This is such a strong claim, you may say but allow me to show you the difference. Let us say, you have acquired a certain type of cancer and you are given two treatment options: natural treatment or the popular mainstream method. Which would you choose given the following scenarios?

Treatment for Cancer the Mainstream Way

• High cost for treatments
• Exposure of the body to chemicals and radiations that would definitely destroy other body's functions and affects adjacent tissues and organs.
• Subjection to treatments that will bring a lot of side effects that would make you feel a lot of discomfort such as vomiting, hair loss, kidney failure, liver failure, impotence, and a lot more.
• The possible occurrence of another different type of the disease due to the use of such medications or treatments.
• Uncertainties of the possibility that the disease will be treated after all the treatments have been done.
• Trying methods that have been proven recently to be ineffective.

Treatment for Cancer the Natural Way

• Minimal cost for treatment
• Can be done on your own or with the assistance of your family at your home
• Treatments that will make you improve your overall physical being by leading you to a healthy lifestyle like getting into a healthy diet, getting enough sun, having regular exercise, getting enough sleep, drinking a lot of water, and avoiding getting stressed.
• Will make you feel a lot better totally, your immune system will be strengthened
• No side effects
• Eliminating the possibility of another occurrence of cancer because the treatment did not only focus at the cancer at hand but also entails other probabilities



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Dr. Johanna Budwig, who died in 2003 at the age of 92, was a practicing physician in Germany for over 60 years. In the 1950's she noticed that people with cancer whose diets were rich in foods containing more linoleic and linolenic acids lived longer and were more likely to go into remission. Linoleic and linolenic acids are found in many nuts and seeds, notably flaxseed.

Dr. Budwig did not label fatty acids as "good" and "bad." She noted that the omega-6 fatty acids that abundant in a diet of prepared foods were just as necessary to cellular health as the omega-3 fatty acids found in fish, nuts, and plankton, and in less amounts in many other foods. Both omega-3's and omega-6's are essential to repairing the oxygen transport system in the linings of cells. The objective of her diet was simply to ensure that both kinds of essential fatty acids were provided in the diet.

Getting the right mix of essential fatty acids is simple and inexpensive. Consuming up to 3 tablespoons (45 ml) of cold-pressed flaxseed oil with 1/3 cup (75 g) of low-fat cottage cheese daily provides the right balance of essential fatty acids as well as a full range of amino acids and the body's daily supply of calcium. The mixture could be made into a smoothie with fruit, and can be eaten all at once or in small servings throughout the day. Dr. Budwig prescribed only very small doses of this mixture, starting with just one tablespoon a day for her very sickest patients. She increased the dosage up to at most 8 tablespoons (half a cup) for maintenance.

Cancer patients are often advised to make Dr. Budwig's mixture with raw milk. I have nothing against raw milk, but I would caution to be very sure about the source. The last thing anyone with cancer needs is a food-borne infection.

As you can read in Cancer--The Problem and the Solution, Dr. Budwig reported that this simple addition to diet contributed to remission from many kinds of cancer, especially cancers of the breast and prostate, although she cautioned that consuming the flaxseed oil without the appropriate protein from cottage cheese could actually be harmful. Dr. Budwig was also one of the earliest advocates of juicing, especially juicing carrots, and supplementing with resveratrol. Most of her patients were so advanced in their cancers that they had trouble taking even the small amount of cottage cheese and oil she prescribed, so her diet did not emphasize prohibitions of meat, eggs, and processed foods.

Dr. Budwig's diet is often incorrectly termed a "vegan" diet. Her diet is neither vegan nor vegetarian, since it requires dairy products. Nor it is not a single-food cancer-treatment plan. It is, however, a simple, safe, and often effective part of natural support for recovery from cancer.



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Anyone who has cancer has a compromised immune system. Disease resistance is a special problem in leukemia and lymphoma, or any kind of cancer complicated by the depletion of white blood cells called neutropenia. One way to minimize the risk of infection is something your doctor is not likely to have time to tell you about. It is simple sanitation when preparing food. Here are five tips for keeping your produce microbe-free that you probably have not heard before:

1. Fruits and vegetables with rough skins or dry skins harbor exponentially more microbes than fruits and vegetable with smooth skins or moist skins. For instance, you bring more germs into your home on a cantaloupe than on an orange. There are more potential disease-causing bacteria on an orange than on an avocado. And an avocado hosts more bacteria than a fresh apple. All your fruits and vegetables need a quick rinse, especially those with rinds usually removed before eating.

2. More germs are removed from vegetables when you wash them from the bottom up rather than from the top down. Scientists at the University of Illinois at Urbana-Champaign found that more the most dangerous strain of E. coli, O:157, was removed from apple slices that were placed in a bowl of water agitated at the bottom than was removed by rinsing them with water from above.

3. Commercial rinsing products really do work, but let's put them in perspective. Simply rinsing produce in tap water removes about 99 per cent of the microbes on their surfaces. A commercial rinsing product typically removes 99.9 per cent of the microbes on fruits and vegetables. That extra 0.9 per cent can make a difference, but no one should be afraid to eat fruits and vegetables that are rinsed and dried as soon as they are brought home from the market.

4. Refrigeration is even more important than washing. It's always a good idea to separate clean and "dirty" produce in your refrigerator to avoid cross-contamination. If you cannot wash your produce as soon as you bring it home, at least put it in the refrigerator right away. Germs grow more slowly at low temperatures. You can always wash fruits and vegetables a little later. Just wash them even more carefully. Remember, Salmonella is spread by uncooked meats dripping on produce. Nothing helps you prevent Salmonella in your household more than keeping fruits and vegetables separate from meat, eggs, and dairy.

5. If it comes in with gnats or house flies, wash it, peel it, or throw it away. Fruit flies can transfer E. coli from one fruit or vegetable to others, and scientists at the Volcani Center have found that the bacteria survive on their legs for as long as seven days.

One thing you do not have to worry about with fruit and vegetable cleaning solutions is how long you keep your produce in them. University of Georgia scientists have found that the various commercial products all remove E. coli and Salmonella with even a quick rinse. Dunking veggies in cleanser for a full two minutes did not remove additional germs. Just be sure to give all your fruits and vegetables a quick cleaning before you eat them.



Article Source: http://EzineArticles.com/?expert=Robert_Rister