Proposed Cancer Causes (vii)

Fungalbionics
The Fungal/Mycotoxin Causation of Human Disease (particularly CANCER)

ctd. from previous page

THE FUNGAL/MYCOTOXIN ETIOLOGY OF CANCER

The fungal fermentation processes, such as making bread, beer, wine, cheese, smoking/chewing tobacco, aging/curing meats, etc., constitutes yet another part of the human food chain which places humans at potential risk. Bread has been recently epidemiologically incriminated as a cause of breast cancer in Japan and atherosclerosis in the United States.

Alcoholic beverages correlate not only with cirrhosis of the liver*, but a wide range of other diseases which includes brain damage, cancers, fetal injury, etc. Alcohol is a fungal-produced toxic metabolite and the conditions that it produces are as mycotoxicotic in nature as ergotism or aflatoxicosis.

* Note by Healing Cancer Naturally: There are types of cirrhosis (eg Primary Biliary Cirrhosis or the hepatic cirrhosis due to ingestion of arsenic) which are not caused by drinking and can occur in teetotallers.

Cured mutton consumed by women at the time of conception results in the birth of diabetic infants. This is a fact not yet taken into consideration in efforts to find the cause of the markedly increasing incidence of this disease in some parts of the world. [we wonder if this has not something to do with the introduction of Faciolopsis buskii (the human sheep liver fluke) into the mother’s body to seek its most fertile place in the organism - remember, the presence of the fluke in the liver spells CANCER, the fluke in the pancreas spells diabetes].
See Parasites and/or pollutants (Dr. Hulda Clark).

THERE ARE MYCOTOXINS FOUND IN HUMAN BLOOD AND BREAST MILK

In respect to the presence of mycotoxins in humans, it has already been documented by several of our collaborators that over half of German adults have ochratoxin in their blood, that leukemic children have aflatoxin in their blood, that patients with urinary tract cancers have ochratoxin in their blood, that patients with Crohn’s Disease have aflatoxin in their blood, and finally, 18 to 90 % of nursing mothers have mycotoxins in their breast milk.

Obviously, the problem of mycotoxins in human health is quite real and requires full elucidation, particularly since we all know that food is in some way connected to the major disease of humans.

DIETARY CHOICES INCREASE OR DECREASE THE MYCOTOXIN CONNECTION

Public awareness is particularly important in that the major means of preventing the development of these diseases rests most significantly upon the informed/intelligent selection of what the public eats and drinks.

A person's dietary choices play the critical role in the causation or in the prevention of all of the mycotoxin-caused diseases, not only for himself, but also for his offspring.

The selection of foods for children is going to determine the life expectancy and quality of health for these adults-to-be.

The dietary choices required for controlling the degree of mycotoxicity are all based upon documented facts found in the scientific literature. The diet must reduce the intake of mycotoxin-containing foods, not feed the fungi living within us, and decrease the toxicity of the mycotoxins which do enter our body.

DIETARY AVOIDANCE OF MYCOTOXIN-CONTAINING FOODS

Reduce the intake of fungal toxins which are present in stored grains, nuts, seeds, meats, grain-fed animal products (meat, animal fats, butter, whole milk) and fermented foods such as beer, bread, cheese and wine.

DIETARY CONTROL OF MYCOTOXIN-PRODUCING FUNGI IN THE HUMAN BODY

Fungal toxins are constantly being absorbed from toxin-producing fungi living in the host, particularly in the gut.

An increased fungal growth/toxin production is caused by diets high in sugar, fruit, oils, fats, and fermented foods such as beer, wine, bread and cheese.

A decreased fungal growth/toxin production is due to the anti-fungal action of fish/fish oils, garlic, onion, herbs, spices, soya, yogurt and green vegetables.

DIETARY CONTROL OF DEGREE OF TOXICITY CAUSED BY MYCOTOXINS

Toxicity caused by mycotoxins is significantly reduced by increasing the amount of fiber in the diet. This is done by increasing the amount of vegetables in the diet. While fruit is also a source of fiber, the high sugar (fructose) content of fruit stimulates fungal growth (fructose increases blood cholesterol and uric acid levels which are associated with increased risk of hypertension and atherosclerosis).[1]

MEDICATIONS

Unlike the other dietary approaches to the prevention and treatment of human diseases, the mycotoxin concept does not exploit the adverse effects of drugs in an attempt to support a diet-only attitude. It should be noted that almost all medications are plant-derived or chemical derivatives thereof. Aspirin derives from the bark of the willow tree. Colchicine derives from a plant.

Both aspirin and colchicine possess significant anti-fungal activity as do most plant-derived drugs. (They protect living plants from the fungi.) [Might this be the reason why the medical fraternity advocates the taking of an aspirin a day to prevent heart disease and strokes?]

Similarly, all of the other anti-inflammatory drugs possess significant anti-fungal activity. These drugs are cyclo-oxygenase inhibitors and fungal survival is dependent upon the competency of their cyclo-oxygenase-related metabolic pathways.

Interestingly, corticosteroids not only significantly reduce the toxicity of mycotoxins but are also anti-fungal against a number of fungi.

Actually, all of the medications proven to be effective in the treatment of the mycotoxin-induced diseases possess anti-fungal and/or anti-mycotoxic activity. It is a point overlooked by pharmacologists.

CONCLUSION (of the introduction)

WHAT IS THE BOTTOM LINE FOR A LONGER LIFE WITH THE ENJOYMENT OF GOOD QUALITY HEALTH?

FIRST A DIET TO LIMIT INTAKE OF MYCOTOXIC FOOD/DRINKS

SECOND LIMIT GROWTH OF TOXIN-PRODUCING FUNGI IN THE GUT

THIRD INCREASED VEGETABLE FIBER IN DIET TO BIND AND PREVENT ABSORPTION OF MYCOTOXINS (REMOVAL BY DEFECATION)

THEN DIETARY PLUS ANTI-FUNGAL DRUGS SUCH AS DAILY ASPIRIN (WILLOW BARK) TO PREVENT HEART ATTACKS AND STROKE
Note by Healing Cancer Naturally: This advice may not hold up in light of newer research findings. Please do a search for side effects of aspirin.

LASTLY DIETARY PLUS ANTI-FUNGAL/ANTI-TOXIN DRUGS TO TREAT THOSE AFFLICTED BY EXCESSIVE FUNGAL COLONIZATION / MYCOTOXIN CONTAMINATION

THE FUNGAL/MYCOTOXIN ETIOLOGY OF CANCER

INTRODUCTION

Lee (1993), in his recent review of the food connection to cancer, notes that the concept of diet and nutrition having an important influence on health is an age-old one. Its link with cancer was mentioned in Chinese medical writings in the twelfth century.

Recent interest in this subject started in the 1930s with animal studies which progressed to extensive investigations of dietary factors implicated in various human cancers both from an etiology and a protective perspective.

The belief that diet is related to cancer is now generally accepted. However, the studies are confusing in that some show increased cancers associated with a particular food, while other similar studies show no such relationship. The only logical explanation to such conflicting reports is that the particular food itself is not the cause but is associated with a variably present co-factor. Thus, the first question becomes:

WHAT IS VARIABLY PRESENT IN FOOD WHICH CAUSES CANCER?

Cancer Risk is To Unnaturally Occurring Carcinogens

Scheuplein (1992) of the Food and Drug Administration has recently reviewed the relationship of cancer to diet, particularly the dietary carcinogenic risk to the specific classes of foodstuffs, food additives, pesticides, etc. These are typically regulated by the FDA. Scheuplein indicated that virtually all of the calculated cancer risk can be attributed to "naturally occurring carcinogens" in the diet and not to additives and pesticides as is the popular conception. Thus the second question posed becomes:

WHAT "NATURALLY OCCURRING CARCINOGENS” CAUSE CANCER?

The major "naturally occurring carcinogens" present in food which are well documented to cause cancer are the fungi and their toxins. Furthermore, they are variably present such that the involved food correlates with cancer when fungal colonization and mycotoxin contamination is maximal, and does not when it is minimal or absent.

There are two other "naturally" occurring items which must also be addressed, nitrosamines and viruses. However, viruses are not proven to cause any type of cancer in humans and the nitrosamines are increasingly being shown to be produced by a number of fungi, particularly in stored, cured and fermented foods.

It therefore appears that the answer to the two questions posed above is:

FUNGI AND MYCOTOXIN

FUNGI AND MYCOTOXINS ARE THE NATURALLY OCCURRING CARCINOGENS WHICH ARE VARIABLY PRESENT IN FOOD

Food Additives and Trace Pesticides Do Not Cause Cancer

Food additives and insecticides have for too long enjoyed a place amongst the popularly believed causes of cancer. However, there is little, if any, documentation to support that belief.

Doll (1992), in his keynote address to the Nutrition and Cancer Conference, noted that there has begun to emerge a consensus that diet is responsible for 30-60% of cancers in the developed world.

Doll also re-enforces the position of Scheuplein that food additives and pesticides, while constituting a popular belief that they play a major role in causing cancer, simply have not been documented to do so in humans. He states the very small effects, if any, can be attributed to food additives and to trace pesticides.
But compare Toxic Chemicals & Pesticides and “Vegetarian” colon cancer case illustrating the possibly major importance of avoiding nonorganic fruits and vegetables.

Dietary Changes Do Prevent Cancer

Doll (1992) also noted that it was generally agreed that the principal dietary changes to prevent cancer are:

1. A reduction in the consumption of fat,
2. An increase in the consumption of fruit,
3. Increased green and yellow vegetables,
4. An increase in dietary fiber,
5. Improvement in "food preservation".

Lack of a Unitarian Explanation For Dietary Prevention of Cancer

Interestingly, these five dietary measures described to prevent cancer share little in common except that fiber is also present in fruits and vegetables. This lends further support to what everyone knows; the cause of cancer has escaped elucidation.

Conversely stated, once we know the cause of cancer, we will then be able to explain just how these four dietary measures protect against cancer. Of course, that same explanation will also show us why some particular foods are variably linked to cancer.

The Fungal/Mycotoxin Etiology Of Cancer Provides a Unitarian Explanation

The fungal/mycotoxin etiology of cancer does provides a Unitarian explanation for each of the dietary factors which has been documented to either cause or to prevent cancer.

CONCLUSION

With the exception of the cancers caused by cut/cured/fermented tobacco leaf, the cause of cancer is generally stated as being unknown.

That statement is made invalid by the published research data collected and presented here which documents that fungi and their mycotoxins cause virtually every type of human cancer in either animals or humans or in both.

The viral etiologic concept of cancer in humans is unproved and therefore no longer acceptable.

There is a food connection to cancer but only to its connection with contaminating fungi and the mycotoxins which those fungi produce.

A future volume of the Fungalbionic series will present data proving the beneficial aspects of each dietary item which prevents cancer.

Each item will be discussed with the appropriately cited references which support its benefit.

These dietary facts provide the basis for a tasty and high quality food intake which should become one's personal Garden of Eden where cancer is non-existent.

THE AUTHORS

A.V. COSTANTINI, M.D.
Head, World Health Organization (WHO)
Collaborating Center For Mycotoxins In Food
Division of Clinical Chemistry
Department of Internal Medicine
School of Medicine
Albert Ludwigs University
Freiburg, Germany
and
Clinical Professorial Faculty (Retired)
University of California
School of Medicine
San Francisco, California U.S.A.

HEINRICH WIELAND, M.D.
Medical Director,
World Health Organization (WHO)
Collaborating Center For Mycotoxins in Food
Division of Clinical Chemistry
Department of Internal Medicine
School of Medicine
Albert Ludwigs University
Freiburg, Germany
and
Professor and Medical Director,
Division of Clinical Chemistry
Department of Internal Medicine
School of Medicine
Albert Ludwigs University
Freiburg, Germany

LARS I. QVICK, M.D., Ph.D.
Co-Medical Director, World Health Organization (WHO)
Collaborating Center For Mycotoxins In Food
Division of Clinical Chemistry
Department of internal Medicine
School of Medicine
Albert Ludwigs University
Freiburg, Germany
and
Medical Director,
Pharmacia AB Stockholm, Sweden

Source:

Please refer to introductory note by Dr. A. on the previous page.

The book "Fungal Bionics" - the fungal/mycotoxin etiology of human disease, Volume 2 - CANCER and other volumes related to the involvement of fungi in other disease processes are available from:

Johann Friedrich Oberlin Verlag
Am Mühlbach 13
79114 Freiburg, Germany
ISBN 3-930939
In Germany: Fax 0761-809140
From International: Fax: +49 761-809140

Footnotes

1 While this may or may not be true in light of newer research, high cholesterol levels actually seem to be associated with lowered cancer risk, see On the link between cholesterol and cancer incidence.

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