Alternative Cancer Remedies
pointed out a similar gain in health in England during and after World War II, when grains were only partially milled.
Research scientists had earlier linked colon can- cer with both low-fiber and high-fiber fat diets. But, in 1983, Bandaru S. Reddy, Ph.D., head of the depart- ment of nutritional biochemistry at Naylor Dana Insti- tute for Disease Prevention (Valhalla, New York), re- ported on his advanced studies into this matter. Ac- cording to Reddy, eating a lot of fat and very little fiber increases bile acids in the colon, and abnormal high levels of these acids promote tumors there. Using inge- niously devised experiments, he found that, both in rats and humans, those with the highest bile excretion had the most colon cancer. More bile acids developed more colon cancer. But, when low amounts of fat and high amounts of fiber were in the diet, the amount of bile acids in the bowel was greatly reduced.
Refined foods contribute to cancer formation be- cause they tend to have little fiber. Why, since fiber is indigestible, is it so important in preventing cancer? First, fiber in food adds bulk and volume to the stools. This, in turn, aids elimination by providing the muscles of the bowel something to push against. Fiber thus helps prevent constipation and increase, what scientists term, transit time—the speed at which digested food passes out of the body. Why? because the longer the food re- mains in the bowel, the more it putrefies.
There is a second reason why fiber is so helpful. It is now known that fiber in the bowel actually absorbs some carcinogens, so they are eliminated instead of being assimilated by the body.
In addition to fiber, there is also pectin. Prune juice looks clear and decidedly unfibrous, yet it is high in pectin, which is a veritable vacuum cleaner for the bowel. It picks up bad things and takes them out of the bowel. So a small amount of prune juice in the diet is very good.
food. It has special affinity for the epithelial tissues, where over 50 percent of all cancers originate. Epithe- lial tissue includes a lot!—all linings of organs, includ- ing intestines, lungs, esophagus, mammary gland ducts, stomach, uterus, bladder, and other body passages. Protect your epithelium, and you keep a lot of cancer at a distance.
Cottonseed oil tends to produce cancer, according to several studies. In one experiment, British scien- tists injected 12 mice with cottonseed oil that had been preheated to high temperatures. Two of the mice devel- oped cancerous lesions at the site of the injection, whereas no animals of the control group developed cancer.
Hydrogenated oil (also called “trans fat”) is veg- etable oil with hydrogen added to it. This deadens and preserves the oil. If still more molecules of hydrogen are added, the oil is hardened into a grease, called margarine.
The Lancet is a British medical journal. In the march 6, 1971, issue, appeared an article, entitled “The Incidence of Cancer in Men on a Diet High on Polyun- saturated Fat,” by M.L. Pearce and Seymour Dayton:
“In an eight-year controlled clinical trial of a diet high in polyunsaturated vegetable oils and low in satu- rated fat and cholesterol in preventing complications of atherosclerosis, 846 men were assigned randomly to a conventional diet or to one similar in all respects except for a substitution of vegetable oils for saturated fat. Fatal atherosclerotic events were more common in the control group. However, total mortality was simi- lar in the two groups: 178 controls versus 174 experi- ments, demonstrating an excess of non-atherosclerotic deaths in the experimental group. This was accounted for by a greater incidence of fatal carcinomas in the experimental group. Thirty one of 174 deaths in the experimental group were due to cancer, as opposed to 17 of 178 deaths in the control group.”
Free radicals are produced from some foods, through the process of oxidation. Free radicals are highly reactive molecular fragments which can liter- ally tear cells apart biochemically. The outstanding free- radical food in your diet is fats. Radiation, drugs, air pollution, cigarette smoke, and stress will also gener- ate free radicals within you.
Free radicals accelerate aging, promote degenera- tive disease, and cause cellular and DNA damage which may lead to malignancy in some cases.
In plain English, all the men were put on a regular diet, with a large amount of fat. One group was given meat fat; the control group was given hydrogenated fat. The meat fat group had more strokes and heart at- tacks, and the hydrogenated fat group had more deaths from cancer.
It would have been preferable if the men were all placed on a low-fat diet, which consisted only of non- hydrogenated, cold-pressed oil—and not very much of it.
Fortunately, there are natural antioxidants in cer- tain foods which tend to destroy free radicals in your body. These are actually free-radical scavengers, and go about cleaning them out of your system. These in- clude ascorbic acid (vitamin C), beta-carotene (pre-vi- tamin A), glutathione, tocopherols (vitamin E), and the mineral selenium (but do not get too much of it!).
White rats were fed liberally with heated, hydroge- nated fats and the control group was given a similar amount of unprocessed fats. All rats in the hydroge- nated fat group developed tumors or cancers, but none of the others did. A similar experiment, done with lard, had the same result.
Beta-carotene (the pro-vitamin A found in green and yellow vegetables, and abundantly so in carrot juice) is one the best free-radical scavengers found in good
In order to eliminate iron deficiency, injections of a compound called iron-dextran is frequently admin-