Special Preventive Factors
First, some sunlight on your skin is extremely
important as a purifying agent. An entire book has been written about the physical benefits of obtain- ing some sunlight, on your body.
Second, you need some sunlight in order to
obtain enough vitamin D for your bones. The oils just below the surface layers of skin are irradi- ated by sunlight, and vitamin D is produced.
Third, the author of that special book, Sun-
light, by Zane Kime, M.D., is the recognized world authority on the subject—and in a special section on cancer, he provides 25 pages of detailed infor- mation about suntans in relation to skin cancer.
Kime declares that sunlight does not cause skin cance , if the diet is correct! Here, briefly, are several of his points:
Sunlight can change cholesterol near the skin
surface into free radicals, which can cause cancer. But a good diet will eliminate the free radicals.
A high-fat diet increases the likelihood of
skin cancer. This includes too much oil of any kind in the diet—grease, hydrogenated oil, trans-fat, and vegetable oil.
Trans-fat (fat which is not polyunsaturated)
stops oxygen utilization by the cell, and leads to cancer. Liquid vegetable oil can be up to 6% trans- fat, margarines up to 54%, and solid shortening up to 58%.
If you are on a low-fat diet, sunlight hitting
your skin actually inhibits cancer.
Our actual daily protein requirement is 20-
30 grams a day, but many eat over 100 a day. Al- monds, well-chewed, are a good protein source for those recovering from cancer. Brewer’s yeast is also.
Proteins should be in the form of seeds and
nuts. Almonds are excellent, so are sesame and sunflower seeds. Chew them well. Eat 10 raw al- monds daily. They are high in laetrile, an anti-can- cer agent (although not as high as apricot seeds).
Do not eat peanuts. Limit, but do not elimi-
nate soybean products. Soybeans contain enzyme inhibitors, so are not the best until you are well.
Eat all concentrated protein at only two
meals (breakfast and lunch or lunch and dinner). Do not eat them at the third meal. In this way there are no proteins being digested for a 15-hour pe- riod, and the pancreatic enzymes are able to fo- cus their attention on digesting cancer cells present in everyone.
Overeating on protein leaves no extra pan-
creatic enzymes to digest cancer cells throughout the body.
Make sure you have enough hydrochloric
acid, so the protein you do eat is being properly absorbed.
Avoid meat in all forms. It is dead matter;
low in minerals; and produces uric acid in excess, which is a waste product. The incidence of cancer is in direct proportion to the amount of animal proteins, particularly meat, in the diet.
However it is true that devitalized, pro-
cessed, and sugared food can also cause cancer— even in vegetarians. But far more often, when can- cer strikes, those eating the junk foods are also eating meat.
Nations and groups which consume less meat
have less cancer. Hospital records show that Sev- enth-day Adventists, who eat little or no meat, suf- fer far less from cancer than the average meat- eating American. Dr. Willard J. Visek, research sci- entist at Cornell University, stated that the high- protein diet of Americans is linked to the high in- cidence of cancer in the U.S.
Another cancer physician, who also worked
with hundreds of cancer patients, said that any- one who does not eat meat, eats only good food, and does all he can to protect his liver, may never get cancer.
Cancer is less a disease than a condition ex-
isting in the whole body. Cancer would be almost unheard of if no devitalized food or meats were eaten. Cancer cannot exist where there is a pure bloodstream.
Do not eat animal protein. Never eat lun-
cheon meats, hot dogs, or smoked or cured meats. Restrict consumption of dairy products.
Milk and milk products are harmful, so they
should be avoided. Milk contains a growth hor- mone for growing calves large in a few weeks and months. It will stimulate tumor growth. The pas- teurization of milk destroys the phosphatase en- zyme needed for assimilation, and many allergies and digestive problems result. Calves fed on pas- teurized milk die of heart attacks in 8 months; yet we still give it to our children.
The synthetic vitamin D added to milk is
one of the most toxic food additives known. Some of it unites with undigested calcium, forming cal- cified deposits which can be focal points for de- veloping tumors.
Those with cancer should not use milk, with
the possible exception of two tablespoons of yo-