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Breast Cancer

This is a free excerpt from the book, North American
Diet

CANCER
Since the start of the century, cancer has increased by 600%. In the early nineteen hundreds, one in thirty people died of cancer. Today the death rate from cancer is one in five. In 1900, cardiovascular disease killed one out of seven, now it’s killing half. Incidences of diabetes, multiple sclerosis, liver disease, and kidney degeneration have also risen drastically. With the billions spent on medical research, it is obvious that there is a dietary factor making us sick. In searching for clues to this increase, researchers discovered that these figures correlate to increased consumption of refined vegetable oils.

COLON CANCER
Processed oils can cause complex biochemical disturbances within the body. Many health conditions are aggravated by transformed fatty acids. Even small amounts may cause allergic reactions. One tablespoon or one dab of salad dressing can cause three days of intense headaches, weakness and a foggy mental state. There are people who are suffering due to the effects of transformed fatty acids without realizing the source, because these twisted molecules are found in almost all processed foods. If oil is able to keep for months in your cupboard, it is a highly-processed, deadly poison!

The body contains 55 trillion cells. The DNA of the smallest cell contains 1012 bits of information, the equivalent of 100 million encyclopedias. It is this information that guides thousands of chemical interactions in the life of a cell. If the information becomes corrupted, the cell breaks down, mutates or dies. From birth, our cells are exposed to carcinogenic substances. Everyday we produce abnormal cells. The immune system searches for them and destroys them. Yet like a mysterious biochemical clock, midnight comes and terminal cancer spreads throughout the body. Surgery and chemotherapy can only slow its course. Research strongly suggests that cancer results from a chemical or structural alteration in the DNA. Radiation, oncogenic viruses, carcinogens and heredity are considered factors in the breakdown of the DNA.

A clue to cancer may be found by looking at the fats in the cell wall. The cell carries on countless biochemical transactions as it takes in nutrients and excretes waste products.

BREAST CANCER
The cell wall controls the transport of molecules in and out of the cell. Phosphatides form the protective skin of every living cell on the earth. In the cell wall, phosphatides along with proteins become a selective barrier to regulate the flow of substances in and out of the cell. In this way, the cell protects itself from carcinogens entering the cell.

Phosphatides are made of two fat molecules linked to a phosphate group. The two fat molecules are usually a saturated fatty acid molecule and an essential fatty acid molecule. The essential fatty acid in the phosphatides molecule is important. It insures that the cell membrane is more fluid and attracts oxygen which kills bacteria and viruses.

Carcinogens are destructive only to the degree that they are able to penetrate the cell. Consuming trans-fatty acids pressures the body to use chemically-inert fat in the cell membrane. If a trans-fatty acid molecule takes up a position on the phosphatide, the protective barrier deforms and the cells start to lose their protection against cancer.

Dr. Johanna Budwig meticulously analyzed thousands of blood samples. Without exception, the cancer patients, diabetic patients, and those with precancerous conditions of the liver were deficient in one of the essential fatty acids (omega 6). Their blood was also found to be deficient in phosphatides.

With this change in diet, Dr. Budwig has observed that tumors actually dissolve. Her miraculous cures in terminal cancer patients are based on removing all toxic fats from the diet and replacing them with smaller amounts of essential fatty acids. In replenishing essential fatty acids, healthy cell membranes were able to repel the penetration of carcinogens entering through the cell wall.


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MORE ALTERNATIVE SICKNESS & DISEASE ARTICLES:

Allergies
Allergies
Allergy Symptoms 
Food Allergies 
Food Allergy Questions 
 
 

Cancer
Breast Cancer 
Why Cancer? 
Cause of Cancer 
 
 

Thyroid Problems

How to Use Armour Thyroid 
Low Thyroid 
Thyroid 
Thyroid Diseases 
Thyroid Disorders 
Thyroid Gland 
Thyroid Problems 
Thyroid Symptoms 
Underactive Thyroid 
 
 
Various
Arthritis 
Depression 
Hair Loss and Propecia 
Heart Attack 
Heart Disease 
High Blood Pressure 
Osteoporosis 


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> The Bad Breath Report


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TODAY'S FEATURE ARTICLE

 
Why do people experience incredible weight loss on a juice fast?

Before that question can be answered, we have to understand what ‘juice fasting’ is about.

Juice fasting is about abstaining from solid food, for a period of time, while supplying your body with the most nutritious drinks on this planet. By providing essential vitamins and minerals, the juice can actually jump-start the body’s fat-burning mechanisms. One glass of freshly-made fruit or vegetable juice provides you with the equivalent vitamins, minerals, enzymes, amino acids and chlorophyll you would get by eating several pounds of raw fruits and vegetables.

Most of us have heard how thousands are losing up to 10 pounds in 2 days on the best-selling Hollywood 48-Hour Miracle Diet in which you simply juice fast on bottled (dead) juice for 2 days. Well, juice fasting is a healthier version of the Hollywood Diet because you can fast longer than 2 days while supplying your body with live enzymes and nutrient-rich fresh fruit and vegetable juices.

Dr. Shelton, a great advocate of fasting, wrote "The weight lost by overweight patients in the early days of a fast is astounding. I have seen losses of five and six pounds a day for the first few days. A woman who fasted in the Health School in January and February of 1950 lost twenty-five pounds in the first two weeks.

Read the rest of the article here!

  
  

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