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Meals and cooking for cancer patients. Toxic or dangerous food

What kind of food is proper for anticancer therapy. Cooking for cancer patients for brekafast, lunch and dinner

 

 

Useful breakfast in the morning

Meals and cooking for cancer patients. Toxic or dangerous foodThe human body starts to purify itself at about 4 in the morning, and completes this cycle shortly before 11 in the morning. During this extremely delicate stage, as it has to eliminate all the toxic substances that were absorbed in the previous 24 hours (food, air, water, skin contact), it must be fed with great quantities of natural vitamins in order to help the detoxification of these poisons by cells, and the resulting expulsion of toxins from the body.

The expulsion of toxins from the body (the quantity of expelled toxins) indicates how much intoxication is in the body, and how much the body is able to discharge them.

Urine should not smell of ammonia.

Faeces should not have a bad smell, they should be soft, of bronze colour, and they should float in water.

Skin (the third discharging organ after urine and faeces) releases sweat in the morning, from armpits, from the groin and from feet, that should be washed at night and in the morning. In the morning the tongue is often covered by the classic whitish film of mucus.

Thus, it is wrong to give the body too much proteic food, or food that is potentially rich in toxins: on the contrary, it is better to help it to purify from toxins that are not going to be eliminated before 11 in the morning.

Only at about 12 or 1 o’clock the body will be ready to be fed again with CARBOHYDRATES, the primary source of calories (pasta, bread, legumes, potatoes) or even with PROTEINS (meat, fish, eggs, milk and dairy products)

For this reason, in the morning one must eat fresh fruit, tea made with detoxifying grass, and vegetable juice: e.g., fruit juice, Chinese green tea (Camellia sinensis), Breuss juice, etc…

Apple cider vinegar is interesting. People who have a delicate stomach should drink it with a glass of water (obviously chlorine-free and fluorine-free water). The apples it is made with must be of excellent quality and fermented in sessile oak barrels for at least six months.

During the morning

During the morning, on an empty stomach, it is a good habit to drink fresh vegetable or fruit juices, bought in “organic food shops” or in local public markets that only sell organic products, especially if it is not possible to make fresh fruit or vegetable shakes for work reasons.

When you cook vegetables

When you cook vegetables, you should not cook them for too long, because cooking them for too long destroys the vitamins that are essential for the diet we are talking about. Thus, vegetables can be steamed, cooked in the oven or tossed in a pan, but they should not be boiled in water, unless it is a soup (vitamins and mineral salts stay in the water).

If you do not have fresh vegetables, frozen vegetables are preferable to vegetables in cans.

Moreover, it is a good eating habit for the patient to drink fresh vegetable juices and fruit juices, together with the consumption of fruit and vegetable shakes.

If vegetables are cooked, one should take the precaution of not cooking them too much, because excessive cooking destroys the vitamin principles which are essential to the anti-neoplastic therapy described here: therefore, vegetables may be steamed, cooked in the oven or tossed in a pan, but not boiled in water, apart from soups (because the vitamins and minerals remain in the water).

If fresh vegetables are not available, frozen ones are preferable to tinned ones.

Pickled vegetables

Pickled vegetables are prohibited, because they are salty, and they contain cancerogenous components due to the high concentration of nitrous elements which, once ingested, may form nitrosamines, which are strong cancerogenous substances.

Exotic fruit

Exotic fruit, or more in general fruit and vegetables coming from areas of the world with little hygienic or health control, can be the means for infection by infectious diseases, sometimes in severe forms (cholera, salmonellosis, etc…) caused by dirty water (sewage) used to irrigate the ground.

Attention must be paid to fruit and vegetables which have been treated with chlorine, because it destroys vitamin E and other active principles.

Drinking water

It is best to take a litre of water from the tap and boil it for 20 minutes without a lid (in that way allowing the chlorine to evaporate). Then it should be filtered through a gauze, eliminating all the residues, and put in a thermos flask. Drink it hot during the day.

Lunch and/or dinner: The importance of cereals

It is extremely important that cereals are wholemeal cereals.

Of course, flour is the basic form to have them as pasta, bread, or polenta.

Wheat is the most widespread cereal. Gluten is contained in its seeds in an ideal proportion, and it makes it particularly suitable for rising and bread-making. There are two varieties of wheat: hard wheat (Triticum durum) and soft wheat (Triticum aestivum or vulgare). The percentage of amino acids contained is about 13% (Triticum vulgare) and 12,5% (Triticum durum), but all 9 essential amino acids are never present together. With the introduction of milling by steel wheels, that took the place of traditional grindstones, the large-scale production of white flour started. This flour is refined, and has kept its energetic value, but not its nutritious value (vitamins), as it does not have the outer layers of the grain (bran) nor the wheat germ (vitamin E).

What happens is that very often companies try to add bran to white flour again, but the product obtained cannot be compared to true wholemeal flour: the true semolina has indeed a quite uniform amber colour, compared to these mixtures that are easy to recognize (characteristic inhomogeneous look with brown parts that are darker or whiter).

Other cereals: rice (amino acids: 6%), millet (amino acids: 11%), barley (amino acids: 11%), oat (amino acids: 12%), sweetcorn (amino acids: 9.5%), rye (amino acids: 16%), amaranth (amino acids: 16%), emmer wheat (amino acids: 12%). The 9 ESSENTIAL AMINO ACIDS are NEVER present together.

Common buckwheat (Fagopyrum esculentum) is not a cereal, but something different. It is particularly rich in lysine (as LEGUMES) and tryptophan, and the amino acid percentage is about 11%. It contains a lot of Iron, Magnesium and group B vitamins, vitamin B17 included. It must not be eaten with cereals because ALL 9 ESSENTIAL AMINO ACIDS could be found together.

Hippophae rhamnoides (Olivello spinoso) is rich of Lysine, as LEGUMES.

Emmer wheat (Triticum spelta) does not have a high glycemic curve, contrary to other cereals, so it can be used for people who need to avoid high glycemic peaks, such as for cancer or diabetes patients.

Amaranth and rye are cereals. They have a high percentage of amino acids (16%), and they also contain lysine, an essential amino acid that is almost absent in other cereals. Therefore the risk is to sum up all 9 essential amino acids in case amaranth is eaten together with other cereals (e.g.: bread).

Secale cereale (rye) and Amaranthus hypochondriacus (amaranth) are too rich in Lisin.

Note: wholemeal pasta (emmer wheat, kamut, barley etc..), as it is wholemeal, releases starch, so, contrary to pasta made with hard wheat, it has to be carefully drained.

The taste is stronger than the one of white pasta, to the point that, if you don’t want to lose the substances that you drain, you can keep them apart for an evening vegetable soup, for example cooking some vegetables in bit of water with half bouillon cube, and mixing them with the drained water, until you get a cream. Many food substances are sold that try to integrate nutrition with a large part of these cereals. You should choose wholemeal flour, without added substances.

Fish

Pay attention to farmed fish because the feed comes from unsafe sources (for example – butchered animals): according to the author small-sized and salt-water fish should be chosen, possibly belonging to species that tend to accumulate only small quantities of polluting substances (for example: anchovies, needle-fish, skullcaps, pilchards, sardines, mackerel, etc…).

Tuna, however, is considered to be a valid nutrient for neoplastic patients as well.

Fish should be eaten only after the immunity cascade has begun, with a noticeable dimensional decrease in the tumour mass, given the possibility that the essential amino-acids found in fish could be assimilated by the tumour cells as well.

Sugars

You will notice the absolute exclusion of sugars, apart from fructose. This depends on the facts that the latter has a low glycemic index. Indeed, it works differently from other sugars (glucose, saccharose, mannose, etc..) as it is absorbed slowly by the intestine. From blood it passes directly to the liver, where it is converted into hepatic glycogen.

This avoids a dangerous hematic hyperglycemia, that, even though it can be transitory, can be dangerous for patients with cancer or diabetes.

Salt

Ordinary table salt (sodium chloride) is the cause of ESSENTIAL HYPERTENSION in more than 95% of cases. Only in 4-5% of cases it is due to diseases, usually kidney diseases.

In private foreign “health” clinics, where the most common and frequent chronic-degenerative diseases are treated with mega-vitaminic therapies, it was shown that, even if salt is removed from the patients’ diet, they can continue eliminating 6 to 8 grams of sodium per day through the urine for more than a week from the beginning of diet therapy before going back to a normal arterial pressure.

Toxic or dangerous food

1) Sweetcorn (Zea mays): unfortunately it is a lost product, as it has a high transgenic pollution risk. Transgenic sweetcorn is dangerous both because of “Bacillus thuringiensis” (SEE below) and added lysine (982) and/or tryptophane.

2) Soya: it has a high trangenic risk, just like all of its byproducts, for example Tofu (soya “cheese”).

3) Aspartame: induces cancer (1602). http://www.ehponline.org/docs/2007/10271/abstract.html

4) Margarine : its SATURATED fatty acids block the action of vitamin F.

5) Hydrogenated vegetable fats: they damage cell walls and hinder the action of vitamin F.

6) GM salmon : it contains transgenic viruses (SEE chapter 8 about transgenic viruses).

7) Peas: transgenic risk (1011, 2006).

8) Beans : trasngenic risk.

9) Peanuts (Arachis hypogaea): high amino acids content (26%) and very often genetically modified.

10) Coconut (Cocos nucifera) and palm oil: they contain saturated fats.

 

Source: The book Thousand Plants against Cancer without Chemo-Therapy, author Giuseppe Nacci, M.D

 

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