CANCER
The word ‘cancer ‘comes from the latin “carcinoma” meaning crab. It is the most dreaded
Disease and refers to all malignant tumours caused by the abnormal growth of a body cell or a
Group of cells . It is today the second largest killer in the world, next only to heart ailments. The
term covers more than 200 diseases.
The majority of cancers occur in the age group 50-60. Sex does not affect the incidence of the
disease. It, however, affects the site of growth. In men, cancer is usually found in the intestines,
the prostate and the lungs. In women, it occurs mostly in the breast tissues, uterus, gall-bladder
and thyroid.
Symptoms
The symptoms of cancer vary according to the site of the growth. The American Cancer Society
has prescribed seven signs or danger signals in general which may indicate the presence of
cancer. These are : a sore that does not heal ; change in bowel or bladder habits ; unusual
bleeding or discharge ; thickening or lump in breast or elsewhere ; indigestion or difficulty in
swallowing ; obvious change in a wart or a mole, and a persistent and nagging cough or
hoarseness. Other symptoms may include unexplained loss of weight , particularly in older
people, a change in skin colour and changes in the menstrual periods, especially bleeding
between periods.
Causes
The prime cause of cancer is not known. Certain cancer- causing substances, known as
carcinogens, however, increase the chances of getting the disease. About 80 per cent of
cancers are caused by environmental factors . Forty per cent of male cancers in India
with tobacco, a known cancer- causing agent. The consumption of pan, bettlenut, tobacco and
slaked lime has been linked with lung and throat cancers. Heavy consumption of alcoholic drinks
can cause oesophagal, stomach and liver cancers. Occupational exposure to industrial
pollutants such as asbestos, nickel, tar, soot and high doses of X-rays can lead to skin and lung
cancers and leukemia. Other factors contributing to cancer are vital infections, trauma, hormone
imbalance and malnutrition. Many well-known biologists and naturopaths, however, believe that
a faulty diet is the root cause of cancer. Investigations indicate that the cancer incidence is in
direct proportion to the amount of animal protein, particularly meat, in the diet. Dr. Willard J.
Visek, a renowned research scientist explained recently a link between excessive meat-eating
and cancer. According to him, the villain is ammonia, the carcinogenic by-product of meat
digestion.
Treatment
The effective treatment of cancer consists of a complete change in diet, besides total elimination
of all environmental sources of carcinogens, such as smoking and carcinogenic chemicals in air
, water and food. There has recently been a surge of popular interest in the concept that diet is
not just a minor, but rather a major factor in both the development and the prevention of cancer.
The disease can be prevented and even treated by dietary programmes that include ‘natural
foods ‘ and the use of megavitamin supplements.
As a first step, the patient should cleanse the system by thoroughly relieving constipation and
making all the organs of elimination - the skin, lungs, liver, kidneys and bowels - active. Enemas
should be used to cleanse the colon. For the first four or five days, the patient should take only
juicy fruits like oranges, grapefruits, lemons, apples, peaches, pears, pineapples and tomatoes.
Vegetable juices are also useful, especially carrot juice.
After a few days of an exclusive fruit diet, the patient may be given a nourishing alkaline-based
diet. It should consist of 100 per cent natural foods, with emphasis on raw fruits and vegetables,
CANCER
particularly carrots , green leafy vegetables, cabbage, onion, garlic , cucumber, asparagus,
beets and tomatoes. A minimum requirement of high quality protein, mostly from vegetable
sources such as almonds, millet, sesame seeds, sprouted seeds and grains, may be added to
the diet.
Dr. Ann Wigmore of Boston , U.S.A.
food nutrition, has been testing the effect of a drink made of fresh wheatgrass in the treatment of
leukemia. She claims to have cured several cases of this disease by this method. Dr. Wigmore
points out that by furnishing the body with live minerals, vitamins, trace elements and chlorophyll
through wheatgrass juice, it may be able to repair itself.
Johanna Brandt, the author of the book ‘ The Grape Cure ‘ has advocated an exclusive grape
diet for the treatment of cancer. She discovered this mode of cure in 1925, while experimenting
on herself by fasting and dieting alternately in the course of her nine-year battle with cancer. She
claimed to have cured herself by this mode of treatment. She recommends a fast for two or three
days so as to prepare the system for the change of diet.
After the short fast, the patient should have a grape meat every two hours from 8 a.m. to 8 p.m.
This should be followed for a week or two even a month or two, in chronic cases of long
standing. The patient should begin the grape cure with a small quantity of 30, 60, to 90 grams
per meal, gradually increasing this to double the quantity. In course of time, about 250 grams
may safely be taken as a meal.
Recent researches have shown that certain vitamins can be successfully employed in the fight
against cancer and that they can increase the life expectancy of some terminal cancer patients.
According to recent Swedish studies vitamin C in large doses can be an effective prophylactic
agent against cancer. Noted Japanese scientist, Dr. Fukunir Morishige, and his colleagues who
have been examining the healing potential of vitamin C for the last 30 years, have recently found
that a mixture of vitamin C and copper compound has lethal effects on cancer.
According to several studies, vitamin A exerts an inhibiting effect on carcinogenesis. It is one of
the most important aids to the body’s defence system to fight and prevent cancer. Dr. Leonida
Santamaria and his colleagues at the University of Pavia Italy
evidence suggesting that beta-carotene, a precursor of vitamin A may actually inhibit skin cancer
by helping the body thwart the cancer-causing process known as oxidation.
Recent studies from all over the world suggest that a liberal use of green and yellow vegetables
and fruits can prevent cancer. The 20-years old, ongoing Japanese study found that people who
ate green and yellow vegetables every day had a decreased risk of developing lung, stomach
and other cancers. A Harvard University Massachusetts
residents found that those who reported the highest consumption of carrots, squash, tomatoes,
salads or leafy green vegetables, dried fruits, fresh strawberries or melon had a decreased risk
of cancer.
The other useful measures are plenty of rest, complete freedom from worries and mental stress
and plenty of fresh, pure air.
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