Alkalyzing, vegetables, and cancers

It has been often stated that going on an all vegetable diet is the best treatment to stop cancer. Unfortunately, many of the people who try this do not succeed because of a possible misunderstanding or misuse of the term vegetable.

After a number of telephone discussions with a wide variety of cancer sufferers and surviving family members, I find that a disturbing number of those who failed consumed larger amounts of certain vegetables.

One of the items that generates the greatest concern for me is that some of those who failed used large amounts of carrot juice, sweetened apple juice, sweetened grape juice, and numerous other juices that are artificially sweetened, especially corn syrup based products.

While a vegetable diet is important and juicing can maximize the results, it is important to avoid vegetables and juices with a high glycemic value as much as is possible.

Cancer thrives on sugars and starches. These are converted in the body to glycogen for storage and later reconverted and used as sugars for energy. Cancer cells use up to 20 times the amount of blood Sugar that normal cells do.

For your vegetables and for juicing sprouts are preferred, followed by dark green vegetables, brightly colored vegetables ( of low glycemic value ) such as tomatos, and those with strong taste such as onions, peppers, and garlic. Also for citrus products, stay away from the sweeter drinks and lean toward unsweetened lemon and grapefruit juices.

As a suggestion, try sprouting Lima beans, pole beans, etc, in addition to wheat, barley, alfalfa, and brocolli sprouts. juicing a small amount of these will provide a good supply of needed enzymes.

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