Generalities about 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, gallbladder 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 are
linked with tobacco, a known cancer- causing agent. The consumption of pan,
betel nut (areca nut), tobacco and slaked lime has been linked
with lung and throat cancers. Heavy consumption of alcoholic drinks can cause esophageal,
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 programs 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, 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. ,
the well-known naturopath and a pioneer in the field of living 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 in Italy have uncovered preliminary 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 study of more than 1,200 elderly 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.
Source: www.healthlibrary.com through
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