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.
LOW INCIDENCE OF CANCER IN SOME AREAS OF THE WORLD:
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.
THE STUDIES OF A. KEITH BREWER, PhD
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.
|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|