[NAFEX] curing cancer with food
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.
--- 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
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
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.
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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