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Alternative Cancer Remedies - page 84 / 200





84 / 200

Specific Systems of Treatment


vitamin A, or carotene, which in the liver is con- verted, as needed, into full vitamin A.

In the 1920s, Japanese scientists found that stomach cancer could be produced in rats, sim- ply by depriving them of vitamin A (Joseph Hixson, “Vitamin A and the Forces that Be,” Harp- ers, June 1976).

In the 1930s, scientists at Cambridge, En- gland, showed that vitamin A was essential for proper differentiation (maturation) of epithe- lial cells. It was noted that a majority of lung cancers occurred when these same cells in the bronchi failed to mature (ibid.).

Then, in the United States, research at Memo- rial Hospital in New York City showed there is often a deficiency of this vitamin in the blood of cancer patients. (The same observation has been made for vitamin C.)

for cancer!

Using this formula, the Janker Clinic in Ger- many was able to obtain full or partial remis- sion in 70% of the 76,000 patients it has treated since 1936.

For some reason, the FDA banned A-mulsin. The NCI was uninterested in it, and the ACS said it was determined to keep the Janker technique out of the United States.

In the early spring of 1976, just before an Es- quire article was to be published on the Janker method, the National Cancer Institute suddenly announced clinical trials were about to begin on a vitamin A-like compound. It turned out to be, not vitamin A nor carrot juice, but a synthetic variant manufactured by the Swiss pharmaceutical giant, Hoffmann-La Roche. Testing began in 1978, but not much came of it.

It should be noted here that damage to the liver will cause a decided deficiency of vitamin A! Thus, liver damage (or having it become over- loaded with toxins) can be a precursor to ma- lignancy somewhere in the body.

In the 1960s, Umberto Saffioti, M.D., a gov- ernment cancer researcher, found that vitamin A inhibited the development of lung cancer in ex- perimental hamsters. Those animals not receiv- ing the supplement developed cancer very similar to those found in people who smoke (ibid.).

In the 1960s, Drs. Santa Maria and Bianchi, two Italian researchers, concluded a number of research studies which demonstrated that vita- min A had the ability to prevent cancer in cell and organ cultures, as well as in chemically in- duced cancers in animals.

Since then, many subsequent studies have con- firmed their ground-breaking work. But, gradu- ally, it has been discovered that beta-carotene is even more powerful as an anti-cancer agent. Here is the story.

In recent decades, some physicians have qui- etly begun treating their cancer patients with vitamin A. One prominent physician doing this, H.L. Newbold, M.D., a New York physician. (We earlier noted that, a few years earlier, he had be- gun giving high doses of vitamin C to his cancer patients.) He also gave them supplemental vita- min A.

Newbold says that the vitamin A not only reduces cancer tissue in his patients, but also increases resistance in the body to the dreaded disease. In both ways, it parallels and works closely with vitamin C.

But he varies the amount according to the condition of the patient. Keep in mind that the more the liver has been damaged, the less vita- min A can be given at a time. Some patients receive as much as 200,000 IU of the vitamin daily. But, since vitamin A can be toxic, if Newbold sees signs of toxicity, he reduces the dosage. Orthodox medicine teaches that 50,000 UP is the normal threshold for toxicity.

Leave it to the Germans to figure out a more efficient way to do the job. Some German cancer specialists have developed a method of emulsi- fying vitamin A (which they call “A-mulsin”), so they can give up to 3,000,000 IU doses a day

Nearly 90% of all cancers affect the epithe- lial cells. These cells line the skin, gastro-in- testinal tract, all body openings, and thin tis- sues throughout the body. Beta-carotene aids the body in preventing and eliminating these cancers.

Vitamin A and beta-carotene are chemically related. All the vitamin A comes from animal sources (meat, eggs, milk, cheese), and all the beta-carotene comes from fruits and vegetables. Beta-carotene is also called pro-vitamin A, be- cause it can be made into it. Actually, beta-caro- tene is just two molecules of vitamin A linked together! When the body needs more vitamin A, enzymes in the intestines split a molecule of beta-carotene in half.

There is also another difference: Vitamin A is oil-soluble and can be toxic in large amounts or if too much is stored up by the liver. But beta-carotene is water-soluble and no known overdose toxicity exists.

Vitamin A is also known as retinol, and its many analogs are called retinoids. Beta-carotene is but one of several carotenoids—but it is the most abundant and demonstrates the highest biological activity of any of them.

The first mention of vitamin A as a protection

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