How to Beat Cancer

[Guest guest]

I found this incredibly convincing information in Harvey

Diamond's latest Fit For Life book called Fit for Life: A

New Beginning: The Ultimate Diet and Health Plan. I actually

quoted from the Canadian version of the book which is called

" Fit For Life 3. " Here is some information from just one

particular chapter on the dangers of fat. To put it in a

nutshell he says to reduce cancer we need to dramatically

decrease dietary fat and increase our intake of fruits and

vegetables. In study after study, there were high

correlations of people who ate a high fat diet being more

likely to get cancer. Also people who ate more fruits and

vegetables were less likely to get cancer.

 

I must also warn you that even though raw fats are better,

they still shouldn't be more than 20% of your total dietary

intake. Excessive raw fats are quite dangerous to your

health as well according to Dr. Graham. Too much fat even

raw, reduces the oxygen in our cells. Cancer can only thrive

in environments with low oxygen. Otto Warburg won the Nobel

Prize in 1931 by showing how he could create cancer in 47

different species of animals by lowering the oxygen

available to the cells. He was able to form tumors in any

animals within three weeks by his procedures. Seems like if

you increase the oxygen you would have the opposite affect.

 

Harvey also recommends the use of your common sense and not

just relying on studies to prove something out to yourself.

Here is why.

 

" Frankly, under the right circumstances and with proper

funding, scientists can " prove " anything they want. Medical

libraries are rife with examples of " scientific studies:

that have proved one premise only to be replaced by other

studies that prove the opposite.

 

I already gave you the example earlier of the two studies

in the same journal " proving " estrogen to both prevent and

cause heart disease. As another quick example, consider the

incredible, terrible egg. Eggs contain one of the highest

concentrations of cholesterol of any food. Data abounds

showing that this is so. Eggs are the choice of researchers

when they want to study their subjects " staggering increases

in cholesterol levels. In fact, eggs will increase blood

cholesterol levels more effectively than pure cholesterol

dissolved in oil! Yet the egg industry is quick to cloud the

issue by constantly referring to five " scientific " studies

that " prove " of all things, that eggs don't raise blood

cholesterol levels. The five studies, by the way, just

happened to be funded by the egg industry. " pg 98.

 

Quotes:

 

Pg 99 " According to Science News, " Scientists don't

understand exactly how estrogen fosters breast cancer, " but

the consensus is that the more estrogen there is in the

blood, the more likelihood of developing breast cancer. High-

fat diets cause high levels of estrogen in women.

Comparisons reveal that women who eat meat have

significantly higher levels of estrogen in their blood than

vegetarian women. And when women switch to low fat diets,

the levels of estrogen drop sharply. "

 

Pg 100 " Researchers at the National Cancer Institute

reanalyzed 100 animal experiments pertaining to fats,

calories, and breast cancer, and concluded that each excess

fat-derived calorie posed 67 percent more risk than calories

from other sources. A study of Finnish women found that the

participants who later developed breast cancer showed a

" consistently higher " average percent of fat-derived

calories. "

 

Pg 99 and 100 " An article in the FDA Consumer states that,

" The death rate from breast cancer is the highest in

countries like the United States, where the intake of fat

and animal protein is high. Further, it commented that

Japanese women historically have a low risk for breast

cancer, but that risk has been rising dramatically,

concurrent with a " westernization " of eating habits, that

is, from a low-fat to high-fat diet. Other research that has

studied fat consumption of women living in Japan or Japanese

women who come to the United States and increase their fat

intake also confirms that the more fat eaten, the higher the

incidence of breast cancer in these women. An article in

Newsweek magazine commented on the hazard of a western diet

(beef, dairy and other fat-laden foods) to Japanese women.

The article was titled " Death By Fried Chicken. "

 

" Japanese women are not alone in this. The chart below

(sorry no chart in this email) illustrates clearly the

correlation between fat intake and breast cancer in various

countries. It is no accident that the incidence of breast

cancer increases commensurately with the increase in fat

consumption. " Pg 100

 

Pg 101 " Consider the following comment from an editorial in

the New York Times: " Nutritionists and epidemiologists have

long observed that people who eat a plant rich diet suffer

lower rates of cancer than do meat loyalists. "

 

I guarantee that you will not see headlines proclaim that

some special ingredient in a pork chop or a hamburger has

been isolated and has been found to fight cancer. The

compounds of food that are becoming increasingly familiar to

people all come from plant foods, not animal foods.

Compounds like flavonoids, carotenes, antioxidants, and

fiber, and many, many more are all derived from plant foods.

Every time you hear about some newly discovered

multisyllabic compound that fights disease, it is derived

from fruits, vegetables, grains or some other plant food.

 

Have you ever heard of sulforaphane? Its discovery resulted

in a headline that read, " Broccoli Extract Shown to Block

Breast Cancer. " Researchers at Johns Hopkins University made

the discovery and reported it to the media. Sulforaphane is

a substance that is found in cruciferous vegetables:

broccoli, cauliflower, Brussels sprouts and cabbage. They

didn't find any in steak.

 

" Orange Juice Fights Breast Cancer. " New research at the

University of Western Ontario show this to be so. And what

component in the orange juice accomplishes this feat? Small

molecules found in all citrus fruits known as flavonoids.

 

Dr. Gladys Block, of the University of California at

Berkeley, reviewed approximately 90 studies relating Vitamin

C and cancer. She indicated that, " There is overwhelming

evidence of the protective effect of Vitamin C and other

antioxidants against cancer of the breast. Fruits and

vegetables such as citrus fruits, tomatoes, green leafy

vegetables and potatoes are rich sources of Vitamin C and

other nutrients. Additionally, Dr. Block reviewed 170

studies from 17 nations and concluded that people everywhere

who eat the most fruit and vegetables, compared with those

who eat the least, slash their chances of developing cancer

by about 50 percent! The evidence is so overwhelming that

Dr. Block views fruits and vegetables as a powerful

preventative that could substantially wipe out the scourge

of cancer, just as cleaning up the water supply eliminated

past epidemics such as cholera. " and Pg 102.

 

Dr. Peter Greenwald, director of the Division of Cancer

Prevention and Control at the National Cancer Institute,

Washington, D.C., says, " The more fruit and vegetables

people eat, the less likely they are to get cancer, from

colon and stomach cancer to breast and even lung cancer. For

many cancers, persons with high fruit and vegetable intake

have about half the risk of people with low intake. "

 

Pg 102 and 103 " Dr. Bruce N. Ames is a member of the

National Academy of Sciences. He is a biochemist and

molecular biologist at the University of California at

Berkeley, where he is the director of the National Institute

of Environmental Health Center. Dr. Ames is one of the two

dozen most-often cited scientists in the world. His

colleagues refer to him as " one of the most innovative

thinkers in the world of science. " Dr. Ames states that the

antioxidant nutrients in fruits and vegetables " can suppress

all stages of the cancer process, " and that diet is at least

as important as smoking as a cause of cancer. "

 

A recent study on cancer prevention was conducted at the

Memorial Sloan-Kettering Cancer Center in New York, and

appeared in the Journal of the National Cancer Institute in

October 1995. Dr. William R. Fair, at Sloan-Kettering said,

" What we found was astonishing to us. " And what was it that

Dr. Fair found so astonishing? It is that human prostrate

cancer tumors grew only half as fast in mice eating diets

that contained about 21 percent fat as those eating diets

that contained about 40 percent fat. "

 

Are you starting to see the picture here? Could there be

any doubt in anyone's mind that it is at the very least

probably a good idea to minimize intake of fat and maximize

intake of plant foods? How much proof is enough? (I didn't

even include all the studies he mentioned in this chapter.

There were quite a few more.)

 

So this should give raw foodist more proof that eating a

plant based diet of 20% or less calories from fat is a super

healthy way to go. Please forward this email to any friends

or family members who have cancer. It could open their eyes

and save their lives.

 

To Your Radiant Health, Roger Haeske

 

Have you tried the Raw Diet many times but failed to stick

with it? Now you can learn the Motivational and Dietary

Secrets to success on a 100% Raw Food Diet. From Infinite

Potential and Raw Food Coach Roger Haeske the author of Your

Hidden Power - eClass, Infinite Tennis and

http://www.superbeing.com. Go to

http://www.superbeingdiet.com to learn how to go 100% RAW.