Short Synopsis based on Prof. Peskin’s “ The Hidden Story of Cancer”

[Guest guest]

Short Synopsis based on Prof. Peskin's " The Hidden Story of Cancer "

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The Hidden Story of Cancer by Prof. Peskin and Dr. Amid Habib

Pinnacle Press, POB 56507, Houston, Texas 77256

See: http://www.brianpeskin.com

The cancer process starts from cell wall structure damage from damaged

or modified polyunsaturated oils which results in low oxygen transfer

to cells by virtue of improper fatty acid composition of the cell

walls—slow cellular damage over a period of time by either the

withholding of oxygen to the cell or a poison introduced to the cell.

Most poisons in greater quantity will kill cells outright avoiding

cancer by doing so. The problem is that oxidative damage over a period

of time will turn on an anaerobic process in the cells whereby the

cells try not to die but to go into an anaerobic mode whereby they can

survive and this will initiate cancer. The withholding of only 35% of

oxygen will damage the cells and set this process in motion. The main

way oxygen gets withheld from the cells is by a nutritional process

whereby improper oils and/or improper amounts of carbohydrates are

consumed over a period of time (it is a slow process). It is

interesting that if a solid substance (of any type) is implanted under

the skin the vasculization supplied to the cells surrounding the solid

object will not support adequate oxygen to those cells and cancer will

result—so much for implantable microchips & RFIDs. There again,

adequate Essential Fatty Acids (EFAs) may offset this inherent process

of limited oxygen supply turning healthy cells to anaerobic cancerous

cells. When excess carbohydrates are consumed (the body needs

surprisingly few as the body can make them) the blood becomes sticky

and also the speed of blood flow is reduced. Since speed of supplying

oxygen to the cells is of essence such that venous blood has some

oxygen this sets the cancer process in motion. Also, low amounts of

iron in the body will not allow hemoglobin to transport the needed

oxygen to the cells.

When the cells' respiration is damaged due to the above factors in

order to protect themselves they enter in an anaerobic process to

survive much like your muscles use both an anaerobic process for

motion and also an oxidative process. Lactic acid is produced by the

damaged cells for energy in a single reaction by the reduction of

pyruvic acid by dihydro-nicotinamide to lactic acid (low efficiency

energy production) and the cell burns sugar to promote this

process—sugar including fructose is to be avoided (try Stevia). Note

that the end products of the oxidation of pyruvic acid, which are H2O

and CO2, are only reached after many additional reactions. Warburg

deduced that a process requiring just one step (fermentation) is much

more probable than one requiring many steps (respiration). Note that

impaired respiration can be easily replaced by fermentation, because

both processes have a common catalyst, nicotinamide. Nevertheless most

cells die before becoming cancerous, it's the ones that don't that

cause the problem.

Note that it doesn't matter if the foods are high glycemic index or

low glycemic index as the ultimate glucose level will be high

(ultimately in time, the low GI level will be the higher of the two).

The damaged cells produce lactic acid in greater amounts by far than

tired muscles will produce lactic acid. The lactic acid will produce

acidosis and the body pH will become lower. This can be measured by pH

paper. The muscles upon working to the tired state will produce a

burning sensation when the body has excess lactic acid. The damaged

cells also promote angiogenesis (blood vessel formation) to supply

what the cancer cells needs in this fermentation (of glucose) mode

whereby an undamaged properly oxygenated cell cannot do this. The

anaerobic process that the cells enter into do not support complex

cell structures whereby the oxidative process does support complex

structures. The anaerobic process thereby starts a primitive cell

non-differentiated, rapid cell growth known as cancer which is the

equilibrium state (sugar fermentative) in life, as the forced state is

the oxygen (healthy) state. Once this process has taken place for

those cancerous cells those cancerous cells cannot be returned back to

normal cells, they are damaged forever. Proper oxygenation of cells

will ensure that those cells will not develop cancer and will prevent

metastisization of the cancer cells. Cancer that does not metastasize

will usually not kill the cancer victim.

There are `sleeping' cancer cells where they have not made the total

conversion to full cancer cells. It is thought that these are

vulnerable to extra oxygen (via EFAs) and to withholding sugar (via

low carbohydrates).

Proper oxygenation of the cells is achieved by the proper ratio of

EFAs (essential fatty acids), the correct ratio of omega-6 (linoleic

acid, LA…such as sesame oil) to omega-3 (linolenic, ALA…such as flax

seed oil—not fish oil) which is anywhere from 2 to 1 (LA to ALA) to

1:1 (Note: 3 grams to 6 grams is considered about right for a 150 lb.

person—more can be ingested as the excess will be burned off).

Omega-9 oils (olive oil, high oleic oils) do not carry oxygen well

enough. Saturated oils (coconut oil, etc) do not carry oxygen. Never

ingest Canola oil or Soy oils. Proper oxygenation is achieved by the

blood delivering enough oxygen to the cells and the cells accepting

that oxygen. Note that cholesterol transports EFAs to the cells and

there is no such thing, practicably speaking, as too much cholesterol

but there is such a thing as oxidized LDL cholesterol (toxic).

The speeding up of the supplied blood is accomplished by reducing the

consumption of carbohydrates to what the body requires which is a

surprisingly small amount. Also adequate iron must be in the diet for

red blood cells to deliver oxygen to cells. Blood clots (even small

clots) will also impair blood oxygen delivery to the cells.

Anti-coagulants have proved to stop cancer metastasizing (even in

heart attack and stroke victims). The cells may have been originally

damaged by improper oils such as highly processed artificial

supermarket omega-6 oils or even rancid true seed oils (as opposed to

fresh seed oils) which the body incorporates into the cell just like

the genuine omega-6 seed oil. The processed `supermarket' oil is not

oxygen transporting since it was created not to absorb oxygen so that

the oil would not spoil on the supermarket shelf and also rancid oil

will not transport oxygen. The proper seed oils will eventually spoil

in the bottle because the proper seed oils absorb oxygen, but since

undamaged seed oils can absorb oxygen they can transport oxygen in the

body through the cell wall. LDL cholesterol transports the EFAs into

your cells (regardless of good or bad EFAs). If you reduce your LDL

with statin drugs you rob your cells of the needed EFAs assuming you

were ingesting the good EFAs. The level of cholesterol in your body is

relatively unimportant as long as it is high enough; the important

thing is the sufficient level of good EFAs in the proper ratio are

transported to the cells.

Omega-3 oils can be damaging if not in the proper ratios with omega-6

undamaged oils. Obviously, omega-3 oils are essential, however the

popular literature has overstressed them and promoted fish oil which

can be taken to extremes and become damaging to the body. The body

uses omega-6/omega-3 in different ratios depending on the particular

organ. The brain uses a 1:1 ratio. Most organs use a 4:1 ratio. The

muscles use a 6:1 ratio. There is very little omega-3 in skin.

The oil to use is the undamaged parent omega-6 and omega-3 oils (no

transfats), the original organic seed oils. The derivatives (DHA, EPA,

GLA, CLA) can be made by the body from the parent oils; it's only the

parent oils that should be consumed. Olive oil does not transfer

oxygen as efficiently as omega-6 oils. Coconut oils and palm oils are

saturated oils and therefore do not transfer oxygen although those

oils do have good qualities and are good for high temperature cooking.

Do not attempt to cook with omega-6 or omega-3 oils as you would turn

them into harmful transfats by doing so (they're polyunsaturated).

Meats have good EFAs if organically raised, grass-fed, but cooking

partially destroys them. Cheese, (not low fat) organic, grass-fed,

non-pasteurized (get a cheese cured with sea salt) is a good way to

get EFAs as they need not be cooked and the EFAs will be available.

In Italy (Dr. Cavalino) they found that giving EFAs to athletes prior

to games protected the muscles from lactic acid buildup and there was

no muscle pain after the games. The EFAs had oxygenated the muscles

sufficiently. The lactic acid buildup from cancer greatly exceeds the

lactic acid buildup from overworked muscles. If you test your pH

(saliva) with pH paper you can determine your pH level which is an

indication of your lactic acid level. A pH of 7.4 would be optimum (in

the morning the pH level will be less, i.e., more acid, and in the

afternoon it will reach a maximum pH which is more basic).

It is also important to take in minerals (chelated—not from

vegetables due to phytates in vegetables and note that minerals have

been depleted in the soil), which are also known as co-enzymes, for

maximum respiratory efficiency including iron salts, riboflavin,

nicotinamide [niacin], and pantothenic acid. Vitamins are usually

adequately supplied by properly grown meat. One should also avoid

carcinogens (which damage cellular respiration).

A good program would be to take EFAs in the proper ratio and amounts;

get copper, iron, magnesium, manganese, selenium, and zinc, in a

" truly chelated " bioavailable form; get a good source of animal

protein (about 8 oz. for a 150 lb person) such as from organic

grass-fed cheese, organic eggs etc.; limit carbohydrates to about 60

grams for a 150 lb person; take an herbal detoxifier such as Essiac.

[Guest guest]

T. Colin , who has been a nutritional biochemist for decades,

says people develop cancer and other degenerative dis-ease from eating

animal protein period, that whether or not it is grass fed or not grass

fed, organic or not organic, it is significant consumption of animal

protein that turns on cancer genes and that leads to heart dis-ease,

diabetes, arthritis, Alzheimer's, etc.

By 's standards, 8 ounces of animal protein is A LOT. He

recommends one not eat more than a 5% animal protein diet. The rest

should be vegetables, fruits, nuts, seeds and grains.

Best wishes,

Elliot