Be realistic - expect a miracle!
Overcoming Cancer Part 3
CANCER DIETS
Walter Last
As a basic concept this diet is
predominantly fresh, raw and organic. While it may not be possible to come
close to 100% in this, just do your best, while at the same time listening to
your intuition and the language of your body. In regard to food selection, use
mainly foods high in antioxidants and known to be beneficial to overcome
cancer. Also construct your diet so that it is beneficial for your metabolic
type, see below.
Diets high in protein, fat and carbohydrate
have all been show to be harmful with cancer. This is one reason why restricted
diets or cleansing periods are often beneficial. It is also helpful to
understand the reason why all food groups seem to be harmful.
The negative effect of carbohydrates is due
to the fact that elevated insulin levels tend to accelerate tumor growth, while
glucose is also the main energy source of a tumor. Keep glucose and insulin
levels low by eating slow-digesting carbohydrates, such as legumes, and
restrict sweet food and cereals.
Also be careful with fruits and juices of
sweet vegetables. Use these spaced out in small portions, or alternatively with
some suitable protein (e.g. spirulina) or unheated fat or oil, such as avocado,
flax oil, extra virgin olive oil, raw cream or coconut cream. The worst
scenario is a strong insulin response in the presence of fructose (as in fruit,
honey or household sugar) while the blood glucose level is high at the same
time from starchy food. This provides a strong energy boost to the cancer.
Proteins and fats are mainly harmful because
they aggravate an endemic enzyme. The solution is to eat these foods raw, with
intact enzymes, or alternatively use plenty of digestive enzyme supplements, or
preferably both.
THE BASIC CANCER DIET
This Basic Cancer
Diet combines the principles of a
general anticancer diet with those of the Budwig Diet.
The original Budwig Diet is based on the
“protein-oil mix”, a mixture of 100 grams of low-fat cottage cheese
and 40 ml of flaxseed oil; for details see the Recipes at the end of this
chapter. The best quark or cottage cheese is from grass-fed animals or organic
milk made by natural souring of raw milk or, less beneficial, by fermenting of
pasteurized milk. Commercial cottage cheese generally is not organic and not
fermented but may be tried as a fourth-rate choice.
Use this amount or a lesser quantity with
several meals daily; after sufficient improvement you may reduce this to once a
day. When using this mix avoid or minimize any competing oils or fats. In
addition it is recommended to add 2 or 3 tablespoons of freshly ground or frozen
ground linseed.
If you cannot or do not want to use cottage
cheese, you may use the amino acid L-cysteine as an alternative. In this case
you may add about 1 gram or one third of a level teaspoon of cysteine powder to
a suitable meal together with a teaspoon of lecithin and 1 to 3 tablespoons of
flaxseed oil, depending on the size of the meal, also add ground linseed.
Always mix the oil well with lecithin and the rest of the meal.
Normally 85% of cysteine is degraded before
absorption but in the presence of free fatty acids as from linseed oil,
cysteine tends to form a water-soluble combination with fatty acids for better
absorption of both molecules. To ensure a higher absorption rate you may also
add to the 1 g of cysteine about 500 g of N-Acetyl Cysteine which is not so
easily degraded. Alternatively you may also add some cysteine to a small or
moderate amount of cottage cheese.
Restricted Diet
Active cancer is easier to control by eating
only raw foods during the day, and have a cooked vegetable meal in the evening.
Base this diet on the oil-protein mix, protein powders such as spirulina,
chlorella, bee-pollen, ground linseed, and wheat or barley grass powder in
addition to fresh fruits, vegetable or grass juice and salads.
Initially use much purple fruit and
juices as from beetroot, wheat grass or
barley grass. You may also eat, in small, spaced-out amounts, black or purple
grapes, blackberries, blueberries, blackcurrants, or drink their juices in
small sips. To reduce the insulin response and improve the absorption of
fat-soluble antioxidants add small amounts of unheated fats or oils to fruits
or juices, such as avocado, coconut oil or linseed oil.
Caution: Seed oils are high in linoleic acid, which is a
growth promoter for tumors, partly because of its pro-inflammatory effect, and
also because a tumor needs linoleic acid as a vital growth factor. This also
applies to the related arachidonic acid in egg yolk, meat and fowl.
Commercially processed fats and oils in addition contain pro-inflammatory
trans-fatty acid.
Also cooked food and a diet high in
phosphorus and low in calcium and magnesium tend to increase inflammations and
pain. Foods high in phosphorus are meat, fish, egg and many seeds. Therefore,
avoid or minimize these while the cancer is still active.
The foods with the best phosphorus to
calcium ratio are bone-jelly broth, kelp or seaweed, sesame seeds, carob
flour (unsweetened), wheat and barley grass juice and powder, goats’ cheese
and cottage cheese, vegetables, fruits, almonds, bee pollen, spirulina and
chlorella. Use this restricted diet for several weeks or in periods of crisis.
General
Principles
You may start the day with a psyllium drink,
some fresh juice, ionized water or herb tea, possibly followed by a small
amount of fresh fruit. Somewhat later have the oil-protein mix or the protein
powder mix, see Recipes.
For lunch try a sprout and vegetable
salad, possibly with the oil-protein mix or hummus, goat’s cheese or seed
cheese; if the tumor is no longer growing also marinated fish, raw egg yolk or
minced meat may be used, egg white may be cooked or beaten. The evening meal
may be mainly vegetables, cooked and salads, with fish or legumes. The more
advanced the cancer is, the more you may make an effort to use suitable raw
food. As things improve you may again increase the amount of cooked food.
The weaker the body, the more should food be
in an easily digestible form as juices, broths, sprouted seeds and lactic
acid fermented foods. If chewing is difficult then sprouted seeds and raw
vegetables may be blended. As cooked foods use mainly vegetables with cancer
fighting potential, such as beetroot, onion, asparagus, (red) cabbage, broccoli
and Brussels sprouts. Have a cooked meal with a vegetable salad or with a fresh
juice.
Generally it is preferable to eat mainly
vegetables and legumes, and greatly restrict grains and cereals. Less
harmful than the gluten grains (wheat, rye, oats and barley) are rice, millet,
maize, buckwheat, as well as arrowroot, sago and tapioca. However, use these
only when the cancer is under control or in small portions and combined with
legumes.
Legumes include lentils, peas and beans, fenugreek and
chickpeas or garbanzo beans. Chickpeas in the form of hummus may be used as a
flavoring addition to most meals. All seeds are best sprouted, for cooking soak
these overnight. If beans cause wind, replace not only the water in which they
have been soaked but possibly also the cooking water.
Concentrate on the food flavors while
peacefully chewing. Initial weight loss on this diet is normal and
mainly due to loss of water; if you need to increase your weight, have a cooked
evening meal, including potatoes and other vegetables. At other times try
cooked rice, arrowroot, sago or tapioca.
With advanced cancer restrict nuts and other
oily seeds except if they have been soaked or sprouted to remove enzyme
inhibitors. Brazil nuts being high in selenium, almonds and linseed have
special benefits. Preferably sprout almonds and Brazil nuts if they are still
viable, otherwise soak, blend or grind them to make almond milk or nut butter.
Linseeds do not need to be soaked.
Animal Protein
Generally, those with blood group O fare
better with some meat, and generally should avoid or minimize grain products.
After sufficient improvement and if the tumor is no longer growing, you may eat
again some flesh food, such as marinated fish or seafood, or minced meat or
blended fowl. These should be from healthy, organic or uncontaminated sources.
Generally the smaller the fish the less polluted they are. Preferably use sea
fish rather than farmed fish which are more polluted and often lower in omega-3
fatty acids, large predatory fish are also high in mercury.
Marinating in lemon juice or cider vinegar
destroys parasites and makes raw flesh food quite safe to eat. You may
neutralize excess acid before eating. You may also use raw minced meat or blend
diced chicken or turkey and drink it as a broth.
Use only organic or otherwise safe meat from
a reliable source. Avoid meat from a feedlot, or commercial chicken. Also pork
is not safe. The safest non-organic red meat is lamb and grass-fed beef.
Freezing meat for about 10 days at minus 8°C or colder will kill any tapeworm
cysts. Avoid or minimize cooked meat.
SPECIAL FOODS
Here I like to discuss some foods that are
of special importance in overcoming cancer. These are coconut oil/milk, cod
liver oil, linseed oil, and ground linseed, purple foods, papaya or papaw,
spirulina and bee-pollen.
Fats
and Oils
Some
studies show that high intakes of (heated) fats and oils tend to promote tumor
growth. This applies especially to linoleic acid, the main polyunsaturated
fatty acid in seed oils, because of its inflammatory tendencies. Omega-3 fatty
acids, on the other hand, are anti-inflammatory and inhibit tumor growth. Most
recommended is cod liver oil, in addition to linseed oil, ground linseed and
possibly extra virgin olive oil. Also the gamma linolenic acid in evening
primrose oil is anti-inflammatory.
Preferably
add some lecithin to oily or fatty food, and emulsify any directly taken oil or
fatty food as described below for cod liver oil. Keep unheated fats and oils
refrigerated, place a bottle of solidified olive oil or coconut oil for a few
minutes in water to liquefy. Preferably add lipase to any oils or heated fats
(see Cancer Nutrients).
Coconut: Some of the fatty acids in coconut (caprylic, capric,
lauric) have been shown to be very effective anti-microbial agents, being
especially effective against fungi and viruses. For this reason, even some
heat-treated commercial coconut oil is beneficial. I have not been able to find
a commercial source of unheated coconut oil. Even coconut oil advertised as
‘traditionally pressed, unrefined and organic virgin coconut oil’
has been heated.
It
is even better making your own coconut cream or milk by pressing pieces of
coconut flesh through a juice extractor. Alternatively, you may blend coconut flesh
in a blender with the addition of some warm water, strain and press by hand,
keep refrigerated. You may open coconuts with an ax, and remove the flesh with
a big screwdriver. Another possibility is to remove the liquid through a hole
and freeze the coconut overnight. This tends to separate the flesh from the
shell. Coconut cream or milk, even more so than coconut oil, is also good for
topical application on any cancer-related skin problems.
Cod liver oil is highly beneficial, partly for its omega-3 fatty
acids and partly for its high content of vitamins A and D. Use only
cold-pressed cod liver oil, preferably produced or bottled under nitrogen and
kept in the dark and refrigerated. With this, it has a mild smell and taste;
otherwise it is rancid and not good. When starting a new bottle squeeze several
capsules of vitamin E oil into it. Use a tablespoonful once or twice a day,
best emulsified with lecithin (e.g. swish in the mouth or shake in a jar
together with some lecithin and juice). With signs of fat malabsorption (fatty
stool, difficulty gaining weight, poor night vision) frequently rub cod liver
oil into the skin.
Linseed oil or 'flax seed' oil must be as fresh as possible, and
preferably refrigerated, even in the shop before purchase. Also see that there
is still a long 'use by' date. It should be manufactured below 40 - 45°C, flushed with nitrogen and protected from light as
in brown bottles. The reason for all this care is that the oil oxidizes rapidly
on exposure to air, light and heat. When rancid it has a bitter taste. Use up
to 2 tablespoons a day; never heat the oil. Add to cooked food after cooling.
Use less if it causes problems. When opening a new bottle add some vitamin E
from a capsule at a rate of about 2 mg per ml of oil. When starting a large
bottle immediately fill into several small bottles and always keep refrigerated
or for longer storage even frozen.
Ground linseed may be used instead of or in addition to linseed oil. It is
cheaper and often safer than linseed oil, as it is protected from oxidation
until it is ground. It contains about 35% linseed oil, and is also recommended
to improve bowel activity. Preferably buy whole linseed and grind it yourself
in a coffee grinder immediately before use. Refrigerate or better freeze what
you do not use immediately. Mix about 1-2 tablespoons, 2-3 times daily with
meals or juices. Two to three heaped tablespoonfuls of ground linseed contain
one tablespoon of oil.
Purple
Foods
Beetroot
or red beet, black or purple grapes and grape seed extract, blackberries,
blueberries, red cabbage as well as purple onions belong to the important group
of purple foods.
They all contain highly unsaturated compounds in the group of Proanthocyanidins
(PACs or OPCs), which are strong antioxidants. Closely related to PAC's are the
catechins in green tea and the flavonoids and bioflavonoids (biologically
active flavonoids) that are responsible for the scarlet, blue and purple colors
of flowers and fruits.
In
addition to their protective antioxidant activity, and probably more important
with cancer, these substances can normalize the energy metabolism of cancer
cells by replacing oxygen as an electron acceptor. This makes cancer cells less
malignant.
As
red beets
are an important part of this diet, it is advisable
to plan ahead in regions where supply is seasonal. Stock up when they are
plentiful. In a cold climate cover the beets with slightly moist sand or saw
dust. Keep the tops exposed in a cool but frost-free position. Use any
re-growing leaves. Try different lots under different conditions, inspect from
time to time. In warm climates you may let the beets continue to grow in sandy
soil in a shady place. They easily re-grow leaves and remain healthier than
stored in a refrigerator but inspect frequently. Alternatively, you may freeze
a large amount of the juice.
Most of the color in purple onions is in the
outer skin. Utilize these for making a tea. Also ingest the skins of grapes and
as much as possible the outside of beets. Skins are usually more highly pigmented
than the insides. Small beets often have much deeper color than large roots;
therefore buy mainly small ones. Use plenty of purple food not only with the
normal cancer diet but also with any cleansing diet. The original
recommendations for successful cancer treatment mention either 1 kg of beetroot
or black or purple grapes a day or 750 ml of commercial juice of such grapes.
Other things being equal, select the beetroot, grapes or grape juice with the
darkest color.
Papaya/Papaw
Papaw
is an excellent source of proteolytic enzymes to digest tumors and other
unhealthy tissue. The papain is highest in the white sap and skin of green
papaw. However, to make it more palatable it is best to use mainly mature green
papaw that just turns yellow inside. Preferably use with skin. It may be grated
or juiced and the pulp used as well, or you may make it into a 'smoothie', see
Recipes. If available use half a papaw twice a day during critical periods.
Green papaw keeps well and can be easily shipped across the country and
refrigerated. If available, you may also use pieces of fresh and raw papaw leaf
or (male) flowers or buds as digestive aid.
Spirulina
and Bee Pollen
Spirulina
and bee pollen are commonly regarded as food supplements. However, I recommend
using them in larger amounts as foods. They contain easily digestible,
high-quality proteins, rich in essential nutrients but low in pro-inflammatory
phosphorus. If you do not like the taste of spirulina, start adding it in very
small and gradually increasing amounts to grape juice and other juices. Also
the sweetness of pollen makes the spirulina more palatable. The protein content
of spirulina is 60 to 70%, while pollen has about 25%. Spirulina contains about
three times more vitamin B12 than liver.
Sprouted Seeds
Sprouted seeds and young shoots such as wheat grass provide a higher degree of vitality and rejuvenation than other foods. Recently inositol, sometimes in combination with inositol hexaphosphate or phytic acid, has been used in cancer therapy. It slows the growth of cancer cells, prevents formation of blood vessels in a tumor, and may cause cancer cell death. Seeds are high in phytates or minerals bound to phytic acid. These are not available in cooked seeds. During sprouting phytic acid is converted into inositol, while minerals are set free and can now be absorbed.
I recommend sprouted seeds as a mainstay of a good
diet as well as for cancer control. Most commonly used for sprouting are
legumes such as lentils, peas, mung beans, fenugreek and chickpeas but also
almonds, peanuts and sunflower kernels may be spouted. Sunflower and buckwheat
seeds make a tasty salad when grown in seed boxes and cut close to the soil
when 5-10 cm/2-4 inches high.
Alfalfa sprouts are high in a detergent-like saponin
that may damage the intestinal wall in sensitive individuals. They have been
shown to aggravate autoimmune diseases and possibly cancer. For others they may
be a good food after allergy testing. Alfalfa sprouts should be exposed to
light after leaves have emerged while other sprouts usually taste better before
leaves develop. Alfalfa seeds easily rot in wet conditions. They are best
sprouted in an upturned jar covered with muslin held in place with a strong rubber.
It is important to use seeds with a high germination
power. Buy a small quantity for testing and if they sprout well buy a larger
quantity from the same source and keep them in an airtight container. Lentils
and mung beans are easy to start with. Just soak the seeds overnight and then
rinse several times a day, drain well, spread out lightly and keep covered.
Wash well again just before eating to remove any bacteria and fungi. If seeds
are of poor quality and start rotting easily, use them when the germs just
start to appear, otherwise wait until they are up to one inch long, which is
usually within three days. Different compatible seeds may be germinated
together.
Mung beans may retain hard pieces after soaking that
can damage the teeth. This can be avoided by pouring some boiling water over
the seeds initially and letting them soak in the cooling water. Peas and
lentils, on the other hand, like it cool and sprouts easily deteriorate in hot
conditions. Sprouted seeds may be refrigerated in a closed container after they
have reached the desired length. Individuals who are rather sensitive to fungi
and microbes may wash sprouted seeds in diluted hydrogen peroxide shortly
before use. If you have difficulty chewing or if sprouted seeds cause much
wind, try using them as part of your fresh juice.
If seeds do not sprout well, the cause may be as follows:
·
Seeds
may not be not viable - too old or poor storage
·
Temperature
during sprouting is too high or too low
·
Seeds
are kept too dry or too wet during sprouting
Experiment
and adjust conditions.
Metabolic
Type
Combine
the recommendations of this cancer diet with the requirements for your
metabolic type as outlined in Chapter
5 of Healing Foods. As a quick guide for your metabolic
requirements, or if you have difficulties determining this from Chapter 5, you
may assume the following relationship between blood groups and metabolic types:
Blood
group O is the oldest blood group. It originated in the hunter-gatherer area
and corresponds to the non-vegetarian type with high protein and fat
requirements. Group A resembles most closely the seed-eating vegetarian type,
while B is the lacto-vegetarian type and closest to the balanced metabolic
type. Blood group AB has the characteristics of A as well as B.
Only
a few possibilities can be mentioned here. Be imaginative and experiment
yourself. Use a lot of herbs and spices, including caraway, cardamom, cayenne,
cinnamon, coriander, fennel, ginger marjoram and turmeric. Also add a teaspoon
of lecithin granules to all meals.
Food
acids, such as in cider vinegar, citrus fruits and other acid fruits and
tomatoes are usually beneficial for individuals with an insensitive body and
raised blood pressure. However, fruit acids cause problems for those with a
sensitive body and low blood pressure. The main reason for this is an
inefficient metabolism that causes the body to become overacid and mineral
deficient. The main problem is not the ingesting of fruit acids but rather the
mineral deficiency caused by the overacidity. In neutralized form, fruit acids
can be used to re-mineralize and alkalize the body, and in this way are highly
recommended. For details of neutralizing fruit acids see Remedies.
BAKING
The best method for baking
is one in which enzymes remain alive. This means heating to less than 500C/1200 F.
Furthermore, it is preferable to start from whole, soaked or sprouted seeds
rather than from commercial flours. The only practical solution I have found so
far is baking with rice. After blending soaked or sprouted rice, the dough
continues to absorb water and so becomes firm almost without any heat. I have
not found this property in any other grain. You may have to experiment with
different varieties of rice to find a good sprouting one.
Soak brown rice
overnight. If it is viable, rinse for two or three days until sprouts appear;
otherwise use after soaking. Wash well and blend with a minimum of water. If
the blended rice does not have the consistency of a paste add some rice or
buckwheat flour, or strain off excess water. Lightly cover a tray with some
rice flour or baking paper and spread the paste out flat. Preferably leave in
the sun or otherwise a warm place, but it continues to solidify even if
refrigerated. This may take several hours or until the next day.
You may
experiment with various additions, such as kelp powder, fennel or other spices,
and acidophilus culture or a sourdough starter if you want to try baking a more
conventionally shaped loaf. The addition of any other kind of soaked or
sprouted seed will make it more difficult for the dough to harden. However,
buckwheat flour helps to bind the bread together.
Blended
Chicken or Turkey
Raw
chicken or turkey may be minced or blended. You may cut most of the meat from
the bones and blend them with bone broth or other suitable liquid. You may
flavor this with any herbs or spices, onion and tomato, and drink it as broth,
slightly warmed if you prefer. Any stringy parts may be used for the bone
broth.
Bone Broth
Use the soft bones of fowl, or bones and heads
of fish. Add one or several tablespoons of vinegar, depending on the amount of
bones. Simmer with sufficient water in a covered glass (preferred) or enamelled
container for at least 3 hours, or until the bones become brittle and the
liquid is nearly neutral. Replenish water and vinegar as required. Strain the
broth and refrigerate or freeze in small containers. Frequently add bone broth
to meals; especially to vegetable salads - it is an excellent source of
gelatine and calcium. If you made the bone broth too acid, add an alkaliser
until it becomes neutral. Do not cook acid food in stainless steel (or
aluminium) pots.
Hummus
or Hommos
Soak
chickpeas overnight or try to sprout. Puree in a blender. Mix with extra virgin
olive oil, lecithin, lemon juice, cayenne and a wide range of herbs and spices.
Use as an addition to salads. If used as a cooked food, you may cook the soaked
chickpeas before blending.
Cottage
Cheese
If you have the possibility to buy organic
or grass-fed raw milk of any type of animal, you may make your own traditional cottage
cheese or quark as follows: Remove most of the cream from the top (e.g.
separate in a clear inverted plastic bottle without bottom). Keep the milk in a
warm place in a covered bowl until it has curdled and the whey separated from
the curd. This may take two days but less time if you add whey from a previous
lot as a starter. Pour into a large strainer, let drip overnight, and then
refrigerate.
You can mix organic or biodynamic low-fat
yogurt with warm water to make it runny, and then let ferment again in a warm
place overnight. When it is rather sour this indicates that most of the lactose
has been converted to lactic acid, and it will have separated into whey and
curd. Now you can strain and refrigerate, if the curd tastes too acid you may
add more water and strain it again. Alternatively you may neutralize overacid
products by mixing with some dolomite powder or just sodium bicarbonate.
You may also improve commercial low-fat
cottage cheese in the same way by adding sufficient water, a probiotic culture,
keep warm overnight and then strain and refrigerate. This reduces the lactose
content to very low amounts and at the same time improves its healing
potential.
Liver Juice
Raw
liver juice is the most nutrient-rich food. Use only organic liver, lambs fry
or liver of other free-range animals. Blend with sufficient water, strain and
freeze in ice cube containers to provide about 10g of juice per cube. Drink one
cube daily dissolved in fresh juice.
Marinated
Fish
Dice
the fish and cover with lemon juice or diluted cider vinegar. Refrigerate
overnight and add onion, herbs and spices. If you find it too acid to eat,
neutralize it partially with potassium bicarbonate.
Minced
Meat
Use
only fine lean mince from lamb or organic meat; do not use anything from a
feedlot. Keep larger amounts frozen in meal-size portions. You may flavor a
portion with chopped or grated onion, radish, ginger and tomato, use chili, and
squeeze some lemon or limejuice over it. If possible expose previously frozen
or refrigerated food for several minutes to sunshine before eating.
Oil-Protein Mix
The
basic oil-protein mix consists of 100 grams of low-fat cottage cheese and 40 ml
of flaxseed oil. Well stirred or blended with 25 ml of liquid until the oil is
no longer visible. Budwig used raw milk or buttermilk as liquid, I recommend
using some ferment, such as bee pollen ferment, and also up to one level
teaspoon of lecithin. This basic mix may be added to other food, such as a
sprout or vegetable or fruit salad, or cooked vegetables, or it may be flavored
with berries or chopped pawpaw or grated apple. Commonly also 2 or 3
tablespoons of freshly ground or frozen linseed may be added.
Raw
Egg
Eggs eaten raw must be fresh, organic and free-range.
Swallowing an egg with yolk and white intact can cause indigestion in
individuals with a weak digestive system. Raw egg is much easier to digest if
it is well mixed with other food or drink. Alternatively you may beat the white
(add a pinch of salt) and then mix the yolk back into it. You can easily detect
how fresh an egg is by immersing it in water. If it lies flat on the bottom, it
is very fresh. The older it is the more will the blunt end rise; if it floats
up then it is rotten.
Seed
Milk
Soak almonds for 24 hours or sunflower kernels
overnight. Replace the water, or use juice or herb tea and blend the soaked
seeds in an electric blender. Press them through a strainer. You may either
drink the liquid immediately or refrigerate it. You may add the residue to your
breakfast (possibly remove most almond skins before blending).
A better
way is to wait until the seeds start sprouting. This removes any enzyme
inhibitors and provides natural sweetness and enzymes to the milk. In this way
you may also use much cheaper unhulled sunflower or pumpkin seeds for making
milk. You may also make rice milk by soaking, sprouting, blending and straining
brown rice.
Seed Yogurt or Seed Cheese
Soak oily seeds such as almonds, nuts, sesame,
pumpkin or sunflower seeds for 8-12 hours. Puree in an electric blender with
the addition of a culture of acidophilus or mixed lacto-bacteria. Keep in a
warm place for several hours until it solidifies like yogurt or the desired
degree of acidity develops. Refrigerate and preferably use within 3 days. If it
is too sour or if curd and whey have separated, just strain and discard the
whey, possibly even rinse the curd. You may use seed yoghurt as part of a salad
dressing or for flavouring meals. The more sensitive you are, the less sour it
should be when you use it. If it smells or tastes bad, discard it.
Smoothie
Mix
in a blender mature green papaw (skin, seeds and flesh), banana, any fruit in
season, possibly a raw egg, and a suitable liquid such as fruit juice or
vegetable juice, seed milk or yogurt. After blending you may fortify it as
described for the spirulina-pollen-linseed mix.
Spirulina–Pollen-Linseed
Mix
I recommend this as a basic snack or meal. Mix
one part of spirulina and two or three parts each of pollen and ground linseed with
a suitable liquid. This may be seed milk, seed yogurt or milk yogurt, fresh
vegetable juice or grape juice, smoothie made with raw egg, papaw, banana or
other fruit. You may add lecithin granules, linseed oil or extra-virgin olive
oil, and suitable powders (e.g. slippery elm, selenium yeast or kelp) or
crushed tablets. You may make the consistency so that you can drink it, or like
porridge to eat with a spoon.
Sweet
Vegetables
Cook
sliced or diced beetroot and carrot in just a small amount of water, which
should nearly have evaporated by the end of cooking. Some time later add
vegetables with a shorter cooking time, such as pumpkin and onion and finally,
tomato. After serving, flavor with linseed oil and herbs and spices.
Yogurt
It
is essential to repopulate the intestines with beneficial lactobacilli,
especially L. acidophilus in the small intestines and bifido bacteria in the
large intestines. Instead of or in addition to using high-potency
acidophilus/bifido capsules or powders, you may use a self-made ferment or
yogurt. This may be made from fresh unpasteurised cows' milk, goats' milk,
almond milk, rice milk, or a mixture of ingredients based on pollen and honey.
Select these according to your blood type and availability. I do not recommend commercial
soymilk.
To make yogurt based on pollen and honey add
to one liter of (energized) water and starter 10 teaspoons of pollen, 2 or 3
tsp of raw honey, 1 tsp of kelp powder and possibly spirulina or chlorella. As
with rice yogurt, this does not set and is used when it starts frothing and
tastes somewhat acid. Sensitive individuals may neutralize the yogurt.
As initial starter use either 1 teaspoon
each of powdered acidophilus and bifido cultures, or a mixed culture of these
or high-potency capsules or commercial yogurt containing these bacteria. Do not
use commercial yogurt or starter with only bulgaricus and thermophilus
bacteria. Subsequently use up to a cupful of the previous batch as starter;
preferably use any liquid or whey as it contains the most bacteria. The more
starter you use and the warmer you keep it, the sooner will the yogurt be
ready.
If you do not have a yogurt maker, mix half
a liter or 2 - 3 cupfuls of any type of milk or pollen-honey liquid with a
cupful of starter and keep in a jar standing in a container with initially hot
tap water. It usually takes only a few hours to set. With powdered cultures it
may take 6-10 hours. In cold weather renew the hot water every hour or keep the
jar in a warm place. Refrigerate the yogurt when it just starts setting, as it
continues to become firmer and more acid during storage. If it is too sour, use
less of the whey as the next starter, and eat only the strained curd or
neutralize the acid. Use about half a liter of yogurt daily.
RESTRICTED FOOD
The foods most commonly causing health
problems in our society should initially be avoided and after remission used
only sparingly. Hidden food allergies and sensitivities are widespread, and
using problem foods habitually may prevent recovery. Therefore, adopt initially
a low allergy diet until proper allergy testing can conveniently be done after
remission.
Initially
avoid completely and later minimize:
·
Wheat and other
gluten grains or cereals - oats, rye, barley
·
Cows' milk
products (except as explained for yogurt making)
·
Commercially
processed foods with added chemicals
·
Alcohol, tobacco
and other drugs
·
Heated fats,
oils, fried food, cooked meat
·
Salt and salted
food or food high in sodium
·
Sweetened food,
commercial fruit juices and soft drinks
·
Tinned food,
frozen vegetables, dried fruit
·
Soy products
except if traditionally fermented such as miso
·
Food cooked with
microwave or heated to more than 100°C
·
Leftover food
from a previous meal
Do not
cook food in aluminum and minimize cooking in stainless steel. The nickel
leaching out may impair the immune system. Preferably cook in ceramic or glass,
otherwise enamel. Do not discard any cooking water from vegetables; drink it
instead. Eat your food, but especially vegetables, as soon as possible after a
short cooking time; try to minimize steam or fumes escaping from cooking food.
The least harmful gluten product is organic sourdough bread made with rye or
spelt.
Avoid chlorinated and fluoridated water for
drinking and cooking. Filter such water. However, most filters do not remove
fluoride. Therefore, if your water is fluoridated, use either reverse-osmosis,
distilled water, rain water, bore water or bottled water. Even bore water in
farming districts needs to be filtered, as it commonly contains carcinogenic
pesticide residues. Commercial reconstituted fruit juice and other commercial
liquids may contain fluoridated water.
For allergy testing add one new food at a
time, closely watch for deterioration or reactions such as pains or discomfort,
and also take the pulse for a full minute before and 45 minutes after the meal.
A higher than usual rise in the pulse rate after a normal meal may indicate an
allergy. Keep a diary about all tests and reactions. For more information on
allergy testing see Healing Foods.
JUICES
Have
your fluid intake as ionized water, juices and herb teas that help to overcome
cancer. Of most benefit are the fresh juices of cereal grass and other young
grasses, young edible weeds and flowers (e.g. the petals of male pumpkin
flowers, blossoms of Impatiens and many others), beetroot, carrot, parsley,
celery, beetroot leaves and other vegetables. Apple or other fruit may used to
flavor the juice. For healing cancer I regard the vitality of the juice, its
bio-energy or life-force, as even more important than its biochemical
composition. The life-force is highest in embryonic or young and vigorously
growing leaves or plants. This applies especially to young grasses but you may
also juice other young plants, such as sunflower or buckwheat when they are 5
to 10 cm high (or use them in a salad).
Drink most of your fluids before breakfast
and 30-60 minutes before other meals. Have about up to 1 liter of juices daily.
Preferably mix green juice (grass, parsley, celery, weeds) with sweet juice
from root vegetables (beetroot, carrot). Start with small amounts and increase
gradually as you may initially experience nausea or other cleansing reactions.
Drink juice immediately but spaced out in slow sips. Try flavoring juices with
ginger and bee-pollen. You may also add some olive oil and lecithin to slow the
absorption or drink part of the juice before and the rest after a meal.
Dr Gerson and other therapists found that
patients in serious conditions did not respond so well when juices were
extracted with centrifugal juicers, as these generated electric charges that
inactivated the enzymes. Low-speed juicers produce higher quality juice than
high-speed juicers. Look for a RPM (revolutions per minute) of about 100 or
less. The bigger twin-gear juicers or dearer but may produce juice twice as
fast as the smaller single auger juicers.
If you cannot afford a low RPM juicer or
until you get one, you may use a blender (preferably with glass top). Use thin
slices of root vegetables and short cuts of grass; possibly add vitamin C
powder to reduce oxidation, press through a strainer. Alternatively, you may
put grass or vegetables twice through a mincer and press the juice out by hand
as with cheesecloth. This should be well rinsed afterwards and washed at the
end of the day.
If you juice several times during the day it
is sufficient to clean the juicer once a day after the last use. At other times
detach the juicer attachment from the motor unit and keep it in the
refrigerator. More juice can usually be extracted if you press the pulp a
second time and add some water to the beetroot pulp. If you have a problem
absorbing fats, add some lecithin to the juice to improve absorption of
beta-carotene. If it is not convenient to juice every day, you may freeze juice
for later use in small plastic containers (glass may break during freezing).
Growing
Grass
Experiment
with growing wheat as well as barley grass as they taste very different. I
prefer to grow a mixture of both in the same plot. Wheat grass or barley grass
may be grown in garden beds or in seed boxes that you may keep on a veranda or
even in a room close to the window. Use well-mineralized and compost-enriched
soil, soak the seeds overnight and sow quite closely, seeds almost touching
each other. (Beware of buying seeds of any sort prepared for sowing with a
pesticide coating). Cover thinly with soil or just wet newspaper. However, if
mold is a problem, sow more sparsely and possibly add hydrogen peroxide or
Condy's crystals (potassium permanganate) to the irrigation water.
Cut the grass for extraction when it is
10-20 cm or 4-8 inches high. Also the first re-growth is usually still good.
You may also cut some grass finely into salads or chew it and discard the
residue. I also grow ryegrass, a perennial grass used by farmers for pasture
and sown from ryegrass seeds, not from rye kernels. Ryegrass grows better in
cooler and dryer conditions. It does not need frequent replanting like cereal
grasses but grows much more slowly than wheat and is sown more sparsely.
You may even use chemical-free lawn or
pasture grasses; just make a taste test and select palatable varieties. Lawn
grasses are more fibrous and yield about 60% juice compared to up to 80% for
cereal and ryegrass. They cause a greater strain on the juicer. Preferably mix
them with less fibrous vegetables. Of greatest importance is the vitality or
life-force of the juice. This is generally highest in fresh young leaves and shoots
growing organically in mineral-rich soil. Good products to mineralize the soil
are rock dust, especially volcanic rock dust, seaweed and sea-minerals.
Preferably eat fruit whole instead of
extracting the juice, except when on a citrus juice fast with mainly lemon and
grapefruit, these are good to improve liver functions.
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