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/
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
Piece (about 7cm) of fresh ginger root chopped small
1 tsp Cinnamon
Optional – if I have – theses always fresh
Alpha alpha sprouts
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.