Achieving the “impossible” with cancer

Nothing is Impossible

There is an old Chinese proverb which says… “The person who says it cannot be done, shouldn’t interrupt the person doing it!” This couldn’t be more true with cancer and alternative medicine.

Many people have such blind faith in their doctors, and the doctors have such blind faith in the system (and the pharmaceutical giants behind it) that they lose sight of the fact that there are other alternatives out there. Alternatives that have shown significant promise in small scale studies, but that have not received any funding for research because they cannot easily be monetised by the healthcare industry.

All I am trying to do with my book, Cancer Uncensored, is to reopen people’s eyes to the incredible healing potential of nature and the human body, if given the right raw materials and conditions. For example, in 11 different studies, curcumin in turmeric has been shown to shrink tumours by an average of 81 percent with no side effects! These preliminary results are better than what you would expect with modern chemotherapy.

Read more in our nutrition section or alternative medicine section.

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Açai Berries and Cancer Prevention

1357837258547.jpgThe antioxidant capacity or “ORAC” value for a 4 ounce portion of açai berries is 6576, which is greater than blueberries, strawberries and red wine combined.

Having high antioxidant value prevents damage from free radicals in your system caused by smoking, pollution and the metabolism of your food. Free radicals are atoms, molecules or ions that do not have a balanced amount of electrons, so they aggressively react with your tissues to resolve this issue. Antioxidants are able to sacrifice themselves, so that your tissues do not take damage.

Açai berries are unique to the Amazon rainforests of Brazil, where in some cities açai juice is consumed in greater quantities than milk.

Although it is a fruit, it does contain a high proportion of fat, but these are the healthy anti-inflammatory omega-9 fats that improve your cholesterol levels, boost your immune system and can improve your heart health. You can find these same fats in foods such as avocados, olive oil, sesame oil, olives and nuts (almonds, peanuts, pecans, pistachios, hazelnuts, cashews and macadamia).

In addition to the high levels of anthocyanins (which act as antioxidants and provide a number of other health benefits) açai also contain phytosterols that help to reduce cholesterol and ease the symptoms associated with benign prostatic hyperplasia (enlarged prostate).

Studies conducted by the University of Florida also showed that the powerful antioxidant compounds in açai berries reduced the rate of cell proliferation (how quickly cells multiplied), and aided apoptosis (programmed cell death) in human leukaemia cells.

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Are you dying to look good?


A study, published in the British Medical Journal in July 2012, evaluated the findings of 27 previous studies related to the use of sunbeds.

The study found that the use of sunbeds before the age of 35 was associated with an 87% increased risk of melanoma, the most dangerous form of skin cancer.

A person’s risk of melanoma from sunbed usage increased by 1.8% for every single sunbed session per year. The study concluded that “the cancerous damage associated with sunbed use is substantial and could be avoided by strict regulations.” The authors of the study estimated that just under 6% of malignant melanomas are due to sunbed usage, which, to be fair, is low when compared with how many skin cancers are caused by inappropriate and excessive exposure to the sun.

Sunbeds were classified by the International Agency for Research in Cancer (IARC) as ‘Group 1 carcinogens’ in 2009, but just like the cigarette industry, there are still customers willing to pay for it.

But many more people are aware of the cancer risk, along with premature skin ageing, so they increasingly turn to fake tan as a “safe” alternative. Unfortunately, a primary ingredient in many spray tan products, Dihydroxyacetone, (or DHA), which turns your skin brown, has been shown in more than 10 recent laboratory studies to have risks to human health including causing damage to your DNA and potential birth defects. Some people even have an immediate allergic reaction to it.

According to Dr. Rey Panettieri, a lung specialist and toxicologist at the University of Pennsylvania, “these compounds in some cells could actually promote the development of cancers or malignancies.”

DHA is approved by the US Food And Drug Administration for external use only, which means that it should not be inhaled, used near the eyes, eaten, or put on the lips. In many tanning booths, there is a significant risk of people inhaling or ingesting DHA.

So what is the solution? Well, sun exposure at moderate levels enables your body to produce vitamin D3, which has excellent anti-cancer properties and is a powerful antioxidant. Visit the Anticancer Activities section of this book to learn more about the benefits of seeking out moderate sun exposure.

Unless you do this regularly, you will not build up the Hollywood glow that many people are looking for. Equally, where do you draw the line between moderate exposure and excessive exposure? Fortunately, DHA-free self tanning and bronzing products do exist. For example, Melvita Prosun Gradual Self-Tanning Moisturizing Gel-Cream.

However, rather than listing products which may become obsolete or discontinued over time, it is better for you to visit our recommended products page for up-to-date brand recommendations.

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Monosodium Glutamate


Monosodium glutamate, otherwise known as MSG, is a controversial food additive designed to enhance flavour.

There are two kinds of MSG. Natural MSG, otherwise known as L-glutamic acid, is derived from a range of plant and animal-based foods found in the diet of most people. It is a harmless amino acid when it is bound with proteins, which allows your body to absorb it slowly and naturally. Manufactured and processed MSG is another story.

Man-made MSG is free glutamic acid, which does not have any protein component to slow down its absorption, which is then mixed with salt. After salt-and-pepper, MSG is now the third most common flavour enhancer. It works by tricking your brain into believing the food you eat tastes good, and this is used by the food industry to make substandard ingredients taste better.

The danger lies in the fact that glutamate is also used as part of your central nervous system as a neurotransmitter in the brain. It helps to regulate the central nervous system and is required for normal brain and organ function. Glutamate is believed to play a role in memory and learning.

By consuming man-made MSG, we are able to flood our bodies with glutamate, which, whilst triggering a “better” taste in our food, also risks interfering with our natural neurological processes.

A spike of MSG can overstimulate brain neurons, leading to both physical and psychological problems. Some people are more sensitive to the effects than others, due to their age, levels of stress or perhaps existing disease, but symptoms of too much MSG include migraines, an asthma attack, stuffy nose, throat swelling, diarrhoea, skin rash, irregular heartbeats or even the mimic of a stroke or heart attack. Tests have shown that a high enough dose of MSG can make everyone experience an immediate reaction.

Long-term exposure of MSG has been implicated in a wide range of conditions (including cancer), such as mood swings, depression, infertility, paranoia, Parkinson’s disease, Alzheimer’s disease, memory loss, obesity, birth defects, retinal damage, learning disabilities and more.

Animal studies in 2006 showed that MSG damages blood vessels, through the action of free radicals, which can lead to weakened arteries and blood clots.

With regard to cancer, the primary concern is that many cancers have been shown to have glutamate receptors. MSG is able to bind to these glutamate receptors, stimulating the growth of the cancer cells.

A paper published in Oxford Journals / International Immunology showed that cancer patients typically have high glutamate levels. They also showed that lung cancer patients with the lowest glutamate levels had the highest survival rates. High glutamate levels also appear to reduce your cells’ ability to absorb another amino acid called cystine.

Cystine is used to make glutathione as well as taurine, which are naturally occurring water-soluble antioxidants that help to detoxify your cells and protect against the damage caused by free radicals.

Glutathione has shown to have excellent anti-cancer properties both in terms of prevention and inhibiting cancer cell growth. Excellent sources of glutathione include asparagus, Brazil nuts and whey protein. Glutathione is also contained in potatoes, carrots, onions, avocados, spinach, tomatoes, broccoli, peppers, oranges, apples, bananas and grapefruit.

Your body also needs selenium in order to form glutathione containing enzymes, so consumption of Brazil nuts, walnuts, cheese, eggs, poultry, beef and tuna may be beneficial for this reason.

The general consensus of the Oxford Journals’ published research is that reducing your glutamate levels should increase your body’s cancer fighting ability.

Supporting this, a study published by the National Academy of Sciences showed that glutamate antagonists (which counteract glutamate) limited the tumour growth in colon cancer, breast cancer, brain cancer and lung cancer cells. Glutamate antagonists also decreased the motility and invasive growth of tumour cells.

In addition, not only can the glutamate itself cause a problem, but two out of the five types of MSG manufacturing process also create low levels of carcinogenic impurities. Manufacturing MSG via acid hydrolysis creates small amounts of carcinogenic mono and dichloro propanols and MSG produced via a Maillard reaction, always contains traces of carcinogenic heterocyclic amines. Heterocyclic amines are the same carcinogens you get in charred or burnt food.

Despite MSG being classified by the FDA as “GRAS”, (generally recognised as safe), the FDA persistently receive complaints of negative side-effects from this product.

Worse still, if you want to cut this additive out of your diet, food manufacturers have become increasingly crafty about how they label it. If it isn’t labelled as MSG or monosodium glutamate, it may be disguised as textured protein, sodium caseinate, hydrolysed vegetable protein and soy protein isolate. Sometimes, it may not even be listed. For example when it is added to some raw fruits and vegetables in the preservative wax coating.

The only way to truly avoid it altogether, is to prepare your own foods from fresh ingredients. Anyone considering avoiding monosodium glutamate should also avoid aspartame, because it breaks down into glutamate, phenylalanine and methanol.

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The U.S. Healthcare System is their No.1 Killer

US Cancer DoctorAccording to data from a range of peer-reviewed medical journals, and research by Gary Null PhD, Carolyn Dean MD ND, Martin Feldman MD, Debora Rasio MD and Dorothy Smith PhD, it is apparent that by 2001, the American health care system was the number one cause of death in America!

So much for Florence Nightingale’s maxim of “first do no harm.” That year, the US annual death rate from heart disease was 699,697 and the annual death rate from cancer was 553,251. But deaths brought about directly by the US healthcare system came to 783,936 that same year. (Adverse Drug Reactions 106,000, Medical error 98,000, Bedsores 115,000, Hospital infections 88,000, Malnutrition 108,800, Outpatients 199,000, Unnecessary Procedures 37,136, Surgery-Related 32,000).

So as heroic as individual doctors can be, the underlying system of Western medicine is failing in numerous areas.

Thomas Edison once said:

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”

All those years ago, Edison, with his extraordinary ability to innovate and see directly to the heart of the problem, could see the direction that modern medicine needed to follow.

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Kiwis can help repair DNA damage.


Kiwifruit has been quoted as being the most nutrient dense fruit out of 27 of the most commonly eaten fruits. It is particularly high in vitamin C, fibre, potassium and vitamin E. It also contains the phytochemical lutein, which may reduce the risk of cancer, heart disease and cataracts.

Like açai berries, blueberries and cherries, kiwifruit also contains anthocyanin, which is believed to provide protection against both cancer and heart disease.

Research at the Rowett Research Institute has shown that consuming kiwifruit as part of your daily diet can protect DNA from damage, and can actually help to repair existing DNA damage. Other studies have also shown that kiwifruit extracts can be effective in destroying oral tumour cells.

Recent studies on diets rich in lutein and zeaxanthin, have shown protective effects in relation to cataracts and other forms of macular degeneration, so Kiwis could be vital to maintaining your eyesight as you age. Add apricots as a source of vitamin A and carotenoids, and you have a serious combination to help your eyesight.

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Berries Are High In Antioxidants


Berries are a great source of antioxidants! Anthocyanins in blackberries inhibit cancer growth and reduce the spread of cancer cells.

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Almonds Reduce Lung Cancer Risk

Almonds reduce your lung cancer risk

A study, published in the International Journal of Cancer in 2008, highlighted that increasing alpha-tocopherol (a form of vitamin E) consumption to 7.73mg per day or greater resulted in a 34 to 53% reduction in lung cancer risk.  Vitamin E costs pennies a day. A handful of almonds has 26mg, and has also been shown to suppress hunger urges to help you lose weight!

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An Apple A Day Keeps The Doctor Away


In a recent study, an extract from apples was used in the diet of rats that were genetically pre-programmed to get the most deadly form of breast cancer, adenocarcinoma.  In the low dose group, 57% got cancer, in the medium dose group, 50% got cancer, but in the high dose group only 23% got cancer.  These rats were genetically predisposed to get cancer.  It was supposed to be inevitable, yet their diet prevented it!

Everybody has heard the phrase “an apple a day keeps the doctor away”.  This is because Apples contain a wide variety of nutrients and active plant compounds.

You will probably have noticed that when you cut an apple in half, and expose it to the air, it only takes a few minutes before it starts to discolour.  This is because it is rich in enzymes.  Our diets do not contain enough enzymes, due to the extensive processing of food, so any enzyme-rich food sources are good news for us.

Apples also contain dietary fibre, vitamin C, phytosterols (which help reduce cholesterol), beta-carotene, a whole range of antioxidants and other vitamins and minerals.

Apples are often included in cleansing diets due to their ability to help clear toxins from the body.  This is largely due to their fibre content.  The fibre in apples is a water soluble fibre known as pectin, which has the ability to bind up toxins, heavy metals and the bad form of cholesterol to remove them from the body.  This makes Apples not only good for your bowels, but good for your arteries.

The flavonoid quercetin, also has anti-inflammatory properties and can reduce allergic reactions.

Research at Cornell University in the US, concluded that apple consumption substantially inhibited breast tumour growth in rats.  This was put down to the high concentration of phytochemicals found in apples.

The research was carried out over a 24 week period and was based on the deadliest kind of breast cancer tumour called adenocarcinoma.  The greater the amount of apple extract the rats received, the better the results.  The dose was matched to the human equivalent of either one, three, or six Apples daily.  In the low-dose group, tumours were discovered in 57% of the rats, in the medium dose group, 50% exhibited tumours and yet in the high-dose group, only 23% of rats were found to have tumours.

Apples are a substantial source of phenolics, which are a type of phytochemical.  Oranges, grapes, strawberries and plums all contain these compounds, but at a lower level.

Another interesting factor is that Apple seeds contain vitamin B17Vitamin B17, otherwise known as Amygdalin or Laetrile is a nitriloside, which naturally occurs in a range of foods, including some berries, some beans, grasses, leaves, nuts, flax, bitter almonds, beansprouts, millet and certain fruit seeds.  In fact it is found in over 1200 edible plants.  It is particularly prevalent in the seeds of apples, apricots and peaches.

The subject of vitamin B17 is discussed in greater detail in the Alternative Medicine section.

Suffice it to say, that numerous people ascribe their recovery from cancer to vitamin B17 and it is widely recommended by practitioners of alternative medicine.

The mode of action is based upon the fact that each molecule of vitamin B17 contains one unit of hydrogen cyanide, one unit of benzaldehyde and two units of glucose tightly locked together.  The cyanide molecule can only become dangerous if the entire B17 molecule is dismantled.

Fortunately, we lack the enzymes necessary to break the molecule down, which makes it harmless to healthy tissue.  Cancer cells, however, contain the necessary enzyme called beta-glucosidase.  That means that when vitamin B17 disperses throughout your body, it is only broken down into cyanide within cancer cells, thereby creating a targeted therapy.

However, mainstream medicine / the pharmaceutical industry do not concur with the research, which is unsurprising considering that if vitamin B17 were proven to be effective in the treatment of cancer, it would entirely undermine $200 billion per year in revenues.  In my honest opinion, I believe it worthy of significant impartial research.

I now eat the seeds of my apples.

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Is Cancer a Modern Disease?


Only one mummy has ever been found to have cancer, despite thousands having been studied! This leads experts to believe that cancer is largely due to the modern diet and environment. Changing what you eat can hugely influence your chances of preventing cancer!

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What are Supermarkets doing to our food?

Take a look at how processing our foods can even stop them from rotting.  How are we supposed to digest the food if it doesn’t even have enough enzymes in it to rot?

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