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Nutritional Causes of Cancer

Published on June 19, 2019


It is still hard for many of us to believe disease and nutrition are intimately linked. One main reason is that our food supply has become contaminated with antibiotics, pesticides, herbicides, fungicides, many environmental poisons and heavy metals including neuro-toxic mercury. Foods like milk today carry radioactive iodine because when Fukushima blew up it cast out a huge amount of radioactive iodine, the kind that they do not like to talk about because it will be around for a million years. It got into the grass that cows eat so when we drink our milk it gets into our thyroid especially if we are iodine deficient, which most people are today.

Ultra-processed foods have been repeatedly tied to adverse health outcomes. Two new studies from France[1] and Spain[2], both published in the British Medical Journal, show that consuming convenient junk food has been linked to increased heart disease and early death. Junk food creates nutritional stress, which is a main cause of cancer.

Researchers found that those who consumed more than four servings a day of ultra-processed foods had a 62% increased risk of early mortality. Each additional serving of ultra-processed food, after four servings, increased mortality rates by 18%. So the more junk food you eat the greater the chance you will get cancer and die from it.

Poor diet is associated with 1 in 5 deaths worldwide, according to a new, large study. That’s equivalent to 11 million deaths a year, making unhealthy eating habits responsible for more deaths than tobacco and high blood pressure.

The strength of the cells adaptive capacity is directly related to nutritional sufficiency and proper cellular respiration that removes toxins and wastes through the cell wall. Dr. Joel D. Wallach says, “Our immune system requires all 90 nutrients (60 minerals, 16 vitamins, 12 essential amino acids and two essential fatty acids) to maintain and repair itself in order to protect us from infectious diseases.”


Researchers at Huntsman Cancer Institute in Utah were one of the first to discover that sugar “feeds” tumors. According to the Credit Suisse Research Institute’s 2013 study, “Sugar: Consumption at a Crossroads,” as much as 40 percent of US healthcare expenditures are for diseases directly related to the over-consumption of sugar. The fact that sugar and obesity are linked to an increased risk of cancer is now well-recognized but oncologists still do not talk about diet to their patients.

Nearly two-thirds of obesity-related cancers, which include colon, rectum, ovary, and womb cancers — occur in North America and Europe. A more recent British report estimates obesity may result in an additional 670,000 cancer cases in the UK alone over the next 20 years.

According to a report on the global cancer burden, published in 2014, obesity is responsible for an estimated 500,000 cancer cases worldwide each year. Sugar causes inflammation and cancer is an inflammation. Sugar and inflammation lead to low oxygen conditions. Moderate carbohydrate restriction can reduce markers of chronic inflammation.

According to researchers at the University of California, San Francisco, sugar poses a health risk—contributing to around 35 million deaths globally each year. So high is its toxicity that it should now be considered a potentially toxic substance like alcohol and tobacco. Its link with the onset of diabetes is such that punitive regulations, such as a tax on all foods and drinks that contain “added’’ sugar, are now warranted researchers have concluded. They also recommend banning sales in or near schools, as well as placing age limits on the sale of such products.

Sugar turns the body into a suitable breeding ground for viruses, bacteria, fungi and cancer. Sugar plays a major role in the nation’s obesity crisis and everyone knows obesity increases the incidence of cancer. The more sugar we consume to greater our oxidative stress and inflammation.

We can prevent disease by eating well and help treat disease with concentrated nutritional substances, organic food, ketogenic diets for cancer patients, and even by fasting. Dr. Dominic D’Agostino, a researcher with the University of South Florida Morsani College of Medicine, said “cancer is starved” by eating a diet that is restricted in carbohydrates but high in certain fats. Cancer loves sugar so not eating any starves cancer.

Mineral Deficiencies

Minerals are the building blocks of our bodies. They are required for body structure, fluid balance, protein structures and to produce hormones. They are a key for the health of every body system and function. They act as co-factors, catalysts or inhibitors of all enzymes in the body.

Minerals help with everyday body processes, reduce risk of certain cancers, strengthen muscles and tissues, and help develop organs and tissues as well as keeping them from deteriorating. Without minerals we would not be able to survive.

Severe deficiencies in minerals are directly associated with higher incidence of cancer so it makes sense, no matter what cancer treatment you elect to go with, to use concentrated forms of minerals. 

White sugar, as well as other white foods like white rice, bread, salt and pasta create magnesium deficiencies, which creates chronic inflammation in the body. Magnesium and other mineral deficiencies depress immune system strength, prevent cells from detoxifying—all helping the body slide slowly into cancer.

It is known by science that only a little selenium a day keeps death from cancer away and iodine is essential if one does not want to fall to thyroid, breast, ovarian and prostate cancer.

Selenium is Basic to Cancer Treatment

Science knows that people who live in areas of selenium-rich or magnesium-rich soils are many times less likely to get cancer. In the low-selenium classification, three times as many people died from cancer as in the high-selenium classification. One major study found cancer incidence and mortality 42% to 52% lower (respectively) when selenium was supplemented. People who had taken selenium had 63% fewer prostate cancers, 58% fewer colorectal cancers, 46% fewer lung cancers and overall 37% fewercancers. Selenium was found to reduce the risk of lung cancer to a greater degree than stopping smoking.

Magnesium is Basic to Cancer Treatment

Several studies have shown an increased cancer rate in regions with low magnesium levels in soil and drinking water as well. In Egypt the cancer rate was only about 10% of that in Europe and America. In the rural fellah it was practically nonexistent. The main difference was an extremely high magnesium intake of 2.5-3 g in these cancer-free populations, ten times more than in most western countries.


A 2017 review of 201 coffee studies and 17 clinical trials, published in The BMJ, found coffee was “associated with a lower risk of several cancers, including prostate, endometrial, skin and liver cancer, as well as type 2 diabetes, gallstones, and gout.” Above that, the researchers discovered positive effects on brain health: Coffee consumption was linked to a lower risk of Parkinson’s disease, depression, and Alzheimer’s disease.

However, this is a good moment to say that whatever the studies say about this food or that lowering the risk of cancer, cancer rates have exploded in recent decades no matter how much coffee people drink. Humility is not found in numbers, medical science or medical practice. That is why we need to take everything and put it together to develop the best picture we can for our health and for our children.


According to data published in the British Journal of Cancer in 2002, 4% of all breast cancers in the United Kingdom—about 44,000 cases a year—are due to alcohol consumption.


Many centuries ago Hippocrates – Father of Western Medicine said: “Let your food be your medicine and let your medicine be your food.” Concentrated super-foods and concentrated minerals give us a way to practice what Hippocrates said. Spirulina, chlorella, wheat and barley grass juice, sprouts, hemp seed proteins, or one of many combination super-foods like Rejuvenate deliver enough nutrition to be considered a medicine. The secret is eating low on the food chain.

Eating the Sun

Dr. Joan Lappe and her colleagues looked prospectively at more than 400 postmenopausal women over a four-year period of time. Women in the study group were given 1100 IU of vitamin D and 1000 mg of calcium daily. The control group did not receive this. Results: Women who took the vitamin D and calcium reduced their rate of cancer by 60%. The authors found that for every 10 ng/ml increase in a woman’s vitamin D blood level, the relative risk of cancer dropped by 35%.

Whenever there are no clouds blocking the sunrise I literally eat the sun each morning with the ancient practice of solar gazing. For about five minutes I stare directly into the sun clearing my mind of all thoughts. One should not be afraid of the sun but fear dermatologists who teach one to cover oneself with toxic sunscreens. Recently medical science has shown that indeed the chemicals do enter the blood. When we get to the tenth cause of cancer, doctors, our first example is doctors telling us to stay out of the sun or when we are out in it to cover our skin thus lowering our vitamin D blood levels.


The secret to recovery from all diseases is found in healing through the fulfillment of nutritional law. There is no comparison between using drugs with devastating side effects, even at low dosage, and concentrated natural nutritional substances, which can be used at exceptionally high dosages. Nutrition is life serving whereas pharmaceuticals are mitochondrial poisons.

That said, note that though food is medicinal it is extremely hard to eat oneself out of cancer (Gerson Method) or totally prevent cancer with the foods one eats, though of course it is possible. The right foods will go a long way but in the face of environmental poisons and emotional stress and trauma we need a lot of extra help. Many times I have met perfect eaters who were not perfect in their consciousness and thus suffered all kinds of different disorders. Food only goes so far in helping us resolve or prevent cancer. However, when one considers oxygen as a food and hydrogen as a food we can see how these ‘medicines’ that are food in gas form can be very helpful in treating cancer. (See low oxygen as a cause of cancer.)

[1] Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé) BMJ 2019; 365 doi: 29 May 2019)

[2] Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ 2019; 365 doi: (Published 29 May 2019)

Dr. Mark Sircus AC., OMD, DM (P)

Professor of Natural Oncology, Da Vinci Institute of Holistic Medicine
Doctor of Oriental and Pastoral Medicine
Founder of Natural Allopathic Medicine

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