Welcome to Dishing Up Nutrition. I'm Kara Carper. I'm a licensed nutrition and certified nutrition

specialist here at nutritional weight and wellness. We are excited to unpack a lot of information today, but before we get started, I would like

to invite you to share our podcast with someone that you think could benefit from hearing

our real food message.

The best way to support our podcast is to share it with others to help spread the word.

Now, let's get into today's topic, which is colon cancer. Specifically, we'll be focusing on how to use nutrition to lower

your risk of developing colon cancer. This is one of those topics that can feel heavy, but it's also one of those empowering areas in the nutrition science field.

You might have seen in the news that more and more people are getting diagnosed with colon cancer at younger ages.

For people in their 30s and 40s, it's really hitting closer to home.

For a long time, colon cancer felt like something that happened later in life, happened to other people when they were older.

Now we're seeing it in people who are raising families. They still have careers.

They're out running marathons and they're active. Unfortunately,

it's not an easy cancer to fight. In fact, colon cancer is the second leading cause of cancer death

in the United States overall. It's the highest cancer killer of Americans under the age of 50.

And that shift has understandably made people nervous.

It didn't used to be this way.

Today, we're going to unpack this in a way that feels grounding and not scary.

Yes, rates are rising in younger adults.

But again, the more knowledge you have, the more empowered you will be to prevent this cancer.

That's right.

So I'd like to welcome my co-host, Brandy Burrell.

Brandy is a registered and licensed dietitian here at Nutritional Weight and Wellness.

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