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Sunday, March 2, 2008


MODERN DAY PREVENTIVE MEASURES FOR CANCER – A RETURN TO THE OLD – THE BASICS OF A WHOLE FOODS DIETI, as many others, have been interested in the cure for cancer for many years and have explored the conventional and unconventional, the holistic and un-holistic, the natural and the un-natural, even the value of faith healing and supernatural, almost everything you can imagine. I tried to leave no rock unturned in my quest for the cure(s) of this devastating disease.

There is not a doctor alive who would not like someday to open his front door and exclaim: “I have found THE cure!”

But as I and many others search, the incidence of this disease called cancer continues to rise.

NB: If my readers cannot read the charts, email me at drtauraso@drtauraso.com and I will send a copy of the article in WP. It is not available in Word. AFTER PUBLISHING THIS BLOG WE DISCOVERED THAT THE CHARTS DID NOT TRANSLATE VERY WELL. SO EMAIL ME AND I WILL SEND A COPY OF THE ORIGINAL ARTICLE IN WORD PERFECT ONLY.

Could It Be Genetics?

We can reasonably conclude that genetics can be either a direct or indirect cause because our susceptibility and resistence to all out health conditions are based upon or genetics. Because we are made up of genes from both parents, we inherit their genes, and therefore the genetic propensity for both health and unhealthy conditions. Many cancers, such as breast cancer, run in families. Is this genetic predisposition or is the cancer a result of the foods we eat or do not eat or of environmental exposures to toxins and life styles?

Can the hope lie in the study of some populations of native peoples who do not suffer from cancer: namely the Karakorums of West Pakistan (The Hunzas), the aboriginal Eskimaux of North America, tribes of South Africa and South America, the North American Indian, the Australian aborigines, and there may be others. It should be noted and emphasized that these populations do not experience cancer while living in their native habitats. The Hunzas have been studied for over 60 years and the Eskimaux have been observed under great scrutiny for over 80 years. No cancers have been observed in either of these two populations during this time. With respect to the Eskimaux and others cancer was observed among those who left their aboriginal habitat to assume a Westernized way of life.

Could it be that their genetics protected them from this scourge in their native habitat? This is precluded by the facts of no cancers while in their native habitat and cancer while in a Western culture where cancer is endemic. Although they bring their genetics with them, it does not appear to protect them after they move away from their natural habitat. It would appear that moving to a Western culture exposed them to a number of potentially cancer-inducing causes:

1. The actual diet itself;
2. Exposure to chemicals consumed within processed foods and within the overall environment, such as smoking and breathing noxious carcinogenic fumes and gasses (airborne pollutants) which are everywhere;
3. Exposure to aberrant radio waves, such as microwaves, power cables, and cell phones;
4. Exposure to the toxic elements in clothes, detergents, and fabric softeners;
5. Viruses

Could It Be Environmental?In my opinion, I believe diet contributes considerably to the development of cancer in a particular population. There is little doubt that the diet of aborigine, nomad, and native populations who do not experience cancer is considerably different than what is consumed by westernized peoples. The former eat more natural whole foods consumed close to where these foods grow and more importantly devoid of residual herbicides and pesticides. Although most of these cancer-free populations are vegetarians, the Eskimaux are mainly meat eaters.

Western peoples eat refined foods, such as white rice and flour, refined sugar, sugared drinks, and the ubiquitous chemicals required to preserve and prevent spoiling, etc. They also consume biogenetic fruits and vegetables bred to produce seedless varieties, as in the case of apples, watermelons, other melons, etc. The seeds of many plants, some beans, and other legumes contain the secret of preventing cancer. The eating of these plants has protected the Hunzas and indirectly the Eskimaux from developing cancer.


Laetrile, Vitamin B 17, a substance extracted from the pit of the almond, was studied extensively as an anti-cancer drug. The original developers, Dr. Ernest T. Crebbs and his son, Dr. Ernest T. Crebbs, Jr., claimed that Laetrile cured many people with all kinds of cancer. But extensive studies by the National Institutes of Health(NIH) and others with NIH grants were unable to confirm their studies. The FDA now bans the use of Laitrile as an anti-cancer drug. Several states allow its use but not as an anti-cancer drug but as a Vitamin without making any claims to its usefulness to treat cancer. One has to go to Mexico and some European countries where it is legal to receive such treatment.

The original developers claim that the Laetrile used in the NIH studies was not prepared properly, and this may be true. Drug companies are reluctant to develop drugs from natural sources because they cannot be patented. Drug companies must see a significant profit down the line before they will pour millions of dollars into research and the subsequent cost of getting FDA approval for it use.

It must be remembered that the Hunzas and other peoples consume the natural product and not a laboratory-purified substance. It is our desire to purify everything that decreases the effectiveness of a particular substance to do what nature had originally intended.


So what are we to do? It makes no philosophical sense to use a purified by-product of a naturally occurring substance which in its natural state is effective. So why not consume the original natural substance – the seed, vegetable, bean, or whatever?

The active substance which has anti-cancer properties is Amygdalin, Vitamin B 17. Chemically, the active compound is Nitriloside. Within the cancer cell nitriloside is hydrolyzed by the enzyme, beta-glucosidase, into a molecule of a non-sugar or aglycone, a molecule of free hydrogen cyanide (HCN), and one or more molecules of a sugar or its acid. There are about 14 naturally occurring nitrilosides found in over 1200 species of plants. It is the HCN which is selectively released within cancer cells because only cancer cells have the beta-glucosidase. Normal cells do not contain the glucosidase to release HCN. Besides normal cells contain the enzyme, rhodanese (thiocyanate transfurase), which detoxifies HCN into thiocyanate. Cancer cells do not contain rhodanese.

Important to note again is that the beta-glucosidase which hydrolyzes the nitriloside to release the HCN is found in large quantities only in cancer cells, but not in normal cells. Without the beta-glucosidase to release HCN, the nitriloside would not be effective.

Philosophically, it might be one thing to consume a natural product over a lifetime to prevent a disease, yet quite another thing to want that substance to cure a disease once it gets established. If we were to compare the situation with cancer with the development of coronary heart disease, we know that heart disease is the culmination of a lifetime of bad diet and lack of proper exercise. Although heart disease can be cured after it is established, it is much better to have prevented it in the first place. To prevent heart disease requires a lifetime commitment to a lifestyle conducive to preventing the disease – a much more difficult situation.

Likewise cancer might better be prevented than cured. A regular ingestion of Amygdalin would more easily destroy early cancer as it might be developing rather than a hugh amount of cancer cells already developed. An amount of cancer-inhibiting Amygdalin might be less to prevent than what might be required to treat an already existing disease.

PLANTS CONTAINING NITRILOSIDE(NB: The following has been excerpted from: www.worldwithoutcancer.org.uk

Foods Containing B17 (Nitrilosides)Vitamin B17 appears in abundance in untamed nature. Because B17 is bitter to the taste, in man's attempt to improve tastes and flavors for his own pleasure, he has eliminated bitter substances like B17 by selection and cross-breeding. It can be stated as a general rule that many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modem man, such as the seeds in apricots. Listed below is an evaluation of some of the more common foods. Keep in mind that these are averages only and that specimens vary widely depending on variety, locale, soil, and climate. SOURCE: The Little Cyanide Cookbook by June de Spain - (former) FDA Toxicologist and Pharmacologist.

Fruits Range Seeds Range Beans Range
Blackberry, Domestic Low Apple Seeds High Black Low
Blackberry, Wild High Apricot Seeds High Black Eyed Peas Low
Boysenberry Med Buckwheat Med Fava High
Choke Cherry High Cherry Seed High Garbanzo Low - Med
Wild Crabapple High Flax Med Green Pea Low
Market Cranberry Low Millet Med Kidney Low - Med
Swedish (lignon)
Cranberry High Nectarine Seed High Lentils Med
Currant Med Peach Seed High Lima, U.S. Low
Elderberry Med - High Pear Seed High Lima, Burma Med
Gooseberry Med Plum Seed High Mung Med - High
Huckleberry Med Prune Seed High Shell Low
Loganberry Med Squash Seed Med
Mulberry Med
Quince Med
Strawberry Med
Raspberry Med

Sprouts Range Nuts (all raw) Range Leaves Range
Alfalfa Med Bitter Almond High Alfalfa High
Bamboo High Cashew Low Beet Tops Low
Fava Med Macadamia Med - High Eucalyptus High
Garbanzo Med Spinach Low
Mung Med Water Cress Low

Tubers Range

Cassava High
Sweet Potato Low
Yams Low


High — above 500 mgs. nitriloside per 100 grams food

Medium — above 100 mgs. per 100 grams food

Low — below 100 mgs. per 100 grams food

Vitamin B-17 is one of the main sources of food in cultures such as the Eskimos, the Hunzas, the Abkasians and many more. Did you know that within these tribes there has never been a reported case of cancer? According to Dr. Krebs, we need a minimum of 100 mg of vitamin B-17 (the equivalent of about seven apricots seeds) too nearly guarantee a cancer free life. Foods that contain vitamin B-17 are as follows:

KERNELS OR SEEDS OF FRUIT: The highest concentration of vitamin B-17 to be found in nature, aside from bitter almonds. Apple, apricot, cherry, nectarine, peach, pear, plum, prune.

BEANS: broad (Vicia faba), Burma, chickpeas, lentils (sprouted), lima, mung (sprouted), Rangoon, scarlet runner.

NUTS: Bitter almond, macadamia, cashew.

BERRIES: Almost all wild berries. Blackberry, chokeberry, Christmas berry, cranberry, elderberry, raspberry, strawberry.

SEEDS: Chia, flax, sesame.

GRASSES: Acacia, alfalfa (sprouted), aquatic, Johnson, milkweed, Sudan, minus, wheat grass, white dover.

GRAINS: oat groats, barley, brown rice, buckwheat groats, chia, flax, millet, rye, vetch, wheat berries.

MISCELLANEOUS: bamboo shoots, fuschia plant, sorghum, wild hydrangea, yew tree (needles, fresh leaves).

Two rules of thumb: According to Dr. Krebs, the basic concept is that sufficient daily B-17 may be obtained by following either of two suggestions:

First, eating all the B-17-containing fruits whole (seeds included), but not eating more of the seeds by themselves than you would be eating if you ate them in the whole fruit. Example: if you eat three apples a day, the seeds in the three apples are sufficient B-17. You would not eat a pound of apple seeds.

Second, one peach or apricot kernel per 10 lbs of body weight is believed to be more than sufficient as a normal safeguard in cancer prevention, although precise numbers may vary from person to person in accordance with individual metabolism and dietary habits. A 170-lb man, for example, might consume 17 apricot or peach kernels per day and receive a biologically reasonable amount of Vitamin B-17.

And two important notes: Certainly, you can consume too much of anything. Too many kernels or seeds, for example, can be expected to produce unpleasant side effects. These natural foods should be consumed in biologically rational amounts (no more than 30 to 35 kernels per day).

High concentrations of B-17 are obtained by eating the natural foods in their raw or sprouting stage. This does not mean that moderate cooking and other tampering will destroy the B-17 content. Foods cooked at a temperature sufficient for a Chinese dinner, for example, will not lose their B-17 content.

nicola michael c. Tauraso, M.D.
Director, Tauraso Medical Clinic



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