“Eat whatever you want but make sure you get a lot of calories.” This was the answer the “dietician intern” brought back to me when I asked for nutritional advice after my first surgery on my pancreatic tumor. I’ve had many cancer patients share that they got the same advice. My “advisor” turned and added, “just eat a balanced diet too” as an afterthought before leaving my hospital room. My oncologist repeated this “advice” and offered me candy and cookies at several of my follow up visits. Wow! I finally had permission to feed my “sweet tooth” without guilt…..and I did so by eating about a pie a week. No wonder that my “slow growing” kind of tumor blossomed to 5 cm in the 6 months between routine follow up CT scans.
I’ve already re-counted my experience of this second tumor being deemed “inoperable” until God intervened. Strangely enough, although my second surgery was done at one of the leading University Cancer Centers in America, I still got no “anti-cancer” nutritional advice although I saw several registered dietitians. Again, their concern was getting calories into me. Lots of sugar? You bet! Once the feeding tubes were pulled, my tray always had plenty of sugary items. After I did my own research and learned that “sugar is cancer fertilizer”, I mentioned it to my oncologist on a follow up visit and he said, “not eating sugar is good.” That’s it. This amazingly gifted oncological surgeon was like most doctors–untrained in nutrition. Food is treated almost as an inert substance by “modern western medicine”.
Did I say my research showed that sugar is cancer fertilizer? YES! I sit here looking at 14 books on cancer and nutrition in which I used hot pink adhesive tabs to mark the pages discussing sugar’s role in feeding cancer. I’m overwhelmed by the number of such tabs. It is a consensus!
Most of these books are listed in our home page “books” tab and I urge you to read for yourself. I will just pull a few excerpts and share. I think you can put 2 and 2 together quickly.
Dr. Andrew Weil M.D. in Why Our Health Matters, concurs with my own experience saying (p 106), “The power of dietary adjustment to help the body heal has been vastly underestimated within our disease management system…”
Dr. David Servan-Schreiber, M.D./PhD and cancer survivor himself, in Anti-Cancer–a New Way of Life, points out that refined sugar, bleached flour, and vegetable oils (other than olive and flaxseed) “directly fuel the growth of cancer.” (p 65)……He continues (p 66) “The German biologist, Otto Warburg, won the Nobel Prize in medicine for his discovery that the metabolism of malignant tumors is largely dependent on glucose consumption. (glucose is the form of digested sugar in the body.) In fact, the PET scan commonly used to detect cancer simply measures the areas in the body that consume the most glucose. If a particular area stands out because it consumes too much sugar, cancer is very likely the cause.” He adds (p 68), “There is good reason to believe that the sugar boom contributes to the cancer epidemic….”
Dr. George Malkmus, D.D. author of The Hallelujah Diet writes in his free download from www.hacres.com “Biblical Nutrition 101”, (p 32) “Are you aware that a hundred years ago, the average annual intake of refined sugar was approximately 5 pounds per person per year? Today the average annual intake of refined sugar is around 170 pounds per person per year. That means that if a person is consuming the Standard American Diet (SAD), he or she is placing over 50 teaspoons of refined sugar into their God-made physical bodies each and every day of their life. thus, a person who lives to the age of 70 will have placed into their body, during their lifetime, some 12,000 pounds of refined sugar.” Malkmus described (and provides his sources) the reasons refined sugar is essentially a “poison” including: it is a ‘dead’ food; it contains no fiber; it is fragmented into naked calories with no nutrients; it is highly acidic; it creates blood sugar disorders; it promotes emotional instability; it contributes to heart disease; it leads to addiction and weight gain; it compromises the immune system; and, it contributes to a myriad of other physical problems.
Malkmus (pp 32,33) shares the refining process: “Sugar is a basic element in starchy food, however, processed sugar is a completely different matter. The sugar we purchase in the supermarket for personal consumption is processed sugar [my note: other sources say raw sugar is also damaging]. This kind of sugar (refined) is heated up in chalk-milk, so that calcium and protein are extracted. After the process, it becomes alkaloid, destroying all vitamin content. In the second phase, the sugar is mixed with acid chalk, carbonic gas, sulfer dioxide, and finally with natrium bicarbonate. The mixture is cooked and cooled off several times and thereafter crystallized and centrifuged. The dead mass is then treated with strontium hydroxide. Subsequently it arrives at the refinery where it is passed over chalk carbon acid to clean it. Dark coloring is removed by adding sulfuric acid and then it is filtered with bone charcoal. Finally, it is colored with indathrenblue or the highly toxic Ultramarine. this product’s chemical composition is C12H22O11 which you can buy as “pure cane sugar”. “Pure?..hmmmmmmm?
Shane Ellison, M.S., in Over the Counter Natural Cures (p. 158) , shares, “Excess sugar and alcohol…diminish pancreatic enzymes and increase your chances of suffering from cancer……Considering how pancreatic enzymes aggressively attack invisible cancer cells, ensuring that we have plenty of these enzymes should be a top priority for anyone who wants to ward off cancer.” [My note: I have read that it is important to get “whole” pancreatic enzymes if you use supplements because a lot of that marketed has two important ingredients (Trypsin and chymotypsin) extracted because it can be sold commercially for greater profit to the sewerage treatment industry.]
Patrick Quillin PhD, RD, CNS, writes in Beating Cancer with Nutrition (p. 139) “Elevated sugar in the blood has a number of ways in which it promotes cancer:
- Rises in blood glucose generate corresponding rises of insulin, which then pushes prostaglandin production toward the immune-suppressing and stickiness-enhancing PGE-2. While fish oil (EPA) and borage oil (GLA) have a favorable impact on cancer, these potent fatty acids are neutralized when the blood glucose levels are kept high.
- Cancer cells feed directly on blood glucose, like a fermenting yeast organism. Elevating blood glucose in a cancer patient is like throwing gasoline on a smoldering fire. (my emphasis)
Elevating blood glucose levels suppresses the immune system.” Quillen also discusses the role of sugar (blood glucose) in lowering body pH to acidic and the detrimental impact of acidity in fighting cancer. I will post another article on this “acidity” topic rather than discussing it here but a lot of research indicates cancer prefers an acid “environment”.
I believe there is an “expert consensus” on starving cancer cells by cutting sugar out of one’s diet. It is key and critical that you read labels on any prepared foods you might consider buying. As Dr. Andrew Weil, M.D. says in Natural Health, Natural Medicine (p15), “A great many processed foods contain large amounts of sugar to make them taste good. Many condiments–ketchup, relishes, pickles–are loaded with sugar, as are most soft drinks. The sugar industry likes to tell us that sucrose has only eighteen calories per teaspoon, but most recipes call for cups of sugar, and there are a lot of teaspoons in a cup.” He goes on to discuss sugar’s addictive properties.
It is imperative to watch out for “high fructose corn syrup” or “corn sugar” in foods and avoid that as well. Nearly every prepared food has some of this in it. This is one of many cancer fertilizing ingredients in MANufactured foods and these must be avoided if you want to avoid or cure cancer. If God didn’t make it and it’s not close to the state in which He made it, don’t eat it. period.
Regarding “high fructose corn syrup”, it seems that the government subsidizes corn crops (mostly for large corporate farms because it was wrongly thought that ethanol was “the silver bullet answer” to lowering oil consumption. Since ethanol didn’t turn out as planned, the government/FDA bowed to the lobby of these big corn grower/food manufacturers (often conglomerates) and allowed corn syrup to provide a “consumer market” for the corn. The impact on the health of those eating all that “corn sugar” is an often ignored and costly “side effect” it would seem. It is cheap for food manufacturers because your tax money supports it…..
You MUST watch out for your own health. Corn wasn’t so good for our cars, so we get to eat it (as sugar syrup) if we are not careful.