ADVANCED HOLISTIC CANCER TREATMENT (Part 3) By Dr. Dirk Wiedbrauck M.D. & N.D. Germany
New Diet – New Disease
A hundred years ago, cancer was virtually unknown. At that time people relied more on whole foods, unrefined and generally in their original form. Gradually, processed foods became a greater and greater proportion of the American diet during the 1940s and into the 1950s, first in the canning industry, which then developed into the food processing industry. The idea was to make food last on the shelves as long as possible, thereby increasing overall profits. The way this was done was by removing the natural enzymes contained in the food. Enzymes are what make food go bad, but they are also what makes food digestible by the human body. So as more and more sophisticated methods of removing enzymes from food were discovered, shelf life increased, and food value decreased.
What does all this have to do with cancer? I'm getting to that.
Critical value of enzymes
When food that is difficult to digest continues to be forced into the body, month after month, year after year, our own digestive system struggles valiantly to try to break down all these weird, manmade foods that have only this century appeared on the human scene. But eventually the system gets overtaxed, and wears out. We keep taking in the same amounts of pizza, burgers, spaghetti, milk, cheese, chips, and fries, but since we can't digest them completely, they start accumulating in the digestive tract. Before long, we start absorbing the undigested food into the bloodstream, intact. Big problem.
The autopsy on Elvis found 20 pounds of undigested food in the intestine. With John Wayne it was 44! That took years!
Now remember that all food is in one of three forms: fats, proteins, and carbohydrates. Normal digestion breaks them down into their usable forms - fats into fatty acids, proteins into amino acids, and carbohydrates into glucose. But if they are absorbed whole into the blood stream, which is abnormal digestion, many bad results occur, most of which have a direct bearing on the emergence of cancer.
Clumping together of red blood cells is a sign of the absorption of undigested protein. In normal blood, the red cells should be round, freely movable, and unattached. That way they can make their way through the blood vessels and accomplish their number one job, which you will remember is to carry oxygen to all the cells of the body. But the accumulation of undigested protein in the blood makes these red blood cells stick together, like stacks of coins, or like globs of motor oil. Once it gets like this, the blood tends to stay aggregated. Imagine the difficulty, then, for the blood to circulate in such a glopped-up condition. The smallest blood vessels, through which the blood has to pass each time around, are the capillaries. But unfortunately, the diameter of a capillary is only the same as one of the red blood cells - they're supposed to circulate in single file. So what happens in a body whose red cells are all stuck together for a few years? It's not rocket science: the tissues of the body become oxygen deprived and are forced to stew in their own wastes.
Are we talking about cancer yet? We sure are. Nobel laureate Dr. Otto Warburg discovered in the 1920s what all researchers now know: most cancers cannot exist well in an oxygen-rich environment. Why is it that people don't die of cancer of the heart? Just doesn't happen. Why not? Because that's where the most highly oxygenated blood is, and cancer doesn't like oxygen.
Even more favorable for cancer is a setting of fermentation. That's a big word for half-digested carbohydrates (sugar). Every bootlegger knows that as sugars ferment, they bubble. The bubbles are the oxygen leaving. Cancer doesn't like oxygen too well, but it loves sugar. Starting to get the picture here? Fermentation means half-digested. Remember we talked about all that undigested food accumulating in the gut and in the bloodstream because of not enough enzymes? Well, a lot of that food was carbohydrate - you know, donuts, beer, candy, ice cream, Pepsi, bread, pastries, etc.
Worse yet, the white cells, which are supposed to circulate as the immune system, become trapped in all this muck. Remember what their job was? Right, to remove foreign stuff immediately. A cancer cell is foreign stuff.
Acid/Alkaline
Another factor is pH. Acid-forming foods, such as the above, make the blood more acidic. To sustain life, human blood pH must be in the range of 7.3 - 7.45 (Guyton). Outside that range, we're dead. Remember, the lower the number, the more acidity. The more acid the blood is, the less oxygen it contains, and the faster a person ages and degenerates. There's a major difference in oxygen even within the narrow range of "normal' blood pH: blood that is pH 7.3 actually has 69.4% less oxygen than 7.45 blood, according to Whang's book, Reverse Aging. On a practical level, this means we should do everything to keep the pH on the high side of the range, as close as possible to 7.45, by eating as many alkaline foods as possible. That would be, you guessed it - live, raw foods, especially green foods.
That's the faintest sketch about enzyme deficiency and acid-forming foods as primary causes of creating a favorable environment in which cancer can grow.
Who’s winning?
We're constantly being hit with media stories about "progress" in the war on cancer and new "breakthrough" drugs and procedures being "right around the corner." The military rhetoric hasn't changed since 1971. Is it true that we're winning the war against cancer like they're always telling us?
From the U.S. government's own statistical abstracts we find the real story:
Source: Vital Statistics of the United States vol.II 1967–1992
1992 is the last year for which data is currently available from Vital Statistics. There is nothing to indicate that there should be any downturn between 1992 and the present. In fact, independent analysis by the CA Journal for Cancer Clinicians, Jan 97, put the 1993 death rate at 220 per 100,000. Does that sound like progress?
Why does nobody know this? Bet you never saw this chart before.
Numbers can be twisted and made to do tricks. This chart is the raw data, not age adjusted or divided by race, or type of cancer. Anyone can dig this information up by going to any library reference section. But try finding a medical reference or journal article or a URL that uses this chart. Try finding a newspaper or magazine article in the last 15 years that uses the raw data. And this data says one thing: more people are dying of cancer now per capita than ever before, and nothing is slowing the increase. Not early detection, not better screenings, not new high tech machines, not radiation, not surgery, and definitely not chemotherapy.
Backtracking a little, in 1900 cancer was practically unheard of in this country. By 1950, there were about 150 cases of cancer per 100,000 population. In 1971, Nixon introduced the War on Cancer, opening the floodgates of massive research funding backed by the government. This situation escalated until by the 1980s, over $50 billion per year was being spent to "find the cure." And yet we have the plain data in the chart above. What is going on?
Find out about the 'business of cancer!' — this series will continue into next month's article.