What Doctors Don't Tell You
* Change your diet to low-fat, high-fibre wholefood and unprocessed. Work fatty fish and tomatoes into your diet, and reduce the amount of meat and dairy you eat (Acta Oncol. 2005; 44(3): 277-81).
* Figure out your metabolic type. See http://www.healthexcel.com for ways to determine whether you need a higher percentage of carbohydrates or protein. Substantial anecdotal evidence shows that this mainstay of the William Kelley programme has worked for many cancer patients.
* Exercise regularly. Exercise enhances immunity, oxygenation, lymph drainage, respiration, elimination, and strengthens the body’s organs and systems, aiding the body in fighting cancer.
* Detox. First eliminate your amalgam fillings and any residual mercury. Try coffee enemas, which stimulate the liver to excrete toxins, plus infrared saunas. Both effectively detox the cancer patient.
* Remove all unnecessary chemicals in your life: toiletries, cleaning products, makeup, and chemicals in your home and garden, and replace with safer alternatives (see WDDTY’s Your Healthy House).
* Get enough sun. A recent Norwegian study showed that cancer diagnoses during sunny summers and autumns – which encouraged higher levels of vitamin D in people – were associated with the lowest risk of cancer death (Cancer Causes Control, 2004 Mar; 15(2): 149-58). Spend 30 minutes a day in the sun – but don’t burn.
Supplement your diet with the following:
* Vitamins A (4000-25,000 IU), B complex, C (10 g), D (1000-4000 IU per day if you don’t get regular sun), E (at least 400 IU), selenium (200 mcg/day 30 minutes before eating – considerably more if you still have amalgam fillings), magnesium (400-800 mg), iodine and zinc (30-50 mg)
* Berries – blackberries, blueberries, strawberries, raspberries and black cherries – which contain important cancer-fighting phytochemicals.
* Black tea. Antioxidant components in black tea protect against possible hormone-related cancer development (Cancer Lett, 2005 Sep 28; 227(2): 125-32).
* Carotenoid-rich foods, such as tomatoes (preferably cooked), pumpkin, spinach, watermelon and citrus fruits, which lower cancer risk (Int J Cancer, 2005 Mar 1; 113 (6): 1010-4).
* Fish oil, flaxseed oil and organic flaxseed (ground and immediately eaten) – especially combined with active cultures and sulphadryl protein (found in cottage cheese, quark and yoghurt). Suggested dosage: 5 mL fish oil daily.
* Green tea. The major flavonol in green tea, EGCG, naturally slows the progression of cancer cells (Int J Cancer, 2004 Dec 10; 112 (5): 787-92). According to Frank Wiewel of the non-profit organization People Against Cancer, recent evidence shows that certain green tea extracts containing standardised extracts of ECGC can prevent up to 90 per cent of cancers.
* Pomegranates. Four chemical components present in pomegranates have known anticancer properties and are even stronger when eaten together (Invest New Drugs, 2005 Mar; 23 (2): 121-2). Liquidise them.
Daniel Redwood DC
Tom Ferguson MD
