GREEN TEA, SHARK CARTILAGE,

AND OTHER CANCER FIGHTERS

…the inside story

by

SJFarley

Natural Medical News, Inc.PO Box 624

Old Lyme, CT 06371

A Natural Medical News Book All Rights ReservedCopyright© 2004

C O N T E N T S

INTRODUCTION…………………………………………………………………….1 There’s More in the Cup Than Meets the Taste Buds

The First Tea Broadside, Circa 1660……………………….…………………….………….…….. 2 What is Green Tea?…………………………………………………………………….………….. 2 The Remarkable Healing Properties of Green Tea, Circa 1990……….……………….…..……… 3 Green Tea May Be One of the Most Powerful Cancer Preventatives

Available to Modern Medicine………...……………………………………………..……..… 3 Green Tea May Be the Most Potent Weapon Against Heart Disease

in the Entire Arsenal of Modern Medicine………………………………….………..……… 4 Green Tea Helps Prevent Infectious Diseases by Attacking

Disease-Causing Pathogens Including HIV……………………………………………...……. 4 Green Tea Normalizes Blood Sugar Levels, Strengthens the Immune System,

Aids in Weight Loss, and Helps Prevent Tooth Decay……………………...………………... 4 Green Tea and the Cancer Formula……………………………………………..…………….…… 4

CHAPTER ONE………………………………………………………..…………..…7Green Tea Joins the Powerful Green Pharmacy

Early Medicines Were Based on Empirical Evidence…………………………………………..…..7 We Now Know How Herbs Work…………………………………………………………………. 8 The Sad Case of Licorice Root…………………………………………….…….………..…….…..8 Next Time Someone Hands You a Prescription Ask to See the PDR…………………… ……… 8 Find Your Way to Optimum Health with Green Tea and Green Medicines……………………... 9

CHAPTER TWO……………………………………..………………………………11Free Radicals, Pollution, and Immune System Deficiency-How Cells Become Cancerous

Some Conventional Cancer Treatments Destroy Immune Function…………...…………………... 12 The American Cancer Society Predicts 76 Million Americans Now Living Will Develop Cancer……………………………………………………………………...…... 12

Cancer, Oxygen Toxicity, and Free Radicals-How Cells Become Cancerous. ...…………….…… 13 The Paradox of Oxygen………………………………………………………………..……..….… 13 What Is a Free Radical?……………………………………………………………..………...….…13

Antioxidants Fight Free Radicals and Help Prevent the Initiation of Cancerous Cells…………......14 Green Tea Is the Single Most Potent Free-Radical Fighter Known to Medical Science…………... 14 Green Tea and Other Antioxidants Are Believed to Stop Cancer

in the Stages of Initiation and Promotion………………………………………………….…….. 14

CHAPTER THREE……………………………………………………………….…..15 The ABCs of Green Tea, Polyphenols, and Catechins-Green Tea Does Everything But

Scrub the Kitchen Sink

Scientists Take a Long, Hard Look at Green Tea Polyphenols……………………………………..15 EGCG Helps Prevent Melanoma and Other Skin Cancers………….………………………………15 Green Tea Protects Against Environmental Toxins and Carcinogens

in Popular Processed Foods………………………………………………….………….…….. 17 In Human Trials the Side Effects of Green Tea Were All on the Plus Side……….……………... 17 Green Tea and AIDS…………………………………………………..…………...……….…….. 17 Green Tea Selectively Inhibits Growth of Undesirable Intestinal Bacteria………..……….…….. 18 Polyphenols Zap the Streptococcus Responsible for Tooth Decay……………………………..….. 18 Green Tea May Prevent Food Poisoning, Colds, and Flu…………………………………..…..….. 18 Green Tea and Heart Disease……………………………………………………………….…..….. 18 The Effect of Green Tea on Body Fat and Weight Loss…………………………………….……... 19 Green Tea and Gamma Radiation…………………………………………………..……………… 19 How Much Green Tea Will Offer Maximum Protection

in Terms of Cancer and Heart Disease?…………………………………...…………… .….…..20

CHAPTER FOUR………………………………………………..………………..…..21Shark Cartilage Takes a Bite Out of Cancer

Solid Tumors Require a Blood Supply……………………....…………………….……………… 21 Shark Cartilage Wins the War Against Cancer……………………………………..……………... 22 How Anti-Angiogenesis Works………………………………………………………..….……….. 23 Shark Catilage and Arthritis………………………………………………………..……...……….. 23 How Much Shark Cartilage Is the Right Dose?……………………………………………………..24

CHAPTER FIVE…………………………………………...…………………………25Pycnogenols-The Life Extenders with the Funny Name

Pycnogenols Fight the Major Killer Diseases with Powerful Antioxidant Action.……….……….. 25 Pycnogenols Have Been Dubbed The Youth Cosmetic in a Capsule:

Users Look Younger While Preventing Skin Cancer……………………..….…….………….. 26

Pycnogenols Improve Brain Function………………………………………………….….……….. 26 Like Green Tea, Pycnogenols Help Prevent Cardiovascular Diseases……….………….……..…... 26 Pycnogenols Also a Boon to Allergy Sufferers, Stress Victims, and Athletes…………….…...…... 27 Pine Bark Versus Grape Seeds…………………….….……………………………….………...….. 28 How to Take Pycnogenols…….……..………………………………..…………………….….…....28

CHAPTER SIX……………………………………………………..……………..….. 29Phytochemicals: The Newest Cancer Preventatives and Treatments

from the Kitchen

What You Eat Can Encourage Cancer-Or Prevent Cancer……………………….……….……… 29 Foods Known to Help Prevent Cancer……………………………………………………. ……… 29 The Red in Tomatoes May Save Your Life……………………………………………..…...……..29 The Saga of Anti-Cancer Cabbage……………………………………………………………….... 30 Garlic Keeps More Than Vampires at Bay……………………………………………..…….….…30 Learn to Love Tofu………..……………………………………………………………….….… 30 The Lactobacilli in Yogurt Boost the Cancer-Fighting Ability of the Immune System…………... 31

CHAPTER SEVEN………………………..………………………………………….33The Healing Powers of the “New” Nutrition

Quit Worrying About Protein…………………………………………………………….....…….... 33 Eat Your Fruits and Veggies……………………………………………………………….....……. 34 Enjoy Lots of Whole Grains and Beans………………………………………………………...….. 34 The Successful “Cancer Diets” Have Some Important Things in Common…………...……….….. 35 Whole Grains in the Cancer Diet……………………………………………………………...….....36 Nuts and Seeds on the Cancer Diet…………………………………………………………..……...36 What You Drink Is as Important as What You Eat………………………………………………… 37 What to Avoid…………………………………………………………………………….….…….. 37 Do Not Underestimate the Importance of Diet……………………………………………....……..37

CHAPTER EIGHT………….…………………..…………………………...………..39A Baker’s Dozen of Health-Promoting Recipes

Baked Vegetable Lasagna………………………………………………………………………….. 39 Yummy Breakfast or Dessert Waffles…………………………………………………..…..…….. 40

Great Gumbo……………………………………..…………………..……………………….….… 40 Super-Healing Onion and Shiitake Soup……………...…………………………………….……....41 Hearty Minestrone Soup…………………………………………………………………………… 42 Hummus Humors the Heart…………………………………………….…….……………...……...42 Heart Warming Cinnamon Raisin Oatmeal………………………………………………….……...43 Cucumber and Red Pepper Salad with Noodles………………………………….………….……...43 Delicious, Nutritious Hot Vegetarian Chili………………………………………….…….……….. 44 Longetivity Meatless Stuffed Cabbage……………………………………..………….…….…….. 44 Tamale Pie………………………………………………………………..………………..……….. 45 Carrot Cake for Snake Breaks………………………………………………..………………....….. 46 Vitamin Packed Coleslaw……………………………………………………..………..….………..46

CHAPTER NINE………………………………………………………..…….………47Cat’s Claw, Chelidonia, and the Other Cancer-Fighting Herbs

The New World-Class Herb from the Peruvian Rain Forest-Cat’s Claw…..…………………….…47 An Extract from Chelidonia Stimulates the Immune System’s Own Cancer Fighters……...………48 Other Herbs of Note………………………………………………………………….…….………..49

CHAPTER TEN………………………...………………………………....…………..51Putting It All Together

A Positive Attitude Is a Prime Ingredient of Wellness………………………..……...………..……51 Characteristics of Self-Actualized People…………………………………………..………..……...51 Pure Water Prevents and Relieves Illnesses…………………………….…………………...……... 52

SUMMARY………………………………………….………………………..…..….. 53Imagine What Could Happen If You Put It All Together

BIBLIOGRAPHY……………………………………………………………………..55

INTRODUCTION

There’s More in the Cup Than Meets the Taste Buds

More people drink tea than any othersingle libation except water. Every day,millions of gallons of tea are brewed andsipped by aficionados from New Yorkto Bangkok, from Ipanema to Tokyo, andfrom Sydney to Vladivostok. Most of us drink tea simply because weenjoy it, but recent biochemical studies in-dicate that at least one variety of the world’sbeverage of choice may be the most extraor-dinary healing discovery of our time. This should not have come as a surprise-the saga of tea began with stories of its potent healing potential-but the news coming from the biochemical front literally staggers the imagination. Tea, specifically green tea, has been working miracles in laboratory tests and in clinical trials with human volunteers. The earliest mention of tea occurs in ancient Chinese medical literature where the leaves of the tea bush, a tough little evergreen shrub called Camellia sinensis, were listed as having medicinal properties of great value. According to Chinese tradition, tea was introduced during the reign of the Emperor ShenNong in about 2737 B.C., and for the following four thousand years it remained an Oriental herb, virtually unknown in the West. Tea achieved its present status as the world’s most popular brew in the early 1600s after the leaves of Camellia sinensis were introduced in the Occident by Great Britain’s East India Company. From that time forward, the history of tea becomes both romantic and turbulent. Although tea was originally introduced as a medicinal drink, the Lords and Ladies of London’s exclusive Belgravia area adopted “taking tea” as a social ritual to be performed daily around four o’clock. “High tea” became one of the most popular social events of the day, the drink being served in cups of

porcelain so fine they rang like crystal when tapped with a fingernail. Tiny cu- cumber sandwiches, scones with De- vonshire cream and strawberry jam, pastries, and petit fours were all a necessary part of the elaborate ritual.

In those days, tea cost the equivalent

of a dollar per cup, which lent it snob appeal. At that exorbitant price it was definitely not a drink for the masses,

although favored servants were indulged by allowing them to brew a weaker form of the beverage from the leaves left over from “high tea.” And the middle classes beggared themselves, if necessary, in an ef- fort to keep up with the titled “Jones’s.” The fragrant drink quickly became a powerful symbol. Duels were fought over the proper way to steep the costly leaves, a generation of tea-smugglers sprang up overnight, and the boundaries of nations changed. Tea, or rather the tax levied on tea, was the spark which set off the hostilities in our own Revolutionary War. Yankee rebels (or heroes-depending upon one’s point of view at the time) dumped tons of tea into the Boston harbor as a protest against the infamous tea tax which had been levied against the colonists without allowing them a say in the matter. At the value of a dollar or so per teaspoon, the loss of the precious cargo got the attention of the British Parliament and King George. The rest, as they say, is history. With all the duels and wars and general enthusiasm surrounding the imbibing of tea, the medicinal properties of the popular leaf were more or less overlooked until tea was rediscovered by the biochemists, and intriguing results from studies on the impact of tea on health began popping up in medical literature.

There were so many of these reports that George Christakis, M.D., of the University of Miami School of Medicine, put together a working group of physicians to review the health effects of tea and its components. Their findings were significant, and led to the First International Symposium on the Physiological and Pharmacological Effects of Camellia Sinensis (Tea). The Symposium, held in New York City in March of 1991, under the auspices of the American Health Foundation, was only the first of many. Tea had suddenly become an important factor in the prevention of disease. Three hundred thirty-odd years ago, in 1660, T. Garway, proprietor of a London Coffee House,

published The First Tea Broadside in which he claimed that a number of seemingly miraculous health benefits could be gained by drinking the beverage brewed from the leaves of the tea plant. Garway’s “Broadside” may have been the last mention of the health benefits of tea until today’s leading scientists began investigating green tea, the unfermented form of Camellia Sinensis Their assertions make Garway’s grandiose claims appear to be a masterpiece of understatement.

The First Tea Broadside, Circa 1660

It maketh the body active and Lutsy,

It helpeth the Headache, giddiness,and heaviness thereof.

It removeth the obstructions of the Spleen.

It is very good against the Stone and Gravel, cleaning the Kidney and Uriters, being drank with Virgins

Honey instead of Sugar.

It taketh away the difficulty of breathing,opening Obstructions.

It is good against Lipitude Distillationsand cleareth the Sight.

It removeth Lassitude, and cleanseth and purifyeth adult Humors and hot Liver.

It is good against Crudities, strengthening the weakness of the Ventricle or stomack, causing good Appetite and Digestion, and particularly for men of a corpulent Body, and such as are great eaters of Flesh.It vanquisheth heavy dreams, easeth the Brain, and strengtheneth the Memory.

It overcometh superfluous Sleep, and prevents Sleepiness in genral, a draght of the Infusion being taken, so that without trouble whole nights may be spent in study without hurt to the Body, in that it moderately heateth and bindeth the mouth of the

Stomack.

It prevents and cures agues, Surfeits and Fevers, by infusing a fit quantity of the Leaf, thereby provoking a most gentle Vomit and breathing of the Pores, and

hath been given with wonderful success.

It (being prepared with Milk and Water) Strengtheneth the inward parts, and prevents

Consumptions, and powerfully assuageth the pains of the Bowels, or griping of the Guts and Looseness.

It is good for Colds, Dropsies, and Scurveys, if properly infused, purging the Blood by sweat and Urine, and expelleth infection.

It drives away all pains in the Collick proceeding from Wind, and purgeth safely the Gall.

And that the Vertues and excellencies of this Leaf and Drink are many and great is evident and manifest

by the high esteem and use of it (especially of late years) among the Physitians and knowing men in

France, Italy, Holland and other parts of Christendom.

================================== In other words tea was a cure for most of the afflictions of the day. Strangely enough, T. Garway was not so far off the mark with his seventeenth century claims. Researchers of today believe green tea may be the cure for most of what ails us as we approach the twenty-first century.

What is Green Tea?

Although the word “tea” is now used to describe infusions of a variety of herbs, by original definition “tea” was brewed from some portion of the plant Camellia sinensis. In the West, we recognize only three basic forms of tea. Black tea, the tea most familiar to Americans, has been fermented to give it more robust flavor. Unfortunately, the fermentation process destroys many of the medically-active components. So, we needn’t start feeling complacent because we drink tea-ours is the wrong variety. Oolong tea has undergone partial fermentation. Although oolong tea contains more of the healing polyphenols found in the living plant than black tea, green tea wins the contest hands down. Unferment- ed green tea contains from two to five times more of the pharmacologically-active factors than oolong, and as many as fifteen times more healing polyphenols than black tea.

Green tea is the only form of Camellia sinen sinensis which has not been allowed to ferment during preparation of the dried leaf, thus it is the only form of tea which retains the powerful healing properties of the live plant. In Japan, where the healing potential of green tea was first discovered, tea is more than a beverage-it is a way of life. The Japanese word for Tao, the way of unifying oneself with the infinite order of the uni-verse is “Do,” and the word for harmonizing the op-posite forces of nature is “Sa-Do,” or the tea ceremony. The Japanese take their tea seriously. Only the softest, youngest leaves of the tea bush,picked in early spring, are used to make green tea, or Ryoku-Cha. Ryoku means “green” and Cha means “tea.” Bancha, also unfermeneted, is made from the older leaves of the bush. The Japanese break even Bancha down into further categories depending upon the ac- tual age of the leaves. Ichi-nen Bancha is made from leaves trimmed during the first year. Ni-nen Bancha is second year tea, and third year tea is called San-nen Bancha, or Kukicha (twig tea) because it contains trimmings from the tender ends of the branches of Camellia sinensis. Either Ryoku-Cha or Ichi-nen Bancha may be used to brew a medically-active green tea, although the younger the leaf, the higher the content of healing polyphenols.

The Remarkable Healing Properties of GreenTea,Circa 1990

The initial scientific interest in green tea arose from epidemiological studies showing a lower rate of cancer in regions where green tea was consumed on a daily basis. The Japanese live in one of the most polluted areas of the world . Because many types of cancer today are directly attributable to toxins in the environment, epidemiologists expected to find high cancer rates in Japan. They did not. On the contrary, the statistics showed a surprisingly low incidence of cancer in Japan in spite of the pollution and the fact that Japanese men are notoriously heavy smokers. There was a second surprise in the statistics. Despite long work hours, stressful lifestyles, and smoking, the Japanese enjoy the lowest rate of heart disease of any industrialized nation in the world.

The third surprise was Japanese longevity-the Japanese can expect to live appreciably longer than those of us who were born in North America. Genetic factors were ruled out. Individuals of Japanese ethnic origin who had become assimilated in other parts of the world did not exhibit the same resistance to cancer and heart disease, nor did they have the same life expectancy as those who remained in Japan. The original studies centered around the traditional Japanese diet which is high in fiber, low in fat, and consists of a healthful variety of whole grains, vegetables, seaweed, and seafood. Although this traditional diet has an obviously beneficial influence on overall health, the scientists found nothing which could account for the remarkable Japanese longevity and resistance to disease until they began to study what might be called the national drink of Japan-green tea, Ryoku-Cha. In the laboratory and in subsequent clinical trials, substances in green tea were found to actually neutralize cancer-causing agents. In some laboratory studies, green tea prevented cancer altogether in animals genetically bred to develop cancer. And clinical studies showed that humans who consumed green tea on a regular basis had extremely low rates of stomach, liver, pancreatic, breast, lung, esophageal, and skin cancer in spite of poor health habits and environmental influences.

Green Tea May Be One of the Most Powerful Cancer Preventatives Available to Modern

Medicine

It is believed that the polyphenol compounds in green tea protect cells against mutation from cancer-causing agents. They also protect the cells against

damage from dangerous free radicals; in laboratory studies green tea extract proved to be two hundred times more potent in antioxidant power than vitamin E. As if that were not enough, green tea also prevent-ed damage to the cells from ionizing radiation, the kind of raidiation emitted by many of our present-day appliances.

Green Tea May Be the Most Potent Weapon Against Heart Disease in the Entire Arsenal of

Modern Medicine

The benefits of green tea did not stop there. The same studies showed that green tea also helped prevent heart disease. The complex polyphenols in green tea inhibited abnormal clotting inside blood vessels, thereby preventing strokes or other complications arising from abnormal clotting. Green tea also reduced total cholesterol levels and raised the proportional levels of HDL (the good) cholesterol. The polyphenols acted to lower blood pressure by inhibiting an angio-tension enzyme which is a primary factor in hypertension. And the healing factors in green tea kept LDL (the bad) cholesterol from attaching to the lining of arterial walls, helping keep major arteries free from life-threatening clogs. At the same time, green tea proved to be better at strengthening capillary walls than any prescription drug on the market.

Green Tea Helps Prevent Infectious Diseases by Attacking Disease-Causing Pathogens

Including HIV

The benefits of drinking green tea don’t stop there. T. Garway was right on the mark with his cure for “agues, surfeits, and fevers” because green tea contains powerful agents which fight disease-causing bacteria and viruses. Prescription antibiotics are effective against most strains of bacteria when first used. Unfortunately, the pathogens rapidly build up immunity to specific drugs, rendering them valueless after a period of time. Antibiotics are also non-selective; they kill the beneficial bacteria normally found in the human gut, which paves the way for Candida albicans and yeast overgrowth. Furthermore, most antibiotics do not work against viruses; the few that do have dangerous side effects.

The limits of green tea’s antibiotic action have not yet been found, merely because it has not yet been tested against all pathogens. However, in all tests to date, green tea fought disease organisms in two ways: first, by killing the pathogen as prescription drugs do, and second, by bolstering the body’s own disease fighter, the immune system, which synthetic drugs cannot do. Preliminary laboratory tests indicate that the polyphenols in green tea may fight the AIDS virus in the same way as the drug AZT, but without the harmful side effects. More research must be done, but the early results are promising.

Green Tea Normalizes Blood Sugar Levels, Strengthens the Immune System, Aids in

Weight Loss, and Helps Prevent Tooth Decay

Other claims, backed by extensive scientific research, assert that green tea helps lower blood sugar levels, strengthens the immune system, aids in losing unwanted pounds, and prevents tooth decay. If green tea could be patented by a major pharmaceutical company, we would be reading bold headlines about the miracle drug of the century; but green tea is a naturally-occurring substance which holds no promise of profit for the medical-pharmaceutical complex. The lack of profit potential is one of the major reasons why green tea has been one of the major reasons why green tea has been one of the best kept secrets in modern medicine. Think about it-which expensive prescription drug can claim that it helps prevent cancer and heart disease, while it protects against disease-causing pathogens, helps get rid of unwanted pounds, and fights dental caries? The answer, as you may have guessed, is: not a single one. Fortunately for those of us who are seeking ways to extend our healthy and productive years, green tea-the miracle drug of this or any other century-is available as an inexpensive food substance. And, unlike its prescription big brothers, green tea works without harmful side effects. The only side effect worth mentioning is the pleasant, delicate flavor which may be savored as one drinks one’s way to better health.

Green Tea and the Cancer Formula

In later chapters, we will explain exactly how green tea works, how to brew it, or where to find

green tea extract in pill form, and exactly how muchto use for maximum health benefits. We will also tell you about shark cartilage and the most exciting, can-cer-specific antioxidants on the market today-all of them a part of nature’s bountiful pharmacopoeia. All of them keeping certain areas of the world almost cancer-free.

CHAPTER ONE

Green Tea Joins the Powerful Green Pharmacy

The Ebers Papyrus is a survivingfragment of an Egyptian medical text written almost two thousand years be-fore the birth of Christ. It refers to more than seven hundred plant medi-cines, many of which are still in use to-day. It is only human to suppose that our own age is the most enlightened, however, all those years ago Egyptian physicians were using a crude form of penicillin. The Ebers Papyrus recommended treating open wounds by applying the mold from a piece of bread. Thousands of years later, in 1928, Sir Alexander Fleming noticed that bread mold was a potent antibiotic; an observation which lead to the discovery of penicillin and the era of so-called wonder drugs. The irony is that the era of wonder drugs very nearly managed to eclipse the effectiveness of nature’s own green medicine, even though many of today’s most successful pharmaceuticals are based on extracts from age-old herbal remedies. Modern, “miracle” drugs work fast, and the results are obvious-sometimes seen within hours. Herbs work more subtly, but they work surely, promoting and internal balance which allows the body to heal itself. There is a time and place for each of these approaches to healing, and one method should never be allowed to overshadow the other. In the 1940s, when mainstream medicine in North America opted for the quick-fix offered by the new, synthetic drugs, we did not have a great deal of scientific information about herbal medicines. Because the wonder drugs were backed by laboratory tests and clinical trials, our medical-pharmaceutical industry reached the erroneous and somewhat arrogant conclusion that nature’s green medicines were, there- fore, not as effective as those produced in their own laboratories.

Since that time we have filled in most of the blanks, and have learned enough to realize that

we almost threw the baby away with the bath water. Green medicines not only work, in many cases they work more safely

and effectively than their laboratory counterparts. Some of those prescription drugs, Phenobarbital for example, are now used to induce cancer in experimental animals. Fortunately, there were scientists in the United States who remained intrigued by the potential of herbs, and who continued their research in spite of lack of interest from the North American medical community. The research never faltered in Europe, or in Asia, where most physicians continued to regard herbs as the equal of the powerful, new synthetics. We owe a debt of gratitude to those dedicated researchers who helped to preserve the wisdom of the past as well as to pave the way for the wisdom of the future.

Early Medicines Were Based on Empirical Evidence

In the dawn of civilization, medicines were formulated through trial and error based on empirical evidence. The Egyptians who wrote the Ebers Papyrus did not know that bread mold was the forerunner of penicillin, they only knew that it somehow prevented infection and putrefaction of wounds. When Chinese healers prescribed licorice root for arthritis, they did not know that it contained anti-inflammatory compounds similar to steroid hormones; they only knew that licorice relieved the symptoms. And, when early herbalists treated heart failure with a tincture

of foxglove, they were not aware that the plant con-tained glycosides which directly stimulate the cells of the heart. Today, thanks to modern laboratory techniques, we know the why, what, and how of ancient herbal wisdom.

We Now Know How Herbs Work

Scientists are now able to break down each plant into its basic molecular structure, and to analyze the action of herbal extracts within the human body. The results of this contemporary research are exciting. So exciting, that right now-today-there are platoons of scientists desperately trying to catalogue the plants in the Amazon rainforest before thousands of potential plant cures are lost to destruction and development. Every medicinal herb contains a mixture of compounds. The action of some of the compounds may not yet be fully understood, but it is apparent that they influence the effects of those components proven to be pharmacologically-active. In most cases, the combination of compounds appears to be safer and more effective than a single synthesized ingredient, which is why herbs can sometimes do things that prescription drugs cannot.

The Sad Case of Licorice Root Take the case of licorice root, used by the Chinese for its anti-inflammatory action, by European herbalists as a cure for ulcers, and in other cultures as a specific for female problems. For thousands of years, whole licorice root was used safely and effectively for these and a score of other ailments, and was celebrated as one of the top remedies in the herbal pharmacopoeia. Medical science became interested in licorice root some years ago because, at the time, it was the only effective treatment for ulcers. When scientists took licorice apart in the laboratory, they determined that the active anti-ulcer ingredient in licorice root was a compound called glycyrrhizinic acid. The pharmaceutical companies couldn’t patent licorice root, or even glycyrrhizinic acid, because it was a naturally occurring substance. (The cost of proving a new drug is now in the millions, and companies are given seventeen years of proprietary rights in which to recoup their expenses and make a profit.) Since they couldn’t patent licorice, the pharmaceutical mavens created a concentrated, synthetic form of glycyrrhizinic acid which they named Carbenoxolone Sodium (CS). CS was used in the treatment of ulcers. It cured ulcers all right, but a large number of patients experienced toxic reactions to CS. Licorice root got all the blame-even though there is not a single recorded case of whole licorice root causing toxicity. The worst part was that licorice was too valuable a medicine to lose.

The steroid-like action of licorice root, recognized by ancient Chinese physicians, had been put to good use in the treatment of mild forms of Addison’s Disease, or adrenal insufficiency. Substances in licorice root were found to intensify the action of existing glucocorticoids (adrenal hormones), and to mimic the action of these hormones in the body without causing a single side effect. Use of synthetic adrenal hormones, however, is often accompanied by destruction of the adrenal glands through atrophy.

Synthetic estrogen, prescribed routinely for women approaching menopause, is known to promote cancer. Yet licorice root’s estrogenic activity, which has been clearly established through experimental investigation, is completely safe. Licorice root is clearly the drug of choice for these and other ailments, but was smeared by the fallout from the toxic reactions to Carbenoxolone Sodium, and the smear has stuck until this very day. Mainstream medicine won’t touch it, and even some herbalists are afraid to use it. No one can explain exactly why whole licorice root is safer than an isolated component, or equivalent synthetics, but something in the complex make up of the whole root allows it to act within the body without doing harm.

Next Time Someone Hands You aPrescription Ask to See the PDR

There has been a great deal of anti-herbal propaganda in recent years, much of it based on incomplete or erroneous evidence as in the case of licorice root. Do not be misled. Herbs are potent healers and should never be misused. But taken properly and in the correct amounts, they are far safer than their prescription counterparts. The Physician’s Desk Reference (PDR), the bible of prescription drugs, contains long lists of warnings and side effects for each drug listed. The next time your health care professional hands you a prescription, why not ask to see the listing in the PDR? Prepare to be shocked. Herbal medicines have come full circle. Early physicians began healing with herbs, and it is now apparent that the future of medicine will rely as much on nature’s pharmacopoeia as on synthetics from the pharmaceutical labs. In an era when 85 to 90 percent of all cancers are caused by factors in the environment, scientists are desperately searching for what they call “anticarcinogens,” or substances which

can protect us against the ever-increasing risk of cancer. The only safe and effective anticarcinogens which have been found to date occur naturally in fruits, vegetables, and plants like the leaf of Camellia sinensis. Based on the present data, it appears that the more “green” in one’s life, the longer and healthier that life is likely to be.

Find Your Way to Optimum Health withGreen Tea and Green Medicines

Don’t be fooled into thinking that because herbs are safe they are not as effective as their more expensive prescription big brothers. In the case of green tea, there is nothing in the entire gamut of pharmaceuticals, prescription or otherwise, which has been proven to be as effective as green tea in the prevention of the two leading causes of death: heart disease and cancer. Green tea, alone or in combination with the other powerful disease fighters listed in this book, holds the promise of a longer, more active life for many.

CHAPTER TWO

Free Radicals, Pollution, and Immune System Deficiency-How Cells Become Cancerous

The normal state of the body Ishealth. That isn’t a mis-print – the nor-mal state of the body is health – illnessis an abnormal condition. We are exposed to disease pathogenseveryday. A swab taken from the mouthof an individual in apparently robust healthwill grow a lethal range of disease-causingorganisms. And scientists now believe thatcancerous cells are formed in our bodies on a regular basis. So why are we not constantly ill? Because health is the normal state of the body. The human body was designed with a series of defense mechanisms called, in aggregate, the immune system. The immune system wages a 24-hour-a-day battle at the cellular level to keep us healthy. The primary organs involved in this defense network are the bone marrow, thymus gland, lymph nodes, lymphatic system, liver, and spleen. Lymphocytes, the workers of the immune system, originate in the bone marrow. A number of these lymphocytes migrate to the thymus, a multi-lobed gland located behind the sternum, where they mature into several different types of “T” cells. These are the components of the immune system attacked by the AIDS virus, which demonstrates how vitally important T cells are to maintaining a state of health. Certain T cells sound the alarm to the rest of the immune system when the body is threatened by a bacterium in the bloodstream, a virus lurking in the tissues of the throat, or by a toxin inhaled with a breath of polluted air. A second type of T cell directs the other defensive cells of the immune system in an at-tack upon the invader. Still another type of T cell suppresses the immune response once the danger has passed. Other cells, called “B” cells, mature in the bone marrow, or in other organs of the immune network.

Their primary role is to produce antibodies against the bacterium, the virus, or the toxin. B cells spawn plasma cells which produce a wide variety of biochemical weapons as soon as the chemical marker of the invader is recognized. The immune system has a memory for the chemical pattern of any antigen (invader) it has previously encountered. This eidetic memory is the reason why immunization works-exposure to a weakened antigen (the vaccine) leaves the immune system with a memory of exactly which biochemical weapon vanquished the original invader. When that particular antigen is encountered in the future, the immune system responds immediately with the correct antidote, and the trouble is stopped before it can begin. If no memory exists, the defense cells keep trying various weapons. There are millions of variations, each produced on the spot. Killer cells need no stimulation from T cells. They constantly patrol the body, hunting foreign antigens, or cells which have mutated and become cancerous. Healthy cells are resistant to killer cells, but tumor cells, or those which have been damaged by a disease organism, are not. Phagocytes, primarily macrophages and monocytes, are the immune system’s special assassination and clean up squad. These large cells have the ability to engulf and digest antigens. Macrophages work in the tissues, delivered to the site of trouble by the lymphatic system; monocytes patrol in the bloodstream. All in all, the human immune defense network is a well designed system. However, problems arise when the immune system is compromised; the virus, the bacterium, or the cancerous cell may then be able to overpower the body’s defenses.

Although immune system deficiency disease may arise from illness, or occur as a side effect of certain prescription drugs, the primary causes are poor diet stress, and exposure to environmental toxins. The human body was not designed for life in the fast lane in the 1990s. Immune system deficiency has become epidemic in the United States. We are exposed, on a daily basis, to so many environmental toxins that researchers in the field call us “the first experimental generation.” These toxins are the taken-for-granted chemicals in our daily lives: the cleaning supplies we use in our homes and offices, the no-iron resins on our clothing and bed linens, the fibers in carpeting, the exhaust from our automobiles, and the sprays we use to keep our lives insectfree. Most of these substances are not only known carcinogens, they damage the immune system beginning with that all-important gland, the thymus. When the thymus is unable to produce enough of the various T cells, the body is in trouble. Victims of cancer are usually found to have too few of the specific T cells which mobilize the system against invaders. This allows cancerous cells to form and proliferate without hindrance from the immune system. At the other end of the scale, too few suppressor cells (those that call off the battle) lead to environmental illness and degenerative disease. The body begins to defend against substances, which are not dangerous, causing illness and tissue damage which leads to more illness and more tissue damage. If our lifestyles and our diets were nearly perfect, our immune systems would be better able to withstand the rigors of life in the late twentieth century, but most of us wage a daily battle with stress; we try to survive on fast foods, or diets based on outdated nutritional information. It doesn’t work.

Some Conventional Cancer Treatments Destroy Immune Function

Radiation therapy and chemotherapy, two of mainstream medicine’s answers to cancer, damage the immune system. This may account for the fact that alternative approaches to fighting cancer have a much higher rate of success than conventional

treatments. Green tea and a humble sea vegetable, kelp, actually protect the body against certain forms of radiation. Kelp, given to patients undergoing radiation therapy, prevented most of the side effects.

Green tea has not been tested with cancer patients undergoing conventional therapy, but given its success in protecting laboratory animals against certain forms of radiation it would be well worth a try. CoEnzyme Q10, a relative of vitamin E, protected cancer patients against heart damage from chemotherapy drugs, and CoQ10, like green tea, strengthens and supports the immune system. The interesting thing about the statistics of alternative approaches and cancer is that, in this country, we allow herbs and natural supplements to be tested only on patients who are considered terminal-without hope. Even beginning from what seems to be a hopeless position, alternative approaches are outperforming high-powered chemotherapy agents and radiation. Melatonin, a pineal gland supplement, was tested on patients with metastasized breast cancer, all of whom had been given up by mainstream medicine. Forty percent of the patients experienced marked improvement, and 18 percent were ultimately considered “cured”. Imagine what the statistics might have been had the researchers also been able to us natural medicines like green tea and shark cartilage.

The American Cancer Society Predicts 76 Million Americans Now Living Will Develop

Cancer According to the American Cancer Society, cancer affects 3 out of 4 families in the United States. A higher percentage of us face cancer with each passing year. At the turn of the century, cancer struck 1 person out of 27. By 1950, the rate had jumped to 1 in 8, and by 1985, official estimates were that 1 out of every 3 Americans would develop the disease. If the incidence of cancer keeps increasing at this rate, by the year 2000, every other person will be affected; and by the year 2020, cancer will strike 4 out of 5 people. Soon after that virtually everyone-100 percent of us –could fall victim to some form of cancer. The Journal of the American Medical Association reported in its February 9, 1994, issue that the incidence of cancer is up for all ages and that 70 percent of cancers are not related to smoking. White

men born during the middle of the baby boom are three times more likely to get non-smoking related cancer than their grandfathers were. White women born during the same years-1948 through 1957-are 30 percent more likely to develop cancer than theirgrandmothers were, and smoking related cancers are up 500 percent in female baby-boomers. Cancer has grown to epidemic proportions. The researchers who conducted the JAMA epidemiological study speculate that industrial pollutants and pesticides may be responsible for the surge in non-smoking related cancers, and there is plenty of scientific data to back up this speculation. This epidemic is the primary reason why scientists are desperately searching for a preventative, an anticarcinogen, and why there is so much excitement about the protective effects of green tea. We need protection today more than at any other time in the history of mankind. Cancer, Oxygen Toxicity, and Free Radicals-

How Cells Become Cancerous

Cells do no become malignant without a stimulus. The development of cancer is a multistage process. Medical science recognizes three sequential stages: initiation, promotion, and progression. Environmental toxins and free radicals (atoms that run amok in the body) help provide the primary stimulus by damaging the genetic code within a cell and locking in a mutation. The cell is now “initiated.” At this stage it may not progress to a neoplasm, but the groundwork has been laid. The second stage, tumor promotion, is still reversible. The original damaged cell reproduces itself through clonal expansion. Although these genetically impaired cells cannot perform their proper function in the body, they are not yet necessarily malignant; they are more in the nature of a cancer waiting to happen. The third stage, progression, requires additional stimulus or genetic changes in the mass of cells, which free radicals or toxins may once again provide. Environmental toxins carry a double whammy. They not only damage cellular genetic material on their own, they also promote the formation of free radicals which can damage DNA and RNA. Researchers assert that, today, 85 percent to 90 percent of all cancers are a direct result of exposure to these toxins.

The Paradox of Oxygen

Oxygen is absolutely necessary to support human life. We can survive for weeks without food, and for days without water, but we cannot survive more than a few minutes without oxygen. In biological terms, however, too much oxygen is as damaging as too little; it merely takes longer to do the job. Oxidation occurs when free molecules of oxygen combine with other molecules-the end product is not always desirable. For example, oxygen in the air combines with the iron in a nail to form iron oxide, or rust. In the body, oxidation occurs most readily in fat molecules. When fats are improperly oxidized lipid peroxidase is formed, a process which can be compared to cooking oils becoming rancid. There are trillions of oxygen reactions going on in the body at any given moment. It is not surprising that some of them go astray. When this happens, the excessive energy produced damages the proteins in the membrane of a cell. As a result, the membrane does not function properly. It cannot take in nutrients or remove waste products; the cell eventually dies from starvation or by drowning in its own waste. Free radicals are the culprits that begin the damage. A lot of things spark the formation of free radicals, including cigarette smoke, chlorinated water, all the food additives in the fine print on the labels of processed foods, and each of the more than four hundred common chemicals in daily use in our homes and offices.

What Is a Free Radical? When atoms join together to form molecules, they are glued together by electron bridges which attach at two points. These bridges always occur in pairs. The trouble begins when the molecular bonds disintegrate and the electron bridges are broken. A free radical is formed when one bridge remains attached to one atom, and the other departs with its twin. Two free radicals have been created. These atoms run amok, hunting throughout the body for a molecule from which they can steal an electron. On their way, free radicals literally punch holes in the walls of cells. They destroy the protective layer of fat in the cell membrane, and damage the DNA and RNA in the cell nucleus. The genetic code of the cell is changed, and the cell may have become “initiated.”

Antioxidants Fight Free Radicals and Help Prevent the Initation of Cancerous Cells

Had the iron nail, in the example above, been coated with oil, the oxygen molecules in the air could not have combined with the molecules of iron, and the nail would not have become rusty. In this case, oil is an example of a crude antioxidant; it prevented oxidation of the nail. The effects of free radicals can be seen by cutting an apple in half and watching the fruit turn brown-this is free-radical damage-the same sort of thing which happens inside the human body. Lemon juice, or a solution of vitamin C smeared on the freshly cut apple will delay the damage through antioxidant action. Certain nutrients and herbal extracts have the power to prevent lipid oxidation in the body. They are known as free-radical fighters, or antioxidants. By preventing free-radical formation, and by scavenging existing free radicals, antioxidants help prevent degenerative diseases including cancer, heart disease, immune system deficiency, arthritis, and the disorder we call aging. The prime antioxidants are the vitamins A, C, and E; the minerals selenium and germanium; the enzymes superoxide dismutase (SOD), methionine reductase, and glutathione peroxidase; and the nutritional boosters coenzyme Q-10, pycnogenols, and the new super-powered antioxidant, green tea.

Scavenging of peroxide free radicals by Green Tea Antioxidant. Each point represents the mean values from three samples.

Scavenging of Superoxide by Green Tea Antioxidants (GTA). The upper line measures free-radical production without GTA; the lower line measures the supression of free radicals by GTA.

Green Tea Is the Single Most Potent Free-Radical Fighter Known to Medical Science

Vitamin E has long been known as one of the prime free-radical fighters, or antioxidants. Yet green tea has demonstrated two hundred times more free-radical fighting power than vitamin E, which translates as two hundred times more protection against cancer, heart disease, and other degenerative illnesses. In addition, green tea boosts the power of the other antioxidants, primarily vitamins A, E , and C, through synergistic action.

Green Tea and Other Antioxidants Are Believed to Stop Cancer in the Stages of

Initiation and Promotion

By striking at the root causes of the beginning stages of cancer formation-initiation and promotion-green tea offers powerful protection against what might be called the plague of the late twentieth century. And, there are even more healing powers in green tea polyphenols than their amazing antioxidant action.

CHAPTER THREE

The ABCs of Green Tea, Polyphenols, and Catechins-Green Tea Does Everything But Scrub the Kitchen Sink

A fresh tea leaf is made up of car-bohydrates, protein, lignin, fats,chlorophyll, polyphenols, methyl xanthines, amino acids, carotenoids,minerals, volatiles,and organic acids.The polyphenol group of biofla-vonoids called catechins are the sub-stances in green tea which are believed to be responsible for its antioxidant powerand healing potential. The catechins are colorless, astringent, water-soluble compounds with a ring-like molecular structure. The dominant and most important catechin in green tea is epigallocatechin gallate (EGCG). Tests have been conducted using EGCG alone, the entire complex of green tea polyphenols (GTP), and whole green tea leaves. It is clear that the polyphenols are the active constituents, but the fact that the EGCG and GTP extracts outperformed whole tea leaf may be due to the fact that the dose was more concentrated in the extracts. Except in preventing dental caries, when timing was more important than dose, the healing effects of green tea polyphenols are clearly dose-related-up to a point. When the equivalent of approximately twenty cups of tea per day (in human terms) was reached, the benefits leveled off. Although no harm was done by higher doses, that amount appears to be the maximum effective level.

Scientists Take a Long, Hard Lookat Green Tea Polyphenols

When the epidemiologists first noticed the green tea anomaly in the health statistics, another startling fact emerged from the figures. Even though the overall cancer rates in Japan are lower than in the United States, they were still lower in the Shizuoka

Prefecture, the tea growing region of Japan. Shizuokans drink even more green tea than the rest of the Japanese. A large-scale three-year project was Lunched in 1989 to prove the physical benefits of tea polyphenols for human beings. This unprecedented research project had four sponsors; the Shizuoka Prefecture, the University of Shizuoka, the Seirei Mikatabara General Hospital, and Mitsui Nori Co., Ltd.

The results were even more amazing than the researchers had originally expected. Early results from the Japanese project attracted the attention of researchers throughout the world. In this country, prestigious universities like Case Western Reserve in Ohio and Rutgers in New Jersey, joined the rest of the world in taking a long, hard look at green tea polyphenols.

ECCG Helps Prevent Melanomaand Other Skin Cancers

At Case Western Reserve University in Ohio, a group of scientists engaged in research on skin diseases, read reports from China and Japan on the antimutagenic effects of a water extract of green tea. (Antimutagenic means preventing mutation, or the initiation of cancerous cells.) Melanoma was once a rare form of skin cancer, but due to destruction of the ozone layer and increased ultra-violet B radiation, melanoma may soon head the list of killer cancers. The group at Case Western Reserve University had been searching for an anticarcinogen which might help prevent melanoma. They immediately began testing green tea on animals specially bred to develop skin cancer, and found that an extract of green tea polyphenols (GTP) helped

block the formation of cancers both when administered internally, and when applied directly to the skin. The percentages of success ranged from a low of 20 percent using topical application alone to a high of 89 percent with maximum dose combined treatment. Green tea extract prevented the binding of toxins to the DNA of cells, which then prevented the initiation of the cells. It also demolished free radicals. Since free radicals have one unpaired electron, they are easily detected by electron spin resonance (ESR) spectroscopy. When green tea extract was added to a solution containing free radicals, the free-radical ESR signals virtually disappeared. Green tea also worked at the second stage of tumor formation, the promotion stage, and there are some indications that green tea may have value as a treatment for cancers in the third, or progressive, stage. The group at Case Western concluded: “These data suggest that tea components possess antimutagenic and anticarcinogenic effects, and that they could protect humans against the risk of cancer by environmental agents.” At Rutgers University in New Jersey, extensive laboratory tests seconded the conclusion reached at Case Western. Green tea polyphenols were found to inhibit tumor formation in the skin, duodenum, stomach, and lungs of test animals.

Experiments by Randall J. Ruch and others, at the Departments of Pathology and Pharmacology and Experimental Therapeutics at the Medical College of Ohio in Toledo, examined the effects of Green Tea Antioxidant (GTA) on two cellular responses that may be important mechanisms of tumor promotion; that is, cell death and the inhibition of intercellular communication. In this study, primary cultured mouse hepatocytes (liver cells) were used to study the protective effects of GTA when the cells were exposed to the carcinogens paraquat and glucose oxidase (GO). The results clearly indicate that the antioxidant action of green tea polyphenols protected the cells against death, and/or damage.

Cytotoxicity (cell-killing ability) of paraquat in mouse hepatocytes is represented by the top line. When GTA was added (bottom line), the cells received significant protection. Each point represents the mean values from triplicate cultures.

The protective ability of GTA is dose related. In this figure, the bottom line represents the control group of cells not treated with paraquat. The top line shows the reduction of paraquat’s cell-killing ability by increasing doses of GTA.

The cytotoxicity of glucose oxidase in mouse hepatocytes and prevention by GTA.

Green Tea Protects Against Environmental Toxins and Carcinogens in Popular Processed

Foods The Faculty of Pharmaceutical Sciences at Okayama University in Japan undertook an in-depth survey of the antimutagenic actions of EGCG, and found that this green tea polyphenol protected cellular genetic materials from damage through exposure to a veriety of environmental toxins. The antioxidant activity of EGCG protected the strands of DNA from the breakage normally caused by hydroxyl free radicals. At the British Columbia Cancer Research Center in Vancouver, Canada, Dr. Hans F. Stich made at tempts to simulate conditions to which human groups are actually exposed. Consumption of salted fish has long been thought to induce human cancer, and fish preserved in this manner are known to contain mutagenic compounds. Dr. Stich also tested nitrite-treated fish. (Nitrites, and nitrates which are converted in the body to nitrites, used in hot dogs, bacon, and many lunch meats, are notorious carcinogens.) The mutagenic activity of both salted and nitrite-treated fish were “markedly inhibited if the nitrosation reaction proceeded in the presence of green tea infusions.” These studies generated more studies, and the conclusion from all researchers was that green tea polyphenols protected cellular genetic material against a wide variety of mutagenic toxins including

paraquat, benzege, ultraviolet B, and aflatoxins. EGCG and GTP were also extremely effective in preventing damage from preservatives commonly used in processed foods. Green tea emerged as a safe and effective cancer preventative, an anticarcinogen. The primary value of green tea appears to be in the early stages of cancer formation because of its unique ability to preserve the genetic integrity of cells; however, green tea also appeared to prevent metastasis of advanced cancer in laboratory animals.

In Human Trials the Side Effects of Green Tea Were All on the Plus Side

When Japanese researchers began their all-out investigation of green tea polyphenols versus cancer in 1989, the first thing they did was to test the safety of green tea with human volunteers. The volunteers were given comprehensive physical exams at the beginning and at regular intervals throughout the testing period by the staff at the Seirei Mikatabara General Hospital in Shizuoka. Fifty-seven percent of the volunteers reported a subjective feeling of improvement from taking green tea concentrates. Only three patients had complaints. They experienced minor stomach upsets, but did not want to discontinue taking the tea extract. There were a number of other side effects, however, all of them a major health bonus. Green tea lowered blood pressure levels, lowered cholesterol counts, lowered blood sugar levels, and regularized bowel movements. Research efforts were redoubled in order to investigate the additional health benefits of green tea polyphenols.

Green Tea and AIDS The global epidemic of AIDS has compelled researchers to routinely screen natural products for any compound showing anti-retroviral/anti-human immunodeficiency virus (HIV) activity. Green tea polyphenols proved to selectively inhibit HIV- associated reverse transciptase (an enzyme necessary for the reproduction of the virus and the target of most AIDS drugs) without also inhibiting cellular DNA polymerases. These polymerases are enzymes utilized in the replication of normal cells. AZT, HPA 23, and DDC, anti-retroviral drugs, have all proved to have toxic side effects which begin when they interfere with DNA polymerase.

Green tea polyphenols prevented the formation of HIV-RT without compromising cellular DNA and RNA. Researchers at the Aichi Cancer Research Institute in Japan concluded that EGCG was a “very” strong inhibitor for HIV-RT.”

Green Tea Selectively Inhibits Growth of Undesirable Intestinal Bacteria

The various Clostridium species are the causes of a variety of human diseases such as sudden death, toxicity, mutagenesis, carcinogensis, or aging. They act by transforming the food we eat, or substances produced inside our own bodies, into harmful products within the intestinal tract. The microflora of patients suffering from cancer, and of elderly patients, are mainly composed of Clostridia and other harmful bacteria with very few beneficial Lactobacilli. Green tea selectively retards the growth of the harmful bacteria without destroying the beneficial residents of the digestive system. The importance of beneficial intestinal flora cannot be overestimated. The human gut normally contains several pounds of bacteria - a number beyond counting – and the kind of bacteria has a profound influence on overall health. Long – lived people in Siberia, the Himalayas, and in mountainous regions of South America – who lead active and productive lives into their hundredth year or more, (some live to 150 plus) have one thing in common: a gut full of beneficial Lactobacilli.

Polyphenols Zap the Streptococcus Responsible for Tooth Decay

There is a traditional saying in Japan that drinking green tea keeps the mouth clean. Tests conducted in the laboratories at Taiyo Kagaku, Co., Ltd., indicated that green tea inhibited the growth of Streptococus mutans, the primary bacterium responsible for tooth decay. The polyphenols also slowed down the formation of plaque, the sticky stuff to which the bacteria adhere. Clinical tests were conducted at primary schools, and the incidence of dental caries among children who took a cup of tea immediately after lunch was found to be significantly lower. Tradition has it right green tea after each meal does keep your mouth clean. Several patents have already

been filed in Japan for the use of GTP as an active ingredient in mouthwash and toothpaste. You can get

the same benefit from drinking a pleasant cup of tea after each meal.

Green Tea May Prevent Food Poisoning,Colds, and Flu

Another traditional belief is that green tea protects against food poisoning and the influenza virus, Preliminary laboratory studies indicate that this tradition may also have some basis in fact. GTP interferes with the enzyme production of various bacteria and viruses. In laboratory tests, green tea polyphenols completely zapped the influenza virus at concentrations as low as one part per million (ppm). Since an ordinary cup of tea contains about 1,000 ppm of tea polyphenols, green tea is potent protection against the pathogens which cause colds and flu. Researchers at the Mitsui Norin Co., Ltd., wrote: “With electron microscopic observation, it was confirmed that the spikes of influenza viruses were totally covered by tea polyphenolic molecules, rendering them ineffective. The potency of these compounds on the virus is almost incredible.” Further research revealed that GTP can even inhibit the growth of the bacterium which causes cholera, and in tests against the bacteria which cause most types of food poisoning, green tea won out in concentrations far lower than would be consumed in everyday drinking of tea.

Green Tea and Heart Disease One of the primary contributors to cardiovascular disease may be the tendency of platelets, cell fragments critical to the blood clotting process, to clump together, or aggregate. This leads to reduced blood flow and impaired oxygen delivery to the tissues. Platelet clumping is a precursor of atherosclerotic plaque formation, which ultimately clogs vital arteries. Green tea possesses pronounced anti-platelet activity; EGCG is the most potent anti-clumping factor in green tea, with activity comparable to that of aspirin. However, unlike aspirin, EGCG does not irritate the stomach, and also

blocks the clumping activity of Platelet Activating Factor (PAF) which aspirin cannot do.

A secondary contributor to cardiovascular disease is elevated blood cholesterol levels, especially LDL. Green tea effectively reduced cholesterol levels in

animals fed diets high in saturated facts, lowered overall cholesterol levels as well as LDL levels in human volunteers, inhibited cholesterol absorption and promoted cholesterol excertion. And green tea helps prevent strokes. In a population study involving almost ten thousand women over the age of forty, it was found that the daily consumption of five or more cups of green tea offered significant protection against cerebrovascular accident, or stroke. The mortality rate was two or even more times higher among those who did not drink green tea.

The Effect of Green Tea on Body Fatand Weight Loss

Inhibition of the enzyme a-Amylase, found in saliva or in the intestine, is considered an effective method of controlling obesity because it blocks the conversion (by this enzyme) of food starch into glucose. Green tea polyphenols did block the action of a-Amylase, but theoflavins found in black tea proved to be even more potent. Black tea, however, has none of the other advantages of green tea. Green tea also did something black tea could not do – it lowered the body fat content in laboratory animals. When rats were fed a normal diet (5 percent fat content with a balanced variety of fats), the body fat content, including fatty deposits in the liver, was significantly depressed.

In another test, the balanced oils were replaced by palm oil. Palm oil promotes the accumulation of fats. The addition of GTP to the palm oil diet suppressed the excess accumulation of body and liver fat to the extent that it was reduced almost to the same level as the group of rats fed the normal diet. However, a strange thing happened. The fat-reducing ability of GTP leveled off after a period of three months. Researchers concluded that body mechanisms must act to balance out the influence of catechins on body fat after a period of time. There appeared to be no time limit on the influence of GTP on a-Amylase, or on the other beneficial effects of green tea polyphenols.

Green Tea and Gamma Radiation

Radiation causes various damage to the human body. One organ particularly susceptible to radiation damage is the thymus, the all-important master gland of the immune system. A certain strain of rat has been bred to develop lymphomas of the thymus in response to irradiation. In the control group (the rats fed a normal diet without green tea), 30 percent of the rats died of malignant lymphomas by the fortieth week. The death rate in the group fed green tea polyphenols dropped to 10 percent in the same time period.

Table 2. Stroke and cerebral hemorrhage mortality rates, by age, green tea habits, and salt intake habits among non-smoking and non-drinking women. The number of cases are the numbers in parentheses.

GREEN TEA CONSUMPTION BY

Mortality Group 40-59-years-old subjects >60 years-old subjectsfrom

< 5 cups/day > 5 cups/day < 5 cups/day > 5 cups/day

Stroke All cases 1.05 (6) 0.35 (1) 36.66 (134) 15.47 (33) High salt eaters + 0.32 (1) 0.47 (1) 30.23 (54) 15.87 (25)

Cerebral All cases 0.53 (3) 0.00 (0) 8.75 (32) 3.28 (7)hemonhage High salt eaters 0.00 (0) 0.00 (0) 7.28 (13) 3.81 (6)

+ Those who took miso soup and pickles almost daily.

These results indicated that the daily consumption of green tea could offer substantial protection against radiation damaged in humans.

How Much Green Tea Will Offer MaximumProtection in Terms of Cancer and Heart

Disease?

The final verdict isn’t in on green tea-research continues, and every day more protective factors emerge. In the meantime it is clear that green tea should be a part of everyone’s diet. Green tea offers vital protection against environmental factors over which we have no control. Green tea helps tip the health scales in our favor, and just might be the deciding factor between vibrant health and slow death. So how much green tea should we take? Ideally, green tea should be taken as a drink after meals, and the amount supplemented with green tea extract containing concentrated polyphenols. Drinking a cup of green tea after each meal will keep the mouth clean, protect against tooth decay,

and protect against food poisoning, colds, and flu. A note of caution-do not drink tea ( or anything else) scalding hot! Consumption of hot liquids promotes cancer of the esophagus. So how much? Each cup of tea contains approximately 30 mg. of green tea polyphenols. The maximum effective dose for protection against mutagenesis and cancer is the equivalent of twenty cups of green tea per day, or 600 mg. of green tea polyphenols. Three cups per day taken as tea provides 90 mg., so a green tea extract supplement would need to provide an additional 510 mg. per day for maximum protection. Green tea and green tea extract may be purchased from your favorite health food supplier. To brew green tea use two teaspoons of dried tea leaves per cup of boiling water. Put the leaves in a non-reactive ceramic or stainless steel teapot, add the boiling water and steep anywhere from five to twenty minutes depending upon the flavor desired. Do not drink boiling hot.

CHAPTER FOUR

Shark Cartilage Takes a Bite Out of Cancer

In China, ancient tradi-tions assert that shark fin soup increases stamina, builds resistance to disease, and peps up one’s sex life. The truth of the matter is that shark fin, or shark cartilage, may do all that and more-much more. Researchers have discovered almost incredible health benefits associated with the consumption of shark cartilage. Shark cartilage removes the pain of both osteoarthritis and rheumatoid arthritis without side effects. It is being used successfully to treat psoriasis and neovascular glaucoma, and in test after test tumors shrink in its path. Sharks are the healthiest creatures on the earth. They are holdover from prehistoric times, having existed in their present form for 400 million years, and they possess remarkable immunity to cancer and infection. According to Dr. I. William Lane, author of the book Sharks Don’t Get Cancer, sharks don’t have a single bone in their bodies. Their skeletons are made of pure cartilage, which is less dense and more pliable than bone, and gives the shark the advantages of buoyancy and flexibility. They also have a highly effective and unusual immune system which keeps these denizens of the deep free of infection and disease. The human immune system must be stimulated by an antigen before it goes into action. The shark’s immune system, however, constantly circulates antibodies through the shark’s bloodstream, ready to attack bacterial and viral invaders at any time. These antibodies also appear to protect sharks against a barrage of chemicals and carcinogens that easily kill other fish and most mammals. Michael Sigel, chairman emeritus of the Department of Microbiology and Immunology at the University of South Carolina Medical School, was

intrigued by the fact that sharks resist cancer even when

placed in “carcinogen-laden enclosed water.” Sigel wanted to know if the shark’s virtual immunity to cancer might be translated into a preventative, or a therapy for humans. Sigel’s research was only the beginning. Substances called mucopolysaccharides-large molecules of linked together sugars, including amino sugars-in shark cartilage were reputed to have beneficial results when used to treat various forms of arthritis, colitis, gastritis, eczema, atherosclerosis, asthma, and emphysema; all of which are associated with changes in the mucopolysaccharide content of affected tissues. Original researchers assumed that the health benefits of shark cartilage were linked to the mucopolysaccharides, but this appears to be only half the story. Additional research has uncovered another factor, anti-angiogenesis, and it is this which puts shark cartilage high on the list of natural substances which fight cancer-and win. Angiogenesis means the formation of new blood vessels. Cartilage, which does not contain blood vessels, is a potent inhibitor of angiogenesis, and shark cartilage is the most powerful of all. Tests conducted at the Massachusetts Institute of Technology demonstrated that the anti-angiogenesis factors in shark cartilage are a thousand times more potent that those in bovine cartilage.

Solid Tumors Require a Blood Supply

In 1971, Dr. Judah Folkman of Harvard Medical School published his now famous and highly regarding hypothesis that solid tumors cannot grow without a network of blood vessels to nourish them. He con-

cluded that inhibiting the development of new blood vessels would be a valuable cancer therapy, and in his book Biologic Therapy of Cancer listed shark cartilage as one of thirteen substances which inhibit angiogenesis.

Shark Cartilage Wins the War Against Cancer Shark cartilage hit the headlines in 1993 when Mike Wallace and the crew of “60 Minutes” went to Cuba to

film the dramatic progress of a clinical trial using shark cartilage on thirty terminal cancer patients. Scientists from the National Cancer Institute reviewed the case records and confirmed that “significant remissions” had been recorded. More complete information is available from the earlier Prudden clinical trials conducted at Columbia University in 1985. Dr. John Prudden successfully treated cancer patients with a preparation from bovine cartilage. The thirty-one patients were beyond hope-standard treatments had been deemed of no further value. Even though cartilage from cows is not as powerful as shark cartilage, 90 percent of the patients responded to the treatment, and 60 percent went into remission. Remember, these were patients mainstream medicine had already written off as “terminal.” The malignancies successfully overcome by Dr. Prudden’s cartilage mixture were cancer of the prostate, ovaries, cervix, and rectum. In 1988, Dr. Ghanem Atassi of the Institut Jules Bordet in Brussels conducted shark cartilage tests with laboratory animals that had received grafts of melanoma, a particularly virulent form of cancer. After twenty-one days, the tumors in the untreated control group had doubled in size while the tumors in the animals that had been given shark cartilage had decreased in size by 40 percent. The researchers noted that most of the tumor growth in the control group occurred after an initial waiting period of two weeks. They hypothesized that during those two weeks the new system of blood vessels was being established in response to a substance released by the tumor itself. This hypothesis has been borne out in subsequent studies. Once these reports were released, studies on shark cartilage began to pop up everywhere. In Costa Rica, Dr. Carlos Luis Alpizar treated a patient who had an inoperable grapefruit-sized abdominal tumor. After six months of treatment the tumor had regressed to the size of a walnut. In Mexico, Dr. Ernesto Contreras, Jr. treated 8 terminal cancer patients with shark cartilage. Within two months, 7 of the 8 experienced a reduction in tumor size ranging from 30 to 100 percent. In Panama, a patient with an advanced liver tumor experienced complete remission after eight weeks of shark cartilage therapy. There are clinical trials presently being conducted in every country in the industrialized world, and the

preliminary results from these are just as exciting as Dr. John Prudden’s results from ten years ago. Dr. I. William Lane reported on trials in Mexico, Holland, Germany, and France. According to Lane, “Early work has shown 7 of 8 advanced tumors of various types largely disappearing in 11 weeks, and 8 of 8 advanced breast tumors being materially reduced and encapsulated in 4 to 6 weeks of shark cartilage therapy.” There are a few trials being conducted here in the United States in spite of the fact that the National Cancer Institute refuses to help foot the bill. On April 19, 1993, the NCI officially announced that it would not pay for trials of shark cartilage because the studies were “not sufficiently impressive.” What does the National Cancer Institute want for its money? What constitutes “impressive?” No conventional cancer drug ever tested recorded a 60 percent remission rate in terminal patients. Could it be that there is no mega-buck profit potential in shark cartilage for the medical-pharmaceutical complex? In the mean time, millions of lives are being lost. Eighteen months ago, I was consulted by two cancer patients, both women in their early forties. Betty L. had been diagnosed with advanced cancer of the liver which was already metastasized. Her oncologist told her to “go home and prepare to “die” Shannon W., however, had a small tumor in the left lung. According to her oncologist, the prognosis was rosy. Shannon elected to follow her oncologist’s advice to the letter. She underwent surgery, followed by a course of radiation therapy. I attended her funeral six months ago. Betty, who had nothing to lose, chose the natural route. She completely changed her diet, got on a balanced program of nutritional supplementation, and took herbs and shark cartilage. I saw Betty a week ago. She is radiant with health and reports that she has never felt better. Her oncologist is mystified. All the secondary tumors have disappeared and the initial tumor in her liver has been reduced by 80 percent.

When she told him what she’d been doing the ordered Betty to “give up that witch doctor stuff” before she hurt herself-that her improvement was a “ spontaneous remission.” Needless to say, that particular oncologist is now her ex-physician.

How Anti-Angiogenesis Works Except for periods of growth in childhood, the proliferation of new capillaries is virtually absent in

normal tissue. Normal angiogenesis, which is a self limited process, is restricted to a few conditions including wound healing, recovery from surgery, and pregnancy-when a woman is building a new blood supply to nourish her embryo. In a normal, healthy, non-pregnant adult, angiogenesis is virtually non-existent. In contrast, in certain pathological conditions angiogenesis is stimulated. This unwanted proliferation of capillaries occurs in cancer, rheumatoid arthritis, osteoarthritis, diabetic retinopathy, neovascular glaucoma, psoriasis, and regional enteritis. Probably the most life-threatening manifestation of pathological angiogenesis is in the formation of solid tumors. (Most cancers involve solid tumors, the exceptions are leukemia, Hodgkin’s’ disease, and lymphoma.) Tumors without a blood supply can grow to only about one millimeter in diameter, approximately a million cells. Up to that point the substances needed for tumor growth, like oxygen and nutrients, enter the tumor by diffusion. To grow larger, and to metastasize, tumors must have a blood supply. When a tumor reaches the one millimeter point, it releases stimulating factors which act on small blood vessels and encourage them to grow into the tumor and proliferate. It is easy to understand how the anti-angiogenesis factor in shark cartilage works against cancer- without a blood supply the tumor is limited and cannot grow. Results from laboratory studies and clinical trials indicate that shark cartilage also does something to kill cancer cells under certain conditions. This function is not as yet fully understood, but we do not have to wait for all the “I”s to be dotted and the “T”s to be crossed; the important knowledge is that shark cartilage works and shark cartilage is non-toxic.

Keep in mind that physicians were curing scurvy with limes and lemons for many hundreds of years before vitamin C was discovered in 1930.

Shark Cartilage and Arthritis During clinical trials, cancer patients taking shark cartilage reported amazing relief from both rheumatoid arthritis and osteoarthritis, as well as psoriasis and eye disorders involving angiogenesis.

Rheumatoid arthritis is an auto-immune disease wherein the body attacks itself. Osteoarthritis arises from the wear and tear on joints. Although the causes are very different, both forms of arthritis have two things in common-crippling pain and the proliferation of capillaries. Although shark cartilage does not repair worn human cartilage, it does have pronounced anti-inflammatory action which reduces the pain and swelling and allows the patient to function normally. In one test at the University of Miami Medical School, patients reported that pain scores (on a scale of 1 to 10) were reduced by at least 60 percent. One man had to wear knee braces and use two canes to walk. By the end of the study, he was walking normally without braces or canes. The medical community objected to this test because the patient response was necessarily subjective. They cited placebo effect and other psycho-physiological manifestations. The next study involved sixteen dogs suffering from extreme osteoarthritis. Measurements of improvement were based on functional criteria like the ability to run or to jump over an obstacle, and non-functional criteria like swelling, which could be measured by an observer. After three weeks on shark cartilage, all of the dogs showed at least a 50 percent improvement in the functional criteria, and measurable swelling and inflammation had decreased by 70 percent. There were no side effects, and all the owners described their pets as much more active. Many arthritis patients are also heart patients and have expressed fears about taking shark cartilage because of the anti-angiogenesis factor. Keep in mind that angiogenesis is not normal in adults except during pregnancy or wound healing. Also, the dose required for relief from arthritis pain is only a fraction of that required for the full-scale anti-angiogenesis assault on tumors. The arthritis dose is completely safe for those with cardiovascular disease.

How Much Shark Cartilage Is the Right Dose?

The dosage of shark cartilage in the treatment of cancer is critical; most cancer patients have been taking too little. The effective dose used in most of the clinical trials is one gram (1,000 mg.) per two pounds of body weight, per day. In other words, an individual weighing 100 pounds should take 50 grams of shark cartilage per day in

divided doses (morning, noon, and evening) on an empty stomach. The least expensive way to buy shark cartilage is in powder form. The powder may be taken orally, mixed with juice, or used in a retention enema. The trick is to read the label and look for pure shark car-

tilage. Some manufacturers have “bulked up” their product with fillers. For arthritis relief, the dose varies from four grams per day to about nine grams. Start with one gram and work up until you experience relief. Again, take the cartilage in divided doses on an empty stomach. A lesser amount on a daily basis provides anti-inflammatory action, and is believed to help prevent the formation of cancer.

Note: Children, pregnant women, and those who are recovering from a massive injury or surgery should not take shark cartilage because it stops the growth of new blood vessels.

CHAPTER FIVE

Pycnogenols–The life Extenders with the Funny Name

Pycnogenols, found in grape seeds,pine bark, and various nutshells are bioflavonoids like the catechins in green tea. Generally speaking, biofla-vonoids are a group of plant substanc-es with recognized antioxidantproperties which also have the abilityto reduce inflammation. More specif-ically, each different group of biof-lavonoids has a specialized function in human biochemistry. Catechins do things that pycnogenols cannot do, and pycnogenols do things catechins can’t do. Together they provide double-barreled protection against illness and disease. Like other members of the green pharmacy, pycnogenols have been around a while. Native Americans in Quebec had been using these bioflavonoids for centuries by the time Jacques Cartier began exploring the Gulf of St. Lawrence River. By December of 1534, almost one-fourth of Cartier’s 110 man crew had died of scurvy (vitamin C deficiency disease), and more than fifty others were seriously ill. The remainder were too weak to hunt for food, or to dig graves for their departed comrades. Fortunately for Cartier and the surviving members of his crew, a Quebec Indian taught him how to cure the deadly illness which had struck down the Europeans by brewing a tea from the needles and bark of pine trees. We now know that the needles of the Anneda pine contained a very small amount of vitamin C. The pycnogenols in the pine bark intensified the antiscorbutic action of the vitamin C, enabling Cartier and his crew to recover. More than 400 hundred years later, Professor Jacques Masquelier, now Dean Emeritus of the Faculty of Materia Medica of the University of Bordeaux

In France, was a visiting professor in Quebec. While there he heard the Story of Cartier and the Indian and became intrigued. He began researching the bioflavonoids in pine bark, grape seeds, and various nut

shells and published his findings in 1966.

Masquelier believed his extract was one compound and named it pycnogenol, which means “substances which deliver condensation products.” Later, improved analytical instruments showed that Masquelier’s pycnogenol was a mixture of compounds of the bioflavonoid group called proanthocyanidins.

Pycnogenols Fight the Major Killer Diseases with Powerful Antioxidant Action

New diseases are constantly being added to the free-radical list. Early research led by Dr. Denham Harman of the University of California at Berkeley pointed to free-radical involvement in cancer, heart diseases, arthritis, and aging. Today, according to renowned chemist and nutritionist Dr. Jeffrey Bland, the list has grown to include at least sixty major diseases caused or promoted by free radicals rampaging through the body-diseases like Alzheimer’s Parkinson’s disease, cataracts, Crohn’s disease, lupus erythematosus, ulcerative colitis, and various kidney and liver diseases. The antioxidant nutrients work together to fight free radicals. Some can protect body components not reached by other antioxidants, which is why it is important to take a broad range of antioxidant nutrients, and one of the reasons why we need pycnogenols as well as the catechins in green tea. Pycnogenols protect and intensify the action of vitamin C – another powerful antioxidant – and vi-

tamin C can regenerate vitamin E that has already been “spent” scavenging free radicals. Most of the other antioxidants are more effective in the presence of pycnogenols, and the proanthocyanidins are pow-erful free-radical scavengers by themselves. In otherwords, nutrients work together to provide even greater protection in the aggregate than any one substance can provide by itself.

Pycnogenols Have Been Dubbed The Youth Cosmetic in a Capsule: Users Look

Younger While Preventing SkinCancer

Pycnogenols do something special. Besides scav-enging dangerous free radicals (which also helps protect against cell initiation by ultraviolet radiation), they directly affect the underlying support structure of the skin. The results are nothing short of amazing. Skin is the body’s largest organ, making up about 10 percent of our total body weight. A piece of skin no larger than a quarter contains 3 feet of blood vessels, 12 feet of nerves with hundreds of nerve endings, 100 sweat glands, 10 hair follicles, 15 oil-producing glands, and more than 3 million cells. Aging causes the elastic fibers in the skin to lose their resilience. Collagen, a protein, is the main component of the dermis, or the supporting layer just beneath the outer surface of the skin. An interlacing of collagen with elastin gives skin its strength, elasticity, and smoothness. Pycnogenols are unique in their ability to reactivate damaged collagen and elastin. These biofla-vonoids bind to the collagen fibers and realign them to a more youthful, undamaged form. In the laboratory, pycnogenol increases the strength of collagen fibers; studies at Baylor University College of Medicine show that pycnogenols bind tightly with skin collagen and restore it to a more youthful state. Pycnogenols also prevented the fragmentation of elastin fibers caused by the aging enzyme elastase. Experiments at the University of Jyvaskyla in Finland indicate that pycnogenols protect the skin from UV-released free radicals-applied externally, pycnogenols were an effective sunscreen. Pycnogenols also have the ability to inhibit the initiation of cells and tumor production in the skinthrough other causes. Researchers at the University of Nottingham in England report that the free-radical scavenging effect slows cancer mutagenesis in the

skin, and that pycnogenols inhibit the damaging en-zyme monooxygenase. Monooxygenase promotes the formation of highly carcinogenic compounds from benzopyrene. This may be very important to smokers, or those who must live around smokers, because tobacco smoke contains significant amounts of benzopyrene. In over thirty years of comprehensive testing, pycnogenols have proved to be completely non-toxic and safe. The only side effect reported by users of pycnogenols at saturation dose is a more radiant and youthful skin.

Pycnogenols Improve Brain Function

Brain cells are super-sensitive to many compounds which may be needed by other cells in the body. The brain protects itself from these compounds circulating in the blood with a device called the blood-brain barrier. Pycnogenol is one of the antioxidants which can readily cross the blood-brain barrier to protect brain cells against the ravaging effects of free radicals. Protection of brain cells helps memory and reduces senility. In clinical trials, pycnogenols substantially improved sluggish memories. Like the catechins in green tea, the proanthocyanidins in pycnogenols strengthen capillaries, thus helping prevent strokes. In the laboratory, pycnogenols have significantly increased the life spans of rats that are genetically hypertensive and prone to early death from stroke.

Like Green Tea, Pycnogenols Help Prevent Cardiovascular Diseases

The road to a heart attack is a multi-step process. First, macrophages filled with oxidized low density lipoprotein (LDL, the “bad” cholesterol) adhere to the artery walls. These cells, called foam cells, promote the formation of arterial plaque which is the substance that eventually blocks arteries. The narrowed artery then damages blood platelets as they squeeze through, encouraging clumping and clot formation. Green tea polyphenols help prevent platelet clumping as do pycnogenols, but the real break- through in protection against cardiovascular diseases is the new knowledge that fats in the bloodstream (LDL) become lodged in artery walls only when the lipoproteins have combined with oxygen and turned rancid. Dr. Ishwarial Jialal of the University of Texas Southwestern Medical Center in Dallas showed that antioxidants could block the damaging oxidation of LDL, thereby protecting even cholesterol-sensitive individuals against arterial blockage. Dr. JoAnn Manson of Brigham and Women’s Hospital In Boston studied the diets of 87,245 nurses over a period of eight years. The women who took healthy doses of antioxidants had far fewer heart attacks and strokes. Studies in England, France, and Germany show that pycnogenols improve peripheral circulation by strengthening capillaries. Most people underestimate the importance of the tiny blood vessels called

capillaries. Arteries and veins are merely conduits through which blood flows to or from the heart, lungs, and capillaries. The purpose of all this action is to exchange nutrients for waste products at the cellular level. The heart pumps and the arteries carry the blood to the capillaries, where all the action takes place. It is here that nutrients are exchanged for waste products. The blood is then carried by the veins back to the heart, where the process begins all over again. Capillaries, unlike multilayered veins and arteries, are composed of a single cell layer. These cells are reinforced with collagen, and pycnogenols not only strengthen collagen, they also intensify the action of vitamin C which is necessary for the production of collagen in the first place. This has the effect of restoring capillary resistance and permeability. (Permeability is the mechanism by which nutrients and wastes are exchanged at the cellular level.) And by reducing fragility, proanthocyanidins prevent bruising and improve varicose veins. A study at the Institute of Bio-Research in Hanover, Germany, found a 300 percent improvement in capillary strength after ten days of oral pycnogenols at a dosage of 1,500 mg. per day. These amazing proanthocyanidins also relieve venous insufficiency which is the primary factor in varicose veins, restless leg syndrome, and increased lower leg blood volume. After the blood is returned to the veins, it must be pumped back to the heart, but by the time it gets to the veins the pressure of the heartbeat has diminished. Veins have one-way valves and a built-in pump to help things along.

The vein pump in the legs is powered by the large muscles. Couch potatoes beware-when we are inactive, the muscle-vein pump does not operate and blood volume increases in the leg veins. The pressure rises, the one-way valves collapse, and gravity pulls the blood to the lower leg. This results in ede-ma, swelling, pain, varicose veins, and even hemor rhoids. Dr. Feine-Haake, a specialist in internal medicine in Hamburg, Germany, reports that 90 mg. of pycnogenols daily created a clear improvement of varicose veins in all 110 of his patients who participated in clinical trials. Among the forty-one patients who also had nightly leg cramps, 93 percent reported a significant improvement.

Pycnogenols Also a Boon to Allergy Sufferers. Stress Victims, and Athletes

Most people do not realize that allergies are not a disease, but a symptom; a process of inflammation now known to be a disorder of the immune system. Histamines are one of the major culprits in producing allergy symptoms. At the 1990 International Symposium on Pycnogenols, Dr. D. White of the University of Nottingham in England reported that pycnogenols “greatly reduce the formation of histamine.” They also inhibited the degranulation of mast cells. Mast cells are large cells with coarse granules that contain histamine and other allergy-related substanc es. When these cells degranulate, all the mediators of an allergic reaction, including histamine, are released into the surrounding tissues. By preventing degranu lation, pycnogenols stop allergic reactions before theystart. Excess histamine release is also involved in the formation of stress-related ulcers. Dr. Duncan Bell of Ipswich Hospital in England reported that in clinical trials, pycnogenols reduced stress ulcers in the stomach and duodenum by 82 percent. And the ability of pycnogenols to bind with and repair collagen greatly improves joint flexibility. Dr. Richard A. Passwater, noted nutritionist, advises all athletes to take pycnogenols regularly in order to minimize inflammation and swelling in the case of aninjury.

Pine Bark Versus Grape Seeds

Controversy rages over whether the pycnogenols extracted from pine bark are better than the pycno-genols from grape seeds, and vice versa. Althoughthe proanthocyanidins in both are quite similar, grape seeds have the edge. They contain the proanthocyanidin B2-30-0-gallate, and other gallic esters which have recently been described as the most active substances in the battle against free radicals. These are not contained in pine bark extract. In addition, grape seed extract is likely to be lessexpensive because pine bark is a dirtier starting ma-terial and requires extensive cleaning. Grape seeds

arrive at the plant as a by-product of the wine indus-try, already clean and ready for extraction. In France,where pycnogenols have been used for decades, grapeseed extract outsells pine bark by 400 percent. Do not be confused by the names of the products.Dr. Masquelier called the substance he found in pinebark, pycnogenol. Unfortunately, the word Pycnogenol has now become a registered trademark for the proanthocyanidins in pine bark. The substances in grape seed extract are called pycnogenols (plural) in order not to infringe on the trademark rights. They may also be called proanthocyanidins, or merely grape seed extract.

How to Take Pycnogenols

A saturation dose of pycnogenols, the amount needed for maximum protection, is based on bodyweight. The rule used by most researchers is 1 mg.per pound of body weight per day. In other words,an individual weighing 150 pounds should take 150

mg. of pycnogenols per day. Dr. Earl Mindell putsthis dosage at a higher level. He recommends begin-ning with dose of 400 to 600 mg. per day for tendays, then reducing the amount to 200 to 300 mg.per day. For continuous protection throughout the day, pycnogenols should be taken in divided doses. If the dosage level is 150 mg., take 50 mg. in the morning,50 mg. at noon, and 50 mg. before bedtime.

CHAPTER SIX

Phytochemicals: The Newest Cancer Preventatives and Treatmentsfrom the Kitchen

As the cliché goes you are what you eat-and now science can prove it. A re-cent cover story in Newsweek, “TheSearch for the Magic Pill,” lauded phy-tochemicals and their great potential forpromoting longevity. Phytochemicals are plant-derivedsubstances found in all those green, redand yellow things your mother used tourge you to eat-in vegetables, fruits,herbs, and spices. For years, we have assumed that the remarkable cancer-fighting power in fruits and vegetables was due to nutrients like vitamin C and beta-carotene. Now we know that nutrients and fiber are not the only bonus we get from our daily servings of veggies-we get phytochemicals.

What You Eat Can Encourage Cancer-Or Prevent Cancer

The National Cancer Institute says that at least one-third of all cancers are linked to diet. British researchers like Richard Doll put the figure higher as high as 60 percent. Either way, ever since scientists found the cancer/diet connection in the 1970s, the answers have been coming up “fruits and vegetables.” Dr. Gladys Block of the University of California at Berkeley reviewed 170 different studies from all over the world. The message was clear: those who eat the most fruits and vegetables get the most protection from cancer. The evidence was so overwhelming that Dr. Block avers that fruits and vegetables could virtually wipe out the plague of cancer.

Foods Known to Help PreventCancer

The phytochemicals and nutrients ingarlic, cabbage, broccoli, kale, cauliflower, brussels sprouts, collard greens, soybeans,

onions, carrots, and tomatoes are proven cancer fighters. All green and yellow vegetables are considered preventative to some degree. Citrus fruits, cantaloupe, and berries head the list of anti-carcino-

genic fruits. The National Cancer Institute is also investigating the anti-carcinogenic properties of brown rice, flax seed, oats, barley, cucumbers, mint, oregano, rosemary, sage, thyme, basil, licorice, and tarragon.

Foods That Promote Cancer Meat, high-fat foods, omega-6 vegetable oils like corn oil (especially those oils which have been heat-processed), excessive alcohol, and food additives and preservatives like nitrites and nitrates are known to promote the formation of cancer. Some fats actually feed cancer. Animal fat consistently pops up in the diets of those with cancer, and oils high in omega-6 polyunsaturated fats, such as corn oil, are a proven cancer danger. In the laboratory, feeding experimental animals corn oil sent thecancer rates zooming. Unfortunately, most of the polyunsaturated oils popularized by the cholesterol scare are high in omega-6 fats. These fats promote cancer in several ways. They act as a fuel to stimulate tumor growth, and also stimulate bile acids in the colon which may actually initiate cells. And, according to the American Health Foundation, both animal fats and omega-6 oils depress the immune system’s ability to fight cancerous cells.

According to Dr. Ernst L. Wynder, of the American Health Foundation, monosaturated oils like olive oil are not cancer culprits. Recent evidence suggests that olive oil-type fat may help counteract cancer, as do oils high in omega-3 fatty acids like flax seed oil. Alcohol not only ups the risk of cancer of the upper and lower digestive tract, liver, prostate, and breast; it may also stimulate the spread of cancer by depressing the immune system. According to studies at UCLA, even a few binges can promote tumor progression. In laboratory animals, the equivalent of four or five drinks doubled the number of new lung tu-mors that had spread from the breast.

The Red in Tomatoes May Save Your Life

Lycopene, the substance responsible for the red color in tomatoes, has been found to have properties similar to beta-carotene, including nutritional value, antioxidant activity, anti-carcinogenic, and anti-tumor activity. A recent report in the American Journal of Clinical Nutrition says lycopene may be even more effective than beta-carotene in protecting against lung cancer in humans. Dr. Helmut Sies of Germany, has found that lycopene has twice the punch of beta-carotene in quenching singlet oxygen, a toxic free radical implicated in the initiation of cells. Studies at John Hopkins showed lycopene severely lacking in the blood of those with pancreatic, rectal, and bladder cancer, and researchers at the University of Illinois found low lycopene levels in the blood of women with a precancerous condition called cervical intra-epithelial neo-plasia. How many tomatoes have you eaten today?

The Saga of Anti-Cancer Cabbage

And then there’s the protection packed into broccoli, cabbage, kale, and the rest of the cruciferous vegetables. Called by the unwieldy name of isothiocyanate sulforaphane, this group of phytochemials helps to detoxify carcinogens and flush them from the body. People who eat plenty of vegetables in the cabbage family are much less likely to develop cancers of the digestive tract. Indoles, another phytochemical coumpound found in the crucifers, are known to prevent breast cancer through anti-estrogenic action. Jean Carper, in her book Food-Your MiracleMedicine, credits the crucifers with protecting against lung, colon, and breast cancer.

Garlic Keeps More Than Vampires at Bay

In studies at UCLA, extracts from garlic proved to have a profound effect on melanoma cells. The cancer cells began to differentiate, or revert to normal, under the influence of aged garlic extract. Scientists at the Kyoto Prefectural University of Medicine in Japan, report that “garlic is proved to have potent anti-tumor-promoting ability.” In Germany, garlic compounds were found to be toxic to malignant cells. Dr. Benjamin H. S. Lau of Loma Linda University School of Medicine asserts that garlic is a “biological

response modifier” which boosts the anticancer activity of macrophages, killer cells, and T cells. At the same time, garlic lowers blood pressure and cholesterol levels, and slashes the risk of heart attack in heart patients by 50 percent. In addition, garlic is a proven broad-spectrum antibiotic that combats bacteria, intestinal parasites, and viruses. It might be garlic’s antibiotic power that fights cancer of the stomach and colon. Recent evidence suggests that an infection by H.pylori bacteria contributes to the formation of these cancers. According to Dr. Tim Byers of the Centers for Disease Control, garlic may fight these cancers by attacking the bacteria.

Learn to Love Tofu

The humble soybean is packed with anticancer po-tential. Unfortunately, although the United Statesproduces about half the world’s soybeans, we export one-third of the crop to Japan and use the rest in foods for pets and agricultural animals. The Japanese,who hold the record for longevity, consume about anounce of soy per day. Americans eat too little to mea-sure. We have five times more fatal breast cancer,and four times more prostate cancer than the Japa-nese. In recent years, scientists have discovered enor-mous biochemical potential in soybeans. Dr. Ann R.Kennedy of the University of Pennsylvania Schoolof Medicine reports that a protease inhibitor in soy-called the Bowman-Birk inhibitor-is so activeagainst various cancers that she terms it “a universalcancer preventative agent.” In addition to the protease inhibitors, soybeanscontain a powerhouse of phytochemicals includingallicin, genistein, daidzein, phytates, saponins, phy-tosterols, phenolic acids, and lecithin. Dr. Stephen Barnes, professor of pharmacologyat the University of Alabama, calls the genistein phy-tochemical in soy an incredibly promising inhibitorof breast and prostate cancer. Other researchers seeit as a potential new cancer drug. Genistein has been shown to interfere with can-cer formation at every stage. It blocks an enzymewhich turns on the initiation process, and also inhibi-ts angiogenesis. In the test tube, genistein directlyblocks the growth of all types of cancer cells-of the breast, colon, lung, prostate, skin, and blood (leuke-mia). Soybeans also block estrogen’s ability to stimulatemalignant changes in breast tissue, and dramatically

slow the development of prostate cancers. Laboratory work at the University of Alabama in-dicates that soybeans may actually inoculate againstcancer when consumed at an early age. Even verylow doses of soy genistein given soon after birth de-layed the onset, size, and multiplicity of cancers inrats bred to develop cancer.

The Lactobacilli in Yogurt Boost the Cancer-Fighting Ability of the Immune System

The oldest living people in the world have largecolonies of beneficial bactetria established in their in-testines. Americans have few or none. Antibiotics and the foods we normally consume kill the good bacteria and allow a variety of pathogens (like Candida albicans) to take their place. Replacement of the good intestinal flora is critical to any program of health and healing.

The beneficial lactobacilli (translating literally as “milk-bacteria”) are what changes milk into yogurt in the first place. Unfortunately, most supermarket yogurt has been pasteurized, killing the bacteria and making the yogurt useless as a source of replacement bacteria. The surest way to make certain you get the cancer

protection offered by these friendly organisms is to find a live culture at your favorite health food store and take it according to the directions on the label. This is not as difficult as it might sound, because the cultures are contained neatly in easy-to-swallow capsules. There are several strains of lactobacilli (the names of these will be preceded on the label by a capital “L”), and a good culture should also contain Bifidobacteria (the names of these bacteria will be preceded by a capital “B”). The bifido-group of bacilli colonize the human gut more readily than other lactobacilli. These capsules will be found in the refrigerator section, and should be kept refrigerated (but not frozen) when you get them home. This keeps the bacteria alive and ready-to-function to help protect you from illness and disease. The best formulas will be fortified with something called FOS (Fructo Oligo Saccharides). FOS feeds, nurtures, and stimulates the bacteria while they set up housekeeping in the gut. In human trials, a couple of cups of yogurt with live active cultures raised gamma interferon levels fivefold. Interferon is one of the body’s own virus and cancer fighters. The lactobacilli also strengthened the activity of the killer cells which attack tumors.

CHAPTER SEVEN

The Healing Powers of the “New” Nutrition

The science of nutritional bio-chemistry has come so far in the last few years that all the old rulesof the road are obsolete. The eas-iest course of action is to forgeteverything you were ever told and start over fromscratch. This isn’t as hard as it sounds because the new rules are very simple. The United States Congress helped spur the re-search which led to the new rules of nutritional bio-chemistry. In reaction to the fact that almost none of the billions of dollars spent on cancer research had been allocated to the study of diet and cancer, Con-gress cited this lack in a report entitled Nutrition Re-search Alternatives prepared in 1978 by the Office ofTechnology Assessment. The conclusion is still val-id: “Federal human nutrition research programs havefailed to deal with the changing health problems of the American people. Possibly the most productive and important area of nutrition research will be iden-tification of specific dietary links to chronic diseases,leading to methods of prevention.” Thanks to the action of Congress we now know a lot more about health and diet than we did in 1978.The problem is that the information has not yet trick-led down to the practicing pysician. Most doctorsknow little or nothing about nutritional biochemis-try, and some of the outdated advice they are still giv-ing their patients can actually promote the formationof cancer.

Quit Worrying About Protein

Meat (including the so-called “healthier” meatslike chicken and turkey) is not good for humans, andmeats produced in the United States pack a double-barreled cancer-causing whammy. Not only are theynot good for us in the first place, meats produced in

this country are absolutely loaded with hormones, antibiotics, and pesticide residues almostguaranteed to initiate the formation of cancerous cells.

In the 1988 the American Dietetic Association, the primary professional organization of registered dietitians, issued the following statement: A considerable body of scientific data suggests positive relationships between vegetarian lifestyles and risk reduction for several chronic degenerative diseases and conditions, such as obesity, coronary artery disease, hypertension, diabetes mellitus, colon cancer, and others. Vegetarians also have lower rates of osteoporosis, lung cancer, breast cancer, kidney stones, gallstones, and diverticular disease. Although vegetarian diets usually meet or exceed requirements for protein, they typically provide less protein than nonvegetarian diets. This lower protein intake may be beneficial, however, and may be associated with a lower risk of osteoporosis in vegetarians and improved kidney function in individuals with prior kidney damage. Further, a lower protein intake generally translates into a lower fat diet, with its inherent advantages, since foods high in protein are frequently also high in fat It is the position of the American Dietetic Associa-tion that vegetarian diets are healthful and nutrition-ally adequate when appropriately planned. Dr. T. Colin Campbell of Cornell University,who has done landmark studies of diet in China,states emphatically, “We’re basically a vegetarian species and should be eating a wide variety of plantfoods and minimizing our intake of animal foods.The higher the intake of animal products, the higher the risk of cancer.” For years, we were told we had to eat so manyhelpings of meat, milk, and eggs per day in order toget our fair share of the essential amino acids, the

building blocks of protein. Vegetarians were told to juggle legumes and grains, and go through all sorts of complicated maneuvers in order to get the properly balanced amino acids. It isn’t as complicated as that. Amino acids arepresent in all the foods we consume-including the cancer fighters like broccoli, carrots, and tomatoes.The entire range of amino acids does not have to beconsumed at one sitting, or even during the course of one day. It is almost impossible not to get the proper compliment of amino acids in any kind of sensible

diet. Besides, a small bowl of rice and beans providesall the balanced protein needed by a big, strong, ac-tive he-man. Most of use have been getting far too much pro-tein, and this surplus is called protein poisoning. Pro-tein poisoning is believed to be one of the major causative factors in many cancers, as well as creating a host of other difficulties for the human body. Vegetarian groups have extremely-and I meanextremely-low rates of heart disease and cancer. Andnothing is lost in the way of energy and stamina; many vegetarians are Olympic gold medalists and star athletes. The anti-cancer diet has no place in it for meat, milk products, or eggs. An occasional piece of fish is allowed-unless it is fried or charbroiled. One of the most successful anti-cancer diets is theMacrobiotic diet. Macrobiotics is largely misunder-stood, even by contemporary nutritionists. It is not“the brown rice diet.” Although brown rice is one of the nutrition-packed whole grains recommended by Macrobiotic counselors, it is neither the only grainnor the only food encompassed in a macrobiotic ap-proach. Actually, Macrobiotics is not even one diet.Ideally, it is a diet designed specifically for each indi-vidual by a trained counselor. The East West Institute, the center for Macrobi-otics in the United States, is usually packed with phy-sicians who are suffering from terminal cancer. Manyof them have already tried everything conventionalmedicine had to offer and have turned to Macrobiot-ics as a last resort. An amazing percentage of themget well. The latest statistics on prostate cancer, for instance, show that the average life expectancy afterdiagnosis is six years if all the oncologist’s instruc-tions are followed. Yet men who went on a macrobi-otic diet for as little as three months increased theiraverage life expectancy to nineteen years.

If you’d like to learn more about Macrobiotics ,read The Macrobiotic Approach to Cancer by MichioKushi, published by the Avery Publishing Group,Inc., ISBN 0-898529-486-9.

Eat Your Fruits and Veggies

The message from every research laboratory in the world is clear-eat your vegetables-an absolute minimum of five half cup servings per day. And just to make certain you are getting the cancer-fighting

power you need, increase your intake of phytochemicals with supplements from the health food store. The vital medicine in your greens (and reds and yellows) comes in a variety of concentrates. These extracts, however, should only be used to fortify your intake; they are not a substitute for eating your daily quota of vegetables and fruits.

Enjoy Lots of Whole Grains and Beans

Whole grains include brown rice, wheat berries, barley, oats, and a number of delicious grains like millet, quinoa, and teff. If you have not yet discovered the latter grains, you’re in for a taste treat. Shop for them at the health food store. The healthy diet, according to the new rules of nutrition, should include at least 40 to 50 percent whole grains, 40 percent vegetables and fruits, 10 percent high protein beans, tofu, or fish, and small amounts of things like sea vegetables, miso, seasonings, olive oil, flaxseed oil, nuts, and seeds. The main objection to vegetarian eating is the fear that the diet might be deficient in vitamin B12, however, the sea vegetables, particularly kelp, are rich in B12 and help balance the vegan or macrobiotic B complex intake. The sea vegetables are found at most health food stores in dried form. If you are not ready to tackle seaweed “ straight,” these vegetables may be added to beans, rice, soups, stews, and casseroles during cooking. Look for the new vegetarian cookbooks at the health food store. Anne Somerville’s Fields of Greens, published by Bantam, ISBN 0-553-09139-5, is my personal favorite and contains many recipes enjoyed by carnivore friends who don’t realize they’re “eating healthy.”

The Successful “Cancer Diets” Have Some Important Things in Common

Most of the “cancer diets”-which have become known simply because a number of people have used them to clear their own cancers and have lived to share them with others-have fresh, raw vegetables, fruits, and sprouts in common. Does that sound familiar? Here we are again, back with all those healthpromoting green, red, and yellow veggies. Biochemists can measure phytochemicals in their

laboratories, but the so-called “cancer diets” have proven the cancer-fighting ability of fruits and vegetables with ordinary people like you and me. There is no limit to the amount or the number of servings of vegetables you can eat every day. Most cancer diets stress eating vegetables raw to take advantage of the natural enzymes which are destroyed by cooking, but some people have difficulty tolerating raw foods because their guts are not yet healthy enough. In that case vegetables may be lightly steamed, baked, or stir-fried. There are a couple of warnings. Those with skin conditions like eczema, atopic dermatitis, or acne, should avoid all citrus fruits and pineapple. These individuals should also be careful not to take vitamin supplements containing citrus-derived nutrients. Diabetics should avoid fruit juices and dried fruits, and should monitor their blood sugar levels carefully when consuming fresh fruit or juice from most vegetables. For example, carrots are extremely high in sugar. Those with arthritis should not touch the nightshade family which includes: eggplant, peppers (green, yellow, red, pimiento, paprika, cayenne, jalapeno, etc.) tomatoes, tobacco, and potatoes. According to environment medicine expert, Dr. Sherry A. Rogers, for 74 percent of those with any form of arthritis (degenerative, rheumatoid, osteoarthritis, or lupus) this family of foods is pure poison. They are a hidden and unsuspected cause of arthritis. Once the food is eaten, the pain, stiffness, and swelling can last for as long as three months after the last ingestion of even the tiniest amount of the nightshade family. The following list contains vegetables and fruits that are usually easy to find, and are acceptable on any cancer diet: Cruciferous vegetables like broccoli, Brussels sprouts, cabbage, cauliflower, kale, collards, and mustard greens are packed with cancer-fighting phytochemicals. Green leafy vegetables like beet tops, Swiss chard, spinach, escarole, romaine lettuce, turnip greens, and parsley belong on every healthy menu. Legumes, including black beans, chickpeas, greenbeans, kidney beans, lentils, lima beans, pinto beans,and soy products. Although peanuts are a legume they should be avoided. Peanuts, and all peanut products, can harbor a mold which produces a mycotoxin called aflatoxin, a powerful carcinogen. Mushroom family members make a good base for

soup stock, may be eaten raw in salads, stir-fried in a tiny amount of olive oil, or incorporated into anynumber of delectable dishes. Although all edible va-rieties may be eaten, the Japanese varieties have spe-cial health benefits. Shiitake are Japanese mushrooms which stimu-late the production of natural interferon in the body.Their effectiveness in treating cancer was reported in a joint study by the Medical Department of KoibeUniversity, and Nippon Kinoko Institute. Reishi mushrooms have been an important partof Oriental medicine for at least 2,000 years, and were rated number one on ancient Chinese lists of superior medicines. Maitake, which translates literally as “dancing mushroom.,” is relatively new to the West. Modernresearch indicates that the biochemical activity of the maitake mushroom may surpass shiitake in cancer-fighting ability. Nightshade family members are tomatoes, pota-toes, eggplant, and peppers. Onion family vegetables include not only the ob-vious ones like onions, leeks, shallots, and garlic (allimportant in any cancer diet), but also asparaguswhich is a well-known tonic herb. Actually, both on-ions and asparagus are members of the lily family. Root vegetables like beets, carrots, radishes, tur-nips, and yams are emphasized in the Macrobiotic diet. Eat them daily. Try steaming radishes, or add-ing them to soups and stews. Radishes lose their bitewhen cooked and taste like the most delicate of tur-nips. Sea vegetables are a source of minerals in a formwhich can be easily assimilated by the body, as wellas being an important source of vitamin B12. Use them in soups, stews, and beans. All of the sea vegetables are a part of the daily Japanese diet, and have Japanese names. Kombu and Wakame (both in the kelp family) are the workhorses of the group. Nori is the paper-thin sheet of sea-farmed algae used as the wrapping for most sushi. Like spirulina and chlorella, the other algae, nori is packed with a full complement of vitamins and minerals. Squash is packed with nutrients and flavor. Tryusing spaghetti squash as a base for your favorite pas-ta sauce. Vegetable juices, made fresh and drunk within20 minutes of preparation to preserve all enzymesand nutrients, are extremely important to the successof any anti-cancer diet. Raw juices are concentrated sources of many essential vitamins and minerals; they

are more easily digested than whole, raw vegetables,and they contain important enzymes. Juices must be consumed immediately, and to gain Maximum benefit should be well mixed with salivabefore swallowing. Saliva begins the vital process of digestion and absorption. Cancer patients should drink at least a total of 2cups of freshly made juice per day, preferably in small amounts spaced throughout the waking hours. Additions to vegetable juice might be any or all of the following: carrots, celery, beets, cabbage, cucumbers, endive, lettuce, parsley, kale, potato, spinach, toma-to, turnip, and apple in small amounts. Carrots should be limited because of their highsugar content. And, always make juice from vegeta-bles at room temperature, because cold juice inhibitsdigestive enzymes.

Whole Grains in the Cancer Diet

Whole grains like barley, buckwheat, corn flax,rye, millet, oats, rice, wheat berries, and alfalfa are the mainstay of any healthy diet. The difference for cancer patients is that a certain amount of whole grainshould be eaten in a raw state for maximum nutri-tional benefit. “Raw” in this instance has a special, and limited,definition. It does not mean eating the grain off the stalk. In the first place grain in its most primitivestate is too hard to chew, and in the second place it contains enzyme blockers and phytates which inhibit the absorption of nutrients and can promote the for-mation of toxins in the gut. Fortunately, there is aneasy way to overcome these problema and still haveessentially “raw” grain. Sprouting is the secret. Don’t confuse freshlymade sprouts with those commonly available in the supermarket which may be days old, moldy, and tastelike it. Freshly sprouted wheat berries, for example,are sweet and chewy. Sprouting raises the nutrient content of grains, neutralizes the enzyme blockers,and eliminates the phytates. Sprouters, seeds, and instructions can be found at most health food stores. Essene bread, also available at health food stores, is made entirely from sproutedwhole grains. Dr. Sherry A. Rogers, in her book WellnessAgainst All Odds, recommends 3 to 4 tablespoons of fourteen grain cereal which consists of alfalfa, al-almonds, barley, buckwheat, brown rice, corn, flax-seed, lentils, millet, mung beans, oat groats, , rye,

sesame, and wheat berries. It was designed so a per-son could literally live on it alone. Find fourteen graincereal at your health food store, or begin with sevengrain cereal, and add the missing ingredients. Each evening, grind 3 to 4 tablespoons of the mix-ture to a fine powder in a blender. Add water or Apple juice and allow the cereal to soak overnight at room temperature. In the morning add a spoonful of yogurt, blackstrap molasses, maple syrup, or honeyand eat without cooking. In addition to raw grains, most cancer diets allowcooked brown rice or millet, and breads made from100% whole grains, like Essene bread. The cookingprocess will destroy some of the nutrients, but whole grain breads can add variety to the diet and they also provide amino acids, complex carbohydrates, and di-etary fiber. Important note: such breads should be made without synthetic chemicals, hydrogenated oils, additives, preservatives, or sugar. Avoid all refined grain products such as white flour, white pasta, white bread, and white rice. Thesefoods have been stripped of their value and provide empty calories. For example, during the refining and whitening process, 22 essential nutrients, includingfiber, are removed from wheat. A few nutrients arereplaced so that the resulting depleted food can belabeled “enriched,” a misnomer if there ever was one.

Nuts and Seeds on the Cancer Diet

Almonds, Brazil nuts, cashews, filberts, pecans,walnuts, sesame seeds, sunflower seeds, and flaxseeds are excellent sources of vitamins, minerals, and essential fatty acids. Flax seeds and flaxseed oil aresources of the vital omega-3 fatty acids which help toconteract the damage done by years of consumingomega-6 fatty acids in the polyunsaturated supermar-ket oils like corn oil. Nuts and seeds should be eatenraw, unroasted, and without salt or sugar. Almonds are an excellent source of protein, andhave figured prominently in cancer diets since thedays of Edgar Cayce. Most diets recommend a smallhandful of raw almonds per day, about 10 to 20 nuts.

What You Drink Is as Important as What You Eat

Green tea should top the list of beverages on anycancer diet, and the water you brew it with must be pure.

Pure water can prevent and relieve illness. Unfor-tunately, water from most taps is actively dangerousto healthy. The EPA lists over 500 toxins commonlyfound in city water, and most of these toxins are car-cinogenic. In addition, the chlorine added purposelyto municipal water systems to protect against bacte-rial contamination adds to the toxic load and can formhighly carcinogenic compounds on its own. Distilled water, however, acts as a solvent. It canactually help remove unnecessary minerals depositedin joints, and wash away accumulated toxins. Dr.Allen Banik, who probably knows more about waterthan any other expert, remarked, “Remove the sludgefrom your system and your body will run smoother.” The cleanest, purest water comes from a waterdistiller patterned after Nature’s way of purifyingwater.

What to Avoid

All processed and refined foods--Never eatsomething which contains an ingredient you cannotpronounce. Processed foods have usually been stripped of nutrients, and many of the additives, pre-servatives, artificial flavorings, and food dyes are known or suspected carcinogens. The FDA has de-clared these substances as “safe” without taking intoconsideration the total amounts, and the combina-tions, consumed during the course of a day. Combi-nations of common food additives can havesynergistic action, which is bad news for anyone in-gesting them. Dr. Benjamin Eashoff, at the Institute for Nutritional studies in California, tested various combinations of additives. In one study, rats were given different combinations of sodium cyclamate, food dyeRed number 2, and sorbitan monostearate. Nothing much happened to the rats given one additive at a time, but the rats given a combination of all threeadditives lost weight rapidly and died within two weeks. Coffee, carbonated beverages including water,and alcohol--Coffee is produced in third world countries which still use the pesticides which havebeen banned as too dangerous to use in this country.All pesticides are carcinogenic, and even though cof-fee is routinely tested for pesticide residues, the test-ed batch has already been drunk by an unsuspectingpublic before the test results are in. Carbonated beverages become carbonic acid in the body and deplete stores of crucial minerals like calci-

um in order to be neutralized. Alcohol promotes the metastasis of tumors. Avoid the microwave--Microwaves are high-frequency electromagnetic waves that create up to 2.5 billion vibrations per second in the molecules of food.The resulting friction creates the heat which cooks the food. The quick results may be convenient, but according to experts like Robert Becker, M.D., thenutrients in the food are damaged, and some are changed into active carcinogens. Dr. Franz Weberpublished the results of his study, “Microwaves: Sci-entific Proof of Dangers,” in the International Jour-nal of Biosocial and Medical Research in 1993. (Special Subject, Volume 14: 224-228).

Do Not Underestimate the Importance of Diet

A few years ago, a group of physicians in the Unit-ed States became interested in reports of “miracle”herbal cures being performed by a curandero in the jungles of the Yucatan in Mexico. The reports were so detailed and the cures so astonishing that the groupdecided to travel to Mexico to see the cures for them-selves. The doctors observed and witnessed cure after cure of supposedly hopeless conditions. They tooknotes, measured quantities of the herb used, andbrought back samples for laboratory analysis. They began to use the same herbs in their ownpractices in exactly the same amounts, and in the same way as they had been used by the curandero. There was only one problem-the cures did not happen. Their patients did not get well. One member of the group went back to the Yucat-an to try to find out what had gone wrong. The an-swer was so simple he almost missed it-it was the difference in diet. The daily diet of the Mexicans wascloser to that of what is now recognized as an ideal

diet – lots of whole grains, fruits, and vegetables. In addition, as soon as they became ill the Yucatecans tended to eliminate harmful foods like meat from the diet – apparently a cultural reflex. The Americans, on the other hand, continued with their daily junk food fix.The good news is that you can change what you are (in terms of health) by changing what you eat. The bad news is that it is entirely up to you to make the change

CHAPTER EIGHT

A Baker’s Dozen of Health-Promoting Recipes

Baked Vegetable Lasagna

Filling:

Combine 1 cup of low-fat curd cottage cheese with:1 minced clove of garlic, ¼ tsp. oregano, ½ tsp. nutmeg, and 1 ½ cups of vegetable water orchicken bouillon.Set aside.

Lasagna ingredients:

2 cups of thinly sliced zucchini or yellow squash1 chopped onion1 cup sliced green beans1 package whole grain lasagna noodles1 ½ cups sliced fresh or canned mushrooms

½ chopped red or green pepperFresh ground pepper and salt

Preheat oven to 350 degrees. Saute vegetables in a heavy skillet with 2tablespoons of olive oil on low heat until tender. Add salt and pepper totaste.Lightly coat a casserole dish with olive oil. Arrange one layer of dry lasagna noodles on bottom ofdish.Cover with half of the vegetable mixture. Add another layer of dry noodles and top with all thefilling. Add another layer of noodles and cover with the rest of the vegetable mixture. Add the finallayer of noodles and top with vegetable water or chicken bouillon. Cover with foil and bake for 45minutes. Uncover and bake for 15 minutes. Let sit for 10 minutes before serving. Serve withsalad and hot bread.

Yummy Breakfast or Desert Waffles

¼ cup water 2 to 2 ½ cups water¼ cup nutritional yeast 1 ½ cups sifted whole pastry flour¼ tsp. ground cinnamon 6 eggs whites1/8 tsp. fresh ground nutmeg 3 tsp. baking powder1 cup light rye flour 2 tsp. cream of tartar

Slowly add ¼ cup water to yeast, making a thick paste. Sift the dry ingredients (except yeast andcream of tartar) and spices together. Gradually add the water and yeast mixture to the dry ingredi-ents until it is a cake batter consistency. Beat energetically for a few minutes. Beat the egg whiteswith the cream of tartar until it forms stiff peaks. Fold the stiff egg whites into the batter ever sogently. Don’t beat or stir! Bake in a nonstick waffle iron. Top with fresh fruit or orange syrup.

Orange Syrup:

Mix together 1 cup of honey with 6 tablespoons orange juice concentrate and heat.

Great Gumbo

One 11 ½ ounce can “spicy hot” vegetable juice 1 large onion, chopped1 clove garlic, minced One 10 oz. can clam juice½ cup chopped celery ½ cup water1 tsp. olive oil 1 bay leaf1 large potato, peeled and diced Freshly ground pepper and salt to taste1 carrot, sliced ½ tsp. file powder1 large tomato, diced Juice of ½ lemon1 package frozen okra, or equivalent fresh Optional-firm, white fleshed fish

Saute onion and garlic in olive oil until the onion is translucent. If it begins to stick, add a little water to the pan instead of more oil. Add the celery, carrots, and potato, and stir fry for about 2 minutes.Add bay leaf, file powder, vegetable juice, chopped tomato, water, and clam juice. Cover and sim-mer 10 to 15 minutes. Add okra, and fish if desired. Cover and simmer a few minutes more until the fish flakes with a fork. Season to taste with salt, pepper, and lemon juice. Serve with rice.

Super-Healing Onion and Shiitake Soup

Stock:

Makes about 8 cups, keeps well, and may be used as a base for several different kinds of soup. The tasteis worth the trouble.2 yellow onions, thinly sliced 1 large carrot, chopped4 cloves of garlic, skins left out, crushed with flat of knife 1 stalk celery with leaves2 ounce dried shiitake mushrooms 2 bay leaves1 tsp. salt ½ tsp. thyme½ tsp. peppercorns ½ pound fresh mushrooms, slicedOne 6 inch strip of kombu or wakame sea vegetable Several large sprigs parsley9 cups cold water

Pour a small amount of water into a stockpot to start the onions cooking. Add the garlic, shiitakemushrooms, and salt. Stir, cover, and simmer gently for 15 minutes. Add the remaining ingredients and bring the stock to a boil, lower the heat and simmer, uncovered for an hour. Strain the stock, squeezingas much juice from the vegetables as you can.

Soup:

1 oz. dried shiitake mushrooms soaked in warm water 10 minutes Splash of soy sauce2 tbsp. extra virgin olive oil 2 large yellow onions, thinly sliced1 pound fresh mushrooms thickly sliced 6 cloves of garlic, mincedOne 8 oz. can sliced mushrooms with liquid ¼ cup dry sherry1 tbsp. chopped fresh parsley and marjoram Juice of ½ lemon2 tbsp. instant potato flakes Salt and pepper to taste

Heat 5 cups of stock and keep it warm. Drain and chop the shiitake and set aside. In a large soup potsauté the onions in 1 tablespoon olive oil with a pinch of salt for 5 minutes. Add the shiitake and the garlic. Lower the heat and continue cooking. Stirring occasionally (add a little stock if the onions begin to stick) until the onions are richly brown. It should take about 30 minutes. Heat the remaining oil in a skillet, add the mushrooms, and a little salt. Saute over high heat, without stirring, until the mushrooms are seared. Ad the soy sauce and 2 table spoons of sherry and cook for another minute, stirring as needed. Add the remaining sherry and the liquid from the shiitake mushrooms to the onions to deglaze the pan. Then add the warm stock and the canned mushrooms together with the seared mushrooms. Cover and simmer for 20 minutes. Before serving, stir in instant potato flakes to thicken the soup, add fresh herbs, a squeeze of lemon juice, and salt and pepper to taste.

Hearty Minestrone Soup

1 cup chopped onion 1 cup cooked great Northern beans3 tbsp. minced garlic 1 ½ cups chopped tomatoes1 cup minced carrots ¼ tsp. ground cloves¼ cup minced fresh parsley ¼ cup salt free tomato paste1 tsp. dried oregano 1 cup apple juice1 tsp. dried basil 2 cups unsalted vegetable juice½ tsp. dried thyme 1 cup sliced zucchini¼ cup dry red wine 1 cup fat-free, egg-free macaroni½ cup chopped celery 1 cup sliced cabbage¼ cup chopped green bell pepper 1-2 cups waterSalt and pepper

Combine all the ingredients except the zucchini macaroni in a heavy soup kettle and simmer for 30minutes. Add the zucchini and cook for 2 more minutes. Add the macaroni and cook another eightminutes. Serve with salad and crusty bread.

Hummus Humors the Heart

This Middle Eastern dip is delicious on bread and crackers.

1 cup of chickpeas (garbanzos) 5 cups water¼ tsp. paprika ¼ tsp. black pepper6 bay leaves 1/8 tsp. cayenne¾ cup diced onion ¾ tsp. salt1 garlic clove ¾ tsp. ground cumin2/3 cup tomato juice Chopped fresh Italian parsley, mint, or cilantro for garnish

Sort and rinse chickpeas. Soak overnight. Drain and add 5 cups of water and bayleaves. Bring to a boil, then reduce heat to medium and cook for 1 ½ hours untilchickpeas are soft. Puree peas in a blender with the other ingredients except for the garnish. Spread on crackers or bread and garnish with favorite herb.

Heart Warming Cinnamon Raisin Oatmeal

7 cups of boiling water1 stick of whole cinnamon½ cup raisins4 tbsp. orange juice concentrate2 cups rolled oatsFresh grated nutmeg

Mix all ingredients in a heavy saucepan and bring to boil. Reduce heat andsimmer for 20 minutes until all water is absorbed. Serve with a dash of gratednutmeg.

Cucumber and Real Pepper Salad with Noodles

2 ounces of dry cellophane noodles2 cups of sliced peeled cucumber1 tbsp. Minced basil1 cup of no oil Italian dressing2 cups of thinly sliced green peppers1 tbsp. Red pepper

Drop noodles in boiling water for 5-10 minutes. Drain and toss with remain-ing ingredients and marinate for at least one hour. Serve on lettuce.

Longevity Meatless Stuffed Cabbage12 large cabbage leaves ¼ tsp. dried crushed thyme2 beaten egg whites 1 cup canned tomato sauce¼ cup water ¼ cup lemon juice2 cups brown rice 2 tsp. honey1 grated onion 1 grated carrotPinch of pepper

Cover cabbage leaves with boiling water for a few minutes. Drain and set aside tocool. Mix rice, egg whites, onion, carrot, thyme, and pepper together in largebowl. Divide into 12 equal portions. Spoons mixture in the center of each cabbageleaf and roll up envelope style, tucking in the ends.Place the rolls in a casserole dish or baking pan.Combine the tomato sauce, lemon, and honey and pour over the cabbage. Covertightly and bake 1 to 1 ½ hours in 350 degree oven until brown.

Delicious, Nutritious Hot Vegetarian Chili5 minced garlic cloves 1 ½ cups diced fresh or canned tomatoes1 minced medium onion 1 ½ tsp. chili powder1 tsp. cumin 2 chopped green peppers2 tsp. oregano 1 large can red kidney beans½ tsp. black pepper 1 can chopped chilies½ cup of bulgur 1 tbsp olive oil1 cup water

Combine garlic, onion, olive oil, and seasoning in a heavy sauce pan. Coverand cook on low heat until garlic and onion are soft and transparent. And allother ingredients and cook on low heat for one hour. Let stand one halfhour before serving. Serve other elbow macaroni and top with a dab ofnon-fat yogurt.

Tamale Pie

Crust : Filling:

½ cup corn meal 1 cup chopped onion½ cup unbleached all purpose flour 6 minced garlic cloves1 ½ tsp. baking powder 1 tbsp. Ground cumin¼ tsp. salt ½ tsp. chili powder½ cup lowfat yogurt ¼ cup frozen apple juice concentrate¼ tbsp. water 5 tsp. chopped fresh cilantro1 tsp. sugar ¼ cup tomato paste¼ cup cooked fresh or canned corn kernels ½ cup chopped tomato½ tsp. cayenne pepper 2 cups kidney beans

¼ cup fresh green peas½ cup sliced carrots½ cup chopped bell pepper2 jalapeno peppers, dicedVegetable stockSalt and pepper to taste

Crust :

Sift dry ingredients together. Add wet ingredients gradually and mix just until moist.

Filling:

Simmer onions, garlic, cumin, and chili powder in apple concentrate in heavy skillet or pot. Add the tomato past and chopped tomato. Add kidney beans, peas, corn, bell pepper, jalapeno peppers.Simmer for 10 minutes, adding vegetable stock as needed to keep vegetables from sticking. Add thefresh cilantro, salt, and pepper. Pour vegetable mixture in a 9 x 12 casserole dish lightly coated witholive oil. Top with crust batter. Bake for 30 minutes in 350 degree oven until crust browns next tothe pan’s edges. Serve with a fruit salad.

Carrot Cake for Snack Breaks

1 tsp. cinnamon 1 ½ tsp. baking powder1 tsp. allspice 1 tsp. baking soda½ tsp. freshly granted nutmeg 1 cup grated carrots¼ tsp. cloves 1 cup dried raisins, apricots, or apples1 ½ cups whole wheat pastry flour ¾ cup honey⅓ cup whet bran 1 ½ cup water

Preheat oven to 350 degrees. Combine and mix all dry ingredients. Add carrots and driedfruit. In another bowl, combine water and honey. Fold the dry ingredient into the wetones. Don’t overbeat. Pour into a nonstick 9 x 5 x 3 inch loaf pan. Bake for 1 hour and 15minutes. Cut into serving pieces.

Vitamin Packed Coleslaw

Thinly slice 3 cups of cabbage and 1 cup of carrots.Add ½ tsp. kosher salt, 2 tbsp. Dijon mustard, 1 tsp.caraway seed, and ¼ tsp. black pepper and toss.

Dressing :

½ cup nonfat yogurt1 tbsp. minced onion¼ tsp. celery seed½ tsp. honey

7 tbsp. white wine vinegar

CHAPTER NINE

Cat’s Claw, Chelidonia, and the Other Cancer- Fighting Herbs

Phytochemicals are not limit ed to fruits and vegetables; theyare also present in the herbswhich have been used in far cor-ners of the world, for centuries of healing. Many have only re-cently come to light, as scientistssearch for medicinally valuableplants before they are lost to pol-lution and expansion. Many of these have been used successfully by native healer and herbalists to treat cancer of all types. Most of them are immune system stimulants, which means simply that they not only fight cancer, they Also benefit the system in many other ways. Simply Put-a healthy immune system means a healthy body.

The New World-Class Herb from thePeruvian Rain Forest- Cat’s Claw

Uncaria Tomentosa, also known as cat’s claw, is a plant that grows wild in the highlands of the Peruvian Amazon. It has been used for thousands of years by the native Ashanica Indians to treat health problems associated with the immune and digestive systems. In the words of Dr. Brent W. Davis, one of the American researchers investigating cat’s claw, “Un-Caria tomentosa is a world-class herb which has the power to arrest and reverse deep-seated pathology.” Research began in the 1970 s in Peru; the University of Innsbruck, Austria; The University of Munich, Germany; The Huntington Research Center,England; and the Universities of Milan and Naples in Italy. The results indicate that Uncaria Tomentosa has so many therapeutic applications that it out-classeswell-know herbs like pau d’arco and astragalus.

In 1988 at the International congress on Traditional Medicines in Peru, Uncaria Tomentosa was presented as an herb that consistently cured cancer and other serious disorders. Peruvian physicians presented case histories of seven hundred patients with fifteen different types of cancer who had been successfully treated with cat’s claw and a combination of

other herbs. There is strong evidence that cat’s claw is beneficial in the treatment of all forms of cancer, arthritis, bursitis, rheumatism, genital herpes, shingles, allergies, ulcers, systemic yeast infections, PMS, irregularities of the menstrual cycle, environmental toxin poisoning, numerous bowel and intestinal disorders, organic depression, and – last but not least – AIDS. In July of 1989, U.S. Patent # 4,844,901 was issued to research scientist Klaus Keplinger for six oxindole alkaloids isolated from the root of Uncariatomentosa. In the application for patent, Dr.Keplinger states that all but two of these alkaloids are suitable for unspecified stimulation of the immune system. Keplinger has successfully used his alkaloids to treat patients with cancer, herpes, and AIDS. At a cancer clinic in Austria, Keplinger treated terminal cancer patients with cat’s claw. Some of the results were reported as follows: Prostate Cancer. “ Male, forty-two years old. Prostate cancer, spinal and liver metastasis. Started dosage of cat’s claw on April 1984. Patient went on vacation in Yugoslavia, in September of 1984. Sonograph showed meatstasis in liver had clearly shrunk.” Lymmph Leukemia: “Male, fourteen years old. Cat’s claw given. Three weeks later, blood values improved.

Patient more active. Subsequent blood tests revealed no further pathology.” Brain Tumor: “Male, ten years old. Patient suffers from a tumor in the brain stem which is inoperable. First signs of this condition were crossed eyes, headache, and slanting of the head. Surgery per-formed May 8, 1984, did not result in improvement.On October 30, 1984, the first dose of cat’s clawwas given. By December 11, 1984, child was feelingwell and back in school.” Fortunately, we do not have to wait for Keplingers’ alkaloids to be marketed; cat’s claw is available in most heath food stores. In the Townsend Newsletter for Doctors, may 1994, renowned nutritionist Phillip N. Steinberg reported on cat’s claw, including his personal test of the herb. He wrote that he had been plagued for twenty years by a chronic urinary tract problem and other symptoms associated with an enlarged postage gland. He had tried conventional medicines, and numerous herbal combinations without success. Steinberg reports that he brewed cat’s claw as a tea and began drinking about three cups a day. Half way through the third day, he noticed that his chronis urinary tract symptoms had begun to diminish. They disappeared altogether during the second week. He continues to drink the tea daily, and reports that his energy levels are up- he is able to perform heavier and more taxing work without the tired, sore muscles he experienced in the past. And his resistance to colds, flu, and other infections is super-high.

An Extract from Chelidonia Stimulates the Immune System’s Own Cancer Fighters

Calandine, a plant in the poppy family known for family as Chelidonium majus, has long been used as a liver detoxifying herb for the treatment of hepatitis, Jaundice, cancer, psoriasis, and skin problems. Fresh juice from the live plant is excellent cure for warts, and mixed with milk, the juice has traditionally been used to remove cataracts and white spots that form on the cornea of the eye. In China, Chelidonia has been used as an effective treatment for bronchitis, whooping cough, and asthama. The real news about celandine concerns as extract from the plant called Ukrain which is being tested in clinical trials throughout the world. In every instance, and at low doses, Ukrain has proven to be

an immune system stimulant of inestimable value in the treatment of cancer. The total number of T cell and T helper cells, the kind found lacking in most cancer patients, are significantly increased by Ukrain. The ratio between helper cells and T suppressor cells which call off the action, become normalized. And natural killer cells, those which have the ability to directly attack cancerous cells, are also “significantly increased.” In clinical trials in France, Austria, Switzerland, and the Netherlands, Ukrain was tested on seventy terminal cancer patients with whom “all therapeutic means had already been undertaken, and no further improvement could be expected” The cancers were of all types ranging from metastasized breast cancer of Kaposi’s sarcoma. Ukrain was given by Injection in varying amounts with the largest dose being 25 mg. Duration of one course treatment varied between ten days and ninety days. In order to fully test Ukrain, it was used alone, after a course of chemoradiotherapy, or as adjuvant therapy with various conventional treatments. Ukrain was well tolerated in all cases. Some patients experienced immediate pain relief to the point where morphine dosage could be reduced or even discontinued. Most of the patients reported increased heat in the area of the tumors, which was born out by actual temperature measurements. “The patient’s general condition was ameliorated in most cases, with normalization of appetite and improvement of quality of life.” Tumor regression was seen under all circumstances of treatment. In some cases, encapsulation of the tumor made surgical intervention possible. In the group of thirty-six patients receiving only Ukrainl twenty-six of them responded positively with partial tumor remission, improved general condition, and pain reduction. In the words of attending physicians: “Positive results were clearly seen in patients who received only Ukrain as therapy. Surprisingly, the patients who received Ukrain were better under chemo- and radio-therapy, which was proved clinically by faster recuperation of the blood corpuscles, as a result of Ukrain’s protective properties on the erythropoietic system during aggressive therapy…. The increase of T helpers was highly significant in patients with tumor regression. Decrease of T suppressors and increase of NK cells were significant.”

Other Herbs Of Note

Taraxacum officinale--The humble dandelion has the power to clear obstruction and stimulate the liver to eliminate toxins from the blood. It also clears obstruction from the spleen, pancreas, gallbladder, and kidneys. Michael Tierra, in his book The Way of Herbs, reports that even the most serious cases of hepatitis have been rapidly cured with four to six cups of dandelion root tea taken daily, and a light, easily digested diet. Although dandelion has been used as a specific for breast cancer, its value in the treatment or prevention of cancer lies in its liver and blood purifying power. Panax ginseng--Ginseng is the king of all tonic herbs. It has probably been more thoroughly re-searched than any other herb in the natural pharma-coepia, and most of the claims for ginseng have beenproven in the laboratory. It has the unique ability togo where it is needed in the body and perform a vari-ety of functions. Flos Magnolia--The flower of the magnolia tree, one of the valuable herbs in Chinese medicine is used to regulate the liver and treat “disharmony between the liver and stomach.” The liver may be the single most important organ in any quest for wellness, as it is one of the body’s most powerful detoxifiers. Fritllaria--This common flowering plant has a direct effect on the lungs, uterus, and autonomic nervous system. In Chinese medicine it is used to “clear heat and dissipate nodules.” Note: The raw, unprocessed herb is toxic, but processed fritillaria is quite safe.

Atractylodes--This herb contains a number of phytochemicals which act directly on the spleen andstomach. Prunella (also called selfheal)--This is another of the herbs which benefit and support the liver. It also lowers blood pressure and has a broad range antibiotic effect on various organisms including: Shigella spp., Salmonella typhi, E. coli, pseudomonas, Mycobacterium tuberculosis, Streptococcus and various pathogenic fungi. Ziziphus (or sour jujube)--Commonly used as a support herb in Chinese herbal formulas. It gives energy to the body, works as a pain reliever, lowersblood pressure, and in the laboratory it greatly in-creased the survival rate of experimental animals with severe burns. Trichosanthes (the Chinese name “beavenly flower powder”)--Its effect in clearing the lungs could be called heavenly, indeed. It also promotes rapid healing of sores. Pinellia-- This is another of the effective cleansing herbs which help detoxify the body in order to prevent or treat cancer. This effect is so strong thatit has been used as an antidote to strychnine poison-ing. In the laboratory, it has been found to be an ex-cellent cough suppressant and dramatically slowedthe development of the lung disease pneumosillico-sis in rabbits. Peach and apricot kernels--The kernels contain amygdalin, which has been used very successfully in the treatment of cancer. Other- Also worthy of honorable mention are oldenlandia and the tender sprouts of bamboo.

CHAPTER TEN

Putting It All Together

A Positive Attitude Is a Prime Ingredientof Wellness

What is health? The World Health Or-ganization defines health as a state of com-plete physical, mental, and social well being.According to this definition health is notmerely the absence of disease, it also in-cludes emotional and spiritual wellness. Optimal health is inseparable from a positive attitude. What we think and what we feel has a pro-found effect on our internal health. The right attitude helps each of us to reach “self-actualization. ‘Abraham Maslow, the father of humanistic psychology, pioneered the concept of self-actualization. He discovered that the healthiest people are the ones propelled by an on-going process of reaching their potentials, using talents, and fulfilling their mission in life.

Characteristics of Self-Actualized People

They perceive reality more effectively than others and are comfortable with it. They have the ability to detect the phoniness and dishonesty in others.

They judge life experiences, people and things correctly. And they are very objective about their own strengths and weaknesses.

They accept their own shortcomings without self-condemnation, and they don’t feel guilt, shame, sadness, anxiety and defensiveness in unnecessary or unrealistic degrees. Whenever they feel guilty or regretful, they do something about it. They attempt to fix what is bothering them.

Self-actualized people are spontaneous. They rarely allow conventions to stop them from doing what they believe is right.

These people are detached and have a great need for privacy. They often remain undisturbed by things which upset other people.

They are filled with self discipline and decide for themselves rather than being controlled and helplessly ruled others.

Self-actualizers have the capacity to appreciate life’s basic pleasures, such as nature, children, music, and deep sexual experience. They feel awe, pleasure, wonder, and even ecstasy from these fundamental life experiences.

They often have mystical experiences in which they transcend the self. During these peak episodes, they feel anything is possible and feel unlimited power. At the same time, they experience a sense of helplessness. They be come lost in time and space and perceive great wonder and ecstasy. At the end of their spiritual journey, they feel that something important and valuable happened to them, and that they’ve been changed and strengthened by their adventure.

Self-actualized people have more profound relationship than most other adults. They tend to have deep ties with a few people and have a small circle of friends. They are generally kind to everyone, yet speak harshly to hypocritical, pretentious individuals.

They are democratic and friendly to everyone regardless of class, color, education, political beliefs, and religion. They believe just about everyone can teach them something new about life.

Their sharp, friendly humor is ever aimed at another’s inferiority.

These people are highly imaginative and creative.

Self-actualization doesn’t happen all at once. It happens in degrees; subtle changes happen one by one. The first step to self-actualization is to acceptpersonal responsibility for maintaining a positive mental attitude, for one’s current life situation, and health. The next step is to take action which improves mental and physical wellness. As mentioned before, mental wellness can be improved through stress management, relaxation techniques, and meditation. And physical wellness can be improved through diet.

Pure Water Prevents and Relieves Illnesses Hard mineralized water is yet another factorwhich contributes to hardening of the arteries. Ar-teries, veins, and capillaries can becomeclogged up from hard water minerals which combine with fats, cholesterol,and other debris to make plaque. On the other hand, pure distilledwater acts as a solvent. It picks upanddissolves unnecessary hard waterminerals deposited in body joints, organs, and within the cardiovascular network of veins and arteries. It aids oral

chelation supplements in restoring diseased arteries back to more normal elastic state . As Dr. Allen Bank, who knows more about water than any other water expert remarked, “Remove the sludge from your system and your body will run smoother.” Scientific studies show that cholrine in water may also be responsible for the rise in heart disease and cancer. Chlorine becomes a deadly chemical when it mixes with humic acid and other decaying matter in water. Dr. Joseph Price from Saginaw, Michigan, through research found that chlorinated water caused arteriosclerosis in 95% of the animals he tested. Dr. Price believes that chloride in water has a cumulative Effect on the cardiovascular system, which contributes to coronary heart disease. Heavy metals in water from industry and water piping systems also contribute to cardiovascular diseases. People living in areas with high levels of lead and cadmium in the water have more high blood pressure and heart trouble. Heavy metals trigger these diseases.

The cleanest, purest water comes from a water distiller patterned after Mother Nature’s way of purifying water. With all the chemicals, pollutants, and other impurities in today’s water, it makes sense to drink only distilled water to help prevent cardiovascular disease and other degenerative diseases. Pure water should be part of each person’s wellness program.

SUMMARY

Imagine What Could Happen If You Put It All Together

The herbs and nutrients which have proven to be successful in fighting cancer have been tested one at a time on terminal patients-think it over-tested on patients who bad no hope of recovery, and even under those circumstances making inroads against the plague of cancer, one herb or one nutrient, at a time. Imagine what might happen if these powerful anticarcinogens were combined. Why not make your ownAnti-cancer formula? Most of the ingredients may be readily found in health food stores. Some of the herbs,especially those used primarily in Chinese medicine, may be found at Chinese markets or obtained from practitioners of Chinese herbal medicine. The perfect formula…. a combination of cancer-fighting ingredients… would contain these substance in these daily quantities:

Green tea extract 600mgShark cartilage 300 mgChelidonia extract 150 mgCat’s claw 4:1 extract 150 mgTomato extract (1% lycopene) 150 mgCruciferous vegetable concentrate

(1% Sulphoraphane) 150 mgGrape seed extract 30 mgHerbal blend of: 600 mg

Oldenlandia, TaraxacumPrunella, Atractylodes, PanaxGinseng, Ziziphus jujube,Pinellia, Fritillaria, FlosMagnolia, Trichosanthes,Peach and Apricot kernels, andbamboo.

Perhaps the best news of all is the freedom these substances offer – the freedom from becoming justanother dreary cancer statistic – the real promise that through in diet and lifestyle, with the additionof a few simple, safe, natural substances , you can look forward to a cancer-free future.