THE SEVEN STAGES OF DISEASE, TUMORS, CANCER

Alois Kolar

There are many factors involved that may contribute to the development of cancer. There are carcinogens in the environment, tobacco, alcohol, and in cooked, processed foods, especially from the food of animal origen. There are cancer-causing toxins in drugs, there are X rays, and even in the cancer therapies themselves.

You also may develop cancer in the absence of these extraneous factors. This condition begins when you first become enervated and your body cannot cope with endogenous and exogenous toxins. These toxins accumulate, and if no corrections are made, eventually progress through the seven stages of disease terminating in the Seventh stage of disease - cancer.

Since all of these factors are equally important, I will examine them all. It is important for you to be aware of the harmful results from all of these toxic substances. 

When you know the truth about the disease, you will be able to make rational decisions that will result in optimum health.

By heating whatever food, hundreds of different mutagenic substances originate. The more protein that food contains, the more mutagenics originate due to cooking. baking, procesing. 
And if you only live long enough, these substances eventually will cause cancer.

The only way to effectively prevent cancer, is to prevent absorption of mutagenic substances from prepared food.

Please, read the whole article on:

The Seven Stages of Disease, Tumors and Cancer

Petrovče - Slovenia, 23.11.2000

MEAT AGAIN...

Alois Kolar


A byproduct of dietary choline, a component abundantly present in animal products, can lead to greater risk for heart attack, stroke, and death, according to a new study published in the New England Journal of Medicine.

Researchers followed 4,007 participants and found that those who had the highest levels of these byproducts were 2.5 times as likely to suffer from an adverse cardiovascular event, compared with those who had the lowest levels. The authors point out that a vegetarian or high-fiber diet reduce choline intake and modulate the risk for heart disease.

Another recent study showed a similar mechanism for carnitine-rich meat products and heart disease. 

Here it is: 

people who eat meat, produce more artery-clogging intestinal byproducts than people who follow vegan and vegetarian diets, according to a new study from the Cleveland Clinic. 

Researchers followed 2,595 heart patients and categorized them as omnivores, vegans, or vegetarians and found that those who consumed the most carnitine, present in animal products, increased their risk for heart disease by producing more artery-clogging metabolites. 

This study lends insight into other components of meat products, besides saturated fat and cholesterol, that elevate the risk of heart disease.

References:

- Meat and diary

- Tang WHW, Wang Z, Levison BS, et al. Intestinal microbial metabolism of phosphatidylcholine and cardiovascular risk. N Engl J Med. 2013;368:1575-1584.

- Koeth RA, Wang Z, Levison BS, et al. Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis. Nat Med. Published online April 7, 2013. 

Chiclayo - Lambayeque, Peru 26.04.2013