Cancer Fighting Foods
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Soft drinks sold world over have up to eight times the level of a cancer-risk chemical benzene than is allowed in drinking water. Benzene is a byproduct of a reaction between two other ingredients commonly used to make soft drinks. Although there is a legal limit of one part per billion in drinking water in the U.K., there is no upper limit on the amount of benzene allowed in soft drinks. Benzene has been linked to leukemia and other cancers of the blood. Benzene is used to make glues, paints and detergents. Experiments have shown that cancer cells die within hours when kept in an alkaline medium and seem to thrive in an acidic one. Rich, fried and spicy food, white flour (starch), white sugar, excessive consumption of caffeine and alcohol, too much sour food, drugs, chemical additives and pollutants create an acidic body. Irritated by the acids, the body’s cells react violently and proliferate, causing both benign and malignant tumours. Stress adds to the woes as it leads to excessive acid secretion within the body. Stress also causes the brain’s judgement to become erratic, so the brain then fails to regulate cell reproduction correctly. High-salt diets have been linked to stomach cancer. A study in Japan found that salt doubled the risk of contracting stomach cancer, the second most common cause of cancer deaths.
Imbalance between Omega-3 and Omega-6
Omega-3s and Omega-6s (called Essential Fatty Acids because the human body can’t make them and must be obtained from food) control our body functions. Omega-6s help stock fats and promote rigidity in cells as well as coagulation and inflammation in response to outside aggression. They stimulate the production of fatty cells from birth onwards. Omega-3s to the contrary, are involved in developing the nervous system, making cell membranes more flexible and reducing inflammation. They also limit the production of adipose (fat) cells. Our physiological balance depends very much on the balance between Omega-3s and Omega-6s (a balance close to 1:1) in our body and therefore on our diet. Grass, especially in the spring, is a very rich source of Omega-3 fatty acids; these fatty acids are therefore concentrated in the products (like milk, meat) from the grass-fed cattle and eggs from free-range chickens. The battery-farming cattle fed on soya, corn, wheat etc. contain practically no Omega-3s and Omega-6s. As a result, the quantity of Omega-3 and Omega-6 essential fatty acids stems directly from the contents of the food we eat. The food from grass fed cattle is perfectly balanced in Omega-3s and Omega-6s (a balance close to 1:1). But if the cattle and chickens eat corn, soya, wheat etc, the resulting imbalances in our bodies are as much as 1:15 to even 1:40. Cattle are also treated with hormones to fatten them and to produce more milk. It is known that these hormones promote Insulin like Growth Factor (IGF) in cows which finds its way into the milk and meat. This IGF in milk is not even destroyed by pasteurisation. We know that IGF is a major factor in the stimulation of growth of fatty cells. It also accelerates growth in malignant tumours. Finally, the switch of cattle feed from grass to soya, corn, wheat combinations has another harmful side effect. One of the very rare components of our diets from an
