Combining Therapies

You don't have to be a rocket scientist to appreciate that each of the many alternative therapies available appear to have their own particular merits in a comprehensive treatment of cancer. While some function by providing a focused remission of tumors, others strengthen the immune system, destroy pathogens, provide detoxification, correct dietary deficiencies, invigorate cellular metabolism, normalize the electrolytic balance, relieve pain and decongest the lymphatic system.

Logically the best approach for a highly effective cancer treatment would be to combine several, of these natural and complimentary therapies in a multifaceted, synergistic protocol that addresses all the symptoms and underlying causes simultaneously or in some logical sequence of treatment steps. But mixing and matching also have its dangers if not correctly done. The problem is what is correct for one person may not be correct for another. Although there is no standard formula but one can still start from somewhere known and adjust as we go along.

Despite being a fan of Gerson Therapy, I know not every patient is suitable to do the protocol. Some cancers responds particular well to Gerson therapy such as melanoma and many of them recover within 1 year. The type of patient and his or her condition also determines if the protocol is suitable. Unfortunately for me, my kidney cancer respond much slower. In such a case, combining therapies becomes a preferred choice.

Recently, a friend wrote to me and informed that her mother had cancer and after researching, she was convinced that vitamin B17 was the answer and she urged me to take vitamin B17 as well. I replied her that while vitamin B17 has been know to be effective against certain cancers (but not kidney cancer), it should not be taken as the only therapy. I have taken about 50 apricot seeds (for the B17) before but after two weeks of consumption, there were needle poking like sensations all over my chest. I quickly stopped taking it and the pain disappeared. From the books that I read on the vitamin B17 and also my consultation with the resident doctor at Gerson Clinic in Mexico, vitamin B17 is always used as a supplementary protocol. I hope she understand where I am coming from, I am not saying don't do but combine it with some other therapy. I can only hope and pray that her mother gets well.

To Salt Or Not To Salt
Today, I will take on a topic of controversy in the alternative therapies world, Salt! As you know, I am taking the Gerson therapy which emphasizes no salt in the diet. Now, let's see what some researchers have to say about salt.

An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the “salt hypothesis” would have predicted. Dr. Jeffrey R. Cutler documented no health outcomes benefits of lower-sodium diets.

The problem with salt is not the salt itself but the condition of the salt we eat! Refined Salt, that is the salt we take normally is also called white poison. Our regular table salt no longer has anything in common with the original crystal salt. The ancients have used salt for healing. Recently, this ancient knowledge was once again uncovered by biophysicists and brought to light in the acclaimed book, Water and Salt, The Essence of Life , by Dr. Barbara Hendel and biophysicist Peter Ferreira

The Importance of Including Sea Water Salts in the Macrobiotic Diet
Physiologist and biologist Rene Quinton, a French citizen, was the first person in recent times to recognize and verify the remarkable similarity between sea water and mammalian lymph and blood plasma. Quinton discovered that sea water possessed an amazing compatibility with living organisms. He ultimately validated his studies by conducting scientific experiments in hospitals. The results he obtained were dramatic. Several terminal patients regained their vigor through application of his sea water therapy.

Rene Quinton worked in collaboration with Drs. Potocki, Mace and Jarricot. He labored for 4 years to perfect proper techniques and establish correct dosages. In 1904, he released the results of his hospital work in a book titled, L'Eau de Mer, Milieu Organique (Sea Water, Organic Medium).

The Great Salt Controversy
At the same time many medical doctors began urging the general population to cut back on the use of salt. High blood pressure, heart trouble, kidney disease, edema and eczema were attributed to overuse of salt. Many people began to believe a diet containing NO added salt was best for health. The popularity of the low/no-salt trend continues, though some doctors question this advice.

Sea Salts vs. Refined Table Salt
Salts obtained from solar evaporation of sea water are entirely different from modern refined salt. The plural "salts’ is deliberately used here, because sea water salts are actually a complex blend of trace minerals, as well as calcium and magnesium salts. This complex blend is essential to life, as Quinton’s research demonstrated. Table salt today is primarily kiln-dried sodium chloride with anti-caking agents added. Trace minerals, as well as calcium, magnesium and potassium salts are removed in processing. Kiln-drying involves scorching salt at high heat to remove moisture. This refining process creates a product that is unnatural and hard on the body. It is the true culprit that contributes to high blood pressure, heart trouble, kidney disease and eczema, among other problems – not the complex blend of life-supportive minerals known as sea salt.

The Use of Sea Salt in Macrobiotic Cooking
Traditionally, Japanese people used sea salt obtained by evaporating sea water in making miso, tamari, umeboshi and many varieties of pickled vegetables. They also used it widely in making noodles and preparing every day meals.

Sea salt not only allows human life to achieve the critical balance between potassium found in plant life and the sodium found in blood plasma and lymph, but it also preserves food against spoiling. Using sea salt in cooking protects food from bacterial contamination, and it also keeps bacteria from establishing colonies within our bodies. Miso, tamari, umeboshi and pickled vegetables will spoil if the correct amount of sea salt is not present during fermentation. Too much sea salt retards fermentation and too little leads to spoilage.

In my research, I found that many other alternative cancer therapies do allow the use of sea salt (not more than a pinch). What I am trying to say is this. If you follow the Gerson protocol, then you can't use salt. If that is a problem, then it is possible to find other alternative therapies that sea salt is permitted.