CANCER – PREVENTION AND TREATMENT
Cancer can result from over-nutrition, especially from excessive amounts of growth-promoting foods such as meats, fats, dairy products, sweets, and other rich foods. Overeating of these foods can be seen as a metaphor of the excessive life in general. Advanced cancer and other serious degenerative disorders involve the total person, and all systems are affected.
In recent decades the quantity of chemicals, hormones, and antibiotics added to foods has increased dramatically, while soils have become more depleted, causing poorer-quality animal and vegetable products; the number of cities with fluoridated and otherwise questionable water increased; parasitic infections spread aggressively throughout the population; and the saturation of the environment with various forms of radiation from televisions and computer terminals, telecommunications equipment, and appliances multiplied several times; all of which may have detrimental effects on human health.
Perhaps the least recognized problem is the widespread increase in the consumption of rancid and poor-quality polyunsaturated vegetable oils, some of which are made even worse through hydrogenation into margarine, shortening, and other synthetic fats.
Saturated animal fats and excessive protein place a burden on liver metabolism, and are often not completely broken down in those with degenerative conditions. Partially digested substances enter the blood stream and can cause abnormal formations such as cancer, especially in previously weakened or injured areas.
THE WESTERN PERSPECTIVE:
The typical western medical approach to cancer treatment is a combination of surgery, radiation, and a constantly changing array of chemotherapy combinations. However, the National Cancer Institute has finally acknowledged that diet plays a major role in the development of cancer, and cancer specialists who use chemotherapy and other radical treatments are starting to recommend dietary changes as well.
Cancer therapies should not be seen only in terms of dualities such as natural versus unnatural. A more accurate view is a continuum of therapies, starting with the gentlest and progressing to the most drastically purging.
THE TCM VIEW:
The Chinese classics always describe cancer as some form of stagnation. This might be water stagnation or dampness; stagnant blood, stagnant qi, or stagnant mucus. It is essential to resolve old, stagnating resentments and other repressed emotions. Emotional extremes, including stress, adversely alter the functioning of the internal organs.
The traditional Oriental approach is to build up the system so that it can naturally overcome the cancer. However, because many Americans are overly built-up already, with layer upon layer of excess, extreme therapies that tear down the organism in general at the same time that they destroy the heart of the excess – the cancerous growth – are sometime successful. Fruit and vegetable-juice therapies have a reducing effect. When oxygenation therapies and purgative herbs are added, the net result is a nontoxic type of chemotherapy that destroys the cancer in stages by gradually reabsorbing it into the blood.
Oxygenation of the cells dries out damp conditions and is perhaps the most important biologic factor in the prevention and cure of cancer and many other degenerative diseases. Since malignant cells live anaerobically, supplying oxygen kills cancer and creates qi flow (oxygen stimulates the body’s qi).
Tissue oxygen is maximized by moderate exercise and living where there is clean air. The living space should be dry and residing in a dry climate is helpful. Eating freshly prepared, lightly cooked or raw food, and emphasizing chlorophyll- and germanium-rich foods are important. Overeating must be avoided.
From an Oriental perspective, salt is moistening, and will eventually cause moisture (dampness) to accumulate, which contributes to cancer. A low-salt or saltless diet withdraws water from the cells and thus may help prevent cancer, particularly in the damp person. To accelerate the withdrawal of water, potassium foods can be added. These “push” salt and therefore water out of the cells of the body.
FOODS FOR THIS CONDITION:
Practitioners of Chinese medicine in the West generally prescribe a moderate diet for cancer, based on cooked grains and vegetables, with some raw foods, fruits and juices, supplemented by herbs and/or acupuncture. This causes a slow release of toxins, and is also a good dietary approach for cancer prevention.
If a more drastic diet is used for cancer treatment, with larger quantities of raw foods, regular enemas are necessary to remove toxins released into the blood during the healing process.
For relieving general liver stagnancy, both Western and Chinese medicine recommend the use of iodine. Instead of iodine supplements, however, kelp and other seaweeds (naturally rich iodine sources) are used for the prevention and treatment of cancer in traditional Chinese medicine. Oxidizing enzymes from sprouts, cereal-grass products, and raw unsalted sauerkraut are beneficial.
Vitamin C is sometimes considered a liver metabolite which lowers cholesterol and helps the liver metabolize protein and fats. Supplemental vitamin C has an effect similar to that of oxygenation – it increases hydrogen peroxide in the system and detoxifies the blood. However, the ideal form of C is found in whole food, where it may be as much as ten times as potent as common synthetic C. Thus, 5 grams of synthetic C may be no more effective than 500 milligrams of C from whole foods. Three or four times this quantity of vitamin C is easily obtained daily with a diet rich in sprouts, fresh fruits, vegetables, and their juices. Not all food has to be raw to supply vitamin C – most of the vitamin survives steaming or simmering for ten minutes or so.
Oats are a highly recommended grain for cancer prevention and treatment, as they help relax the patient; the high fiber content cleanses the arteries and other areas of the body of mucoid deposits; and they strengthen and regulate the qi energy.
After oats, rye is considered one of the most beneficial grains in cancer therapy because of its bitter principle and its ability to dry dampness. A very digestible form of rye is sourdough bread. (Omit salt – dulse may be substituted.) Yeasted breads must not be used.
Millet and roasted buckwheat groats (kasha) are the only alkaline-forming grains. Since carcinogenic and degenerative diseases frequently arise from the over-consumption of acid-forming foods, these two grains are particularly recommended.
Brown rice tonifies the body and mind, and is beneficial for those with deficiency, loose stools, weakness, pallor, and mental depression.
Barley strengthens digestion and treats diarrhea; however it is not good in cases of constipation. Barley goes well in soups.
Amaranth, a grain-like seed, is quite bitter and one of the best “grains” for eliminating excesses associated with degenerative diseases. Quinoa, a related seed, is rich in fat and protein content, and can be used moderately.
Wheat is generally not emphasized in the treatment of cancer because it promotes tissue growth. Nevertheless, its ability to nourish the heart and calm the spirit recommends it to those who are unsettled, restless, and insomniac. It also treats night sweats and other forms of sweating that result from deficiency. In these conditions, even if wheat allergy exists, one may benefit from its hypoallergenic forms: fresh wheat germ, presoaked, cooked kamut or spelt berries, cooked wheat sprouts, and sprouted-wheat bread. Rejuvelac wheat drink promotes healthful intestinal flora.
Fruits are more cleansing than vegetables, but at the same time can promote yeast infections and weaken the digestive energy. When candida symptoms are prevalent, fruit must be avoided. Certain fruits also should be restricted in cases of cancer and other degenerations marked with dampness because they are too watery and damp-inducing (all melons, pineapple, pear, peach, fresh fig, and all citrus); too fatty (avocado and coconut); too sweet (raisins and other dried fruit – dried figs are an exception); or because they contain aggravating acids (berries and plums).
Especially recommended fruit: apples eliminate mucus, relieve depression, and tonify the “heart-mind,” which is usually depressed and week in degenerative diseases. For those who tolerate fruit, organic apples can be recommended as the primary fruit and juice source in therapy for cancer and other such conditions. (The highly sprayed “Delicious” variety must be strictly avoided.)
Mulberries calm the spirit and detoxify the body. Papaya has enzymes which help break down undigested protein. It also destroys parasites and dries dampness in general. Other generally beneficial fruits are cranberry, pomegranate, persimmon, cherry, fig (dried), grape, and mango.
Fruit and fruit juice should ideally be meals by themselves. They often interfere with the digestion of other foods. Those who use fruit and vegetable juice therapy throughout the day should take the fruit juices in the morning and vegetable juices during the afternoon and evening. If a carbohydrate meal is eaten, fruit juices ought to be drunk at least one hour before, or three to four hours afterwards.
Carrot is the vegetable used most often in cancer treatment. They are very rich in the antioxidant beta-carotene, have an essential oil which kills parasites and unhealthy intestinal bacteria, and according to the Chinese, have the property of reducing accumulations (such as tumors). Carrots make a good foundation juice; they are often juiced together with smaller amounts of other vegetables such as parsley, celery, beets, cabbage, bell pepper, collard, beet and turnip greens, romaine lettuce, sprouts, radishes, garlic, and others.
All juices must be consumed fresh, within three hours of pressing, in order to maximize their oxidizing enzymes. Juices that are stored for two or three hours need to be kept in a refrigerated, closed container; they should be allowed to warm to room temperature before drinking.
Electric juicers that grind the food by means of a rotating non-metallic shaft are acceptable. Best are hand juicers and presses. The quickly rotating metal parts of the most common high-speed centrifuge-type juicers or liquifiers whip air through the juice and also build a static charge that degrades the juice value.
Mushrooms are often rich in germanium, an element which oxygenates, and the polysaccharides of mushrooms exhibit anti-tumor potential. Mushrooms in general neutralize toxic residues in the body from meat-eating. Mushrooms can be eaten or used as an herb and made into a tea.
Beets, both roots and tops, have the property of cleansing the liver and the blood. Beetroot is valued for its ability to strengthen the heart and calm the spirit. The juice of beets is very concentrated and can be mixed with carrot juice in a one-to-three ratio. Beets pickled in apple cider or wine vinegar are also excellent. Since beets lubricate the intestines, they are recommended for the constipation that often accompanies cancer.
Onions and garlic are rich sources of the potent-anti-cancer bioflavonoid quercetin. One onion daily inhibits malignant cell growth, and cooking does not destroy the effectiveness of quercetin. Garlic also contains large quantities of antiviral, antibiotic, and antifungal/anti-yeast compounds such as allicin. Thus it is especially useful in the treatment of cancer with concurrent candida proliferation.
For maximum benefit from all of its properties, garlic should be eaten raw. However, garlic can damage the stomach and liver if too much is consumed, especially those with heat signs.
Radishes, both common and daikon, cleanse the thick toxic mucus residues of animal products that feed tumors and cancers.
Asparagus has been used in treating cancer. It is detoxifying and a valuable diuretic for removing cellular edema and dampness as well as increasing blood circulation. It contains an abundance of the antioxidant vitamin E.
Potatoes are recommended for their high potassium content. (RED ONLY??? – I heard that somewhere – maybe my naturopath)
Tomatoes* are very cooling and rich in vitamin C. Their sour flavor benefits those with overheated conditions caused by liver excess. Tomatoes are detoxifying and resolve food stagnation resulting from low stomach-acid secretion.
Eggplant* treats stagnant-blood conditions of the uterus such as uterine tumors.
Bell peppers* improve the appetite and resolve stagnant food in cancer cases where digestion is very poor; they also reduce swellings, promote circulation, and are rich in vitamin C.
*Tomato, eggplant and bell pepper are too cooling and weakening for those with loose stools (deficient spleen-pancreas qi or deficient digestive fire).
Brassica-genus vegetables – cabbage, turnip, kale, cauliflower, broccoli, Brussels sprouts – have been recommended by the National Cancer Institute for cancer prevention. They contain a number of compounds which have anti-cancer, antioxidant, anti-viral and antibiotic properties. They also mildly stimulate the liver and other tissues out of stagnancy.
Cabbage and its juice are particularly useful because they help clear mental depression. Raw saltless sauerkraut promotes better nutrient absorption as well as the growth of healthful intestinal flora.
Cucumbers should not be used for cancer patients because they tend to promote dampness, especially in the severely weak.
All other vegetable can be used, depending on their compatibility with the individual patient. The very sweet vegetables such as yams and sweet potatoes must be avoided when candida symptoms are severe.
SOURCES:
Healing With Whole Foods: Oriental Traditions and Modern Nutrition
Practical Therapeutics of Traditional Chinese Medicine
