In the
future, perhaps the current trend  of cancer treatments
will be looked back on as barbaric  as what we now
consider blood letting. __________________________________________
_____________________________
 
Chapter Six References
  
   
1     Simoncini T (2007),  Cancer is a Fungus: A
Revolution in T umor Therapy , Second edition, 
Edizioni, page 120. 2    ibid. page 142. 3    For more information or to contact Dr Simoncini
visit: <www .cancerfungus.com>  or email:
<t.simoncini@alice.it>. 4    Madhaven TV , and Gopalan C. “The ef fect of
dietary protein on carcinogenesis of aflatoxin.”Arch. Path. 85 (1968): pages 133-137. 5    Y oungman LD, and Campbell TC. “Inhibition of
aflatoxin B1-induced gamma-glutamyl
transpeptidase positive  (GGT+) hepatic
preneoplastic foci and tumours by low protein
diets: evidence that altered GGT+ foci indicate
neoplastic potential.” Carcinogenesis 13
(1992):  pages 1607-1613. 6    Y oungman LD. The growth and development of
aflatoxin B1-induced preneoplastic lesions,
tumours, metastasis, and spontaneous tumours
as they are influenced by dietary protein level,
type and intervention. Ithaca, NY : Cornell
University PhD Thesis, (1990). 7    Andromeda, Bologna, 3rd edition, (October
1995). 8    Simoncini, op cit, page 138. Chapter 7
The Role of Genes in Disease: Are we in bondage
to defective Genes? Do genes cause disease? What role does genetics play
in causing disease? Let us begin by having a look at
what genes are. Deep inside the cell of every human being, in the tiny
nucleus, there is an enormous library of information. This information consists of three thousand million
genetic ‘letters’ called the human genome, or inherited
material. The storage unit is the double stranded DNA
(deoxyribonucleic acid). The storage capacity is
enormous. It is here that the 23 human chromosome
pairs make 46 chromosomes. Every gene occurs twice,
one from the mother , and one from the father . As the
100,000 inherited characteristics or genes are shared
among 23 chromosomes, each chromosome is made up
of about 4,400 genes. The total length of the DNA
strand, if it could be pulled out, is around 2 metres. The stored information contains the codes  for the
development of the smallest structures such as the
energy unit inside the cell, the mitochondria, as well as
for building the large organs, such as the heart and theliver. The DNA is an incredibly complex design which still
baffles scientists today . Not only the anatomy and physiology of the human
frame, but also our numerous talents and
predispositions are encoded here, such as music,  art,
language  aptitude and so on. The exact instructions required for each cell to carry
out its allotted task of function, repair and regeneration is
contained in our 100,000 genes. Ribonucleic acid (RNA) is the active agent that carries
out the DNA ’s instructions. DNA transfers its messages
accurately to the RNA, which becomes the  go-between
to specify the amino acid sequence of a protein. This is
how the next cell is made under the instruction of the
DNA, via the messenger , RNA, whether it is a kidney cell
or a liver cell or a brain cell. In 1953 the headlines in the newspaper proclaimed,
‘Secret of Life Discovered!’ W atson and Crick had been
able to unravel the structure and function of the DNA
molecule. The secret code to produce the new cell had
been cracked! This discovery led Francis Crick to create
biology’ s ‘Central Dogma’, the belief that DNA rules. Now many of mankind’ s problems were blamed  on the
genes! But, within the last decade, many researchers are
coming up with some compelling evidence that
decidedly challenges this theory . The evidence is
mounting that reveals the environment—nutritional,
spiritual, emotional and mental—af fects gene
expression. This is good news! W e are not locked into
the blueprint of the genetic code contained in our genes. Thus it is often quoted, “Genetics loads the gun, but
lifestyle pulls the trigger ." Some scientists are now
claiming that only 2 percent of diseases can be blamed 
on the genes. Research regarding the development of
the genetic code is showing that influences, while the
unborn child’ s DNA is developing in the womb, are
affecting the genetics more than inherited information. Dr Thomas V erny in his book The Secret Life of the
Unborn Child, published in 1981, states  that the
influence of the parents starts  before the child is born. Though the scientific evidence was impressive, the
‘experts’ were sceptical. The evidence is now gaining
momentum. In 1998, David Chamberlain’ s book, The
Mind of Y our Newborn Baby , showed that the foetal
nervous system contains an enormous potential for
sensory and learning. Dr Peter Nathanielsz also
published his book, Life in the W omb; The Origin of
Health and Disease (1999). He sheds further light on the
subject. “There is mounting evidence that programming
of lifetime health by the conditions in the womb is
equally , if not more important, than our genes indetermining how we perform mentally and physically 
through life.”
 
Dr Daniel J. Siegel in The Developing Mind (1999)
writes: “For the growing brain of a young child, the social
world supplies the most important experiences
influencing the expression of genes, which determines
how neurons connect to one another in creating the
neuronal pathways which give rise to mental activity .”
 
Considering this information, it is not surprising that
many health professionals today are looking at health
from the cellular level. If the DNA is damaged, the cell
will be incapable of reproducing a healthy cell. If the
DNA is without the basic building blocks or ingredients it
needs to reproduce a healthy cell, then the new cell will
not be well! Let us now consider what damages the cell, thus the
DNA, and then we will have a look at the cell’ s basic
requirements for functioning and the ramifications of a
deficiency  in one or more of these nutrients. T o
conclude, we will consider some ‘superfoods’ which
contain generous amounts of the nutrients required to
regenerate and restore  damaged DNA. DAMAGE
A drop in oxygen  levels causes the DNA structure to
become very susceptible to breakage. Dr Linus Paulingfound that cancer was caused by a broken gene that
resulted because of a lack of oxygen in the cell. Lack of
oxygen may be caused by many factors:
breathing low oxygenated air
lack of exercise
chemical poisoning
heavy meta l poisoning (mercury , lead, arsen ic,
cadmium)
gastric dysfunction (the inability to effectively
digest food)deficiency of vitamin B12, iron and copper , as all
greatly reduce the red blood cells’ ability to carry
oxygen. Environmental Poisons are huge today with barely a
spot on the planet  not af fected. These poisons range
from machinery by-products to chemicals on food and
toxic household cleaning products. In his book, Is Y our
House Making Y ou Sick?, Dr Dingle discusses the ef fect
of these household poisons. Dr Dingle also reveals how
fungus  can develop and spread in a house. Environmental poisons and fungus  are capable of
causing damage in the DNA. Xenoestrogens can also be included in the
environmental poisons. These estrogen mimicers, which
are found in most environmental toxins and the oral
contraceptive pill, are responsible for some mutations in
the DNA. Alcohol is a killer at the cellular level. It is well known 
that alcohol kills brain cells and it also damages the
DNA. This is evidenced in children born with Foetal
Alcohol Syndrome. The 4000 chemicals contained in one cigarette cause
damage to the DNA structure. Research has shown children of parents who smoke are born with less alveoli
in their lungs. Genetically Modified Food produce proteins that the
DNA does not recognise and so is unable to use these
proteins in the reproduction of a new cell. The result is
mutated cells. Acid pH Environment at the cellular level can result  in
breakages in the DNA strands. How this can be
controlled is discussed in another chapter . Toxic Emotions can damage the structure of the DNA. In his book, The Biology of Belief, Bruce Lipton, PhD,
describes how emotions can be toxic to our health. He
shows how we are not locked into our genetic patterns,
but our genetics are dramatically altered  by
environmental factors, even in the womb! Our beliefs,
our emotions are all part of the environment by which
we, our cells, our DNA, are af fected. Hate, fear , anxiety ,
discontent, guilt and distrust, have the ability to cause
damage at a cellular level. DNA Nutrients
The outer upright structure of the DNA is made from
polysaccharides. Polysaccharides are found in all
complex carbohydrates. This includes whole grains, root
vegetables  and fruits. The rungs that span across from side to side are made
from amino acids (nucleotides). The food source that
contains the most ef ficient  burning proteins is legumes 
(lentils, chickpeas, soy beans and so on), nuts and
seeds. The rungs are attached to the upright polysaccharide
structure by minerals. V egetables are the food group
containing the highest amount of minerals, dark green
leafy vegetables  being notably higher than any other . Most mutations appear to be a result  of mineral
deficiencies. A deficiency  in one or two minerals causes
a mutation in the DNA. When this mutation occurs, the
message that the DNA gives to the RNA is also faulty . This explains why arthritic cells and irritable bowel cells,
to name just a few , continue to be made. The RNA must 
have the necessary minerals to complete the protein. THE MAIN CAUSES OF MINERAL DEFICIENCIES
Impoverished Soils
Australian soil has been mineral deficient for
approximately 50 years now because of overtaxing the
soil by not alternating crops and also not giving the soil
regular rests. Soil is often not fed between crops. Superphosphate is used to attain quick lush growth from
the phosphorus, but the plant sadly lacks important
minerals, because superphosphate kills the microbes in
the soil that are responsible for delivering the minerals tothe plants. The high phosphorus levels in the food
results in a drop in calcium and magnesium. Herbicides, Insecticides and Pesticides
With deficiencies in the soil, the plant becomes
deficient and in its malnourished state becomes
susceptible to disease. Next the farmer brings in the
chemicals to kill the bugs that are eating the plant. Now
the plants are not only lacking the basic nutrients,
resulting in mineral deficient food that is unable to supply
the basic requirements for the DNA to reproduce
another healthy cell, but they also contain poisons that
can contribute to further damage at the DNA level. Dehydration contributes to mineral deficiency  by
causing the kidneys to excrete calcium. Caffeine not only dehydrates the body , but also
leaches calcium and magnesium, and is an antagonist to
the neurotransmitter , adenosine. Adenosine is needed
for RNA synthesis (function). GOOD NEWS! The human body has the ability to heal itself. It will heal
itself if given the right conditions. Especially the right
nutrition. Minerals are essential. Lack of minerals is the number
one cause of DNA mutations. Organic food is no longer
an option but a must. Organic gardening ensures the soil
is well-fed, and the microbes that break down the
mineral in the soil making  them available for the plant
are nurtured by composting. The result  is food that
contains all the necessary minerals for
proper functioning DNA. SUPER FOODS
There are foods that have exceptional properties to
bring about a healing condition. The foods with these
properties are very high in minerals and some are
passed by as being a pest—often pulled out, burnt or
poisoned. It is because of their wide range and
exceptionally high content of minerals that they are so
beneficial in reversing illness through supplying the
essential and missing components at the DNA level. Following are some herbs that have been naturally
designed to boost the healing powers of the body . Stinging nettle:  This plant is able to pull more minerals
out of the soil than any other plant. In many European
countries it is prized as a miracle  food. Isabell Shipard
in her book, How can I use Herbs in my Daily Life?,
gives an excellent description of stinging nettle and it’ s
impressive array of minerals and vitamins: Iron, calcium,
magnesium, potassium, manganese, selenium, silicon,sodium, zinc, copper , chlorine, sulphur , chromium,
iodine, V itamins A,B,C,D,E and K.
 
Stinging nettle is known  to build red blood cells
because of its very high chlorophyll content. Chlorophyll
is almost  identical in molecular structure to human
blood. As a result,  it aids in the delivery of oxygen
through the body . But how do we eat it? A tea can be made by pouring boiling water onto the
leaves, let sit for ten minutes and strain, or the leaves
can be cooked like spinach. (Handy hint: use leather
gloves when collecting and chopping!) Stinging nettle
can also be added to other vegetables  when making  a
juice. Aloe V era: This wonder plant is well known and
easily grown. Aloe vera also contains a very impressive line-up of of
minerals and vitamins: V itamins B1, B2, B3, B6, B9 (folic
acid), B12, A, C and Minerals including calcium, zinc,
chromium, magnesium, potassium, sodium, manganese,
chlorine, copper , phosphorous, sulphur , silicon, iron,
cobalt and boron. It is a polysaccharide. Aloe vera also
contains two monoatomic elements—iridium and
rhodium. These two elements are beginning to receive
a lot of attention as they appear to be able to directly aidin the restoration of damaged or mutated DNA
structures. Aloe vera can be added to vegetable juice. Use the
clear gel, which is revealed once the skin is peeled
away . Up to two dessertspoons daily is recommended to
assist DNA healing. Comfrey:  Comfrey also contains iridium and rhodium
and V itamins B1, B2, B3, B5, B6, B12, Minerals
including calcium, phosphorus, cobalt, magnesium,
potassium, iron, sulphur , manganese, sodium,
chromium, copper , boron, lead, zinc and selenium. Comfrey leaves can be added to vegetable juices or
finely chopped and sprinkled through salads. Super Emotions:  Just as important as the super foods
are super emotions. Love, tenderness, mercy , joy,
peace, gentleness and compassion are emotions that
have the ability to bring restoration and healing at a
cellular level. These emotions are designed to heal. MINERALS IN THE HUMAN GENOME
 
To illustrate the importance of minerals let us have a
look at how many times each appears in the human
genome (the genetic information contained in the DNA). Aluminum:  23 million  (excess is toxic, the
antidote is the chemica l element yttrium, found  in
lettuce);
 
Cobalt:  19 million (the central molecule of B12,
holds the DNA strands together);
 
B12:  18.8 million (defici ency causes DNA
breakages which results in cellular mutations);
 
Sodium:  18 million (keeps calciu m mobile,  main
transport vehicle of nutrients from food to liver);
 
Lithium:  17 million (the work horse of our
emotions);
 
Silica:  17 million (controls ovarian  DNA, highest
source is cucumber);
 
Boron : 15.2 million (activat es vitamin D and
controls 229 genes); 
Potassium : 15 million  (necessa ry for proper 
heart functio n and the sodium/ potassium cellular
pump);
 
Sulphur:  12 million (essential for cartilage,  also
liver detoxification);
 
Chlorine : 11 millio n (compon ent of stomach
digestive  enzymes);
 
Magnesium:  11 million (major miner al in tumour-
suppressing genes; anti-dote for phosphorus
overload);
 
Phosphorus:  8 million (an essentia l mineral for
DNA function, but exce sswill deplete  magnesi um
stores);
 
Selenium:  2 million (essential for stabilising the
double strands of the tumour-suppressing genes;
the CEO for iron, copper , and zinc; this mineralalso detoxifies mercury , lead, arsenic and
cadmium). We do not have a number for presence in the
human genome for the following minerals, but they
are as equal in importance:  
 Carbon:  The carbon content is high in vitamin C
and protects against disease. Carbon and
selenium work closely together;
 
 Nitrogen : Nitrogen as used in the form of
protein;
 
 Chromium:  The CEO for sugar regulation in the
body; works closely with insulin. Manganese:  Used  in the brain for memory recall,
essential for nerve function;
 
 Iron:  A deficienc y  is often because of low levels
of copper, B12 and vitamin C. Iron is a major
component of the red blood cells;   Copper:  Used by the DNA to form the tumour-
suppressing gene p53, used by the joints as
elastin. A deficiency  in copper can cause
hyperthyroidism;  
 Zinc:  Essential for reprodu ction and immunity ,
and works with copper;
 
 Molybdenum : Prevents the formation of uric acid
crystals (gout), used in detoxification; safeguards
DNA strands;
 
 Iodine:  Esse ntial for thyroid function and the
immune system; regulates temperature. ORBIT ALLY REARRANGED MONA TOMIC
ELEMENTS (ORMES)
Sea water contains all the minerals that the body
needs,  and in the right balance. This is why sea water is
called an isotonic solution. Many of these elements are
present in an Orbitally Rearranged Monatomic form
(ORMES). What this means is that these minerals or
elements have changed  their state and now exhibit
superconductivity higher than their commonly found
state.A process has been developed that causes the
ORMES to ‘drop out’ of the sea water while the
remaining salty water is removed. The remaining
colloidal elements (ORMES) are present in a white
cloud-like suspended form. The white liquid is alkaline
and stable in nature and is easily assimilated by the
human body . ORMES can produce a detox reaction so it
is recommended to begin with a couple of drops under
the tongue  and slowly increase. Consult your health
professional for dosage. The monatomic elements, rhodium and iridium, are
receiving attention today as having the ability to repair
DNA damage. A major pharmaceutical company in the
US, BMS, has found that these ORMES interact with the
human DNA to correct and perfect the structure. Sea water has 175,000 ppb dissolved solids and
has a pH of around 7.5. ORMES have 5200 dissolved ppb solids with a
pH of around 10.75. Foods with the highest
content of rhodium and iridium are aloe vera,
almond, apricot seed, flaxseed, sheep sorrel,
carrots and blood root. These plants must  be
grown in organic,  mineral-rich soils. Our DNA and RNA would literally fall apart without
minerals, which ef fectivly glue the amino acid bands
(nucleotides) to the walls of the DNA structure, which
are made up of polysaccharides. Chapter 8
Fuel for Life: Food performs or deforms
 
The human body has been designed to heal itself. It is
a self-cleansing, self-healing organism. The human body
will heal itself, if given the right conditions. W e will now
consider one of the most important conditions—the right
fuel. One of Hippocrates’ most quoted  statements is: “Let
food be your medicine, and medicine be your food.” This
makes a lot of sense when one considers that the food
we eat is broken down into microscopic particles that are
absorbed into the bloodstream and eventually reach
every cell in our body . Our ingested food is the cell’ s
fuel. The fact is, we are just a bunch of cells, so the
nutritional status of every cell basically determines the
health of the body , and the nutritional status of each cell
is determined by the food we eat! Food that is grown in mineral-rich soil, is mineral rich. Their mineral wealth is due to the microorganisms that
release these minerals from the soil into the plant. This
food contains all the nourishment the cell needs. Common agriculture habits that deplete  the soil of their
minerals by growing the same crops repeatedly , yearafter year without replenishing the soil with compost,
results in impoverished soils which results in
impoverished plants, the end product being
impoverished people! The resulting impoverished plants are unable to resist
disease, and so now the farmer must  spray his crop
with poisonous sprays so that they may survive. The
plant is now not only nutrient deficient but is laden with
toxic chemicals! Add to this long refrigeration and overcooking, and by
the time most food reaches the table it is almost  totally
inadequate to supply even the most basic needs of each
cell in the body . No wonder  many bodies are not able to
heal! Organically grown food is becoming essential
rather than optional. But there’ s more. There are three esse ntial nutrients required by the
human body for life. They are fibre, protein  and fat. Essential means the body cannot make it, so it must be
added to the diet. The following three food groups—fibre, protein  and fat
also keep the food in the stomach longer . This is necessary to:  
1. Ensure a consistent, regular , steady release of
glucose to every cell in the body .2. Give the stomach the essential 3–4 hours 
needed to digest the food, followed by an hour of
rest. This stomach rest is a vital component of
digestion, because it is here that the gastric
glands replace the enzymes needed for the next
meal. 3. Prevent the unnecessary , expensive and time-
consuming pastime of continual eating. FIBRE
When considering fibre, one is also considering the
vitamins (vital for life), and minerals (mini-components of
life). The food with the highest fibre content is
vegetables; they are also the highest source of minerals. Minerals make up the basic components of the body , but
they cannot function without vitamins. These two
essential nutrients are necessary for every chemical
reaction in the body , often called catalysts. Fibre is also
found in whole grains, fruit, legumes, seeds and nuts. Fibre is needed by the gastrointestinal tract to stimulate
peristalsis and sweep the many little curves and corners
found there. The house needs its daily sweep; fibre is
the broom. A fact not realised by many , is that the
refining of grains to remove the fibre can also remove up
to 80 percent of the vitamins. PROTEIN
Protein is an essential nutrient. The nucleus of every
cell in the body (with the exception of the red blood cell
which contains no nucleus) contains the DNA that is
programmed to repair . The DNA requires amino acids todo the repair . Amino acids are the product of protein
breakdown. No protein, no repair! A person on a low- or no-protein diet cannot heal. The
energy cycle inside every cell requires one or two or
more dif ferent amino acids for every chemical reaction,
and there are about 13 of them! Low protein diets may
be the cause of low energy . Every cell in the body is surrounded by a membrane,
and this membrane is made up of 50 percent protein and
50 percent fat. Vegetarian protein is found chiefly in the seed. The
seed is the reproductive part of the plant. To be able to
reproduce itself the seed must  contain all the essential
amino acids or life could not come out of the seed. The
book, Nutrition Almanac, shows that the ‘seeds’ contain
all the essential amino acids required for all cell
molecular functions. There are four groups of seed:
 Grains: wheat, rye, spelt, barley , oats, millet,
quinoa, buckwheat, amaranth. Legumes: lentils, chickpeas, kidney beans,
soybeans, black eyed beans, lima beans, splitpeas. Nuts: almonds, brazil, pecans, macadamia,
cashews, hazelnuts, walnuts. Seeds: pumpkin, sunflower , flaxseed, sesame,
chia. FAT
Every cell in the body is surrounded by a lipid
membrane. Lipid is a form of fat. As previously
mentioned, this membrane is composed of 50 percent
fat and 50 percent protein. The joints need to be oiled,
our eyes, hair , skin, in fact every part of our body needs
to be oiled! The sex hormones and stress hormones in
our bodies are made from cholesterol, which is another
form of fat in our body . A large component of the brain is
fat. The standard Australian diet (SAD) is sadly flawed. Fat
phobia has taken over the nation. This has caused the
SAD diet to become even sadder . Carbohydrates are
now the reigning king as people have rushed to this food
group in an endeavour to escape the so-called  evils offat. Current figures show that 62 percent of Australians
are overweight, and this is on the low-fat diet! One reason that has caused nutritionists to advise
people to lower their fat consumption is that fat burns at
9 calories per gram, whereas glucose burns at 4 per
gram. The misconception about calories has risen from
a lack of understanding as to what a calorie is. A calorie
is a unit of energy . If a person wanted a high energy
food what should they eat? Fat! But if more units of
energy are consumed than will be burnt, then it stands to
reason that the body will store it as fat. Three point of consideration at this point. Fats can
overdone, and there are fats that heal and there are fats
that can kill. First we will discuss the killer fats and then we will look
at the fats that heal. KILLER F ATS
 
1. Most toxins are found to be fat soluble  and so
are found in the fat of animals. I do not believe
that animals or their products can be conside red
safe, and one of the reasons is the exposure to
the environmental toxins and the resultingstorage in their bodies, especially the areas  of
fat. 2) Refined sugars and refined carbohydrates are
virtually totally deficient in fibre, and so glucose is
released quickly into the bloodstream. This rapid rise
of glucose demands a corresponding release of high
insulin from the pancreas in an attempt to balance
blood glucose levels. T o get these glucose levels
back to normal, insulin facilitates the delivery of
glucose into the cell. But on a high carbohydrate diet there is a high
residue of glucose left over . To solve this problem,
the liver stores a small amount as glycogen (quick-
release glucose stores) and the remaining excess
glucose is stored as fat! This means that the ‘fat-free’
product, which is usually  high in refined sugars in an
attempt to make it palatable, is stored as a far more
dangerous fat. 3) Heat alters the molecular structure of fats. When
the molecular structure of fats changes  it becomes
mutagenic, or cancer-forming. The two most
common ways this is seen today is in fried foods and
margarine. The frying of foods is self-explanatory . The process of converting liquid oils, or
polyunsaturated oils, into solid margarine alsochanges  the molecular structure of fats. All
margarines are saturated fats; if they weren’t, they
would be liquid! But that’ s not all. In the process of
producing a solid, ‘spreadable’ butter alternative, we
now have a product that is one molecular structure
short of plastic. The cells do not recognise this. It fits
nowhere and causes untold havoc and damage
everywhere. HEALING F ATS
Healing fats can be put into three categories. 1. Polyunsaturated fats
Omega 3 and omega 6 are essential fatty acids
(EFAs), so-called  because they are essential to human
health. Animals cannot put these EF As into their fatty
acid chains. Only plants are able to create these EF As,
and so they must  be taken into the body via food. They
are found in a variety of plant foods, particularly  some
seeds and nuts. Our body uses unsaturated fats and EF As to construct,
maintain and repair the membranes that surround every
cell in the body . The electrical system in the brain is
dependent upon an adequate supply of these essential
oils. These highly unsaturated fatty acids attract oxygen,
help generate electrical currents, and so help transform
light energy into electrical energy , and then into nerve
impulses. In the omega 3 (O3) family , there are two
omega 3s called Eicosapentaenoic acid (EP A) and
Docosahexaenoic acid (DHA), found in cold water fish
and other northern marine animals. These fish are high
in omega 3 because of the red algae they eat. Another member of the omega 3 family is
alphalineolenic acid (ALA), found in flaxseed, chia,
hemp, walnut and soybean. Of the omega 3 family , the
most unsaturated fatty acid is DHA. In the body ,
25 percent of the brain is DHA, 40 percent of the
cortical grey matter , and 90 percent of the fatty acid in
the retina is all DHA. From this omega 3 family , the body
is able to convert ALA to the more active and more
unsaturated fatty acid, EP A. The body then converts
EPA into DHA. In fish, the ALA is converted to EP A, then to DHA,
which means the DHA is readily available to the body in
fish oil. But the bad news is that many of the fish with the
highest amounts of DHA and EP A, such as tuna, are
contaminated with high levels of dioxin, mercury and
PCBs (toxic chlorinated hydro-carbons). Thus, a far more desirable way to provide your body
with these vital oils is through seeds and nuts, as ALA.
ALA is the precursor to EP A and DHA. The human body
is able to convert ALA, through several stages, to EP A,
and then to DHA. One of the reasons why an estimated 50 percent of
Australians are deficient in EF As is the damaging ef fect
of sugar , stress, alcohol,  many medication (such as
aspirin) and high levels of trans  fatty acids (found in fast
foods). These factors tend to reduce DHA production by
blocking the primary enzymes that convert ALA to DHA. Polyunsaturated fats spoil easily and so are best eaten
in their natural state. Sources
The foods that are highest in omega 3 (ALA) are
flaxseed (linseed), chia seed, sunflower seeds,
pumpkin seeds, hemp seed, walnuts and soybeans. There is a small amount in olives and olive oil. 2. Monounsaturated Fats
Almonds and olives are the highest source of
monounsaturated fat. All other nuts and seeds contain
small amounts. Our bodies can manufacture saturated
and monounsaturated fats from other foods.Monounsaturated fats are not as susceptible to damage
as polyunsaturated fats. 3. Saturated Fats
The fat in our bodies consists of 45 percent saturated,
50 percent monounsaturated, and 5 percent
polyunsaturated. Considering this, it is clear that our
bodies need over ten times the saturated and
monounsaturated fat as it does polyunsaturated fat. Saturated fat is a vital nutrient. It provides an important
source of energy for the body and is essential for the
absorption of vitamins and minerals. Saturated fat is
required for proper growth and repair , also maintenance
of all body tissues. This fat is a very stable fat, unlike
mono and poly unsaturated fats. The main sources of
saturated fat are found in animal fats, butter , palm oil
and coconut oil. With the danger of spoiling and high risk
of contamination from environmental poisons with
animal fats, I advise using coconut oil. Dr Bruce Fife has
written several books that explain the amazing health
benefits of coconut oil. WHA T ABOUT CARBOHYDRA TES
Never in the history of mankind have human beings
consumed so many carbohydrates! Down on the farm,
the carbohydrates are the slow foods, all requiring an
amount of time to prepare, such as potatoes, pasta, rice,
cereal, bread, cakes and biscuits. However in the city , these foods are the fast ones! They are found in every fast food shop, easily found in
every town. It is estimated that 78 percent of Australians today live
in the cities, compared to 80 years ago when 70 percent
of Australians lived in the country . These statistics help
to explain why Australians have become such high
carbohydrate consumers. It’ s fast, easy food! In light of how the body deals with the excess glucose
produced on a high carbohydrate diet, is it not surprising
that 280 new diabetics are diagnosed daily in Australia.1
One can appreciate the extra demands on the pancreas
with such a high carbohydrate intake. With the information explaining how the excess
glucose stores as fat, it is clear why 62 percent of
Australians today are overweight. Even scarier is the realisation of how the high
carbohydrate diet, with its high glucose delivery to the
blood, is supplying cancer cells with their favourite fuel. And at a high rate! Cancer and heart disease   compete
as Australia’ s number one killer . Carbohydrates, therefore, need to be viewed as the
negotiating part of the meal. They do not necessarilyneed to be eliminated but seriously reviewed. Our consumption of carbohydrates will change
depending on our size, height, weight, age, fitness,
physical activity , mental activity and health. Gluten
The two most popular grains consumed in Australia are
wheat and oats. These grains are high in gluten, much 
higher than other grains. Current figures are revealing
that up to 70 percent of Australians are either  gluten
sensitive, gluten intolerant or celiac. There are four
reasons for this:
1. Western  Lifestlye diets are high in gluten, such
as cereal and toast for breakfast, sandwiches for
lunch, pasta for dinner , with cakes and biscuits in
between. 2. In 1968 Mexico, Pakistan and India started to
export a new hybridised wheat. This grain was
developed by Dr Norman Borlaug for the
Cooperative Wheat Research Production Program, a
joint venture by the Rockefeller Foundation and the
Mexican government. Hybridised wheat is much 
shorter , but has a far higher yield, it also contains a
very complex gluten or protein structure, which
produces a far more elastic grain ensuring that pasta
holds together nicely and bread and cakes can bend
without breaking making  it very popular . Today , 99percent of wheat is from this hybridised grain. While
Borlaug received a Nobel Prize for his lifetime work
to feed a hungry  world, it appears his hybrid grain
with it’ s complex gluten structure is far more dif ficult
for the human body to digest. 3. Babies are introduced to grains before they are
able to digest them properly . The first teeth that
appear in a baby’ s mouth are the four at the front
top, and the four at the bottom front. These teeth are
tearing  teeth, and thus are well designed to handle
fruit and vegetables. Seven to ten months is the
average age these teeth appear . Next, the first four
molars come through, this happens between
fourteen and twenty-two months of age. These large
four cusped teeth are for grinding;–grinding grain. As
these teeth emerge the glands in the mouth begin to
release ptylin, which is the enzyme that is essential
for the ef fective digestion of starch. When babies
are given starch before these molars  are present,
malabsorption syndrome in the gut can develop,
which often manifests itself as gluten intolerance in
later years. 4. The majority of wheat grown in Australia today is
grown in soils that are fertilised with superphosphate. Superphosphate kills the microorganisms in the soil
that are responsible for releasing the minerals from
the soil and making  them available to the roots of
the plant. As a result  the plant becomes mineral
deficient. These minerals are necessary for theeffective digestion and absorption of the gluten in the
wheat. Considering the above information, it is wise to ensure
that we include in our daily food program substantial
fibre, adequate protein, suf ficient fat, and add the
carbohydrates (ideally gluten free) as the age, size,
height, fitness, health, physical and mental demands
require. __________________________________________
_____________________________  
Chapter Eight References
 
1  Diabetes Australia,
<http://www .diabetesaustralia.com.au/Understandi
ng-Diabetes/Diabetes-in-  Australia>, accessed
May, 2014. Chapter 9
Conquering Candida- and other fungus/yeast-
related problems
 
In this chapter we are going to show how to conquer
fungus/yeast-related problems in the body . We have
established how it can enter the body , and how many
and varied the symptoms can be. The following program
is the basics. Each person will do their own individual
fine-tuning; age, fitness, environment, health status and
the severity of the condition need to be taken into
consideration. It is yours to design a self-healing
program that will work for you. The most powerful way to conquer candida, fungus and
yeast outbreaks in the body is to take the three-pronged
approach. 1. Starve the fungus. 2. Kill the fungus. 1. Restore the balance of the benefic ial
microbes. 1) ST ARVE THE FUNGUS  The favourite food of fungus is sugar and yeast. In
order to starve the fungus, these must be completely
eliminated from the diet. Sugars:  All sugars must be removed from the
diet, particu larly cane and beet sugar in all of its
forms. Honey and all other sweeteners including
fruits and fruit juices must be eliminated. This will
deprive the fungus of its most effective fuel. Granny Smith apples and grapefruit are the
exception, as these fruits have a lower sugar
content and contain antifungal properties. The
grapefruit seed contains phytochemicals that are
potent fungus killers. Yeast:  All yeast must be removed from the diet. Yeasted bread (this does not include sourdou gh
bread, which contains Lactobacillus bacteria), all
alcoholic beverages, yeast spreads and yeast
extracts, brewer ’s yeast, mushrooms and soy
sauce. Old Food : All cooked food over two days old. Any food that has a trace of mould on it must be
discarded. All rice is particularly susceptible  to
fungal growth and must be eaten freshly cooked. Corn and Wheat:  Corn  grain and wheat grain
are extremely vulnerable to fungal growth whenthey are stored. These grains must be elimina ted
in the initial stages while overcoming a fungal
problem in the body . Peanuts:  Peanuts are notorious for fungal
infestation and so must be avoided especially  in
the form of peanut butter . Meat:  Anim als are often fed mouldy grains that
are declare d unfit for human consumption, and
this fungus is in the meat. Aside from this,
research shows the casein in meat and dairy
products has the ability to encourage fungal
growth. Aged cheeses and most dairy products
commonly show fungal infestation when tested. Environment:  Chec k that there are no damp and
dark areas in your house where mould can
flourish. Mulch situated close to a house can also
be a source  of mould. Be careful of compost bins
and mulch  when they are at their fungal
breakdown stages. SBS produced a DVD series
in 2007 called Is your House Killing You? in
which Dr Peter Dingle , a Senior Lecturer and
Associate Professor at the School of
Environmental Science at Murdoch University in
WA, covered the stories of nine families who
were sick, and in many  of the homes there was a
mould probl em. Dr Dingle searches for the causeand shows how to remedy the problem. The
series is a real eye-opener . He states that bleach
kills mould,  but feeds fungus, whereas vineg ar
kills mould and fungus. Chemicals:  Eliminate all contact with chemicals. Assess cleaning products, shampoos and
conditioners, soap, laundry detergents, and even
nylon clothes, especially underwear and night
gowns. Heavy Metals:  Fish today are genera lly unsafe
to eat because of contamination with mercury
and dioxin, especially the big fish. The bigger the
fish, the higher the concentration of mercury . Amalgam fillings, used in dentistry , can be up to
60 percent mercury . It is recommended that
these be removed and replaced with white
fillings, which don’t contain mercury . 2) KILL THE FUNGUS
The following herbs and foods can assist in bringing
fungus, yeast and can- dida under control:
 
Herbs Garlic:  has powerful antifunga l properties. When
taking garlic to treat Candida, you may
experience an adverse, albeit healthy , reacti on. This is what is generally referred to as the
‘Herxheimer ’ or ‘Die-of f’ effect. While living in the
body , most of the offending microbes somehow
manage to evade the body’ s immune syste m.
However , when exposed to powerful eradicato rs,
large numb ers of pathological microbes will die. Soon after, their cell-wall proteins (which are
essentially toxins) are absorbed through the
weakened mucous membrane. The body then
begins its natural processes to get rid of these
toxins; however, if toxins exist in numbers too
large for the eliminatio n system to handle, you
may experience exhaustion and flu-like
symptoms. The severity will depend on the extent
of your condition, the state of your immune and
eliminatory systems, and how much  garlic you
have consumed. Bring your dose of garlic back to
a manageable amount. Garlic in either  raw or
supplement form is ef fective. Olive Leaf Extract:  Rich in a phytochemical
called Oleur opein, which has a strong antifungal
effect. Oregano Oil: An essential oil, conta ining some
of the most potent antifungal phytochemicals. Pau D’Arco: A South American herb, contains a
phytochemical Lapachol, which is a powerful
fungicide. Horopito:  A New Zealand herb, contains potent
antifungal properties in the form of Kolorex
capsules. Grapefruit Seed Extract:  One of the strongest
fungus  killers there is. Iodine:  An extreme ly effective  fungicide. Lugol’ s
solution contains iodine  and potassium iodide  in
water at a combined concentration of about 6.5
mg of iodine per drop. Dosage can begin at one
drop a day, applied to the skin. The dose can be
increased to 6-8 drops several times a day as the
body is able. Alkalise Alkalise: Another way to kill fungus is to alkalise
the body . Fungus thrive s in an acid environment,
and creates  an acid environment. This is how
fungus ‘feathers its nest’! In the next chapter we
will discus s how to create the alkaline
environment that fungus hates. Food
 Foods:  The following foods can be added to the
daily diet and will give an added boost to the
body’ s ability to conquer fungus as they contain
impressive amounts of antifungal plant
chemicals. As the human body adapts and adjusts to the herbs, it
is advised to alternate the herbal medicines, taking each
two weeks at a time. This will help the body to remain
reactive to the active components in the herbs. It is
recommended that a health professional be consulted for
specific doses to suit the individual. Coconut in all its forms is 40 percent antifungal. Caprylic acid is the fatty acid contained in
coconut which is a strong fungicide. All legumes, particularly soy, contain antifungal
properties. All raw nuts and seeds can survive storage or
planting only because they contain antifungal
properties (except peanuts and pistachio nuts,
which are particularly susceptible to fungal
growth). If seeds didn’t contain these fungal-fighting agents,
they would never survive storage or planting. 3) REST ORE THE BALANCE
A contributing factor in most fungal problems is an
imbalance in the gut flora. The largest amount of
microorganisms in the body are found in the
gastrointestinal tract. The yeasts and bacteria living in the small and large
intestines are extremely beneficial. But only when found
in the right balance. Candida albicans is yeast that exists in the intestines of
humans. Lactobacillus Acidophilus and Bifidusbacterium, often called acidophilus and bifidus or the
friendly/healthy bacteria, are the two permanent bacteria
that inhabit the gastrointestinal tract. These are just
three of the four hundred species of indigenous
organisms residing there and when in the correct
balance, they serve us well. Drugs, antibiotics, alcohol, refined sugar , stress and
unhealthy lifestyle habits have the ability to inhibit and
destroy the healthy bacteria. Candida is an opportunistic
organism, and in this situation has the ability to multiply
out of control, which contributes to a yeast-fungus
problem in the body . Part of bringing the correct balance
back is to encourage the presence of acidophilus and
bifidus. Cultured foods containing healthy bacteria include
sourdough bread, sauerkraut, miso, tofu, tempeh and
soy yoghurt. A probiotic supplement, containing acidophilus and
bifidus, is a must to speed up repopulating the
gastrointestinal tract with this healthy bacteria. Flood the
gastrointestinal tract with the ‘good guys’ and the ‘bad
guys’ don’t have a chance! THE ANTIFUNGAL FOOD PROGRAMThe food we eat can quite dramatically af fect the body’ s
environment. Some foods feed fungus, whereas some
foods can create a condition that will deter and even kill
fungus. It is recommended to adhere to stage one of the
antifungal program for at least one month. After this,
stage two can be implemented. The length of time spent on stage two will depend on
the severity of the condition. Some who have been
battling with yeast/fungal problems for several years find
that stage one gives an initial blow to the life of these
organisms, and stage two af fords an ef fective
maintenance program. Below is an example of a menu that adheres to the
stage one food lists on the following page:
Example of a Daily Stage One Menu
(click to enlarge)
 
The Antifungal Diet - Stage One(click to enlarge)
 
The Antifungal Diet - Stage T wo
 
Stage two of the Antifungal Diet is the same as stage
one, but with the addition of all berries to the fruitsection, and maple syrup and stevia added for
sweeteners. The Cancer-Conquering Diet
 
This is the diet which enables  the body to eliminate
cancer . The human body alone has the power to heal
itself, and it will heal itself if given the right conditions. This diet is the ultimate formula to bring about a radical
change that will cause death to cancer cells. Cancer
cells self-destruct when deprived of glucose. It is their
favourite food and because a cancer cell runs at up to
15 times the rate of a normal cell, it is the first to suf fer. Points to ponder concerning cancer:
 
 The main cause of cancer is malnutrition at the
cellular level. A healthy body will not get cancer . Exposure to chemicals, poisons, heavy meta ls,
excessive hormones and fungus  will not cause
cancer if the body has sufficient nutrients todetoxify them and the immune system is working
well. The following food program is recommended for six
weeks. It eliminates almost  all glucose going into the
body , and is designed to give a severe blow to diseased
cells by avoiding any excess glucose being available for
the diseased cells to grow on. The aim is to reduce
glucose levels to as low as possible, as diseased cells
grow on sugar . This food program contains the plant
protein, the vitamins and minerals, the essential fatty
acids and enough carbohydrates to nutritionally support
a healing response and to supply all the nutritional
requirements for optimal health in the human body . Foods in the Cancer-Conquering Diet
 
Legumes:  Including lentils, chickpeas, red
kidney beans and soybeans. Ensure they are
well rinsed, before and while cooking. They
also must be cooked until  soft. The cooking
water needs to be discarded and flavourings
added to serve. Culinary herbs aid the
digestion of legumes. This section also
include, tofu, soy yoghurt and miso. Vegetables: - Asparagus, peas and beans, tomatoes (cooked
tomatoes contain lycopene—antifungal), onions,
garlic, ginger 
- Root vegetables: Potatoes, sweet potato, pumpkin,
beetroot, parsnips, carrots, turnips 
- Green leafy vegetables: All green leafy vegetables 
are high in anticancer properties, including celery ,
and can be eaten raw or lightly steamed. Other
examples are fresh herbs such as basil,
coriander , oregano, rosemary and parsley , all of
which also enhance digestion 
- Brassica vegetables: Cabbage, kale, turnip,
brussels sprouts, broccoli and cauliflower—lightly
steamed. Raw brassicas inhibit thyroid function. Grains:  Brown rice is antifungal if cooked fresh and
eaten immediately—or at least the same day . Other grains include millet, buckwheat and
quinoa. Fruit:  Avocado, lemon, lime, tomato. Oils:  Olive oil, coconut oil, flax oil and coconut
cream. Fresh nuts and seeds : All raw nuts, including
coconut and seeds such as pumpkin, sesame 
and sunflower . Additions:
- Cayenne pepper
- Turmeric (high in antifungal properties)
- Celtic salt (approximately 1–1 ½ teaspoons per
day)
 
Supplements
- ½ teaspoon vitamin C (must contain the
bioflavonoids) 3 times daily with 1 teaspoon of
Aloe vera (antifungal)
- 1 teaspoon vitamin B Complex 2 times daily (This
kick-starts normal metabolic function. Reduces
toxicity of fungi.) - Acidophilus/bifidus— ½ teaspoon daily aids in
absorption of nutrients (antifungal)
- Mineral supplement—1 teaspoon twice daily
- Bitter herbs to aid digestion: gentian, dandelion,
golden seal, licorice, ginger
- A variety of antifungal herbs also need to be taken. It is recommended that these herbs be alternated
every fortnight. A list of these are included in the
section ‘Conquering Candida’
- Four green drinks  daily , between meals. Example of a Cancer-Conquering Diet
(click to enlarge) 
After six weeks on the Cancer-Conquering diet it is
advised to move onto stage one of the antifungal
program for at least two months then move onto
stage two which will be the maintenance program. A COMMENT ON SOY
The soybean has been eaten in Asia for thousands of
years. It is eaten fresh, as a dried legume,  as tofu or as
soybean milk. The Asians are well known  for living long,
healthy lives. Part of this can be contributed to soybean
consumption but part also to the large amounts of fresh
vegetables  and fresh water and their active lifestyles,
which are relatively free of caf feine, alcohol and sugar . The soybean is non-genetically modified, organically
grown and the whole soybean is used. Dr Harry Miller , an English surgeon who worked in
China for several decades in the early 1800s, pioneeredthe work in soybean milk. Thousands of Chinese babies’
lives were saved with his soybean milk. There has been much  media coverage in the last few
years warning us of the dangers of eating soy . It has
been linked specifically with hormonal cancers such as
breast cancer , uterine cancer , prostate cancer , and the
like. There seems to be a great discrepancy between the
soybean of the Orient and the soybean in developed
countries. It is a fact that the soybean has the most
potent anticancer properties of any plant on planet 
earth. It is twice as high in protein as any other legume. It contains some of the finest oils to be found in plants. May I suggest then,  that the problem is not the
soybean; the problem rather is the way it has been
grown and prepared. The first genetically modified soybeans were planted in
the United States in 1996, today genetically modified
herbicide resistance plants are widespread in the world’ s
leading soybean producing countries.1 When this bean is
eaten, it can cause major problems especially when it is
not organically grown and is refined so that the isolate of
the bean is used for food. Allergies to soy only began
appearing after it had been genetically modified.2 The
good news for Australians is that labelling of genetically
modified foods is required by law . Currently no
genetically modified soybeans are grown in Australia,3
although imported genetically modified soy can be foundas an ingredient in a wide range of foods such as
chocolate, potato chips, margarine, mayonnaise, biscuits
and bread. Considering the issues we have just discussed, it is
essential that the soy products you buy are made from
soybeans that have not been genetically modified, have
been organically grown and the whole soybean used. The easiest way to eat the soybean is as tofu, which is
very easy to digest and very high in protein. Remember
that tofu is a tasteless sponge but is very quickly turned
into a gourmet delight with the appropriate flavourings. __________________________________________
____________________________  
Chapter Nine References  
1  GMO Compass, <http://www .gmo -
compass.org/eng/grocery_shopping/crops/19.ge
netically_modified_ soybean.html>, December ,
2008. 2   The Institute for Responsible T echnology
<http://www .responsibletechnology .org/gmo-
dangers/65-  health-risks/1notes>, accessed May ,
2014. 3   Victorian Government Department  of Health,
Better Health Channel
<http://www .betterhealth.vic.gov .au/bhcv2/bhcarti
cles.nsf/pages/Food_-
_genetically_modified_(GM)>, reviewed February
2014. Chapter 10
Acid and Alkaline Balance: Precision is everything
 
Fungus thrives in an acid environment. Acid and
alkaline environments are expressed on a scale of pH. The pH stands for ‘potential hydrogen.’ When acid
dissociates into water it gives of f hydrogen ions, so
when testing how acid a solution is, you are actually
testing how many hydrogen ions are in the solution. When alkaline dissociates into water , it gives of f hydroxyl
ions. Neutral indicates equal hydrogen ions and equal
hydroxyl ions; thus, it is neither acid nor alkaline but
neutral. Even slight deviations above or below the norm
can signal potentially serious and dangerous states of
imbalance. The pH scale is like a thermometer showing increases
and decreases in the acid and alkaline content of body
fluids. Just as a correct pH balance is vital in the
swimming pool and for the hydroponic gardener , so it is
in the human body . If the water in the swimming pool
becomes acidic, the pipes corrode; if it becomes too
alkaline, algae grow on the pipes. The pH balance is the regulatory authority that controls
most cellular processes. Our body pH controls the speed of our body’ s
biochemical reactions. It does this by controlling the
speed of enzymatic activity as well as the speed that
electricity moves through our body . Therefore, electricity
travels slower with a higher pH. An easy way to
remember is if something has an acid pH, it is like
saying it is hot and fast. Alkaline pH is slow and cool. The blood pH is constantly being balanced by the lungs
and the kidneys. Slight variations have a dramatic ef fect
on the body’ s biochemical reactions as already noted. At
a blood pH of 7.22, the organism goes into a coma and
dies of acidosis. At a blood pH of 8, the organism goes
into a coma and can die of alkalosis. Although the blood
pH is kept at a constant balance, the cellular pH can
change. This can be tested by litmus paper in the urine
and saliva. The most acidic substance is sulphuric acid. On a
scale of speed, it travels at the speed of light. The most
alkaline mineral is calcium. On a scale of speed, it
doesn’t even move. The lungs and the kidneys are
constantly monitoring the acid-alkaline balance but in
extreme and constant acidic conditions, the body reverts
to pulling calcium phosphates out of the bones in a last
resort ef fort to alkalise the acid condition. This process explains why many people today suf fer
from weak bones, or osteoporosis. FUNGUS RELA TIONSHIP T O ACID
When bacteria, yeasts and fungus  are active in the
human body because of cell damage or a massive 
infiltration, their wastes create a very acidic condition. Not only do these microforms create an acidic condition
in the body but they also thrive and readily multiply in an
acidic environment. Maintaining a correct pH in the body
is an important part of preventing these organ- isms
multiplying and thus an essential component in
eliminating fungus and cancer . This explains why Dr T ullio Simoncini is experiencing
such success with sodium bicarbonate. Sodium
bicarbonate is highly alkaline. Its presence is found in
the lining of the stomach, to neutralise any acid that
might penetrate the mucus lining. The pancreas is
another organ that naturally produces sodium
bicarbonate. The release happens in response to the
acidic state of the food leaving the stomach and entering
the duodenum. In both cases the sodium bicarbonate is
used primarily as an alkaliser . As Dr Simoncini found, the sodium bicarbonate
alkalises whatever it touches. This poses a problem to
the inaccessible areas in the body; for instance, the liver ,
the brain, the pancreas and the kidneys. The answer tothis dilemma lies in a very simple and easily accessible
food that is highly alkaline. Green foods! THE GREA T ALKALISERS
Green vegetables and grasses are an excellent source
of the alkaline salts that are antifungal. The greener the
better! The green juice extracted from plants is not only
one of the most alkalising foods there is, but it is also a
potent tissue and blood cleanser . Chlorophyll is the pigment constituent that makes
plants green. The structure of the chlorophyll molecule is
almost identical to our own blood molecules. As a result,
chlorophyll can build haemoglobin in blood. Some of the
impressive therapeutic benefits of chlorophyll include:
 
1) It is rich in the antioxidant SOD (superoxide
dismutase), which has the ability to clear
radiation, chemicals, pollutants and other toxins
from our cells. 2) Limits the growth of many types of viruses and
harmful bacteria. 3) Stimulates repair of damaged cells. 4) Protects against the damaging ef fect of toxic
chemicals and radiation. 5) Deodorises and cleanses tissues, thus reducing
offensive body and breath odours. Green-up your intake of food by eating a big green
salad every day . Make it sparky with one of the exciting
salad dressings included in the recipe section. Salads
love to be dressed! Another way to green-up your intake
is to include a green supplement into your diet every day
such as green barley or wheat grass juice. Green-up
your intake with green drinks. These green drinks are the most potent way to cleanse
and alkalise the tissues in the body . Second best is to
take a powder green supplement, like green barley ,
wheat grass or spirulina. If you live in the country , you
cannot improve on the Great Green Drink (see page 85). But for the city dwellers, the powdered greens are an
attainable alternative. Recipe for the Great Green Drink
An important point to remember is to alternate your
greens. The body gets used to the same things and
alternation keeps the body reactive. (click to enlarge)  
 
FOODS THA T AFFECT THE pH BALANCE
Inside the cells of our body is a little furnace, called the
mitochondria. This is where our food, which has been
broken down to a single molecular structure of glucose,
is burnt to produce energy . What’ s left of the food is an
ash, a chemical and of the food is an ash, a chemical
and metallic residue that combines with our body fluids
to form a pH of either  acid or alkaline. Certain foods
leave an acid ash, while others leave an alkaline ash. It
depends mostly on the mineral composition of the food. Alkaline-forming elements include: Calcium, potassium,
magnesium, sodium, even iron. Acid-forming elements
include: Sulphur , phosphorus, chlorine an idione. On the next page is a basic breakdown of acid- and
alkaline-forming foods—that is, foods that leave an acidash or alkaline ash when burnt in the cell. This chart begins with the most acid-forming foods
down to the most alkaline-forming foods. THE EXCEPTIONS
 
Fruit
When fruit is taken into a body that has a yeast/fungus
problem, the sugar in the fruit is snapped up fast by the
fungus. Fungus loves sugar . It prefers refined cane
sugar , but it will happily accept the glucose in the fruit. The resulting waste the fungus leaves is lactic acid,
acetic acid, uric acid and alcohol. This acid waste
creates the very environment where fungus can quickly
multiply . In a body with no fungus problem, fruit can be
alkalising and cleansing. Example: A 38-year-old lady contacted me for help with
a skin rash, which had appeared on her chin. Her
husband had seen his eczema on his legs and arms
totally clear up in the last few months by following the
program outlined in this book. As fungus can travel
through body fluids, I was not surprised at this lady’ s
rash. But fungus will only grow if the environment is
right. Upon investigation it was revealed that two recent
occurrences had triggered the growth of the fungus that
had manifested itself on the chin. First was the return of
her periods after an 18-month break while breastfeeding
her baby . This caused the release of more oestrogen,
which is a growth stimulant. This alone could not have
done it, but in conjunction with a huge meal of fresh figs
(about 20) the scales were tipped. The excess sugar
entering the body from the generous amount of figs
enabled the fungus to receive the necessary sugar for its
multiplication. In this lady’ s case, the fungus manifested
itself on her chin. The nightshade family of vegetables
Tomatoes, eggplant, capsicum and potatoes are from
the nightshade family . When an inflammatory condition
is active in the body , for example arthritis, this group of
vegetables has an ef fect to increase inflammation. An
exception is when the tomato is cooked without the skin. When the skinned tomato is cooked with olive oil over a
slow heat, it releases a potent antioxidant called
lycopene. L ycopene inhibits inflammation, especially of
the prostate gland. If the body is not in an inflammatory condition, then
these vegetables tend to an alkaline ef fect. Of the
nightshades, in a human without inflammation, thetomato is the most alkaline. Each person needs to fine
tune the application for themselves. RECOMMENDA TIONS
It is recommended that a person’ s food program
contain 80 percent alkaline- forming foods and 20
percent acid-forming foods. This proportion will aid the
body in maintaining a correct pH balance of 6.5 in the
cell. Slightly acid is necessary to maintain the electrical
speed in the cell. The easiest way to maintain the correct pH balance in
the body is to eliminate cane and beet sugar in all its
forms, alcohol, all caf feine drinks and foods and
tobacco. Ideally , meat and dairy products are best
avoided or greatly reduced, while increasing the
consumption of vegetables and other alkaline- forming
foods. LIFESTYLE HABITS THA T AFFECT 
THE ACID/ALKALINE BALANCE 
HABIT 1: Oxygen
“Air, air, the precious boon of heaven, which all may
have, will bless you with its invigorating influence, if
you will not refuse its entrance.”—Ellen White
 
Air contains oxygen. Oxygen is the most vital element
needed for life on planet  earth. The lungs inhale oxygen
and exhale carbon dioxide (the gas waste from the cell). Oxygen alkalises, carbon dioxide acidifies.Oxygen
vitalises, invigorates and electrifies the body , as well as
soothes the nerves. Oxygen is the essential component
of aerobic cells. If oxygen is unavailable to the cell, it
must resort to using the process of fermentation to
produce energy . This is an anaerobic cell. Less oxygen
means less aerobic cells and more anaerobic cells. Fungal cells and cancer cells are both anaerobic cells. This explains why cancer cannot grow in the presence of
oxygen. To increase the oxygen content of the cell:
 
Proper breathing habits are vital. Breath ing
through the nose and with the abdominal
muscles greatly increa ses the uptake of oxygen
in the human body . Good posture is essent ial to allow the abdominal
muscles, which were de- signed to aid in the
breathing process, full expansion. Exercise is the most effective way to increase
oxygen uptake into the body . More exercise
equals more oxygen. Breathe fresh untainted air . Air contains oxygen in the form of negative and positive
ions. Negative ions  are electrically charged oxygen
molecules and are found:
 
 in a thunderstorm
 
 by the sea with crashing waves
 
 at the waterfall
 
 in the forest; the leaves of plants purify the
air. Positive ions  contain more carbon dioxide in their
molecule than oxygen. These are found:
 
 before a thunderstorm  
 in pollution, smog and car fumes
 
 in rooms that are heated with a naked flame,
such as gas and combustion fires   in strong wind  
 in mould waste. Many people with yeast and fungus problems,
including cancer , complain of no energy and chronic
fatigue. All fungus cells function anaerobically , that is
without oxygen. An aerobic cell, that is a cell that runs
on oxygen, gives 18 times more energy compared to an
anaerobic cell. This explains the lack of energy . HABIT 2: Sunshine
 
“I think you might dispense with half your doctors, if
you would only consult Dr Sun.”—Henry W ard
Beecher
 
Too much sunshine and too little sunshine can cause
an acidic condition in the body . Human bodies need
sunshine as much as the plants. Only an hour a day
helps alkalise the body . A good guide as to when it’ s
safe to be in the sun is when your shadow is as long as
you are. The sun’ s rays hitting the skin converts a form of
cholesterol just under the skin to vitamin D. V itamin D in
its active form has the ability to inhibit cancer cell
growth. V itamin D is essential in the assimilation andmetabolism of calcium in the body . Vitamin D is needed
to take the calcium into the cell. Only ten minutes on the face a day will give you all the
vitamin D you need. There are seven times more blood
vessels on the face. The body is very ef ficient at storing
vitamin D, and can store it for up to six months. As not
all days are sunny , more than 15 minutes a day is
recommended. Sunshine is a potent fungus killer and can protect the
body from cancer . Allow the cleansing, healing sunshine
to touch your body and enter your homes. It will purify
the air and everything it touches. Your eyes need sunshine. Never should we look
directly at the sun. Being outside allows the sun’ s rays to
enter the retina and travel through neurochemical
pathways to hit the pineal gland, which helps you sleep
better at night and increases the release of serotonin,
your mood hormone. This is why you feel happier on a
sunny day . A word of caution if your body is not used to the sun:
begin with short frequent bouts, and as your body takes
on a slight tan, you will find that you can comfortably
stay in the sun a little longer . HABIT 3: T emperance
 
“Our own physical body possesses a wisdom which
we who inhabit the body lack.
669324080-Barbara-O-Neill-Self-Heal-by-Design-The-Role-of-Micro-Organisms1.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        In the
future, perhaps the current trend  of cancer treatments
will be looked back on as barbaric  as what we now
consider blood letting. __________________________________________
_____________________________
 
Chapter Six References
  
   
1     Simoncini T (2007),  Cancer is a Fungus: A
Revolution in T umor Therapy, Second edition, 
Edizioni, page 120. 2    ibid. page 142. 3    For more information or to contact Dr Simoncini
visit: <www. cancerfungus. com>  or email:
<t. simoncini@alice. it>. 4    Madhaven TV, and Gopalan C. “The ef fect of
dietary protein on carcinogenesis of aflatoxin. ”Arch. Path. 85 (1968): pages 133-137. 5    Y oungman LD, and Campbell TC. “Inhibition of
aflatoxin B1-induced gamma-glutamyl
transpeptidase positive  (GGT+) hepatic
preneoplastic foci and tumours by low protein
diets: evidence that altered GGT+ foci indicate
neoplastic potential. ” Carcinogenesis 13
(1992):  pages 1607-1613. 6    Y oungman LD. The growth and development of
aflatoxin B1-induced preneoplastic lesions,
tumours, metastasis, and spontaneous tumours
as they are influenced by dietary protein level,
type and intervention. Ithaca, NY : Cornell
University PhD Thesis, (1990). 7    Andromeda, Bologna, 3rd edition, (October
1995). 8    Simoncini, op cit, page 138. Chapter 7
The Role of Genes in Disease: Are we in bondage
to defective Genes. Do genes cause disease. What role does genetics play
in causing disease. Let us begin by having a look at
what genes are. Deep inside the cell of every human being, in the tiny
nucleus, there is an enormous library of information. This information consists of three thousand million
genetic ‘letters’ called the human genome, or inherited
material. The storage unit is the double stranded DNA
(deoxyribonucleic acid). The storage capacity is
enormous. It is here that the 23 human chromosome
pairs make 46 chromosomes. Every gene occurs twice,
one from the mother, and one from the father. As the
100,000 inherited characteristics or genes are shared
among 23 chromosomes, each chromosome is made up
of about 4,400 genes. The total length of the DNA
strand, if it could be pulled out, is around 2 metres. The stored information contains the codes  for the
development of the smallest structures such as the
energy unit inside the cell, the mitochondria, as well as
for building the large organs, such as the heart and theliver. The DNA is an incredibly complex design which still
baffles scientists today. Not only the anatomy and physiology of the human
frame, but also our numerous talents and
predispositions are encoded here, such as music,  art,
language  aptitude and so on. The exact instructions required for each cell to carry
out its allotted task of function, repair and regeneration is
contained in our 100,000 genes. Ribonucleic acid (RNA) is the active agent that carries
out the DNA ’s instructions. DNA transfers its messages
accurately to the RNA, which becomes the  go-between
to specify the amino acid sequence of a protein. This is
how the next cell is made under the instruction of the
DNA, via the messenger, RNA, whether it is a kidney cell
or a liver cell or a brain cell. In 1953 the headlines in the newspaper proclaimed,
‘Secret of Life Discovered. ’ W atson and Crick had been
able to unravel the structure and function of the DNA
molecule. The secret code to produce the new cell had
been cracked. This discovery led Francis Crick to create
biology’ s ‘Central Dogma’, the belief that DNA rules. Now many of mankind’ s problems were blamed  on the
genes. But, within the last decade, many researchers are
coming up with some compelling evidence that
decidedly challenges this theory. The evidence is
mounting that reveals the environment—nutritional,
spiritual, emotional and mental—af fects gene
expression. This is good news. W e are not locked into
the blueprint of the genetic code contained in our genes. Thus it is often quoted, “Genetics loads the gun, but
lifestyle pulls the trigger. " Some scientists are now
claiming that only 2 percent of diseases can be blamed 
on the genes. Research regarding the development of
the genetic code is showing that influences, while the
unborn child’ s DNA is developing in the womb, are
affecting the genetics more than inherited information. Dr Thomas V erny in his book The Secret Life of the
Unborn Child, published in 1981, states  that the
influence of the parents starts  before the child is born. Though the scientific evidence was impressive, the
‘experts’ were sceptical. The evidence is now gaining
momentum. In 1998, David Chamberlain’ s book, The
Mind of Y our Newborn Baby, showed that the foetal
nervous system contains an enormous potential for
sensory and learning. Dr Peter Nathanielsz also
published his book, Life in the W omb; The Origin of
Health and Disease (1999). He sheds further light on the
subject. “There is mounting evidence that programming
of lifetime health by the conditions in the womb is
equally, if not more important, than our genes indetermining how we perform mentally and physically 
through life. ”
 
Dr Daniel J. Siegel in The Developing Mind (1999)
writes: “For the growing brain of a young child, the social
world supplies the most important experiences
influencing the expression of genes, which determines
how neurons connect to one another in creating the
neuronal pathways which give rise to mental activity. ”
 
Considering this information, it is not surprising that
many health professionals today are looking at health
from the cellular level. If the DNA is damaged, the cell
will be incapable of reproducing a healthy cell. If the
DNA is without the basic building blocks or ingredients it
needs to reproduce a healthy cell, then the new cell will
not be well. Let us now consider what damages the cell, thus the
DNA, and then we will have a look at the cell’ s basic
requirements for functioning and the ramifications of a
deficiency  in one or more of these nutrients. T o
conclude, we will consider some ‘superfoods’ which
contain generous amounts of the nutrients required to
regenerate and restore  damaged DNA. DAMAGE
A drop in oxygen  levels causes the DNA structure to
become very susceptible to breakage. Dr Linus Paulingfound that cancer was caused by a broken gene that
resulted because of a lack of oxygen in the cell. Lack of
oxygen may be caused by many factors:
breathing low oxygenated air
lack of exercise
chemical poisoning
heavy meta l poisoning (mercury, lead, arsen ic,
cadmium)
gastric dysfunction (the inability to effectively
digest food)deficiency of vitamin B12, iron and copper, as all
greatly reduce the red blood cells’ ability to carry
oxygen. Environmental Poisons are huge today with barely a
spot on the planet  not af fected. These poisons range
from machinery by-products to chemicals on food and
toxic household cleaning products. In his book, Is Y our
House Making Y ou Sick. , Dr Dingle discusses the ef fect
of these household poisons. Dr Dingle also reveals how
fungus  can develop and spread in a house. Environmental poisons and fungus  are capable of
causing damage in the DNA. Xenoestrogens can also be included in the
environmental poisons. These estrogen mimicers, which
are found in most environmental toxins and the oral
contraceptive pill, are responsible for some mutations in
the DNA. Alcohol is a killer at the cellular level. It is well known 
that alcohol kills brain cells and it also damages the
DNA. This is evidenced in children born with Foetal
Alcohol Syndrome. The 4000 chemicals contained in one cigarette cause
damage to the DNA structure. Research has shown children of parents who smoke are born with less alveoli
in their lungs. Genetically Modified Food produce proteins that the
DNA does not recognise and so is unable to use these
proteins in the reproduction of a new cell. The result is
mutated cells. Acid pH Environment at the cellular level can result  in
breakages in the DNA strands. How this can be
controlled is discussed in another chapter. Toxic Emotions can damage the structure of the DNA. In his book, The Biology of Belief, Bruce Lipton, PhD,
describes how emotions can be toxic to our health. He
shows how we are not locked into our genetic patterns,
but our genetics are dramatically altered  by
environmental factors, even in the womb. Our beliefs,
our emotions are all part of the environment by which
we, our cells, our DNA, are af fected. Hate, fear, anxiety,
discontent, guilt and distrust, have the ability to cause
damage at a cellular level. DNA Nutrients
The outer upright structure of the DNA is made from
polysaccharides. Polysaccharides are found in all
complex carbohydrates. This includes whole grains, root
vegetables  and fruits. The rungs that span across from side to side are made
from amino acids (nucleotides). The food source that
contains the most ef ficient  burning proteins is legumes 
(lentils, chickpeas, soy beans and so on), nuts and
seeds. The rungs are attached to the upright polysaccharide
structure by minerals. V egetables are the food group
containing the highest amount of minerals, dark green
leafy vegetables  being notably higher than any other. Most mutations appear to be a result  of mineral
deficiencies. A deficiency  in one or two minerals causes
a mutation in the DNA. When this mutation occurs, the
message that the DNA gives to the RNA is also faulty. This explains why arthritic cells and irritable bowel cells,
to name just a few, continue to be made. The RNA must 
have the necessary minerals to complete the protein. THE MAIN CAUSES OF MINERAL DEFICIENCIES
Impoverished Soils
Australian soil has been mineral deficient for
approximately 50 years now because of overtaxing the
soil by not alternating crops and also not giving the soil
regular rests. Soil is often not fed between crops. Superphosphate is used to attain quick lush growth from
the phosphorus, but the plant sadly lacks important
minerals, because superphosphate kills the microbes in
the soil that are responsible for delivering the minerals tothe plants. The high phosphorus levels in the food
results in a drop in calcium and magnesium. Herbicides, Insecticides and Pesticides
With deficiencies in the soil, the plant becomes
deficient and in its malnourished state becomes
susceptible to disease. Next the farmer brings in the
chemicals to kill the bugs that are eating the plant. Now
the plants are not only lacking the basic nutrients,
resulting in mineral deficient food that is unable to supply
the basic requirements for the DNA to reproduce
another healthy cell, but they also contain poisons that
can contribute to further damage at the DNA level. Dehydration contributes to mineral deficiency  by
causing the kidneys to excrete calcium. Caffeine not only dehydrates the body, but also
leaches calcium and magnesium, and is an antagonist to
the neurotransmitter, adenosine. Adenosine is needed
for RNA synthesis (function). GOOD NEWS. The human body has the ability to heal itself. It will heal
itself if given the right conditions. Especially the right
nutrition. Minerals are essential. Lack of minerals is the number
one cause of DNA mutations. Organic food is no longer
an option but a must. Organic gardening ensures the soil
is well-fed, and the microbes that break down the
mineral in the soil making  them available for the plant
are nurtured by composting. The result  is food that
contains all the necessary minerals for
proper functioning DNA. SUPER FOODS
There are foods that have exceptional properties to
bring about a healing condition. The foods with these
properties are very high in minerals and some are
passed by as being a pest—often pulled out, burnt or
poisoned. It is because of their wide range and
exceptionally high content of minerals that they are so
beneficial in reversing illness through supplying the
essential and missing components at the DNA level. Following are some herbs that have been naturally
designed to boost the healing powers of the body. Stinging nettle:  This plant is able to pull more minerals
out of the soil than any other plant. In many European
countries it is prized as a miracle  food. Isabell Shipard
in her book, How can I use Herbs in my Daily Life. ,
gives an excellent description of stinging nettle and it’ s
impressive array of minerals and vitamins: Iron, calcium,
magnesium, potassium, manganese, selenium, silicon,sodium, zinc, copper, chlorine, sulphur, chromium,
iodine, V itamins A,B,C,D,E and K. Stinging nettle is known  to build red blood cells
because of its very high chlorophyll content. Chlorophyll
is almost  identical in molecular structure to human
blood. As a result,  it aids in the delivery of oxygen
through the body. But how do we eat it. A tea can be made by pouring boiling water onto the
leaves, let sit for ten minutes and strain, or the leaves
can be cooked like spinach. (Handy hint: use leather
gloves when collecting and chopping. ) Stinging nettle
can also be added to other vegetables  when making  a
juice. Aloe V era: This wonder plant is well known and
easily grown. Aloe vera also contains a very impressive line-up of of
minerals and vitamins: V itamins B1, B2, B3, B6, B9 (folic
acid), B12, A, C and Minerals including calcium, zinc,
chromium, magnesium, potassium, sodium, manganese,
chlorine, copper, phosphorous, sulphur, silicon, iron,
cobalt and boron. It is a polysaccharide. Aloe vera also
contains two monoatomic elements—iridium and
rhodium. These two elements are beginning to receive
a lot of attention as they appear to be able to directly aidin the restoration of damaged or mutated DNA
structures. Aloe vera can be added to vegetable juice. Use the
clear gel, which is revealed once the skin is peeled
away. Up to two dessertspoons daily is recommended to
assist DNA healing. Comfrey:  Comfrey also contains iridium and rhodium
and V itamins B1, B2, B3, B5, B6, B12, Minerals
including calcium, phosphorus, cobalt, magnesium,
potassium, iron, sulphur, manganese, sodium,
chromium, copper, boron, lead, zinc and selenium. Comfrey leaves can be added to vegetable juices or
finely chopped and sprinkled through salads. Super Emotions:  Just as important as the super foods
are super emotions. Love, tenderness, mercy, joy,
peace, gentleness and compassion are emotions that
have the ability to bring restoration and healing at a
cellular level. These emotions are designed to heal. MINERALS IN THE HUMAN GENOME
 
To illustrate the importance of minerals let us have a
look at how many times each appears in the human
genome (the genetic information contained in the DNA). Aluminum:  23 million  (excess is toxic, the
antidote is the chemica l element yttrium, found  in
lettuce);
 
Cobalt:  19 million (the central molecule of B12,
holds the DNA strands together);
 
B12:  18. 8 million (defici ency causes DNA
breakages which results in cellular mutations);
 
Sodium:  18 million (keeps calciu m mobile,  main
transport vehicle of nutrients from food to liver);
 
Lithium:  17 million (the work horse of our
emotions);
 
Silica:  17 million (controls ovarian  DNA, highest
source is cucumber);
 
Boron : 15. 2 million (activat es vitamin D and
controls 229 genes); 
Potassium : 15 million  (necessa ry for proper 
heart functio n and the sodium/ potassium cellular
pump);
 
Sulphur:  12 million (essential for cartilage,  also
liver detoxification);
 
Chlorine : 11 millio n (compon ent of stomach
digestive  enzymes);
 
Magnesium:  11 million (major miner al in tumour-
suppressing genes; anti-dote for phosphorus
overload);
 
Phosphorus:  8 million (an essentia l mineral for
DNA function, but exce sswill deplete  magnesi um
stores);
 
Selenium:  2 million (essential for stabilising the
double strands of the tumour-suppressing genes;
the CEO for iron, copper, and zinc; this mineralalso detoxifies mercury, lead, arsenic and
cadmium). We do not have a number for presence in the
human genome for the following minerals, but they
are as equal in importance:  
 Carbon:  The carbon content is high in vitamin C
and protects against disease. Carbon and
selenium work closely together;
 
 Nitrogen : Nitrogen as used in the form of
protein;
 
 Chromium:  The CEO for sugar regulation in the
body; works closely with insulin. Manganese:  Used  in the brain for memory recall,
essential for nerve function;
 
 Iron:  A deficienc y  is often because of low levels
of copper, B12 and vitamin C. Iron is a major
component of the red blood cells;   Copper:  Used by the DNA to form the tumour-
suppressing gene p53, used by the joints as
elastin. A deficiency  in copper can cause
hyperthyroidism;  
 Zinc:  Essential for reprodu ction and immunity,
and works with copper;
 
 Molybdenum : Prevents the formation of uric acid
crystals (gout), used in detoxification; safeguards
DNA strands;
 
 Iodine:  Esse ntial for thyroid function and the
immune system; regulates temperature. ORBIT ALLY REARRANGED MONA TOMIC
ELEMENTS (ORMES)
Sea water contains all the minerals that the body
needs,  and in the right balance. This is why sea water is
called an isotonic solution. Many of these elements are
present in an Orbitally Rearranged Monatomic form
(ORMES). What this means is that these minerals or
elements have changed  their state and now exhibit
superconductivity higher than their commonly found
state. A process has been developed that causes the
ORMES to ‘drop out’ of the sea water while the
remaining salty water is removed. The remaining
colloidal elements (ORMES) are present in a white
cloud-like suspended form. The white liquid is alkaline
and stable in nature and is easily assimilated by the
human body. ORMES can produce a detox reaction so it
is recommended to begin with a couple of drops under
the tongue  and slowly increase. Consult your health
professional for dosage. The monatomic elements, rhodium and iridium, are
receiving attention today as having the ability to repair
DNA damage. A major pharmaceutical company in the
US, BMS, has found that these ORMES interact with the
human DNA to correct and perfect the structure. Sea water has 175,000 ppb dissolved solids and
has a pH of around 7. 5. ORMES have 5200 dissolved ppb solids with a
pH of around 10. 75. Foods with the highest
content of rhodium and iridium are aloe vera,
almond, apricot seed, flaxseed, sheep sorrel,
carrots and blood root. These plants must  be
grown in organic,  mineral-rich soils. Our DNA and RNA would literally fall apart without
minerals, which ef fectivly glue the amino acid bands
(nucleotides) to the walls of the DNA structure, which
are made up of polysaccharides. Chapter 8
Fuel for Life: Food performs or deforms
 
The human body has been designed to heal itself. It is
a self-cleansing, self-healing organism. The human body
will heal itself, if given the right conditions. W e will now
consider one of the most important conditions—the right
fuel. One of Hippocrates’ most quoted  statements is: “Let
food be your medicine, and medicine be your food. ” This
makes a lot of sense when one considers that the food
we eat is broken down into microscopic particles that are
absorbed into the bloodstream and eventually reach
every cell in our body. Our ingested food is the cell’ s
fuel. The fact is, we are just a bunch of cells, so the
nutritional status of every cell basically determines the
health of the body, and the nutritional status of each cell
is determined by the food we eat. Food that is grown in mineral-rich soil, is mineral rich. Their mineral wealth is due to the microorganisms that
release these minerals from the soil into the plant. This
food contains all the nourishment the cell needs. Common agriculture habits that deplete  the soil of their
minerals by growing the same crops repeatedly, yearafter year without replenishing the soil with compost,
results in impoverished soils which results in
impoverished plants, the end product being
impoverished people. The resulting impoverished plants are unable to resist
disease, and so now the farmer must  spray his crop
with poisonous sprays so that they may survive. The
plant is now not only nutrient deficient but is laden with
toxic chemicals. Add to this long refrigeration and overcooking, and by
the time most food reaches the table it is almost  totally
inadequate to supply even the most basic needs of each
cell in the body. No wonder  many bodies are not able to
heal. Organically grown food is becoming essential
rather than optional. But there’ s more. There are three esse ntial nutrients required by the
human body for life. They are fibre, protein  and fat. Essential means the body cannot make it, so it must be
added to the diet. The following three food groups—fibre, protein  and fat
also keep the food in the stomach longer. This is necessary to:  
1. Ensure a consistent, regular, steady release of
glucose to every cell in the body. 2. Give the stomach the essential 3–4 hours 
needed to digest the food, followed by an hour of
rest. This stomach rest is a vital component of
digestion, because it is here that the gastric
glands replace the enzymes needed for the next
meal. 3. Prevent the unnecessary, expensive and time-
consuming pastime of continual eating. FIBRE
When considering fibre, one is also considering the
vitamins (vital for life), and minerals (mini-components of
life). The food with the highest fibre content is
vegetables; they are also the highest source of minerals. Minerals make up the basic components of the body, but
they cannot function without vitamins. These two
essential nutrients are necessary for every chemical
reaction in the body, often called catalysts. Fibre is also
found in whole grains, fruit, legumes, seeds and nuts. Fibre is needed by the gastrointestinal tract to stimulate
peristalsis and sweep the many little curves and corners
found there. The house needs its daily sweep; fibre is
the broom. A fact not realised by many, is that the
refining of grains to remove the fibre can also remove up
to 80 percent of the vitamins. PROTEIN
Protein is an essential nutrient. The nucleus of every
cell in the body (with the exception of the red blood cell
which contains no nucleus) contains the DNA that is
programmed to repair. The DNA requires amino acids todo the repair. Amino acids are the product of protein
breakdown. No protein, no repair. A person on a low- or no-protein diet cannot heal. The
energy cycle inside every cell requires one or two or
more dif ferent amino acids for every chemical reaction,
and there are about 13 of them. Low protein diets may
be the cause of low energy. Every cell in the body is surrounded by a membrane,
and this membrane is made up of 50 percent protein and
50 percent fat. Vegetarian protein is found chiefly in the seed. The
seed is the reproductive part of the plant. To be able to
reproduce itself the seed must  contain all the essential
amino acids or life could not come out of the seed. The
book, Nutrition Almanac, shows that the ‘seeds’ contain
all the essential amino acids required for all cell
molecular functions. There are four groups of seed:
 Grains: wheat, rye, spelt, barley, oats, millet,
quinoa, buckwheat, amaranth. Legumes: lentils, chickpeas, kidney beans,
soybeans, black eyed beans, lima beans, splitpeas. Nuts: almonds, brazil, pecans, macadamia,
cashews, hazelnuts, walnuts. Seeds: pumpkin, sunflower, flaxseed, sesame,
chia. FAT
Every cell in the body is surrounded by a lipid
membrane. Lipid is a form of fat. As previously
mentioned, this membrane is composed of 50 percent
fat and 50 percent protein. The joints need to be oiled,
our eyes, hair, skin, in fact every part of our body needs
to be oiled. The sex hormones and stress hormones in
our bodies are made from cholesterol, which is another
form of fat in our body. A large component of the brain is
fat. The standard Australian diet (SAD) is sadly flawed. Fat
phobia has taken over the nation. This has caused the
SAD diet to become even sadder. Carbohydrates are
now the reigning king as people have rushed to this food
group in an endeavour to escape the so-called  evils offat. Current figures show that 62 percent of Australians
are overweight, and this is on the low-fat diet. One reason that has caused nutritionists to advise
people to lower their fat consumption is that fat burns at
9 calories per gram, whereas glucose burns at 4 per
gram. The misconception about calories has risen from
a lack of understanding as to what a calorie is. A calorie
is a unit of energy. If a person wanted a high energy
food what should they eat. Fat. But if more units of
energy are consumed than will be burnt, then it stands to
reason that the body will store it as fat. Three point of consideration at this point. Fats can
overdone, and there are fats that heal and there are fats
that can kill. First we will discuss the killer fats and then we will look
at the fats that heal. KILLER F ATS
 
1. Most toxins are found to be fat soluble  and so
are found in the fat of animals. I do not believe
that animals or their products can be conside red
safe, and one of the reasons is the exposure to
the environmental toxins and the resultingstorage in their bodies, especially the areas  of
fat. 2) Refined sugars and refined carbohydrates are
virtually totally deficient in fibre, and so glucose is
released quickly into the bloodstream. This rapid rise
of glucose demands a corresponding release of high
insulin from the pancreas in an attempt to balance
blood glucose levels. T o get these glucose levels
back to normal, insulin facilitates the delivery of
glucose into the cell. But on a high carbohydrate diet there is a high
residue of glucose left over. To solve this problem,
the liver stores a small amount as glycogen (quick-
release glucose stores) and the remaining excess
glucose is stored as fat. This means that the ‘fat-free’
product, which is usually  high in refined sugars in an
attempt to make it palatable, is stored as a far more
dangerous fat. 3) Heat alters the molecular structure of fats. When
the molecular structure of fats changes  it becomes
mutagenic, or cancer-forming. The two most
common ways this is seen today is in fried foods and
margarine. The frying of foods is self-explanatory. The process of converting liquid oils, or
polyunsaturated oils, into solid margarine alsochanges  the molecular structure of fats. All
margarines are saturated fats; if they weren’t, they
would be liquid. But that’ s not all. In the process of
producing a solid, ‘spreadable’ butter alternative, we
now have a product that is one molecular structure
short of plastic. The cells do not recognise this. It fits
nowhere and causes untold havoc and damage
everywhere. HEALING F ATS
Healing fats can be put into three categories. 1. Polyunsaturated fats
Omega 3 and omega 6 are essential fatty acids
(EFAs), so-called  because they are essential to human
health. Animals cannot put these EF As into their fatty
acid chains. Only plants are able to create these EF As,
and so they must  be taken into the body via food. They
are found in a variety of plant foods, particularly  some
seeds and nuts. Our body uses unsaturated fats and EF As to construct,
maintain and repair the membranes that surround every
cell in the body. The electrical system in the brain is
dependent upon an adequate supply of these essential
oils. These highly unsaturated fatty acids attract oxygen,
help generate electrical currents, and so help transform
light energy into electrical energy, and then into nerve
impulses. In the omega 3 (O3) family, there are two
omega 3s called Eicosapentaenoic acid (EP A) and
Docosahexaenoic acid (DHA), found in cold water fish
and other northern marine animals. These fish are high
in omega 3 because of the red algae they eat. Another member of the omega 3 family is
alphalineolenic acid (ALA), found in flaxseed, chia,
hemp, walnut and soybean. Of the omega 3 family, the
most unsaturated fatty acid is DHA. In the body,
25 percent of the brain is DHA, 40 percent of the
cortical grey matter, and 90 percent of the fatty acid in
the retina is all DHA. From this omega 3 family, the body
is able to convert ALA to the more active and more
unsaturated fatty acid, EP A. The body then converts
EPA into DHA. In fish, the ALA is converted to EP A, then to DHA,
which means the DHA is readily available to the body in
fish oil. But the bad news is that many of the fish with the
highest amounts of DHA and EP A, such as tuna, are
contaminated with high levels of dioxin, mercury and
PCBs (toxic chlorinated hydro-carbons). Thus, a far more desirable way to provide your body
with these vital oils is through seeds and nuts, as ALA. ALA is the precursor to EP A and DHA. The human body
is able to convert ALA, through several stages, to EP A,
and then to DHA. One of the reasons why an estimated 50 percent of
Australians are deficient in EF As is the damaging ef fect
of sugar, stress, alcohol,  many medication (such as
aspirin) and high levels of trans  fatty acids (found in fast
foods). These factors tend to reduce DHA production by
blocking the primary enzymes that convert ALA to DHA. Polyunsaturated fats spoil easily and so are best eaten
in their natural state. Sources
The foods that are highest in omega 3 (ALA) are
flaxseed (linseed), chia seed, sunflower seeds,
pumpkin seeds, hemp seed, walnuts and soybeans. There is a small amount in olives and olive oil.
The current trend in cancer treatments.
What is being compared to the current trend in cancer treatments in the passage?
Lack of oxygen in the cell.
What is the primary cause of DNA mutations, according to Dr. Linus Pauling?
Polysaccharides.
What is the main component of the DNA structure?
There is no specific daily dose mentioned in the passage, but it suggests using garlic in combination with other antifungal herbs and supplements.
What is the recommended daily dose of garlic for antifungal properties?
Proper breathing habits, good posture, and limited sun exposure, with a goal of 15 minutes of direct sunlight exposure per day.
What is the recommended way to increase oxygen intake, according to the passage?