I think I told you I found this quote somewhere:
“It’s not what you eat – it’s what’s eating
you.”
But eating right – “The right stuff” – is soooo
important. So this, I hope, will help all
of you, whether or not you are dealing with cancer; this is practically the
recipe to a long a happy life.
So my story today starts in 1931 when a Dr. Otto Warburg was
awarded the Nobel prize. He discovered
that cancer is caused by weakened cell respiration due to lack of oxygen at the
cellular level. He also proved that
cancer thrives in anaerobic (without oxygen), or acidic, conditions. In other
words, the main cause for cancer is acidity of the human body.
Here is the technical bit – but take your time and read it
slowly; I believe we have to understand something to take away our fear of
it. So here goes: In his Nobel Prize winning study, Dr. Warburg
illustrated the environment of the cancer cell. According to him, damaged cell
respiration causes fermentation, resulting in low pH (acidity) at the cellular
level. Ok so far? The damaged cells start to ferment causing
acidity.
He also wrote about oxygen's relationship to the pH of
cancer cells’ internal environment: “Since fermentation was a major metabolic
pathway of cancer cells, cancer cells maintain a lower pH, as low as 6.0, due
to lactic acid production and elevated CO2.”
HE PROVED CANCER CANNOT GROW NOR DEVELOP IN BODY ALKALINITY
OF 7.36.
He firmly believed that there was a direct relationship between pH and
oxygen: Higher pH (alkaline) means
higher concentration of oxygen molecules while lower pH (acidic) means lower
concentrations of oxygen.
A normal healthy cell undergoes an adverse change when it
can no longer take in oxygen to convert glucose into energy. In the absence of
oxygen, the cell reverts to a primal nutritional program to nourish itself by
converting glucose through the process of fermentation. The lactic acid
produced by fermentation lowers the cell pH (acid/alkaline balance) and
destroys the ability of DNA and RNA to control cell division. The cancer cells
then begin to multiply. The lactic acid simultaneously causes severe local pain
as it destroys cell enzymes. Cancer appears as a rapidly growing external cell
covering, with a core of dead cells… And there you have it: We have known the proven cause, prevention
& cure of cancer since 1931:
Eat alkaline forming food
Funny thing is that things which appear acidic e.g. lemon
juice and tomato are actually alkalizing foods while food that appears to be
alkaline e.g. milk is actually highly acid forming. For a detailed list on alkalizing foods feel
free to Google but here is the bottom line:
All meat and animal products are bad – i.e. acid forming. But a surprising amount of vegetarian go-to
options are also acid forming: Here is a
list of the things we would think are alkaline but are in fact acid forming:
Almond Milk, Black Beans, Chick Peas, Green Peas, Kidney
Beans, Lentils, Pinto Beans, Red Beans, Rice Milk, Soy Beans, Soy Milk, White
Beans, Cashews, Legumes, Peanut Butter , Peanuts, Pecans, Tahini, Walnuts , Corn,
Lentils, Olives, Winter Squash, Blueberries,
Canned or Glazed Fruits, Cranberries, Currants, Plums, Prunes …. And my dears the list goes on.
SO WHAT DO WE EAT??
The key is balance. We should aim for a 60-40 balance where most
of the food we eat will be alkalizing. Tinus
aims for a 80-20 balance, where the 20% is literally left for accidentals, I
try my best to ensure that not one thing we eat will contribute towards
acidifying his body. But we have
problems like fruit that are highly anti-oxidant e.g. blueberries but which are
acid forming, coffee, same thing, high on anti-oxidants but also highly
acidifying. I’ll tell you now how I deal
with it – but for you, just remember the balance 60-40. And please don’t stress – because stress undo
all the good you try to do with eating right, so if you love cheese – cheese it
up, the happiness factor balances it out :D
Here then are some of the foods I have in our arsenal and links
to why:
Dark chocolate: http://www.livestrong.com/article/465878-what-are-anti-cancer-benefits-of-dark-chocolate/
Red Beets: http://www.keelynet.com/biology/beets.txt
Babana (with dark patches) http://lifestyle.beiruting.com/2012/bananas-with-dark-patches-on-yellow-skin-anti-deadly-cancer%E2%80%8F/
Green tea and Rooibos mix http://www.foxnews.com/health/2012/10/19/green-tea-anti-cancer-secrets-revealed/
the rooibos ‘cos its yummy and good and I don’t have to say anything else – oh yes,
just one thing: It makes the green tea drinkable
: D
Bazil nuts for Selenium but Tinus also takes a Selenium supplement: http://www.naturalnews.com/016446_selenium_nutrition.html
Honey and cinnamon: http://www.livestrong.com/article/517771-honey-cinnamon-powder-for-cancer/
There are many more – spring onion, garlic, kale and and and
.. but these are the ones we have on a daily basis. And then our morning smoothie – I have a few
standard ingredients and then I may add a few optionals. But before we start: Blue berries are our daily basis BUT it is
acid forming – actually most fruit are because of the sugar in fruit. Happily I have discovered that the fat in coconut
milk slows down the absorption of the fruit into your blood stream. http://www.livestrong.com/article/557506-coconut-milk-cancer/
Anti-cancer smoothie:
I use mostly frozen ingredients, it’s great in our summers
here, plus easier to have on hand every day.
Just a note – please peel your bananas before you freeze them – if you
don’t, you’ll remember that I said you should J
1 cup blue berries / blackberries (or both)
1 cup mixed berries
1 cup young coconut milk
1 banana
Piece (about 7cm) of fresh ginger root chopped small
1 tsp Cinnamon
Optional – if I have – theses always fresh
Melon (cantaloupe)
Red beet
Cucumber
Alpha alpha sprouts
Celery
Blend and serve – in pretty glasses, to enjoy if possible
sitting down in your garden or in your favourite place without rushing,
thinking how blessed we are to have so many beautiful things on this planet to
help us heal and grow – especially the people who love and support us – like you.
