It was maybe fifteen years ago that I began questioning the logic of donating money to help fund research to find  “a cure for cancer”.  I began asking myself, “why don’t they spend some of that money to discover the cause”?

After all, it seemed to be a case of simple logic that if the number of new cancer victims were growing at such alarming rates, then it might just be that the cause was something we were eating or drinking (or smoking).

It didn’t take me too long to see that the cancer industry has absolutely no interest in looking for ways to prevent cancer – after all, how can you have a multi-billion dollar industry if there are no patients to cure? Likewise there is an almost open war with the Food & Drug Administration (FDA), the pharmaceutical industry (Big Pharma), the cancer research industry, and many cancer doctors, all who are strongly against anything closely related to alternative care. But that is a subject for another time and place.

One of the best kept secrets hidden from the public is that many vegetables and fruits have remarkable cancer-inhibiting effects. Many doctors who specialize in treating cancer know very little about this and have, in fact, told their patients not to eat vegetables or take nutritional supplements, thinking it might interfere with their treatments.

The dilemma of preventative nutrition has become even worse because most of the country’s soil has become void of essential minerals and critical soil bacteria, creating an abundance of fruits and vegetables that are severely deficient in minerals like magnesium, selenium and zinc.  According to the Blaylock Wellness Report, American crops are sprayed with 1.2 billion pounds of pesticide a year.

Also as fresh foods have been extensively replaced by processed foods that are full of chemical preservatives and taste enhancers, countless people have become nutrient-deficient, especially older people. Hundreds of studies have shown that the elderly frequently maintain insufficient levels of minerals and vitamins which work as anti-oxidants. This greatly intensifies their risk of developing cancer – - and if cancer does develop, they are more likely to die because of it.

If you follow the mainstream press, you probably think that the perfect diet should contain lots of soy products, whole grains, vegetable oils, cheese and milk. Wrong. And in fact, many of those foods can promote the inception and growth of cancer.

Instead, our diets should contain mostly highly nutrient-dense vegetables, a few fruits, lean meats, low-glycemic carbohydrates and filtered, alkaline water. It is important that your diet contain minimal amounts of processed foods, very limited amounts of sugar or products containing sugar, artificial sweeteners, particularly Splenda or those containing aspartame, MSG (even in disguised forms), or fluoridated water.

Red meat should be eaten only moderately for many reasons. One reason is that cattle have a very high incidence of two virally generated cancers – lymphosarcoma and leukemia. It has been shown that the virus that causes those cancers can be passed to humans and may cause similar cancers. In addition, some
70% of livestock are doused regularly with poisons that may be a major reason for the proliferation of Jacob-Creutzfeld (Mad Cow) disease.

More importantly is that ALL meat products become highly carcinogenic when cooked to “well done” at high temperatures, and are even more dangerous when the meat becomes charred / blackened.  According to Dr. V. Visvanathan at Johns Hopkins University, when ANY meat is cooked fast at high temperatures, it creates a cancer-causing chemical known as heterocyclic amines (HCAs). Numerous studies of HCAs show that they are directly related to higher incidents of breast, rectal and pancreatic cancer.  Crisply fried bacon not only has even more carcinogens than charred beef, but it also has a proven link to heart disease.

One of my biggest frustrations in life is the abundant amounts of untrue, biased and disingenuous information that we all see in print or on certain TV programs, disputing the efficacy and value of vitamins, minerals and herbs. All I have to say is that you should read such information by remembering that virtually every bit of this nay saying is driven by those with their own agenda (see the third paragraph above).

On that note, I will talk just a little about what I believe are the tremendous merits of supplemental nutrients by repeating the old adage, “you get what you pay for.” By that I simply mean that it is a big mistake to buy your supplements thinking that all products are the same.

I strongly suggest buying quality products and feel very comfortable recommending a great company called Swanson Vitamins. They not only have quality products but their catalogue is a virtual encyclopedia on hundreds of products, all at very competitive prices. Their number is 800-437-4148 and they are available 24/7.

For specific recommendations on cancer-preventing supplements, there are many which are important so I will mention only a few that are basic and all- but-critical in not only preventing cancer, but maintaining good health in general.

Possibly the very most important is vitamin D which is the subject of an enlightening article posted on my website at www.healthwantednow.com. It is actually vitamin D3 which is absorbed some 500% faster than ordinary D, that is likely the most critical vitamin of all that both prevents cancer and helps cure a very large variety of illnesses.

Then in no particular order of importance, are vitamins A (beta carotene), vitamin C, and vitamin E (with multiple forms of the tocopherols alpha, beta, gamma, and delta). Also very important are selenium, which is actually a mineral found in many fruits and vegetables (organically grown fruits and vegetables), along with folic acid, and zinc.

The bonus from taking just these few supplements is that they not only help prevent the formulation of free-radical cellular activity (cancer), but if you are taking good quality stuff, you will simply be a healthier person.
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When it comes to choosing fruits and vegetables to prevent cancer, it is probably better to focus more on the vegetables. That is because while fruits can have important cancer-fighting power, they are also high in sugar which increases your risk of cancer as well as neurodegenerative diseases like Alzheimer’s and Parkinson’s.

Certain vegetables contain extremely high levels of cancer-preventing substances, while others have very few. The cruciferous vegetables such as broccoli, Brussels sprouts, kale and cauliflower are loaded with excellent cancer-preventing nutrition. Also to be included on that list is cabbage, carrots, onions, celery, parsley, eggplant, tomatoes, and artichoke, along with turnip greens, mustard greens, and collard greens.

On the fruit side are cranberries, currants, blueberries, blackberries, raspberries, strawberries and apples. Red grapes also have a number of powerful cancer-preventing substances however most grapes are grown in California and are high in fluoride which is used as an insecticide that is sprayed on the crops.

So until they find a cure for cancer…..

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