Cancer And Vitamin Therapy

Cancer is a word that strikes fear into more people’s minds than words like heart disease, stroke, or paralysis. We are told that one out of four of us will eventually get cancer; this year more than 600,000 persons will be stricken; nearly 350,000 of the 1 million persons under treatment this year will die.

That is far fewer than the mil­lion that will die from cardiovascular disease; but the fear of cancer comes not from the number that will die, but from the nature of the disease and the suffering involved. Since we cannot live forever, most people would rather leave this world via a quick heart attack rather than as a result of cancer.

Unfortunately, the cancer-death rate is still rising sharp­ly. The mortality rate of most types of the disease, such as skin, prostate, pancreatic, colon, and rectal cancers, plateaued in the 1960s. Deaths from stomach cancer per 100,000 deaths have decreased steadily since before 1930. Deaths from lung cancer per 100,000 have, however, climbed rapidly during the same period.

The reasons for each give us a clue as to how cancer can be prevented. Stomach cancers have declined possibly because of the antioxidants, BHA and BHT, that have been added to our foods. Lung cancer has increased as a result of cigarette smoking and air pollution. Neither cancer involves a virus but is caused by carcinogens, as can be demonstrated ex­perimentally and will be discussed in later articles.

The National Center for Health Statistics attributes the rising cancer rates to increased exposure to carcinogens (cancer-causing chemicals) in smoking, and air, water, soil, and food.. This rate of increase was 3.35 percent, about triple the annual average. There is a way to overcome the increased exposure to carcinogens: use the antioxidant therapy described in this article and don’t smoke.

Super-nutrition will reduce your chances of getting can­cer. I have made a very conservative estimate which pro­jects that, out of two groups one group typical of the general population and the other an equal number of people practicing Super-nutrition the latter group will have less than 70 percent of the control group’s cancer incidence and triple its cure rate. I admit that this is a bold statement. Of course, it is unproved and will arouse anger in some authorities. What gives me the confidence to make it?

For openers, I make the projection based on animal experiments that anyone can confirm. Several researchers already have. A researcher can take a group of mice, feed them a carcinogen, and, depending on the chemical used, a typical experiment may induce stomach cancer or skin cancer in 90 percent of the mice in four months. If, how­ever, the mice are given antioxidant therapy along with the carcinogen, only a few typically less than 10 percent will get cancer. The good news is that the antioxidant therapy consists of administering such common antioxidant-type nutrients as vitamin E, vitamin C, and selenium.

You as easily can be protected to a large degree against carcinogen-induced cancers.

How did I learn of the prevention of cancer by anti-oxidant therapy? I was pushed into it by the results of my experiments to slow the aging process. A natural question was whether the increased life span was due to the retardation of the aging process, the protection from disease, or a combination of both; in my experiments I have complete autopsies on experimental animals per­formed routinely. The most striking observation I noted is that cancers or gross tumors were never found in the long-lived animals on high-antioxidant diets. Dr. Denham Harman of the University of Nebraska School of Medicine made a similar observation. Thus, I was almost compelled to pursue this investigation.

Comments

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  2. serukulla says:

    Chronic obstructive pulmonary disease (COPD) is a general name for a group of diseases that includes chronic bronchitis and emphysema. It is the fourth leading cause of death in the US. Most cases are attributable to cigarette smoking (90%), older age, or environmental or occupational exposures; genetics may also be associated with developing COPD. Common symptoms may include shortness of breath (especially with exertion), wheeze, cough productive of sputum, chest tightness.

  3. camillelabchuk says:

    Red Meat Lovers Face Greater Risks of Developing Throat, Stomach Cancers: Research participants who were in the …