Category Archives for Cancer

More BullSh*t from the FDA

The FDA has given its blessing to continue with amalgams - requiring "labeling" instead of a real ban!

Specifically, the FDA recommended that the product labeling include:

  • A warning against the use of dental amalgam in patients with mercury allergy;
  • A warning that dental professionals use adequate ventilation when handling dental amalgam;
  • A statement discussing the scientific evidence on the benefits and
    risk of dental amalgam, including the risks of inhaled mercury vapor.
    The statement will help dentists and patients make informed decisions
    about the use of dental amalgam.
  • Read the whole announcement here:

I interviewed Leo Cashman from DAMS (Dental Amalgam Mercury Solutions), International on the connection between our health and mercury amalgams (fungus promoter, cancer cause and more).  Listen to my discussion on Leo's experience with Dr Simoncini's only live US class on the subject of fungus and mercury amalgams:

Listen free:


Dale Maxwell
Bonnie O'Sullivan

What Do Enzymes Do?

Strictly from the digestion process point of view enzymes do the following:

Breakdown pieces of food to allow your body to access the nutrients.

If your pancreas produces enough enzymes the enzymes will first thoroughly digest your food. Next, if your panaceas is working correctly and producing enough enzymes, some enzymes will go into your bloodstream and will digest any foreign proteins. After that, they will digest any damaged or imperfect cells such as bruised cells and cancer cells.

  • Enzymes that make it to a bruise site digest the bruise, which is a cluster of broken cells (foreign proteins at this point).
  • Enzymes that make it to a tumor site digest the tumor, which is a cluster of cells built around something that does not belong (sometimes cancer cells).

Foreign proteins (particles) include:

  • Bruises
  • bacteria
  • viruses
  • parasites
  • cancer cells
  • food particles
  • fungus
  • allergens that made it into the bloodstream
    • from breathing
    • through skin
    • from ingesting and the stomach acid fails to destroy them
  • particles formerly stored and released from storage
  • cancer tumor material is a foreign protein
  • any tumor material is a forein protein
  • anything else that gets into the blood that does not belong

What happens to the foreign protein after the enzymes reduce it to waste material?

Your blood collects and moves the waste material to the liver and the liver (a big filter) captures the particles.

After the blood is filtered by the liver the clean blood recirculates.

Waste is temporarily stored in the gall bladder and is eventually dumped into the colon for elimination.

What symptoms can happen if too many particles, too fast, are collected in the liver?

When the liver is filled to capacity the additional debris overflows and returns to the blood. It then circulates and generally manifests as symptoms, which start in the weakest area.

Symptoms can include:

  • Headaches
  • Mucus Response (runny nose)
  • Skin Eruptions
  • Aches and Pains
  • Body Odors
  • Rashes
  • Swelling (edema)
  • Vision Problems
  • Disorientation
  • Anxiety and Worry
  • Breathing Problems
  • Fatigue
  • Allergies
  • Indigestion
  • Irritability
  • Nervousness
  • Nausea
  • Depression
  • Craving for Food
  • Insomnia
  • Bad Breath
  • Menstrual Problems
  • Swelling of the Legs
  • Asthma
  • Backache
  • Loss of Memory
  • Loss of Concentration
  • Poor Appetite
  • Lack of Sexual Response
  • Hemorrhoids
  • Prostate Trouble
  • Skin Problems
  • Abdominal Discomfort

What to do when the symptoms become overwhelming:

First level of overwhelm: Detoxify

Coffee Enemas up to 3-4 a day (if you get leg cramps - supplement with potassium salts)

Any other method to detoxify you have access to:

  • Sauna
  • Mud Baths
  • Heat lamps
  • Colonics

Second Level of Overwhelm (nothing mitigates the overwhelm -- it is expected and welcome as it means the enzymes are doing their job)

Dr. Kelley recommends you take a break from enzymes after 25 days even if you are able to stay ahead of the overwhelm by detoxifying. Take 5 days off the enzymes. Continue the coffee enemas.

If you get to unmanageable overwhelm prior to the 25th day stop for five days and then begin again.

Thanks to Ruth R for asking for detailed information.

Download the PDF and Pass on to your family and freinds.

Digestive Enzymes

Kelley Enzymes (for Digesting Cancer)

Enzyme Usage

Q) At what level of these enzymes is suppose to match what your pancreas would normally be putting out?

A) Your body produces the correct amount of enzymes when you are disease-free and healthy in an amount unique to your body's needs at any given time.

Q) So what amount of enzymes will replace your dysfunctional enzyme production?

A) No way to know precisely. However, when you take pancreatic enzyme supplements and you pay attention to your body, following an increase of the supplements, and when you notice your bottom burning, you can adjust the dosage to get as close as possible to your body's needs. For instance, if you have seasonal allergies (such as in the spring) you will be able to increase your enzyme supplements, sometimes dramatically, without discomfort because your body needs them and your allergy symptoms will diminish.

Alkalizing Soup Recipe

This is a strong soup, which is heavily laden with organic minerals and is especially good when starting a basic weight loss diet. It will also correct a poor diet or can be the liquid to drink in a crash diet.

One’s body will become more alkaline, and the raw egg yolk yields fat of a high quality, which the body needs for hormone synthesis, e.g. adrenaline synthesis, which is very important during a time of exhaustion and recovery.

This explains why there is an extraordinarily stimulating effect from having a cup of homemade alkalizing soup in the morning. It eliminates acid and will help to improve day and night rhythms, which are often very much disturbed in cases of adrenaline exhaustion.

Preparation — Ingredients:

Caution: Do not “soak” vegetables when rinsing as soaking leaches the minerals from them.

  • Celery (Organic, if possible)
  • Green Beans (Fresh or quick frozen) (Organic, if possible)
  • Zucchini (Organic, if possible)
  • Potato skins, (cut the skin off the potato leaving one inch of potato under the skin, then toss out the center of the potato and cut the potato skins into cubes.) (Organic, if possible)
  • Greens (Optional — for variety): 1 or 2 large leaves of any greens, such as collard, mustard, kale, turnip, carrot tops, beet tops, or a half bunch of parsley (Organic, if possible)
  • Leeks (Optional) as many as you like (Organic, if possible)
  • Cabbage (Optional) ½ head (Organic, if possible) (Note: “A rib of celery in the pot will reduce the smell of sulfur,” Judith Hiatt, Cabbage Cures To Cuisine, 1989)
  • Three to four quarts distilled water (Use more water if you are using more than 4 cups vegetables)
  • Take equal amounts of all vegetables and cut them in small pieces.
  • Place one cup each of the cut up vegetables and several quarts distilled water into a stainless steel pot (Never use aluminum or teflon coated cookware) and turn on heat.
  • Bring pot to a light boil, and then reduce heat. Simmer with the lid on for 20 minutes.
  • Remove from heat. Allow pot to cool, strain and throw away or compost the vegetables, keeping only the organic mineral-laden liquid. (Place the pot in cold water in the kitchen sink to cool the soup, which will allow you to bottle and refrigerate it more quickly.)
  • To each cup you drink add half of a raw egg yolk, after the liquid has cooled down to 85 — 105 degrees so the valuable egg yolk components will not become denatured (Half an egg yolk per person or per one big cup of soup). (When drinking soup at a later time, bring each cup of soup to a boil before drinking.)

The soup should be consumed the same day or you may store the leftover soup — that does not have raw egg yolk in it — in glass bottles or in Tupperware bowls in the refrigerator and drink it, after bringing it to a boil, no more than five days after making it.

This alkalizing soup is good without the egg yolk as well. Some prefer to add the raw egg yolk to the soup only in the morning and drink another cup or two between meals without the raw egg yolk added.

Try this. You will be surprised by the stimulating effect (and the improvement in your digestion, especially if you have digestion problems).

Note: Drink Alkalizing Soup three hours after eating a meal containing protein and wait an hour after drinking it before eating a meal containing protein. The stomach, to produce stomach acid for protein digestion, uses organic sodium, but when alkalizing minerals are consumed too soon after a meal containing protein or too soon before a meal containing protein, they will neutralize the stomach acid and stop the digestion of the protein.

The chef at the Foxhollow Clinic in Kentucky gave us this wonderful recipe in 2002 and gave credit for it to Dr. Thomas Rau, Chief Medical Director, Paracelsus Klinik, Center for Paracelsus Biological Medicine and Dentistry in Lustmuhle, Switzerland.

We have been drinking this soup for several years. We drink it in the morning and we also use it as the base for a vegetable soup with fresh vegetables added and cooked slightly.

Everyone has a favorite optional vegetable added to the original recipe. Mine is the leek; without it the soup just isn’t as tasty. I also like to bring out more flavors by simmering the vegetables for up to an hour and I like to eat the vegetables, so I don’t always “toss them out.” Sandy likes the cabbage and potato skins added. And Dale goes outside the recipe altogether and includes peas and carrots. So, over the years our recipe has changed except for the basic three: celery, zucchini and green beans. The only optional vegetables we do not use are the bitter greens. Our advice is to experiment and find out what tastes best to you.

Organic Sodium is Abundant in Homemade Alkalizing Soup

Found only in food, organic sodium is needed for utilization of oxygen.

Lack of organic sodium can cause the following problems: lack of hydrochloric acid, indigestion, weak muscles and tissues, stiff and misshapen joints, arthritis, osteoporosis, difficult breathing, catarrh or mucous, lack of saliva, sleepy during the day and awake at night, feeling good one day and bad the next, slow digestion, constipation, gas in stomach and bowels, palpitation, liver trouble, weak eyesight, nerves on fire, judgment unreliable, stiff joints, bloating, gas in bowels, dry skin, confusion, frontal headache, offensive breath, poor concentration, weak heart, emotional ups and downs, and a poor complexion.

Lack of organic sodium is the forerunner of most chronic and degenerative diseases, such as AIDS, cancer blood diseases and many other diseases, because it is one of the most important, if not the most important buffer of acids for the body. Ninety-nine people out of 100 are lacking organic sodium.

Good sources of organic sodium are celery, black mission figs, carrots, beets, all greens (collard, mustard, kale, turnip, carrot tops, beet tops), and parsley.

Sodium chloride or table salt has the opposite effect of organic sodium

Stay away from sodium chloride as if your life depended on it.

Table salt causes organic sodium to be taken out of the body, and causes more damage to normal intestinal mucosa than any other substance! The body cannot use the inorganic minerals found in sea salt, table salt or sodium chloride. These inorganic minerals are extremely harmful to us — they cause hardening of the arteries, heart trouble, digestive problems, and they extract helpful organic minerals from our bodies! Some people may temporarily feel better taking in certain types of sodium chloride, but only because of the stimulating toxic effect it has on the body — similar to refined sugar.

A doctor-prescribed low-sodium diet will cause more harm than good, unless it only restricts intake of table salt and encourages the eating of foods containing organic sodium.

The sodium in table salt pushes calcium into the urine and increases the risk of developing “calcium citrate” kidney stones. You might think someone with calcium kidney stones should stay away from calcium-rich foods such as cheese, milk and other dairy products. However, that isn’t necessary, and, in fact, it promotes stone formation. If you develop calcium citrate kidney stones you can — and should — eat cheese and drink milk. The best way to get rid of calcium kidney stones is to increase your intake of organic alkalizing minerals.

Organic calcium is abundant in Homemade Alkalizing Soup

Calcium is a vital mineral that helps maintain strong teeth and bones. Calcium has also been known to assist in alleviating the chances of certain types of cancers.

A study in The American Journal of Clinical Nutrition, June 2007, reported that women taking 1,400 to 1,500 mg of calcium per day had a 47% lower incidence of cancer when compared with those taking a placebo. (Note: Better results were achieved when Vitamin D was taken with the calcium.)

The Washington University School of Medicine found in another study published in the American Journal of Clinical Nutrition, May 2007 that calcium from food is better absorbed by the human body than calcium from supplements. Women who took an average of 830 mg of calcium from food had higher bone density in their spines and hips than women who averaged 1,030 mg of calcium daily from pills.

For most people, a daily intake between 1000 and 1500 mg of calcium is recommended. Dairy products are good sources of calcium. An 8-ounce glass of milk contains about 300 mg of calcium. Two slices of firm cheeses, such as American, Swiss, cheddar or mozzarella have about as much calcium as a glass of milk. Softer cheeses, like cottage cheese, most often contain ? to ½ this amount of calcium per serving. Almonds contain 100 mg in a 2-ounce serving (soak raw almonds in distilled water for 5 to 8 hours before eating as this will remove their enzyme inhibitors making them easier to digest).

Calcium from supplements or added to juice and cereal can cause more harm than good as the body cannot use inorganic calcium due to the molecules being too large.

The only supplemental minerals that are recognized by the body as organic are those found in food (the result of the photosynthesis action of the sun on growing plants) and Water Oz colloidal minerals (made by a highly technical, revolutionary process with a laser and then treated with ozone gas, which produces an angstrom size mineral that is water soluble and able to grow crystals as are minerals from plants). (Please see our Product List for Water Oz Minerals. Water Oz “Water of Life” contains 72 colloidal trace minerals.)

Organic potassium is abundant in Homemade Alkalizing Soup

Potassium is the principal positive ion inside of the cells of the body and is used in nerve conduction, muscle contraction, and normal kidney function.

Potassium is effective in lowering blood pressure. Just a one to two percent reduction translates into a reduced risk of strokes. Potassium also helps reduce the incidence of kidney stones, heart arrhythmias, and decreases the risk of cancer.

Potassium benefits bones by neutralizing acids in the bloodstream, which stops the leaching of calcium from our bones.

There is no Recommended Dietary Allowance (RDA) for potassium. The minimum amount per day for adults is 2,000 milligrams, although many experts advise that a better minimum level would be around 3,500 milligrams. A low intake is defined as about 2,500 milligrams a day or less, while 4,000 to 4,500 milligrams a day is considered to be high. The typical U.S. diet provides about 2,000 to 3,000 milligrams a day.

Bring the Body’s pH into Balance with Homemade Alkalizing Soup

Drinking mineral-rich homemade alkaline soup is one of the simplest and least expensive ways to improve your health. It is one of the best methods of bringing the body’s pH into balance, increasing cell respiration, and improving digestion. Alkaline soup will greatly assist the body in bringing both excess acidity and alkalinity back to normal. It will give the body many different organic angstrom size minerals especially the big three — organic sodium, organic potassium, and organic calcium. These are the most important minerals in today’s society, because we take in too many acid-forming foods as well as acid-forming chemicals in our food and air. All drugs, whether prescribed or over-the-counter, and all infections, whether acute or chronic, cause a dangerous acidic condition in the body. Acids are also produced by worry, stress and other emotional problems. An over acid body exhausts our adrenal glands, which leads to a compromised immune system. The best way to solve the problem of over acidity is to drink at least two cups of alkalizing soup every day.

Drink Homemade Alkalizing Soup

If we are to avoid disease, including cancer, the most important step we must take is to take in enough alkalizing minerals to keep the body free of wastes and toxins. The easiest and quickest way to do this is to drink homemade alkalizing soup containing only food-derived organic alkalizing minerals. (Food-derived alkalizing minerals are referred to here as, “organic” sodium, “organic” calcium, and “organic” potassium, whether or not the food has been “organically” grown.)

Too much acid in the body is due to:

  • Normal oxidization of the food we eat
  • Drinking beverages containing acid minerals (colas, etc.)
  • Inorganic minerals in food, beverages or supplements (tap, well or mineral water and/or mineral supplements as pills or added to food and beverages)
  • Eating or drinking acid containing foods and beverages (citrus fruit, other acid fruit, tomatoes, vinegar, mustard, catsup, chili sauce, barbecue sauce, soy sauce, salad dressings, pickles, etc.)
  • Chemicals and soot in the air we breathe
  • Food additives [Monosodium Glutamate (MSG), Aspartame, (Equal, NutraSweet), High Fructose Corn Syrup, etc.]
  • Waste products created by bacterial and/or fungal infections
  • Drugs (prescribed or over-the-counter)
  • Emotional stress

Not eating or drinking enough food-derived organic alkalizing minerals to remove the acid (acidic wastes and toxins are disposed of by the body in liquid form, as urine or perspiration, after first being dissolved into the blood. They are ultimately placed in the body by the blood and can come out of the body by first being dissolved into the blood and then being carried out in the urine and perspiration. This process can only be accomplished when there are enough food-derived organic alkalizing minerals in the blood).

An over acid body causes our teeth and bones to lose density and our bones and joints to develop osteoporosis, arthritis and gout (arthritis and gout are caused by uric acid deposited between the joints, non-dissolved due to the low alkalinity of the blood); our digestion to be impaired; our liver, spleen, and pancreas to weaken; our immune system to falter; and our adrenal glands to become exhausted.

Our blood must maintain a pH of 7.4 (pH stands for “potential of Hydrogen” and measures how acidic or alkaline our body fluids are on a scale of 0 (100% acidic) — to 14 (100% alkaline).

For the body to remain healthy every cell must stay within a certain pH range: when they have a pH lower than 7 it means the body is too acidic, which is dangerous; when they are between 7, which is neutral, and 7.5 it means the body is slightly alkaline, which is good.

However, even neutral is not acceptable for the blood. If the blood pH becomes even slightly more acid than it should be, and drops below 7.2, the body will be near death. If you do not pass pH saliva and/or urine pH test(s), your blood pH usually still remains balanced, because the body does everything in its power to prevent death.

To prevent an imbalance in the blood pH, the body will ‘rob’ alkalizing minerals from other areas of the body where there is a supply (the teeth and bones). This then weakens those areas.

When we consistently accumulate more acid than alkaline minerals, our bodies use up our alkalizing minerals, which are primarily organic sodium, organic potassium and organic calcium.

The body must have these minerals to carry the dangerous acids out of the body. Most people have run short of these valuable minerals and have become dangerously over-acid (pH is too low), or even worse, over-alkaline (pH is too high). An over-alkaline problem only develops after a long-standing over-acid condition, and both problems stem from a deficiency of organic alkalizing minerals.