- Foods that feed and strengthen the cancer cells and/or the microbes in the cancer cells and body. Examples would be: refined sugar (e.g. see: Challenge Cancer Website), refined flour, soda pop, dairy products, etc.
- Foods that cause cancer (e.g. trans fatty acids [margarine, french fries and virtually every other processed food you buy], aspartame [Diet Coke, NutraSweet, Equal, etc.], MSG, polyunsaturated oils [e.g. corn oil], etc.)
- Foods that directly interfere with alternative treatments for cancer (e.g. chlorine, fluoride, alcohol, coffee, etc.)
- Foods that occupy and distract the immune system from focusing on killing the cancer cells (e.g. beef, turkey, etc.)
- Foods that contain nutrients that kill the cancer cells, stop the spread of cancer, or in some other way help treat the cancer (e.g. purple grapes with seeds and skin, red raspberries with seeds, strawberries with seeds, broccoli, cauliflower, several herbs, carrots, pineapples, almonds, etc.)
Cooking destroys the enzymes in the vegetables and make them far less digestible and far less effective in treating cancer. Pasteurizing any food or drink also does this.
Read More http://www.cancertutor.com/alt_diet/
Oxalic acid in whole foods is deadly to cancer cells
50% of the foods a cancer patients eats should have high oxalic acid content.
Oxalic Acid Foods List: Carrot juice, with a little beet juice, is a common cancer treatment. Both foods are high in oxalic acid. Note: Cooked your greens (steamed, do not over cook) and eat calcium-rich whole foods.
Foods High in Oxalic Acid
High levels of oxalic acid can have harmful effects on the body. When the concentration of oxalic acid in the body increases, it precipitates out as crystals, that irritate the body tissues, and can get lodged in the kidneys and bladder as ‘stones’. When the acid combines with minerals like calcium, it forms an interlocking compound that destroys the nutritional value of both, resulting in deficiency of the minerals.
Vegetables
There are several vegetables containing high amount of oxalic acid and should be cooked well (not eaten raw) for people with recurrent kidney stones or other such conditions. The United States Department of Agriculture has ranked parsley, highest in oxalic acid content, as it contains about 1.70g of oxalic acid per 100g.
- Beets
- Sweet potatoes
- Celery
- Dandelion greens
- Eggplant
- Kale
- Chives
- Broccoli
- Carrots
- Green Pepper
- Parsnips
- Potatoes
- Pumpkin
- Spinach
- Squash
- Turnip greens
- Watercress
- Okra
- Collards
- Escarole
- Leeks
- Purslane
- Radish
- Cassava
Fruits
Certain fruits have a high oxalic acid content. They are as follows:
- Concord grapes
- Kiwi
- Lemon peel
- Figs
- Blueberries
- Raspberries
- Plums
- Tangerines
- Starfruit
-
Nuts and Seeds
- Peanuts
- Almonds
- Hazel nuts
- Brazil nuts
- Pecans
- Sesame seeds
- Poppy Seeds
- Sunflower seeds
- Cashews
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Legumes and Grains
Majority of legumes are rich in oxalic acid. Some of them are as follows:
- Black beans
- Kidney beans
- Garbanzo beans
- Lima beans
- Brussels sprouts
- Whole wheat
- Oatmeal
- Buckwheat
- Amaranth
-
Other Foods
Oxalic acid is mainly present in plant products. A lot of spices and condiments also contain a considerable amount of oxalic acid. Tea leaves are known to contain among the highest measured concentration of the acid. However, as only a small amount of leaves are used for brewing, the content of the acid in many tea beverages is quite low. Here are some other foods containing it:
- Cinnamon
- Ginger
- Lettuce
- Soy products
- Chocolate
- Cocoa
- Tea
- Beer
Increase the amount of calcium/magnesium (60:40 ratio) in your diet, avoiding processed and pasteurized food.
Low amounts of calcium in your diet will increase your chances of forming calcium oxalate kidney stones. Many people are afraid to eat calcium because of the name “calcium oxalate stones.” However, calcium binds oxalate in the intestines. A diet rich in calcium helps reduce the amount of oxalate being absorbed by your body, so stones are less likely to form. Eat calcium rich foods and beverages every day (2 to 3 servings) from dairy foods or other calcium-rich foods.
Also, eating high calcium foods at the same time as high oxalate food is helpful; for example have low fat cheese with a spinach salad or yogurt with berries. If you take a calcium supplement, calcium citrate is the preferred form.
Limit Vitamin C content of your diet.
Oxalate is produced as an end product of Vitamin C (ascorbic acid) metabolism. Large doses of Vitamin C may increase the amount of oxalate in your urine, increasing the risk of kidney stone formation. If you are taking a supplement, do not take more than 500 mg of Vitamin C daily.
Drink the right amount of fluids every day.
It is very important to drink plenty of liquids. Your goal should be 10-12 glasses a day. At least 5-6 glasses should be water. You may also want to consider drinking lemonade. Research suggests that lemonade may be helpful in reducing the risk of calcium oxalate stone formation.
Eating the right amount of protein daily.
Eating large amounts of protein may increase the risk of kidney stone formation. Your daily protein needs can usually be met with 2-3 servings a day, or 4 to 6 ounces. Eating more than this if you are at risk at kidney stones is unnecessary.
Reduce the amount of sodium in your diet. Eat seaweeds.
