Introduction
SECTION - Causes and Characteristics of Cancer - Part 1
INTRODUCTION TO TREATMENTS
Causes and Characteristics of Cancer - Part 2
CHELATION
Hydrogen Medicine
Magnesium Medicine
Bicarbonate Medicine
Iodine Medicine
SELENIUM MEDICINE
Diets, Fasting and Super-Nutrition
CO2, Cancer and Breathing
Oxygen Therapy for Cancer Patients
Cannabis Medicine
Final Considerations

Lesson 72 – Nutritional Causes of Cancer

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Dr. Michael Janson says, “The standard American diet does not provide even the RDA. Two-thirds of all meals are eaten outside the home, and nearly half of them are in fast-food joints. You can’t expect this to provide all the necessary nutrients, and many studies show that it does not. A large number of people admitted to hospitals are found to have deficiencies, and the problems worsen once they’re in the hospital. Just about everyone who needs hospital care for chronic illness is malnourished.

It is still hard for many of us to believe disease and nutrition are intimately linked so we continue on eating junk-food and pretty much anything we want. One main reason, usually invisible to us, that food is making us sick is that our 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. The vitamin and mineral deficiencies so prevalent in modern society today are due to the fact that these nutrients are removed from our foods by industrial food processing. The foods that most people eat are high in sugar and are processed and denatured of essential nutrients. White foods are white because they have had their minerals and even fiber stripped from them.

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. Doctors around the world have been shaken up by the news linking cancer to processed foods. In a large-scale study, researchers found that a 10% increase in consumption of ultra-processed foods led to a 12% increase in overall cancer events.

Ultra-processed foods are the extreme in the scale, and by some measures account for half of the American diet. These include mass produced, packaged foods, as well as foods containing manufactured substances like hydrogenated oils (aka trans-fats), modified starches, and protein isolates. In plain English, this means commercial breads and buns; packaged snacks; industrialized confectionery and desserts; sodas and sweetened drinks; meat products like cold cuts and chicken nuggets; instant noodles and soups; frozen or shelf stable ready meals; margarine, processed cheese, and most creamers.

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.”

[1]              Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé) BMJ 2019; 365 doi: https://doi.org/10.1136/bmj.l1451(Published 29 May 2019)

[2]             Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ 2019; 365 doi: https://doi.org/10.1136/bmj.l1949 (Published 29 May 2019)