Altering the Chemistry of Cancer With Food

In order to understand cancer, it’s important to look at the chemistry of the disease. As long as the immune system is operating properly, cancer cells live harmlessly in the body. They are controlled by T-cells, which convert nitrogen into nitric acid that helps to dissolve cancer cells. Normal cells are unaffected by this process because they are protected by superoxide dismutase (SOD), which is produced in the body from electrolyte minerals. Deficiencies in such minerals as manganese and selenium can limit the production of SOD.

Cancer seeks out nitrogen from the body to try and starve the T-cells. In doing so, it eats away at muscle tissue where the nitrogen is stored. This is why so many cancer patients lose muscle mass and weight. Cancer develops more easily in bodies with cells that are oxygen deprived. As German physiologist and Nobel laureate Dr. Otto Warburg once said, “It cannot be disputed that cancer could be prevented if the respiration of the body cells would be kept intact.”

The presence of essential fatty acids (EFAs) can greatly increase oxygen transfer in the cells of the body. In The Hidden Story of Cancer, Dr. Brian Peskin says that it is necessary to consume “parent” forms of EFAs from plants, not fish, that are weighted towards the healthy omega-6 oils. Good plant sources of omega-6 oils include sunflower, grapeseed and evening primrose oils.

Cancer also thrives in a body that’s bathed with inflam- Altering the Chemistry of Cancer With Food by Kristine Bahr natural awakenings August 2013 23 mation. Recent research shows that curcumin, found in turmeric, is 10 times more active than vitamin E in reducing inflammation as long as the curcumin is in a complex form. It works primarily by shutting down the protein that signals the body to create inflammation.

Fermented (cultured) soy has been shown to help break through the tough protein coating that surrounds cancer cells. Once the cancer cell ingests the fermented soy, isoflavones, protease inhibitors and phytosterols undo the cancer programming and impart new DNA into so-called “daughter” cells. This limits the cancer’s ability to spread. At the same time, the inhibited growth of blood capillaries effectively cuts off the cancer cell’s food supply. A diet that includes miso and fermented soy beverage mixes would be helpful in this process.

Any holistic approach to battling cancer should consider the science behind cancer’s survival. The research on fermented soy, plant EFAs and antiinflammatory diets suggests that these foods and protocols can be very effective in halting cancer’s growth.

Kristine Bahr, MS, is a nutritionist and founder of Cutting Edge Wellness, in Brookline. To learn more and schedule a 15-minute consultation, visit or call 877-549-1017 or 617-360-1929. 

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