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Chlorine gas was a weapon used in both world wars and is a neurotoxin so poisonous that it was outlawed by international war codes. It cannot be screened out by our lungs, goes in faster than oxygen, is immediately absorbed into the bloodstream when it is inhaled, and if the concentration is adequate, death is instantaneous. As molecular biologist Joe Thornton explains, “There are no uses of chlorine which we regard as safe.” Yet chlorination, considered one of the greatest advance ever in public health and hygiene, is almost universally accepted as the method of choice for purifying water supplies.
Most drinking water in the USA comes from a surface water source, that is, a lake or river. These lakes and rivers are typically rich in invisible organic matter produced by decaying leaves and algae. During disinfection, chlorine randomly attaches to this organic matter to form thousands of newly created chemicals called “organochlorines.” Organochlorine compounds are not found naturally anywhere in the world, but once they are formed by combining chlorine with organic materials, they are extremely toxic and very stable. Most of them don’t break down for hundreds of years.
Organochlorines are easily absorbed into our bodies and are lipophilic (stored in our fat cells) where they accumulate. According to molecular biologist Joe Thornton, “Chlorination virtually always increases toxicity.” A growing number of studies have linked chlorinated drinking water to cancer in humans. The most esteemed cancer study is a compilation of 10 separate epidemiological studies on chlorinated drinking water and cancer known as the Morris study. It found disinfection by-products in chlorinated water to be responsible for 9% of all bladder cancers and 15% of rectal cancers in the USA. This translates into 10,000 additional deaths per year for just these two organs.
According to the U.S. Council of Environmental Quality, “Cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine.” Prolonged exposure has also been shown to produce birth defects, immune system problems, and reproductive disorders.
Although water disinfection accounts for only a small percentage of total global organochlorine production, the effect on human health is proportionately greater because exposure to chlorinated drinking water is large and continuous. It is piped right into our homes. But organochlorines in our drinking water are just the tip of the iceberg! The most toxic organochlorine is dioxin, which is the most caustic man-mad chemical known. “Dioxin” is a general term for hundreds of chemicals that are produced in industrial processes that use chlorine and burning. Disturbingly, it has a half-life of over one hundred years when it is leached into soil or embedded in water systems. Dioxin was the most harmful component in Agent Orange, which contributed to over half a million birth defects in Vietnam!
A draft report released for public comment in September 1994 by the U.S. EPA clearly describes dioxin as a serious public health threat. In 1997, the International Agency for Research on Cancer (part of the World Health Organization) announced that the most potent dioxin is now considered a Group 1 carcinogen, meaning a “known human carcinogen.” Of course the EPA maintains that low levels of dioxin are “safe.”
In addition to cancer, dioxin can cause reproductive and developmental disorders, liver damage, chloracne, skin rashes, skin discoloration, etc.
A typical American will receive 93% of his/her dioxin exposure form meat and dairy products. In fish, these toxins bio accumulate up the food chain so that dioxin levels in fish are 100,000 times that of the surrounding environment. The main sources of dioxin are the paper production industry, the plastic production industry, and incinerators that burn chlorinated waste.
Recent scientific research has clearly demonstrated an association between organochlorines and breast cancer. Analyses of the breast fat of women with breast cancer found that DDT, its derivative DDE, PCBs. And other organochlorine pollutants actually concentrate in the cancer tissue itself, in contrast with surrounding non-cancerous tissue. Organochlorines are not only often overtly toxic, but they also possess estrogenic activity. In other words, they mimic estrogen. Chemicals that function like estrogen are called xenoestrogens (literally “foreign estrogens”) and wreak havoc in a number of ways. A woman’s earliest and most dangerous contact with them may be in the womb. Xenoestrogens have been linked to breast cancer as well as an increase in reproductive abnormalities in males, including prostate cancer and testicular cancer.
In 1994, Monsanto and the FDA introduced rBGH (recombinant bovine growth hormone) into the market. This is a powerful genetically engineered drug which, when injected into dairy cows, will force them to produce up to 25% more milk. However, when a cow is injected with rBGH, its milk production is stimulated, but not directly. The presence of rBGH in the cow’s blood stimulates production of another hormone, called Insulin-Like Growth Factor (IGF). It is IGF that stimulates milk production.
IGF is a naturally occurring hormone-protein in both cows and humans. Numerous studies have shown that the IGF in cows is chemically identical to the IGF in humans. The use of rBGH increases the levels of IGF in the cow’s milk, and the IGF is not destroyed by pasteurization. Since IGF is active in humans and causes cells to divide, an increase in IGF in milk raises obvious questions as to whether it will cause inappropriate cell division and growth, leading to growth of tumors.
Since the emergence of rBGH on the market in 1994, every industrialized country in the world (except for the USA) has banned it. The fact of the matter is that rBGH was never adequately tested before the FDA allowed it on the market. A standard test of new biochemically produced products and animal drugs requires 24 months of testing with several hundred rats. But rBGH was tested for only 90 days on 30 rats. This short term rat study was submitted to the FDA but never published. The FDA refused to allow anyone outside that agency to review the raw data from this truncated study, saying it would “irreparably harm” Monsanto.
In February of 1997, two veteran news reporters for Fox TV in Tampa, Florida, were fired for refusing to water down an investigation reporting that rBGH may promote cancer in humans who drink milk from rBGH treated cows. Monsanto pressured Fox TV to water down the series, offering to pay the two reporters if they would leave the station and keep silent about their report, but they refused and were fired. On April 2, 1998 they filled their own lawsuit against the TV station. After a five week trail and six hours of deliberation which ended August 18, 2000, a Florida state court jury unanimously determined that Fox “acted intentionally and deliberately to falsify or distort the plaintiffs’ news reporting of rBGH.” The jury awarded $425,000 in damages. Why was Monsanto so Determined to keep the reporters quite?
Here’s why. In 1998, Canadian scientists managed to acquire the full Monsanto studies for the first time. They were stunned to find out that the FDA never even looked at Monsanto’s original data on which the agency’s approval had been based. In reviewing the data, the scientists learned that Monsanto’s “secret” studies showed that rBGH caused prostate cancer and thyroid cancer in laboratory rats!
In August 2008, Eli Lilly agreed to buy rBGH from Monsanto. This seemed to be a peculiar choice at the time. Why on earth would Eli Lilly’s veterinary division (Elanco) pay 300 million for a drug that other companies wouldn’t touch with a ten food pole? The I began to connect the dots, I read a story about an owner of an auto body shop who was arrested for “keying” hundreds of cars. What a way to increase business! Eli Lilly was doing the “drug equivalent” of keying cars and then getting paid to fix them!
You see, Eli Lilly also sells cancer drugs. So, while Eli Lilly is pushing a milk drug (rBGH) that causes cancer, they are also planning on “coming to the rescue” with other drugs to “treat” the cancer that the rBGH just created. Just call it the perfect business “double play.” But that’s not all… it gets even better for Eli Lilly. Cows treated with rBGH have much higher incidence of mastitis (udder infection). You guessed it. Eli Lilly is more than happy to sell antibiotics to treat the infection. Meanwhile, Eli Lilly is laughing all the way to the bank.
• Calcium helps your electrolyte balance and cellular communication. RDA 1000mg, 1500 if you are pregnant. Dairy that has been processed is missing the cofactor to absorb the calcium. You need vitamin D to absorb your calcium up. You need this for a healthy bone structure, for healthy teeth. 99 percent stays in the bones, the rest is crucial for nerve and muscle function.
• Magnesium is essential for energy metabolism; low intake can spontaneously induce lymphoma. RDA 400 mg. Low intake has been linked to hypertension, heart disease, migraines, fatigue, immune suppression, fibromyalgia, glaucoma, and much more. Magnesium is essential in at least 300 different enzyme reactions.
• Potassium is an essential ingredient in the “electrolyte soup” that dictates healthy cell membranes. Potassium is crucial for nerve and muscle function, also the conversion of glucose into glycogen for storage. The first symptoms of deficiency are weakness and fatigue.
The RDA recommends 1.9 to 5.6 grams daily. Up to 3 grams daily can be lost in perspiration and through the use of diuretics, like antihypertensive medications, alcohol, and coffee. The American health authorities have been bashing salt, actually a deficiency of potassium, magnesium, and calcium are much more likely to be at fault for hypertension, heart disease, and various forms of cancer.
• Zinc is a potent immune stimulate, it’s essential in over 200 enzyme reactions in the body, Immune cell production, Cell replication… 20 to 60 mg will be good for you, but 150mg will trigger a copper deficiency, which is very bad. Zinc is involved in everything from sexual development, to immunity, to maintenance of nerve tissue, and much more.
• Iron is essential for red blood cell synthesis (hematopoiesis) to properly oxygenate tissues. Iron is also essential for energy metabolism and immune cell production.
Iron could be dangerous to you, especially if you aren’t getting in a good amount of antioxidants in. Take conservative doses, 5-25 mg. Symptoms of deficiency include: anemia, lethargy, behavioral problems, poor body temperature regulation, reduced immunity and others.
Be sure you are taking the most bioavailable chelated form, with multiple antioxidants to protect against the potential free radical damage.
The difference between bound iron, and unbound iron. 99% of iron is bound to hemoglobin, unbound iron is like car smashing through a shopping mall, it’s not good for you. When your pH is lowered, more iron becomes unbound. Cancer loves a low ph.
Iron will help extract energy from food, oxygenate your body, and boost your immune system so that the cancer could be destroyed with oxidative bursts.
• Copper is involved in several important enzyme reactions, including cytochromes for energy and superoxide for dismutase for free radical protection. Copper is very important for your tough connective tissues, which is how the body tries to envelop a tumor. People die of aneurysms that could be prevented with a touch of copper. It’s crucial for energy metabolism. It helps to prevent the oxidation of fatty acids that can destroy DNA and cell membranes.
The RDA is 1.5 to 3 mg per day. Greying of hair, loss of skin pigment, dry brittle hair, sagging tissue, hernias, varicose veins, and more…
• Iodine assists the thyroid gland in regulating basal metabolism, it’s a selective toxin for disease-causing microorganisms in the gut.
Iodine will help you with dieting by burning excess fat, promote proper growth, give you more energy, improve mental alacrity, Promote healthy hair, skin, nails, and teeth. Don’t get enough, and it will lead to Goiter, slow mental reaction, weight gain, lack of energy, and hypothyroidism. The RDA is 150 mcg, 200 if pregnant.
• Manganese is an essential mineral cofactor in various enzyme reactions, including an important antioxidant system SOD (superoxide dismutase).
If you are deficient in manganese you will develop low insulin output, problems with connective tissue and processing fats. 2-5 mg will hit the spot. Manganese will help absorb biotin, B1, and vitamin c. It will help eliminate fatigue, aid in muscle reflexes, help prevent osteoporosis, improve memory, reduce nervous irritability.
• Chromium is essential for proper energy metabolism, especially related to controlling blood sugar levels and preventing lean tissue wasting. 200-600mcg. Chromium will get the Glucose Tolerance Factor up, if your (GTF) is down, your insulin levels will rise, which can be disastrous. When your Glucose isn’t being burned properly, the body will resort to protein (which will cause lean tissue wasting) and fat (which elevates levels of fats in the blood for increased risk of heart disease). GTF is also critical for immune functions and plays a role in cell growth. Deficiencies of chromium lead to impaired glucose metabolism, elevated blood fats, and tingling numbness. You won’t get it in your food, the average American eats 140 pounds of sugar per year, which increases the need for chromium while increasing the excretion of chromium. Cancer loves sugar, if you could keep the cancer starved of sugar with a low sugar level, nice.
• Selenium is an immune stimulant, detoxifying agent via glutathione peroxidase, and may selectively control the growth of abnormal tissue.
Selenium at 200 mcg was able to reduce the incidence of cancers by up to 60%.
• Molybdenum is essential for detoxification pathways, 100-200 mcg. Molybdenum functions as a mineral cofactor in hydroxylation enzyme reactions, such as uric acid and sulfite processing. When sulfites build up in the system, cysteine metabolism is affected, which is crucial for detoxification.
• Vanadium is a crucial mineral for controlling blood glucose and its necessary for the formation of teeth and bones. 100mg will get you there.
Many vitamins are necessary in the human diet, but the typical American diet does not supply it.
Vitamin A: helps with Cell division, Cell-to-cell communication, Maintenance of epithelial tissue and skin, It’s an immune stimulant, and provides the human with Anti-cancer activity.
Also Helps with vision, growth and bone development.
Counteracts night blindness, weak eyesight, and aids in the treatment of many eye disorders.
Builds resistance against respiratory infections.
Aids in the proper functioning of the immune system.
Shortens the duration of diseases.
Keeps the outer layers of your tissues and organs healthy.
Helps in the removal of age spots.
Promotes growth, strong bones, healthy skin, hair, teeth, and gums.
When applied externally can help treat acne, superficial wrinkles, impetigo, boils, carbuncles, and open ulcers.
Aids in the treatment of emphysema and hyperthyroidism.
Beta-Carotene: protects the DNA against the damaging effects of carcinogens.
Alters the adenylate cyclase activity, this is what affects cell differentiation, whether a cell will turn cancerous or not.
Don’t forget micronutrients work in synergism, 2+2=7. Beta Carotene and vitamin A go well together for significant improvement in radiation treatment, although, you should not settle for conventional treatments.
There is virtually no toxicity to beta-carotene at any dosage.
Vitamin D: Your body can produce it, but once you have a sun tan, production stops.
Properly utilize calcium and phosphorus to keep bones and teeth strong.
Boost your immune system.
Get your brain flush with mood-regulating serotonin.
Improves cognitive function, especially for people over 65.
Substantially cuts risk of cancer.
Aids in getting the most out of your vitamin A intake.
Deficiency leads to Rickets, severe tooth decay, osteomalacia, and senile osteoporosis. Toxicity begins at 40,000 iu= 1mg per day.
Vitamin E: Zinc must be present to properly utilize vitamin E.
Protects against the potentially damaging effects of iron.
Vitamin E seems to work by protecting your Immune “soldiers” from their suicidal plunge at cancer cells.
Strengthens the activity of the thymus and spleen organs to boost lymphocyte proliferation.
Prevents gut bacteria from migrating into the blood to cause septicemia.
Protects you from toxins!
You can’t get enough in food.
Vitamin K: Selectively toxic to tumor cells. In combination with vitamin C forms anti-cancer compound.
Helps in preventing internal bleeding and hemorrhages.
Aids in reducing excessive menstrual flow.
Promotes proper blood clotting.
Helps protect against diabetes by reducing risk of insulin resistance.
Improves bone mineral content and increases bone mass.
Aids in preventing cardiovascular disease.
Protector against free radicals.
Maintainer of tough connective tissue.
Producer of adrenaline for energy.
Producer of serotonin for though and calmness.
Boosts immune function to protect against infections and cancer.
Converter of cholesterol into bile for its elimination in the bowels.
Maintainer of fat stores in the adipose tissue to prevent heart disease.
Regulator of bone formation.
Detoxifier to better tolerate pollutants.
Reducer of allergic reactions by preventing histamine release.
Regulator of insulin to better control blood sugar levels.
B1 (thiamin): Improves aerobic function. This one is very critical in energy metabolism. Become deficient and you will develop a condition of weakness and inability to function.
Aids digestion, especially of carbohydrates
Improves your mental attitude
Keeps nervous system, muscles, and heart functioning normally
Fights car sickness, as well as air and sea sickness
Relieves dental postoperative pain
Aids in treatment of herpes zoster
Aids in growth and reproduction.
Promotes healthy skin, nails, and hair.
Helps eliminate sore mouth, lips, and tongue.
Benefits vision, alleviates eye fatigue, and may help prevent cataracts.
Functions with other substances to metabolize carbohydrates, fats, and proteins.
Helps alleviate the pain of migraine headaches.
Work as an antioxidant, reducing cell damage from free radicals.
B3 (Inositol): Improves aerobic metabolism and tumor-killing capacity of “medical” therapy, also may work like an enzyme to dissolve protective coating surrounding tumor
Alters Tumor Necrosis Factor that can lead to depression, weight loss, and pain.
Breaks up inefficient clumps of immune cells or circulating immune complexes.
Changes the coating of the tumor to make it more vulnerable to the immune system and medical intervention.
B5 (Pantothenic Acid): Improves stress response
Aids in wound healing
Fights infection by building antibodies
Treats postoperative shock
Reduces adverse and toxic effects of many antibiotics.
Deficiency of this one leads to Hypoglycemia, duodenal ulcers, blood and skin disorders.
B6 (Pyridoxine): Improves immune functions
Regulating proper blood glucose levels
Production of niacin from tryptophan
Lipid metabolism and carnitines synthesis
Making nucleic acids (RNA and DNA)
Immune cell production
Regulation of hormones
B12 (cyanocobalamin): Assists in proper cell growth, i.e. making of new immune factors and proper division of other cells. Combines with vitamin C to create selective anti-cancer compound.
Forms and regenerates red blood cells, thereby preventing anemia.
Helps break down the amino acid homocysteine, lowering the risk of heart disease.
Promotes growth and increases appetite in children.
Helps protect your brain from shrinking with age.
Helps slow macular degeneration.
Aids in alleviating depression.
Helps prevent and effectively treat canker sores.
Maintains a healthy nervous system.
Properly utilize fats, carbs, and protein.
Improves concentration, memory, and balance.
Helps protect against smoking- induced cancer.
Small amounts (80mcg) help strengthen bones and aid in prevention of osteoporosis.
Folic Acid: Assists in proper cell growth, is an immune stimulant, helps to check abnormal DNA production.
Prevents birth defects, such as spina bifida.
Important for the production of nucleic acids (RNA & DNA)
Needed for utilization of sugar and amino acids.
Lowers homocysteine levels and reduces risk of heart disease.
Aids in protecting against intestinal parasites and food poisoning.
Promotes healthier-looking skin.
Acts as an analgesic for pain.
May delay hair graying when used in conjunction with pantothenic acid and PABA.
Increases appetite, if you are debilitated (run-down).
Acts as a preventive for canker sores.
Helps ward off anemia.
May be the most common vitamin deficiency in the world.
Biotin: Improves energy metabolism for glucose and fats, is involved in pH maintenance through carbon dioxide binding, and helps regulate cell growth.
Aids in keeping hair from turning gray.
Helps in preventive treatment for baldness.
Eases muscle pains.
Alleviates eczema and dermatitis.
Helps prevent and heal cracked, split, and brittle nails.
Essential for production of the enzyme glucokinase, which burns glucose.
The two essential fatty acids (EFAs) are linoleic acid (LA), and omega-6 fat, and alpha-linolenic acid (ALA), an omega-3 fat. Vegetables and nuts (corn, safflower, cottonseed, peanuts, and soybeans) are the highest in omega-6 fats. Since approximately 90% of theses oils (except peanut oil) produced in the USA are genetically modified, I recommend you eat only organic, cold pressed oils made from these foods, or find other sources of omega-6. LA is the primary omega 6 fat, which a healthy human will convert into gamma linolenic acid (GLA). Other omega-6 fats include conjugated linoleic acid (CLA), dihomo-gamma-linolenic acid (DGLA), and arachidonic acid (AA). Ocean fish (such as salmon, tuna, and mackerel) and certain nuts/seeds (such as flax/linseed, and walnuts) are the highest in omega-3 fats. ALA is the principal omega-3 fat, which a healthy human will convert into eicosapentaenoic acid (EPA) and later into docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA).
Good health requires the proper ration of omega-6 and omega-3 fats; the ideal ratio is around 2:1. Both essential fats are bountiful in the leafy plants consumed by roaming animals, providing nearly equal ratios of these EFAs. For example, hemp seed oil has an optimum balance of omega-3 and omega-6 fats. Before the introduction of harvested grains as feed, cattle thrived on lush green grasses, which provided a complete and balanced diet and promoted healthy growth without excessive fat production. In light of this fact, it is important to make sure that you only eat meat from animals that feed on grass, since their meat has the perfect ratio of omega-6 to omega-3 fats, and it is rich in CLA. A great many studies have shown that CLA fights cancer in lab animals. Animals that naturally graze have 3-5 times more CLA that animals fattened on grain.
Superficially, CLA resembles linoleic acid, but they appear to have opposite effects. Whereas an overabundance of linoleic acid promotes tumor growth, CLA blocks it. In fact, CLA may be one of our most potent cancer fighters. In a recent study feeding rats small amounts of CLA shrank mammary tumors by 45%. Scientists added very small amounts of CLA to breast cancer cells growing in a culture. By the 8th day, the CLA had killed 93% of the cells.
A group of Finnish researchers found that women who consumed the most CLA had a 60% lower risk of breast cancer than other women. CLA also stimulates the immune system, improves insulin sensitivity, improves blood lipid levels, improves lean body mass to fat rations, and has no know practical toxicity levels.
Modern farming practices have led to a steady decline in the amount of CLA supplied in the diet over the past half century. Today’s dairy products have only around 25% of the CLA content they used to have around 1960. A good case could be made that the cancer, heart disease, diabetes, and obesity epidemics we are now experiencing are largely due to the decline of CLA in the diet. Unfortunately, if you go to the supermarket to purchase beef, you will get beef that has been grain-fed. As a result, the omega-6 to omega-3 ratio will be completely out of whack and you will not be getting the CLA content that you would from grass-fed beef.
In my opinion, coconut oil is the healthiest oil; one of the most impressive features of coconut oil is that it is extremely rich in lauric acid (about 50% by volume). The only other abundant source of lauric acid found in nature is in human breast milk. A great deal of research has established the fact that lauric acid is used by humans to destroy viruses, and various pathogenic bacteria and microbes such as yeasts, fungi, bacteria, parasites, and molds.
According to Mary Enig, the USA’s leading expert on fats: “Coconut oil has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries…coconut oil provides a source of antimicrobial lipids for individuals with compromised immune systems, and is a non-promoting fat with respect to chemical carcinogenesis..”
Coconut oil contains no trans-fats and about 2/3 of the saturated fat in coconut oil is made up of medium-chain fatty acids (MCFA’s). By contrast, most common vegetable or seed oils are comprised of long-chain fatty acids (LCFA’s), which put strain on the pancreas and the liver, are chiefly stored in the body as fat, and harden the arteries with cholesterol. The MCFA’s in coconut oil have antimicrobial properties, are beneficial to the immune system, are easily digested for quick energy, and cause weight loss. That’s right… eating coconut oil will help you lose weight.
Over 50% of Americans are overweight. One of the principal benefits of coconut oil lies in its ability to stimulate your metabolism. Back in the 1930s, Dr. Weston Price (a dentist) traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet. Then in the 1940s, farmers found out (by accident) that when they tried using inexpensive coconut oil to fatten their livestock, it didn’t work! Instead, coconut oil made the animals lean! Since then, many animal and human research studies have demonstrated that replacing LCFA’s with MCFA’s results in both decreased body weight and reduced body fat percentage. So, by changing the fats in your diet from the unsaturated LCFA’s found in vegetable or seed oils to the MCFA’s in coconut oil, you will lose weight!
We’ve all heard the rhetoric about saturated fat being unhealthy, but this is complete nonsense. The saturated fat in coconut oil is actually health promoting. How did that rumor get started? Well, it was based on some flawed studies performed almost 50 years ago. The studies used hydrogenated coconut oil, and the myth was perpetuated by the vegetable oil industry (aided by the FDA) back in the 1980s. The fact of the matter is that all hydrogenated oils are bad, since they have been chemically altered. But virgin coconut oil is wonderful for the human body. That is the only coconut oil we consume. As a matter of fact, we use so much coconut oil that we purchase it a gallon at a time! According to Dr. Bruce Fife, “coconut oil is the healthies oil on earth.”
Olive oil is the only vegetable oil that can be consumed fresh pressed, and it is the most prominent source of omega-9 fats, also known as oleic acids. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidants. Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL(“good”) levels. No other naturally produced oil has as large an amount of monounsaturated fatty acids as olive oil. We use olive oil all the time in salad dressings and vegetable medleys.
When buying olive oil, you will want to obtain a high quality extra virgin olive oil. The oil that comes from the first “pressing” of the olive is cold pressed (extracted without using heat or chemicals) is awarded “extra virgin” status. This is the best oil because it is handled less, thus it is closed to its natural state and contains higher levels of antioxidants, vitamin E, and phenols. However, while you should include olive oil as a healthy part of your diet, you should not cook with olive oil, as heat can damage the fatty acids and create toxins called acrylamides. If you are going to cook with oil, use coconut oil, since it does not under go toxic chemical changes when heated.
Avocados are a superb source of fats, specifically omega-3 and omega-9. According to the late Dr. Robert Atkins, “avocados are not only nourishing they are a heart promoting, cancer-fighting fruit that offers unequaled health benefits.” Not only are avocadoes a rich source of omega-9 oleic acids, which have been shown to offer significant protection against breast cancer, but these fruits also contain the highest amount of the carotenoid lutein of all commonly eaten fruits, as well as measurable amounts of related carotenoids (zea-zxanthin, alpha-carotene, and beta-carotene plus significant quantities of tocopherols (vitamin E).
In a laboratory study published in the January 2005 issue of the Journal of Nutritional Biochemistry, an extract of avocado containing carotenoids and tocopherols inhibited the growth of both androgen-dependent and androgen-independent prostate cancer cells. However, when researchers tried exposing the prostate cancer cells to lutein alone, the single carotenoid did not prevent cancer cell growth and replication.
Not only was the whole matrix of carotenoids and tocopherols in avocado necessary for its ability to kill prostate cancer cells, but the researchers also noted that the significant amount of monounsaturated fat in avocado plays an important role. Carotenoids are lipid (fat)- soluble, which means fat must be present to ensure that these bioactive carotenoids will be absorbed into the blood stream.
1. When carcinogenic materials, such as environmental toxins, attach themselves to the outer surface of the cell membrane, the membrane may become damaged. This process involves two factors: (a) the presence of carcinogenic-type molecules primarily of the polycyclic type, and (b) an energized state of the membrane, which may result from prolonged irritation. (Dr. Sartori also felt that X-rays, parasites, cell phones, or other factors may damage the cell membrane as well.) At some point, the membrane of the normal cell may become so damaged and altered that it can no longer pass certain materials easily. In particular, the damaged cell membrane may no longer be able to readily pass magnesium, calcium, or sodium into the cell. Since oxygen transport depends on two of these elements, calcium and magnesium, the cell then becomes oxygen deficient. However, a damaged cell membrane can still pass potassium, cesium, and rubidium. Since glucose transport depends on potassium, glucose continues to be fully supplied to the damaged cell while oxygen is no longer being fully supplied. Without sufficient oxygen to maintain aerobic functioning for energy, the cell reverts to the fermentation of glucose for energy in order to survive. Thus, it turns into an anaerobic cell.
2.The fermentation of glucose produces lactic acid as a byproduct, and this lowers the intracellular pH of the cell. The cell pH drops internally from the normal 7.35 to around 7, and then to the extremely acidic pH level of about 6.5. In very advanced stages of cancer, the cell pH may drop even further to 5.7. Thus, the damaged cell has not only become an anaerobic cell, but it has also turned into a cell with a highly acidic internal environment.
3.In the acid medium of the anaerobic cell, the genetic blueprint of the cell (DNA and RNA) can be easily damaged, resulting in impairment to the cell’s control mechanism. With the control mechanism for growth now impaired, the cell rapidly duplicates and grows out of control as a cancer cell.
4.Various cell enzymes are also completely changed in the acid medium of the anaerobic cell. Liposomal enzymes are changed into toxic compounds, which kill the cells in the main body of the tumor mass. (A tumor therefore often consists of a thin layer of rapidly growing cells surrounding a dead mass.) The acid toxins leak out from the tumor mass and poison the host. This is also the source of much of the pain associated with cancer. These acid toxins can then act as carcinogens on other healthy cells, in part by lowering the intracellular pH of normal healthy tissues to the point where that environment becomes oxygen deficient as well.
“Trans-fats” are manufactured fats, produced by pushing hydrogen into vegetable oils to produce a solid fat, hence they are also called “hydrogenated” or “partially hydrogenated” oils. Trans-fats are in fried foods, margarines, and baked goods, packaged snacks, cookies, pie crusts, and donuts. Even “healthy” low-fat muffins and cereals may contain trans-fats. The trouble is that trans-fats are bad for us even in tiny quantities. Research has shown that they are implicated in increased cardiac disease, cholesterol levels, and yes, cancer.
According to Dr. Brian Olshansky, Professor of Internal Medicine at Iowa University, “The problem with trans fatty acids is that your body doesn’t know what to do with them. Trans fatty acids may help preserve food so that it tastes good, but your body can’t break them down and use them correctly. Normal fats are very supple and pliable, but the trans fatty acid is a stiff fat that can build up in the body and create havoc. The chemical recipe for a trans fatty acid involves putting hydrogen atoms in the wrong place. It’s like making a plastic.”
In order to mass produce and distribute foods high in oils, food manufactures deliberately alter the chemical composition of the oils, which gives them longer “shelf lives.” Another problem with many processed foods is that they are not only irradiated, but they are made with genetically modified foods. If we look at corn chips, we see a product that is likely made with genetically modified corn, then process in trans-fats, and then irradiated. After all of this, the chips are packaged in a bag which says “All Natural.” But don’t be deceived… there is nothing “natural” about fried corn chips.
In the 1950s, Dr. Johanna Budwig proved that these chemically-altered hydrogenated fats (which she called “pseudo” fats) destroy cell membranes. She demonstrated that these hydrogenated, processed fats and oils shut down the electrical field of the cells and make us susceptible to chronic and terminal diseases.
In healthy fats there is a vital electron cloud which enables the fat to bind with oxygen. Healthy, Oxygenated fats are capable of binding with protein and in the process become water-soluble. This water solubility is vital to all growth processes, cell damage restoration, cell renewal, brain and nerve functions, sensory nerve functions, and energy development. In fact, the entire basis of our energy production is based on lipid metabolism. Hydrogenation destroys the vital electron cloud, and as a result, these “pseudo” fats can no longer bind with oxygen or with protein. These fats end up blocking circulation, damaging the heart, inhibiting cell renewal, and impeding the free flow of blood and lymph.
Three of the most popular foods which contain trans-fats are donuts, French fries, and chips. Donuts are nothing but big balls of sugar, trans-fats, and white flour. They have no nutritional value. Most French fries and chips have been soaked in trans-fats to such extent that there is virtually no nutrition left in them. Some companies have tried to make them more “healthy” by eliminating the trans-fats, but all donuts and chips and fries that are cooked in oil (regardless of what type oil) contain cancer-causing acrylamides.
The chemical, acrylamide, which is used industrially in the manufacture of some plastics, is also formed by the heating of starches. And guess what… three foods with especially high levels of acrylamides are donuts, French fries, and potato chips. Acrylamides are only allowed in your drinking water at a level of .12 micrograms per serving by the EPA. Alarmingly, a sic ounce helping of French fries at your local fast food joint will contain anywhere from 50 to 70 micrograms of acrylamides. That’s between 400 and 600 times the EPA limit! I have heard it said by numerous doctors that a French fry is worse for your health that a cigarette.
In light of the fact that they have been shown to cause so many health problems, why do food manufactures continue to use trans-fats? The answer Is plain and simple: money. Trans-fats greatly prolong the shelf life of processed foods.
I decided to combine these three items since they typically go “hand in hand” in our “Big Gulp” society, despite what you hear from the sugar industry and its efforts to prevent the distribution of information that accurately links refined sugars to chronic disease. Sugar, high-fructose corn syrup (HFCS), and sodas are all on the “no no” list if you want to obtain optimal health.
Remember, cancer cells grow by anaerobic respiration. In other word, they ferment sugar. If you’ve ever made wine, you’ll know that fermentation requires sugar. There are many nutritional cancer therapies, but not a single on allows foods high in carbohydrates and not a single one allows sugar, because sugar feeds cancer cells
HFCS has taken our food shelves by storm. It is present in almost everything we eat today, including breads, sweets, sodas, oatmeal, barbeque sauce, ketchup, jelly, jam, yogurt, chocolate, milk, pop tarts, and cereal, to name a few. But isn’t HFCS a healthy alternative to sugar? Well, in a word, “no.” A few months ago I remember seeing commercials about HFCS, the core message of which was that HFCS is made from corn, has no artificial ingredients, has the same calories as sugar, and is OK to eat. The ads are priceless in their total misrepresentation of facts and in their complete lack of respect for the IQ of the viewing public.
The truth is that HFCS doesn’t actually exist anywhere in nature. It is a manufactured product created by using enzymes (two natural, one synthetic) to increase the fructose content of corn syrup to about 90%. This super HFCS is then blended “down” with a 100% glucose corn syrup to be added to our foods. When HFCS is ingested, it travels straight to the liver which turns the sugary liquid into fat. According to the USDA, HFCS depletes the body of chromium, which is important in helping glucose pass from the bloodstream into the cells. This depletion of chromium in combination with an overworked pancreas frequently results in diabetes.
But isn’t HFCS made from corn? Yes, it’s absolutely true that HFCS is made from corn, but that means nothing. Biodiesel is also made from corn, but you don’t want to eat biodiesel! The bottom line is that just because you start with a natural, safe substance doesn’t automatically make derivatives of that substance safe. Let’s think about this for a moment. What do farmers feed cows when they want to fatten them up for market? Corn, of course! So, if you want to look like a cow, all you have to do is eat lots of corn and corn by-products, including HFCS.
And to make matters worse, two separate studies- one published in the Journal of Environmental Health and the other conducted by the Institute for Agriculture and Trade Policy (IATP) – recently revealed the fact that HFCS may also contain mercury. And if that’s not enough, over 86% of corn in the USA is now genetically modified.
“But why didn’t my doctor warn me about HFCS?” It wasn’t too long ago when doctors were being paid by cigarette companies to actually endorse cigarettes. So it’s really no surprise that there are some doctors who are clueless on the dangers of HFCS, despite the fact that it’s basically common sense to anyone who has half a brain and has spent more than a few minutes studying the issue.
One can of soda has almost 13 teaspoons of sugar, most of which is fructose from HFCS. Another reason to avoid carbonated sodas is that they have a pH of around 2.0, which will contribute to a highly acidic terrain. According to Dr. James Howenstine, in his book A Physician’s Guide to Natural Health Products That Work: “In an interesting experiment the sugar from one soft drink was able to damage the white blood cells’ ability to ingest and kill gonococcal bacteria for seven hours…. Soft drinks also contain large quantities of phosphorus, which when excreted pulls calcium out of the bones. Heavy users of soft drinks will have osteoporosis along with their damaged arteries.”
In 1951, Dr. Clive McCay, a Navy nutritionist at the Naval Medical Research Institute, found that human teeth softened and started to dissolve in a short period of time after sitting in a cup of Coca Cola. He stated the acidity of cola beverages is about the same as vinegar, only it is masked by the sugar content. Maybe this is why sodas are also referred to as “soft drinks” – because they soften your teeth and bones!!
And if you think diet sodas are better, think again. Diet sodas typically have a lower pH than normal soda, and they also contain harmful artificial sweeteners like aspartame. If you want to sweeten foods, I recommend stevia, which is an herb 300 times sweeter than sugar. Its medicinal uses include regulating blood sugar, preventing hypertension, treatment of skin disorders, and prevention of tooth decay. Other studies show that it is a natural antibacterial and antiviral agent as well. So, while it will make your food tasty, stevia is also actually good for you! For the cancer patient, sugar is a definite “no no.” If you hate your cancer, then starve it. If you regularly drink sodas, try drinking water instead. Eliminating sugar, HFCS, and sodas from your diet is one of the easiest ways to immediately improve your health.
Sodium nitrate and its close relative sodium nitrite are preservatives that you find in lots of processed meats. Stuff like salami, pepperoni, hot dogs, bologna, ham, bacon (even turkey bacon), livestock feed (yet another reason to only eat grass-fed beef), and SPAM all normally contain sodium nitrate as one of the ingredients. It’s the ingredient that gives these meats that pretty “reddish-pink” color rather than their natural rotten grey. It makes meats appear “fresh” even if they’ve been on the shelves for months.
Almost all processed meats are made with sodium nitrite, despite that fact that it is a precursor to cancer causing chemicals called nitrosamines. An enormous amount of evidence indicates that nitrosamines are human carcinogens. For instance, tobacco-specific nitrosamines are one of the major groups of chemical carcinogens in tobacco products. Just remember, when you eat bologna or pepperoni or bacon, you are also eating sodium nitrite, which forms nitrosamines, which promotes the growth of cancer cells. Back in the 1970s, the USDA attempted to ban sodium nitrite but failed due to lobbying efforts of the meat processing industry.
Do you want statistics? The University of Hawaii conducted a study that lasted seven years on almost 200,00 people. The results of the research indicated that people who consumed processed meats (such as hot dogs and sausage) had a 67% increased risk of pancreatic cancer over those who consumed little or no meat. Now, I’m not saying that meat products are bad, but almost all processed meats and meats from rBGH cows… they’re terrible! One of the reasons is sodium nitrite. And this is just the tip of the iceberg.