Wellness Directory of Minnesota
Nutrition—A Cancer Battle Plan
Updated and revised 01/22/09
This is the most difficult article
we’ve had to write for this edition. Why? You ask. The experts hardly agree on
anything. Here are a just a few of their disagreements:
Reports from the Orient show the
cancer fighting properties of fermented soy products, but Dr Balch in Prescriptions
for Nutritional Healing advises against soy products because they interfere
with enzymatic action (wrong: do not eat raw soy; the interfering
enzymes are destroyed in the fermentation process), while breast cancer experts
sit on both sides of the soy garden, some saying they are safe while the others
say avoid soy products completely (we recommend ONLY
fermented soy products). Some diets recommend salt, some, like the Gerson
Therapy, recommend a salt free high potassium diet. If you are juice fasting,
Dr Richard Schulze calls for lots of water: "Fasting is flushing."
However, Gerson advises against any water because he feels that the stomach must
be as empty as possible to digest the juices and soups. Chicken (skinless) can
be found on some cancer diets, except at the Livingston Foundation Medical
Center, for her book, The Conquest of Cancer, dedicates an entire
chapter to the carcinogenic aspects of chicken: "Chicken: Cancer in
Every Pot." She admits that free range or organic chickens are better, but
still should be avoided. Though most diets call for a strictly vegetarian
approach, Gerson cooks the bulk of his vegetables, while most others call for
live foods, and then there is Dr Nicholas J Gonzalez out of New York whose
diets are prepared on an individual basis with some calling for fatty red meats
depending on the patients metabolism and biochemistry.
We could go on for hours, but we’ll
end these arguments and try to glean for you the best advice from all the
experts. However, because of the differing opinions concerning cancer and
nutrition, this advice is information only. We
cannot create a menu specifically for you, but your doctor and nutritionist
can. Please note that if someone designs a diet specifically for you without
a thorough assessment of your own particular blood chemistry, you are
engaging in quackery. Only general guidelines can be advised without a
thorough assessment. A thorough assessment of one’s body chemistry is the only
way to design a specific meal plan.
The best nutritional advice so far
has come to us from the Center for Advancement in Cancer Education in
Pennsylvania. They have put together a cancer battle plan from the best of all
nutritional advice and we will give it to you here. The Center for Advancement
in Cancer Education can send you a slough of information, papers, books, audio
and video tapes, to aid you in your struggle. They need your support through donations
and fees charged for their information, and can be contacted at (610) 642-4810.
First we will give you general
guidelines, followed by in depth information of a diet to fight cancer.
To begin, we must warn you that a
dramatic change in your diet can dump dangerously large amounts of cellular
waste into your blood stream, therefore you must detoxify your system before
and during the initial stages of your diet. However, most people’s idea of
detoxification is to buy a detox tea. This is wrong and dangerous. There is a
proper way to detox, and you must read the article "Cleaning House"
before you attempt it. "Cleaning House" is the most important article
you will read at this web site. Dr Richard Schulze told us that in his clinical
experience, 80% of all maladies, whether chronic acne, psoriasis, arthritis, or
cancer, cleared up within two weeks of detoxifying the colon only. Read that
article.
The Principles of a
Cancer Diet
The Center for Advancement in Cancer
Education puts it simply: low fat (a low fat diet lowers "bad"
estrogen levels in women), low animal protein, high fiber, high enzyme diet
whose acid/alkaline balance approaches a ratio of 1:4, eliminating heavily
refined, highly heated, over-processed, artificial, and chemically adulterated
foods. In other words, organic, unprocessed or minimally processed foods.
However, there is a problem here in that the Mediterranean diet is high in fat
and breast cancer rates are lower there. So it is not just fat, but the types
of fats we are interested in here. Olive oil is contains essential acids as
does flax oil. Diets low in fat can kill a cancer patient. PMGs that promote
cells to stop this crazy out-of-control growth needs to work with fats. For
more information on PMGs click here.
Also keep in mind the condition of
the animal who's fat you are about to consume. Butter from an organically
raised cow is so much better for you than butter from conventionally raised cows.
Coffee, tea (with too much
caffeine), sugar, white flour, white rice, milk, oils (except olive oil),
liquor, fried food, meat from animals that have been raised with hormones or
antibiotics, citrus (one or two oranges is maximum), vitamins that are not
indicated for you specifically, refined salt (Celtic Sea Salt® Brand has been given the ok by many naturopaths and
nutritionists), cocoa, over-processed foods, foods with additives and drugs
(these include all over-the-counter remedies, i.e., pain relievers, antacids,
cough and cold medicines). Keep in mind that these are just general guidelines.
Some people actually need coffee to counteract the alcohol created by their
pancreas. Some people need animal proteins. Some need citrus. Only a thorough
chemical analysis can tell you specifically what to eat and what to avoid.
However, everyone with cancer should avoid all sugars and any foods containing
partially hydrogenated oils (which means you must learn to read labels as the
food industry is slowly slipping these fats into nearly everything: frozen
foods, cream soups, cocoas, cheese products, you name it).
A special note on sugar: CANCER LOVES SUGAR. Your oncologist knows this, yet most feed their patients
cookies and Ensure®. Click here to learn what your doctor knows, but
refuses/forgets to tell you: SUGAR.
Raw vegetables and vegetable juices,
fruit (fresh and dried but rehydrated—avoid sulphurated), whole grains, lightly
cooked vegetables, sweet potatoes, white potatoes, beans, yogurt and kefir,
small amounts of organically raised meat, small amounts of poached fish, nuts
and/or nut milks, herb teas, vegetable soup, and
cruciferous vegetables. Cancer experts recommend a 70% raw
food diet (uncooked), however, others seem to feel that 50% is recommended.
Check with your own nutritionist.
Another reason for eating organic
foods is of special interest to women wanting to prevent or fight breast
cancer. Pesticides mimic the action of estrogen in your body in that they can
lock onto receptors in the your breasts and stimulate cell division. Even small
amounts of pesticides can be dangerous to women, because they tend to
concentrate to high levels in fat cells, and breasts are comprised mostly of
fat cells.
Any
biochemist will tell you, that when the body is creating digestive enzymes, it
is too busy to create other enzymes that support your immune system. Adding
enzymes to your diet keeps your organs from becoming overstressed and helps
them to protect your immune system.
- Before
meals:3 pancreatic enzymes (General Research Laboratories).
- With meals:3
or 4 Green Life (Sonebrand).
- After
meals: Pancreatrophin, Hepatrophin, and Thymus (Std Process Labs).
All
of the above recommendations and name brand products came to us from the Center
for Advancement in Cancer Education. Again, you will want to check with your
nutritionist.
Food Purchasing and Preparation
Use
only fresh, organic, crisp vegetables; avoid anything wilted. Most
nutritionists recommend buying only organic foods that are in season and grown
locally. This is a pretty difficult order for some of us Northerners since the
only thing that grows in winter here are icicles, and a diet of bean sprouts
we’ve sprouted near a window can get rather tedious.
Prepare
your veggies and eat them immediately. Do not put leftovers in the
refrigerator. Once a vegetable has been sliced, its vitamins and enzymes begin
to degenerate. So prepare what you need and toss out your leftovers. Second
best to fresh, is frozen. Freeze your own organic veggies.
Do
not microwave or use a pressure cooker. Use steel, glass, or ceramic (not
imported) cooking pots. Veggies can be lightly steamed, gently sautéed, or
baked. Gerson recommends cooking veggies very slowly in their own juices with
no added water.
- Eat
only when hungry and never overeat.
- Turn
off the television and radio.
- Sit
down to eat.
- Eat
slowly and deliberately chewing each mouthful thoroughly.
- Don’t
talk and don’t be bothered by any distractions.
- Thank
your higher power for every bite, and give thanks before and after each
meal. You’d be surprised who’s listening and the powers they/he/she/it can
infuse into your food. We are spiritual beings experiencing a physical
reality. Bring the spirit to your table.
There
is a lot of controversy surrounding food combining, however, we will give you
here the information supplied to us by those on the side of food combining.
Combining
foods improperly causes complete digestion to take longer, tires you out, and
can allow foods to ferment leading to purtrification of the colon, which leads
to toxins entering the blood stream. Because fruit should not rest long in your
stomach, fruit should always be eaten alone or before meals. Here are a few
more simple rules about fruits:
- Eat
sub-acid fruits with either acid fruits or sweet fruits, but never eat
acid fruits with sweet fruits.
- Sub-acid
fruits: Apricots, berries, cherimoya, cherries, fresh figs, grapes,
mangos, nectarines, papaya, peaches, pears, plums.
- Sweet
fruits: Bananas, dates, dried fruit, persimmons, prunes, raisins, sapote.
(Some apples are sweet and some can be sub-acid)
- Acid
Fruits: All citrus, kumquats, pineapple, pomegranates, strawberries.
- Always
eat melons alone.
Rules
for veggies, proteins, carbohydrates, and fats: Eat veggies with carbohydrates
or with proteins, but never mix proteins with carbohydrates (no meat and
potatoes). Meats should never be cooked in fats. Remember, your carbohydrates
are: breads, corn, dried beans & peas, grains and cereals, pasta, potatoes,
pumpkin, squash, and yams.
Although
this might not seem related to diet, what we take in our bodies comes from the
air we breath, the lotions we put in our hair and on our skin, and the foods
and liquids we consume. We are immersed in a sea of antigens, chemicals and
toxins that put a relentless strain on our immune systems. If the food you eat
is going to help your body to heal, give it a head start by cleaning up your
immediate environment.
- Air
filtration systems: for your home and office, and keep the filters clean.
- Water
filtration systems: the best seem to be the reverse osmosis type. Avoid
all chlorinated or fluoridated water. Some recommend adding two drops of
bleach to the intake of your water filter every month or so, though, half
an ounce of hydrogen peroxide (30%) might be better.
- Avoid
long hot showers. In 1990 the EPA placed hot showers on their list of
cancer sources. Not only do the carcinogens in your water supply get into
your skin during a hot shower, you breath in the carcinogenic steam. Thus,
a filtration system added to your shower is also recommended.
- Throw
out all your skin lotions, soaps, and hair sprays. Find a health care
professional to advise on what you can use that is not toxic.
- Throw
out all your cleaning supplies. Shop for non-toxic cleaning supplies.
- Food
grade Hydrogen Peroxide (30%): have some on hand in your refrigerator. It
is strong and should be treated as a dangerous substance (a splash in your
eyes can cause blindness). Mix up a three percent solution, the
instructions are on the bottle. Put some in a spray bottle. Use it to
clean up any meat drippings. Wash your veggies in it, or spray and rinse.
- Enforce
a "No Shoes In This House" policy. Shoes drag in toxins from
outdoors. The Japanese know this.
- If
you have an attached garage, when you come home, keep the garage door
open, exit through the garage door and enter the house through the front
door. You would not believe the levels of carbon dioxide found in homes
with attached garages.
- Call
Greenpeace and ask for their pamphlet Stepping Lightly on the
Earth—Everyone’s Guide to Toxics in the Home. And send them a
donation. Or get a copy of The Cure for All Cancers, by Hulda
Clark, PhD, ND. It is filled with suggestions for detoxifying your life.
- Read
the article "Cleaning House" on the proper way to detoxicate
your body. It is probably the most important article at this web site.
Most
of the following guidelines have been created by the Center for Advancement in
Cancer Education, though we’ve thrown in a few others we’ve found in our
research.
A
minimum of fifty percent of your diet should be veggies. The ratio of raw to
cooked should range from 50:50 to 70:30 (70% raw, 30% lightly cooked). Raw
vegetables give you the enzymes you need, but an entirely raw diet is
inadvisable since there are some tough fibrous walls that need to be broken
down to get to the nutrition, and this can put a strain on your digestive
system. Another way to break down raw foods and make them more assimilable is
to grate them, or run them through a food processor. However, you will have to
eat them as soon as they are processed, because they begin to degenerate very
quickly.
Fresh
vegetable juices are a must. The best cancer fighting juice is carrot juice. It
is high in beta-carotene and high in alpha-carotene, an often ignored nutrient,
though thought by many experts to be ten times more powerful than
beta-carotene.
Some
nutritionists recommend sprouts either juiced or whole, however, the Gerson
Institute strongly recommends against them because, in their experience,
sprouts interfere with the action of your enzymes.
Include
large amounts of green, leafy veggies and choices from the cabbage family
(cruciferous) daily, and don’t forget the sea vegetables such as wakame, nori,
kelp, kombu, hizike, and dulce. The sea veggies are great in salads (after
being rehydrated and drained) or in soups.
We
should make a special note about vinegar here, for many of you will make salad
dressings for your veggies. Most vinegars you purchase are destructive to your
liver and digestive tract. According to Dr Norman Walker who wrote Fresh
Vegetable and Fruit Juices (a must for anyone thinking of juice fasting or
just making their own fresh juices), most vinegars contain only acetic
acid, not a plus for a cancer diet. Apple cider vinegar contains, in addition
to acetic acid, malic acid, an element of the digestive process. If you are
going to use vinegar, use unpasteurized, unfiltered, organic apple cider
vinegar.
Ten
percent of your diet should be fruit. Eat fruit alone as a small meal or
between meals, or at least one half hour before a meal, never after. They should be raw or
rehydrated and preferably in season. A breakfast of fruit only is light and
highly recommended by movers and shakers. Additionally, since fruit, if
properly mixed, does not sit in your stomach long, it can be eaten before
bedtime without causing excessive stomach acid.
Keep
citrus fruit to a minimum. Yes, we know how the television ads state that
orange juice fights cancer, but that is prevention only. Citrus puts your body
into an acidic state. Nearly all of the cancer institutes we've talked to
during our research said the same thing: if you are battling cancer, keep your
citrus to a minimum. Get your vitamin C from supplements.
Limit
your animal products to two or three small (2 oz.) servings per week. White
fleshed fish (preferably cod, haddock, salmon, or trout), or white meat poultry
are preferred. Poultry and meat should be raised free range without additional
hormones, antibiotics, and pesticides. The Center for Advancement in Cancer
Education recommends no red meat, however, Dr Gonzalez of New York says this
depends on the person’s own biochemistry. Certainly no processed meats should
be consumed. Poached or soft-boiled eggs from flax fed, free range chickens are
best.
Depending
on who you talk to, some red meat can be permitted on a cancer diet, however,
red meat is high in iron, which reacts with oxygen to create free radicals.
Thus some small amounts (in stir fries and soups) are recommended, along with
antioxidants such as vitamin C and vitamin E.
Avoid
drinking any liquids 15 minutes before a meal, and for three hours following a
meal. If you must drink with your meals, our research tells us that what is
best is hot green tea made with Willard Water® (can be purchased in many health
food stores).
A
Chinese study of over 900 middle-aged individuals showed that drinking green
tea cut the risk of esophageal cancer by as much as 60%. [Journal of the
National Cancer Institute, June 1, 1994]
The
phytochemicals (chemicals from plants) in green tea most responsible for its
anti-cancer effect are polypherols, and in addition to preventing cancer of the
esophagus, are also thought to prevent cancer of the stomach, liver, skin, and
lung. (Japanese men smoke more than American’s but have a lower incidence of
lung cancer.) Researchers in China believe that green tea also helps to lower
blood pressure and blood cholesterol, stabilize blood sugar, kill decay-causing
bacteria, and block the action of many carcinogens. (Green tea extracts are now
found in many health food stores.)
Black
tea too seems to have the same effect, however, analysis shows that there are 4
times the active compounds in green tea than black tea. Researchers at Rutgers
State University showed that over a 31 week period with mice exposed to two
carcinogens known trigger skin cancer, the experimental group, drinking tea,
experienced 70% to 90% fewer skin cancers. Black tea worked as well as green
tea, and decaffeinated teas, though showing a slightly smaller anti-cancer
effect, were still significantly high. [Environmental Nutrition,
November 1994]
An
estimated 80% of Americans walk around in a state of virtual dehydration. If
you want proof, next time you are in a high-school or grade school, take a tour
of one of the boys’ lavatories. Young boys have a tendency not to flush. You
will find in the urinals a thick brown substance normally called urine. Because
our kids drink so many caffeinated soft-drinks, they are dehydrated.
The
color of your urine should range from clear to a light yellow. A dark yellow
shows signs of dehydration, even though your throat and mouth feel just fine.
For every caffeinated drink, you need to drink one more cup of water. Deepak
Chopra recommends water at room temperature, eight to ten glasses per day.
Others recommend ten to twelve glasses. Then again, Gerson forbids water. Check
with your nutritionist. (For more on teas repudiated to fight cancer, see the
article "Alternative Cancer Therapies.")
Avoid
caffeinated and artificial drinks (they contain fluoridated and chlorinated
water), and fruit juices that have been processed or that have extra sugars
added. Whole fruit juices are good in moderation (with added filtered water).
Roasted cereal grain beverages (e.g., brown rice, barley) or herbal teas are
recommended. Raw vegetable juices are excellent, especially carrot juice.
Again,
avoid fluoridated and chlorinated water, but keep your fluid intake up. Ice
cold beverages are out. Chinese medicine reminds us that the temperature of
digestion is 100º Fahrenheit. Drink your water (and other beverages) at room
temperature. Hot herbal teas are also excellent, and for a primo coffee
substitute, from Maharishi Ayurveda products, you may drink "Raja’s
Cup" which is not only a great drink and coffee substitute, but is charged
with antioxidants.
Be
sure to empty your bladder as soon as you feel the need to do so. Dr Frank
Charles (from Natural Wellness Group in Minneapolis) reminds us that the longer
urine is confined to the bladder, the more concentrated it gets. Studies show
that persons who hold in their urine get bladder cancer at greater rates than
those who go when the urge hits.
Twenty
percent of your diet should be whole grains. Avoid all refined, polished grains
and flours and products made from them. Brown rice, kashi, millet, rye,
buckwheat, barley, oats and oat brans, corn (on the cob or corn grits), and
quinoa are recommended. Whole grain pasta can be used with limitations. For
grain recipes, pick up of copy of Candia Cole’s Gourmet Grains.
One
important note on grains: unprocessed, whole grains, as well as seeds and nuts,
contain volatile oils that can go bad quickly. It is best to keep them
refrigerated or in your freezer once you’ve opened them.
Fats and Oils
Most
fats/oils should be kept to a minimum especially if they are human made or over
processed (corn oil is deadly, margarine even more so), though you will want to
get your allotment of Omega-3s. Dr Johanna Budwig has demonstrated that for
proper utilization of oxygen by our cells, adequate amounts of unsaturated
fatty acids must be present in our diets. (See the section on her in "Alternative Cancer Therapies.")
Monounsaturates (olive and sesame seed) are highly recommended, but they must
be unrefined (cold or expeller pressed) and they must be kept capped and
refrigerated. Avoid heating oils; heat causes oxidation and the release of free
radicals. Mayonnaise and margarine are out. Avoid trans fatty (partially
hydrogenated) oils as if they were the cause of your cancer (for we are slowly
discovering, they just might be the cause).
In
1989, the USDA found that fish oils reduce the production of the prostaglandin
E2 which has a tendency to cause appetite loss. It is this appetite loss that
brings on cachexia, the wasting syndrome that causes eventual death in cancer
patients.
Five
percent of your diet should be seeds and nuts. They must be consumed raw,
though some say the best way to eat them is sprouted (alfalfa, radish,
sunflower) though keep in mind what we've said earlier about sprouts. Because
seeds and nuts can put a strain on your digestive system, when your immune
system is down, you will probably want to pulverize them in a grinder and
sprinkle them over soups and salads. If you do not want to strain your
digestive system, avoid nuts until your immune system is responding better.
Seeds
and nuts can be made into milk substitutes. Get a copy of Candia Cole’s Not
Milk—Nut Milks. Nuts should (unless blended into drinks) be used in small
amounts, with almonds, hazel nuts, and pecans being the best. No
peanuts! Peanuts are not nuts, but legumes; they are considered
indigestible by some, and can contain carcinogens from a very common mold often
found on them.
Ten
percent of your diet should be legumes and should be cooked well. Aduki, mung,
kidney, navy, black, turtle, red, garbanzo, and pinto beans, as well as peas,
black-eyed peas, and lentils are excellent. Fermented soy products (miso is
one) are a must on a cancer diet (unless your breast cancer is estrogen
receptive). Remember to combine your legumes with grains for more complete
proteins.
Soups
are an excellent means of breaking down the fibers in veggies and getting more
of their nutrients and should include a variety of veggies, seaweeds, and
legumes. Miso, tamari, or bean broth can serve as a base (check with your
doctor/nutritionist if your breast cancer is estrogen receptive). Get a book on
making home-made vegetable soups.
Salt
should be kept to a minimum; seaweeds are sold as salt substitutes. If you must
use a salt, make sure it is naturally processed sea salt, tamari, or something
high in potassium. Garlic is a must; Dr Schulze recommends 5-7 cloves a day,
though this could upset your stomach if taken all at once. Use your judgement.
Try
some of the herbal seasonings at your local health food store; it won’t take
long to develop a liking to them. And keep in mind that herbs from the mint
family, like oregano, are great on salads and contain a goodly amount of
antioxidants, as well as many other nutrients.
Now
that we’ve mentioned the highlights and some of the rules, we can go into more
depth and discuss the whys and wherefores of the cancer diet, and point out
those foods that prevent and fight cancers.
If
your immune system is compromised and your body is running down hill fast,
there is no better quick nutritional lift than a juice fast. But you must make
your juices fresh every day and drink them right away. If something is left
overnight in the refrigerator, throw it out. Max Gerson recommends a juicer
that comes in two parts, a grinder and a press and advises against a singular
processing unit, though he doesn’t give his reasons. Others recommend some of
the many juicers available on the market. You will want to juice those foods
that fight cancer, and if they are unpalatable, add some fruit juice to sweeten
them( e.g., broccoli and pineapple).
Juicing
will break down the fibers and supply you with the nutrients and enzymes your
body needs. Some naturopaths feel juicing is analogous to getting an IV, for
your blood stream feels the benefits of drinking fresh vegetable juices within
fifteen minutes. Enzymes are destroyed by cooking, and enzymatic therapy is a
must on a cancer diet. (See below for more on enzymes.)
The
rules for a macrobiotic diet go far beyond the scope of this article, so get a
book (see below under References and Further Reading). Many have found that a
macrobiotic diet battles any immune system dysfunction, and there are numerous
case histories of complete reversals of degenerative diseases on this diet. One
of the best books on this subject is: The
Cancer Prevention Diet
by
Michio
Kushi who is considered one of the
nutritional specialists in Macrobiotics.
Any
of the superfoods used on a daily basis is also highly recommended, and they
can combined with your beverages and juices. They are filled with minerals,
nutrients, vitamins, and chlorophyll and can help your body detoxify.
Superfoods are: alfalfa, barley, and wheat grasses, spirulina, chlorella, blue
green algae, and certain sea weeds.
All
sugars are out (although some centers allow the more complex sugars in
moderation while others forbid them entirely). Cancer loves sugar and your
liver hates it. Sugars put a terrible strain on your liver. The only
recommended sweetener is Stevia. Stevia, interestingly enough, was outlawed for
internal use by the FDA right about the same time they okayed Aspartame
(NutriSweet®, Equal® ). However, grass roots campaigns have forced the FDA to
allow Stevia to be sold in the US again. Stevia has been used for decades with
no side effects, and can be purchased at most health food stores. If you must
use a sugar, use it sparingly, and make sure it is an unrefined form, such as
Sucanat or Florida Crystals (both are registered trademarks). Avoid all other
sugar substitutes: your liver hates them.
Enzymes
There is hardly a center we’ve
contacted that doesn’t use enzymatic therapy. Enzymes are needed for every
chemical process in our bodies and are highly specialized. Dr Balch points out
in Prescriptions for Nutritional Healing that overloading the system by
making it produce digestive enzymes detracts from our ability to make other
enzymes for metabolic and/or immune system processes.
An article from Bestways, May
1979, entitled "Dr Edward Howell: A Man With an Urgent Message," by
Ron Rendleman points out that we are a nation with an enzyme starved diet. Dr
Howell is quoted: "Cancer specialists are discovering certain enzymes are
completely lacking in the blood and urine of [their patients]." He goes on
to say that because of our overcooked diets, our digestion must
"steal" enzymes from other organs setting up a competition for
enzymes among various organ systems, "The resulting metabolic dislocations
may be the direct cause of cancer, coronary heart disease, diabetes and many
other chronic incurable diseases." Lack of digestive enzymes, according to
Dr Howell, is responsible for enlarged pituitary glands (the one that regulates
all the others) and enlarged pancreases.
Dr Howell also points to toxemia as
the final result of our lack of digestive enzymes combined with our high meat
diets, for our foods take longer to pass through our system, ferment, cause
gas, heartburn, headaches and colon problems. Colon therapists estimate that
the average middle-aged American might carry around five to fifty pounds of
hard, toxic, fecal matter lodged in their colons.
Adding digestive enzymes to your
system keeps it from getting overloaded. Cancers of the liver and pancreas
demand the supplementation of digestive enzymes because these are the organs
that are supposed to produce them in the first place.
To protect your pancreas, pancreatic
enzymes are a must. Dr William Kelly in One Answer to Cancer recommends
taking them with your meals and in between meals, and especially in the
afternoon between 2 and 3 when your system is most alkaline, and at 3:30 in the
morning when your system again is most alkaline. A few references we found
disagree on this point (exactly when your system is most alkaline) and some
recommend taking them upon waking. Again, you will have to check with your nutritionist
for recommendations based on your particular body chemistry.
Each vegetable contains the enzymes
needed for its own digestion. Eating raw foods unburdens your system by
supplying you with digestive enzymes. Bananas, mangos, and avocados are rich in
enzymes, but for the richest source, you’ll have to eat your sprouts.
Some Enzymes and their action:
- Chymotrypsin reduces inflammation.
- Trypsin digests necrotic tissue.
- Papainde shields tumor tissue.
Hydrochloric acid is also
recommended at times, especially if you are a vegetarian, and many of the
digestive enzymes you can purchase come with a little HCL. It is time for us to
quit thinking HCL is our enemy. It is needed for digestion and as we age, we
produce less and less. A simple test to see if you are producing enough HCL
comes from Dr David G Williams of Alternatives (a newsletter) in a
pamphlet he produced called SECRETS OF LIFE EXTENSION: 10 Simple All-Natural
Steps to Achieving Your Maximum Lifespan, when you arise in the morning,
before you brush your teeth, test the pH of your saliva (testing kits are
available at most drug stores), and after you eat breakfast, test it again. If
the pH of your saliva has dropped, you will need extra HCL. Please, see a
physician to determine your own specific needs. Note that niacin aids in the
production of HCL.
It is better to get your vitamins from the food you eat than
from a bottle. We’ve been told this for years. However, this is true only if
you eat organic whole foods. While in Mastel’s Health Food Store, John Mastel
handed me an article (I had been asking him a lot of questions) from Organic
Gardening (July/August 1995) written by Dr Jim Duke out of the Chicago
area. In the article called "Synergy in the Garden," he gave numerous
examples of how the whole plant proves to be better than the sum of its parts.
Scientists love to extract the phytochemicals from plants looking for the
active ingredient, however, over and over again, they are disappointed at the
results. The mayapple, Duke pointed out, has been used by the Penobscot Indians
of Maine to cure cancer, and to commit suicide. Apparently, it is very
powerful. Scientists extracted the active compounds and used them to fight
potato bugs. However, over a period of time, the anti-pest activity stopped and
the bugs were back at the potato plants. Duke assures us that if we use the
entire mayapple, grind it up and spread it around our potato plants, the
anti-pest activity will not stop, because in its natural state, all of the
ingredients (the phytochemicals) act in synergy (synergy: one plus one is
greater than two). In our food, Duke claims that you might get more beta
carotene from a pill than from a carrot, but you will probably get more benefit
from the carrot because all of the ingredients act in synergy.
Having said this, yes, you will probably want to use
supplements because the amount of food you would have to eat to get all your
supplements will probably not fit in your stomach. Though we must caution you
against taking any supplements that have not been specifically prescribed for
you by your health care professional.
The following is the Falk
Supplementation Schedule (from the Falk Oncology Center in Toranto, Canada):
Vitamin C fine crystals, minimum 4 grams (4,000
mg) three times per day. Aim for a dose just below diarrhea level, up to 40
grams per day. 1 level teaspoon = 4 grams (for most Vitamin C, however check
the label). When using megadoses of Vitamin C, always use Esterfied C.
Niacinamide 500 mg three times per day. (If
cholesterol is high, use niacin.)
Vitamin B Complex (50's) once a day (sublingual
B12 is the best form of B12, especially if you are over 35).
Vitamin E 400 IU once a day
Beta Carotene 25,000 IU once a day
Cod Liver Oil 2 capsules once a day
Zinc Citrate 50 mg twice a day
Selenium 200 mcg three times per day
Folic Acid 5 mg twice a day
Potassium increase to 1 gram once a day
Magnesium Oxide 420 mg once a day
We should point out here that the one additional supplement
you will want to take is Lactobacillus acidolphilus. It is very important to a
finely tuned digestive track and (according to Susan Silberstein from the
Center for Advancement in Cancer Education) studies show it fights colon cancer
by decreasing certain fecal enzymes that can turn pre-carcinogens into
carcinogens. [Golding and Gorbach. "The Effect of Milk and Lactobacillus
Feeding on Human Bacterial Enzyme Activity." American Journal of
Clinical Nutrition, 1984; 39] Lactobacillus acidophilus has also been shown
to stimulate natural killer (NK) cell activity, and it was discovered in
Australia that injecting Lactobacillus acidolphilus directly into tumors causes
immediate shrinkage. Garlic enhances the actions of Lactobacillus acidolphilus.
Lactobacillus acidolphilus is found in live culture yogurt.
The international Journal of Immunotherapy [1991; 7:4] reports that a
diet of 2 cups of live culture yogurt daily increased the production of
interferon by both the lymphocytes and thymus gland with no adverse side
effects. However, if you are a woman, check to see if you have glucose
intolerance; if so, one serving per month of yogurt increases your chances of
ovarian cancer. Studies also show that kefir grain, used to start the cultured
milk product kefir, also has anti-tumor activity. [Japanese Journal of Medical
Science and Biology, 1982; 35] and kefir has been shown to stimulate the
immune system. [Immunopharmacology, 1986; 12]
Lactobacillus acidolphilus is found in health food stores in
the refrigerator section. Keep it refrigerated and use it up as soon as
possible, for it is alive and if you keep it past its time, it won’t do you a
bit of good.
Acid or Alkaline
Gerson talks of the acid/alkaline
imbalance that he feels leads to cancer. At the last minute, we received
information of a new product from the Orient to re-balance your body’s pH
called Coral Calcium. It seems that an entire industry mining the Coral sands
from the Okinawa Islands (without disturbing the coral reefs) began after it
was discovered that few of the inhabitants of these islands die before the age
of 95, and according to the Guinness Book of Records, one inhabitant,
Shigechiyo Izumi, is the oldest living person at 115, who worked up until the
age of 105.
The water we drink can become acidified
by bacteria, algae, chloroform (from chlorination), nitrates, and heavy metals.
Maintaining alkalinity is essential for health and vitality. Acidity is
catabolic (tears down) and alkalinity is anabolic (builds up). Adding one tea
bag of Coral Calcium to anything you drink will change the pH of whatever you
are drinking and help to reestablish the body’s natural alkalinity. Already
reports are coming in claiming increases in energy, less arthritic pain, ulcers
healed, osteoporosis reversed, and positive effects on people suffering from
diabetes, allergies, angina, and fibromyalgia. The most interesting of all the
materials we've perused was a short piece describing some of the ancient
medicinals found in a rare collection of pharmacy bottles dating back to the
17th and 18th centuries. One of the jars has the inscription: "The Coral
Stone to purify the Blood."
Just one more suggestion concerning
the acid/alkaline imbalance: pick up a copy of Alkalize or Die, by
Theodore Baroody, Jr., DC, Phd, ND, MA. Within its pages are hundreds of foods
and those that are alkaline (greens, certain fruits, etc.) and those that are
acid (sugar, processed flours, etc.). You may also contact the Center for
Advancement in Cancer Education to get a chart of acid and alkaline foods, but
make sure you send them a donation.
Avoid salt-cured, pickled, or smoked
foods. Avoid all processed foods and trans-fatty oils as if they were the cause
of your cancer itself. Avoid inorganically raised foods. Alcohol is completely
out—your liver must be in tip shape for the metabolism of vitamin A.
Nuts: when your immune system has
been compromised, nuts are out, at least when beginning to rebuild your immune
system. They put a strain on your digestion. However, when you begin getting
back on your feet, almonds (containing amygdalin, the main ingredient in
Laetrile® ) are a must. For more digestible nuts, we highly recommend Candi
Cole’s, Not Milk—Nut Milks. Find the almond recipes and follow the
instructions. Her recipes taste wonderful and are extremely healthful.
Avoid parsnips; animal studies show
they cause cancer after a period of time. Avoid sugar and sugar substitutes.
Avoid fried foods. Avoid foods that have chemical additives. Avoid foods cooked
in a microwave.
Though most of the foods we will
talk about are known to prevent cancer, you can assume that once your diet has
begun to boost your immune system, these foods will help to fight the spread of
cancer and contribute to your overall defense against any existing tumors.
There are many books and articles
written about foods that fight cancer. Here is what we’ve found:
A high fiber/low fat diet is a
cancer preventer and fighter. Fiber cleans your colon and combines with
"stuck" fats to pass them on. It helps to lower cholesterol and tones
your entire digestive track. The connection between low fiber intake and colon
cancer has long been established, however, a recent study (1999) showed no
connection between a high fiber diet and lowered colon cancer risks. We (here
at this web ste) are going to check into this latest study before we buy into
it, for any study can prove anything depending on the methodology.
In breast cancer, there are two
types of estrogen, good and bad estrogen. A high fiber diet lowers blood levels
of estradiol, the bad estrogen.
From the British Journal of
Cancer, June 1994, we’ve learned of the largest international study on
links between colon cancer and consumption of starch. "After analyzing
diet and cancer rates from 12 countries, they found a strong association
between starch consumption and cancer of the large bowel, colon and rectum. On
the average, the more starch consumed in a population, the lower the incidence
of the diseases." Green bananas and cold boiled potatoes were cited as
sources of virtually indigestible starches that might provide particularly
strong protection against these cancers.
Cauliflower, broccoli, Brussels
sprouts, cabbage, kale, and Chinese vegetables. They contain indole-3-carbinol
that stimulates liver enzymes to reduce levels of hormones and
immuno-suppressive agents. They also contain sulfur, which is an overlooked
nutritional supplement. However if the gas from cruciferous veggies is too much,
try Bok Choy with only two percent sulfur.
At Cornell University, rats that
were given a substance that causes breast cancer were separated into two groups
and both were fed the same, except that one group got 20% ground up Brussels
sprouts. 70% of the group not getting the Brussels sprouts developed cancers,
compared to 13% in the Brussels sprout group. Additionally, when those who had
come down with cancer were given Brussels sprouts, their cancers stopped
spreading. [Cancer Letters, 88]
It is also assumed that the indoles
from cruciferous veggies fight breast cancer by either converting the cancer
promoting type of estrogen to a harmless form or by preventing am
overproduction of estrogen. [Environmental Nutrition, August, 1995]
Sulforaphane, another phytochemical
in cruciferous vegetables, has been shown to neutralize carcinogens before they
could trigger tumors, and isothiocyanates, the chemicals that give these
veggies their sharp flavor, "have been shown to slow the progression of
cancerous cells in rats." [Health and Healing, August 1993, 3:8]
Beta carotene (found in the yellow
veggies such as yams, pumpkins, and carrots) is a powerful antioxidant that has
been shown to inhibit the growth of tumors (and is used in Russia to fight
infant leukemia), but few know about alpha carotene that has been demonstrated
to be ten times more powerful in its inhibitory effect on tumors. (Murakoshi,
Et Al: "Inhibitory Effects of Alpha Carotene on Proliferation of the Human
Neuroblastoma Cell Line." Journal of the National Cancer Institute,
1989; 81.)
Spinach and collard greens contain
the carotenoids lutein and zeaxanthin which are powerful antioxidants that
cannot be bought in a health food store. Spinach and collard greens are highest
in these two carotenoids, followed by kale, mustard greens and turnip greens.
A study in Northern Italy consisting
of nearly 3,000 people showed that eating seven or more servings of tomatoes
per week had a 50% to 60% lower risk of developing cancers of the mouth,
esophagus, stomach, colon and rectum. It is believed that the cancer fighting
substance in tomatoes is lycopene, an antioxidant and member of the carotenoid
family. Lycopene remains stable when tomatoes are cooked or canned. [International
Journal of Cancer, October 15, 1994]
In 1998, the Israelis developed a
tomato with ten times the amount of lycopene found in our present tomatoes.
Look for them soon in supermarkets.
There is already at this web site
lots of information on flax oil, and Johanna Budwig's
recipe. The simple fact is that your omega
oils protect you from cancer (especially breast cancers because breasts are
made of fat) and have reversed cancers. Flax oil daily is a must for a cancer
patient. Also good are fish oils and hemp oil, which is reputed to be the best
oil for the human body, you have to take into consideration that the seeds from
which we get hemp oil have been "denatured" and ... how is this process
completed? We don't know. So, personally, I avoid it.
As mentioned earlier, Dr Balch
recommends avoiding soy products because he claims they inhibit enzymatic
action, however, the benefits of fermented
soy products in fighting cancer and many other benefits must be mentioned.
First off, foods made from soy lower
blood cholesterol and reduce the risk of heart disease. All the plant chemicals
found in the soy plant — phytate, phytosterols, phenolic acids, lecithin,
omega-3 fatty acids, isoflavones, and protease inhibitors — protect against
cancer. Proteases are chemicals (enzymes) that tumors give off to break down
surrounding tissues to facilitate the growth of the tumor. Protease inhibitors
(found in soybeans, lima beans, seeds and sprouts) can block the spread of
cancer. ["Protease Inhibitors May Block Tumor Spread." Cancer
Reporter, 1987;2]
According to Morton Walker, a
professional medical journalist ["Phytochemicals in Soybeans," Health
Foods Business, March 1995]:
The Japanese, Taiwanese, Koreans,
and Indonesians eat a daily average of 40 grams of [fermented] soy foods per
person, and experience 90 percent less [Sic] . . . cancers (and half the
amount of colon cancer) than do Americans.
He goes on to point out that the
isoflavone components of soy are similar to the drug tamoxifen in their
anti-estrogenic effect (lowering estrogen), and should be used daily for any
estrogen related malignancies such as breast cancer.
Here is where a controversy exists:
the Gerson institute says soy brings back breast cancers while others state
that soy fights breast cancers. We know that soy products, between 35 and 60
grams per day, will help to reduce a woman's chances of breast cancer. The
phytoestrogen in soy is a "good" estrogen. It also helps to extend
the menstrual cycle, as we've seen in Oriental women who have, on the average,
a 33 day menstrual cycle (exercising daily can help extend the menstrual cycle
too). With fewer menstrual periods in your life, you have less contact with
estrogen.
Another isoflavone component,
genistein, inhibits prostate cancer by normalizing cancerous cells—death by
prostate cancer is nearly nonexistent in the Orient—and in breast cancer,
genistein stops the proliferative growth of cells that can differentiate into
cancer. Furthermore, Walker states that the anti-angiogenetic (stopping the
growth of new blood vessels) properties of genistein is on a par with shark
cartilage. It works by neutralizing the vascular endothelial growth factor
(IGF) put out by tumors to encourage new blood vessel growth. This being the
case, pregnant women and persons with injuries could use soy products instead
of shark cartilage to fight cancer. (See the section on shark cartilage in the
article entitled "Alternative Cancer Therapies.")
In his book , Concentrated
Soybean Phytochemicals, Dr Walker also talks about the phytate in soy that
"binds iron in the intestines to prevent it from generating free
radicals," the saponins "which stop cellular mutations," and the
phytosterols (suspected
to have some effect in cancer prevention) "which neutralize the breakdown
products of cholesterol and reduce the development of colon tumors and skin
cancer."
From the Tufts University Diet
& Nutrition Letter (12:12, February 1995), we find that that the
phytoestrogens (plant estrogens) will prove to be an alternative to estrogen
replacement therapy. Premenopausal women consuming soy protein are protected by
this natural antiestrogen, and after menopause they provide the lift estrogen
therapy normally provides, but without the cancer risk.
From Earl Mindell’s Soy Miracle,
we find that soy foods contain antioxidants, boost the immune system, are
easier on the kidneys than animal protein, might slow down or prevent kidney
damage, and can protect against osteoporosis.
A report from the Boston Globe
(February 10,1995) spoke of an experiment in which human leukemia cells were
injected into mice, and the soy derivative B43-genistein was administered
killing all detectable leukemia cells.
Red, navy, pinto, etc. Studies have
shown beans to be anti-carcinogenic. Also they are fiber filled which helps to
keep the colon clear of fats and in a fit condition. Again, we must mention
preparation and caution you against indigestion which leads to colon problems
and to degenerative diseases: soak the beans overnight as needed (see below),
and pour off the water. Add digestive enzymes to your meal to help with the
flatulence. Beano® works for some.
Beans should be complimented with
whole grains for making high-quality protein. Here are some quick notes on a
few types of beans:
Aduki: used in oriental medicine for kidney ailments, good source
of calcium, phosphorous, potassium, iron and Vitamin A.
Garbanzo: (also known as chick peas) a staple in the Middle East
(hummus), high in potassium, calcium, iron, and vitamin A.
Lentils: available in different flavors, high in calcium,
magnesium, potassium, phosphorous, sulfur and vitamin A. Considered a
nutritional super food. Do not need to be soaked.
Lima Beans: high in potassium, phosphorous, and vitamin A.
Pinto Beans: rich in calcium, potassium and phosphorous.
Soybeans: the only bean that is a complete protein by itself, and
are 20% lecithin which is essential to every cell in the body (we recommend fermented soy products only).
Bean Sprouts: like seed sprouts, contain more vitamins and minerals than
the original beans they come from. Check out a book on sprouting your own, or
pick up a copy of The Bread & Circus Whole Foods Bible.
Sea veggies are high in iodine.
According to Gerson, cancer is caused by a sodium/potassium imbalance, an
acid/alkaline imbalance, and a lack of iodine. Sea veggies are an excellent
source of Omega-3 fatty acids, contain a fiber that binds with steroids and
carcinogens, and are great detoxicators and liver cleansers.
Additionally, studies of the
Japanese diets, which are high in seaweeds, seem to indicate that sea veggies
might be involved in battling certain cancers and leukemia. (Yamamoto, Et Al:
"Antitumor Activity of Edible Marine Algae: Effect of Crude Fucoidan
Fractions Prepared from Edible Brown Seaweeds Against L-12100 Leukemia." Hydrobiologia,
1984;116/117.)
The brown seaweed Laminaria has been
linked to a lower incidence of breast cancer. (Cohen, Thompson, "Seaweed
Blocks the Mammary Tumor Promoting Effects of High Fat Diets." International
Breast Cancer Research Conference, Denver, CO., March 1983, Abstract 52,
Willmintton, Del.: Stuart Pharmaceuticals, 1983.)
According to J. Chilton in his
article "Medicinal Mushroom Use on the Rise" in Vitamin Retailer,
April 1994:
Mushrooms . . . may have been one of
the first "neutraceuticals," or foods that also function as
medicines. . . . Mushroom polysaccharides act by enhancing host defenses,
rather than directly killing tumor cells. For this reason they are called host
defense potentiators (HPD). The specific effect of these polysaccharides is the
activation of macrophages and T-lymphocytes, stimulation of interferon, and the
overall enhancement of cell-mediated immune response."
In addition to the Reishi mushroom
having anti-aging and immunorestorative powers, studies from Japan, Korea, and
Russia all showed reduction in tumors (98% in the Japan study with 80% complete
remission). The phytochemical in the Shitake mushroom that scientists are now
studying is called Lentinan, which has shown to stimulate macrophages, increase
T-cell production, enhance helper T-cell activity, and increase interferon
production. But the real cancer killer seems to be the Maitake mushroom which
has been available wild but is now being cultivated. The National Cancer
Institute began testing the Maitake in 1991 on both anti-HIV and anti-tumor
activities and their results supported the findings of studies in Japan.
Laboratory studies have shown that 97% of 300,000 HIV infected T-cells remained
alive with a minimal amount (1/1000,000 gram) of maitake compound. The
anti-cancer activity of the Maitake was even greater than that of the Shitake
and Reishi, showing that both oral administration or injection inhibited cancer
growth up to 86.3%. (Duke, James. "Mushrooms Mushrooming." Immune
Perspectives, Winter, 1995]
Most naturopaths claim that you
cannot get as much medicinal "punch" from the actual mushroom as you
can get from extracts sold in health food stores, but this depends on how much
you eat. Including them with every meal, in salads, soups, and teas should
allow you to get much of their benefit.
While we’re on the subject of
mushrooms, we should mention the latest fungus to make it into vogue in
alternative medicine, the Kombucha. The Kombucha, to some, doesn’t really
qualify as a mushroom—it is a fungal scum that you can grow in your kitchen. It
has been touted as the new fountain of youth and as a cure for AIDS. However,
there have been no third party studies done on the Kombucha, and all the
material available comes from those marketing it.
Because we have not been able to
find any objective evidence on its properties, we can tell you only what people
in the wellness community are saying about it.
If you make it up at home, it can
get contaminated. Additionally, it seems to be a powerful antibiotic, and
therefore you should treat is as such, using it only when needed and not
capriciously. Until studies by outside parties are available, we can’t tell you
much more.
Lutein is another cancer battler and
is found in watercress, spinach, dark green veggies and eggs.
Asparagus seems to be linked to the
remission of more than a few disorders, including cancer. According to Karl
Lutz, this is because of the high folic acid, nucleic acid, and histone (basic
protein) levels found in asparagus. In Beating the Odds, Dr Machetti
points to a study that discovered that methyl mercaptan, which is secreted into
the urine following a meal with asparagus, has distinct anticancer qualities.
Garlic and onions should be consumed
daily, with a minimum of 4 cloves of garlic, if sensitive to it, 7 if not. The
phytochemicals (plant chemicals) in garlic and onions have been shown to
increase T-cell activity, and garlic contains a safe form of germanium, which
helps the blood and tissues hold more oxygen. Remember, cancer hates oxygen.
Studies also show that garlic can
increase T-cell activity, and, interestingly enough, aged garlic seems to work
even better. However, many preparations of garlic are devoid of the volatile
oils, and there has been much controversy on why you would want to avoid these
volatile oils versus why you would want them. Dr Block, in his article
"Chemistry of Garlic and Onions" published in the March 1985 edition
of Scientific American, states that the volatile oils are the
physiologically active factors of garlic and recommends that fresh garlic be
used.
Additionally it was discovered that
lab animals implanted with tumors and fed garlic and a low protein diet showed
no tumor growth, while the control animals came down with full blown cancer.
And apparently the substance Allium, found in onions and garlic, inhibits
stomach cancer in groups at high risk.
References and Further Reading
(Click on the links to
learn more about the books and the authors)
Frähm, Anne and David Frahm. A Cancer Battle Plan. Colorado Springs, CO:
Piñion Press, 1992.(The Frähms are on AOL and can be reached at dfrahm6873@aol.com)
Gerson, Max, MD. A
Cancer Therapy: Orig. Ed.. New York: Gerson Institute, 1958.
Immune Perspectives. A publication of the Center for Advancement in Cancer
Education. Annual subscription is $15: 610-642-4810. (We at the directory
highly recommend supporting this center and their work. Their help with this
edition has been invaluable. Additionally, we want to give a special thanks to
Susan Silberstein, the founder of the center; for it was through her materials
that we were finally able to make sense of all the contradictory nutritional
information we’d uncovered. When you contact them, ask about their videos on
nutrition and cancer.)
Kelly, William D. One
Answer to Cancer. Mokelumn Hill, CA: Mokelumne Hill Press, 1994.
Kilham, Christopher. The
Bread & Circus Whole Foods Bible. New York: Addison-Wesley
Publishing Company, Inc., 1991
Kushi, Michio. The
Cancer Prevention Diet. New York: St. Martin’s Press. 1993.
(Note: complete guide to macrobiotics.)
Lau, Et Al. "Superiority of
Intralesional Immunotherapy with Cornebacterium Parvum and Allium Sativum
in Control of Murine Trasitional Cell Cancer." Journal of Urology,
1986; 136.
Livingston-Wheeler, Virginia, MD,
and Addeo, Edmond G. The
Conquest of Cancer. San Diego, Waterside Productions, Inc., 1983
Marchetti, Albert, M.D. Beating
the Odds: Alternative Treatments That Have Worked Miracles against Cancer.
New York: St. Martin's Press, 1988.
Quillin, Patric. Beating
Cancer With Nutrition. Tulsa: The Nutrition Times Press, Inc.,
1994. (Note: this is aimed at a diet to be used in conjunction with the big
three: surgery, radiation, and chemotherapy.)
Salaman, Maureen. Nutrition:
The Cancer Answer II. Menlo Park, CA: Statford Publishers, 1983.
(Note: contains the history of nutrition and cancer, advice, and recipes.)
Simone, Charles, MD. Cancer & Nutrition.
Garden City Park, NY: Avery Publishing Group, 1994.
Weil, Andrew MD. Natural
Health, Natural Medicine. Boston: Houghton Mifflin, 1990.
Williams, David G, MD. SECRETS OF
LIFE EXTENSION: 10 Simple All-Natural Steps to Achieving Your Maximum Lifespan.
Ingram, Texas: Mountain Home Publishing, 1991. (Note: a slightly overpriced
pamphlet that you might be able to get free with a subscription to his
newsletter.)
You, Et Al. "Allium Vegetables
and Reduced Risk of Stomach Cancer." Journal of the National Cancer
Institute, 1989; 81.
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