[NAFEX] curing cancer with food

Matthew Oller matthewoller at yahoo.com
Thu May 21 06:23:49 EDT 2009


thankyou, Donna  for a well spoken letter. I know it is just a start, but perhaps the fruits grown for medicinal uses could be a topic.
  I know white rice, for example, is almost as useless as white wheat. One would think we were mad at ourselves, the way we eat.
peace,
matt

--- On Wed, 5/20/09, Kieran &/or Donna <holycow at frontiernet.net> wrote:

From: Kieran &/or Donna <holycow at frontiernet.net>
Subject: Re: [NAFEX] curing cancer with food
To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
Date: Wednesday, May 20, 2009, 11:06 PM



 
 

Rivka,  
    I knew a number of people who 
went through chemotherapy for their cancer, and they are just as dead as the 
ones you knew who died after trying "food cures".  
    There are some things that 
the doctors and the public should know about who gets cancer.  My husband 
and I have between us the 2 most common genetic diseases in America.  
He has hemochromatosis, I have celiac disease.  People with hemochromatosis 
absorb more iron from their diet than normal people do.  1 in 7 Americans 
are carriers and absorb 50% more iron than normals.  1 in 200 have double 
genes for it and absorb 3x as much iron.  When the iron level reaches a 
certain point, the cancer rate goes through the roof.  I've not been 
able to convince anyone to get their iron saturation tested when they were first 
diagnosed.  Cancer cells MUST have iron to multiply.  Once chemo is 
started and the bone marrow is screwed up, I think it might be a bit harder 
to figure out what the test results mean.  One thing is for sure, 
when chemo makes the patient anemic, the last thing they should do is take iron 
supplements!!!  
    Celiac disease is specifically 
associated with Lymphoma and colon cancer.  For those who react to gluten, 
it turns off their natural killer cells that attack cancers. I note it 
seems to be associated with female cancers, and that makes sense as it 
interferes with digestion and absorption.  With fluorine and chlorine in 
the water and bromine in the bread, iodine is outcompeted for absorption and 
transport.  A celiac's poor absorption just makes the situation 
worse.  When we were told that Japanese women don't get breast cancer and 
that it was the soy, that was wrong.  It was the fish and seaweed they eat 
- they get 100X as much iodine in their diet as Americans.  It takes iodine 
to break down estrogen.  Too much estrogen or estrogen mimics raise the 
chances of breast, uterine, etc. cancer.  I merely got nice benign 
fibroids, I was lucky.   
    Anyway, remember the fad for a 
macrobiotic diet for cancer?  The weird thing is that it would have worked 
for both of these groups of cancer prone people.  The phytic acid in the 
brown rice is the same phytic acid that is extracted and sold as "IP6" and used 
by people with cancer to bring down their iron levels to slow cancer 
growth.  And as the diet includes no meat, the largest source of easily 
absorbable iron would be avoided.  For celiacs, the lack of wheat in the 
diet would allow the immune system to become more active and would take stress 
off the adrenals and liver.  
Donna 
 
P.S.  Lucky is right, it's not the fat in red 
meat that causes cancer.  It's the iron.  But if we knew who the 1 in 
7 hemochromatosis carriers were, the rest of us could eat all the meat we 
liked.  My husband eats meat, not a lot, but I did finally stop using my 
beloved cast iron pans.  
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