The Hidden Story of Cancer

[Guest guest]

I happened to find this article when I was clearing out some old emails in my Inbox. Take note of what he has to say about canola Oil.

Cyndi

 

The Hidden Story of Cancer by Prof. Brian Scott Peskin and Dr. Amid HabibPinnacle Press, POB 56507, Houston, Texas 77256See: http://www.brianpeskin.com The cancer process starts from cell wall structure damage from damagedor modified polyunsaturated oils which results in low oxygen transferto cells by virtue of improper fatty acid composition of the cellwalls€ ¦’·slow cellular damage over a period of time by either thewithholding of oxygen to the cell or a poison introduced to the cell.Most poisons in greater quantity will kill cells outright avoidingcancer by doing so. The problem is that oxidative damage over a periodof time will turn on an anaerobic process in the cells whereby thecells try not to die but to go into an anaerobic mode whereby they cansurvive and this will initiate cancer. The withholding of only 35% ofoxygen will damage the cells and set this process in motion. The mainway oxygen gets withheld from the cells is by a nutritional processwhereby improper oils and/or improper amounts of carbohydrates areconsumed over a period of time (it is a slow process). It isinteresting that if a solid substance (of any type) is implanted underthe skin the vasculization supplied to the cells surrounding the solidobject will not support adequate oxygen to those cells and cancer willresult€ ¦’·so much for implantable microchips & RFIDs. There again,adequate Essential Fatty Acids (EFAs) may offset this inherent processof limited oxygen supply turning healthy cells to anaerobic cancerouscells. When excess carbohydrates are consumed (the body needssurprisingly few as the body can make them) the blood becomes stickyand also the speed of blood flow is reduced. Since speed of supplyingoxygen to the cells is of essence such that venous blood has someoxygen this sets the cancer process in motion. Also, low amounts ofiron in the body will not allow hemoglobin to transport the neededoxygen to the cells. When the cells' respiration is damaged due to the above factors inorder to protect themselves they enter in an anaerobic process tosurvive much like your muscles use both an anaerobic process formotion and also an oxidative process. Lactic acid is produced by thedamaged cells for energy in a single reaction by the reduction ofpyruvic acid by dihydro-nicotinamide to lactic acid (low efficiencyenergy production) and the cell burns sugar to promote thisprocess€ ¦’·sugar including fructose is to be avoided (try Stevia). Notethat the end products of the oxidation of pyruvic acid, which are H2Oand CO2, are only reached after many additional reactions. Warburgdeduced that a process requiring just one step (fermentation) is muchmore probable than one requiring many steps (respiration). Note thatimpaired respiration can be easily replaced by fermentation, becauseboth processes have a common catalyst, nicotinamide. Nevertheless mostcells die before becoming cancerous, it's the ones that don't thatcause the problem.Note that it doesn't matter if the foods are high glycemic index orlow glycemic index as the ultimate glucose level will be high(ultimately in time, the low GI level will be the higher of the two).The damaged cells produce lactic acid in greater amounts by far thantired muscles will produce lactic acid. The lactic acid will produceacidosis and the body pH will become lower. This can be measured by pHpaper. The muscles upon working to the tired state will produce aburning sensation when the body has excess lactic acid. The damagedcells also promote angiogenesis (blood vessel formation) to supplywhat the cancer cells needs in this fermentation (of glucose) modewhereby an undamaged properly oxygenated cell cannot do this. Theanaerobic process that the cells enter into do not support complexcell structures whereby the oxidative process does support complexstructures. The anaerobic process thereby starts a primitive cellnon-differentiated, rapid cell growth known as cancer which is theequilibrium state (sugar fermentative) in life, as the forced state isthe oxygen (healthy) state. Once this process has taken place forthose cancerous cells those cancerous cells cannot be returned back tonormal cells, they are damaged forever. Proper oxygenation of cellswill ensure that those cells will not develop cancer and will preventmetastisization of the cancer cells. Cancer that does not metastasizewill usually not kill the cancer victim.There are `sleeping' cancer cells where they have not made the totalconversion to full cancer cells. It is thought that these arevulnerable to extra oxygen (via EFAs) and to withholding sugar (vialow carbohydrates).Proper oxygenation of the cells is achieved by the proper ratio ofEFAs (essential fatty acids), the correct ratio of omega-6 (linoleicacid, LA€ ¦’¥such as sesame oil) to omega-3 (linolenic, ALA€ ¦’¥such as flaxseed oil€ ¦’·not fish oil) which is anywhere from 2 to 1 (LA to ALA) to1:1 (Note: 3 grams to 6 grams is considered about right for a 150 lb.person€ ¦’·more can be ingested as the excess will be burned off). Omega-9 oils (olive oil, high oleic oils) do not carry oxygen wellenough. Saturated oils (coconut oil, etc) do not carry oxygen. Neveringest Canola oil or Soy oils. Proper oxygenation is achieved by theblood delivering enough oxygen to the cells and the cells acceptingthat oxygen. Note that cholesterol transports EFAs to the cells andthere is no such thing, practicably speaking, as too much cholesterolbut there is such a thing as oxidized LDL cholesterol (toxic). The speeding up of the supplied blood is accomplished by reducing theconsumption of carbohydrates to what the body requires which is asurprisingly small amount. Also adequate iron must be in the diet forred blood cells to deliver oxygen to cells. Blood clots (even smallclots) will also impair blood oxygen delivery to the cells.Anti-coagulants have proved to stop cancer metastasizing (even inheart attack and stroke victims). The cells may have been originallydamaged by improper oils such as highly processed artificialsupermarket omega-6 oils or even rancid true seed oils (as opposed tofresh seed oils) which the body incorporates into the cell just likethe genuine omega-6 seed oil. The processed `supermarket' oil is notoxygen transporting since it was created not to absorb oxygen so thatthe oil would not spoil on the supermarket shelf and also rancid oilwill not transport oxygen. The proper seed oils will eventually spoilin the bottle because the proper seed oils absorb oxygen, but sinceundamaged seed oils can absorb oxygen they can transport oxygen in thebody through the cell wall. LDL cholesterol transports the EFAs intoyour cells (regardless of good or bad EFAs). If you reduce your LDLwith statin drugs you rob your cells of the needed EFAs assuming youwere ingesting the good EFAs. The level of cholesterol in your body isrelatively unimportant as long as it is high enough; the importantthing is the sufficient level of good EFAs in the proper ratio aretransported to the cells. Omega-3 oils can be damaging if not in the proper ratios with omega-6undamaged oils. Obviously, omega-3 oils are essential, however thepopular literature has overstressed them and promoted fish oil whichcan be taken to extremes and become damaging to the body. The bodyuses omega-6/omega-3 in different ratios depending on the particularorgan. The brain uses a 1:1 ratio. Most organs use a 4:1 ratio. Themuscles use a 6:1 ratio. There is very little omega-3 in skin. The oil to use is the undamaged parent omega-6 and omega-3 oils (notransfats), the original organic seed oils. The derivatives (DHA, EPA,GLA, CLA) can be made by the body from the parent oils; it's only theparent oils that should be consumed. Olive oil does not transferoxygen as efficiently as omega-6 oils. Coconut oils and palm oils aresaturated oils and therefore do not transfer oxygen although thoseoils do have good qualities and are good for high temperature cooking.Do not attempt to cook with omega-6 or omega-3 oils as you would turnthem into harmful transfats by doing so (they're polyunsaturated).Meats have good EFAs if organically raised, grass-fed, but cookingpartially destroys them. Cheese, (not low fat) organic, grass-fed,non-pasteurized (get a cheese cured with sea salt) is a good way toget EFAs as they need not be cooked and the EFAs will be available. In Italy (Dr. Cavalino) they found that giving EFAs to athletes priorto games protected the muscles from lactic acid buildup and there wasno muscle pain after the games. The EFAs had oxygenated the musclessufficiently. The lactic acid buildup from cancer greatly exceeds thelactic acid buildup from overworked muscles. If you test your pH(saliva) with pH paper you can determine your pH level which is anindication of your lactic acid level. A pH of 7.4 would be optimum (inthe morning the pH level will be less, i.e., more acid, and in theafternoon it will reach a maximum pH which is more basic).It is also important to take in minerals (chelated€ ¦’·not fromvegetables due to phytates in vegetables and note that minerals havebeen depleted in the soil), which are also known as co-enzymes, formaximum respiratory efficiency including iron salts, riboflavin,nicotinamide [niacin], and pantothenic acid. Vitamins are usuallyadequately supplied by properly grown meat. One should also avoidcarcinogens (which damage cellular respiration). A good program would be to take EFAs in the proper ratio and amounts;get copper, iron, magnesium, manganese, selenium, and zinc, in a"truly chelated" bioavailable form; get a good source of animalprotein (about 8 oz. for a 150 lb person) such as from organicgrass-fed cheese, organic eggs etc.; limit carbohydrates to about 60grams for a 150 lb person; take an herbal detoxifier such as Essiac.Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.