Cancer

After a few days of an exclusive fruit diet, the patient may be given a nourishing alkaline-based diet. It should consist of 100 per cent natural foods, with emphasis on raw fruits and vegetables, particularly carrots , green leafy vegetables, cabbage, onion, garlic , cucumber, asparagus, beets and tomatoes. A minimum requirement of high quality protein, mostly from vegetable sources such as almonds, millet, sesame seeds, sprouted seeds and grains, may be added to the diet.

Dr. Ann Wigmore of Boston, U.S.A., the well-known naturopath and a pioneer in the field of living food nutrition, has been testing the effect of a drink made of fresh wheat grass in the treatment of leukemia. She claims to have cured several cases of this disease by this method. Dr. Wigmore points out that by furnishing the body with live minerals, vitamins, trace elements and chlorophyll through wheat grass juice, it may be able to repair itself.

Johanna Brandt, the author of the book ‘ The Grape Cure ‘ has advocated an exclusive grape diet for the treatment of cancer. She discovered this mode of cure in 1925, while experimenting on herself by fasting and dieting alternately in the course of her nine-year battle with cancer. She claimed to have cured herself by this mode of treatment. She recommends a fast for two or three days so as to prepare the system for the change of diet.

After the short fast, the patient should have a grape meat every two hours from 8 a.m. to 8 p.m. This should be followed for a week or two even a month or two, in chronic cases of long standing. The patient should begin the grape cure with a small quantity of 30, 60, to 90 grams per meal, gradually increasing this to double the quantity. In course of time, about 250 grams may safely be taken as a meal.

Recent researches have shown that certain vitamins can be successfully employed in the fight against cancer and that they can increase the life expectancy of some terminal cancer patients. According to recent Swedish studies vitamin C in large doses can be an effective prophylactic agent against cancer. Noted Japanese scientist, Dr. Fukunir Morishige, and his colleagues who have been examining the healing potential of vitamin C for the last 30 years, have recently found that a mixture of vitamin C and copper compound has lethal effects on cancer.

According to several studies, vitamin A exerts an inhibiting effect on carcinogenesis. It is one of the most important aids to the body’s defense system to fight and prevent cancer. Dr. Leonida Santamaria and his colleagues at the University of Pavia in Italy have uncovered preliminary evidence suggesting that beta-carotene, a precursor of vitamin A may actually inhibit skin cancer by helping the body thwart the cancer-causing process known as oxidation.

Recent studies from all over the world suggest that a liberal use of green and yellow vegetables and fruits can prevent cancer. The 20-years old, ongoing Japanese study found that people who ate green and yellow vegetables every day had a decreased risk of developing lung, stomach and other cancers.

A Harvard University study of more than 1,200 elderly Massachusetts residents found that those who reported the highest consumption of carrots, squash, tomatoes, salads or leafy green vegetables, dried fruits, fresh strawberries or melon had a decreased risk of cancer.

The other useful measures are plenty of rest, complete freedom from worries and mental stress and plenty of fresh, pure air.