The Grape Juice Fast was a famous anti-cancer discovery in the 1920s. Purple (Concord) grapes (with their skin and seeds), and to a slightly lesser degree red and black grapes, contain several nutrients that are known to kill cancer cells. Grapes contain nutrients that kill cancer cells as well as substances that help the body detoxify. This cancer treatment was developed by Johanna Brandt who spent many years experimenting with fasting and diets before she found her grape cure. Her book on the grape cure was published in the 1920s.
Dr. Hulda Clark did a nice summary of this cancer treatment:
The original diet involves 12 hours of fasting every day, followed by 12 hours where you consume absolutely nothing except grapes (and/or grape juice). The consumption of the grapes is spread out over the 12 hours, not just at meal times. In other words, they are consumed slowly over many hours, not quickly over two or three short bursts. After being on this phase of the diet for several weeks there were other phases, but the first phase is of most interest here.
To be technical there are two different “fasts” that occur every day in this diet. First there is the “water fast” (which is only for 12 hours a day), which allows for ONLY the consumption of “natural water” during the “fast” and/or “ionized water.” All of this clarification on water was not in her original diet, but modern technology (e.g. the addition of chlorine and fluoride to our water supplies) has necessitated its inclusion. Chlorine is especially bad for this diet! The second type of “fast” is for the other 12 hours in a day, it also includes water, but also includes grapes and/or grape mush.
The two daily “fasts” obviously do not starve the cancer cells to death, however, the “water fast” does have a significant purpose. The water fasting makes the cancer cells “hungry,” and when the cells do get food, what they get is grape juice, which contains several major cancer-killing nutrients, such as:
Oligomeric proanthocyanidins (OPC) or procyanidolic oligomers (PCO), originally called: pycnogenol (seeds)
Resveratrol (skin coloring of purple grapes)
Laetrile (amygdalin or vitamin B17) (seeds)
Caffeic acid and/or ferulic acid (together they kill cancer cells)
In other words, the water fasting is used to “trick” the cancer cells into consuming the first thing that comes along. The grapes become a great “transport agent” for getting the poisons just mentioned into the cancer cells, meaning the cancer cells “steal” these nutrients (which turn out to be poisonous to the cancer cells) from the normal cells! Cancer cells thrive on sugar and grape juice is virtually pure “sugar.” The water fast makes the cells hungry and when the grape juice becomes available, the cancer cells gobble up the sugar in the grapes or grape juice. But as the cells are ingesting the juice they are also consuming things that are poisonous to them. Think of putting poison in chocolate and giving it to a hungry child. That is exactly what the water fast, followed by the grape mush, does to a cancer cell.
Cancer cells eat many times more of the glucose and other sugars than a regular cell does, plus it eats far more minerals and some other nutrients than a regular cell. Thus, the combination of consuming far more glucose, minerals and other nutrients, plus the (water) fasting, makes the purple grapes an exceptional cancer-fighting food. The water fast is absolutely critical to this treatment, and should not be taken lightly! In fact, the great secret to the grape cure is that cancer cells are very inefficient at processing glucose and other sugars. Cancer cells consume about 15 times more glucose and other sugars than regular cells.