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

A Special Note About Carrots

Not all vegetables and fruits are equal in their ability to treat cancer though when you are using other components of the Natural Allopathic Medicine protocol the choice of fruits and vegetables becomes less critical. Your fruit and vegetable juice should be skewed toward vegetables and fruits that have the best cancer-killing nutrients.

Like virtually all vegetables, there are hundreds of phytonutrients in carrots that have not yet been identified or tested for cancer-fighting abilities. In reviews of studies carrots seem to consistently emerge as a top cancer-fighting foods. The power of carrots lies in the group of pigments called carotenoids (beta-carotene is among this group), which give them their orange color.

Here are just a few of the cancer-cell-killing nutrients (direct or indirect) in vegetables:

Raw carrots (alpha-carotene, beta-carotene, vitamin E, etc.)

Raw broccoli (sulforaphanes/ isothiocyanates)

Raw cabbage (isothiocyanates)

Green Asparagus (saponins)

Beetroot/red beets (proanthocyanidins (PACs or OPCs))

Turmeric (a spice, curcurmin)

Fruits that cancer patients should focus on are: purple grapes (with skins and seeds), red raspberries, black raspberries, strawberries, other non-citrus fruits, with their seeds, especially peaches and apricots (the seed is inside a hard shell). Actually, any fruit with dark blue or dark purple coloring is acceptable, such as blueberries. Raw pineapple is especially good and tomatoes also have cancer-fighting nutrients.

Here is a sample of the known cancer-killing nutrients in fruits:

Raw pineapple (bromelain and pexoxidase)

Whole purple grapes with seeds and skins (resveratrol)

Apricot seeds (laetrile)

Strawberries, red raspberries, black raspberries (laetrile and ellagic acid)

Blueberries (ellagic acid, anthrocyanins, OPC)