> Food and Nutrition > Diets > vegetarian and vegan

Food and Cancer Connection
by author Steve Parsons

When I was a child one in eight people developed cancer. Today it approaches one in three. Once a relatively rare disease, this terrific increase in cancer parallels the rise of industrial civilization, which spawned artificial farming practices, debasement of food (via processing and toxic chemicals) and degradation of the environment. Epidemiological studies show a greater rate of cancer among industrialized nations compared to less developed countries whose inhabitants still eat traditional diets based on whole, unprocessed foods.

From a biochemical viewpoint cancer is a problem of dissolution of cellular intelligence causing wildly proliferating growth of cells and ignoring innate genetic instruction. Epidemiological and microbiological views are the poles of the macro and micro approaches to cancer.

Food is something we eat to stay alive and healthy. It’s fuel. True, but beyond this the macro view reveals food to be a miraculous synthesis of air, water, sunshine and soil, guided toward expressing its particular form by the intelligence in its genetic material: majestic intelligence locked in seeds, spores, eggs and sperm.

The microbiologic view describes food, whether plant or animal, in terms of proteins, carbohydrates, fats, vitamins, enzymes, minerals, acids and ever deeper into the mysterious realms of DNA, RNA and atoms themselves. Thus our particular viewpoint influences how we think about cancer and respond to it both on a personal or planetary level. Decades of research have amassed a wealth of data substantiating the assertions of many healers that cancer is a symptom of deranged biology, both within and without.

We know the carcinogenic effects of chemical toxins in food, air and water; the role of a high fat/protein diet based on animal products in cancer genesis; the negative impact on health of sugar, alcohol, drugs and tobacco; and recently the damaging actions of rancid fats and heat-damaged fats, particularly polyunsaturated.

Successful Cancer Treatments

Cancer has been successfully treated for 100 years by healers such as Jethro Kloss, Max Gerson, Rudolf Breuss and many notable others. Generally their methods involve detoxification plus nutritional therapies to boost immunity, rebuild cells and tissues and rejuvenate the vitality of cellular intelligence.

Gerson, like Kloss, placed his patients on strict vegetarian diets with the addition of organic vegetable juices, fruit, frequent enemas, herbs and other regimens. Modern research lends support to Gerson’s therapeutic principles of potassium supplementation, sodium restriction, thyroid supplementation, protein restriction and the use of coffee enemas for detoxification. He aimed at rebuilding cellular integrity, which had been dangerously damaged, incurring cell mutations and cancer. Current studies implicate free radicals as the culprits doing the lion’s share of this molecular destruction.

Nature’s answer to free radicals are antioxidants. These are a group of compounds produced by the body and most importantly exist abundantly in many foods. Antioxidants take free radicals out of circulation by giving up an electron to them, thereby effectively neutralizing them. The many types of antioxidants work best as a team, known as synergistic action.

Healing Logic

Now we can see the logic in the therapies of early healers. First detoxify the body by restricting animal protein, a potent source and initiator of free radicals and use enemas to purge the system of toxic wastes and stimulate the liver--the master detoxifier. Next supply liberal amounts of organic vegetable juices and fruits rich in potassium, antioxidants and all essential nutrients for healing. (When cells are ruptured they leak potassium upsetting the sodium/potassium balance, thus the need, Gerson felt, for supplementation of potassium and restriction of salt.)

Gerson also used an iodine solution to stimulate the thyroid to regulate hormonal activity. Seaweed and seaweed extracts have also been traditionally used to good advantage, along with supplying essential trace elements difficult to find in many foods. Max Gerson’s therapies are still being used today in many countries and are continually being refined according to increased knowledge such as that of the antioxidant network.

It’s no coincidence that vegetarians enjoy much lower levels of cancer based on a diet of organic grains, vegetables, fruits, nuts and seeds and sea vegetables. Specific foods rich in antioxidants include apples, blueberries and citrus fruit; the cruciferous vegetables like kale, cabbage and broccoli; garlic and onions and greens (chard, beet, spinach and mustard).

Antioxidant supplements may be added to your health regimen for prevention or therapy. Some of these include lipoic acid, coenzyme Q₁₀, pycogenol, green tea extract, vitamins C and E and zinc.

If you have cancer, be willing to make whatever changes are necessary to improve your health. Find positive support from health care providers, family and friends. Trust your intuition, become knowledgeable about the food you eat and above all, intend to survive.

Nasty Free Radicals

A free radical is a highly unstable molecule with an unpaired electron. It seeks another electron to pair up with and will tear apart stable molecules to get one. Cell membranes are sensitive to attack by free radicals causing cell rupture, invasion by bacteria or alteration of the cell’s identity. Chromosomes are likewise susceptible and free radicals can rewrite or destroy genetic codes thereby initiating mutation and ultimately cancer.

Free radicals occur naturally in the body as part of the oxidation process necessary to life. They are used by the body to fight bacteria and dismantle toxins. However, if too many free radicals exist in the body, or if they are not neutralized, problems arise. Free radicals are generated by inflammations, toxic particulate in the body such as asbestos in the lungs, exposure to radiation, infections, surgery and stress.

Adding insult to injury, additional free radical burdens are found in air pollution, cigarette smoke, food additives, pesticides, toxic waste, drugs, rancid fats and too much exposure to the sun. Sound familiar?

Steve Parsons has been a writer and nutritional consultant for 15 years.

Source: alive #222, April 2001