Psycho-Oncology: Discover How Stress Causes Cancer
Phase 1 of Cancer: Inescapable Shock
Phase 2 of Cancer: Adrenaline Depletion
Phase 3 of Cancer: The Cancer Fungus
Phase 4 of Cancer: Niacin Deficiency
Phase 5 of Cancer: Vitamin C Depletion
Phase 6 of Cancer: Immune Suppression
THE IMPORTANCE OF CORRECTING CELL pH ACID-ALKALINE LEVELS
Nobel prize winner Otto Warburg discovered cancer cells only thrive in a low pH highly acidic cell environment. As revealed in the 6 Phases of Cancer, normal cells become highly acidic due to prolonged chronic psycho-emotional stress depleting adrenaline reserves, breaking the cell's Krebs' Citric Acid Cycle. This causes the cell to ferment glucose as an alternative means of obtaining smaller amounts of ATP energy, and lactic acid is released as the natural by-product of this process. In response, somatids (tiny micro-organisms necessary for life that live in our blood) pleomorphise (or change) into pathogenic viral-bacterial-yeast-like fungus to ferment rising glucose and lactic acid in cells, migrating to the cell nucleus and releasing highly acidic waste products called "mycotoxins", inhibiting cell DNA repair and causing normal cells to mutate into cancer cells. As cancer cells are thus born only when this cancer-fungus feeds on lactic acid in the cell [in a low pH environment], we can see now why Otto Warburg observed cancer cells find it difficult to survive in a pH environment of 7.5 or greater. Thus, it is critical for the cancer patient to re-alkalize the pH of your body's cells to 7.5 or greater, using the following 3 steps.
STEP 1 OF 3: RE-ALKALIZING THE BODY WITH DEXTROROTATORY LACTIC ACID
Dr Waltraut Fryda served as a senior physician at the world-famous Issels’ Ringberg Klinik in Germany. She wrote the book Diagnosis: Cancer, underscoring adrenaline depletion as the central causal component of cancer that destabilized the homeostasis of the body’s correct tissue pH balance. Dr Fryda used adrenaline and the administration of the positive form of lactic acid [dextrorotatory lactic acid] to normalize the body’s correct [acid-alkaline] pH balance and to restore health to many patients. In an excerpt from her book in phase 2 of cancer, Dr Fryda's explains the mechanism of dextrorotatory lactic acid (a naturally-occurring substance in the body) and how, when ingested in homeopathic form, can re-alkalize the body's tissues and cells within a 5 week period. Dr Fryda recommends the patient ingest 30 drops three times daily of this homeopathic substance on an empty stomach [commercially available and known as Pleo-Sanuvis Drops 4X, 6X, 12X, 30X, 200X]. You will need approximately 3 bottles for the 5 week period, and then continue with a maintenance dose of 30 drops once per day. It is also relevant to know that dextrorotatory lactic acid is found in large quantities in whey, the milky by-product of cottage cheese, which happens to be one of the two main ingredients of the Johanna Budwig Cancer Diet.
STEP 2 OF 3: REMOVING LACTIC-ACID CAUSING PSYCHO-EMOTIONAL STRESS
Step 1 is an artificial means of correcting cell pH in a quick and timely manner of 5 weeks. It is essentially a Band-Aid effect, for the real cause of acidity in cells is repressed toxic negative emotions (of anger, hate, resentment, and/or grief) that causes chronic levels of internal stress; which (as described in the 6 phases of cancer) deplete all-important adrenaline reserves, breaking the cell's Krebs' Citric Acid Cycle, which creates a build-up of lactic acid in the cell. At Puna Wai Ora we have seen many patients who have attempted to correct cell pH with an alkalize diet alone, or with another alkalizing substance such as Pleo Sanuvis, and because they have not removed the toxic negative emotions, the cell acidity returns. It is thus recommended to take immediate action to begin removing the toxic negative emotions that, until removed, continue to create acidity in the cell.
STEP 3 OF 3: REPLACING ACID DIET WITH ALKALINE DIET
Nutrition is the third step in re-alkalizing the body. It is important to stop consuming things that make acidity levels greater in the body and have a low pH. Cola soda is a 2.0 pH. Coffee is a 4.0 pH. Beer is between 2.5-4.2 pH. People that consume large amounts of soda, coffee and beer are usually acidic and are prone to develop most illnesses including cancer. For this reason it is important to eat highly alkaline foods, and to drink water which is highly alkaline. As detailed below, foods are divided into those that are acidic producing and those that are alkaline producing. It is recommended for the cancer patient to eat 80% alkaline foods and 20% neutral foods. Lemons, Watermelon, Figs are extremely alkaline and raw fruit and vegetables especially are very alkaline forming.
Alkalizing Foods and Drinks:
• Vegetables: Alfalfa, Barley Grass, Beetroot, Beet Greens, Broccoli, Cabbage Carrot, Cauliflower, Celery, Chard Greens, Chlorella, Collard Greens, Cucumber, Dandelions, Dulce, Edible Flowers, Eggplant, Fermented Veggies, Garlic, Green Beans, Green Peas, Kale, Kohlrabi, Lettuce, Mushrooms, Mustard Greens, Nightshade Veggies, Onions, Parsnips, Peas, Peppers, Pumpkin, Radish, Rutabaga, Sea Veggies, Spinach, Spirulina, Spouts, Sweet Potatoes, Tomatoes, Watercress, Wheatgrass, Wild Greens. Fruits: Apple, Apricot, Avocado, Banana, Berries, Blackberries, Cantaloupe, Cherries, Coconut, Currants, Dates, Figs, Grapes, Grapefruit, Honeydew Melon, Lime, Lemon, Muskmelons, Nectarine, Orange, Peach, Pear, Pineapple, Raspberries, Raison, Rhubarb, Strawberries, Tangerine, Tomato, Tropical Fruits, Watermelon. Other: Almonds, Chestnuts, Millet, Tempeh, Tofu, Whey, Cinnamon, Curry, Ginger, Mustard, Chili Pepper, Sea Salt, Miso, Tamari, All Herbs, Apple Cider Vinegar, Bee Pollen, Lecithin, Molasses, Probiotics, Soured Dairy Products, Green Juices, Veggie Juices, Fresh Fruit Juice, Mineral Water, Cesium (pH 14), Potassium (pH 14), Sodium (pH 14), Calcium (pH12).
Neutral Foods and Drinks:
• Butter, Cheese, Honey, Eggs, Potatoes, Oils, Beans, Soy Milk, Corn, Lentils, Olives, Winter Squash, Plums, Blueberries, Cranberries, Prunes, Amaranth, Barley, Wheat Bran, Oat Bran, Cornstarch, Hemp Seed Flour, Kamut, Rolled Oats, All Rice, Quinoa, Oatmeal, Rice Cakes, Rye, Spelt, Wheatgerm, Wheat, Noodles, Macaroni, Spaghetti, Wheat Flour, Black Beans, Chick Peas, Kidney Beans, Red Beans, Lentils, Pinto Beans, Soy Beans, White Beans, Almond Mild, Soy and Rice Milk.
Highly Acidic Foods and Drinks:
• Ice Cream, Ice Milk, Cashews, Peanuts, Peanut Butter, Pecans, Tahini, Walnuts, Bacon, Beef, Carp, Clams, Cod, Corned Beef, Fish, Haddock, Lamb, Lobster, Mussels, Organ Meats, Oysters, Pike, Pork, Rabbit, Salmon, Sardines, Sausage, Scallops, Shrimp, Shellfish, Tuna, Turkey, Veal, Venison, Sugar, Artificial Sweeteners, White Flour, Breads, Canned or Glazed Fruits, Pastries, Refined Cereals, Chocolate, Custard, Jams, Pasta White, Pickles, Seafood, Table Salt, Yogurt, Corn Syrup, Alcohol, Cocoa, Coffee, Vinegar, Mustard, Pepper, Soda Drinks, Aspirin, Chemicals, Tobacco, Beer, Coffee.
Alkalizing Foods and Drinks:
• Vegetables: Alfalfa, Barley Grass, Beetroot, Beet Greens, Broccoli, Cabbage Carrot, Cauliflower, Celery, Chard Greens, Chlorella, Collard Greens, Cucumber, Dandelions, Dulce, Edible Flowers, Eggplant, Fermented Veggies, Garlic, Green Beans, Green Peas, Kale, Kohlrabi, Lettuce, Mushrooms, Mustard Greens, Nightshade Veggies, Onions, Parsnips, Peas, Peppers, Pumpkin, Radish, Rutabaga, Sea Veggies, Spinach, Spirulina, Spouts, Sweet Potatoes, Tomatoes, Watercress, Wheatgrass, Wild Greens. Fruits: Apple, Apricot, Avocado, Banana, Berries, Blackberries, Cantaloupe, Cherries, Coconut, Currants, Dates, Figs, Grapes, Grapefruit, Honeydew Melon, Lime, Lemon, Muskmelons, Nectarine, Orange, Peach, Pear, Pineapple, Raspberries, Raison, Rhubarb, Strawberries, Tangerine, Tomato, Tropical Fruits, Watermelon. Other: Almonds, Chestnuts, Millet, Tempeh, Tofu, Whey, Cinnamon, Curry, Ginger, Mustard, Chili Pepper, Sea Salt, Miso, Tamari, All Herbs, Apple Cider Vinegar, Bee Pollen, Lecithin, Molasses, Probiotics, Soured Dairy Products, Green Juices, Veggie Juices, Fresh Fruit Juice, Mineral Water, Cesium (pH 14), Potassium (pH 14), Sodium (pH 14), Calcium (pH12).
Neutral Foods and Drinks:
• Butter, Cheese, Honey, Eggs, Potatoes, Oils, Beans, Soy Milk, Corn, Lentils, Olives, Winter Squash, Plums, Blueberries, Cranberries, Prunes, Amaranth, Barley, Wheat Bran, Oat Bran, Cornstarch, Hemp Seed Flour, Kamut, Rolled Oats, All Rice, Quinoa, Oatmeal, Rice Cakes, Rye, Spelt, Wheatgerm, Wheat, Noodles, Macaroni, Spaghetti, Wheat Flour, Black Beans, Chick Peas, Kidney Beans, Red Beans, Lentils, Pinto Beans, Soy Beans, White Beans, Almond Mild, Soy and Rice Milk.
Highly Acidic Foods and Drinks:
• Ice Cream, Ice Milk, Cashews, Peanuts, Peanut Butter, Pecans, Tahini, Walnuts, Bacon, Beef, Carp, Clams, Cod, Corned Beef, Fish, Haddock, Lamb, Lobster, Mussels, Organ Meats, Oysters, Pike, Pork, Rabbit, Salmon, Sardines, Sausage, Scallops, Shrimp, Shellfish, Tuna, Turkey, Veal, Venison, Sugar, Artificial Sweeteners, White Flour, Breads, Canned or Glazed Fruits, Pastries, Refined Cereals, Chocolate, Custard, Jams, Pasta White, Pickles, Seafood, Table Salt, Yogurt, Corn Syrup, Alcohol, Cocoa, Coffee, Vinegar, Mustard, Pepper, Soda Drinks, Aspirin, Chemicals, Tobacco, Beer, Coffee.