Specific Systems of Treatment
“I have had the opportunity to treat some can- cer patients by means of fasting and diet, also us- ing the basic principles of Dr. Bulkley’s system, namely, feeding my cancer patients a diet that is low in protein and in sulphur. I found that the cancer patient responds dramatically to short fasts which are followed by fresh raw vegetable juices, fresh fruit juices, and solid fruits such as grapes, pineapples, cherries, and other seasonable fresh raw fruits.
“The cancer patient is often found to be suffer- ing from demineralization of the bones. The blood in the sick body maintains its chemical reaction, known as its hydrogen-ion concentration, at a con- stant level until the very late stages of disease.
“The cancer sufferer is often a poor eater. Sometimes food aggravates symptoms such as pain and fatigue—I mean food of the ordinary varieties. Fresh raw vegetable juice and freshly made fruit juice are welcomed by the cancer pa- tient. In fact, these life-giving liquids even tend to stimulate the appetite and the ability to digest pro- teins, starches, and some fats that are properly selected.
“The cancer patient does not require any or- dinary table sugar. Honey is a superior sweet that can furnish energy much more quickly than ordinary table sugar. The cancer patient does not require two or three starches at one meal, as the Bulkley diet proposes. It is best to give the patient as much as he or she can enjoy of one easily digested starchy food.
“A dish of well-cooked oatmeal or brown rice or whole-wheat cereal, seasoned with a little butter and a dash of salt or vegetable salt, is a hearty breakfast food, when the cancer patient has an appetite for breakfast. If there is no appe- tite for starchy food in the morning, fresh raw fruit of one or two varieties can be kept at the bedside for the patient to eat whenever he has the appe- tite. Freshly made fruit juices and raw vegetable juices may be given at two-hour intervals or less often.
“The cancer patient often enjoys being left alone. Sleep and rest are energizing for him. Can- cer patients should never be awakened at meal time or for any other daily care. With a dish of cereal for breakfast, the cancer patient may be fed a cup of plain lemonade sweetened with honey. ‘Mint tea’ is also a pleasant beverage and it does not do the patient any harm.
“Luncheon for the cancer patient has to de- pend on how well his stomach is able to digest food. Freshly made raw vegetable juice is always in order because it prevents demineralization of the bones and muscles. Raw vegetable juice sup-
plies the blood with effective buffers, to soak up tissue wastes. Raw vegetable juices also supply easily assimilated minerals and vitamins that the sick body must have in order to thrive and im- prove.
“Raw vegetable juices have been used by pio- neers for the treatment of the degenerative chronic diseases, cancer among them, by a number of doc- tors in America and abroad. It is necessary and very important to bring this truth home to every hospital: that raw-vegetable-juice machines must replace meat grinders and other kitchen equip- ment that hospitals of our time use for the prepa- ration of food for the sick.
“The sick would ‘get a new lease on life’ by being fed raw vegetable juices as the medicine at hospitals and at home. For that matter, the healthy person should drink raw vegetable juice twice a day at least as a preventive of food deficiency of one kind or another in bodily health.
“In addition to a glass of raw vegetable juice for lunch, the cancer patient may get some well- cooked nourishing soup or stew. If there is any stomach involvement, freshly cooked vegetable mixtures should be liquefied in the modern food blender. Home-made pureed vegetables that can be done in the blender are far superior to canned products. They do not have to be overcooked. Over- cooking and canning cause a loss in vitamin value in the case of any such products. Freshly cooked, even slightly uncooked, vegetables—liquefied in the blender to a consistency that the individual patient may require are easily digested and nour- ishing.
“One kind of starch, such as a baked potato or rice or a slice of bread and, perhaps a tiny amount of butter, is all a semi-invalid or an in- valid requires. It is not advisable to feed the can- cer patient a high amount of calories chosen from sugars, starches, and butter fat. Some cancer pa- tients cannot digest butter or any other fat. They may be given grapes and other sweet fresh raw fruits, as easily assimilable energy foods that are better sources of calories than an overabundance of starches at one meal.
“I found that the lentil is a wonderful seed that can be used in a variety of ways to prepare palat- able dishes for the cancer patients. Lentils—about a cupful—according to Dr. Kellogg, furnish an amount of iron equal to the iron contained in four eggs (an ounce of lentils furnish as much iron as an ounce of egg yolk). Lentil, as a seed food, is also rich in easily digestible starch and protein. It is also low in sulphur content, lower than any other of the seeds such as beans or peas. Lentils, mixed together with three or four fresh green cut-up