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Blog / Apr 29, 2017
Feb 04/09
Disease in a Bottle
Jan 30/09
The Art of Staying Young
Nov 18/08
Our Attitudes and Aging
Nov 03/08
INABILITY TO LIVE A BLISSFUL LIFE
May 27/08
Large intestine cleansing
Oct 29/07
Look after your health as carefully and tenderly as you look after your car.
Oct 22/07
We are what we eat
Oct 18/07
Less flour - more power
Oct 09/07
The truth about meat – the time bomb
Oct 04/07
CHEAP CANCER CURE?
Oct 01/07
Disease in a Bottle
Sep 25/07
The Danger of Refined Foods
May 16/07
INCORRECT BREATHING
Mar 26/07
Factors Causing Damage to our Health
All news

Substances that Protect Us from Cancer

Our diet should contain ingredients that improve our immune system and help it protect us from the effects of carcinogenic substances and other harmful compounds.  These healthy ingredients are, first of all, vitamins. The connection between vitamins and our health is common knowledge.  There is no need here to get into much detail about benefits coming from vitamins.  I would only like to mention a few of them that are most important in cancer prevention.  These are vitamins A, C, and E.

Vitamin A
The main role of vitamin A is programming a number of chemical reactions that protect us from different forms of cancer.  Vitamin A is synthesized from beta-carotene in our digestive tract, where the vitamin is absorbed.  The process takes place with the help of bile.  If there are irregularities in the function of the digestive system, the liver, or the gallbladder, the amount of absorbed vitamin A is inadequate.  It is a case of hidden deficiency in vitamin A.  We are convinced that our food provides enough vitamin, but in reality not enough of it is absorbed, and our body experiences deficiency. This is why it is very important to have our liver (which is our body’s chemical laboratory) and our digestive system (especially the large intestine) in a perfect working order.

Animal liver and liver oil are very rich in vitamin A.  It is also found in smaller concentrations in eggs, butter, and other milk products. Carotene, which turns into vitamin A in our body, is contained in carrots, red peppers, parsley, spinach, onion, apricots, tomatoes, pumpkin, and other fruits that are yellowish-red, or orange in color. 

Vitamin C
High content of vitamin C prevents nitrates and nitrites from turning into carcinogenic compounds. Vitamin C promotes good absorption of iron in the intestinal tract. 

The main sources of vitamin C (ascorbic acid) are fruits, vegetables, berries, and greens.  The richest among them are wild rose fruit, black currant, red currant, horseradish, dill, and onion.  Citrus fruits and apples also have high vitamin C content. In the winter, we can get our vitamin C from potatoes, cabbage, sauerkraut, garlic, onion, citrus fruits and juices, dried fruits, and jams with low sugar content.

Vitamin E
Vitamin E is called “the elixir of youth” because it slows the aging of cells in our body and, at the same time, protects us from harmful products of fat oxidation.  When fats are oxidized, toxic compounds are produced and have to be neutralized. If there is a shortage of vitamin E and these substances are not neutralized, they cause rigidity of our nerve tissue, blood vessels, and muscles.
Vitamin E deficiency is particularly dangerous for infants – it can result in leukemia, as well as sight and respiratory disorders. 
They have a low concentration of vitamin E at birth.  This deficiency is supposed to be supplemented by breast milk. Cow’s milk contains very limited amounts of vitamin E – many times smaller than woman’s milk. This is another significant argument in favor of breast-feeding. It is a very disturbing fact that in the recent years more cases of blood cancers among little children are diagnosed.  I am strongly convinced that the main cause of these diseases is artificial food low in vitamin E. Foods containing the most vitamin E are: calf liver, egg yolk, wheat, oats, rye, corn, peas, parsley, carrot, onion, and garlic.
 

Fibers
Physicians noticed that colon cancer, so common in Europe, is hardly ever found among the African population. They attributed it to the fact that their diet contains large amounts of natural products.  Fiber contained in these foods works as sort of a “broom” in our intestines, quickly removing toxins, stopping rotting processes, and preventing harmful bacteria from producing carcinogenic substances.  This is why I advise to start meals with vegetable salads.  The main sources of fiber are whole-grain flour, breads, buckwheat, oat, and leafy vegetables.

Mineral salts containing magnesium, calcium and selenium are important in cancer prevention. Podded plants (beans, peas), wheat, rye, oats, buckwheat, fruits, and vegetables are rich in magnesium.  Calcium is found in large amounts in poppy seeds, beans, carrot, cabbage, and cheese.  Peas and beets are the richest in selenium.  Some data suggesting that mushrooms (e.g. boletus) and soy products contain substances protecting us from cancer.

We should remember that no diet provides full protection against cancer, but the probability of getting the illness can be significantly reduced.  A good variety of natural foods in our menu makes it possible for our body to find substances needed for healing.
Some oncologists maintain that cancer is our body’s vengeance for improperly eaten meals.  In 99% of the cases we invite cancer by poisoning ourselves, only 1% is caused by spontaneous changes in our body.  This means that we are 1% victims and 99% authors of cancer.    Read more on pages166-168...

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