Cancer and Vitamin C

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High-dose vitamin C has proven highly effective in treating cancer,

according to research published by the US National Academy of

Science. This confirms studies in the 1970s by the Nobel prize winner

Dr Linus Pauling, who gave 100 terminally ill cancer patients 10

grams (10,000mg) of vitamin C each day, the equivalent of 220

oranges, and compared their outcome with 1,000 cancer patients given

conventional therapy. The survival rate was five times higher in

those taking vitamin C and while all of the 1,000 " control patients "

died, 13 of the vitamin C patients were still alive ten years later,

with 12 apparently free from cancer. In the 1990's Drs Murata and

Morishige of Saga University in Japan showed that cancer patients on

5 to 30grams of vitamin C lived 6 times longer than those on 4 grams

or less, while those suffering from cancer of the uterus lived 15

times longer on vitamin C therapy.

 

However, Pauling's findings were discredited, largely due to an

apparent `replication' of their study by the Mayo Clinic in the US .

There were, however, two major differences between the original trial

and that of the Mayo Clinic. The `terminal' patients in the original

trial kept taking vitamin C every day, while those in the Mayo Clinic

trial stopped after an average of 75 days. Also, in Pauling's study

patients were given a combination of oral and intravenous vitamin C,

while in the Mayo Clinic study only oral vitamin C was used.

 

In a comprehensive study of the effects of intravenous vitamin C by

researchers from the US National Institutes of Health, led by Dr Qi

Chen, intravenous vitamin C has proven to cause cancer cell death

across a wide range of cancers including lymphoma, breast, lung,

colon, kidney and skin (melanomas) in both animal and human cancer

cells. This high dose vitamin C led to the formation of hydrogen

peroxide, a chemical that can kill cancer cells. Normal cells were

not affected by vitamin C at any concentration. This research,

published in the Proceedings of the National Academy of Science this

week, proves that intravenous vitamin C is a potentially highly

effective and inexpensive non-toxic form of chemotherapy.

 

This may also explain why high dietary intakes of vitamin C are

associated with lower risk for cancer. In a comprehensive review of

over 100 studies, author Dr Gladys Block, formerly with the National

Cancer Institute, concludes, " Approximately 90 epidemiologic studies

have examined the role of vitamin C or vitamin-C-rich foods in cancer

prevention, and the vast majority have found statistically

significant protective effects. Evidence is strong for cancers of the

oesophagus, oral cavity, stomach and pancreas. There is also

substantial evidence of a protective effect in cancers of the cervix,

rectum and breast. Even in lung cancer there is recent evidence of a

role for vitamin C. "

 

My advice for cancer patients is to find a doctor who can administer

intravenous vitamin C and, failing that, supplement 10 to 20 grams

diluted in half water and juice, up to `bowel tolerance' level

meaning below the amount that causes loose bowels, under the

supervision of a nutritional therapist. For the prevention of cancer

eating as much fruit and vegetables as possible and supplementing 1

gram twice a day, is a sensible precaution. The best foods for

vitamin C are broccoli, peppers, berries and citrus fruit.