Health News. Lots of resources and information

One popular theory on the origin of cancer states that, throughout life, cancer cells continually develop in our body by a process of mutation. Mutation means a spontaneous change in the basic genetic makeup of a cell so that it is distinctly different from its parent cell. In all of us, mutations occur continually and most are harmless, but occasionally a mutation gives a cell the qualities which make it into a cancer cell — failure to differentiate, escape from growth regulation, ability to metastasize and ability to invade normal tissues. Because the change is in the cancerous cell’s genetic makeup, it can pass it on to all cells which develop from it. Usually, the immune system detects new cancer cells very quickly and destroys them before they have a chance to multiply. Unfortunately, with most cancers, the immune system is only capable of dealing with a very few cells. Thus, if for some reason the cancer manages to grow to more than a few thousand cells (smaller than a pinhead), it is then beyond the control of the immune system. However, if some form of treatment destroys most of the cells, the immune system can again come in useful in getting rid of any odd ones which remain.

Many attempts have been made to artificially stimulate the body’s natural immune system to deal with large numbers of cancer cells. On the whole, the results have been very disappointing.

This means that once a cancer has reached a size where it can be detected (millions of cells), it is growing independently, regardless of the body’s immune system and normal controls on growth.

*35/40/1*

Boron

Apples, carrots, grains, grapes, leafy green vegetables, nuts, and pears.

Calcium

Almonds, apricots, avocado, brazil nuts, broccoli, cabbage, carob powder, chick peas, collard, currants, dates, figs, fish, green leafy vegetables, hazelnuts, kale leaves, kelp, lentils, linseed, molasses, mung beans, okra, olives, parsley, pinto beans, prunes, raisins, rhubarb, sardines, sesame seeds, silverbeet, soybeans, spinach, sunflower seeds, turnip greens, walnuts and white beans.

Copper

Almonds, crab, dry stone fruit, legumes, mushrooms, nuts, organ meats, pecans, perch, seafood (crayfish, prawns, and mussel), Spanish onions, sunflower seeds, and whole grains.

Chromium

Asparagus, black pepper, brewer’s yeast, clams, grape juice, haddock, lobster, molasses, mushrooms, nuts, oysters, peanuts, prunes, raisins, shrimp and whole grains,

Chlorine

Beans, cabbage, celery, cow’s milk, fish, fresh dried figs, kelp, lentils, lettuce, spinach and tomatoes.

Fluorine

Asparagus, cabbage, egg yolk, garlic, goat’s milk, mackerel, oats, parsley, rice, sardines and sea salt.

Germanium

Aloe vera, comfrey, garlic, ginseng, onions, shitake mushrooms, and suma.

Iodine

Cucumbers, dairy products, dulse, garlic, iodized salt, Irish moss, kelp, lima beans, mushrooms, saltwater fish, sea salt, seafood, sesame seeds, soybeans, spinach, sunflower seeds, turnip greens and watermelons.

Iron

Apricots, asparagus, barley, broccoli, cabbage, chlorophyll, dates, eggs, figs, fish, kelp, leeks, legumes, lentils, lettuce, oats, onion, organ meats, oysters, parsley, pine nuts, poultry, pumpkin seeds, pumpkin, radish, raisins, red grape juice, red wine, silverbeet, soybeans, spinach, sunflower seeds wheat and wheat germ.

Magnesium

Almonds, beans, beet greens, brewer’s yeast, Brussels sprouts, cabbage, cashews, corn, dark green vegetables, dates, figs, kelp, molasses, parsley, silverbeet, soybeans, spinach, walnuts and wholegrain cereals.

Manganese

Almonds, avocados, blueberries, buckwheat, coconuts, corn, dried fruits, dried peas, kelp, nuts, olives, pecans, sunflower seeds, walnuts, and whole-grains.

Molybdenum

Buckwheat, dark green leafy vegetables, legumes, lentils, lima beans, liver, oats, peas, soybeans, sunflower seeds, sweet peas and wheat-germ.

Phosphorus

Almonds, asparagus, barley, beans, Brussels sprouts, cabbage, cauliflower, chickpeas, corn, cucumbers, egg yolk, fish, garlic, kale, leafy greens, lentils, mushrooms, oats, peas, pumpkin, radish, rhubarb, rice, rye, salmon, soybeans, tuna, walnuts, watercress, wheat and whole-grains.

Potassium

Apricots, avocados, bamboo shoots, bananas, barley, beans, beetroots, broccoli, carrots, cauliflower, celery, citrus fruits, dried fruits, eggplant, garlic, kale, kelp, leafy greens, lettuce, mushrooms, nuts (except macadamias), olives, parsley, peas, potatoes, rhubarb, seeds, silverbeet, soybeans, spinach, sunflower seeds, tomatoes, turnips, watercress, whole wheat and yams.

Selenium

Brazil nuts, brewers yeast, broccoli, brown rice, cashews, chicken, crab, dulse, eggs, garlic, herring, human breast milk, kelp, onions, salmon, seafood, tomatoes, tuna, vegetables and whole-grains.

Silica

Alfalfa, barley, beets, brown rice, dates, dried figs, green leafy vegetables, horsetail plants, oats, root vegetables, soybeans and strawberries.

Sodium

Beans, celery, dates, dried figs, eggs, fish, green olives, kelp, leafy greens, lentils, peas, sardines, silverbeet, spinach, strawberries and tomatoes.

Sulphur

Beans, Brussels sprouts, cabbage, carrots, dates, dried figs, eggs, fish, garlic, horseradish, kale, leafy greens, onions, radish, spinach, turnips and watercress.

Zinc

Brewer’s yeast, ginger, mushrooms, pumpkin seeds, seafood – especially oysters, soybeans, sunflower seeds and whole-grains.

*242/34/5*