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Cesium Chloride

Cesium Chloride

Cesium Chloride Capsules

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Availability: In stock


Availability: In stock

Quick Overview

500mg (100 Caps)

The presence of Cs+ or Rb+ in the adjacent fluids of the tumor cell is believed to raise the pH of the cancer cell where cell mitosis will cease, resulting in reduction of life span of the cancer cell...



The following is based on the findings of Otto Warburg, M.D.

Over 75 years ago, Otto Warburg was awarded two Nobel prizes for his theories that cancer is caused by weakened cell respiration due to lack of oxygen at the cellular level. According to Warburg, damaged cell respiration causes fermentation, resulting in low pH (acidity) at the cellular level.

Dr. Warburg, in his Nobel Prize winning paper, illustrated the environment of the cancer cell. A normal healthy cell undergoes an adverse change when it can no longer take in oxygen to convert glucose into energy. In the absence of oxygen, the cell reverts to a primal nutritional program to nourish itself by converting glucose through the process of fermentation. The lactic acid produced by fermentation lowers the cell pH (acid/alkaline balance) and destroys the ability of DNA and RNA to control cell division. The cancer cells then begin to multiply. The lactic acid simultaneously causes severe local pain as it destroys cell enzymes. The cancer appears as a rapidly growing external cell covering with a core of dead cells.


There are a number of areas of the world where the incidence of cancer is very low. At the 1978 Stockholm Conference on Food and Cancer, it was concluded that there is a definite connection between food composition and cancer rates. Significant is the report on the presence of high levels of Cesium (Cs) and Rubidium (Rb) in food consumed in these areas, along with availability of various supportive compounds such as vitamins A and C, zinc, and selenium. Examples are the Hopi Indian territory (Arizona), the Hunza area (North Pakistan), and the volcanic regions of Brazil. The diets of these populations is similar to the nutritional requirements for the high pH cancer therapy developed by Dr. Brewer.


There are four steps to changing a normal healthy cell into an acidic cell:

1. Disturbance of the cell membrane by carcinogens or energy [or parasites]:
Glucose can still enter the cell [contributing to fermentation turning the cell into a veritable plant] but oxygen cannot. The cell thus becomes anaerobic. Another way of disturbing the cell membrane surface is by means of radiation (x-rays, alpha-, beta-, or gamma-rays, UV and other), which prevents oxygen from entering the cell, though glucose, K, Rb and Cs may still enter the cell. Through lack of oxygen, any metabolism in the cells has to proceed anaerobically. Both chemical and physical factors, including emotional stresses, can cause or precipitate oxidative damage of the cell membrane from free radicals and other related activated species. These are not only the primary instigators of cancer but virtually all degenerative illnesses including allergies and auto-immune diseases, multiple sclerosis, rheumatoid diseases, immune suppression syndromes, most endocrine diseases, including diabetes, hypothyroidism, and adrenal insufficiency, and many others.

2. In the absence of oxygen, glucose undergoes fermentation to lactic acid. This causes the cell pH to drop from between 7.3 to 7.2 down to 7 and later to 6.5; in more advanced stages of cancer and in metastases the pH drops to 6.0 and even 5.7.

3. DNA and RNA in an acidic medium lose positive and negative radical sequencing. In addition, the nucleic acids and amino acids entering, and those within the cell, are altered [mutate].

4. Loss of control mechanism and spread of cancer cells. In an acidic medium, the various cell enzymes are changed in structure and function. As a consequence, enzymatic processes become ineffective, the cell completely loses its control mechanisms, and chromosomal aberrations may occur.

Food Serving Calcium Magnesium Potassium
Banana 8 oz. (one) 11 95 770
Raisins 3 oz. serving 40 580
Spinach 4 oz. serving 111 67 557
Pumpkin 8 oz. serving 60 500
Tomato 6 oz. (one) 5 19 491
Broccoli 4 oz. serving 108 478
Orange juice, fortified 8 oz. glass 300 467
Milk, skim 8 oz glass 302 33 382
Yams 8 oz. serving 20 340
Potato 8 oz. serving 30 334
Corn 4 oz. serving 4 314
Yogurt, low fat 8 oz. cup 314 25 300
Cabbage 4 oz. serving 51 19 273
Salmon, canned 3 oz. serving 167 25 272
Green barley essence 3 gm, teaspoon 33 68 264
Peanut butter 32 gm (2 tbsp) 10 210
Prunes 1 oz. (one) 10 210
Cheese 1 oz. slice 174 15 198
Peach 6 oz. (one) 9 196
Lettuce 2 oz. leaf 12 6 159
Celery 2 oz. stick 21 6 158
Ice cream 4 oz. serving 100 12 150
Peas 4 oz. serving 29 12 150
Grapes 5 oz. serving 10 140
Pineapple 6 oz. slice 15 138
Green beans 2 oz. serving 25 110
Asparagus 2 oz. serving 10 110
Apple 8 oz. (one) 7 105
Apricot 2 oz (one) 5 100
Rice 8 oz. serving 2 9 86
Onion 2 oz. slice 23 5 78
Strawberries 4 oz. serving 20 60
Bread, 25% flour 1 oz. slice 20 8 40

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