick! Again, if they showed signs of being sick, they were given local indian medicines same as us. I drank milk straight from the cow, we made homemade ice cream with the same milk, made our own butter! No chemicals! Funny how mankind managed to survive without all of big pharma's pills!