7 Amazing Foods That Help Stop Cancer Before It Starts

“It’s not 100% certain that consuming more or less of certain foods or nutrients will guarantee cancer protection,But science has found that certain dietary habits tend to have a greater influence.”

Fighting Cancer With Foods:

The foods we eat and their effect on cancer is in many ways is as mysterious as the disease itself. The latest research is showing us that there are many foods that help prevent certain types of cancer. Conversely there are also many foods that when eaten increase our chances of getting cancer.

We also know that genetics and environments play a role in cancer cases. The latest studies estimate that less than 30% of a person’s lifetime risk of getting cancer results from uncontrollable factors. Its my personal belief and that of many other Naturopaths that 70% of the factors that bring about cancer are under our control with diet, environment and attitude being the three areas that we can address and work on in conjunction with the allopathic and integrative cancer treatments.

I want to make it perfectly clear that I do not want you to choose diet as a treatment for cancer but to see it as more of a cause-and-effect relationship.

“It’s not 100% certain that consuming more or less of certain foods or nutrients will guarantee cancer protection,But science has found that certain dietary habits tend to have a greater influence,” according to Dr. Edward Giovannucci of Harvard’s T.H. Chan School of Public Health.

Seven of My Favorite Cancer Fighting Foods

1 .Raw Cabbage or Sauerkraut: 1/2 cup three times weekly.  The anticarcinogenic compounds in cabbage are called glucosinolates. Studies in Poland have shown that people who ate a lot of cabbage in their youth were 40% less likely to get breast or prostate cancer.

2. Raw Flaxseeds: 3 tablespoons daily, One tablespoon breakfast lunch and dinner.  It is the lignans in flax that act like a weak estrogen, which can result in a 58% less risk of breast cancer.

3. Raw Reishi Mushrooms: 1/2 cup daily.   Reishi mushrooms have a rich content of organic polysaccharides and triterpenes (known as ganoderic acid), which have been proven to enhance the body’s immune functions.  In 1986, Dr. Fukumi Morishige, M.D., Ph.D, a renowned Japanese surgeon and a member of the Linus Pauling Institute of Science and Medicine,found that the active anti-cancer constituent in the reishi mushroom is a polysaccharide called beta-D-glucan, which is thought to stimulate or modulate the immune system by activating immune cells, as well as enhance the immunoglobulin levels to produce a heightened response to foreign cells. Two other studies which were completed in 2008 found  reishi mushrooms, combined with green tea, creates a synergetic effect that inhibits the growth of tumors and delayed the time of death in mice with sarcomas.

4. Raw Olives & Olive Oil: 8-10 large olives daily, or 5 teaspoons of raw olive oil.  Researchers  in Europe have shown that DNA damage is associated with cancer risks.  They measured the effects on DNA damage in 183 participants and found that in less than three weeks that those eating five teaspoons of uncooked olive oil had an average  DNA damage decrease of 13 percent.  This remarkable study shows the impact that the oil of  olives have on  cancer prevention can be comparable to the positive effect of completely quitting smoking.

5. Raw Pungent Onions: 1/2 cup five times times weekly.  Researchers at Cornell University have found, in preliminary lab studies, that members of the onion family with the strongest flavor — particularly New York Bold, Western Yellow and shallots — are the best varieties for inhibiting the growth of liver and colon cancer. Onions were significantly better at inhibiting the growth of colon cancer cells than liver cancer cells, an indication that they are potentially better at fighting colon cancer.  The potent antioxidant quercetin which is found in pungent onions, is linked to protection against cataracts, heart disease and now cancer.

6. Raw Sprouted Pumpkin Seeds: 1/4 cup daily.    Raw sprouted pumpkin seeds play a great part in the prevention of  cancer.  Phytosterols contained in pumpkin seeds fight a number of different cancers such as breast, colorectal, gastric, lung and prostate. Pumpkin seeds are loaded with the powerful antioxidant Selenium. Selenium fights free radicals and kills cancer cells. Pumpkin seeds also contain Omega 3, another known cancer fighting ingredient.

7. Raspberries: 1 cup three to five times weekly. Researcher Christine Sardo of the Ohio State University Comprehensive Cancer Center, says  berries, particularly black raspberries, are loaded with ellagic acid–a phytochemical shown to inhibit the growth of cancer in laboratory studies. Researchers at Ohio State gave rats a cancer-causing compound and then fed some of the rodents a diet rich in black raspberries. After 30 weeks, the raspberry-eating rats showed a significant reduction in cancers of the mouth and esophagus and an 80 percent decrease in the number of tumors in the colon. Early results of a study involving people at high risk for esophageal cancer also show positive results. It’s not just the ellagic acid in berries that seems to fight cancer, says Sardo. “The numerous phytochemicals, vitamins, minerals and fiber may act together for disease prevention.”

According to Karen Collins, nutrition consultant to the American Institute for Cancer Research, ellagic acid provides “several different anti-cancer methods at once: It acts as an antioxidant, it helps the body deactivate specific carcinogens, and it helps slow the reproduction of cancer cells.”

Dr. Robert Morgan – Bobby

Added Sugars: The Facts about Caloric Sweeteners

According to Tuff’s University, it’s not just a matter of switching sweeteners, it’s about cutting back on all added sugars.

Image © shakzu | Getty ImagesNo matter what form sugar takes, it looks the same to our bodies.

Americans consume 17 teaspoons of added sugars a day on average (more than one-third cup). That’s not to say we scoop that much into our coffee or tea. Sugar, in one form or another, is added to a huge variety of processed foods, from sweet drinks to cakes, cookies, candy, ice cream, and even breads, yogurt, and seemingly savory condiments and sauces such as ketchup and tomato sauce. Sugars and high added-sugar foods are not healthful choices, and switching sweeteners (say, from high fructose corn syrup to raw cane sugar) is not the answer.

What is Sugar?: When people say “sugar,” they are generally thinking of the white crystals one would find in a sugar bowl, a product typically refined from sugar cane or sugar beets. Technically, the word “sugar” has a different meaning: a sweet-tasting, soluble carbohydrate. There are three “simple” sugars (monosaccharides) in nature, glucose, fructose, and galactose. Every caloric sweetener in the natural world is formed from some combination of these three building blocks (most often glucose and fructose). Simple sugars are treated the same by our bodies whether we ingest them as sucrose (like table sugar) or as high fructose corn syrup. “There is no evidence of any difference in health impact between the major sugars in the U.S. food supply,” says Dariush Mozaffarian, MD, DrPH, dean of Tufts’ Friedman School of Nutrition Science and Policy and editor-in-chief of Tufts Health & Nutrition Letter. “Refined sugars like cane sugar, beet sugar, and high fructose corn syrup are all metabolically equivalent. Whether or not honey or maple syrup have different health effects needs more study.”

Fruits and vegetables have intrinsic sugars naturally contained within their cell walls, along with nourishing vitamins, minerals, and phytochemicals. They also have fiber that slows the release of sugars into the bloodstream and tends to limit how much one can consume at one sitting. “The health effects of sugar depend more on the dose and speed of ingestion and less on the source and type,” says Mozaffarian, “Our bodies evolved to metabolize small amounts of slowly digested sugars, such as those in a piece of fruit. When we consume added sugars, we are often getting a high dose of rapidly digested refined sugar.” This is the case even for so-called “natural” sugars. “There tends to be a misconception that if the sugar is isolated from a ‘natural’ source it does not count,” says Alice H. Lichtenstein, DSc, senior scientist at Tufts’ Human Nutrition Research Center on Aging and executive editor of Tufts Health & Nutrition Letter. “That simply is not the case. Added sugar is added sugar, even if it comes in the form of concentrated organic fruit juice. There is no getting around that fact.”


SUGAR BY ANY OTHER NAME …

Added sugars appear on ingredient lists by many names, but the body metabolizes them all in essentially the same way. On Nutrition Facts label ingredient lists, added sugars include the following:

  • any ingredient with the word “sugar,” such as white granulated sugar, coconut sugar, brown sugar, beet sugar, raw sugar, or sugar cane juice
  • any ingredient with the word “nectar,” such as agave nectar, peach nectar, or fruit nectar
  • any ingredient with the word “syrup,” such as corn syrup, high fructose corn syrup, carob syrup, maple syrup, brown rice syrup, or malt syrup
  • any ingredient containing a word ending in “-ose,” including sucrose, dextrose, glucose, fructose, maltose, lactose, galactose, saccharose, and mannose
  • cane juice/evaporated cane juice/cane juice crystals
  • caramel
  • corn sweetener/evaporated corn sweetener
  • fruit juice/fruit juice concentrate
  • honey
  • molasses
  • muscovado
  • panela (raspadora)
  • sweet sorghum
  • treacle

Health Impact of Added Sugars: Studies indicate that added sugars are associated with a number of adverse health concerns. “Natural sugars in fruits, vegetables, dairy, and grains are not associated with negative health outcomes,” says Lichtenstein, “but sugars that are removed from these natural sources, concentrated, and added to beverages and foods in processing are.” Sugary drinks and foods contribute directly to dental caries (cavities), and the caloric nature of many sweet treats may lead to weight gain. Being overweight or obese is, in itself, a risk factor for a number of chronic health conditions, including cardiovascular disease, type 2 diabetes and some cancers, but intake of added sugars may impact health even when weight is in the so-called “normal” range. “There is strong evidence that added sugar intake is a risk factor for type 2 diabetes,” says Lichtenstein. Strong evidence also indicates higher intake of added sugars is associated with increased cardiovascular disease risk in children and moderate evidence indicates an association with increased risk of high blood pressure, stroke, and coronary heart disease in adults. In a 2014 study in JAMA Internal Medicine, people who consumed more added sugars had a much higher risk of death from cardiovascular disease (CVD). Subjects who consumed ten percent to 25 percent of their calories from added sugars were 30 percent more likely to die from CVD than those for whom added sugars contributed less than ten percent of calories.

The Whole Package: High intake of added sugars is also associated with poorer diet quality. This means that people who eat a lot of foods with added sugars could be missing out on important, necessary, and health-promoting nutrients. Data indicate that it is not just the added sugars themselves (or the calories they add to our diets) that lead to health problems, it is also what we are not eating when we eat sweets and treats. A Finnish study published in the Journal of Nutrition Science in 2017 found that high added sugar intake (from foods like sugar-sweetened beverages, sugars and syrups, sweet bakery products, chocolate, and other sweets) was associated with low intake of fiber, lower fruit and vegetable consumption, and higher wheat consumption (likely from refined wheat products, rather than whole wheat). Those who consumed the most naturally occurring sugar had higher intake of fiber and fruits and vegetables (and they were also more likely to be physically active and less likely to smoke). “These findings reinforce the importance of evaluating a whole diet and not just individual components,” says Lichtenstein. “What we don’t eat can be as important as what we do eat.”

High intake of added sugars is associated a number of negative health impacts, including increased risk of diabetes, even without weight gain.

Recommendations: If we consume too much added sugar, it is difficult to meet our nutrient needs without exceeding our calorie needs. For this reason, the Dietary Guidelines for Americans (DGA) recommend limiting calories from added sugars to less than 10 percent of total daily calorie intake. For someone consuming a 2,000-calorie diet, this would mean less than about 12 teaspoons (50 grams) of added sugars a day. People who require less calories should aim for even lower added sugar intake. “Keep in mind this is a maximum, not something to aim for,” says Lichtenstein.

According to the USDA’s analysis of the most recent national survey data, only 44 percent of adults and 33 percent of children kept their added sugar intake below the DGA recommended maximum ten percent of calories in 2013-2014. On average, those who reported eating a diet in which added sugars exceeded this guideline consumed over 25 teaspoons a day.

Given the evidence associating higher intake of added sugars with heart disease, the American Heart Association (AHA) has issued recommendations that are more stringent than the DGA recommendations. The AHA suggests women and children get no more than 6 teaspoons (around 25 grams) of added sugars per day, and men no more than 9 teaspoons (around 38 grams) per day.

Sources of Added Sugars: Over 30 percent of added sugars in the American diet come from snacks and sweets (and ready-to-eat cereals are a significant contributor, especially in children) but nearly half of all added sugars in the American diet come from beverages. These include soft drinks (soda/pop), but also sweetened tea and coffee drinks, sports and energy drinks, and fruit drinks (which by definition contain added sugars). The DGA does not include sugars found naturally in 100 percent fruit juice in this category, although these beverages, too, are associated with weight gain. The World Health Organization includes the “free sugars” in 100 percent fruit juice in their recommendation to limit sugar intake.

According to a 2018 analysis published in the journal Nutrients, soft drinks were the main sugar-sweetened beverages (SSB) for adolescents, teens, and adults, but sweetened fruit drinks were the key contributor for children. Sports and energy drinks were increasingly prevalent in the nine and up age groups, but especially for nine- to 18-year-olds. Research has linked high intake of SSBs with poor dental health, weight gain, type 2 diabetes, heart disease, and metabolic syndrome (a cluster of symptoms associated with increased risk for cardiovascular disease and type 2 diabetes).

Sugar-sweetened beverages contribute the majority of added sugars to the American diet. Cutting back on carbonated beverages, sweet teas, sports drinks, juice drinks, and the like can make a significant health impact.

In response to rising concerns about the negative health effects of diets high in added sugars, the FDA has made “added sugars” a separate category on Nutrition Facts labels. This change should make it easier for consumers to monitor their intake of added sugars in particular.

The American Medical Association has called for further measures to protect the public’s health, including front-of-package warning labels for foods high in added sugars and an FDA limit to the amount of sugar that can be added to products that claim to have health or nutritional benefits. With or without these policy changes, we, as individuals, are the only ones who can choose to find a balance between the sweetness of our diets and the sweet possibility of a long, healthy life.

Latest Studies Show Glutathione Fights Degenerative Diseases

Please take the time to read this short article it could save your life.

Today almost 1 out of every 3 Americans is suffering from some degenerative disease. The two significant culpurts, cancer, and heart disease now kills more than a million people each year here in the states.

Scientific studies and are showing that these diseases in part are related to a deficiency in glutathione.  Glutathiones job is to neutralize toxins, and protect our bodies from illness, increase our longevity by guarding our cells from oxidative stress. As we get older, our glutathione levels significantly decrease, while degenerative diseases increase.

Glutathione is produced in the liver and found in every cell of the body. It is composed of the amino acids (glycine, glutamine, and cysteine). Glutathione works by binding to harmful free radicals while it supports the function of the T-cells – which are needed to ensure a healthy and balanced an immune system which assists in DNA repair.

Foods That Increase Glutathione Production

  • Veggies loaded with Sulfur. Broccoli, cauliflower, kale, onions, garlic, and shallots
  • Fruits packed with vitamin C. Areola cherries, citrus, cantaloupe, kiwi, mango, papaya, pineapple, strawberries, raspberries, blueberries, cranberries, and watermelon.
  • Eat selenium-rich foods like brazil nuts. For those of you who are meat-eaters eat it sparingly and make sure it’s naturally environmentally farm-raised organic, beef, buffalo, chicken, and fish.
  • I also like to supplement with herbs when necessary using selenium, milk thistle, and Tumeric.
  • Though not a food getting a good night’s sleep is very important for the assimilation of these foods to help the liver make the Glutathione.

Wishing you good health and every blessing. Bobby

55 Specific Wheatgrass Benefits

Wheatgrass the elixir of life! 50 plus benefits of drinking wheatgrass juice.

“Until man duplicates a blade of grass, nature can laugh at his so-called scientific knowledge.” Thomas A. Edison

Wheatgrass consumption for medicinal purposes has been in use for more than 5000 thousand years. The ancient Egyptian and Mesopotamian civilizations, designated wheatgrass as a sacred plant that was used in more than 100 healing modalities. The Egyptians considered it the elixir of life, and the Chinese used it for blood detoxification.

List of 55 Specific Wheatgrass Benefits

  1. A shot of wheatgrass is 70% chlorophyll, 12% water, 12% protein, 2% crude fiber, 2% fat, 1.8% minerals. Organically grown wheatgrass contains 92 of the 102 known minerals. Wheatgrass also contains 13 essential vitamins and minerals, and 20 plus amino acids are found in wheatgrass.
  2. Dr. Ann Wigmore taught, when we drink wheatgrass juice, regularly we feel a positive difference in strength, endurance, health, and spirituality, and experience a sense of well-being.
  3. The enzymes, amino acids, and chlorophyll in wheatgrass juice contain antibacterial compounds that are especially good at destroying anaerobic bacteria that thrive in oxygen-poor blood and tissue.
  4. Science has proven that chlorophyll arrests growth and development of unfriendly bacteria. Because wheatgrass is 70% Chlorophyll, it makes short work of bacteria and can be used inside and outside the body as a healer.
  5. Dr. Birscher, a research scientist, called the chlorophyll in wheatgrass “concentrated sun power.” He said, “Chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus, and the lungs.”
  6. Wheatgrass juice is great for blood disorders of all kinds, including anemia. A recent study in The Journal of Alternative and Complementary Medicine found that supplementing with the natural antioxidants found in wheatgrass “holds great promise in overcoming the ill effects of oxygen toxicity,.”
  7. Today, we know wheatgrass is one of the most potent sources of living chlorophyll available. Wheatgrass juice is great for blood disorders of all kinds, including anemia.
  8. A recent study in The Journal of Alternative and Complementary Medicine found that supplementing with the natural antioxidants found in wheatgrass “holds great promise in overcoming the ill effects of oxygen toxicity,.”
  9. Wheatgrass Juice reduces high blood pressure and enhances the capillaries.
  10. Wheatgrass juice can be taken by a human or animal orally, vaginally, as a poultice and as a colon implant. Wheatgrass implants (enemas) are great for healing and detoxifying the colon walls. The implants also heal and cleanse the internal organs.
  11. How to do wheatgrass implants – After doing a pure water enema, wait 10 minutes, and then implant 3-6 ounces of wheatgrass juice. Retain it for 20 minutes.
  12. The chlorophyll in wheatgrass goes into the bloodstream, fills the tissues, extricates dying and diseased cell, making room for new healthy live cells, rejuvenating tissues, thus slowing the aging process.
  13. The liquid chlorophyll in wheatgrass washes unwanted drug deposits from the body.
  14. Wheatgrass combined with a raw living foods diet cures acne in days and removes scars after it has been ingested for six to eight months.
  15. Wheatgrass juice acts as a detergent in the body and is used as a body deodorant.
  16. A small amount of wheatgrass in the human diet helps prevents tooth decay.
  17. The chlorophyll in the wheatgrass helps purify the liver.
  18. Toxins in and on the body are more easily neutralized by the chlorophyll in wheatgrass.
  19. Diabetics benefit from the chlorophyll in the wheatgrass as it balances blood sugar.
  20. It is easily absorbed and carries high levels of oxygen and light energy to the body. Being loaded with chlorophyll and chlorophyll being the first product of light, therefore means wheatgrass contains massive amounts of light energy.
  21. Chlorophyll is the lifeblood of wheatgrass and is quickly assimilated into our bodies and is just one molecule different in structure than our own blood.
  22. Being loaded with oxygen wheatgrass helps us to think clearer as it feeds our brain, tissues, and organs with optimal levels of chlorophyll based oxygenated nutrients.
  23. The amino acids in wheatgrass are absorbed directly into the blood and act to neutralize toxic substances like cadmium, nicotine, strontium, mercury and polyvinyl chloride (a type of plastic) by changing them into insoluble salts that the body can eliminate quickly, rejuvenating the tissues, thus slowing the aging process.
  24. Wheatgrass also rebuilds the bloodstream. Studies of various animals have shown the chlorophyll in wheatgrass raises the red blood cell count. The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll, even in those animals which were known to be extremely anemic or low in red cell count.
  25. Just soaking in a bathtub of wheatgrass bath for a ½ hour for each day for 5 days will raise the red blood cell count.
  26. Dr. Ann Wigmore proved that wheatgrass takes only minutes to get digested and therefore uses up very little of the body’s energy.
  27. Wheatgrass is also a powerful heavy metal detoxifier and studies have shown to remove heavy metals from the body. Wheatgrass also has a positive effect on sterility and can restore fertility. (The high magnesium content in chlorophyll builds enzymes that restore the sex hormones.)
  28. Wheatgrass juice held in the mouth for 5 minutes will help eliminate toothaches. It pulls poisons from the gums
  29. Do what Dr. Ann Wigmore did and drink Wheatgrass Juice to keep your hair from graying.
  30. Toxic side effects – Wheatgrass has no known toxic side effects and is a powerful full body detoxifier.
  31. In the American Journal of Surgery (1940), Benjamin Gruskin, M.D. recommends chlorophyll for its antiseptic benefits.
  32. Clears up foul smelling odors.
  33. Neutralizes Strep infections.
  34. Heals wounds.
  35. Hastens skin grafting.
  36. Cures chronic sinusitis.
  37. Overcomes chronic inner-ear inflammation and infection.
  38. Reduces varicose veins.
  39. Heals leg ulcers.
  40. Eliminates impetigo and other scabby eruptions.
  41. Heals hemorrhoids and rectal sores.
  42. Treats inflammation of the uterine cervix.
  43. Gets rid of parasitic vaginal infections.
  44. Reduces typhoid fever symptoms.
  45. Cures advanced pyorrhea in many cases.
  46. Dissolves the scars that are formed in the lungs from breathing acid gasses.
  47. Cut out spending money on costly probiotics as wheatgrass juice is high in live enzymes.
  48. As a poultice, wheatgrass fiber can provide amazing results on ulcerated skin, boils, acne, and infections.
  49. Gum disease of the mouth is helped by rinsing and applying a wheatgrass poultice. Use the fiber(pulp) left over from juicing to make a poultice.
  50. B17 in wheatgrass has been shown to have positive effects on the immune system.
  51. Help rebuild and balance the immune system, enabling the body to strengthen itself so it can eliminate cancer cells.
  52. Wheatgrass may be an anti-cancer super food, precisely due to selenium and laetrile which are anti-cancer compounds found in wheatgrass.
  53. Cancer cells like acidic atmosphere and wheatgrass help alkalize the body.
  54. With wheatgrass, the body becomes a more difficult place for cancer cells to continue thriving.
  55. Along with Dr. Ann Wigmore and like minded colleagues we have been showing people how to take charge of their lives, drink wheatgrass, and recover from chronic and life-threatening health disorders for 100 years.
  56. BONUS – Plant a small trays of wheatgrass and set them throughout your home, especially placing them on your nightstand. e You will notice the air in your home stays fresh and oxygenated and that you will sleep much sounder.

Wishing everyone here in the USA a happy 4th of July. For our friends around the world we wish you peace, health and prosperity. Sending love and blessings. Dr. Bobby

Dr. Ann Wigmores Orginal VegeKraut “Veggie Kraut” Recipe

Eating this amazing food everyday will completley recharge your immune system.

While I was the director of the Creative Health Institute, this wonderful food was served at every meal.  Some of the benefits associated with eating  regular and VegeKrauts  are:

Sauerkraut is an immune system booster
Packed with enzymes, vitamins, phytonutrients and minerals, sauerkraut has a wonderful effect on the immune system and has been used as an immune booster for centuries.  Sauerkraut contains, lactic acid bacteria and photochemical which are created and enhanced during the fermentation process. These naturally occurring, beneficial by-products of sauerkraut help boost the immune system which leads to a decrease in a number of health problems. The common cold, skin problems, weight gain, and tainted blood are all fixed by a healthy functioning immune system.

Sauerkraut is a cancer fighter
Sauerkraut’  is a superfood, with the ability to inhibit and even destroy cancer cells.  Studies published in the Journal of Agricultural and Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocyanate, which prevents cancer growth, particularly in the breast, colon, lung, and liver.  The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver

“We are finding that fermented cabbage to be healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland. A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect on preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized’ their diets and stopped eating as much of the superfood that is sauerkraut thus increasing their rates of breast cancer.

Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli Plantarum. L. Plantarum is a very dominant strain of healthful bacteria which helps your digestive system in the following ways: boost the immune system by increasing antibodies that fight infectious disease help inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida (yeast) create antioxidants (glutathione and superoxide dismutase) that scavenge free radicals which are a cancer precursor transforms hard-to-digest lactose from milk to the more easily digested lactic acid. It neutralizes the anti-nutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy generates new nutrients including omega-3 fatty acids, digestive aids, and the trace mineral GTF chromium. These various properties are the best scientific reasons given for what has been known by loyal users for millennia, sauerkraut cures an upset stomach and is the best natural physic there is. Many sources say raw fermented foods are beneficial to the digestive system by increasing the healthy flora in the intestinal tract or creating the type of environment for them to flourish. Sauerkraut and its juice are traditional folk remedies for constipation. Fermentation actually increases nutrient values in the cabbage, especially vitamin C.

Fermented foods facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system. The benefits of sauerkraut and sauerkraut juice have been recognized for generations. In some families of southern Germany, the children are fed raw sauerkraut twice weekly to support their intestines.

Avian Flu Fighter
With the spread of Avian Flu spreading across the globe,  Korean scientist, Kang Sa-Ouk of Seoul National University, took 13 chickens infected with the avian flu virus and fed them Kim Chi extract.  11 of the birds recovered. It appears that the vital bacteria are created during the fermenting process and this gives the Kim Chi (Kraut)  its health-boosting qualities.

Dr. Ann Wigmores VegeKraut

  •  1 green cabbage
  • 1 purple cabbage
  • 6 carrots
  • 1 sweet red onion
  • 1 tablespoon  lemon juice or rejuvelac
  • Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional

Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock-pot. Mix in optional seasonings. Cover the top outside with cabbage leaves. Place large plate and weight on top (we use a large stone). Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place the Kraut in a glass jar with a lid and refrigerate. It will keep up to for several weeks. Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health!

Wishing you the best day ever,

Bobby

Robert Morgan – “Bobby” is the past program and health education director at CHI. He is a certified naturopath, iridologist, energy practitioner, colonic therapist, master raw chef, author, International lecturer, teacher and cancer surthrivor.

Bobby, is dedicated to continuing to carry out the work and vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love, peace and natural health.

 

Super Healthy Smoothie Rescipe

SMOOTHIES

Super Health Restorer Smoothie Recipe

Make This Smoothie Work For You As It Cleanses, Detoxes, Rejuvenates And Rebuilds Your Body.

  • 2 cups of probiotic-enzymatic liquid
  • 2 cups baby spinach
  • 10 strawberries
  • 1 mango
  • 2 apples
  • 1 banana
  • 1 lemon
  • 1 ounce of wheatgrass

Power of Spinach – Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.

The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung, and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease. The flavonoids in spinach help protect against age-related memory loss. Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age-related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.

Power of Strawberries – Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges.

Apart from the obvious health benefits, a recent study by Dr. Gene Spiller, Nutrition, and Health Research Center has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.

Other studies showed additional benefits: Strawberries are found to reduce the risk of cancer, enhance memory function and rheumatoid arthritis.

Power of Mangos – Mangos are super fruits! Succulent sweet tropical delights high in Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A.  According to a new research study, mango has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers, as well.

Power of Apples – French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones. Another study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who did not drink apple juice on a regular basis.onth. Another study at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.  When we eat apples we can lower LDL (“bad”) cholesterol. Studies have shown that people who eat two apples per day may lower their cholesterol by as much as 16 percent.

Power of Apples & Cancer Prevention

Lung Cancer
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research has found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Power of Lemons – Fresh lemons have strong antibacterial, antiviral, and immune-boosting powers. Lemons are also used as a weight loss aid as lemon juice is a digestive aid and liver cleanser. Lemons contain many healthful substances–notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene–that promote immunity and fight infection. The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 percent. Lemon contains more potassium than apples or grapes, which makes its juice beneficial to the heart.

Power of wheatgrass

  • Increases and sustains energy naturally
  • Detoxifies and cleanses your body
  • High alkalinity helps balance your body’s pH level
  • Strengthens your immune system
  • Insoluble fiber gently cleanses your digestive tract and promotes regularity
  • Complete food with enzymes and all essential amino acids
  • Natural source of antioxidants to help repair damaged cells
  • Excellent source of beta-carotene, folic acid, and vitamin C

Be sure to add this amazingly healthy smoothie to your weekly repertoire of different smoothie concoctions. Be sure to not have the raw spinach more than 3 days in a row. You can change out other greens on the alternate days.

Wishing you life health and happiness

Bobby

 

Cancer Fighting Foods, Guests Eat At Creative Health Institute

CHI is known as the raw food health capital of the world. We have been teaching people how to take charge of their health for almost forty years. As of this year we have trained more then 19,000 people from more than 40 different countries how to implement and be able to demonstrate Dr. Ann Wigmore’s programs for health and longevity.

Every guest and student that comes to Creative Health Institute is familiarized with the foods which help to build a persons immune system as well as cancer fighting foods.

The following list of foods are eaten here in as part of our raw food health and wellness program and many have been found beneficial for preventing cancer and other diseases such as diabetes type 2.

Foods That Fight Or May Prevent Cancer

Broccoli, carrots, cauliflower, cabbage, brussel sprouts, red clover sprouts, broccoli sprouts, tomatoes, watermelon, blueberries, raspberries, strawberries. Dark green leafy vegetables like spinach, kale, romaine lettuce, and collard greens.

Foods That Don’t Fight Cancer

  • white flour
  • white rice
  • Alcohol (except for red wine)

Foods That May Encourage Cancer

  • Sugar
  • Preservatives
  • Margarine
  • Artificial sweetener

 Wishing everyone the best day ever,

 Robert Morgan 

Creative Health Institute

Union City, Michigan

866.426.1213

 

Creative Health Institute Presents Dr. Wu’s Smoothie Immune Rejuvenation Diet

This is an interesting take on raw smoothies and how they can help rejuvenate the immune system.  Creative Health Institute supports the use of smoothies, energy soup and wheat grass along with other raw living foods to help our bodies immune systems.  We do not support or recommend any treatments for cancer. This information is for entertainment purposes only.

To your health,

Robert Morgan (Bobby)

Health Education Director

Creative Health Institute

Union City,  Michigan

866.426.1213

Raw Food Smoothie Immune Rejuvenation Diet

Based on Teachings of Dr. Wu, not Yu

By Simon Yu, MD

Dr. Tom Wu was giving a lecture on “Conquering Cancer With Simple Foods” while I was at the American Naturopathic Medical Association Convention. I was there to investigate this Naturopathic physician’s philosophy. I found his personal history and his lecture compelling. Permit me to share his teaching with you.

Dr. Tom Wu was trained as a pathologist inFrance. At one point in his life he developed lung cancer. He went through traditional western based medical therapy without success. He then decided to look for alternative natural healing methods. He eventually became a Naturopathic Medical Doctor. He is over 70 years old which you would never guess by his vibrant energy.

He strongly credits smoothies as part of his healing process. For these, you need a powerful “three horse power” blender (e.g. VitaMix.com) to cleave out and free the natural phytochemicals locked into the fibers of fruits and vegetables.

The juicing process won’t work for this purpose. It may provide the vitamins, enzymes, and minerals. However, it wastes a majority of the phytochemicals locked in the fibers. These phytochemicals have potent anti-aging and immune rejuvenating properties.

To start the smoothies, use ripe organic tomatoes, carrots, beets, and asparagus as your basic ingredients. There are over 500 different phytochemical nutrients that have been isolated from tomatoes and carrots alone.

Then, add spices and herbs using cilantro, parsley, ginger, turmeric, and cinnamon powder. If you cannot get turmeric, use curry powder as a substitute.

To enhance the taste, add sour fruits, especially blueberry, blackberry, or any seasonally available berries. Add Kiwi which should be peeled. You may add 1-2 cups of distilled or filtered water. (Alternatively, not as part of Dr. Wu’s teaching, I would offer that you could substitute juices of your choice like acai, apple, apple cider vinegar, cranberry, grape, goji, noni, or xango).

After blending the above fruits and vegetables thoroughly, add bee pollen, sea salt, and lecithin granules.

(I prefer not to add soy based lecithin but rather that you eat raw eggs as a substitute for lecithin.) Do not refrigerate the smoothie.

It is important not to drink the smoothie but chew the smoothie. You need to consume about a quart (32oz) of the smoothie throughout the day. By the end of the day, the smoothie will have gone through a fermentation process with a change in color and smell. However, it is just fine for you to still consume it.

Dr. Wu’s healing plan also includes a salad with sprouted alfalfa and sprouted beans. However, the “magic of healing” won’t happen if you aren’t including this smoothie once a day. It may take at least 3 – 4 months for the transformation of your body to heal

I recommend you try Dr. Tom Wu’s Raw Food Smoothie as part of a complete healing program. If you are allergic to any of the ingredients, you must eliminate them. I do recommend food allergy testing prior to starting the program.

You may add additional nuts, seeds, fruits, and vegetables based on individual conditions. Flax seeds for omega-3 essential fatty acids for all illnesses; garlic for infections; broccoli, cauliflower, and brazil nuts for their anti-cancer properties; bitter melon, Swiss Chard, and extra cinnamon for diabetes; pumpkin seeds for prostate problems; pomegranate with its seeds and black sesame seeds for women’s’ health; and celery for hypertension.

A Fruits and Vegetables Smoothie Diet is not a new idea. However, when I hear directly from a physician who cured his incurable lung cancer with simple foods, and listen to his conviction in his teaching, it has an “infectious” motivating effect on me to spread this old, new idea. After his lecture, I dusted off my Vita-Mix blender which has been idle for the last few years, and started his recommended smoothies.

Every day, my wife, Kate, and I make a smoothie which turns out slightly different in texture and taste each time. If you can continue this “Raw Food Immune Rejuvenation Smoothie Diet”, you may not need as many vitamins and minerals as I’ve been recommending to my patients.

If you are suffering from any chronic illness, it’s worthwhile to experiment with this diet that is based on Dr. Tom Wu, not Yu. You may contact him, Tom Wu, N.M.D., Ph.D. atWellnessSelfcareCenter, 831

Bransten Road, Unit F, San Carlos, CA94070. Tel: 650-591-2183. E-mail:drwu2000@msn.com.

Dr. Simon Yu, M.D. is a Board Certified Internist. He practices Internal Medicine with an emphasis on Alternative Medicine to use the best each has to offer. For more articles and information about alternative medicine as well as patient success stories visit his web site at www.preventionandhealing.com or call Prevention and Healing, Inc., 314-432-7802. You can also attend a free monthly presentation and discussion by Dr. Yu on Alternative Medicine at his office on the second Tuesday each month at6:30 pm. Please call to verify the date and reserve your space.

 

Simon Yu, M.D.

Prevention and Healing, Inc. St. Louis, MO 63141

314-432-7802

www.preventionandhealing.com

WHAT IS THE FIRST THING SOMEONE SHOULD DO IF THEY HAVE CANCER?

SIMPLE – THEY SHOULD EAT A TOTALLY RAW ORGANIC LIVE FOOD DIET!
In my opinion, only raw organic living food has the enzymes, vitamins, phytonutrients and minerals intact.  If you want to get the nourishment you need to survive cancer eating organic raw live foods and only organic raw live foods, while you have cancer will provide your body with the energy it needs to create clean healthy cells, destroy the cancer cells and replace them with new healthy cells.  I believe you can push cancer into remission, ultimately destroy it and live a cancer free life.

Eating only organic raw fruits, vegetables, fermented food, nuts, seed and sprouted grains will give you the best chance of not only surviving the cancer, but will also enable you to strengthen your immune system and put a stop to any other sicknesses or diseases that may have gained ground in your body.

When I say you need to eat a organic raw living food diet it mean just that. That  means you must completely stop doing what you have been doing and to not eat any cooked food – Zero-Zilch-Nada – NOTHING COOKED!

Destroying cancer cells is serious business and if you are going to survive and have a healthy long life, you must be able to stop eating cooked foods and do what other people will not do! Think about it… Chemotherapy, radiation, hospitals, drugs, vomiting, diarrhea, headaches, body aches, baldness, absolute exhaustion, immune system torn own, being sick every day, financial ruin, etc. OR choose to simply eat organic living foods that provide your body with everything it needs to heal itself.

All of our guests at Creative Health Institute (CHI) eat only 100% organic, nutrient dense, raw living foods which are properly combined and easily assimilated. Dead food is never served and because we adhere to the living food principal taught by Dr. Ann Wigmore we always make sure that every meal is enriched with sprouted foods.

 If you or a loved one is suffering from any disease, or sickness consider going on a 100% raw organic living food diet, until the sickness or disease has be alleviated. I spend time with 100’s of sick people every month and with most I see what many people would consider miracles as these individuals take charge of their own health and bring about their own healings, by simply using raw organic living foods as the basis for their turnarounds.

Since 1973 Creative Health Institute has taught more then 19,000 people how to take charge of their health and to overcome sickness and disease through by living a raw food lifestyle.

Wishing everyone the greatest of health and happiness,

Robert Morgan – Bobby

Health & Education Director

Creative Health Institute

Disclaimer:

This article is not meant to serve as medical advise. Please consult your physician or health care provider for medical advice or before changing your diet.

My Toughts About Cellular Malfunction

Here is something to think about… Could all diseases and sicknesses be based in cellular malfunction? I have listed 10 reasons that I feel lend some credence to this train of thought.

Dr Ann Wigmore taught us that all disease is based in deficiency and toxicity. If this is true then it makes sense the first thing to suffer the effects of deficiency and toxicity would be our cells. What do you think; Could the detox rebuild program that we do here at Creative Health Institute (CHI) that includes wheat grass, living foods, rejuvelac, fermented foods, pure alkaline water, fresh clean air, proper rest at the right time, exercise and a positive-loving mental attitude change how a cell replicates and presents itself in our bodies?  

1. There are 243 different types of cells that come in all shapes and sizes.
2. They are the bricks and mortar from which all living tissue and organs and systems are made.
3. Your body (tissue, organs and systems) is made up of more than 75 trillion of these cells.
4. You (spirit-brain) is given sole responsibility for every one of these 75 trillion plus cells health and welfare.
5. You have the greatest of responsibilities, as only you can guarantee the health and safety of every cell.
6. When you take charge of the situation, by providing proper guidance and direction every cell will answer to your commands.
7. Every second 10’s of millions of cells are reborn, creating amino acids, vitamins, hormones, neurotransmitters, enzymes and adenosinetriphosphate (ATP – cellular energy), all await your direction.
8. An almost endless army of cellular workers along with the bricks and mortar you will ever need to self generate a healthy body are under your command.
9. So, a strong healthy body can only originate at the cellular level and must be given the proper information and substance to do so.
10. So, a sick and diseased body can only originate at the cellular level and must be given improper information and harmful substance to do so.

Wishing you and your family the best year ever.

Robert Morgan – Bobby

Creative Health Institute

Testimonials: June 2011

A Testimony From Velisa of Hobart, In.

Velisa has been at Creative Health Institute for seven days.  Before coming to Creative Health Institute, Velisa had been fighting breast cancer with traditional western medicine and she was not happy with the results. She will graduate with her 10-Day Detox Certificate on Sunday and she has experienced some amazing changes in the past few days.

” I would definitely recommend (CHI) to other people — the camaraderie, the love and the best part about it is they are not being paid to do what they do. They are sharing and loving toward the guests that come here and it is a life-altering experiencing, a life-changing experience. In society you think  people just don’t care anymore but when you come here, you find that there are still caring, loving and concerned people.”

“When I first came I had two lumps, one in my upper left chest and one in the sternum. By Day 3 the one in my upper left chest had gone down.  It had been about the size of a small egg, now – it is about the size of a quarter.

Velisa, who has had a double mastectomy and undergone two rounds of chemotherapy as well as 65 radiation treatments, was told by her doctor that the lumps were still spots of cancer. The doctor also told her that chemotherapy would no longer prolong her life.

The Raw Living Foods Lifestyle has given her a new hope — and a new energy for life.

“My body feels extremely good. Not only did the program transform my natural body. It was also a mental transformation. It reminds me of the bible where it says, ‘Be transformed by the renewing of your mind.’

“Bobby has taught me how to transform my eating habits to transform my body so my body can heal itself.”

A Testimony From Tim of Peoria, Il.

“My blood pressure went down more than 50 points and I lost nearly 13 pounds in four days… The techniques being introduced of ways to maintain your body and how to care for your body are very helpful… When I had a colonic she said some of that stuff that came out of me had been in there for 20 years. I feel so much lighter and so much healthier and it was an opportunity to meet so many healthier people… I have been given a new lease on life. I want to look forward not back.”

Another testimony from Russ, of Marshall, Mi:

“The day I walked into the Creative Health Institute… well, I actually was hobbling for all of my joints and muscles were so painful, it would bring me to tears if I moved just right. Suffering from high levels of metal toxicity made me very sick and grumpy and I knew in my heart something had to be done. I signed up for the five-day detox program and didn’t know what to expect but understood if I wanted real results, I would have to follow the Ann Wigmore program to the Tee. Let me not mislead anyone, the first three days were very difficult but the support I had from the staff and others who were taking the program offered a hope of a newly sprouting seed and kept my head in the game. On the fourth day when I woke in the morning, I actually sprang out of bed and started moving about the room getting ready for the day and then realized… holy cow! my feet, ankles, knees and hips were virtually pain free! My range of motion had also greatly increased. My heartburn had vanished. My brain seemed to be bright and fogless.  On top of all that good stuff I had lost almost twelve pounds in toxic body weight in five days! Thank you, Ann! Thank you all at Creative Health Institute, for this truly has been a life-changing and educational experience for me.”

A testimony from Julia of Marshall:

“I just completed the 5-day detox at Creative Health Institute and have never felt this vibrant and healthy since childhood. The time I spent at CHI was transforming in the most positive way.  It is a place that overflows with love, giving of self, gratitude, positive energy, health, healing and life. Every day I felt more vibrant, alive and radiant and already after the second day I was excited to get out of bed and feel the blessings of the day. The lethargy I felt from eating the foods I had been eating prior to coming to CHI was eliminated immediately and my energy remained high throughout the day. Minor skin irritations/rashes I had battled with for the last month disappeared within 24 hours from entering the doors at CHI. The staff was so unbelievably inspiring — not only through learning about their own healings but also with their unselfish love and positive support they gave to the guests and their own colleagues. Thank you, thank you, thank you CHI for existing, for giving, for teaching and for life. You will forever be a part of my life.”

Wishing everyone the best day ever,

Bobby Morgan,

Education Director

Creative Health Institute



UCSD Research: Vegetables Have Chemicals That Fight Cancer, Strengthen Body

 SAN DIEGO — Researchers at UC San Diego’s Moores Cancer Center are investigating whether simple changes in diet can fight prostate cancer. Dave McLaren was among other participants in a pilot program to see if prostate cancer patients would change their lifestyle and diets by eating more amounts of vegetables. “In fact, they were amazingly receptive,” said Dr. Kellogg Parsons, a urologist who was involved in the study. Doctors in the initial study wanted participants to eat seven or more servings a day of vegetables such as carrots, tomatoes, kale, broccoli and radishes. “I feel better in my head, I guess — knowing I’m not abusing myself at the cellular level,” said McLaren. McLaren remembers being diagnosed with prostate cancer. “This cannot be happening to me,” said McLaren as he recalled what went through his mind at the time. Now, researchers have begun a new study to see if the vegetable diet can actually stop prostate cancer in its tracks. “What we’re hoping [and] what we’re thinking is that this intervention… this high vegetable diet is going to keep the cancer from progressing,” said Parsons. Researchers don’t know if the diet could actually cure the cancer, but if it keeps the cancer from growing, they said it’s a major step for patients in less aggressive and early-stage cases. “That means they don’t need treatment,” said Parsons. “That means they don’t need surgery. They don’t need radiation.” McLaren admitted he is a little skeptical. “I’d like to see the study to prove that,” he said. “It’d be great.” Prostate cancer is the most common cancer among men. In 2007, about 223,000 men in the United States were diagnosed with it and about 29,000 died from the disease that same year. Researchers believe the vegetables contain chemicals that potentially either fight the cancer or strengthen the body’s ability to fight the disease.

Sweet Poison

A century ago Americans consumed 40lbs of sugar a year

Last year we consumed 140lbs per person

 124 Ways Sugar Ruins Your Health

1. Sugar can suppress the immune system.

2. Sugar upsets the mineral relationships in the body.

3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.

4. Sugar can produce a significant rise in triglycerides.

5. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases).

6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.

7. Sugar reduces high density lipoproteins.

8. Sugar leads to chromium deficiency.

9. Sugar leads to cancer of the breast, ovaries, prostate, and rectum.

10. Sugar can increase fasting levels of glucose.

11. Sugar causes copper deficiency.

12. Sugar interferes with absorption of calcium and magnesium.

13. Sugar can weaken eyesight.

14. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.

15. Sugar can cause hypoglycemia.

16. Sugar can produce an acidic digestive tract.

17. Sugar can cause a rapid rise of adrenaline levels in children.

18. Sugar malabsorption is frequent in patients with functional bowel disease.

19. Sugar can cause premature aging.

20. Sugar can lead to alcoholism.

21. Sugar can cause tooth decay.

22. Sugar contributes to obesity.

23. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis.

24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers.

25. Sugar can cause arthritis.

26. Sugar can cause asthma.

27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections).

28. Sugar can cause gallstones.

29. Sugar can cause heart disease.

30. Sugar can cause appendicitis.

31. Sugar can cause multiple sclerosis.

32. Sugar can cause hemorrhoids.

33. Sugar can cause varicose veins.

34. Sugar can elevate glucose and insulin responses in oral contraceptive users.

35. Sugar can lead to periodontal disease.

36. Sugar can contribute to osteoporosis.

37. Sugar contributes to saliva acidity.

38. Sugar can cause a decrease in insulin sensitivity.

39. Sugar can lower the amount of Vitamin E in the blood.

40. Sugar can decrease growth hormone.

41. Sugar can increase cholesterol.

42. Sugar can increase the systolic blood pressure.

43. Sugar can cause drowsiness and decreased activity in children.

44. High sugar intake increases advanced glycation end products (AGEs) (Sugar bound non-enzymatically to protein)

45. Sugar can interfere with the absorption of protein.

46. Sugar causes food allergies.

47. Sugar can contribute to diabetes.

48. Sugar can cause toxemia during pregnancy.

49. Sugar can contribute to eczema in children.

50. Sugar can cause cardiovascular disease.

51. Sugar can impair the structure of DNA

52. Sugar can change the structure of protein.

53. Sugar can make our skin age by changing the structure of collagen.

54. Sugar can cause cataracts.

55. Sugar can cause emphysema.

56. Sugar can cause arteriosclerosis.

57. Sugar can promote an elevation of low density lipoproteins (LDL).

58. High sugar intake can impair the physiological homeostasis of many systems in the body.

59. Sugar lowers the enzymes ability to function.

60. Sugar intake is higher in people with Parkinson’s disease.

61. Sugar can cause a permanent altering the way the proteins act in the body.

62. Sugar can enlarge the liver by making the liver cells divide.

63. Sugar can increase the amount of liver fat.

64. Sugar can enlarge the kidney and produce pathological changes in it.

65. Sugar can damage the pancreas.

66. Sugar can increase the body’s fluid retention.

67. Sugar is enemy #1 of the bowel movement.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can make the tendons more brittle.

71. Sugar can cause headaches, including migraine.

72. Sugar plays a role in pancreatic cancer in women.

73. Sugar can adversely affect school children’s grades and cause learning disorders.

74. Sugar can cause an increase in delta, alpha, and theta brain waves.

75. Sugar can cause depression.

76. Sugar increases the risk of gastric cancer.

77. Sugar and cause dyspepsia (indigestion).

78. Sugar can increase your risk of getting gout.

79. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates.

80. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets.

81 High refined sugar diet reduces learning capacity.

82. Sugar can cause less effective functioning of two blood proteins, albumin, and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol.

83. Sugar can contribute to Alzheimer’s disease.

84. Sugar can cause platelet adhesiveness.

85. Sugar can cause hormonal imbalance; some hormones become under active and others become overactive.

86. Sugar can lead to the formation of kidney stones.

87. Sugar can lead to the hypothalamus to become highly sensitive to a large variety of stimuli.

88. Sugar can lead to dizziness.

89. Diets high in sugar can cause free radicals and oxidative stress.

90. High sucrose diets of subjects with peripheral vascular disease significantly increase platelet adhesion.

91. High sugar diet can lead to biliary tract cancer.

92. Sugar feeds cancer.

93. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.

94. High sugar consumption can lead to substantial decrease in gestation duration among adolescents.

95. Sugar slows food’s travel time through the gastrointestinal tract.

96. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer-causing compounds and colon cancer.

97. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.

98. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.

99. Sugar can be a risk factor of gallbladder cancer.

100. Sugar is an addictive substance.

101. Sugar can be intoxicating, similar to alcohol.

102. Sugar can exacerbate PMS.

103. Sugar given to premature babies can affect the amount of carbon dioxide they produce.

104. Decrease in sugar intake can increase emotional stability.

105. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.

106. The rapid absorption of sugar promotes excessive food intake in obese subjects.

107. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).

108. Sugar adversely affects urinary electrolyte composition.

109. Sugar can slow down the ability of the adrenal glands to function.

110. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.

111..IVs (intravenous feedings) of sugar water can cut off oxygen to the brain.

112. High sucrose intake could be an important risk factor in lung cancer.

113. Sugar increases the risk of polio.

114. High sugar intake can cause epileptic seizures.

115. Sugar causes high blood pressure in obese people.

116. In Intensive Care Units: Limiting sugar saves lives.

117. Sugar may induce cell death.

118. Sugar may impair the physiological homeostasis of many systems in living organisms.

119. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior.

120. Sugar can cause gastric cancer.

121. Sugar dehydrates newborns.

122. Sugar can cause gum disease.

123. Sugar increases the estradiol in young men.

124. Sugar can cause low birth-weight babies.

Best day ever,

Bobby Morgan

Creative Health Institute

 Creative Health Institute

Dr. Ann Wigmores Orginal VegeKraut “Veggie Kraut” Recipe

Eating this amazing food everyday will completley recharge your immune system.

While I was the director of the Creative Health Institute, this wonderful food was served at every meal.  Some of the benefits associated with eating  regular and VegeKrauts  are:

Sauerkraut is an immune system booster
Packed with enzymes, vitamins, phytonutrients and minerals, sauerkraut has a wonderful effect on the immune system and has been used as an immune booster for centuries.  Sauerkraut contains, lactic acid bacteria and photochemical which are created and enhanced during the fermentation process. These naturally occurring, beneficial by-products of sauerkraut help boost the immune system which leads to a decrease in a number of health problems. The common cold, skin problems, weight gain, and tainted blood are all fixed by a healthy functioning immune system.

Sauerkraut is a cancer fighter
Sauerkraut’  is a superfood, with the ability to inhibit and even destroy cancer cells.  Studies published in the Journal of Agricultural and Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocyanate, which prevents cancer growth, particularly in the breast, colon, lung, and liver.  The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver

“We are finding that fermented cabbage to be healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland. A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect on preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized’ their diets and stopped eating as much of the superfood that is sauerkraut thus increasing their rates of breast cancer.

Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli Plantarum. L. Plantarum is a very dominant strain of healthful bacteria which helps your digestive system in the following ways: boost the immune system by increasing antibodies that fight infectious disease help inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida (yeast) create antioxidants (glutathione and superoxide dismutase) that scavenge free radicals which are a cancer precursor transforms hard-to-digest lactose from milk to the more easily digested lactic acid. It neutralizes the anti-nutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy generates new nutrients including omega-3 fatty acids, digestive aids, and the trace mineral GTF chromium. These various properties are the best scientific reasons given for what has been known by loyal users for millennia, sauerkraut cures an upset stomach and is the best natural physic there is. Many sources say raw fermented foods are beneficial to the digestive system by increasing the healthy flora in the intestinal tract or creating the type of environment for them to flourish. Sauerkraut and its juice are traditional folk remedies for constipation. Fermentation actually increases nutrient values in the cabbage, especially vitamin C.

Fermented foods facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system. The benefits of sauerkraut and sauerkraut juice have been recognized for generations. In some families of southern Germany, the children are fed raw sauerkraut twice weekly to support their intestines.

Avian Flu Fighter
With the spread of Avian Flu spreading across the globe,  Korean scientist, Kang Sa-Ouk of Seoul National University, took 13 chickens infected with the avian flu virus and fed them Kim Chi extract.  11 of the birds recovered. It appears that the vital bacteria are created during the fermenting process and this gives the Kim Chi (Kraut)  its health-boosting qualities.

Dr. Ann Wigmores VegeKraut

  •  1 green cabbage
  • 1 purple cabbage
  • 6 carrots
  • 1 sweet red onion
  • 1 tablespoon  lemon juice or rejuvelac
  • Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional

Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock-pot. Mix in optional seasonings. Cover the top outside with cabbage leaves. Place large plate and weight on top (we use a large stone). Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place the Kraut in a glass jar with a lid and refrigerate. It will keep up to for several weeks. Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health!

Wishing you the best day ever,

Bobby

Robert Morgan – “Bobby” is the past program and health education director at CHI. He is a certified naturopath, iridologist, energy practitioner, colonic therapist, master raw chef, author, International lecturer, teacher and cancer surthrivor.

Bobby, is dedicated to continuing to carry out the work and vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love, peace and natural health.

 

Amazing Recoveries – Raw Food – Raw Juices & Water Fasting

Since the founding of Creative Health Institute, we have had more than 19,000 guests who have regained their health with raw living foods, raw juices and water fasting. We invite you to visit our website and find out more about our institute and how you can recover your health and happiness.

The following recoveries via fasting were reported by Paavo Airola, from his own practice, in 1971:

  1. Juice fasting recovery from arthritis in knees and spine, neuritis in legs, emphysema – in less than three weeks walking without his cane.
  2. Raw juice fasting recovery from: angina, chronic low back pain, high blood pressure – several large fatty tumors – ten days of fasting.
  3. Juice fasting recovery from: high blood pressure, irregular heart beat, chronic headaches – blood pressure went from 160/100 to 135/80 – headaches disappeared as if by a miracle.
  4. Raw juice fasting recovery from: asthma – 3 weeks of fasting – breathing was dramatically improved – vitality and strength greatly increased.
  5. Juice fasting recovery from: chronic bronchitis, chronic tonsilitis, high blood pressure – reduced 12 pounds – no cough, no mucus, no breathing discomfort.
  6. Juice fasting recovery from: arthritis, overweight, psoriasis – fast of 28 days – reduced 25 pounds and looked younger.

H.E. Kirschner, M.D., writes about the following of his own cases in Live Food Juices (1957):

  1. Raw juice fasting recovery: 64 year old man with cancer, vegetable juices.
  2. Juice fasting recovery: 30 year-old woman – jaundice and arthritis.
  3. Raw juice diet/fasting recovery: 70-year-old woman – cancer of the abdomen.
  4. Raw juice fasting recovery: 2-year old boy with convulsions.
  5. Juice fasting recovery: woman – pyo-nephrosis and kidney pain.
  6. Raw juice fasting recovery: Two babies with leukemia.
  7. Juice diet/fasting recovery: 77-year-old man – neuralgia of facial nerve, pain, diabetes, blindness.
  8. Juice fasting recovery: 54-year old man with constipation, hemorrhoids, pain, papilloma, bladder tumors, worms.
  9. Raw juice fasting recovery: man with heart attack, pain, arthritis, neuritis, bursitis, crippled fingers, prostrate problem.
  10. Raw juice fasting recovery: 67-year-old woman with arthritis.

Dr. Herbert M. Shelton, fasting retreat director, author of 50+ books, writes in Fasting Can Save Your Life (1964) about the following cases:

  1. Water fasting: multiple sclerosis, 7 week recovery, male
  2. Water fasting recoveries within weeks: bronchial asthma, female & male
  3. Water fasting: arthritis, recovery in weeks, 44-year-old female; recovery in 4 years, male
  4. Water fasting – recovery in 4 – 6 weeks: migraine
  5. Water fasting, diet change: hay fever, complete recovery
  6. Water fasting: heart disease, normalization in few days
  7. Water-only fasting: colitis
  8. Water fasting: psoriasis, eczema – recovery within weeks
  9. Water fasting, diet change: prostatic enlargement – recovery in weeks
  10. Water-only fasting: gonorrhea
  11. Water fasting, raw diet: nephritis, Bright’s – recovery in nine months
  12. Water fasting: gallstones
  13. Water fasting recovery: tumors of the breast – full recoveries in days or weeks
  14. Water fasting: sterility in women – 10 day recovery

Arnold deVries wrote about these historical raw food therapy cases in his 1952 book:

  1. Raw diet and juice fasting: Johanna Brandt – raw grape diet – cures from cancer – constipation, rheumatism, catarrh, gallstones, eczema, jaundice, malaria, hemorrhages – mental disturbances – muscular system.
  2. Raw cabbage juice fasting: Dr. Garnett Chaney at Stanford University – 63 ulcer patients – pronounced healing – recovery was complete within three weeks or less. – important aid to normal elimination -improves general health.
  3. Raw foods therapy: German T. L. Birnberg treated diarrhea in children with raw, grated apple – completely successful results in 88 per cent of all cases – abdominal pain – normal stools – reduction of fever within 48 hours – disappearance of mucus in 60 hours.
  4. Raw foods and juice fasting – improve the intelligence quotients and mental attitudes of backward children – In Germany, Dr. Lottner reported an experiment in which 33 children – raw breakfasts – better work in dictation, arithmetic, letter and drawing tests – less restless – better concentration.
  5. Raw diet and some juice fasting: Pottenger Sanitarium in California – “the highest grade of raw milk, raw meat, raw vegetables and fruit products obtainable” – defective facial growth has been improved.
  6. Raw diet and some juice fasting: “Jungborn” a health resort – Germany – Adolph Just – raw foods – inflammatory rheumatism, consumption of the spinal cord, tuberculosis of the bones, dropsy, incipient dropsy, fistula of the rectum, cancer, nervous spasms, deafness, and various digestive ailments and sexual disorders – recoveries were often rapid as well as complete – recovery from inflammatory rheumatism in nine days, and from incipient dropsy in less than a week.
  7. Raw diet and some juice fasting: – Bircher-Benner clinic – Zurich, Switzerland – strictly raw diet – “sunlight food” – digestive diseases – resovery of one supposedly incurable patient suffering from the Herter-Heubner disease – “staggering success” – “generally brings about a complete change in obstinate cases of many chronic conditions such as stomatitis and ulcers, spine, amoebic dysentery, lambliosis and malaria, kidney troubles, jaundice, eczemas and urticaria, headaches, and schizophrenias, also in cases of varicose, thrombophlebitis and many other conditions.”
  8. Raw diet and juice fasting: First Medical Clinic of the University of Vienna – exclusive raw food diet ” – capillaries were slowly restored to a normal, vigorous condition.
  9. Raw diet w. minimal juices: “Humlegaarden” – Copenhagen – Dr. I Nolfi – exclusive raw diet – recover from all manner of diseases, including cancer, sterility, obesity, diabetes, heart debilitation, high blood pressure, rheumatism, epilepsy, asthma, and many others. In some cases even grey hair darkens in color.
  10. Raw diet w. minimal juices: Dr. K. Eimer, of the University Medical Clinic at Marburg-Lahn – raw diet – renal or cardiac oedema or the oedema of obesity – diseases of the circulatory system – high blood pressure and diabetes – blood was improved – refractive index of the serum increased.
  11. Raw diet w. minimal juices: Dr. Joseph Evers in Germany – 600 cases of multiple sclerosis – 42 per cent of all patients showed improvement or complete recovery.
  12. Raw diet w. minimal juices: Munich, the German physicians, Friedrich and Peters – raw diet – severe cases of liver cirrhosis, with ascites – successful.
  13. Raw diet w. minimal juices: D. C. Hare, J. F Kinderheilk, W Heupe, I. Kanai, and M. Kuratsune. Dr. Hare, of the Royal Free Hospital in England – exclusive raw diet – arthritic patients – avitaminosis, nephritis, diabetes, and chronic constipation – cardiac disease – diarrhea – heart and kidney diseases – obesity and diabetes – Other diseases, which had failed to yield to conventional medical care, responded favorably to the raw diet – associated with no adverse side-effects.

Wishing all our friends the best day ever,

Bobby Morgan

Program and Health Director

Creative Health Institute

The Healing Power of Juice Fasting and Raw Food

JUICE FASTING RECOVERIES – DIFFERENT CONDITIONS

  1. Juice fasting: New York Post Graduate Hospital – cases of consumption – raw vegetable juices each day – within seven months the eleven patients were discharged as fit subjects for a life insurance risk.
  2. Raw juice fasting: Los Angeles at the Olive View Sanatorium – 200 tuberculosis patients – raw vegetable juices – recovery.
  3. Juice fasting: Kirshner – raw vegetable juices – recoveries from heart disease, prostrate gland disease, cancer, neuritis, arthritis, and hemorrhoids.
  4. Raw juice fasting: Dr. Kirshner – severe case of splenic leukemia – raw carrot juice – recovery was complete within 18 months – no recurrence.
  5. Juice fasting: Dr. Max Gerson – raw vegetable juices – treatment for cancer – gratifying results in about 50 per cent of his cancer cases – many complete recoveries.
  6. Juice fasting and raw diet: Dr. J. R. Davidson, Toronto – curing a number of cancer patients – raw vegetables, and raw vegetable juices.
  7. Raw juice fasting: Great Britain – The Ministry of Health and Public Health Service Laboratory report – pointing out the value of juices – in a wide variety of diseased conditions – hypertension, cardiovascular and kidney diseases and obesity – rheumatic, degenerative and toxic states. Juices have an all-around protective action.
  8. Juice fasting and raw diet: Great Britain report – good results – peptic ulceration – chronic diarrhea, colitis and toxemia of gastro and intestinal origin.
  9. Raw diet and juice fasting: Dr. Harold F Hawkins – at least half of all foods used in their raw state – pyorrhea, including infection of the alveolar bone which supports the teeth and gums – definite improvement in 60 or 90 days – improvement in bone density in about a year.
  10. Raw diet and juice fasting: Dr. Milton T. Hanke, University of Chicago and the Chicago Dental Research Club – adding the uncooked juices of citrus fruits to a conventional diet – 50 per cent reduction in the incidence of dental caries – almost complete disappearance of gingivitis.

New Test For Prostate Cancer Still Not As Effective As A Raw Vegan Diet…

New test for prostate cancer still not as effective as a raw vegan diet
February 03, 2011

A new experimental test is hoped to have a significant effect on the process of identifying which patients with prostate cancer need more aggressive treatment.

Doctors currently have an 84% accuracy rate in establishing whether a given subject’s cancer will become life threatening (deadly), although once a successful tumour diagnosis is made physicians still have no reliable way of knowing which cases will become potentially lethal, therefore they have to make difficult decisions over monitoring, radiotherapy or surgery.

Raw vegan chocolate cake or prostate cancer? Hmmm.
Surgery on the prostate can leave the patient incontinent or impotent, and radiation has the same effect but with the added potential for hair loss and other ‘radioactive’ related sicknesses.

The resulting problem is overtreatment, and according to Ronald DePinho of the Dana-Farber Cancer Center in Boston, around 48 men are treated for every life saved. That is a staggering waste of resources by anybody’s standards.

To counter these problems DePinho and his colleagues have devised a test which according to their data can help doctors give more accurate diagnoses. Published in Wednesday’s online edition of the journal, Nature, the scientists’ results showed that through their test the accuracy score went up to 91%.

The results came after tests on mice identified four genes which, when combined in activity can drive prostate cancer towards becoming deadly.

They then verified the tests validity by applying them to human tumour samples.

While the research is a breakthrough and will come as good news to individuals suffering with prostate cancer or tumours, there is an alternative to aggressive radiation treatment or surgery.

In his book, The China Study, T. Colin Campbell lifts the lid on the food and pharmaceutical industries which perpetuate their business through constant propaganda.

Campbell was heavily involved in scientific research into food studies, and his findings led to him realise that a plant based diet can not only reduce the risk of cancer developing in the body, but can actually reverse the progress of the disease.

The reason most people don’t know about his findings is because they accept the word of their doctor who is undoubtedly sponsored by the world domineering food industry and ‘big pharma’ corporations, and they would lose vast sums of money if their continual development of anti-this-or-that medications halted, all of which is funded by millions of tax payer’s dollars every year.

Raw veganism has been used to successfully cure diabetes and cancer, and it also eliminates obesity. On a meat diet the body consumes too much protein which can activate and stimulate cancer growth in the human body.

Campbell first discovered evidence of this when he worked in the Philippines trying to solve problems with starvation. He found that rich families were living on high meat content diets because they could afford to do so, and while the poor had to live on reduced protein intake, the majority of illness cases that led to cancer occurred in the rich families’ children.

After 40 years of research and exploration into the subject he established that by consuming raw, whole foods, the body could in fact turn off the cancer gene, but not only that, as on a raw diet the body was able to reverse degenerative illnesses like diabetes and asthma, completely curing both in many cases.

Given the choice between eating good, wholesome and tasty food which strengthens the body and eradicates diseases, or being subjected to months of sickening radiation treatment, just about everyone with sense would surely choose the former.

Please share your thoughts or experiences with prostate cancer, its treatment or the raw food diets by leaving a comment. If you would like to be trained in holistic raw living food  nutritional counseling, as taught by Creative Health Institute. Contact us at 866.426.1213

Best of health to all our readers,

Robert Morgan – Bobby

Creative Health Institute

Union City,  Michigan 49094

866.426.1213

Update From American Institute for Cancer Research – 1/3 of Most Common Cancers Can Be Prevented!

2/04/11 Washington, D.C. – American Institute for Cancer Research – Scientists estimate about a third of the most common cancers could be prevented through healthy diets, being physically active and maintaining a healthy weight. This year, World Cancer Day (February 4) focuses on cancer prevention.

We asked American Institute for Cancer Research’s Director of Research Susan Higginbotham, PhD, RD, to explain what the science says about how you can start lowering your cancer risk.

It seems like we’re always reading about new study in which a certain food or food substance either reduces or increases our cancer risk. It can get confusing – so much so that many Americans throw up their hands.

That’s why AICR conducted the biggest-ever review of the scientific evidence, and then distilled thousands of studies worth of research on the subject of diet, weight, physical activity and cancer into 10 recommendations that people can incorporate into their daily lives.

Of course, when it comes to cancer, there are no guarantees. But these ten recommendations represent the best advice available anywhere on how we can reduce our risk.

What’s more, the research shows that every little bit counts – making even small changes in the right direction today can make a difference in the years, and decades, to come.

Be as lean as possible without becoming underweight

Image courtesy of American Institute for Cancer ResearchMaintaining a healthy weight is one of the most important things you can do to reduce your risk of many of the most common cancers. We advise people to aim to be towards the lower end of the healthy Body Mass Index (BMI) range, which is a BMI from 18.5 to 25. Find out your BMI with AICR’s BMI Calculator.

There is now convincing evidence that excess body fat is a risk factor for six types of cancer: post-menopausal breast cancer, colon cancer, esophageal cancer, endometrial cancer, kidney cancer, and pancreatic cancer; the evidence linking excess body fat to gallbladder cancer was judged probable.

In fact, scientists now say that, after not smoking, maintaining a healthy weight is the most important thing you can do for cancer prevention.

Be physically active for at least 30 minutes every day.

Most of us know that regular physical activity can help keep our hearts healthy now, the good news is that it can also reduce our risk of many cancers.

This is why AICR recommends people aim to be physically active for at least half an hour a day and then, as fitness improves, increase this level to about an hour.

And physical activity provides a double bonus: Not only does it reduce cancer risk in its own right, but being regularly active is also a great way of maintaining a healthy weight.

Limit consumption of calorie-dense foods (foods high in fats and added sugars and/or low in fiber) and avoid sugary drinks.

When we consistently choose foods and drinks filled with empty calories, we can indirectly impact our cancer risk, because this eating pattern can lead to obesity, which is a major cancer risk factor.

That’s why it’s a good idea to choose food rich in nutrients and high in fiber, doing so helps avoid being overweight.

Eat more of a variety of vegetables, fruits, whole grains, and beans.

At AICR we recommend a plant-based diet for lowering cancer risk that means making meals and snacks that feature only modest amounts of meat and instead revolve around vegetables, fruits, whole grains and beans. A day in which you get at least five portions of these plant foods is a good day.

And diets that feature a variety of plant foods, like physical activity, have a double effect for cancer prevention. As well as the direct effect they have on cancer risk, people who eat plenty of them are also less likely to be overweight.

Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.

To protect against cancer, AICR recommends limiting consumption of red meat (such as beef, pork and lamb) to 18 ounces (cooked weight) per week. You could have six meals a week featuring 3-ounce portions, or three meals a week with 6-ounce portions; it’s up to you.

Processed meats like ham, bacon, sausages and cold cuts are best saved for special occasions.

This is because there is convincing evidence that red and processed meat increase risk of colorectal cancer, which is one of the most common types of cancer in the US.

If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.

The evidence that all types of alcoholic drinks are a cause of a number of cancers is now stronger than ever before.

This means cutting down on the amount you drink could play an important role in reducing your cancer risk.

Limit consumption of salty foods and foods processed with salt (sodium).

Many of us know that having too much salt increases risk of high blood pressure.

But people might not be aware that consuming too much salt also probably increases risk of stomach cancer.

Don’t use supplements to protect against cancer.

AICR doesn’t recommend relying on dietary supplements for lowering cancer risk. If at all possible, it’s best to get the nutrients we need from our diets. This is because, in certain cases, very high doses of vitamin supplements have been associated with increased cancer risk.

There are, however, some groups of Americans – such as nursing and expectant mothers and seniors – who may benefit from dietary supplements for other reasons. Your doctor can provide you with guidance tailored to your needs.

It is best for mothers to breastfeed exclusively for up to 6 months and then add other liquids and foods.

Research is showing that our overall cancer risk affected by what we do throughout the whole of our lives. This is why AICR says it’s never too early to think about cancer prevention.

Breastfeeding your newborn is a good example of this, as it probably reduces the risk of the baby becoming overweight and obese.

But there is also a cancer prevention benefit for the mother, as breastfeeding your baby reduces your risk of breast cancer.

After treatment, cancer survivors should follow the recommendations for cancer prevention.

There is some evidence that, particularly with breast cancer, cancer survivors can reduce their risk of recurrence by eating healthily and maintaining a healthy weight.

This is an area where more research is needed and this is why cancer survivorship is one of the priority areas for AICR’s research program.

But while this research is being carried out, people who want to stop cancer recurring are best advised to follow the recommendations for preventing it in the first place.

Taken together, these Recommendations for Cancer Prevention form an empowering, evidence-based message that’s important to remember on World Cancer Day, and all year long:

Making small, everyday changes today can help you lower your risk of cancer throughout your lifetime.

Creative Health Institue Reports – Cancer Prevention by Chlorophylls

The following study performed byMichael T. Simonich, Ph.D., gives us some insight as to why Dr. Ann Wigmore felt so sure that eating a plant based diet would have a positive effect in helping the body protects itself from many diseases including cancer. Our guests, at Creative Health Institute, are taught how to create recipes and design menus that really raise their intake of food containing substantial amounts of chlorophyll. On the daily menu is wheatgrass (wheat grass), energy soups and an abundance of sprouts and micro-greens. If you would like more information about our training programs and schedules, contact the office at 866.426.1213.
Blessings,
Robert Morgan – Bobby
Health Education Director
 
 

 Cancer Prevention by Chlorophylls

Michael T. Simonich, Ph.D.
LPI Research Associate

Numerous chemicals from fruits and vegetables protect against the damage wrought by carcinogens in experimental animal models. Usually these chemicals occur in edible plants at such low levels that doses sufficient for protection are not practically attained even in a balanced diet. Because of their abundance in green vegetables, chlorophyll and its widely used derivative, chlorophyllin, have attracted attention as potential anti-carcinogens. Scientists in our laboratory have studied the chemoprotective effects of chlorophyllin and have recently discovered that natural chlorophyll itself is a potent anticancer agent.

Chlorophyllin is easily and inexpensively made from crude chlorophyll and has been used for decades without known human toxicity as a food dye, a wound-healing accelerant, and for odor control. The anticancer properties of chlorophyllin have been extensively reported in dozens of studies from cell culture to rats, where different chemical carcinogens were used to initiate cancer. From these studies we have learned that chlorophyllin acts primarily as a blocking agent against chemical initiation of carcinogenesis. Simply put, chlorophyllin is most effective when administered along with the carcinogen, thereby blocking cancer-initiating activity. Molecular complexes formed between chlorophyllin and carcinogen molecules are physically too large to be absorbed from the gut. Because fewer carcinogen molecules reach the target organ, less DNA damage occurs, and the chance of tumor development is diminished. Consistent with the blocking mechanism, chlorophyllin is generally much less effective if administered after the carcinogen, i.e., once the carcinogen’s damage has been done.

Importantly, protection by chlorophyllin extends beyond a single chemical carcinogen to include aflatoxins from heavy fungal contamination of grain or nuts; heterocyclic amines, whose primary source of exposure is overcooked meat; and polycyclic aromatic hydrocarbons (PAH), an increasingly abundant class of combustion-derived air pollutants. While aflatoxin B1 exposure is insignificant in developed countries with safe grain storage methods, it is prevalent in Asia and sub-Saharan Africa, where it contributes to astonishingly high rates of liver cancer. The latter two carcinogen classes represent significant exposures for the U.S. population, given high consumption of grilled meats and huge increases in airborne PAH-bound particulate matter, especially from diesel exhaust.

Significant protection against cancer by chlorophyllin was reported in the Fall/Winter 2002 LPI Research Newsletter (“Chlorophylls and Cancer Prevention: Passing the First Hurdle,” by Dr. George S. Bailey). That article summarized the results of a clinical trial of dietary chlorophyllin supplementation in a human population in eastern China with chronic, unavoidably high aflatoxin exposure and a high incidence of liver cancer. Administration of 100 mg of dietary chlorophyllin (in pill form) thrice daily led to a highly significant 55% reduction in the amount of aflatoxin-DNA adducts (substances connected by a chemical bond; in this case, indicative of DNA damage) in the urine of participants. Elevated urinary output of this hepatic DNA adduct biomarker in humans is clearly associated with increased risk of liver cancer, and diminished levels of aflatoxin-DNA adduct are associated with reduced liver cancer risk in several animal studies. Thus, simple dietary supplementation with chlorophyllin might cut human liver cancer risk in half for people chronically exposed to high levels of dietary aflatoxin. A long-term, 20-year clinical trial is now being conducted by Chinese investigators to evaluate the reduction of liver cancer incidence by chlorophyllin.

In impoverished regions, where diet choices are limited to survival staples and grain storage methods and pollution exposure will only improve with increases in the standard of living, dietary supplementation with chlorophyllin might be the easiest and most effective protection strategy to implement. In the developed world, a diet high in natural chlorophyll from vegetable consumption could offer substantial protection against food- and air-borne carcinogens, in addition to all the other known benefits of a vegetable-rich diet.

Dietary chlorophyll intake comparable to the 300 mg per day of chlorophyllin administered in the Chinese human intervention trial is obtainable by moderate-to-high consumption of green vegetables. Chlorophyll has no known human toxicity, but its protective properties have been little studied. This is likely due to the extraordinary cost of commercially pure chlorophyll (necessary for unambiguous experimental evaluation), or the difficulty and expense of purification in the laboratory.

Chlorophyll is potently anti-mutagenic and was recently shown to induce carcinogendetoxifying enzymes of phase 2 metabolism in cell cultures. A few studies have examined natural chlorophyll as a cancer preventative in animals. In rainbow trout, exposure to 200 parts per million (ppm) of dibenzo[a,l]pyrene (the most carcinogenic PAH known) resulted in hepatic DNA-adduct formation. Adduct formation was reduced 66% by co-exposure to 3000 ppm chlorophyll in the diet, which was nearly identical to the protection we observed by a similar dietary co-exposure to chlorophyllin. Another lab reported that dietary spinach or an equivalent dose of chlorophyll equally inhibited the proliferation of colon cells in rats induced by heme, an ironcontaining pro-oxidant from red meat that is correlated with increased risk of colon cancer. The chlorophyll-containing diets also largely blocked formation of a toxic heme metabolite. The authors speculated that green vegetables may decrease colon cancer risk from dietary heme through the protective effects of chlorophyll.

Our lab’s current research is focused on the rigorous testing of cancer prevention by natural chlorophyll in trout and rats. We recently examined protection by dietary chlorophyll in a rainbow trout multi-organ tumor model. Duplicate groups of 140 juvenile trout were exposed via the diet for four weeks to 224 ppm dibenzo[a,l]pyrene (DBP) alone, or with 1000, 2000, 4000, or 6000 ppm chlorophyll, then returned to the control diet. DBP induced high tumor incidence (number of fish with at least one tumor in each treatment group) in the liver (51%) and stomach (56%), and a low incidence in swim bladder (10%) nine months after initiation. Co-feeding 2000, 4000, or 6000 ppm chlorophyll significantly reduced stomach tumor incidence to 29, 23, and 19%, respectively, and liver tumor incidence to 21, 28, and 26%, respectively. A troubling result from the study was that dietary chlorophyllin given after carcinogen exposure (DBP diet, followed by 2000 ppm chlorophyllin for the duration of the study) had no effect on liver or stomach tumor response but promoted swimbladder tumor incidence to 38%. This finding supports previous evidence that chlorophyllin chemoprevention is not without some potential risk. Post-initiation promotion by chlorophyllin has previously been reported in the rat colon in specific experimental designs. However, in the one study where postinitiation effects of natural chlorophyll on colon carcinogenesis were examined, chlorophyll suppressed rather than promoted pre-cancerous lesions of the rat colon. The available evidence from previous studies and our recent finding in trout suggest that natural chlorophyll may be superior to chlorophyllin as a choice for chemoprevention in humans.

Our finding that chlorophyll substantially reduced tumor formation in trout compelled us to look for similar protection by chlorophyll in rats. We first studied protection against early biomarkers of carcinogenesis. Three groups of seven rats each received five daily doses of 250 ppb aflatoxin B1 alone, aflatoxin with 250 ppm chlorophyllin, or aflatoxin with natural chlorophyll equivalent to 250 ppm chlorophyllin. The aflatoxin was attached to a radioactive isotope, or radiolabeled, so that we could follow and measure it. Chlorophyllin and chlorophyll strongly reduced liver DNA adduction by 42% and 55%, respectively, and serum albumin adducts by 65% and 71%, respectively. The feces of chlorophyllin- and chlorophyll-treated rats contained 137% and 412% more radiolabel, respectively, than control (aflatoxin only) feces, indicating that chlorophyllin and chlorophyll inhibited aflatoxin uptake from the gut, restricting its distribution to the GI tract. This finding is consistent with chlorophyllin acting as a blocking agent, i.e., by binding the carcinogen and blocking its uptake to the bloodstream. A similar result for chlorophyll suggests that it, too, may protect by this mechanism. We examined whether chlorophyllin and chlorophyll protection might also occur at the metabolic level, after uptake from the gut. Chlorophyllin and chlorophyll were both recently shown by some of our collaborators to induce higher activity levels of the carcinogen-detoxifying enzymes of phase 2 metabolism in cell cultures. However, in the rat liver, neither co-treatment induced activity of the phase 2 enzymes quinone reductase and glutathione S-transferase (GST) above control levels.

A second study was done to examine the protection against late pathophysiological markers in the rat liver and colon. We specifically examined the effect of chlorophyllin and chlorophyll co-treatment on GST-placental form positive staining foci in the liver and aberrant crypt foci in the colon. Both foci types are small populations of cells that have undergone a hyperplastic transformation and, while not yet cancerous, will often become so. Twenty-nine rats in three experimental groups were treated with chlorophyll or chlorophyllin for ten days. At 18 weeks after carcinogen exposure, the chlorophyllin and chlorophyll co-treatments had reduced the percentage of GST-placental form positive foci in the liver by 74% and 77%, respectively, compared to control livers. Chlorophyllin and chlorophyll reduced the mean number of aberrant crypt foci per colon by 63% and 75%, respectively.

Our results show that both chlorophyllin and chlorophyll protect against early biochemical and late pathophysiological biomarkers of aflatoxin carcinogenesis in the rat liver and colon, and against PAH-initiated cancer in the rainbow trout. These studies provide the first demonstration in any animal model of cancer chemoprotection by dietary natural chlorophyll, which may be a less problematic choice for human intervention than its derivative chlorophyllin. While our results are entirely consistent with chlorophyll acting as a blocking agent like chlorophyllin, further experiments are needed to determine the precise inhibitory mechanism by chlorophyll of aflatoxin and dibenzo[a,l]pyrene uptake. The results also support the idea that increased consumption of vegetables with high chlorophyll content may substantially lower cancer rates among human populations at high risk from exposure to aflatoxin and polycyclic aromatic hydrocarbons.

Study Confirms Broccoli and other Vegetables Prevent Cancer

Broccoli and other vegetables are extremely healthy and have the ability to fight cancer. They contain antioxidants among other health benefits. For the first time, researchers have discovered how vegetables are blocking the genes that cause cancer. The result of the study has been published in the Journal of Medicinal Chemistry.

To get maximum benefit, it is imperative that broccoli is cooked the right way. Broccoli has to be steamed lightly, in order to have the cancer-preventive component, sulforaphane, present in it. Too many people are overcooking the broccoli, which is destroying the enzyme myrosinaise, and losing its efficiency. Combining the powder supplement with broccoli sprouts maximizes the benefits and makes it twice as efficient to fight cancer. While broccoli sprouts contain a lot of myrosinase, the powder supplement carries the precursor to sulforaphane.

Scientists examined the metabolites in plasma and urine in four men after they had eaten four meals of only broccoli sprouts, then powder supplements only and finally a combination of both. Three hours after consumption, the effect of the broccoli sprouts and the powder supplements was showing, with an increase of sulforaphane absorption, while a combination of both showed plasma and urine metabolites much earlier and at much higher levels than when either was consumed separately.

Other foods that increase health benefits in combination with broccoli are mustard, radishes, arugula and wasabi.

The study was conducted by a team of scientists led by Jenna Cramer from the University of Illinois. Based on the new information, scientists are optimistic about the development of new drugs to treat cancer.

http://www.usnewssource.com/headlines/study-confirms-broccoli-and-other-vegetables-prevent-cancer_160326.html

Cancer Doctor Save Lives – Part II

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Cancer, Fraud and the FDA” with our special guests Dr. Stanislaw Burzynski (Cancer Expert) and Eric Merola, Director of Burzynski – the movie. Why do YOU think the cancer industry doesn’t want you to know about this physician? Tell your friends and family about this show – post your comments below.

Cancer Doctor Saves Lives

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The NaturalNews Talk Hour presents “Cancer, Fraud and the FDA” with our special guests Dr. Stanislaw Burzynski (Cancer Expert) and Eric Merola, Director of Burzynski – the movie. Why do YOU think the cancer industry doesn’t want you to know about this physician? Tell your friends and family about this show – post your comments below.

Report: Harmful chemicals found in tap water of 31 U.S. cities

Millions of Americans in at least 31 U.S. cities could be drinking tap water contaminated with the harmful chemical hexavalent chromium, according to a report released Monday by the non-profit Environmental Working Group.

While the dangerous carcinogen, otherwise known as chromium-6, may sound foreign to most people, perhaps the name Erin Brockovich will ring a bell.

After chromium-6 was discovered in the water supply of Hinkley, California, Brockovich helped bring about a lawsuit that ultimately ended in 1996 with the utility company, Pacific Gas & Electric, paying more than $330 million in damages.  Norman, Oklahoma; Honolulu, Hawaii; and Riverside, California, top the non-profit organization’s list of cities with water supplies contaminated by chromium-6.

Although the Environmental Protection Agency does not require water utilities to test for chromium-6, and has not established a legal threshold for how much can be in our water, the agency has classified the toxin as “likely to be carcinogenic to humans.”

“I was expecting to find hexavalent chromium in some of the cities we checked, but I didn’t expect it to be so widespread,” said Rebecca Sutton, a senior scientist with the Environmental Working Group and the lead author of the study.

Sutton said there is a well-documented corollary between exposure to chromium-6 and a greater risk of stomach cancer in humans. Additionally, there is ample animal evidence showing a broad risk of gastrointestinal tumors in rats and mice exposed to the toxin, she said.

Worse, skipping tap water in favor of bottled water does not guarantee you’ll be protected.

“Bottled water is not necessarily any safer than tap water,” said Sutton. “We just don’t have any guarantee that hexavalent chromium isn’t in that water.”

So how can you protect yourself? Sutton says your best bet is buying an effective water filter.

“Getting the water filter is a great way to protect yourself and your family,” says Sutton. “It’s a step you can take yourself; you don’t have to wait for government action.”

Samples from the test provided a “one-time snapshot” of water systems that serve 26 million people, the Environmental Working Group said. But the organization said the results show that more federal regulation of the cancer-causing chemical is needed.

The National Toxicology Program has said that chromium-6 in drinking water shows “clear evidence of carcinogenic activity.”

California’s state environmental agency has proposed capping levels of the chemical in drinking water at 0.06 parts per billion. The Environmental Working Group said 25 of the cities it tested showed exceeded that level.

To conduct its test, the organization said it recruited volunteers in 35 cities to collect tap water samples “from unfiltered taps in homes or in public buildings such as hospitals, libraries and malls,” the report said.

Here are the cities

1. Norman, Oklahoma
2. Honolulu, Hawaii
3. Riverside, California
4. Madison, Wisconsin
5. San Jose, California
6. Tallahassee, Florida
7. Omaha, Nebraska
8. Albuquerque, New Mexico
9. Pittsburgh, Pennsylvania
10. Bend, Oregon
11. Salt Lake City, Utah
12. Ann Arbor, Michigan
13. Atlanta, Georgia
14. Los Angeles, California
15. Bethesda, Maryland
16. Phoenix, Arizona
17. Washington, D.C.
18. Chicago, Illinois
19. Milwaukee, Wisconsin
20. Villanova, Pennsylvania
21. Sacramento, California
22. Louisville, Kentucky
23. Syracuse, New York
24. New Haven, Connecticut
25. Buffalo, New York
26. Las Vegas, Nevada
27. New York, New York
28. Scottsdale, Arizona
29. Miami, Florida
30. Boston, Massachusetts
31. Cincinnati, Ohio

Daily Aspirin Linked to Steep Drop in Cancer Risk

MONDAY, Dec. 6 (HealthDay News) — Long-term use of a daily low-dose aspirin dramatically cuts the risk of dying from a wide array of cancers, a new investigation reveals.

Specifically, a British research team unearthed evidence that a low-dose aspirin (75 milligrams) taken daily for at least five years brings about a 10 percent to 60 percent drop in fatalities depending on the type of cancer.

The finding stems from a fresh analysis of eight studies involving more than 25,500 patients, which had originally been conducted to examine the protective potential of a low-dose aspirin regimen on cardiovascular disease.

The current observations follow prior research conducted by the same study team, which reported in October that a long-term regimen of low-dose aspirin appears to shave the risk of dying from colorectal cancer by a third.

“These findings provide the first proof in man that aspirin reduces deaths due to several common cancers,” the study team noted in a news release.

But the study’s lead author, Prof. Peter Rothwell from John Radcliffe Hospital and the University of Oxford, stressed that “these results do not mean that all adults should immediately start taking aspirin.”

“They do demonstrate major new benefits that have not previously been factored into guideline recommendations,” he added, noting that “previous guidelines have rightly cautioned that in healthy middle-aged people, the small risk of bleeding on aspirin partly offsets the benefit from prevention of strokes and heart attacks.”

“But the reductions in deaths due to several common cancers will now alter this balance for many people,” Rothwell suggested.

Rothwell and his colleagues published their findings Dec. 7 in the online edition of The Lancet.

The research involved in the current review had been conducted for an average period of four to eight years. The patients (some of whom had been given a low-dose aspirin regimen, while others were not) were tracked for up to 20 years after.

The authors determined that while the studies were still underway, overall cancer death risk plummeted by 21 percent among those taking low-dose aspirin. But the long-term benefits on some specific cancers began to show five years after the studies ended.

At five years out, death due to gastrointestinal cancers had sunk by 54 percent among those patients taking low-dose aspirin.

The protective impact of low-dose aspirin on stomach and colorectal cancer death was not seen until 10 years out, and for prostate cancer, the benefits first appeared 15 years down the road.

Twenty years after first beginning a low-dose aspirin program, death risk dropped by 10 percent among prostate cancer patients; 30 percent among lung cancer patients (although only those with adenocarcinomas, the type typically seen in nonsmokers); 40 percent among colorectal cancer patients; and 60 percent among esophageal cancer patients.

The potential impact of aspirin on pancreatic, stomach and brain cancer death rates was more problematic to gauge, the authors noted, due to the relative paucity of deaths from those specific diseases.

They also found that higher doses of aspirin did not appear to boost the protective benefit. And while neither gender nor smoking history appeared to affect the impact of low-dose aspirin, age definitely did: the 20-year risk of death went down more dramatically among older patients.

And while cautioning that more research is necessary to build on this “proof of principle,” the authors suggested that people who embark on a long-term, low-dose aspirin regimen in their late 40s and 50s are probably the ones who stand to benefit the most.

Dr. Alan Arslan, an assistant professor in the departments of obstetrics and gynecology and environmental medicine at NYU Langone Medical Center in New York City, described the findings as “very significant.”

“[This] is the largest study to show that people who take aspirin for a long period of time have a reduced risk of death from many cancers, especially gastrointestinal cancers,” he noted.

“The take-home message for patients is that if someone is taking low-dose or regular aspirin, it may put them at a reduced risk of death from cancer,” Arslan added. “However, if someone is not already taking aspirin they should talk with their physician before starting. Aspirin has risks of side effects, including bleeding and stroke.”

Don’t Ever Put Your Money Where Your Mouth Is…

Cash register receipts and paper money have been found to contain high levels of bisphenol A (BPA), a chemical linked to cancer, obesity and early puberty, a study published Wednesday says.

Researchers from US non-profit groups Safer Chemicals, Safer Families and the Washington Toxics Coalition tested till receipts made from thermal paper which they collected from 22 popular retailers and cafes, and found that half of them were coated with large quantities of BPA.

“Since BPA in thermal paper is present in a powdery film, we suspected it could easily travel from those receipts to other objects,” says the study, led by Washington Toxics Coalition scientist Erika Schreder.

Holding the receipts for just 10 seconds caused up to 2.5 micrograms of BPA to transfer from the paper onto a person’s fingers, and rubbing the receipts increased around 15-fold the amount of BPA transferred from the receipts onto fingers, the study said.

From the fingers, the BPA transferred easily onto dollar bills: the researchers found the chemical on 21 of 22 bills tested, although in much lower levels than on the till receipts.

More than 130 studies over the past decade have linked even low levels of BPA to serious health problems, including breast cancer, obesity and early onset of puberty.

The European Union last month followed Canada’s lead and banned the use of BPA in baby bottles after tests showed the petroleum product can affect neural development and behavior in laboratory animals exposed to the chemical in the womb or very early in life.

But BPA is still widely used in plastic water jugs, soft drink cans, hockey helmets, mobile phone housings, computers, car bumpers and other consumer products, and the health impact of the chemical on humans has been disputed.

Last month, the World Health Organization said BPA does not accumulate in the body, but admitted that “recent experimental and epidemiological studies found associations between low BPA exposure levels and some adverse health outcomes.”

Andy Igrejas, director of Safer Chemicals, Healthy Families called on US lawmakers to toughen up the law that regulates chemicals in the United States in the light of the study’s findings.

“BPA on receipts, dollar bills and in many other products is a direct result of the absurdly lax controls on chemicals in the United States,” he said, calling on the incoming Congress to reform “the failed 1976 Toxic Substances Control Act.”

The Rayburn Cafe in the US House of Representatives was one of the establishments where till receipts were found to have high levels of BPA, according to the study, which was published online by the two nonprofits.