Bill Misner Ph.D.[1]

There are 35 forms of cancers each with differing origins, prognosis, treatment, and resolution.
 

They are:  “Adenoma, Adrenal, Bladder, Bone, Brain, Breast, Bronchial, Burkitt’s Lymphoma, Cervical, Colon, Duodenal, Endometrial, Esophageal, Kaposi’s, Kidney, Laryngeal, Leukemia, Liver, Lung, Lymphomas, Mouth, Ovarian, Pancreatic, Penis, Pharyngeal, Prostate, Sarcomas, Skin, Stomach, Testicle, Thymus, Thyroid, Tongue, Uterus, and Vaginal cancers. ”

LIMIT INTAKE OF PROCESSED SUGARS

There are several avoidable carcinogenic substances scientifically associated with cancer onset, many of which are nutritionally or environmentally induced. They are glucose, fructose, simple sugars. Each is implicated due to simple sugars’ mechanistic “feeding” cancer cell proliferation. Cancer patients are advised to reduce their consumption of all processed form of simple sugars. Cancer patients should avoid form of high glycemic carbohydrates from refined products. Cancer-free athletes should only consume those energy products when prolonged exercise creates blood glucose deficiencies that need be replaced in gram-per-gram format.
 

The exception to this rule is long-chain complex carbohydrates consumed by healthy athlete (without cancer) who may consume 250-280 calories per hour during exercise, while cancer patients should avoid all forms of high glycemic carbohydrates without significant plant fiber content to reduce the impact of high glucose volume in the blood circulation. Cancer cells predictably proliferate in the glucose-rich environment and must be virtually “starved” from their insatiable desire for glucose. Long chain carbohydrates from complex carbohydrates are glucose molecules linked together, are absorbed efficiently, hence the preferred replacement fuel-of-choice during exercise for the cancer-free athlete. Digestion of complex carbohydrates is initiated in the mouth, completed in the small intestines, resulting in a high glycemic blood glucose response, replacing calorie molecules to restore depleted muscle, organ glycogen stores. 

CANCER PATIENTS SHOULD AVOID FOODS & SUBSTANCES ASSOCIATED WITH INCREASED RISK OF CANCER

Substances from foods or chemicals associated with an increased risk of cancer are: Nitrosamines (formed within the body when nitrates and nitrites combine in the stomach with amino acids), which is an extremely active cancer throughout the body. Excess dietary fat, frequent or excess meat especially bacon, corned beef, ham, salami (EACH primarily due to the sodium nitrate), maize oil, marijuana (smoking), excess polyunsaturated fatty acids (PUFAs) omega-6-linoleic acid, trans-fatty acids, triglycerides, elevated homocysteine (too much milk), tobacco smoking & barbequing meats causes a production of similar carcinogens (such as benzpyrene, heterocyclic aromatic amines (HAAs) and polynuclear aromatic hydrocarbons PAHs[2]), food irradiation, frying and overheating of dietary oils and smoking foods causes carcinogenic) benzpyrene, chlorine vapor (produced in hot showers from municipal tap water forms carcinogenic chloroform-vapors when the inorganic chlorine that is present in tap water evaporates and is inhaled), alcohol, formaldehyde, excess free radical malonaldehyde (may occur from exercise lasting over 2 hours), excess capsaicin, excess arginine, polyvinyl chloride (PVC), nitrites & nitrates (including sodium nitrite), cyclamates, pesticides (including chlordane, dioxin, heptachlor), amaranth, (red dye #2), saccharin, excess estrogen (especially 2-hydroxy estrone), uncooked white champignon mushrooms, excess consumption of zinc, sodium selenite form of selenium, iron, any amount of lead, aflatoxin (peanut spoilage), many types of cough medicine choloroform content, diazepam (valium), excess gotu kola, chilli (in excess amounts) increases the risk of cancer (due to the capsacin content of chilli), sassafras (especially sassafras oil), greater than 140 grams of pepper per day can cause some forms of cancer (due to the safrole and piperine content of pepper) or the safrole content of sassafras and sassafras oil).

DISORDERS ASSOCIATED WITH AN INCREASED RISK OF CANCER

Colic disease can increase the risk of cancer. Constant constipation increases the risk of cancer. Slow bowel transit time increases the risk of colon cancer. Allergies are often precursors (forerunners of cancer). Inflammation & excess cyclooxygenase is an underlying cause of cancer[3]. People afflicted with obesity are at greater risk of many types of cancer.

FOODS OR SUPPLEMENTS ASSOCIATED WITH PREVENTION OF OR RESOLUTION OF CANCERS

Modern science and traditional anecdotal evidence indicates some foods and herbs are associated with prevention, treatment, and resolving cancer. The most consistent curative-associated foods or supplements reported to reduce or prevent several types of cancer:
 

Shark Cartilage, Bovine Cartilage, Chlorella, Hijiki, Beta-carotene, Lutein, Chlorophyll-a, Thymus Extract, Resveratrol-gallic Acid, Propolis, Bee Pollen, Royal Jelly, Caffeic Acid Phenethyl Ester (CAPE), Coffee, Polyphenols, Yogurt, Soy, Miso, Tempeh, Avocado, Apples (content of Caffeic Acid), Chlorogenic Acid, Quercetin, Ellagic Acid, Bilberry, Blueberries, Cantaloupe, Cranberries, Cherries, Figs, Grapefruit, Grapes, Lemon, Oranges, Pineapple, Raspberries, Strawberries, Caterpillar Fungus, Chinese Black Tree Fungus Mushroom Fungi From Enoki Mushrooms, Karawatake Mushrooms, Maitake Mushrooms, Matsutake Mushrooms, Nameko Mushrooms, Oyster Mushrooms, Reishi Mushrooms, Shiitake Mushrooms, White Jelly Fungus, Rye, Protease Inhibitors From Uncooked Legumes, Barley Brazil Nuts, Fish Oils, Flax Seed Oil, Olive Oil, Shark Liver Oil, Orange Oil, Broccoli Sprouts, Fenugreek Seeds, Flax Seeds, Grape Seed (Extract), Poppy Seeds, Beetroot, Bitter Melon, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Eggplant & Soy (protease inhibitors), Garlic, Kale, Onions, Potatoes, Radish (Seeds, Vegetable Or Juice), Rhubarb, Spinach, Tomatoes, Turnips, Chlorophyll From Wheat Grass, Aloe Vera (Oral Juice), Asafetida, Astragalus, Barberry’s Berberine Content), Basil, Black Cumin (Seeds), Black Walnut, Burdock (Root), Cat’s Claw, Cinnamon’s Cinnamic Acid content, Echinacea, Essiac (a mixture of herbs, primarily Sheep Sorrel), European Mistletoe, Fo-ti, Golden Root, Goldenseal, Indian Rhubarb, Korean Ginseng, Lavender, Nettle (Tea), Noni (Fruit), Parsley, Pau D’arco, PC Spes, Rabdosia Rebescens, Saffron Saint John’s Wort, Sanchi Ginseng, Siberian Ginseng, Skullcap Inhibits, Green Tea, Turmeric, Yucca and a Plant-Food Predominant menu.
 

Some substances extracted from whole plant food sources are reported to reduce the risks of several types of cancer with implications against advanced proliferation:
 

CONCLUSION

If an athlete consumes the supplements cited above with a balanced predominantly plant-food diet, there is no guarantee that they will be cancer-free. However, it is suggested that many of the known substances associated with onset of 35 forms of cancer are inhibited from predicted cellular mutagen events. The research documentation supporting these statements is limited to the following references:
 

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