The link between calcium, vitamin D and reduction of cancer risk has been the subject of many researches over the past half-century. In the 1950s, scientists examined weather data and health statistics to show that areas with the higher amount of sunshine, a source of vitamin D, had the lowest death rates from colon cancer. Since then, studies in both humans and animals have pointed toward both vitamin D and calcium as having cancer-preventive effects; from prostate cancer to non-Hodgkin's lymphoma, but mainly for breast and colon cancers.

Recently, two separate studies published new evidence on the effect of calcium and vitamin D from food or supplement sources as a strong protection from cancer. The first study from Harvard researchers reported that premenopausal women with high levels of vitamin D and calcium in their diets have a lower risk of breast cancer compared to women with lower intakes of these nutrients. The discovery is further supported by the second study which found that dietary supplementation of these nutrients reduces the risk of various types of cancer. These studies provide robust evidence on the beneficial effects of calcium and vitamin D for cancer prevention.

This latest finding can be explained with the theory of 1932 Nobel Prize in Medicine winner, Otto Warburg; cancer is caused by a lack of free oxygen in the body. In order to retain its oxygen, blood must always remain at an alkaline pH 7.4. Adequate mineral consumption in a diet will supply crucial minerals required to maintain this alkalinity; mineral insufficiency will force the body to rob other body fluids to supplement the blood, removing crucial minerals such as calcium, from spinal fluids, liver, kidneys, and saliva to maintain the blood at pH 7.4. The de-mineralized organs and fluids, in turn, become acidic and lacking in oxygen; inducing cancer and a host of other degenerative diseases such as diabetes, heart disease, arthritis, and lupus.