Cancer Cures |
| Cancer Research They’re still bumbling on |
| Living Nutrition No. #3, Spring 1997 page 14 |
| Also read Fluoridation |
The Associated Press released a news report
in late May titled, "Cold virus shows promise in killing
cancer cells."
"The Promise"? The American
public has been fed that line by the media for decades! Cold
viruses, deranged genetic debris, for treating cancer? That
machination is so absurd it would be the most outrageous joke
of all time if human lives were not the issue here. Killing
cancer cells does not extend lives -it shortens lives. That’s
what the statistics have always shown.
Why does the mainstream media release reports of "promising"
new treatment for cancer every few weeks? Because they have
an association with the medical industry, which needs the support
of the public, the gullible public, to continue funding for
medical research so that cancer researchers may continue to
support the pharmaceutical and medical industries and make their
living - a fruitless shenanigan and a sad waste of billions
of dollars.
As pointed out by Neal D. Barnard, M.D., president of the Physicians
Committee for Responsible Medicine, and others, the "war
on cancer" is a lost cause - cancer death rates keep climbing
each year. Chemical, radiation, surgical and other medical therapies
shorten people’s lives; people with cancer live a lot
longer with no treatment.
So, why do these researchers keep on bumbling on? Why will they
not acknowledge that many people have overcome cancer by fasting
and juicing therapy and dietary changes? Because this country
does not legally recognize any modality for treating cancer
other than drugs, radiation and surgery. It’s all about
status quo power and money. Money for medicine. Money that perpetuates
human suffering. Billions of wasted dollars.
Do you think the medical establishment or the mainstream media
would be interested in the next two news Items?
Sharon Latson, diagnosed with breast cancer, shocks her doctor
after 50 days on citrus juice! Early this year, a routine checkup
found breast cancer in Sharon Latson of Shasta, California.
After consulting with Roe Gallo, Sharon went on a cleansing
diet of nothing but fresh, organically grown citrus juices orange,
tangelo and grapefruit.
After 50 days on the juices, Sharon returned to her doctor for
an examination. After finding Sharon in good health with no
apparent trace of cancer, the doctor said, "Don’t
tell my other patients what you’re doing, it will put
me out of business."
After two months of fresh organic fruit, Bob Ham is kissing
his 5-year bout with leukemia good-bye! After unsuccessfully
treating his leukemia with chemotherapy for five years, Bob
Ham of San Diego. California met with Roe Gallo and agreed to
try a new approach. Within two months of doing fresh organic
fruit and fresh squeezed organic orange juice, Bob’s white
blood cell count dropped from over 30,000 to 24,000.
Bob’s doctor was amazed. He told Bob, "It looks like
you’re actually getting better, " and he canceled
Bob’s prescription for chemotherapy.
Fruit - the food of a world champion athlete!
Here is a news piece that appeared in the March Fruitarian Network
News, by a person named Connor:
"I am presently
constructing a new diet for myself and it involves 90% consumption
of fruit. I am not sure if you know this, but there is s family,
the Gracies, who are Brazilian Jiu-Jitsu practitioners. There
are approximately 500 of these "Gracies" and they
are all undefeated fighters!
I know this may not impress others, but as a martial arts instructor
and self-defense consultant, this is HUGE news. The reason I’m
talking about these guys? Well, they are all fruitarians! As
a matter of fact, a typical meal in the Gracie family consists
of sliced persimmons, watermelon juice and bananas as a side
dish.
Apparently before a championship fight in Japan, Rickson Gracie
(the best fighter in the whole world] consumed fruit juice and
papayas as his sole diet during the two weeks before his fight.
He is presently the World Jiu-Jitsu Champion.
Just though you might be interested that a world champion is
a fruitarian!"
Senator Strom Thurmond
At age 94 he has sets the record as the oldest and longest serving
senator - he credits fresh fruit, sturdy genes and daily calisthenics! |
| Breast Cancer: A Journey to
Health |
Statistics
The statistics are startling! According to the American Cancer
Society:
1. Cancer is the second most common cause of death in the U.S.
today.
2. 1 out of 3 Americans alive today will develop cancer.
3. Within five years, 2 out of every 5 Americans will develop
cancer.
What’s going on? Well, we know that cancer is caused when
normal, healthy cells mutate into abnormal, cancerous cells
that propagate and spread. But what makes them mutate to begin
with? For years, researchers have struggled against the clock
to find the trigger. In some cases the key seems to lie in genetically
inherited, predisposed genes that cause cancer when switched
on by some external aggravant. In other cases, environmental
toxins such as
Asbestos and smog are the culprits. We also know that free radicals,
which are the result of a poor lifestyle, are one of the major
contributing factors in the development of cancer. Also, xenoestrogens
from synthetic chemicals turn into estrogen and contribute to
the cancer crisis. And we’ve learned without doubt that
cigarette smoke causes lung cancer.
Now that scientific study has proven the connection between
cancer and external triggers, the link between cancer and food
falls right into place, yet so many people refuse to accept
that what they put in their mouths can result in cancerous tumors.
Maybe this resistance has much to do with the suspect foods
being mom’s home cooking and barbecue favorites.
The Support of Scientific LiteratureThe evidence is indisputable
a representative of the American Cancer Society estimates that
diet and nutrition can be named in 30 percent to 40 percent
of cancer cases. A quick tour through any medical database will
bring up reams of studies one after the other attesting to the
link between diet and cancer. Consider these few:
1. "Diet and Colon Cancer" (Research report) by F.
Giovannucci, Cancer Researcher
Weekly,
Dec. 13, 1993, p. 21.
2. Animal Fat Linked to Prostate Cancer" (Study of 47,855
men, which found that
those who ate large
amounts of red meat were 80 percent more likely to contract
prostate cancer.) Facts on File, Oct.14, 1993,
p. 774.
3. "Dietary Factors and the Risk of Endometrial Cancer"
(Periodical report) Cancer
Researcher
Weekly, July 19, 1993, p. 26.
4. "Diet Versus Cancer" (Diets high in vegetables,
fruits, and grains reduce risk of
cancer
according to this study by the American Cancer Society) New
York Times,
October 7, 1992, p. B7.
5. "Studies Create Confusion, But Eating Greens Is Good"
(National Cancer Institute
and
Johns Hopkins University School of Medicine studies on health
benefits of
eating vegetables)
by Wayne Hearn, American Medical News, May 9, 1994, p. 20.
Cures in Living Foods Ward Off Cancer
The new buzzword when discussing nutrition and cancer is phytochemicals.
Phytochemicals are components within natural food that have
been proven to retard cancer development and growth. One such
substance is sulforaphane, which researchers from Johns Hopkins
University School of Medicine extracted from broccoli and gave
to rats that already had been treated with a carcinogen that
causes mammary tumors. The substance (also found in cauliflower,
brussels sprouts, turnips, and kale) significantly reduced the
size and number of the tumors and delayed their development.
The researchers say the substances enhance the performance of
enzymes that protect against cancer-causing agents.
Actually, phytochemicals work at several steps in the process
of cancer development. "At almost every one of the steps
along the pathway leading to cancer," says epidemiologist
John Potter of the University of Minnesota, "there are
one or more compounds in vegetables or fruit that will slow
up or reverse the process. Take a look at this sampling:
Foods That Slow Up Or Reverse Cancer
Broccoli also contains phenethyl isothiocyanate, which prevents
carcinogens from binding to DNA, and inclole-3-carbinol, which
causes estrogen to break down into a harmless metabolite rather
than the form linked to breast cancer.
Cabbage harbors a high concentration of indole-3-carbinol along
with oltipraz, which increases enzymes that protect against
a wide range of cancers and brassinin, which has been shown
to protect against mammary and skin tumors.
Garlic and onions contain ally lic sulfides, which work by waking
up enzymes that detoxify cancer-causing chemicals inside cells.
Chili peppers contain capsaicin, which keeps toxic molecules
(especially those in cigarette smoke) from attaching to DNA
the spot where sparks ignite into lung and other cancers.
Citrus fruits and berries are storehouses of flavonoids, which
keep cancer-causing hormones from latching onto a cell.
Soybeans contain genistein, which seems to keep tiny tumors
from connecting to capillaries that carry oxygen and nutrition.
This may explain why Japanese men who relocate to the West and
adapt to a low-soy diet have a significantly increased rate
of prostate cancer.
Tomatoes are rich in p-coumaric acid and chlorogenic acid that
block the formation of nitrosamine compounds, which are strongly
linked to stomach, liver, and bladder cancer. Strawberries,
pineapples, and peppers are also rich in these acids.
The research into phytochemicals recently took a major step
forward during a conference in Washington, D.C., with doctors,
college professors, and researchers from around the world attending
and lecturing. The National Cancer Institute has launched a
multimilliondollar project to find, isolate, and study phytochemicals.
The National Cancer Institute, the American Cancer Society,
and many other medical authorities now agree that living, fresh
fruits and vegetables are important in warding off cancer. |
| Cancer-Causing Foods |
Research has found that the most notable
carcinogens are found in cooked, fried foods and high-protein
foods.
Cooked foods
Cooking foods disrupts their RNA and DNA structure, destroys
most of the nutritive value of fats, creates carcinogenic and
mutagenic structures in fats, and produces free radicals.
Free Radicals
A "Free Radical" is a molecule that’s missing
an electron. As you may recall from high school chemistry class,
molecules like to stay in balance; one that’s missing
an electron desperately wants to rebalance its electrical charge
by stealing an electron from wherever it can. When free radicals
are loose in the body, they can steal electrons from molecules
of fat, protein, or even DNA in cells. Altered DNA can lead
a cell to mutate and reproduce uncontrollably we call this cancer.
The body defends itself against free radicals with an array
of enzymes that repair damaged cells and break down the free
radicals into water and harmless oxygen. This natural defense
process is sabotaged when we eat cooked foods because cooking
increases the number of free radicals and reduces the number
of enzymes supplied to the body
To fight cancer, the body needs those enzymes that are wiped
out during the cooking process. In fact, the world-renowned
professor and doctor from Vienna, Dr. Warba, states that enzymes
are a new approach to cancer treatment. Two main factors influence
the treatment of cancer cells: defense of the host, and virulence
of the cancer cells. Enzymes in living foods address both these
factors. They improve the defense mechanism in the body by lowering
the virulence of the cancerous cells. Dr. Warba feels that this
causes modulation of the cell membrane, uncovers the cell surface
and receptors, improves immunity, and reduces the stickiness
of the tumor cells.
We also know that there are genes in the body whose enzymes
guard against cancer by preventing the various cell changes
that lead to malignancy Researchers at the Department of Microbiology
and Immunology at the Jefferson Cancer Institute, for example,
has recently identified a gene whose enzyme prevents the growth
of intestinal polyps, a precursor to colon cancer. Researcher
Linda Siracusa says that the enzyme may play an important role
during fat metabolism, working to block the harmful effects
of fat on the lining of the intestines. Another possibility
is that the enzyme may help eliminate certain types of bacteria
associated with a high-fat diet. Or, the enzyme may work to
directly eliminate abnormal cells. Whatever the exact mechanism,
it is certain that efficiently functioning enzymes can stop
cancer in its tracks.
To further illustrate the dangers of cooked foods, the American
Cancer Society reports: "Recent studies have demonstrated
that high-temperature cooking of meat gives rise to a wide variety
of substances that have been shown to cause cancer in animals
and that have caused damage to DNA in well-established test
systems. The toxic action is considered to be a prelude to cancer.
To support this, a 1990 study at the National Cancer Institute
led by Richard Adamson, Ph.D., found very potent mutagens known
as heterocyclic aromatic amines (HAAs) in highly heated beef,
fish, and poultry. These HAAs are among the most powerful mutagens
ever studied, meaning that even a relatively small amount can
cause significant damage to DNA. (Mutagens are almost always
carcinogenic.)
New research from the Lawrence Livermore National Laboratories
in Livermore, California, indicates that it’s not just
highly heated meats that pose a problem. Lab scientist Mark
Knize and a team of researchers studied the effects of different
cooking methods on a variety of foods, including breads, rice,
eggs, tofu, and gluten- and tofu-based vegetable patties. Using
a test that is designed to mimic human metabolism, the researchers
found mutagens in each of the cooked foods. In almost every
instance, the higher the heat, the higher the level of mutagens.
Animal Proteins
The Center for Science in the Public Interest reports that the
average American takes in about 150 grams of protein each day.
But you need only a fraction of that amount. Where does the
excess go? Well, the body can’t store protein. So when
a diet supplies blood and cells with too much protein, the lymphatic
system attempts to remove the excess. But when the burden becomes
too great for the lymph to handle, protein "traps"
(tumors) are created, which the body seals off in order to protect
the rest of its organs and tissues. As Nobel Prize winner Dr.
Otto Warburg showed, when oxygen supply is decreased by as little
as 30 percent, these trapped cells can become malignant cancer
cells. Warburg found that, unlike normal healthy cells, malignant
cancer cells don’t require oxygen to reproduce. In a sense,
the cancerous cells consume waste, saving the body from poisoning
by excess protein. But this survival tactic can cause uncontrolled,
terminal cancer.8
Unfortunately, our processed, cooked foods are dead; they contain
no oxygen to keep the cells oxygen-rich. Obviously this leaves
them open to mutation and malignancy Living foods not only contain
less protein, but they are an alkaline food that helps neutralize
the highly acidic and toxic nitrogen released when the body
tries to process excess protein.
Living Foods
Fight Cancer
Wheatgrass, a staple of the Hippocrates Health Program, is an
example of a living food with proven cancer-fighting properties,
according to Dr. Pnina Bar-Sella. Her 1995 study reported on
the antimutagenic activities of the chlorophyll found in wheat-sprout
extracts. The results: "Chlorophyll has been determined
to be the major active factor in wheat sprout extract that inhibits
the mutagenic effect of carcinogens requiring metabolic activation.
The findings were confirmed by the testing of equivalent commercial
compounds.
Another study of the relationship between diet and cancer in
mice by Arthur B. Robinson and colleagues at the Oregon Institute
of Science and Medicine in 1994 found protein reduction to be
a major factor in cancer suppression. Dr. Robinson reported,
"Apparently, low protein in the raw fruit and vegetable
diet is a significant factor in reduction of cancer growth rate.
Many physicians who study this relationship are changing their
own eating habits. Dr. Charles Simone, director of the Protective
Cancer Center in Lawrenceville, New Jersey began studying the
links between diet and cancer in 1983 and hasn’t had a
hamburger or slice of pizza since. He’s also convinced
his family "You could not entice my children with any hamburger
or ice cream or cake," he boasts." The evidence is
that strong.
It’s quite clear that a diet rich in animal products and
oxygen-deficient cooked foods significantly raises the risk
of cancer. This has been made especially clear in the studies
linking diet to breast cancer, which strikes hundreds of thousands
of women worldwide (roughly 182,000 women in the U.S. alone
each year!). In fact, a direct correlation can be drawn between
a country's animal fat consumption and the number of breast
cancer cases (probably because fat tissue can make estrogen).
How amazing to find that the development of breast cancer is
avoidable a choice based on what we choose to put in our mouths.
(Men are not spared the ravages of the diet-cancer connection
either. Animal products are turned into male hormones called
androgens, which stimulate the prostate gland. After decades
of running androgens through this gland, it’s not surprising
that it becomes enlarged and cancerous.)
In addition to the relationship between cancer and animal fat,
new studies are zeroing in on the link between synthetic, hormone-mimicking
compounds (called xenoestrogens, or foreign estrogens) found
in certain pesticides, drugs, fuels, and plastics. Researchers
Devra Davis and H. Leon Bradlow from the Strang-Cornell Cancer
Research Laboratory in New York propose that increased exposure
to xenoestrogens may explain the rise in the incidence of breast
cancer over the past several decades in many nations. They also
believe that the compounds contribute to a range of reproductive
disorders that have reportedly become increasingly common in
men worldwide notably testicular cancer, undescended testes,
urinary tract defects, and lowered sperm counts.
The cells in our bodies do react to external stimulation, both
bad and good. When we eat foods laden with fat and chemical
preservatives, additives, and pesticides, we contribute to their
transformation into deadly tumors.
The following true story is a remarkable tale of bravery in
the face of "terminal" breast cancer. It is an amazing
story that is just one of the hundreds like it I could tell
you.
By Rachel BudnickMy health crisis started in May of 1988. I
wasn’t feeling well and one morning I woke up to discover
that something itched in my breast. I scratched it and felt
a little ball. I called my doctor and made an appointment for
the same day I had previously had a lot of benign cysts and
my New York doctor would remove the fluid by injection. But
I had recently moved to Chicago and had an interim doctor who
said I had to go for a mammogram.
The technicians took a lot of pictures, and the nurse looked
grim. When I asked what was wrong, the radiologist said he couldn’t
tell me, but that I should have had a mammogram years ago. This
was the very beginning of my saga.
When I decided to go back to my doctor in New York, my Chicago
physician gave me a sealed note with the word "Personal"
written on the outside. I opened the note and found out that
he thought the lump was malignant.
The New York doctor said I had to go for another mammogram,
so I did, thinking maybe the first one had been wrong. He removed
the fluid from the lump and sent it to the lab to be tested.
The results came back positive. Then my doctor said I should
go for a biopsy.
I went back to Chicago and found a doctor I trusted at the University
of Chicago who did the biopsy. A few days later, he gave me
the final word: the lump was malignant; I had something called
infiltrated ductile carcinoma.
He said I should have a mastectomy First, I went to other specialists
for second and third opinions, but they all told me the same
thing. One specialist at Northwestern University even suggested
that since the cancer had infiltrated the entire breast, I would
be wise to have both breasts removed at the same time and save
myself a second trip to the hospital! Reconstructive plastic
surgery was also recommended.
I had found the lump in the beginning of May Within two weeks,
I had had the biopsy and a week later I was scheduled to go
in for surgery. I was told that when the growth is exposed to
air it grows much faster (which is why they like to operate
soon after the biopsy). It was true. From a pea-sized growth,
my lump grew to the size of my fist.
That’s when I started looking for an alternative. I called
all over the world. I tried to contact people who had some experience
in alternative ways of dealing with cancer because I was looking
for someone who wouldn’t insist on surgery But I could
not find anyone to talk to who had survived breast cancer without
surgery So I decided I was going to be a pioneer.
Finally a few days before my scheduled surgery, I found the
Hippocrates Institute in West Palm Beach, Florida, I called
and said I wanted to come down right away I’d made up
my mind.
Meanwhile, friends and do-gooders called to wish me luck with
my surgery and were shocked to hear about my decision. "What
are you doing?" they yelled. They were absolutely certain
I was committing suicide. But I just wanted to get out of Chicago
and start on the program. That’s when I started to get
well.
I stayed at Hippocrates for five weeks because I wanted to learn
the whole program. But I soon discovered that even five weeks
is just a drop in the bucket. I was really sick. I was extremely
stressed out, and I had a lot of detoxing to do. It was tough,
but within the first fourteen days, the tumor began to shrink.
When I left the institute, I was on my way but it took a long
time. Recovery is a gradual process. Five months later, I returned
to Hippocrates for another visit. In the sixth month, the tumor
was completely gone.
I started feeling better very gradually I would have a few good
hours out of a week. Then I graduated to feeling normal one
day a week, and eventually the number of good days outnumbered
the bad.
I also benefited from the Hippocrates Program in other ways
besides ridding myself of cancer. My energy level is now much
higher, my skin has improved tremendously my hair has almost
doubled in volume, my nails are stronger, and my skin tone is
much, much better. I still continue the program religiously
and remain cancer-free years after my first visit. |
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