lemon. Sweeten with honey. See Recipes for many more suggestions.
Horrors In Commercial Beverages
Commercial beverages are especially toxic due to traces of solvents left over from the manufacturing process. There are solvents found in decaffeinated beverages, herb tea blends,
car-Jazz up your favorite home-made juice with seltzer wa-ter. It is not harmful to you.
Fig. 47 Seltzer maker
label states “not from concentrate” or “fresh from the orchard,”
or “100% pure.”
Some of the solvents I have found are just too toxic to be believed! Yet you can build the test apparatus yourself (How To Test Yourself, page 457), buy foods at your grocery store, and tabulate your own results. I hope you do, and I hope you find that the food in your area is cleaner than mine! Remember that the SyncrometerTM described later can only determine the pres-ence or abspres-ence of something, not the concentration. There may only be a few parts per billion, but a cancer patient trying to get well cannot afford any solvent intake. For that matter, none of us should tolerate any of these pollutants:
• Acetone – in carbonated drinks
• Benzene – in store-bought drinking water, store-bought
“fresh squeezed” fruit juice
• Carbon tetrachloride – in store-bought drinking water
• Decane – in health foods and beverages
• Hexanes – in decafs
• Hexane dione – in flavored foods
• Isophorone – in flavored foods
• Methyl butyl ketone and Methyl ethyl ketone – in fla-vored foods
• Methylene chloride – in fruit juice
• Pentane – in decafs
• Propyl alcohol – bottled water, commercial fruit juices, commercial beverages.
• Toluene and xylene – in carbonated drinks
• Trichloroethane(TCE), TCEthylene – in flavored foods
• Wood alcohol (methanol) – in carbonated drinks, diet drinks, herb tea blends, store-bought water, infant for-mula.
If you allowed a tiny drop of kerosene or carpet cleaning fluid to get into your pet's food every day, wouldn't you expect your pet to get sick? Why wouldn’t you expect to be sick with these solvents in your daily food? These solvents are just tiny amounts, but tiny amounts are nevertheless billions of mole-cules! Your body must detoxify each molecule.
Flavors and colors for food must be extracted somehow from the leaves or bark or beans from which they come and I suspect benzene contaminated solvents are used for this. Until safe methods are invented, such food should be considered un-safe for human consumption (or pets or livestock!).
Food Preparation
Cook your food in glass, enamel, ceramic or microwavable pots and pans. Throw away all metal ware, foil wrap, and metal-capped salt shakers since you will never use them again.
Fig. 48 Unsafe beverages
If you don't plan to fry much (only once a week), you might keep the TeflonTM or SilverstoneTM coated fry-pan, otherwise get an enamel coated metal pan. Stir and serve food with wood or plastic, not metal utensils. If you have recurring urinary tract infections, you should reduce your metal contact even further;
eat with plastic cutlery. Sturdy decorative plastic ware can be found in hardware and camping stores. Don't drink out of styro-foam cups (styrene is toxic). Don't eat toast (many toasters spit tungsten all over your bread besides making benzopyrenes).
Choose baked goods sold in paper or microwavable pans, not aluminum. Don't run your drinking water through the freezer, fountain, or refrigerator. Don't heat your water in a coffee maker or metal tea kettle; use a saucepan. Don't use a plastic thermos jug—the plastic liner has lanthanides, which break up your RNA and DNA molecules. The inside must be glass.
Why are we still using stainless steel cookware when it contains 18% chromium and 8% nickel? Because it is rustproof and shiny and we can't see any deterioration. But all metal seeps! Throw those metal pots away.
Many bacteria and yeast(!) varieties have a requirement for nickel so that their enzyme urease will work for them. Urease attacks urea, present in all our body juices, and makes ammonia from it. Ammonia is a utilizable nitrogen source (food) for bacteria and yeasts. If our bodies weren't polluted with nickel, many of our yeast invaders couldn't grow! Why do we take in nickel and supply our bacteria and yeast? Nickel is in the soil, where bacteria and fungi belong, too. But if we insist on keep-ing plenty of nickel in our tissues, we have only ourselves to blame for our invasion.
It is hard to believe that metals we handle every day in our coinage, food and beverage containers, body products, and home and garden products could be hazardous. Yet this has been well studied. The real question is: why don’t we heed our own research that we funded so dearly?
An Index Of Carcinogenicity Among Metal Carcinogens By C. Peter Flessel et al. From Carcinogenicity and Metal Ions, volume 10 of a series called Metal Ions in Biological Systems, edited by Helmut Sigel.
Human studies Animal Studies Short-term bioassays Metal
(a) See pp. 41-43 [not shown] for scoring rules.
(b) A number of studies have confirmed that only iron-carbohydrate complexes, among a variety of iron compounds tested, are carcinogenic in animals.
Fig. 49 Metal carcinogenicity
Again, I want to emphasize that the amount and the form of the metal is very important. For instance, zinc metal is carcino-genic (cancer producing). However an appropriate dose of zinc sulfate is anti-carcinogenic.46 Get your essential minerals from foods, not cookware.
Never, never drink or cook with the water from your hot water faucet. If you have an electric hot water heater the heat-ing element releases metal. Even if you have a gas hot water heater, the heated water leaches metals from your pipes. If your kitchen tap is the single lever type, make sure it is fully on cold.
Teach children this rule.
Food Guidelines
It is impossible to remember everything about every food, but in general do not buy foods that are highly processed. Here are a few foods; see if you can guess whether they should be in your diet or not.
breads Yes, but not fancy varieties that have flavor listed in the ingredients, nor “day-old”, or
“cholesterol-reduced” bread.
cheese Yes in baked dishes only. It must have no mold (throw it out if you see any). Trim away the outside ¼ inch, in case petroleum prod-ucts or azo dyes were used on the exterior.
Rotate brands. Add vitamin C.
chicken Only if cooked for 20 minutes at boiling point, as in soup, or canned (never prepare raw chicken yourself).
wine with dinner No.
peanut butter Yes if you grind it yourself, adding vitamin C (¼ tsp. per pint) as you grind, to remove aflatoxins.
cottage cheese Yes if sterilized by baking or cooking. Add vitamin C.
desserts Yes, but again, only if not flavored with ex-tracts (maple and vanilla are OK).
rice Yes, white rice if cooked in pressure cooker to kill bacteria. Add vitamin C.
pasta Yes, with homemade sauce (tomato free)
and vitamin C.
jello No, it has artificial flavor and color.
egg dishes Yes, but not “imitation”, cholesterol-free or cholesterol-reduced varieties.
popcorn No, it has zearalenone, a mold toxin. (If you have an ozonator, you can put the air hose in the bag of kernels for five minutes and de-toxify the zearalenone!)
fish, seafood Yes!
soy foods (tofu) No. It's the extensive processing that taints it.
soup Yes, if seasoned only with herbs (no bouillon cube) and malonate free.
cheesecake Yes, if homemade and baked thoroughly.
Add vitamin C to recipe.
rice cakes No. Processing pollutes them.
Fig. 50 Some good foods
Other guidelines are: choose brands with the shortest list of ingredients. Alternate brands every time you shop.
If friends are cooking for you, give them a copy of these pages about the diet. The support of your family and friends is very valuable to you, but don't eat with their dishes (dish deter-gent is on them). You can always eat off paper plates, use plas-tic cutlery and a plasplas-tic cup you wash yourself under the tap.
Fig. 51 These breads had solvents
own pure salt and vitamin C. Your friends are not made ill by these pollut-ants—YOU ARE. They can excrete them efficiently—
YOU CAN'T. They go to your tumor.
Because you cannot su-pervise restaurant chefs,
many normally safe foods should not be ordered. Here is a list of things that are generally safe to order:
pancakes, French
toast, waffles But ask your waiter to bring the syrup to boiling. This kills mold spores. Add vitamin C to any natural syrup.
eggs Not scrambled—the added milk or cheese
does not get sterilized, and not soft boiled—the white should be solid.
hash browns If lightly fried, not deep fried.
soup Only if nothing else is available. (It proba-bly came in a can and was cooked in an aluminum pot. Do not order soups made from items on the malonic list, like tomato soup or cream of celery.)
vegetarian
sand-wiches But no soy products, cheese, or tomatoes.
baked or boiled
po-tatoes With olive oil, bring your own salt, don't eat the skin if it was wrapped in foil or has black spots.
cooked vegetables Cauliflower, Brussels sprouts, beets, corn, squash, and so forth.
vegetable salads You must kill Ascaris eggs. Add one drop Lugol’s to your water glass. Pour over salad to immerse for one minute. Drain.
vegetarian dishes Especially Chinese food, but no soy ingre-dients.
bread and biscuits But not “cholesterol-free” varieties.
Fig. 52 No solvents found in bakery bread so far
fish and seafood Anything but deep fried (the oil may have benzene) is fine: baked, steamed, fish cakes with tartar sauce.
fruit cup With honey, no whipped cream.
fruit pies, cobblers But not with ice cream (it has not been sterilized and flavoring has benzene).
lemon meringue pie Indulge yourself.
Fig. 53 Good restaurant foods
The only beverages you should order in a restaurant are water and boiled milk (not just steaming). Add the vitamin C yourself (just a pinch). Herb teas are all right if they are single herbs, if you dump the bag, and make sure the hot water comes from a non-metal pot.
If you order food “to go”, ask the chef to line the alu-minum or styrofoam contain-ers or cups with plastic wrap.
Clear plastic containers are OK, but do not store lefto-vers in them.
This sauce is not made with to-matoes and repeatedly tested free of the M-family, benzene, isopropyl alcohol, and wood alco-hol, a tribute to the manufacturer.
Fig. 54 Good sauce
Check Your Progress
You now have accomplished 7 things:
1. You have killed the intestinal fluke and cured your cancer.
2. You have Mopped Up all your other parasites. You are zap-ping regularly and are on the parasite program.
3. You have removed all products with isopropyl alcohol in them from your house and are eating no foods with isopro-pyl alcohol pollution.
4. You have taken out all the metal and plastic from your mouth and are waiting (patiently?) for safe partials or den-tures. Teeth with large fillings or crowns have been ex-tracted. You are hot packing.
5. You have switched from eating food concoctions to eating simple foods, free from solvents and malonic acid. You are starting to strike symptoms off your list.
6. You no longer have any tumor-forming common denomi-nators.
7. You have found a new home for your pet.
As you see your symptoms disappear, one after another, you will feel the magic of healing. Most cancer patients have 50 or more symptoms to start out! They could fill two sheets of paper, one symptom to each line. It can be quite shocking to see a list of all your symptoms.
Sometimes a new symptom appears as fast as an old one disappears. The coincidence makes it tempting to believe that one symptom turns into a different one. But it is not so. If a new symptom appears, it is because another pathogen has become activated due to a new toxin. Try to identify the new item. Stop using any new food, supplement, or body product, even if it is a health variety, and see if it goes away.