Note: do not email me. Instead, please take the time to research the information on this site that I have made available to you for no cost to you, and take charge of your own health instead of delegating it to someone else and trying to chat with them. People have wasted thousands of hours of my time because they wanted me to do some research on the internet for answers to their questions, or wanted me to retype the information that is already on my website piece-meal into emails -- probably because I did not charge them for my time.  I will not do this any more. Colleagues charge $650 for a 15 minute consultation, and say that people are sending countless emails for every aspect of everything that they should be looking up themselves because it doesn't cost them anything.

The following was related to me by a friend who cured herself of cancer not once, but twice, and primarily by eating raw foods. It would be effective in even more cases if combined with immune boosters and other supplements on the Cancer Protocol page. Keep in mind that we're all individuals, and what works for one may not necessarily work exactly the same way for another: for example, some of us need a certain amount of healthy fats in our diets, even when we're battling cancer, depending upon our metabolic type, as Kelley found, and some of us need organic chicken or line-caught, wild fish (not farmed -- they're too high in PCB's and mercury, as are large fish) -- especially good are fish that are high in omega-3's, such as Alaskan Salmon and sardines -- wild-caught and from non-polluted areas. Albacore tuna and King Mackerel, along with other large fish, are high in toxins and mercury. 

Allopathic medicine still has no cure for pancreatic cancer today. Dr. Kelley also cured himself of pancreatic cancer using similar methods, along with enzymes and supplements. These methods were employed by Kelley and Nicholas Gonzalez, who learned from Kelley and practices today in NY, to cure many thousands of people of cancer and other diseases (see my other cancer pages and search for One Answer To Cancer by Kelley, or for Gonzalez.)


In 1981 I was 30 years old when I was diagnosed with pancreatic cancer. I was told that there was no viable treatment, and that I had 6 months - 3 years to live, and that most patients died within 6 months. My son was 9 years old and my immediate response to the doctor was, "I can't leave now -- my son needs me."

 

I left the doctor's office and went straight to the library, where I would have to say I was somehow led to a very old book on fasting. It described fasting on water only and seemed very extreme. I continued gathering books on fasting, which led me to colon cleansing books. I decided to start juice fasting and colon cleansing that day and went immediately to a health food store and bought a juicer, and to a drug store where I bought an enema bag.

 

I also checked the Yellow Pages and found one doctor, a chiropractor, who offered high colonics. I made an appointment and he gave me his guidelines for a 2 week juice fast with 3 colonics weekly. As it turned out, I fasted for 2 years and after 3 months of colonics and enemas I switched to daily enemas only, which I gave myself at home.

 

The protocol that I came up with and used was as follows:

The first month, I drank 3 glasses of a combination of beet, carrot and cucumber juice and 6 glasses of anything that made green juice (celery, spinach, kale, cabbage, broccoli, parsley, etc.) each day. I also drank aloe vera juice, and hot water with lemon. It took a month of colonics, 3 times a week, before anything appeared to come out. I did have an immediate lessening of pain, however, after the first 3 days of fasting, which gave me a great incentive to continue.

 

As I continued the fast, after the first month I expanded the juices to any combination of vegetables I could imagine. (Note: some are better than others, and some are ill-advised, such as a lot of sweet fruits -- see www.cancertutor.com and Blaylock's book.) I did use some fruit (carrot, apple and celery was one of my favorite combinations), but predominately vegetables, lots of carrots (I turned slightly orange).

 

The second and third months of colonics gave excellent results, with huge amounts of elimination and detoxification. The days I didn't do colonics, I alternated between coffee enemas and lemon juice in water enemas.

 

After 3 months, I continued on my own with juice fasting and daily enemas. I tried a 40 day grape juice fast at one point (Note: lots of sugar) and had very weird dreams, and a 21 day water fast which makes you want to live in a cave.

 

I lost 30 pounds in the first 30 days of the fast, but then my weight stabilized for the duration of the fast. I saw an acupuncturist twice a week for about a year to treat the endometriosis that I also had.

 

The base premise of juice fasting and colon cleansing, as I understood it, was to allow the digestive system to rest enough to use that energy in self-healing. I know the tumor was eliminated through my colon. I don't know how long it took to eliminate the tumor I had, but I would guess it was about 6-8 months. Because I didn't want to take any chances, though, I continued the fast and enemas for 2 years, adding wheat grass juice and distilled water.

 

The first 2 months, when the detoxification was the most intense, I did experience discomfort (Herxheimer Reaction to getting better), but nothing compared to the pain I had before the fast. I was very cold (I learned later that the beets I used the first month lowered my body temperature pretty drastically.) My energy level was pretty good and got much better as the fast progressed.

 

I ended up having a ruptured ectopic pregnancy about 1 1/2 years into the fast and after the surgery (removal of one tube and one ovary), the surgeons said I had no scar tissue at all and no signs of every having had endometriosis. (Trying to explain that I was fasting and needed my juicer in the hospital was interesting as one of their rules was that you had to be able to eat solid food before your could be released from the hospital. The hospital nutritionist said it was impossible to live on juice fasting, but both she and the doctors agreed that my incision healed much more rapidly than normal, and I was released after 5 days.) I think the combination of acupuncture and fasting cured the endometriosis and that the fasting, colonics and enemas played a major role in curing my pancreatic cancer.

 

I do feel, however, that what you do to your body is probably 10% of the cure, and what you do mentally and spiritually is 90%. I think you have to make your environment as life-supporting as possible and surround yourself with whatever makes you feel the best. For me it was beautiful flowers, music and reading. I read at least 3 books a week written by anyone who had cured themselves of any disease by any alternative method. This helped sustain my spirit and motivation.

 

My blood pressure was very low when I had cancer (average 80/50 with a low of 70/40) and I didn't realize at that the time that that can cause kidney damage. I did have a kidney function test after all was said and done and I showed a 30% loss. Over the next few years, however, I regained that function.

 

I did get pancreatic cancer again 11 years later at age 41 (Note: see Why Cancer Comes Back by Mike Adams on the Cancer Protocol page) and used the same basic treatment, except I only used enemas and did not have colonics. I had 2 tumors that time and the elimination of the tumors was a lot tougher. While the first time I fasted and was able to eliminate everything through my colon with enemas and colonics, the second time my pancreas was in rougher shape and I ended up vomiting as the main means of elimination (not by choice). I vomited a lot of blood and did some damage to my esophagus which has since healed. The amount of bile and acid also eroded my teeth and last year, at the age of 55, I had to have all my teeth removed and now wear dentures.

 

My feeling about any disease is that you get whatever your particular body and personality type is prone to, if you allow yourself to get stressed, live in a consistently unhappy environment, participate in unhealthy relationships, etc. My personality holds things inside and lets them fester, which is why I think that I get cancer as opposed to other people who get high blood pressure, cardiac disease, etc.

 

I learned my lesson and will never allow myself to get stressed and unhappy with my life and allow it to become a breeding ground for cancer. I am now 56 years old and I've been cancer-free for 15 years, and I don't have any health issues, nor do I take any medications.

 

I can't vouch for the techniques I used as working for anyone else, but they worked for me. I hope this has been helpful to you.


Note: A shotgun, rather than a rifle, approach is needed when battling cancer (i.e., hitting it from many sides with supplements, enzymes, herbs, immune boosters, Artemisinin/IP6, detoxification, liver support, etc., with many methods simultaneously and in sufficient dosages to be effective) in addition to juicing and dietary and lifestyle changes.

Dr. Russell Blaylock's book, "Natural Strategies for Cancer Patients" contains a lot of useful information about which specific forms of supplements, vegetables and foods help with which specific forms of cancer. Did you know that certain chelates and other forms of minerals, amino acids and other supplements can actually accelerate cancer growth? This book is a must!  (http://www.amazon.com/Natural-Strategies-Patients-Russell-Blaylock/dp/0758202210)

From Dr. Blaylock's book: "The produce with the greatest anticancer effect are the cruciferous vegetables, which include broccoli, Brussels sprouts, kale, cabbage, cauliflower, etc.) This is not to say that other vegetables are of no help because beets, parsley, spinach (go easy on it -- high in cancer-promoting iron), carrots, and tomatoes have all been shown to have equally powerful anticancer effects. In general, fruits and vegetables with deep colors have the greatest anti-cancer effectiveness.

"Vegetable blenders have to real advantages over juicers. First, they do not waste anything. In addition to the thousands of nutrients inside them, plants contain numerous, often powerful phytochemicals on the outside of their leaves and stems. Among these phytochemicals are glycoproteins and polysaccharides, which regulate immunity. Furthermore, plant pulp contains a lot of fiber. Secondly, vegetable blenders are a snap to clean. The blender must be powerful enough to turn vegetables and fruits into liquids. I use the VitaMix 5000.

"When juicing or blenderizing  fruits or vegetables, of even more importance than using the right machine is choosing the right ingredients. In addition, you need to thoroughly clean the fruits and vegetables with a vegetable wash and scrubber before you put them in the machine.

"One of the common mistakes that people make when preparing juice is using only their favorite vegetables or fruits, usually based on taste. For example, many people use only carrots. Using only one vegetable is wrong for two reasons. First, some vegetables are very high in sugar or starch which can stimulate cancer growth. (Note that excess copper and iron also stimulate cancer growth, and that a ferritin test is more appropriate to measure iron levels in cancer patients than the standard RBC and hematocrit, since the body attempts to bind and hide iron to protect itself.) Second, you miss important phytochemicals found in other plants. Some special anticancer flavonoids are found only in certain vegetables and  not others. Only by mixing various types of vegetables can you take full advantage of these potent anticancer chemicals.

"For example, onions, teas and apples contain a powerful cancer inhibitor called quercetin. Parsley and celery contain an anticancer flavonoid called apigenin, while green (and white, which is lower in harmful fluoride) tea has a series of chemicals, including epigallocatechin gallate, catechin, and epicatechin that not only suppress tumors, but also protect the heart and blood vessels. The more of these specific (see his book for more) vegetables you mix together, the more likely your cancer will either be suppressed or eliminated, especially if you combine this dietary therapy with conventional treatments (or supplements, enzymes, herbs, immune boosters, etc.)

Choose at least 5 vegetables from the list below. If possible, use all the vegetables on the list (Note: Dr. Blaylock was referring to the first sentence under "Vegetables" below, but he didn't mean that the others he mentioned elsewhere weren't good, also). In general, especially when first starting your conventional therapy, avoid fruits, or at least use just a minimum amount (because of the sugar content -- unless you have an extract supplement without the sugar that you want to take in addition).

Vegetables: Beets, Broccoli (especially broccoli sprouts), Brussels sprouts, Carrots, Cauliflower, Celery, Kale, Spinach (don't eat with Vitamin C or other acids because they'll increase the absorption of iron), Parsley, Purple cabbage, Tomatoes, Turnip greens. Also, from Dr. Blaylock's cancer newsletter issues: Chinese cabbage, Mustard greens, Collard greens, Squash, Cilantro (best taken with low-mercury chlorella, such as Kyoto brand), Onion, Ginger, Garlic, and Cayenne. Others mentioned by Jerry Brunetti: Cabbage (especially Purple cabbage), sweet potatoes (in moderation – root vegetables are starchy), winter squashes, asparagus, misc. greens such as raddichio, arugula, endive, dandelion, collard greens, mustard greens, beets, red and green peppers, eggplant, tomatoes, artichoke, cilantro. Others from Dr. Williams’ Cancer report: Cress/watercress, radish, horseradish, rutabaga, kohlrabi, Bok Choy. Jalapeno, other hot peppers.

Add cold-pressed, extra virgin olive oil (in a glass bottle is best) to your blended mix, along with spices if you wish.

Fruits: Blackberries*, Blueberries*, Raspberries*, Cranberries, Grapefruit, Apples (especially McIntosh), Oranges*, Tangerines*, Red currants, Strawberries*, Currents, grapes* (only if organic and you check with the grower that they don’t use Cryolite, a fluoride-based insecticide, as all conventional and some organic growers use it.) * DO NOT ADD if you presently have cancer -- take ellagic acid/pomegranate extract instead and sugar-free blueberry extract. I also use BerryVin (http://www.vitacost.com/NSI-BerryVin-FKA-Berryvida-High-Orac-Berries , NI 001996).

One of my favorite blends is (mostly organic) green onions, fresh parsley, fresh cherry tomatoes, celery, carrots, brussels sprouts and various other greens, fresh onion, garlic, some cayenne and a jalapeno pepper!

Dr. Blaylock recommends that you use Environne Fruit & Vegetable Wash (www.environne.com) and scrub and rinse them afterwards. He also said that since insecticides penetrate several millimeters into the skins of apples, he advises peeling apples before eating or putting them in the blender.

By blenderizing, you can absorb up to 90% of the nutrients in vegetables and fruits, as opposed to only about 10% for people who chew their food an average amount, and about 20-30% for people who chew their food very thoroughly. Blenderizing (juicing at low speed to preserve the enzymes, and eating the pulp as well as the juice) raw vegetables and fruits (take concentrated berry extracts instead of eating fruits if you have active cancer because of the high sugar content in fruits) retains the plant enzymes and vitamins. Berries (mostly the skins, which some juices throw away) are also helpful. Organic is higher in nutrients, and safer because it is lower in pesticides. A good berry extract is: http://www.vitacost.com/NSI-BerryVin-FKA-Berryvida-High-Orac-Berries , NI 001996, NSI BerryVin.

Excerpt from Dr. Blaylock's October 2008 newsletter, "The Great Cancer Lie -- It Is Preventable and Beatable":
Drink Your Vegetables! The best way to maximize your intake of the anti-cancer nutrients is to blenderize your vegetables and drink them each day. The most potent anticancer vegetables include:
• Broccoli
• Brussels sprouts
• Cauliflower
• Celery
• Greens (mustard collard, turnip)
• Kale
• Parsley
• Spinach

The most potent anticancer vegetables include broccoli, Brussels sprouts, cauliflower, celery, and greens (mustard, collard, and turnip) and garlic. They should be blenderized for maximum potency.

Because kale, broccoli and Brussels sprouts can contain chemicals that inhibit the thyroid gland in their raw state, I suggest lightly steaming them before blenderizing to neutralize the chemicals (Note: I include a moderate amount of these in my juice in their raw form).

DIM has been shown in studies to be quite helpful in cancer by reducing DHT and estrogen. DIM is oil-soluble, so you cannot just take a capsule containing dry powder, or a tablet (bioperine increases absorption somewhat, but I open and mix my curcumin, quercetin and dim capsules into purified fish or EV olive oil. When I had DIM tablets, I put them in some food containing oil (actually, about 1-2 TBS of plain, unsweetened goat yogurt to which I had added quite a bit of EV olive oil and a little Stevia sweetener) and chewed the tablet into the oil and food prior to swallowing.
 
Bananas -- even unripened ones -- are high in starch, which gets converted to sugar in the body, so I'd avoid fruit if I had active cancer. Dr. Blaylock says with active cancer to eat no fruit, but to take concentrated berry extracts. Avocado  is high in mono-unsaturated fat (omega-9), as is olive oil. They are good for you, but I wouldn't say that they are particularly strong against cancer. Pomegranate/ellagic acid extract is much stronger against cancer, as are plenty of enzymes, along with curcumin + quercetin well-mixed in olive or purified fish oil, and Boswellia, and Zyflamend (if not available, see the ingredients for it and try to get them individually.
 
I wouldn't eat walnuts because they're high in ALA, like flax seed oil, and can cause problems with the prostate in cancer patients because the body often lacks enough of the enzyme to convert ALA to EPA/DHA (fish oil); I take purified (molecularly-distilled) fish oil instead. We add a little water (just enough so that it can be blended and form a thick juice), and a couple tablespoonfuls of Cold-Pressed Extra Virgin olive oil -- not "Virgin olive oil", which is extracted using heat and chemicals after all of the good phytonutrients are extracted into the Extra Virgin oil that the manufacturer is making. See my Metabolic Typing pages for some quick tests to determine your metabolic type and how much fat you need. I'm a protein type, so I need a lot of healthy fats (4 TBS/d EV olive, 1TBS/d EV coconut, 4 capsules/d GLA/Borage, 3TBS/d fish oil, small handful of raw pumpkin seeds (particularly good for prostate), some raw Brazil nuts, (I don't eat almonds any more, since the government's poisoned them here in the U.S. with propylene oxide, a carcinogen, and has permitted manufacturers to still label them as "raw" and not mention the cancer-causing ingredient), some line-caught cannded wild salmon (it costs a lot less than fresh wild salmon -- not "farmed", which is low in omega-3 oils and high in mercury and pesticides!). Besides the olive oil in my juice, I add it to my steel-cut raw oatmeal and other foods (see my "Regimen" on the website).
 
Because kale, broccoli and Brussels sprouts can contain chemicals that inhibit the thyroid gland in their raw state, I suggest lightly steaming them before blenderizing to neutralize the chemicals (Note: I include a moderate amount of these in my juice in their raw form).
 
Dr. Elizabeth Jeffery found that heating broccoli to 140 degrees Fahrenheit for 10 minutes maximizes the effectiveness of cruciferous vegetables' cancer-fighting chemicals (PEITC). You can approximate this by lightly steaming your broccoli for three or four minutes until they’re between tough and tender in consistency (this is especially effective with broccoli). You can also do this with other cruciferous veggies, such as watercress, cabbage, winter cress, broccoli, Brussels sprouts, kale, cauliflower, kohlrabi, and turnips. I also take Broccoli extract from Swanson, and use a Vitamix with specific fresh vegetables.
 
I use only raw vegetables in my juice. See elsewhere on this page for what vegetables should be included -- oxalic acid in spinach, chard and beet greens is not really a concern, because I eat a variety of the recommended vegetables, not just large amounts of raw spinach. I'm not sure if you can freeze the specific vegetables that are higher in oxalic acid and cruciferous vegetables, but you needn't freeze all vegetables prior to blenderizing them. You might see: http://growingtaste.com/oxalicacid.shtml for reference amounts of oxalic acid -- but, I don't consider it a problem (unless someone was eating large amounts of the ones highest in oxalic acid and had kidney disease, perhaps). I also take 3 drops of Tri-Quench potassium iodide solution (a concentrated source of iodine) that counteracts the iodine-binding of goitrogen vegetables (cruciferous vegetables, such as broccoli, bind iodine and make it unavailable to the thyroid, and can cause hypothyroidism if you don't take additional iodine. Dr. Rowen's information above about lightly steaming your cruciferous vegetables prior to blenderizing, in addition to taking the Tri-Quench would probably be the best idea, along with also including a moderate amount of raw cruciferous vegetables in your blenderized juice (Note: all non-cruciferous vegetables should be raw so that the enzymes and phytonutrients aren't destroyed). You might research if freezing the cruciferous vegetables and the vegetables highest in oxalic acid would counteract the side effects as well as lightly steaming them.

I take 3 capsules/day of Dandelion; it helps support the liver and remove toxins.
 
I don't particularly recommend Acai as additional supplement: it's a "current fad" tropical fruit that is overpriced and overhyped and not as good as pomegranate/ellagic acid extract. Note: pomegranate juice is not a good replacement, because it's high in sugar.
 
To blend flax seed, I use this grinder: http://www.goldflaxseed.com/site/1411640/product/grd001  Flax seeds are not absorbed if they're not ground (you cannot completely chew them into as small pieces as a grinder can). Note that you need to add water to them & stir, and eat within 15 minutes or the oil in them starts to go rancid.
 
Is blending worth the effort? Definitely -- it's a crucial part of the cancer protocol! When we chew our food, we get about 10% of the phytonutrients from them; blenderizing (with VitaMix 5000, which is variable-speed) lets you absorb about 90% of the nutrition from them, but you also need to be careful to choose certain vegetables each day, too. Note that we do not blend the vegetables in to a mushy, fine pulp, but rather into a coarse, thick juice eaten with a spoon that needs to be chewed somewhat. We use the variable speed on lower settings, because the surface heat of the blades of a high speed blender destroys the enzymes and damages the phytonutrients. Blenderizing releases the anti-cancer flavonoids and phytonutrients so that each cup of the mix is equal to eating five servings of vegetables -- 2 eight ounce cups equals 12 servings of chewed vegetables.

For references and more information on cancer and nutrition be sure to visit my Web site at
www.russellblaylockmd.com and look under “published papers.” Also, see my book “Natural Strategies for Cancer Patients.”

To subscribe and access the Cancer Prevention newsletter that the above excerpts were taken from, along with several other newsletters detailing what to do if you already have different types of cancer, and other topics including vaccinations, health exams, how to select the best vitamins, healthy aging, etc.: https://www.newsmaxstore.com/newsletters/blaylock/offer9.cfm or call 800-485-4349.
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See the following for which foods are highest in pesticides, and therefore you should buy organic (if you cannot afford all organic): http://www.foodnews.org/walletguide.php, http://www.foodnews.org/walletguide.php, http://www.grinningplanet.com/2006/update-2005-05-24/pesticides-in-food.htm, http://www.foodnews.org/index.php, http://www.foodnews.org/fulldataset.php  Also, see my Links page for articles telling how to identify and avoid GMO / genetically modified foods / "Frankenfoods".

Dr. Blaylock recommends that you use Environne Fruit & Vegetable Wash (www.environne.com) and scrub and rinse them afterwards. He also said that since insecticides penetrate several millimeters into the skins of apples, he advises peeling apples before eating or putting them in the blender. (See elsewhere on this page for more info).

For information about the ingredients in cosmetics that are absorbed into your body through your skin: http://www.cosmeticsdatabase.com/splash.php?URI=%2Findex.php

Preventing Cancer Spread (From Dr. Blaylock's newsletters)
It’s been said that to best deal with the enemy, you must know the enemy. That makes good sense. Cancers kill by invading surrounding tissues and spreading throughout the body (metastasis). It is the failure of our body to contain the wayward cancer cells that causes the problem.

One way cancer cells spread is by secreting large amounts of a group of enzymes called metalloproteinases (MMP-2 and MMP-9) that dissolve protein. Studies have shown that women whose tumors secrete large amounts of these enzymes have very aggressive cancers, the highest recurrence rate and a shorter survival. Inhibiting these enzymes dramatically reduces the spread of cancer and improves the patient’s prognosis. Several flavonoids inhibit these enzymes. For example, luteolin (artichoke extract and celery) inhibits MMP-2, and curcumin inhibits MMP-9. Together they reduce this metastasis-promoting enzyme significantly. Vitamin C (as magnesium ascorbate) also lessens the ability of cancer to spread. Also, Rath's Epican Forte http://www.betterlife.com/prod_home_page.asp?prod_id=14786 or the generic, lower cost http://www.vitacost.com/NSI-Vitamin-C-with-Bioflavonoids-Quercetin-Green-Tea-L-Lysine-and-L-Proline) inhibits the enzymes cancer uses to spread.

Studies have shown that a diet high in meats dramatically increases the risk of many types of cancer. There are several reasons for this, besides the carcinogens mentioned above. Iron promotes cancer development as well as the growth and spread of existing cancers. Meats have one of the highest absorbable forms of iron, with about 80 to 90 percent being absorbed. Vegetables, such as spinach and kale, can have high iron levels, but the flavonoids in the vegetables prevent the iron from being absorbed, and may explain why mixing vegetables with meats reduces risk.

Likewise, studies have shown that omega-6 fats strongly promote the growth and spread of tumors. These are oils such as corn, canola, safflower, sunflower, peanut, and soybean. Americans generally consume about 50 times more of these oils than are needed for health. Such high levels are strong promoters of cancer. Of the carotenoids, lutein, and zeaxanthans, lowered risk as much as 42 percent. Kale, spinach, and tomatoes are high in these carotenoids. Zinc also lowers risk.

Raw Vegetables vs. Cooked Vegetables (From Dr. Blaylock's newsletters)
There is an ongoing debate among nutritionists as to the value of raw vs. cooked vegetables. I have always favored raw vegetables with a mix of some cooked vegetables. We know that cooking vegetables destroys many of the vitamins and some of the flavonoids and the minerals end up in the cooking water. But a new study found that the ability of vegetables to prevent breast cancer in both pre-menopausal and post-menopausal women depends on how the vegetables are prepared.

A German study compared the incidence of breast cancer in 310 women based on their intake of raw vegetables, vegetable fiber, or total vegetables compared to 353 control women on a regular diet. They found there was a dramatic 49 percent reduction in breast cancer in women who ate plentiful raw vegetables as compared to those who ate small amounts. Eating large amounts of vegetable fiber, not grain fiber, reduced breast cancer incidence 38 percent, and a high intake of total vegetables (mixed raw and cooked) produced a 43 percent reduction.

Cooked vegetables alone did not reduce the incidence of breast cancer. Raw vegetables included green leafy salads, fresh herbs (parsley, watercress, chives, basil, and dill), tomatoes, cucumbers, red and green peppers, carrots, radishes, and cabbage.

I prefer using a wide assortment of blenderized vegetables, such as kale, collard and mustard greens, celery, broccoli, Brussels sprouts, Bok Choy, and Chinese lettuce. Blenderizing releases the anti-cancer flavonoids so that each of the mix is equal to eating five servings of vegetables. You can add some fruits (if you don't have active cancer) to improve the taste, such as blueberries, blackberries, etc.


Blaylock Tip of the Week:

Boost Your Immune System

A healthy immune system is the cornerstone to preventing disease and leading a long, healthy life. Fortunately, we know many things that will help boost your immune system. Here are some things you can do:

  • Drink plenty of pure water to flush out urinary bacteria (six 12-ounce glasses a day).
  • Eat at least five servings of fresh (washed) vegetables a day. (Eat organic for at least those highest in pesticides).
  • Avoid foods containing immune-suppressing omega-6 oils, such as corn, soybean, safflower, sunflower, peanut and canola.
  • Consume 500 milligrams of magnesium citrate twice a day. However, if you have kidney disease or a heart blockage, consult your physician first.
  • Take a multivitamin with minerals (Jarrow Multi Easy www.iherb.com or Extend Core www.vrp.com). If you are having surgery, you might want to select a vitamin that has iron and vitamin K; otherwise, remember that excess copper and iron are free radicals, and cancer needs iron to grow. A blood ferritin test is more useful for a cancer patient than RBC and hematocrit (see Dr. Blaylock's book, "Natural Strategies for Cancer Patients") since the body tries to protect itself from cancer by binding iron.
  • Each day, take vitamin E via oil-soluble mixed tocopherols (natural form) and also water-soluble Vitamin E succinate. Do not take in a gelatin capsule because of BSE/Mad Cow Disease risk and MSG that soft-gel caps contain.
  • Consume 1,000 milligrams of vitamin C (buffered calcium ascorbate or magnesium ascorbate) three times a day. (Take some oil-soluble Vitamin C, ascorbyl palmitate daily, also.)
  • If you are over 50 or have a history of heart disease, take 300 milligrams of CoQ10 in extra-virgin olive or rice oil each day. This will strengthen your heart and boost immunity.
  • Taking 30 milligrams of zinc every day will improve the body’s ability to heal wounds and stimulate immunity.
  • Consuming 200 micrograms of selenium every day can boost immunity.
  • Beta 1,3/1,6 Glucan is a potent immune stimulator extracted from the cell walls of baker’s yeast. The company Source Naturals makes a highly purified form. (Epicor is another brand of baker's yeast beta glucan, but it is fermented in claims of making it more easily absorbable: you might try both and compare to see which works better for you. Also, each mushroom has its own unique beta glucan structure, and each activates different parts of the immune system -- remember the "shotgun approach".)

For more in-depth information on vitamins and minerals — which ones you should take, why you should take them, which ones to avoid and why — read Dr. Blaylock's special report "Key Vitamins that Save Your Heart, Prevent Cancer and Keep You Living Long." (See http://www.russellblaylockmd.com/ and www.NewsMax.com/BlaylockReports and his books http://web.mac.com/rblaylock/iWeb/Russell%20Blaylock%20M.D./Books.html)

To avoid these disasters, you must look not only for MSG on the label, but also for such hidden names as hydrolyzed protein, vegetable proteins, caseinate, whey protein concentrate, soy protein, soy isolates or concentrates, broth, stock, natural flavoring, spices, autolyzed enzymes, yeast extract, autolyzed yeast and carrageenan.

There are many commonly disguised names for MSG. Here are some additives that always contain MSG:
Hydrolyzed vegetable protein
Hydrolyzed protein
Hydrolyzed soy protein
Soy protein concentrate
Soy protein isolate
Soy sauce
Textured protein
Whey protein concentrate
Plant protein extract
Hydrolyzed oat flour
Sodium caseinate
Calcium caseinate
Yeast extract
Autolyzed yeast

Additionally, here are more additives that frequently contain MSG:
Malt extract
Bouillon
Broth
Stock
Natural flavoring
Seasoning
Spices
Carrageenan
Enzymes

Note: Several meat products, including whole chicken, turkey and several beef products, are soaked, painted or injected with MSG-containing products. In addition, you should be aware that Portobello mushrooms are high in glutamic acid - the harmful component of MSG.

It is important to avoid omega-6 oils, such as corn, safflower, sunflower, peanut, soybean and canola oils. The omega-6 oils are powerful immune suppressants. Avoid all forms of sugar, which also suppresses immunity. Drink distilled water or water filtered by reverse osmosis and avoid sweetened drinks, even fruit drinks.

Avoid all forms of fluoride, since it damages antioxidant enzymes, increases free radical production, damages DNA repair enzymes, suppresses immunity, produces skeletal and dental fluorosis and hypothyroidism, and produces extensive brain cell injury.

Because most foods are contaminated with numerous excitotoxin additives, you should prepare your foods fresh.

Additionally, to get the most protection against free radicals you should eat at least three to five servings of fruits and vegetables a day. They should be fresh and eaten mostly raw.

Your diet should contain at least three servings of fresh fruits and vegetables daily. Vegetables with the deepest color are preferred, but some white vegetables, such as cauliflower, are also important.

It is also wise take 200 mg of DHA twice a day. Simply remove the gelatin capsule as you do with vitamin E. You also can get high levels of Omega-3 fatty acids by eating Christopher eggs daily and avoid corn, safflower, sunflower, soybean and canola oils, all of which are Omega-6 fats. And, finally, I highly recommend taking 2 to 3 mg. of melatonin at bedtime to help regulate your sleep. (Note: these dosages are if you are healthy).

What Products Should You Avoid? Simply put, stop using fluoride in its many forms. This includes avoiding:
- Teas high in fluoride
- Fluoridated water
- Toothpaste with flouride
- Vaccinations, since they contain fluoride and aluminum
- Pesticides or herbicides near or in your home
- Medications containing fluoride

Also, do not use lemon in your tea, since it will increase aluminum absorption enormously.

Do not cook in aluminum or Teflon-coated cookware, and avoid using Teflon products.

I would recommend avoiding the use of spray cans, such as hair spray, and getting rid of aluminum cans, such as those containing diet colas. Health food stores offer toothpaste without flouride. One type is Tom’s of Maine Natural Fluoride-Free Toothpaste. (We make our own by mixing 4 parts baking soda + 1 part salt, slightly dampen the toothbrush and dip it into some toothpowder that we've put in the palm of our other hand).

The best way to remove pesticide and herbicide residues from vegetables is simply to wash them. California wines also should be passed up, since they contain high amounts of fluoride.

Soy products, which are high in fluoride, aluminum, glutamate and manganese, are all known neurotoxins and should be avoided.

It is critical that mothers avoid all soy-based infant formulas, especially if they are reconstituted by water in a fluoridated water system. Soy-based formula has very high levels of these brain toxins, and a baby’s brain is the most vulnerable until the age of two years.

-- Dr. Russell Blaylock


For Successful Healing, Cancer Must Be Treated as a Multi-System Disease

by Leslee Dru Browning (http://www.newstarget.com/z022024.html)

(NewsTarget Citizen Journalism Report) You have just been diagnosed with cancer. Your oncologist is pushing you to begin chemotherapy immediately. You know that chemotherapy will make you sick, your hair fall out and leave you completely debilitated and dependent on someone to care for you. You will suffer severe side-effects that may leave your nervous system damaged, weaken your bones or damage your heart. You also realize that chances are your cancer will return after months of grueling treatments. You think maybe you would like to try alternative medicine but your oncologist is against it and you know of others who tried that route and died. What you may not know is this: Cancer can be healed naturally, and is done so every day, but it takes more than a multivitamin, a few supplements and a daily bowl of blueberries to accomplish complete healing.

As an herbalist who has spent many years helping cancer patients heal themselves I have come to the conclusion, like many herbalists before me, that cancer is a result of what I call ‘poor blood’ – by poor I mean the blood is not in optimal condition. Since the blood circulates through every organ in the body and through every cell, it only makes sense that toxins in the blood contaminate the entire body. Blood becomes less than optimal when it is not nourished properly. Without proper nourishment to the blood the body will not survive. It may survive for awhile, even years, but ultimately, the body will suffer from starvation to organs which ultimately causes illness with cancer often resulting as the eventual killer. Therefore, the fundamental goal in curing cancer is not only to restore the blood but to also treat the lymph glands, kidneys, liver, bowel, and bones by nourishment found in herbs. Herbs are effective in healing the body because they are modulators and understand the intricacy of the body’s innate healing capabilities. Their role is to enhance and direct the body’s various systems to function optimally thereby restoring health without doing harm.

Begin with an herbal blood/lymph tonic that includes herbs to build the blood, cleanse the blood, inhibit bacteria, and boost the white blood cells, the red blood cells, and the immune system. An example of a combination of herbs for a tonic that would fit the above criteria is: anise seed (anti-spasmodic, anti-microbial and appetite stimulant), astragalus (helps trigger immune cells), blue violet/sweet violets (has a good reputation for it’s anti-cancer properties through its blood purifying ability), burdock (has been shown to have anti-cancer properties; removes uric acid from body), chaparral (anti-bacterial, anti-viral, anti-tumor), fennel (excellent for digestion; supports spleen and gallbladder) dandelion root (a rich source of vitamins and minerals), licorice root (shows a broad range of anticancer activity in vitro; antibody production is enhanced; inhibits growth of several DNA and RNA viruses), Oregon grape (stimulates white blood cells known as macrophages; excellent for the blood), red clover (clinical evidence has shown there is basis for its long-standing reputation as an anti-cancer herb though purifying the blood), yellow dock (excellent for purifying blood supplied to the glands; improves function of the intestines, kidneys, liver and lymph glands; eliminates pollutants including lead and arsenic).

The kidneys need to be supported because they are the organs that filter the blood. They are responsible for separating urea, mineral salts, toxins and other waste products from the blood to be discarded in the urine while it sends clean blood back into the body. They also conserve water, salts, and electrolytes. Prescription medicine is the biggest cause of kidney toxicity with heavy metals from pollution a close second. When the kidneys are weak due to congestion they are unable to completely filter waste products from the blood, which is why an herbal kidney formula needs to be incorporated in all cancer treatments. A good kidney formula might contain cilantro (removes heavy metals), cleavers (clears obstructions, reduces swelling, and is also excellent for the lymphatic system making it a wise choice for any kidney tonic when the body has cancer; it will keep the lymph clear), horsetail (clears uric acid), hydrangea root (reduces backache due to kidney pain and dissolves obstructions) gravel root (dissolves kidney stones), uva ursi (antibiotic properties), sandalwood (antiseptic), marshmallow root (high Vitamin A content; it is also good to clear mucus buildup in the kidneys and anywhere else in the body), sarsaparilla (blood purifier; kidney circulation), saw palmetto (urinary & prostate support).

The liver is part of the digestive system. It stores carbohydrates, fats, and proteins until it can break them down. The main purpose of the liver is to clean out fluids and to clear toxins from the blood. The liver is a highly vascular tissue so it is important that the body’s circulation is in good condition otherwise the liver may become congested. If the body is sick with cancer the liver needs help. It needs to be cleansed while at the same time built up. Some of the herbs you might choose for a liver tonic to both cleanse and heal the liver are: agrimony (not only helps the liver but also supports the intestines) barberry (aids in the secretion of bile and helps regulate digestive problems), bupleurum (liver specific but it also works for inflammation and pain), dandelion (helps bile duct inflammation and gives gastric balance while supporting the gall bladder and pancreas) horehound (for chronic liver illness), parsley (supports blood vessels and capillaries), pau d’ arco (clears out liver poisons and fungus), licorice (provides energy and works to heal hepatitis and liver lesions), milk thistle (liver diseases and gallbladder support), Oregon grape (a hepatic which means it is specific for treating the liver while at the same time a powerful blood cleanser), wild yam (for bilious colic, indigestion and spasms).

Now we look to the colon. The purpose of the colon as an eliminative organ is to remove waste material by mass muscular contraction called peristalsis. In my experience I have found that nearly 75% of cancer patients have suffered from some form of chronic constipation during their lives. I consider constipation when the bowels do not move at least once a day. When the bowels do not move daily poisons can accumulate in the colon. Depending on where the poison accumulates in the colon will depend on where cancer develops for there is a point on the colon for every organ and system in the body. Any of these points, if clogged, toxic, or full of old fecal matter, will eventually bring illness to that part of the body the colon signifies. The bowel must be swept clean of all debris. Some people will need a gentle nudge while others require a greater nudge. Herbs that can be used in combination for healing the colon are: aloe vera (has anti-cancer properties; has a long reputation for bowel health; rich in over 200 nutrients), barberry (for bacteria, not only in the bowel, but anywhere in the body), black walnut hull (for parasites), cascara sagrada (anti-biotic effects on harmful bacteria in the colon; restores nerve tone to the colon; cleanses the intestines, builds the bowel, treats a sluggish gallbladder, kills intestinal parasites), cinnamon (kills parasite eggs), cramp bark (eases cramping), fenugreek seed (clears out hardened mucus), gentian (for digestive function including production of stomach acid to break down foods) marshmallow root (helps heal gastritis; is smooth moving; fibrous so it also sweeps and cleans), plantain (clears toxic waste from the body), red raspberry leaf (has anti-cancer properties including ellagic acid), rhubarb (anti-bacterial; eases stomach pain; mild laxative), and yucca (reduces toxins in the alimentary canal; aids digestion; relieves pain; reduces inflammation; breaks up mineral deposits).

Bones also need to be protected so that cancer does not invade to them. Calcium-rich herbs along with red blood cell building herbs will protect the bones as well as give a boost to bone marrow: codonopsis (it stimulates the growth of red blood cells, enhances T-Cell transformation; enhances the spleen and lung), gota kola (strengthens the connective tissue), ho-shou-wo (lumbago, weak bone, sinew and cartilage), horsetail (bones, skin and nails; high in silica), nettles (anemia; red blood cells), oatstraw (heart, nerves, nutritive; calcium; used for general debility), red clover (calcium, chromium, magnesium, niacin, phosphorus, potassium, copper, iron, thiamine, and vitamin C), red raspberry (acts as a nutritive; rich in calcium), rose hips (source of vitamin K), suma (powerful immune stimulator).

It only takes 4 or 5 tonics to heal the blood, lymphatic system, urinary system, digestive system, circulatory system and skeletal system depending on the herbal combinations chosen. The reason is because most herbal combinations will include herbs that treat other organs and conditions as well. Horehound, licorice and blue violet along with marshmallow are excellent for the lungs. Licorice root also supports the adrenal glands. Many of the kidney herbs treat the prostrate. The lymphatic herbs will treat the breast. Herbs in the colon/bowel tonic will treat fungus and Candida. Plantain will eliminate poisons in the body and yucca can help with inflammation while black walnut kills parasites. Bupleurum will help with pain and inflammation.

Every cancer patient should be given one form or another of the above tonics made specifically to fit their special needs for their liver, kidneys, bowel, and bones, along with a blood tonic. The blood tonic should be chosen and made specifically for the type of cancer the client has; just as each person is unique, cancer’s are different as well. I believe all herbal tonics should be in liquid form. Liquid is easy on the digestive organs and it goes straight to the problem. The results are faster and the patient is not overwhelmed with having to swallow 40 or more supplements a day. It is advantageous when the patient is under a great deal of fatigue. Concentrate herbal tonics along with diet changes, essential fatty acids, probiotics, alpha-lipoic-acid for brain protection and at least 9 hour of sleep a night will put you on your way to healing your cancer and restoring your health.

Locate a local herbalist who can prepare concentrated herbal liquid tonics, or teas, for you that are tailored to your special needs.

About the author

Leslee Dru Browning is a 6th generation Medical Herbalist & Nutritionist from the ancestral line of Patty Bartlett Sessions; Pioneer Mid-Wife & Herbalist. Leslee practiced Medical Herbalism and Nutritional Healing for over 25 years and specialized in Cancer Wellness along with Chronic Illness. She now devotes her career to teaching people, through her writing, about Natural Healing from An Herbal Perspective.


You Need 10 Servings of Vegetables to Equal Just One Serving from 50 Years Ago! 1

Just One of the Vital Minerals Lost was Regulating More than 300 Critical Body Functions.

The Same Thing Is Happening to Your Fruit, and It’s Getting Worse…

These days, the produce you buy at your local grocery store just doesn’t have the nutritional power that fruits and vegetables had just a few decades ago. Over farming, soil depletion, commercial fertilizer, hybrid crops and genetic modifications are slashing the nutrients found in your fruits and vegetables.

You’d have to eat 10 servings of spinach to get the same level of minerals from just one serving about 50 years ago. 2

Producers create “hybrid” forms of your fruits and vegetables – not for their ability to store nutrients – but for their color, weight and shelf life.

Why? So they’ll look nice and pretty when they sit under the fluorescent lights of your supermarket.

You may think they look nutritious, but “under the hood,” they contain little more than indigestible cellulose, sugar and water.

We first began to know that there was a problem back in 1936. A group of doctors introduced Document No. 264 to the floor of the United States Senate. It was a dire warning that the mineral content of the soil was eroding. Vegetables were losing their power and people were at risk.

Unfortunately congress did nothing. Today, we’re feeing the effects… For instance, just look at the US Department of Agriculture’s (USDA) nutritional values for fruits and vegetables today compared to 1975. 3

* Apples, Vitamin A is down 41%
* Sweet Peppers, Vitamin C is down 31%
* Watercress, Iron is down 88%
* Broccoli, Calcium and Vitamin A are down 50%
* Cauliflower, Vitamin C is down 45%; Vitamin B1 is down 48%; and Vitamin B2 is down 47%
* Collards Greens, Vitamin A is down 45%; Potassium is down 60%; and Magnesium is down 85%

According to USDA’s own numbers, the vitamin and mineral content has dramatically plummeted – in just 30 years!

Notice minerals like iron and magnesium have dropped by more than 80 percent. That’s from commercial farming technology and powerful fertilizers that practically sterilize the soil – leaving it with little to no mineral content.

If the soil doesn’t have minerals, there’s no way for vegetables to absorb them.

And that’s bad news for your health… Magnesium regulates over 300 body functions – every day! Magnesium is so critical, low levels in your blood can lead to diabetes, heart disease, heart attack and high blood pressure.

A report from the University of Texas in Austin, also tracked the decline of nutrients in produce.

They reported findings at a recent meeting of the American Association for the Advancement of Science in St. Louis. They found significant drops in a wide range of produce across the board, including a 20 percent decline in vitamin C and a 38 percent plunge in vitamin B2.

What’s worse, fruit and vegetable growers create “hybrids” for the sake of making their produce “look better.” They actually create new versions of all your favorites so they have more water, more sugar, more pith (The indigestible support tissue like the white fibrous netting around an orange section) and less of everything else.

Growers call this the “dilution effect.” For them, more water and more pith helps their produce ship well, look good and weigh a lot. But it virtually wipes out their vitamin and mineral content. The plunge in nutrients in your produce over the last 30 to 50 years is bad enough. But it rapidly getting much worse. Genetic hybrids are pushing nutrient values even lower.

A popular broccoli hybrid called “Marathon” is an alarming example: By the USDA’s own admission, levels of calcium and magnesium in the Marathon hybrid are 35 percent lower than other hybrids. The hybrids themselves are 50 percent lower in calcium and magnesium than “normal” broccoli. And the “normal” broccoli has less than half the calcium and magnesium than broccoli did in 1975!

In less than 50 years, the mineral, vitamin and antioxidant value native to fruits and vegetables has been virtually “destroyed” – robbing you of the natural vital nutrients you need every day.

A few years back, Newsweek ran a cover story on green foods called “Better than Vitamins.” In the article, they said, “Whole foods... pack a disease preventing wallop. That’s because they harbor a whole ratatouille of compounds that have never seen the inside of a vitamin bottle... The compounds are called phytochemicals... In the world where science merges with health, phytochemicals are the next big thing.”4

1,2 Heinrich, Elmer. The Root of All Disease.
3 Vegetables without Vitamins. Life Extension Magazine. March 2001.
4 Better than Vitamins. Newsweek. April 25, 1994.


 
 
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