Tyroid Regulation

English: Thyroid gland

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Thyroid Regulation

The thyroid gland is a butterfly-shaped organ located in the neck. Its main function is to produce thyroid hormones, which control the body’s metabolic rate. The thyroid gland uses iodine (mostly available from the diet in foods such as seafood, bread, and salt) to produce thyroid hormones. The two most important thyroid hormones are thyroxine (T4) and triiodothyronine (T3). While a small amount of T3 is actually made in the thyroid gland, most of it is converted in the tissues from the T4 released from the thyroid gland into the blood. T3 is the active hormone that affects the metabolism of cells. An excess of thyroid hormones (hyperthyroidism) overstimulates the body, resulting in increased heart rate, anxiety, and weight loss, while a lack of thyroid hormones (hypothryoidism) can cause depression, sluggishness, weight gain, and heart failure. Hyperthyroidism is rare (affecting about 1 percent of the population), while mild, subclinical hypothyroidism may be much more common than most people think. Subclinical hypothyroidism is estimated to occur in a significant percentage of the adult American population (Hollowell JG et al 2002). One side effect of thyroid deficiency is high cholesterol. It is very possible that many people are being prescribed cholesterollowering statin drugs while their underlying problem—low thyroid function—goes unaddressed. The most common cause of overt hypothyroidism in the United States is an autoimmune disorder known as Hashimoto’s thyroiditis (Lorini R et al 2003). This condition is characterized by an overactive immune system response that floods the thyroid gland with white blood cells that attack the gland. Hashimoto’s thyroiditis is more common in women than in men, and there is a genetic component to the disease. Worldwide, a lack of dietary iodine is the leading cause of hypothyroidism (Delange F 1998). Iodine is necessary for the synthesis of thyroid hormones. Since table salt was iodized in the United States, lack of dietary iodine has not been a major problem, though cases of iodine deficiency are still reported. Besides iodine, thyroid function can be affected by a number of nutrients, including zinc and selenium. Deficiencies in either of these have been shown to increase the risk of hypothyroidism. There is evidence that the standard blood test reference ranges may cause many cases of hypothyroidism to be missed. Based on published clinical data, Life Extension advocates a more complete thyroid evaluation to rule out thyroid deficiency as a cause of common age-associated maladies such as depression, fatigue, and unwanted weight gain. Hypothyroidism is typically treated with supplemental thyroid hormones. There are a number of approaches to increasing thyroid hormone, including use of synthetic hormones (both T3 and T4) and natural desiccated thyroid hormone from animals. New combination drugs provide fixed ratios of T3 and T4. The choice of which form of thyroid hormone to use is an individual decision, to be made on the basis of blood tests and effectiveness of therapy.


The vast majority of the thyroid hormone produced by the thyroid gland is T4. However, T4 has only a slight effect on the body’s metabolic rate. The more active hormone is T3. To supply the necessary T3, the liver and other tissues convert T4 into T3. T4 and T3 are essential for regulating metabolic processes throughout the body, including (1) maintaining the basal metabolic rate; (2) making more glucose available to meet the elevated metabolic demands; (3) stimulating new protein synthesis; (4) increasing metabolism of lipids and conversion of cholesterol into bile acids, activating lipoprotein lipase, and increasing sensitivity of adipose tissue to hormones that stimulate the breakdown of fat; (5) increasing cardiac output and blood flow; and (6) increasing neural transmission. If untreated, chronic hypothyroidism can result in myxedema, a rare, life-threatening condition. Mental dysfunction, stupor, cardiovascular collapse, and coma can develop after the worsening of chronic hypothyroidism. Patients may pass into a hypothermic stuporous coma and die (Jordan RM 1995; Smallridge RC 1992). Additional possible complications of chronic hypothyroidism include the following:

  •  Depression and psychiatric disorders. Panic attacks, anxiety, depression, phobias, and obsessive compulsive disorders are commonly encountered in hypothyroidism and hyperthyroidism (Romaldini JH et al 2004). Subclinical hypothyroidism is the most commonly encountered organic cause of depression (Saddock BJ 2000).
  •  Reduced cardiac output. In overt hypothyroidism, cardiac contractility and cardiac output are decreased, and vascular resistance is increased. These changes also affect people with subclinical hypothyroidism, but to a lesser degree (Danzi DS et al 2004).
  • High blood pressure. Hypothyroidism is often accompanied by diastolic hypertension that, in conjunction with elevated cholesterol (see below), may promote atherosclerosis (Duntas LH 2002). Hypertension is relatively common among patients with laboratory evidence of hypothyroidism; in one study, 14.8 percent of patients with hypothyroidism were hypertensive, compared with 5.5 percent of people with normal thyroid function (Saito I et al 1983).
  •  High cholesterol. Hypothyroidism is characterized by hypercholesterolemia and a marked increase in low-density lipoproteins and apolipoprotein A. These changes accelerate atherosclerosis, which causes coronary artery disease (O’Brien T et al 1993). Subclinical hypothyroidism has been associated with endothelial dysfunction, aortic atherosclerosis, and myocardial infarction (Duntas LH 2002). Thyroid hormone replacement therapy may slow the progression of coronary artery disease (Perk M et al 1997) because of its beneficial effects on lipids (Duntas LH 2002; Althaus B et al 1988; Fowler PB et al 1996).
  • Elevated C-reactive protein. Clinical and subclinical hypothyroidism are associated with increased levels of low-grade inflammation as indicated by elevated C-reactive protein and may be a risk factor for development of cardiovascular disease in younger males (Kvetny J et al 2004).
  •  Musculoskeletal system. Hypothyroid patients may exhibit joint aches and effusions and pseudogout (Westphal SA 1997).
  • Reproductive system problems. In women, hypothyroidism is associated with menstrual irregularities, absence of ovulation, and infertility (Joshi JV et al 1993). In men, hypothyroidism is associated with abnormalities of gonadal function (Wortsman J et al 1987).
  • Pregnancy complications. Subclinical and postpartum hypothyroidism are gaining recognition as serious health problems among women. In pregnancy, the fetus is dependent on the mother for adequate thyroid hormone. Postpartum thyroiditis, or chronic inflammation of the thyroid gland, may develop in as many as one out of 10 women after giving birth.


The most common test used to measure thyroid function is determination of thyroid-stimulating hormone (TSH) levels. TSH is produced by the pituitary gland; it stimulates the thyroid gland to secrete T3 and T4. TSH is elevated in response to low thyroid hormone levels, while TSH levels are low in response to elevated thyroid hormone levels. While this test is commonly used, and recent improvements have made it more sensitive, there is a good chance that the standard reference ranges used by many laboratories are so wide that many people with subclinical hypothyroidism are not correctly diagnosed. This means that potentially tens of thousands of people suffering from depression, heart disease, or weight gain may be unaware that their conditions are actually due to low thyroid hormone. The standard reference range for TSH is between 0.2 and 5.5 mU/L. Any reading more than 5.5 mU/L would signal low thyroid hormone and possible hypothyroidism. Unfortunately, this TSH reference range is very broad. Many clinicians and scientists believe that the upper limit of the established “normal” range is too high to permit detection of people with significantly low thyroid function. In reality, a TSH reading of more than 2.0 may indicate lower-than-optimal thyroid hormone levels. Patients in this group have an increased chance of developing frank hypothyroidism (a TSH greater than 5.5) and may also suffer from symptoms such as depression and weight gain. One study found that TSH levels of more than 4.0 are associated with increased risk of heart disease (Hak AE et al 2000). According to a study reported in Lancet, one of the world’s leading medical journals, various “normal” TSH ranges may actually be associated with adverse health outcomes (Dayan CM et al 2002):

  • TSH greater than 2.0: increased 20-year risk of hypothyroidism and increased risk of thyroid autoimmune disease
  •  TSH greater than 4.0: greater risk of heart disease
  • TSH between 2.0 and 4.0: cholesterol levels decline in response to T4 therapy

Hashimoto’s thyroiditis is diagnosed by tests to detect the presence of autoimmune antibodies to thyroid tissue.
Direct tests of thyroid function include measurement of thyroid hormones themselves. Both T3 and T4 can be determined in blood, though it is the level of free (not protein-bound) hormone that is biologically active and therefore relevant. Levels of free T3 and T4 will be below normal in hypothyroidism. Measurement of these hormones is commonly done only when TSH levels are known to be abnormal. Invasive procedures, such as biopsy or enzymatic studies, are occasionally required to establish a definite diagnosis. Gross abnormalities of the thyroid gland, detected by palpation, can be assessed by scintiscanning and by ultrasonography (Surks MI et al 1990).


The most common treatment for low thyroid hormone levels consists of thyroid hormone drug replacement therapy. The goals of thyroid hormone replacement are to relieve symptoms and to provide sufficient thyroid hormone to decrease elevated TSH levels to within the normal range (Hennessey JV et al 1986). Conventional treatment almost always begins with synthetic T4 drugs, including Synthroid® and Levoyxl® (levothyroxine). Low doses are usually used at first because a rapid increase in thyroid hormone may result in cardiac damage (Arnow WS 1995).

In a study of thyroidectomized rats (rats whose thyroid glands had been surgically removed) treated with levothyroxine alone, no single dose was able to restore normal concentrations of TSH, T4, and T3 in the blood and normalize T4 and T3 levels in all tissues and organs analyzed (Escobar-Morreale HF et al 1995). In most tissues, the dose of levothyroxine required to produce normal T3 levels resulted in significantly elevated T4 levels. For some patients, hypothyroidism symptoms persist despite standard thyroxine or levothyroxine replacement therapy. T4 therapy may be no more effective than placebo in improving cognitive function and psychological well-being in patients with symptoms of hypothyroidism, despite thyroid function test scores well within the reference range (Pollock MA et al 2001; Walsh JP et al 2001). Instead, only combination therapy, using levothyroxine administered at the same time as T3, is able to restore natural thyroid hormone levels. One such combination option is a drug called Thyrolar, which combines synthetic T3 and T4 in a fixed 4:1 ratio. Caution should be used, however, in administering T3 to people over age 50 because of the increased risk of cardiac problems due to increased levels of T3. Another T3 option is a drug called Cytomel®, which is a synthetic form of T3 and which can be used in combination with T4. A recent study reported that in some hypothyroid patients, the combination of T4 and T3 resulted in improved mood and psychological function compared with monotreatment with T4 (Bunevicius R et al 1999). Other studies have failed to demonstrate any advantage of the combination therapy, although the results do suggest the possibility of a subset of hypothyroid patients who would benefit from combination therapy (Sawaka AM et al 2003; Walsh JP et al 2003).


Armour thyroid (Thyrar), Nathroid, and Westhroid are prescription medications that contain desiccated thyroid derived from the thyroid gland of the pig. Natural thyroid extracts have been used since 1892 and were approved by the Food and Drug Administration in 1939. Armour thyroid and most other natural glandular preparations are made to standards approved by the United States Pharmacopoeia.

Natural thyroid extracts were largely replaced in clinical medicine by levothyroxine (Synthroid®) because the natural extracts have a reputation for being impure and inconsistent from dose to dose.

Armour thyroid (desiccated thyroid) is preferred by some clinicians because it may achieve better results for a wider range of symptoms than levothyroxine alone (Gaby AR 2004). While levothyroxine consists solely of T4, desiccated thyroid contains approximately 80 percent T4 and 20 percent T3, as well as other iodinated compounds (diiodotyrosine and monoiodotyrosine).

Patients with hypothyroidism show greater improvements in mood and brain function if they receive treatment with Armour thyroid rather than Synthroid®. Researchers found that substituting Armour thyroid led to improvements in mood and in neuropsychological functioning.

Ultimately, there may not be a single correct approach to low thyroid hormone levels. Instead, the best option may be to monitor thyroid levels through regular blood testing and experiment with various approaches to see what yields the best blood results and resolves any symptoms. Some people may prefer to begin with desiccated thyroid, while others may find it preferable to begin with T4 supplementation, then move to a combination T3-T4 therapy if they experience no improvement from T4 alone.


Iodine and minerals. Iodine is required by the body to form thyroid hormone, and iodine deficiency can lead to goiter (abnormal enlargement of the thyroid gland) and hypothyroidism. Currently, most cases of iodine deficiency occur in developing nations. In industrialized countries where iodized salt is used, iodine deficiency has become rare (Stewart JC et al 1976).

Vegetarians, however, are at risk of developing iodine deficiency, especially if they live in areas where the soil is low in iodine. Vegans, who do not eat iodine-enriched dairy products, are at an even higher risk (Remer T et al 1999). Other minerals, including iron and zinc, are essential for normal thyroid hormone metabolism. Coexisting deficiencies of these elements can impair thyroid function. Iron deficiency impairs thyroid hormone synthesis by reducing activity of iron-dependent thyroid peroxidase. Iron supplementation improves the efficiency of iodine supplementation. A study found that TSH has a significant effect on the concentration of iodine, selenium, and zinc in normal and altered human thyroid (Bellisola G et al 1998). The roles of iron, zinc, and copper in the thyroid are less well defined, but reduced intake of all these elements can damage thyroid hormone metabolism (Arthur JR 1999).

Zinc. In animal studies, single and multiple deficiencies of iodine, selenium, and zinc have distinct effects on thyroid metabolism and structure (Ruz M et al 1999). In animal studies, zinc deficiency was associated with decreased concentrations of T3 and free thyroxine in serum by approximately 30 percent when compared with zinc-adequate controls (Kralik A et al 1996). Zinc may play a role in thyroid hormone metabolism in patients with low T3 and may contribute to conversion of T4 to T3 in humans (Nishiyama S et al 1994).

Selenium. Selenium is required for appropriate thyroid hormone synthesis, activation, and metabolism. Adequate selenium supports efficient thyroid hormone synthesis and metabolism and protects the thyroid gland from damage caused by excessive exposure to iodide (Zimmerman MB 2002). Long-term selenium deficiency in experimental animal models led to thyroid cell death and scarring after high iodide loads (Kohrle J 1999). Selenium deficiency may seriously influence the generation of free radicals, the conversion of thyroxineT4 to T3, and the autoimmune process (Kohrle J 1999). One study also found that selenium supplementation decreased the inflammation that is associated with autoimmune thyroiditis.

During this study, female patients with autoimmune thyroiditis and elevated antithyroid antibodies were given selenium. At the end of the study, researchers found that a significant percentage of the patients had normalized their antibody concentrations (Gartner R et al 2002).

Vitamins. Newer research has suggested that antioxidant vitamins, such as vitamin C and vitamin E, can reduce the oxidative stress caused by hypothyroidism. In one animal study, vitamin E was shown to protect animals from increased oxidation and thyroid cell damage (Sarandol E et al 2005). Another study found that vitamin E reduced proliferation of goiter cells and autoantibodies (Oner J et al 2003). Finally, an antioxidant mix containing vitamins C and E, along with turmeric extract, reduced hypothyroidism in animals (Deshpande UR et al 2002).

Dietary Recommendations

Some foods contain goiterogenic substances that prevent the utilization of iodine. These foods include canola oil, Brassica vegetables (e.g., cabbage, Brussels sprouts, broccoli, and cauliflower), corn, cassava, sweet potatoes, lima beans, and pearl millet.

The actual content of goitrogens in these foods is quite low, however, and cooking destroys it.

Hypothyroid patients should also avoid soy supplements (Bell DS et al 2001; Jabbar MA et al 2001).


People with low thyroid are often placed on synthetic hormone preparations, such as Synthroid® and Unithroid® (synthetic T4), or Cytomel® (synthetic T3). A combination synthetic T3 and T4 is available (Thyrolar). Ultimately, which of these drug regimens is best depends on each person’s response. Natural glandulars, such as Armour Desiccated Thyroid Hormone, Nathroid, and Westhroid, derived from the thyroid gland of the pig, contain T3 and T4 and most closely resemble human thyroid hormone. The following supplements have been shown to enhance thyroid function:

  •  Iodine—150 micrograms (mcg) to 1.5 milligrams (mg) daily (Note: Take milligram doses of iodine only under a physician’s supervision.)
  •  Zinc—30 to 60 mg daily
  • Copper—1 to 2 mg daily
  •  Selenium—200 to 400 mcg daily
  • Vitamin E—400 international units (IU) daily (with at least 200 mg gamma tocopherol)
  •  Vitamin C—2 to 3 grams (g) daily

In addition, patients with low thyroid hormone may be deficient in DHEA, a vital hormone that serves as a precursor of sex hormones such as estrogen and testosterone (Tagawa N et al 2000). A normal beginning dose is 15 to 75 mg, followed by blood


An aggressive program of dietary supplementation should not be launched without the supervision of a qualified physician. Several of the nutrients suggested in this protocol may have adverse effects. These include:


  • Do not take copper supplements if you have Wilson’s disease.
  • Consult your doctor if you take copper supplements and have chronic liver failure and/or chronic kidney failure.
  • Do not take high doses of copper. High doses of copper are extremely toxic.
  • Copper can cause gastrointestinal symptoms such as nausea and diarrhea.

Potassium iodide

  • Potassium iodide can cause hyperthyroidism in older people with nodular goiters.
  • Potassium iodide may exacerbate symptoms of autoimmune thyroiditis.
  • Potassium iodide may cause rashes, arrhythmias, central nervous system effects (confusion, numbness, tingling, weakness in the hands or feet), hypothyroidism, hyperthyroidism (Jod-Basedow phenomenon), parotitis (iodide mumps), thyroid adenoma and small bowel lesions.
  • Potassium iodide may cause hypersensitivity reactions including angioedema, symptoms resembling serum sickness (fever, arthralgia, eosinophilia, lymphadenopathy), cutaneous and mucosal hemorrhages, urticaria, thrombotic thrombocytopenia purpura (TTP), and fatal periarteritis.
  • Enteric-coated potassium iodide may cause nonspecific small bowel lesions manifested by stenosis with or without ulcerations. These lesions may cause hemorrhage, obstruction, perforation and death.
  • Chronic intake of pharmacological doses of iodides (>2 mg) can lead to iodism characterized by frontal headache, pulmonary edema, coryza (head cold), eye irritation, skin eruptions, gastric disturbances, as well as inflammation of the tonsils, larynx, pharynx, and submaxillary and parotid glands.


  • High doses of selenium (1000 micrograms or more daily) for prolonged periods may cause adverse reactions.
  • High doses of selenium taken for prolonged periods may cause chronic selenium poisoning. Symptoms include loss of hair and nails or brittle hair and nails.
  • Selenium can cause rash, breath that smells like garlic, fatigue, irritability, and nausea and vomiting.

Vitamin C

  • Do not take vitamin C if you have a history of kidney stones or of kidney insufficiency (defined as having a serum creatine level greater than 2 milligrams per deciliter and/or a creatinine clearance less than 30 milliliters per minute.
  • Consult your doctor before taking large amounts of vitamin C if you have hemochromatosis, thalassemia, sideroblastic anemia, sickle cell anemia, or erythrocyte glucose-6-phosphate dehydrogenase (G6PD) deficiency. You can experience iron overload if you have one of these conditions and use large amounts of vitamin C.

Vitamin E

  • Consult your doctor before taking vitamin E if you take warfarin (Coumadin).
  • Consult your doctor before taking high doses of vitamin E if you have a vitamin K deficiency or a history of liver failure.
  • Consult your doctor before taking vitamin E if you have a history of any bleeding disorder such as peptic ulcers, hemorrhagic stroke, or hemophilia.
  • Discontinue using vitamin E 1 month before any surgical procedure.


  • High doses of zinc (above 30 milligrams daily) can cause adverse reactions.
  • Zinc can cause a metallic taste, headache, drowsiness, and gastrointestinal symptoms such as nausea and diarrhea.
  • High doses of zinc can lead to copper deficiency and hypochromic microcytic anemia secondary to zinc-induced copper deficiency.
  • High doses of zinc may suppress the immune system.
  • Thyroid hormone synthesis, with Pendrin seen a...

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The Plaskett Therapy


Dr Lawrence Plaskett is vice chair of the Nutritional Council in Britain.

After a degree in biochemistry at Cambridge, a doctorate at London University and a number of years in food companies and Government agencies, Dr Plaskett turned his extensive knowledge to updating the Gerson Therapy. His argument was simple. Dr Gerson was brilliant but since his death over 40 years ago much more has been learned about nutrition and biochemistry.

A nutritional approach to cancer should be nationally available

It is Plaskett’s firmly held view that a nutritional approach to cancer should be nationally available. More fundamentally he argues that orthodox authorities are already in full acceptance that nutrients can protect against the inception of cancer1. And that various sources indicated that up to 60 per cent of cancers appear to have nutritional cause.

This may or may not be the case. Indeed, cancer development is a multi-stop process and nutrition, or rather poor nutrition, may be a factor in virtually all cancers, even if other factors are more damaging.

As a biochemist he sites research showing, for example, that

  1. Flavenoids such as quercetin (onions) stop the proliferation of cancer cells in vitro, especially if vitamin C is present (Kandaswami)
  2. Quercetin and genistein (a soya isoflavone) are the most potent anti-proliferating flavenoids in colon cancer (Kno)
  3. Quercetin has potential in the treatment of leukaemia (Teofil)
  4. Catechins in green tea reduce size of human prostate and mammary tumours (Liao)
  5. Beta-carotene and vitamin C influence the survival of women with breast cancer (Ingram BJC 1994)
  6. Lycopene (tomatoes) inhibits prostate cell growth, as do beta-carotene, canthavanthin and retinoic acid. Coenzyme Q10 produces good results with breast cancers (Lockwood 1994).

Plasket argues that many recent scientific discoveries have proven that Gerson was, indeed, right and considerably “ahead of his time”. His research into the latest scientific studies has supported, for example, the importance of omega 3 (from fish oils and linseed oil) as an essential element in the good health of cells; the use of coffee enemas to induce raised levels of glutathione S-transferases, the enzymes of liver detoxification; the use of high potassium and digestive enzymes.

There is no need for castor oil, iodine and iodide, dried thyroid, liver juices and liver injections

Where he feels recent studies have added to Gerson is that there is no need for castor oil, iodine and iodide, dried thyroid, liver juices and liver injections. Instead he recommends a very detailed and precise list of supplements, some of which vary according to the cancer (see Appendix).

Plaskett is very open and honest about what is still unknown about the particular ingredients of plants, vegetables and fruits that might be protective probably because he is such a precise man.

He sites carotenoids, flavanoids, indoles, thiocyanates, ellagic acid, commarins and limonaids as protective, but given that there are 4000 flavenoids known to science for starters he is honest enough to conclude that exactly which ones are the best, and how much should be taken of each is imprecise. With quercitin he adds that large quantities of onions might not be too good for the digestion or even breathe, but supplements (which are available) might lack important “assisting” micronutrients.

Plaskett included in his therapy:

  1. coffee enemas (but less than Gerson)
  2. fruit and vegetables (but less than Gerson)
  3. potassium (as Gerson), plus magnesium in addition to ensure that the sodium pump worked effectively
  4. linseed oil (as Gerson) plus fish oil
  5. digestive enzymes (as Gerson) but supplemented by amino acids
  6. bowel flora bacteria (not used by Gerson)
  7. aloe vera (not used by Gerson) – it stimulates the immune system and is a glycoprotein (see later)
  8. high fruit and vegetables but concentrating on them with scientific evidence
  9. adjustment of therapy to certain different cancers – e.g. the use of soya for hormonal cancers
  10. the use of very specific levels of certain supplements.

His scientific studies have led him to seven areas for inclusion in his therapy.

  1. Antioxidants – using vitamins E, C, curcuminoids from turmeric, Coenzyme Q10, and multiple carotenoids and flavenoids.
  2. Anti-proliferating agents to slow down cancer proliferation e.g. flavenoids, carotenoids, vitamin A, curcuminoids.
  3. Detoxifying – e.g. organic sulphides from garlic, thiocyanates from brassicas and magnesium to increase glutathione levels.
  4. Differentiators – to induce cancer cells to become more “normal” e.g. bromelain (from pineapple), zinc, s-allyl cysteine (from garlic).
  5. Inhibitors of metastatis – stopping cancer spreading, e.g. bromelain, soya.
  6. Immune stimulation – e.g. aloe vera, bromelain, vitamins and minerals.
  7. Angiogenesis inhibitors – inhibiting growth of new blood vessels needed by tumours, e.g. soya bean genistein, garlic.

The therapy is vigorously vegan. Dairy products, eggs, fish and meat are vigorously excluded. A low protein diet has been shown to be effective against cancer (Tannenbaum). All fried foods are avoided, as are processed foods.

The therapy is vigorously vegan

Fresh vegetable intake is high, but uses only those with proven phytonutrients with anti-cancer properties e.g. garlic, cabbage, red-leaved lettuce, carrots, celery, parsnips, parsley, onions (red and green), tomato, aubergine, broccoli, cucumber, kale, cauliflower, sweet potatoes, radishes, Brussel sprouts, endive, watercress, capsicum peppers.

Herbs and spices are used: liquorice, ginger, turmeric, mint, horseradish, oregano, rosemary, sage, thyme, chives, basil, mustard and tarragon (all organic).

Plaskett even provides a list of daily requirements:

  1. Garlic 10 gms
  2. Fresh onion 100-150 gms
  3. Fresh tomato 200 gms
  4. Turmeric powder 5 gms
  5. Pulses-fresh and dried peas, lentils, chickpeas and beans 40 gms
  6. Soya (only included if the cancer is hormonal)
  7. Nuts and seeds are avoided to minimize fat and protein intake
  8. Oats 50 gms
  9. Brown rice 125 gms
  10. Buckwheat
  11. Barley
  12. Fresh sweet corn
  13. Occasionally potatoes – bake and boiled – freely used
  14. No tea or coffee – but dandelion, organic Japanese green tea, rosibosch tea are allowed
  15. Sugar of all kinds (including honey, syrup, jams)
  16. Textured soya Confectionary
  17. Chocolate Ice cream
  18. Fizzy soft drinks
  19. Squashes
  20. Alcohol
  21. Yeasts
  22. Oxo
  23. Marmite
  24. Bovril
  25. Modified foods
  26. No fats (because it activates carcinogens) other than a limited amount of linseed oil and fish oil (both for omega 3)
  27. Dried fruit (it contains sulphite)

Forbidden foods include:

Juices consist of six per day (all freshly squeezed)

  • 1 glass of orange juice
  • 2 glasses of leaf juice (endive, watercress, lettuce, green peppers, red cabbage)
  • 3 glasses of apple and carrot (1:1)
  • Some beetroot juice is also used.


Of interest may be the nutritional developments in hand for the Plaskett Therapy.

  1. Brassica vegetables possess a number of anti-cancer agents. Even higher levels of some of these are found in germinating broccoli seeds.
  2. Some cultivations of garlic produce higher selenium levels and these bulbs have been linked with, for example, effective prevention of mammary tumours (Ip and Lisk). Garlic normally contains sulphide rather than selenium.
  3. Saffron has anti-cancer components crocin, picrocin and saframal.
  4. Shiitake mushrooms have 1:3 beta-glucan polysaccharide which has shown strong anti-cancer properties.
  5. Curcuminoids seem to exhibit more anti-cancer properties, the more research is done!
  6. Limonene-rich orange peel oil is also strong in anti-cancer properties although the oil may produce negatives too.

Clearly, here we are looking at a very detailed, disciplined and thoroughly prepared nutritional plan. The detail of supplements down to the exact number of milligrams is very different from the more casual juicing plan of Gerson.

Either way both Gerson and Plaskett fervently believe that nutrition if poor can cause cancer; and nutrition if perfected can restore health.

We would be wise to heed both men…

Outcomes of the Therapy

A full enquiry by an independent nutritional practitioner into the results of the therapy over the 8-year period of use is being mounted using the The Nutritional Cancer Therapy Trust’s records. The first indications are that:

40 full recoveries were obtained (i.e. no diagnosable signs of cancer with the patient being well). These represent 57% of the patients who followed the protocol for the specified period of time. Among those who died there are indications that some had defaulted in continuing to use certain components of the therapy, suggesting that, if there had been fully rigorous control of the treatment the recovery rate could have been higher. In any case, many of those who died did so after surviving well beyond the length of their original prognosis, indicating that the therapy had been a partial success in their cases also. The cases whose records were available for study did not represent all the patients who undertook the therapy, so there could be more than the known 40 recoveries.

The drop out rate for patients was high due to various factors, including the rather strict demands of the therapy, family or financial problems, lack of a home carer, advice given against the therapy by orthodox doctors and the intervention of medical situations making the continued use of the therapy too difficult.


By L.G. Plaskett BA, PhD, C.Chem, FRIC

This Newsletter provides details of a nutritional programme for cancer sufferers that has been arrived at after careful analysis of the available scientific research and which has been tested in use over an 8-year period (1998-2006) by the Nutritional Cancer Therapy Trust. Because I designed the therapy for them, the Trust gave it the name “The Plaskett Therapy”. This programme includes many foods and nutrients that are known to have an anti-cancer effect according to research published in reputable scientific and medical journals. The author, a medical research scientist with long knowledge and experience of nutritional medicine, put them together on the basis of published research information. This account specifically avoids making any claim on the part of the author to treat or to cure cancer. It offers information but definitely does not constitute medical advice for any individual cancer sufferer. Nonetheless the programme disclosed and discussed herein will be referred to as a “therapy” because its intent is to help the condition of cancer sufferers by altering the body biochemistry in beneficial ways. The distinct hope is there that this may proceed to the point where the cancerous process is reversed. Observation of those who have used the therapy indicates that this may occur with sufficient frequency to justify real therapeutic interest. Indeed, the author is writing this because of his seriously held opinion that a great many cases of cancer, even cases that are terminal under orthodox medicine, can be reversed with the use of this therapy.

Why Use Nutrition in Cancer?

Serious interest in the potential for nutritional medicine in cancer therapy is more than justified by the severe limitations of current forms of cancer treatment with orthodox medicine. Although there is much that these therapies can achieve, huge numbers of patients are being left eventually with no further treatment options and go on to die. Moreover, there have been repeated and widespread accounts in the scientific and medical literature that nutritional factors powerfully influence the development and growth of cancer. Many would say that, given the full weight of scientific evidence, the health professions have been very remiss in not carefully investigating the potential power of nutrition as cancer treatment. Given the potential of nutritional therapy the determination to avoid investigating it seems tantamount to letting the public down.

Why is Nutritional Treatment not being Used Widely?

Money and decision-making power in cancer research is in the hands of the orthodox medical profession. That profession seems greatly committed to the currently standard techniques of surgery, radiotherapy and chemotherapy and very little else. Those who would like to advance the idea that other forms of therapy, like the nutritional approach, should be given a full and fair trial usually report a very negative response. Government sources of funding and charitable sources alike usually refer applications for such research funds to arbiters who are in the orthodox profession. To those of us who are concerned with advancing new ideas in the field the seemingly inevitable negative outcome of such applications may appear to be determined largely by prejudice. The arbiters involved commonly have little knowledge of nutrition and the extent of its medical possibilities when applied as therapy. The fear may be that vested interests and protectionism within the orthodox profession and the drugs industry really determine these outcomes.

Whatever the cause, the result has been that all attempts to bring scientifically supported nutritional measures into the mainstream of cancer treatment by conducting trials have been consistently thwarted.

Does Nutritional Cancer Treatment have a History?

In the nineteenth and early twentieth centuries there was much trouble with charlatans who would deliberately offer false remedies for cancer in order to profit fraudulently. This quite properly resulted in the UK in the Cancer Act of 1939 that prohibited and provided punishment for offering unauthorised treatment for cancer. However, this Act that was intended to stop charlatans is now being used to suppress genuine and well-intentioned efforts to deal with cancer by means of alternative medicine. One can offer cancer patients nutritional advice designed to improve their health status but must avoid indicating that the advice might cure or alleviate their cancer. This has naturally acted as a deterrent to those who might otherwise try out new cancer treatments, even when they appear to have genuine potential. Similar onerous deterrents exist in the United States.

Nonetheless, some dedicated individuals have continued to put themselves at legal and professional risk in order to apply nutritional therapy to the cancer cause. These are too numerous to enumerate. Instead I list a few of those that are to some degree akin to the Plaskett Therapy in their approach and their medical philosophy. I make particular mention of the therapies of Kelley in the USA and Gerson in the USA and Mexico. I regard both of these as forerunners of my own approach. Both used a thoroughgoing approach to diet and nutrition. Both addressed the problem of protein digestion in cancer patients. Both used proteolytic enzymes for this purpose and Gerson used a very low protein diet. Both employed detoxification procedures, a fact that places both of these therapies into the Naturopathic category. Both included coffee enemas in the list of detoxifying procedures. These are intended to detoxify the liver of the patient and to leave the patient in a better condition to detoxify the body as a whole. Both used “organ flushes”, namely intensive procedures for detoxifying a particular organ. The liver and gallbladder received special attention, with Gerson employing a regular castor oil treatment for this purpose. The Gerson therapy includes twelve or more glasses daily of freshly pressed fruit and vegetable juices, a daily vegetable soup, potassium/iodine supplements and thyroid gland extract. Gerson also used linseed oil (also known as “flaxseed oil). This was a brilliant step suggestive of special insight at a time when the role of Omega-3 fatty acids was not understood. The therapy also includes focusing upon the acid/alkali balance and the sodium/potassium balance of the body, following the leads provided earlier by Cope, Reich and Barefoot. Others have also taken up the issue of the acid/alkali balance from around 1950 onwards.

The Gerson therapy in particular was well written up by its author. His book, “A Cancer Therapy – Results of 50 Cases”, gives full details of the therapy and records some very favourable outcomes. These were often achieved in desperate and advanced cases. Nonetheless several sources have offered me the opinion that this therapy is less effective today than in Gerson’s time and that Gerson’s personal qualities as a caring doctor may have contributed to his level of success. It has also been suggested that today’s cancer patients are more toxic than those of the 1940s or 50s and hence may require different or additional treatment measures. I give every possible credit to Gerson and Kelley for their vision in times when much of today’s nutritional information was unavailable. I have never found it hard to accept the accounts of their success in many cases. These are the therapies that, in my view, constitute the principal nutritional cancer therapies of the past and both are still on offer in the present.

I also mention here the approaches of Dr Contreras in Mexico and Dr Budwig and Issels in Germany. These have little in common with Kelley and Gerson. Contreras, for example, focused upon use of shark cartilage, ozone therapy, ultraviolet blood irradiation, melatonin and laetrile as well as detoxification. The work of Budwig is nutritional but focuses upon using linseed oil in combination with cottage cheese. The latter is used as a source of sulphur amino acids, which it is, but clear evidence that the sulphur amino acids are of specific importance to the therapy seems to be lacking. At any rate this is an example of the very different forms that nutritional cancer therapy can take. Both Contreras and Budwig used some additional dietary provisions. Issel’s treatment is based primarily upon anti-cancer vaccines but also employs a long list of supplementary nutrients and herbs including co-enzyme Q10 and Vitamin C.

The Theory behind the Plaskett Therapy

I have not used agents such as laetrile, melatonin or ozone therapy. I tend to have doubts about therapeutic means of treatment that have nothing to do with the likely reasons for development of the primary tumour. Laetrile appears to have been effectively debunked as an anti-cancer agent and as a vitamin and shown to be severely toxic. Those supporting the concept behind ozone therapy need to explain why the body should require oxidizing therapy and anti-oxidant therapy at the same time, since they appear to have conflicting objectives.

I accept the view that was well stated by both Gerson and Kelley that cancer is a metabolic disease. That is to say that it comes about through faults in metabolism. This implies some degree of failure in the biochemical vitality of cells, resulting in a relative deficiency of cellular energy due to damage to enzyme systems or through a lack of catalysts needed for energy production. Damage to enzyme systems and, indeed, damage to the integrity of cell structure, can be brought about by toxic substances that react chemically with proteins, lipids and nucleic acids. Damage to nucleic acids seems to be a necessary part of the cellular damage that leads to cancer, leading to errors of copying the genetic material during cell division. Above all, the enzyme systems that are dedicated to the repair of DNA (desoxyribonucleic acids, the genetic material) may be compromised, with the result that damaged DNA can no longer be efficiently repaired. The removal of harmful waste materials and environmental toxins that gain access to the cells will obviously be impeded if detoxifying enzyme systems are either damaged, not produced in sufficient quantities, suffer from toxic inhibition or lack the energy supplies needed to detoxify.

Gerson, who passed away, I believe, in 1959, could not have known that the effects of cellular intoxication would, by the end of the twentieth century, be capable of such detailed explanation. Yet his work shows that he already understood the essence of this as if he had inklings of the future. He designed his therapy accordingly. But he did not have available to him all of the specific nutritional tools that are now known to support the energy-producing enzymes systems, support the detoxification enzymes systems (of which we now know several distinct types), minimize the inhibitory effects of toxins and promote the healing of toxic damage.

My therapy is dedicated to harnessing modern nutritional knowledge to all the above ends. I do not accept the view of those who argue that Dr. Gerson’s therapy should be preserved and used unaltered in today’s world. If Gerson himself had lived longer he would surely have harnessed cutting edge nutritional knowledge himself as more became known. He could not do that and yet it appears essential that someone should do it, creating a brand new therapy. The principles I employ, therefore owe much to the work of Gerson and Kelley but the protocol is based to a great extent upon new known facts in nutritional science. Some parts of Gerson’s protocol now seem not to have stood the test of time and hence, in my opinion, they should be discarded in favour of new measures.

Key Principles in the Design of the Plaskett Therapy

The first principle of my therapy is to provide the cells with luxury nutrition in respect of the well-established minerals and vitamins. I expected this to protect the cellular energy supply, the enzyme systems and the cell structure. Where these things have been compromised as part of the metabolic degradation that led to cancer, this luxury nutrition can be expected to permit and encourage a start to recovery, i.e. to start a shift towards more normal metabolism and a reactivation of the cellular repair mechanisms. Whether or not this in itself can be expected to reverse an established cancer was bound to be uncertain. On the whole the expectation would be, from biochemical considerations, that they would not achieve this unaided. One could have surmised that it would work in a few cases, since even several single nutrients have been shown to be capable of reversing cancer cases but only with a low level of reliability.

A good many of these well-established minerals and vitamins are known, from experiment, to have certain anti-cancer actions. In most cases what has been demonstrated is an ability to inhibit the initiation of cancer. That is different from reversing established cancer. In most cases we now have fairly good knowledge of the mode of action of these minerals and vitamins. This knowledge tells us how these nutrients act as co-factors for specific enzyme systems that play roles in such processes as energy generation, protein synthesis, the formation and maintenance of membranes and the synthesis and/or repair of the DNA. Also, some of these minerals and vitamins act to enhance detoxification or to reduce new toxin formation in the tissues. This is especially true of those that act as antioxidants. These include, among the common nutrients, Vitamins C and E and the mineral selenium.

It has long seemed obvious to me to formulate nutrient cocktails for cancer patients that would combine together agents that support a wide range of different cellular enzyme systems and that help to maintain cellular structure in a number of different ways. The principle here is to improve all systems if possible, prevent all types of intracellular degradation and then promote the repair and healing of the toxic damage that has accumulated. If cell biochemistry is improved in all these ways then the cell may 1) avoid becoming cancerous, 2) return, after suffering (at least) precancerous damage, to relative normality of structure and function (redifferentiation), 3) in the case of immune cells, be reactivated so as to be able to destroy those cancer cells that are beyond being reclaimed.

More than just Vitamins and Minerals

However, it seems clear that we cannot necessarily expect that the common essential micronutrients alone will actually restore the body to normal. Therefore in my therapy I call also upon a diverse group of substances called “phytonutrients”, a name that signifies that they are derived from plants. Some people prefer the name “nutriceuticals”, since that term can include substances derived also from animals or from bacteria or fungi. Some of these, like alpha-carotene for example (a member of the important group of “carotenoids”), are present in normal foods. If we do not get enough alpha-carotene it may be because we do not eat enough carrots or red palm oil. Carrots contain only a little of it, so one needs to eat a lot of them. Red palm oil is a bit of a speciality. Although it is in supermarkets in the UK, not everyone buys it, good tasting though it is. We may or may not even want or need the other components of this particular oil. Another large phytonutrient group are the flavonoids. Some very good flavonoids are present in tea, though there is room for doubt as to whether these are still good after going through the black tea manufacturing process or after the addition of milk to the beverage. Therefore, best advice is to use green tea for this purpose. Other flavonoids occur in other foods, all of which is starting the make the dietary selection very specific and rather complex. It called for a very directive approach (i.e. thou shalt eat this or that fruit or vegetable specifically), not just any type that you fancy. If one is a cancer patient it seems likely to be well worth putting up with this inconvenience for at least the chance to extend one’s life, improve one’s quality of life or even perhaps regain health. In my therapy I provide a diet and supplements programme designed to give a very potent daily input of these phytonutrients. I do not include them in the diet unless the published research literature indicates that the particular phytonutrient has a worthwhile anticancer action. The result is a protocol that provides an absolute abundance of phytonutrients having known anticancer actions. Some, like beta-carotene (which must be of natural origin) are at the same time both vitamin-like and a phytonutrient. There are many other important carotenoids, like lutein, zeaxanthin and lycopene. These, and the flavonoids, together go a long way towards explaining the known anticancer action of diets high in fruit and vegetables.

The Standard of Evidence

I start to take an interest in a particular nutrient or phytonutrient for the therapy if research papers show that it has an anticancer effect. These must be research papers accepted for publication in peer-reviewed scientific journals, not just statements in popular writing or on websites. Remember that anyone can write anything. Unsupported statements upon such matters are valueless unless confirmatory scientific work exists. The best type of research is a trial with human cancer patients. Since these are very hard to organise and there are usually ethical problems about including the necessary controls (patients not receiving the potentially therapeutic nutrients), these are few in number. Moreover, one really needs work with people with established cancers. Work on cancer prevention by nutrients, intensely interesting though that is, is not directly applicable to cancer treatment. The nutrient choices I have made are all supported by good research evidence, not always in human trials but sometimes in reported research in animal cancer or in laboratory trials using cultured cancer cells. That these do not always transfer to the human case is known and recognised, but what I am looking for are strong research indications of likely anti-cancer potency, even if it falls short of proof for individual substances. I have made reference to some of the research evidence for some of the nutrients and foods in the final section below. A full referencing to this literature would be very voluminous.

How do the Nutrients Produce their Effects?

The research literature revealed that there were at least 7 different mechanisms by which nutrients could exert an anticancer effect. They are not all the same with regard to how they act. These are the seven mechanisms below. I have indicated in each case one or more of the nutrients that act in the particular way.

Anti-Oxidant Effect – This comprises quenching free radicals to reduce new damage that can be done to the patients’ body cells, including immune cells, during the treatment. This may make the re-differentiation of cancer cells to normal cells more possible and prevent damage to recently repaired cells. Examples of this are Vitamins C and E, many carotenoids, many flavonoids, co-enzyme Q10 and the curcuminoids from the spice turmeric.

Anti-Proliferative Effect – This comprises slowing down the replication of the cancer cells. Since most tumours are in any case loosing cells at a great rate, this may be decisive in determining whether tumour growth slows down or stops. Examples are flavonoids, multiple carotenoids, Vitamin A and curcuminoids from turmeric.

Induction of Detoxifying Enzymes – This is the effect of increasing production of detoxifying enzymes and, by doing so, reducing toxins levels in the tissues. As a result cell damage will be reduced in the immune system and elsewhere. This may increase immune effectiveness. Moreover, further damage to recently repaired cancer cells will be reduced. Examples of substances working in this way are the organic sulphides from garlic, sulphoraphane and other thiocyanates from vegetables of the cabbage family, many other phytonutrients, coffee enemas to increase glutathione-S-transferase level in the liver and magnesium to increase glutathione levels as well as many minerals and vitamins.

Encouragement of Cell Re-Differentiation – This effect is to encourage genetic repair to cancer cells and thus to encourage tumour cells to become normal cells again. This is very much like encouraging desertion from the enemy’s army. Examples are bromelain – possibly zinc for DNA repair function and S-allylcysteine from garlic.

Inhibition of Metastasis – This is a slowing down of the process (metastasis) by which clumps of cancer cells detach from the tumour and migrate via the blood to establish secondary tumours in other parts of the body remote from the primary tumour. An example of a nutrient with this effect is bromelain.

Direct Immune Stimulant Effects – This is the effect by which nutrients directly stimulate those functions of the immune system that have most to do with the immune attack upon tumour cells. Examples are Aloe vera, bromelain and many minerals and vitamins.

Angiogenesis Inhibitors – This is the effect by which a nutrient inhibits the growth of the new blood vessels that the tumour needs and usually induces as it grows. Hence the result is to deny the tumour its blood supply and cause necrosis (death) of tumour cells. Examples of this effect are seen with the soya bean isoflavone, genistein.

In the design of my therapy I have taken all of these different anticancer actions into account. I have provided a blend of nutrients and phytonutrients that possesses all seven of these anticancer actions in the food and supplements of the therapy. I do not think that this approach has been consciously employed before.

The Cancer Patient Needs to Exclude Unhelpful Foods

There is a long exclusion list comprising textured soya, sugar of all kinds, molasses, honey and syrups, jam or other preserves, salt (except for potassium chloride as a salt substitute), confectionery, ice-cream, chocolate, carbonated beverages or squashes, alcohol, yeast or yeast extract, hydrolysed vegetable or animal protein, savoury liquids, pastes and cubes of whatever brand containing yeast extract or hydrolysed vegetable or animal protein, soy sauce, miso, tamari, and all canned or frozen products. Genetically modified foods are excluded by the requirement for organic produce. The dietary protein intake is kept low in accordance with the early work of Tannenbaum (1940), which received ample support in the 1970’s (e.g. Armstrong & Doll 1975, Hems 1978) and also much more recently (Fontana et al 2006). All fried foods are similarly excluded, to avoid using oil and the hazard of damaging that oil with high temperatures. Processed foods are entirely excluded, as one would expect in any naturopathic programme, to get away from process damage, nutrient depletion, lack of organic origin and salt and other additives. Also, the diet on the therapy is vegan and hence meat, dairy products, eggs and fish are all excluded rigorously. No separated fats or oils are used on the diet apart from those needed to deliver the Omega 3 essential fatty acids. A diet too high in total fat stimulates the production of an extremely unhelpful enzyme known to activate carcinogens and thereby to promote mammary, colonic, pancreatic and pulmonary cancers in animals. Hence, relatively low fat diets with adequate but not excessive polyunsaturated fatty acids would seem to be indicated.


I detail the methods used below.

Lifestyle and Environment

Although there is no a priori reason to think that removing the factors that cause cancer will necessarily help to reverse it, it was nonetheless decided to remove such factors as a precaution. Both laboratory experiments and the epidemiology of cancer are showing us that multiple factors may work together to generate the cancerous transformation. Lanza et al (1990) stated that 68% of cancer deaths in the USA were accounted for by diet, alcohol and tobacco. When “chemicals and other environmental factors” are also included Simone (1992) estimated that 80-90% of all cancers were accounted for. It seems clear that interaction of these different factors is important and that any anti-cancer programme should avoid known cancer-causing agents. Because carcinogenicity is a common property among chemicals of many types, it was decided to follow a general policy of excluding chemical agents as far as possible.

The following guidelines were therefore issued to all patients joining the programme. What follows is only a summary of those guidelines.

All food used should be organically grown. All tap water to be directly consumed or used for cooking should be treated to remove such contaminants as pesticides, nitrates and nitrites, heavy metals and metallo-organic compounds of heavy metals, chlorine from the Water Company’s treatment plant, organo-chlorine compounds which come from the chlorine treatment of water, PCBs, fluoride, aluminium etc. and for this purpose a reverse osmosis water treatment was recommended. All types of chemical exposure should be avoided. This includes household chemical products, including particularly aerosols, insect sprays, cosmetics that contain chemicals and hairsprays, gardening sprays and garden chemicals and any high concentrations of the vapour of petroleum products, such as oil and petrol. Smoking, alcohol and drugs are similarly excluded, whether the drugs have been medically prescribed or not. This is because this is a detoxifying therapy and cannot be expected to succeed in the presence of constant retoxification. In the case of dependence upon medical drugs, this can be a reason for difficulty or even exclusion from the therapy unless it can be resolved. Patients that are clearly dependent upon drugs should be identified and they should either not follow this therapy or, if practicable, should enter upon a period of gradual and controlled drug withdrawal under the proper supervision. This delicate matter may well depend upon the nature of the drug or drugs and the reason for their original prescription and must be handled professionally. These basic requirements for implementing the therapy entirely preclude patients who are having chemotherapy.

Details of the Therapy Diet

The foods were selected to embody the principles of balanced nutrition within the context of a vegan diet. All foods were grown without agricultural chemicals. The protein and fat intakes were not monitored individually but principles of the diet were applied with an element of choice by each patient. The protein content was normally about 50g/day, in accord with literature already quoted showing a relationship between tumour growth and protein intake. For similar reasons fat intake was controlled to about 25g/day while ensuring provision of essential fatty acids. Fresh vegetables were used (usually not less than 1000g fresh weight per day excluding potatoes), providing at least 80g of vegetable solids/day. Pulses were also used up to a limit of 40g/day. The selection of dietary items was based upon research literature showing that the foods contained anti-tumour biochemicals in significant concentration. Dietary items specifically prescribed included onions or shallots (120g/day) and garlic (10g/day) for their content of flavonoids and organic sulphides, dry powdered turmeric (5g/day) for curcuminoids, cruciferous vegetables (170g/day) for carotenoids (especially lutein and zeaxanthin), isothiocyanates and indoles. In some cases tomatoes (200g/day) were also taken for lycopene and other carotenoids. However, a full list of vegetables known to contain favourable levels of anticancer phytonutrients was provided to the patients.

Juices (minimum 200ml each, six/day) were taken, having been prepared from fresh oranges, apples, carrots and green leaf vegetables. These were selected as sources of multiple anti-tumour biochemicals, most particularly many different forms of carotenoids and flavonoids.

In addition the diet permitted whole grains in which rice and/or millet and also oats, played a prominent part. Buckwheat, barley and fresh sweet corn are used as occasional variations. The only oils used, and provided in measured amounts, were linseed oil and/or fish oil, the latter, which was not always used, being, obviously, a non-vegan item. The advantage of the fish oil is the long chain-length of the fatty acids, which makes them more directly usable.

The Coffee Enemas

Coffee enemas are used (4/day, 560-840ml each) for their naturopathically recognised purpose of increasing the detoxification capacity of the liver. Biochemically their role is to increase the titre of the enzyme family, the glutathione-S-transferases in that organ, as reported by Hildenbrandt in 1990. They comprise an extremely important set of enzymes of detoxification. Four enemas are used, spaced through the day. Each enema is prepared from 25g of organic ground coffee to one litre of treated water. Patients are supplied with a precise preparation method.

Due to the long use of coffee enemas in cancer patients, and also in non-cancer patients with chronic illness, there is little room for doubt about the safety of using these enemas. Those who wish to attack and suppress any nutritional approach to treatment have quoted one report that alleged there was some hazard in their use. However, the standard of proof in that report is so low as to make it unworthy of attention.

The Nutritional Supplements Used on the Therapy

The nutrients given as supplements, with daily intakes, were magnesium, as citrate, 1008mg, nicotinamide (Vitamin B3), 100mg, thiamine (Vitamin B1), riboflavin (Vitamin B2), pyridoxine (Vitamin B6), pantothenate (Vitamin B5), para amino benzoic acid, 50mg of each, cyanocobalamine (Vitamin B12) and biotin, 50µg of each, folic acid, 90µg, iron 30mg, zinc, 63mg, manganese, 63mg, chromium as the GTF form, 198µg, selenium as selenomethionine, 198µg, molybdenum 648µg, boron 5.4mg, silicon 162mg, Vitamin A, 7560 i.u., potassium, as mixed organic salts, citrate, gluconate and acetate, 2.72g, choline as choline bitartrate 1.5g, inositol, 1.5g, calcium ascorbate, 2.25g, ascorbic acid, 2.25g, citrus bioflavonoids, 500mg, beta-carotene, 14.5mg, alpha-carotene, 300µg, lutein, 110µg, zeaxanthin, 55µg, cryptoxanthin, 35µg, 19 different amino acids: individual intakes from 90mg to 450mg: total intake 5.4g, bromelain, 1500mg, co-enzyme Q10, 30mg, pancreatin, 3000mg, selenium as “Food State” form, 200µg, chromium as “Food State” form, 120µg, Vitamin C as “Food State” form, 500mg, Vitamin E as “Food State” form, 200mg, isoflavones of soya or clover (certain patients only): daidzein, 31mg, genistein, 8mg, glycitein, 21mg, fish oil, 5ml, Bifidobacterium bifidus, 4 billion active organisms, Lactobacillus acidophilus and rhamnosus, 10 billion active organisms, betaine hydrochloride, 1944mg, pepsin, 30mg.

The majority of these nutrients, or metabolites derived from them, have been implicated in inhibiting either the genesis or growth of cancer (or both) and reported as such in peer-reviewed scientific journals. Most of them were used in the form of three composite supplement products made up especially for use by the Trust.

Complex Homoeopathic Remedies

Two complex homoeopathic remedies from the German school were used in most versions of the Therapy (Co-enzyme compositum and Ubichinon from Biologische Heilmittel GmbH from Baden-Baden. These are remedies formulated to stimulate the cell-level respiratory and energy-generating processes. They are used in the form of injectable ampoules. The contents of one ampoule of each is injected subcutaneously twice per week in accord with manufacturers’ optimum recommendations. In variants of the therapy adapted to cancer of particular sites, different or additional remedies are used. It is quite widely believed by homoeopaths that low-potency remedies have the strongest effects close to the physical and physiological level and that they therefore have the more direct effects than higher potencies upon biochemical processes in the living cell. Homoeopathic remedies of this type (low-potency complex remedies) are very commonly used medicine in Germany, where they mainly originated, and other European countries but have had much less uptake in the UK. They differ from higher potency “classical” remedies in that they still contain, after dilution and secussion, some small quantities of the remedy materials. They appear to have major advantages over classical single remedies for initiating and maintaining detoxification and healing at the subcellular level as an adjunct to nutritional and naturopathic therapy.

Variations of the Therapy

The protocol of the therapy was not varied after the start except in cases where some disability prevented individual measures from being applied or where the intensity of the therapy had to be relaxed for a time due to patient responses. However, differences or additional measures for cancers of certain sites were specified where the research literature indicated special benefit. Some particular nutrients or foods are likely to be helpful with regard to the particular forms of cancer (e.g. isoflavones in oestrogen-related cancers, extra lycopene or tomatoes in pancreatic or cervical cancer). Variations in the homoeopathic element of the therapy were mentioned above.

Results and Conclusions

A full enquiry by an independent nutritional practitioner into the results of the therapy over the 8-year period of use is being mounted using the Trust’s records. The first indications are that:

40 full recoveries were obtained (i.e. no diagnosable signs of cancer with the patient being well). These represent 57% of the patients who followed the protocol for the specified period of time. Among those who died there are indications that some had defaulted in continuing to use certain components of the therapy, suggesting that, if there had been fully rigorous control of the treatment the recovery rate could have been higher. In any case, many of those who died did so after surviving well beyond the length of their original prognosis, indicating that the therapy had been a partial success in their cases also. The cases whose records were available for study did not represent all the patients who undertook the therapy, so there could be more than the known 40 recoveries.

The drop out rate for patients was high due to various factors, including the rather strict demands of the therapy, family or financial problems, lack of a home carer, advice given against the therapy by orthodox doctors and the intervention of medical situations making the continued use of the therapy too difficult.

The patients admitted to the therapy by the Trust have been, in the main, those who had no orthodox treatment currently on offer, or who opted to eschew orthodox therapy for reasons connected with their own personal belief systems. The doctors of the majority of the patients joining the therapy rated them as terminal.

This therapy should be offered to patients as a nutritional programme that is thought likely to benefit their general condition and quality of life rather than as a means to stop the cancer. Nonetheless, the results obtained so far in the application of the Therapy do suggest rather strongly that a modification of that view would be justified and that the method could well be offered as therapy for advanced cancer, quite openly and honestly, if the Law permitted it. That one cannot do that is due to a now archaic Law that should be altered as soon as possible.

In whatever country the therapy is applied the relevant Law of that country should always be followed. It is my understanding that all the patients who were admitted to the therapy came forward spontaneously to request it. My advice to the Trust was to follow that procedure and ensure that patients had a correct understanding of the position and, in the UK, to always follow the provisions of the Cancer Act (1939). At the same time I always felt that the UK Cancer Act should be amended so as to allow more scope for nutritional treatments to be developed by those who back them. The Cancer Act (1939) has, in fact been used to suppress the Nutritional Cancer Therapy Trust even though that body was run as a charity and did not engage in commerce. The community is now considerably poorer for that act of folly.

The Act was clearly put in place, quite correctly, to prevent trickery. But in this case it has had and is having a very suppressive effect upon a potentially very important area of work, in which the science indicates there is much serious potential.

Appendix 1 – Literature Evidence of the Anti-Cancer Activities of Important Dietary Items, Nutrients and Herbs Included in Therapy

Some readers may be satisfied to be assured that this work is based upon appraisal of the relevant research literature. For those who would like evidence to be specifically cited I offer the following section that names authors and literature references. My book “The Nutritional Therapy of Cancer (in preparation) gives far more extensive coverage of this.

Many natural products and foods have been shown to have quite powerful effects in the prevention of carcinogenesis. These have been reviewed by many authors including Wattenberg (1986), Block et al (1992), Stavric, (1994), Wargovich (1997), Ren & Lien (1997). Some of the biochemical substances involved would be classed as food constituents and others as herbal products. Many of these are also the subjects of a less voluminous but nonetheless impressive literature showing that they exert an anti-tumour effect upon established cancers (See for example, Pettit 1977).

A low protein diet is advocated for cancer patients and is known to activate some important immune system functions (Tannenbaum, 1940, Good and Jose 1973, Franceschi et al., 1989, Hildenbrand 1990, Buiatti et al. 1990, Böing et al. 1985). Werbach (1993) lists five studies that disclose an advantage, with regard to cancer incidence, for following a vegetarian diet. There are many reports of the negative effect of meat diets upon cancer; for example, Day et al. (1994) report that meat specifically (rather than just protein), was one of the factors that increased the development of a second primary tumour in patients who already had one.

The paper by Lindblad et al (1997) refers to previous studies on diet and renal cell cancer, which found “an inconsistent positive association with meat, milk, and protein”. Overall the evidence incriminates milk less than meat, but the link to total protein intake appears to be strong.

The case for use of onions and garlic in connection with cancer has been reviewed by (Ernst 1997) and the selenium compounds of garlic have been much implicated in its anti-cancer actions (el-Bayoumy et al, 1996, Lea, 1996).

Curcuminoids have been the subject of many reports showing an anti-cancer effect, e.g. Nagabhushan & Bhide (1992). Broccoli, and its anti-cancer active principal, sulforaphane, was the subject of a very careful investigation by Fahey et al (1997). There have been many studies of the anti-cancer effects of carotenoids, for example, Nishino, (1995), who studied several carotenoids apart from beta-carotene, including alpha-carotene and also fucoxanthin, a carotenoid dominant in the Phaeophyta or brown algae.

Aloe vera has been implicated in the possible treatment of cancer through several research reports. Aloe’s high molecular weight polysaccharide (in the form of a separated proprietary preparation, Acemannan) has been used to treat cancer in animals (Peng et al, 1991, Harris et al, 1991, Tizard, 1991, King et al, 1995) and effects of Aloe extracts upon human cancer tissue cells have been demonstrated (Winters et al 1981). The effect of Aloe vera juices, either gel or whole leaf products, upon established cancers in vivo has not been documented to the same extent but many anecdotal accounts of apparently successful human treatment have been recorded (Ritter, 1993, Ritter 1998). However, the ability of Aloe preparations to stimulate the animal and human immune system in vivo seems to be beyond doubt (Karaca, 1995, t’Hart et al 1989, Pulse TL & Uhlig, 1990).

Notwithstanding the previously published anecdotal accounts of success in cancer treatment with Aloe treatment alone, it was considered unlikely that this could provide a realistic and worthwhile cancer treatment on its own. Moreover, Aloe extracts taken by mouth could not be expected to fulfil the same function as the injected Acemannan employed by United States researchers in animals. It was therefore important that the Aloe should comprise just one constituent within a multi-component therapy.

Bromelain, an enzyme preparation obtained from pineapple stem juice, matches Aloe vera in that it also possesses both anti-inflammatory and anti-tumour properties as well as other benefits. Taussig and co-workers, in particular, studied the anti-tumour effects (Goldstein et al, 1975, Taussig et al 1985, Taussig et al 1988, Taussig et al 1991).

Evidence has continued to accumulate that certain flavonoids from natural products can discourage the growth of established tumours. Kandaswami (1993) demonstrated that flavonoids such as quercetin exert an antiproliferative effect upon squamous cell carcinoma in-vitro that is enhanced by Vitamin C. Kuo (1997) showed that quercetin and genistein were the most potent anti-proliferative flavonoids against cells of colon cancer. Armand (1988) carried out a study that included the screening of 200 naturally occurring flavonoids and found that quercetin enhanced the lifespan of mice with P-388 leukemia. Teofili (1992) demonstrated that quercetin was potentially useful in the treatment of acute leukemias. Liao et al (1995) found that catechins in green tea reduced the size of human prostate and mammary tumours growing in mice.

The same is true of the carotenoids and terpenoids. Beta-carotene and Vitamin C (or possibly other nutrients consumed within the diet that yielded these) appear to very strongly influence the survival of women with breast cancer (Ingram 1994). Wattenberg et al (1986) showed that “high doses of D-Limonene can cause regression of mammary tumours that have already reached a size that can be palpated grossly”. Rock et al. (1996) also found that a carotenoid-rich diet improved the prognosis after diagnosis of breast cancer. From this work it appears that the carotenoid lutein was particularly important. Hall (1996) found that beta-carotene, canthaxanthin and retinoic acid could inhibit the growth of human DU145 prostate cancer cells to the extent of 45, 56 and 18%, respectively. Lycopene was also found to inhibit cell growth.

The literature concerning the anti-tumour activities of vitamins, minerals and vitamin-like substances is too complex and voluminous to quote here. However, an example is that of Co-enzyme Q10. Following some work which showed that administration of high doses of Co-Enzyme Q10 (Lockwood et al 1994a) could favourably influence the progression of established cancer of the breast, Lockwood and colleagues (1994b) set out to find out the effect of combining this co-enzyme with a wide range of other vitamins and minerals. The trial involved 32 women with breast cancer. In a period running from 1992 to 1995 none of the women died of the disease, none of the women showed signs of the development of distant metastases, whilst six showed some degree of remission, extending in two cases to actual disappearance of the tumour. Further results from continuation of this study are awaited, but at this stage it appears from the above work that nutritional supplements alone, whilst not a complete therapy in themselves, have a markedly favourable influence even upon actively growing tumours.

Weiner (1986) reviewed the positive effects upon the immune system performance from using a wide range of mineral and vitamin supplements. Werbach (1993) reviewed the effects of such supplements upon the immune system and also upon carcinogenesis and cancer.

This work, which has been touched upon here only briefly, indicates that it is absolutely unsupportable to maintain today that nutrients do not influence both carcinogenesis and the growth of established tumours. That being the case it should be incumbent upon all oncologists to study the subject and to at last move away from the habit of advising cancer patients, as they often do, to take no special measures with their diets.

References and Bibliography

Armand (1988) In “Progress in Clinical and Biological Research 280, Ed. Cody, V., Middleton, E. Harborne, JB., Beretz, A. Pp235-241 Alan R. Liss New York (1988). Armstrong, B & Doll, R., (1975), “Environmental factors and cancer incidence and mortality in different countries, with special reference to dietary practice”, Int. J. Cancer 15 617-631.

Block, G., Patterson, B. & Subar, A., “Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence”, Nutrition and Cancer, 18 1-29 (1992).

Böing et al. “Regional nutritional pattern and cancer mortality in the Federal Republic of Germany”, Nutr. Cancer 7 (3) 121-130 (1985).

Buiatti E., et al., “A case controlled study of gastric cancer and diet in Italy: association with nutrients” Int. J. Cancer 45 899-901 (1990).

Day GL; Shore RE; Blot WJ; McLaughlin JK; Austin DF; Greenberg RS; Liff JM; Preston-Martin S; Sarkar S; Schoenberg JB; “Dietary factors and second primary cancers: a follow-up of oral and pharyngeal cancer patients.” Nutr. Cancer, 21 (3): 223-32 (1994).

el-Bayoumy K; Chae YH; Upadhyaya P; Ip C., Anticancer Res (59L),; 16 (5A): 2911-5, (Sep-Oct 1996).

Ernst, E., “Can allium vegetables prevent cancer?” Phytomedicine 4 (1) 79-83 (1997).

Fahey, J.W., Zhang, Y., and Talalay, P. “Broccoli Sprouts: An Exceptionally Rich Source of Inducers of Enzymes that Protect against Chemical Carcinogens”, Proc. Natl. Acad. Sci. USA 94 10367-10372 September (1997).

Fontana, L., Klein, S., Holloszy, J.O., (2006), “Long-term low-protein, low-calorie diet and endurance exercise modulate metabolic factors associated with cancer risk”, American Journal of Clinical Nutrition, 84 1456-1462.

Franceschi, S., et al. “Dietary factors and non-Hodgkin’s lymphoma: a case controlled study in the north eastern part of Italy”, Nutr. Cancer 12 333-341 (1989). Gerson, M, “A Cancer Therapy – Results of 50 Cases”, Gerson Institute, Bonita, CA 92002 U.S.A. (1958).

Goldstein, N., Taussig, S., Gallup, J., & Koto, V. “Bromelain as a Skin Cancer Preventative in Hairless Mice”. Hawaii Medical Journal 34 (3), 91-94, 1975. Good and Jose, D., The Journal of Experimental Medicine 137 (1973).

Hall A. K., Anti-Cancer Drugs Vol: 7, Issue: (3), Pages: 312-320 (1996). Harris, C., Pierce, K., King, G., Yates, K.M., Hall, J., Tizard, I., “Efficacy of Acemannan in treatment of canine and feline spontaneous neoplasms”, Mol. Biother. 3 207-213 (1991).

t’Hart LA, Van Den Berg AJ, Klus L, Van Dijk & Labadle RP “An anti-complementary polysaccharide with immunological adjuvant activity from the leaf parenchyma gel of Aloe vera.” Planta Med 55 (6) 509-12 (1989).

Hems, G., (1978), “The contributions of diet and childbearing to breast cancer rates”, Brit. J. Cancer 37 974-982

Hildenbrand, G. (Editor), Gerson, M, “A Cancer Therapy – Results of 50 Cases”, Gerson Institute, Bonita, CA 92002 U.S.A. (1986).

Hildenbrand, G. “How the Gerson therapy heals”, Transcript of a Lecture, The Gerson Institute, California, USA (1990).

Ingram D. “Diet and subsequent survival in women with breast cancer.” Br J Cancer, 69 (3): 592-5 Mar; (1994).

Kandaswami C; Perkins E. Soloniuk D S; Drzewiecki G; Middleton E Jr., Anti-Cancer Drugs Volume: 4, Issue: (1), Pages: 91-96 (1993).

Karaca, K., Sharma, J.M. & Nordgren, R., “Nitric Oxide production by chicken macrophages activated by Acemannan, a complex carbohydrate extracted from Aloe vera”, Int. J. Immuno pharmacol. 17 (3) 183-8 (1995).

King, G.K., Yates, K.M., Greenlee, P.G., Pierce, K.R., Ford, C.R. McAnalley, B.H. & Tizard, I.R., “The effect of Acemannan immunostimulant in combination with surgery and radiation therapy on spontaneous canine and feline fibrosarcomas.

Kuo, S.M., Morehouse, H. F. Jr., Lin C.P., “Effect of antiproliferative flavonoids on ascorbic acid accumulation in human colon adenocarcinoma cells”, Cancer Letters 116, (2) 131-137 (1997).

Lanza, E., Mostow, E.N. & Winick, M., “Diet and Cancer”, in “The Metabolic and Molecular Basis of Acquired Disease”, Cohen, R.D., Lewis, B., Alberti, K.G.M.M. & Denman, A.M. Bailliere Tindall, (1990) p19.

Lea, M.A., “Organosulfur compounds and cancer”, in “Dietary Phytochemicals in Cancer Prevention and Treatment”, Am. Inst. Cancer Res., Plenum Press, NewYork, (1996). Liao S; Umekita Y; Guo J; Kokontis J M; Hiipakka R A., Cancer Letters 96, (2) 239-243 (1995).

Lindblad P; Wolk A; Bergstrom R; Adami HO., “Diet and risk of renal cell cancer: a population-based case-control study.” Cancer Epidemiol Biomarkers Prev., (4): 215-23 Apr; 6 (1997).

Lockwood, K., Moesgaard, S., & Folkers, K., “Partial and Complete Remission of Breast Cancer in Patients in Relation to Doses of Co-enzyme Q10”, Biochem. Biophys. Res. Comm. 199 1504-8, (1994a).

Lockwood, K., Moesgaard, S., Hanioka, T. & Folkers, K., “Apparent Partial Remission of Breast Cancer Patients Supplemented with Nutritional Anti-Oxidants, Essential Fatty Acids and Co-Enzyme Q10”, Mol. Aspects Medicine, 15 Supp, s231 – s240, (1994b).

Nagabhushan, M. & Bhide, S.V., “Curcumin as an Inhibitor of Cancer”, J. Am. Coll. Nutr. 11 (2) 192-198 (1992).

Nishino, H., J Cell Biochem, Suppl, 22 231 -5 (1995).

Peng, S.Y., Norman, J., Curtin, G., Corrier, D., McDaniel, H.R. & Busbee, D., “Decreased mortality of Normal Murine Sarcoma in mice treated with the immunomodulator, Acemannan”, Mol. Biother. 3 79-87 (June 1991).

Pettit, G.R., “Biosynthetic Products for Cancer Chemotherapy”, Vol 1 Plenum Press (1977).

Plaskett, L.G., “Nutritional therapy to the aid of cancer patients”, Intl. J. Alternative and Complementary Medicine, Dec. (1999).

Pulse TL & Uhlig E., “A Significant Improvement in a Clinical Pilot Utilizing Nutritional Supplements, Essential Fatty Acids and Stabilized Aloe Vera Juice in 29 HIV Seropositive, ARC and AIDS Patients.” J Adv Med 3 (4) 209-30 (1990).

Ren, S. & Lien, E.J., “Natural products and their derivatives as cancer chemopreventative agents”, Progress in Drug Research, 48 147-171 (1997). Ritter, L. “Aloe vera – A Mission Discovered”, Triputic (1993).

Ritter, S. & Ritter, L., “21st Century Medicine”, Triputic, Carrollton, Texas (1998).

Rock C L; Saxe G A; Ruffin M T IV; August D A; Schottenfeld D., Nutrition and Cancer Vol: 25, Issue: (3), Pages: 281-296 (1996).

Simone, C. B., “Cancer and Nutrition”. Avery Publishing Group Inc. New York (1992).

Stavric, B., “Role of chemopreventers in the human diet”, Clinical Biochemistry, 27 (5) 319-332 (1994).

Tannenbaum, A., “The initiation and growth of tumours. Introduction “1 Effects of underfeeding” Am. J. Cancer 38 335 (1940).

Taussig, S., Batkin., S., Oishi, N., Vaught, L. & Szekerczes, J., “Bromelain — its Tumour Growth Inhibiting Properties”, Presented at: SWOG Meeting by N. Oishi in Detroit, Michigan, Sept., 1985.

Taussig, S.J., Batkin, S., & Stanley, “Bromelain, the enzyme complex of pineapple (Ananas comosus) and its clinical applications”, J. Ethnopharmacol. 22 (2) 191-203 1988. Taussig, S., Batkin., S.,Szekerczes, J., Yoshizawa, C. & Kimura, L. “Effect of Bromelain on Lung Metastases induced by Lewis Lung Carcinoma in C57 Black Mice.

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Teofili L; Pierelli L; Iovino MS; Leone G; Scambia G; De Vincenzo R; Benedetti-Panici P; Menichella G; Macri E; Piantelli M; et al., Leuk Res, 1992; 16 (5): 497-503 (1992).

Tizard, I., “Use of immunomodulators as an aid to clinical management of feline leukemia virus-infected cats”, JAVMA 199 (10) 1482-1484 (1991).

Wargovich, M.J., “Experimental evidence for cancer preventative elements in foods”, Cancer Letters, 114 11-17 (1997).

Wattenberg, L. W., Hanley, A.B. Barany, G., Sparnins, V.L., Lam, L.K.T. Fenwick, G.R., “Inhibition of Carcinogenesis by Some Minor Dietary Constituents.” “Diet Nutrition and Cancer” Y. Hayashi et al. (Eds.) Japan Sci. Soc. Press, Tokyo, Sci. Press Utrecht pp193-203 (1986).

Weiner, M.A., “Maximum Immunity”, Gateway Books, 1986.

Werbach, M.R., “Nutritional Influences on Illness – A Sourcebook of Clinical Research”, Third Line Press, California, U.S.A. (Second Edition) (1993).

Winters, W.D., Benavides, R. & Clouse, W.J., “Effects of Aloe Extracts on human normal and tumor cells in vitro”, Economic Botany 35 (1) pp 89-95 1981.

Copyright: L.G. Plaskett May 2007

About the Book


  • The book presents a new approach to cancer treatment never published before
  • This treatment is nutritional and naturopathic, based upon an intensive programme of diet and supplementary nutrients, the avoidance of toxins and the use of naturopathic elimination
  • The predecessor of this new treatment is the reasonably well-known therapy devised and published by Dr. Max Gerson in the 1940’s and 1950’s
  • Compared to the Gerson Therapy, the new treatment adds a huge amount of new nutritional knowledge and measures that have become available since Gerson died in 1959. It omits aspects of the Gerson Therapy no longer thought useful in a modern context
  • The first half of the book prepares the thought processes of the reader for an open mindedness towards the general concept of the therapy and its background
  • In the process of 5 above it sets out principles that are of very wide potential application to the whole subject of understanding and treating chronic illnesses, not just cancer, though it focuses most particularly on cancer throughout
  • The greatest space is given to explaining in detail the exact basis of the therapy and the medical philosophy that lies behind it. The very strong element of naturopathy runs throughout. However, the scientific research that supports this approach to chronic illness and cancer is examined with unprecedented depth with the objective of convincing the sceptical and giving added credence to this sort of work generally
  • The overriding philosophy behind the therapy is embodied in “The Theory of General Chronicity”, which is a theory developed by the author himself and expounded in this book. This theory is unique to the book and could only be formulated by someone with both naturopathic understanding and very detailed and up to date knowledge of the medical sciences, including biochemistry
  • The overall double message of the book is:
    • This is the best way to treat cancer in future, subject to some concessions to the orthodox
    • “The Theory of General Chronicity” is an important blueprint for future medicine to follow
  • No other book on cancer has ever been written to examine the subject in this manner
  • No “alternative” book on cancer has ever included so much detailed and informed analysis of the scientific literature


  1. Cancer, the Individual and Society
  2. A Body Made up of Cells
  3. Factors which Threaten the Life of the Cell
  4. The Causes, General Nature and Biology of Cancer
  5. Orthodox Treatment and its ay Forward
  6. The Theory of General Chronicity – its Relationship to Cancer
  7. So what causes Chronic Illnesses?
  8. The Nature of the Cancerous Change
  9. Detoxification Mechanisms
  10. Preventing the Cancerous Change Through Food and Nutrients
  11. Anti-Cancer Actions of Groups of phytonutrients
  12. How does knowledge of Anticancer Action impinge upon treatment
  13. The Rationale of Nutritional Cancer Therapy
  14. The Full Protocol of the Therapy
  15. Results of the therapy
  16. Index


  1. Cancer, The Individual and SocietyWhat leads people to fear cancer so particularly over other illnesses? The exchange of information between the patient and the doctor. How the nature of cancer relates to the image people have of it – how it impinges upon patient psychology. Seeing the cancer as being separate from ourselves. How orthodox treatment bears upon the above subjects. To operate or not to operate on the primary tumour. What does orthodox treatment do for the patient’s underlying condition? What to do after an operation. How do recurrences occur? How do detoxication and nutrition fit into this process? The prospects of recovery once the primary tumour has given rise to metastases.
  2. A Body Made up of CellsThis deals with the concept of cells as units of life. The book deals throughout with cancer as a cellular and dynamic phenomenon. It is important to impart to the reader a basic understanding of the structure and activities of cells. The following topics are covered. The history of discovering and understanding them – The Cell Theory. The Nature of cells. Their need for materials and energy. The inner structure of cells – organelles. Bechamp and Lindlahr. Bacterial cells. The nucleus. Cell division. Cell membranes, including internal membranes. The biochemical activities of cells – metabolism – the breakdown of bulk nutrients, fat, carbohydrate and protein. Cell Communication and Control Mechanisms. Cell surface receptors. Different cell types in the human body. The organization of cells into tissues and organs. Pharmacological Action of Dietary Components and Herbal Remedies – where Nutrition begins and ends.
  3. Factors which Threaten the Life of the CellToxins that affect Energy Production and Protein Synthesis. Toxins that affect Nucleic Acids (DNA). Toxins that affect Membranes. Free Radicals. The Glycosylation of Proteins. Ingress of Sodium and Water into the Cell. How Nutritional Deficiencies and Imbalances Increase the Problem. The Body’s Eliminatory Processes at the Biochemical Level. The Processes of Cell Death. The Prevention of Cell Death. Apoptosis.
  4. The Causes, General Nature and Biology of CancerThe Causes of Cancer – Diverse Causes – Just One Principle. Chemical Carcinogenesis. The Outlook of Orthodoxy. Naturopaths have no such Inhibitions. The Role of Nutrients. Back to Naturopathic Theory. Viruses and Radiation Also Cause Cancer. The Nature of the Malignant Tumour and its Growth and Spread. The Nature of Cancer Cells. Cell Division. Differentiation and Anaplasticity. The Growth of Tumours and Survival of the Fittest Amongst Cancer Cells. Cell Division and the Grow Rate of Tumours. The Spread of Tumours.
  5. Orthodox Treatment and its Way ForwardSurgery – the compatibilities and conflicts between the surgeon’s position and that of the naturopath are examined carefully. The Likely Outcome from Orthodox Cancer Treatment – an examination of survival rates after surgery. Radiotherapy – when it is likely to be applicable and useful. Chemotherapy – in view of the naturopathically destructive nature of chemotherapy it is very important to identify when chemotherapy has a reasonable chance of success and when it does not. The Mode of Action of Chemotherapy Drugs – this passage offers an understanding of chemotherapy drugs by classifying them according to their different modes of action. Ways to make Chemotherapy more Effective – a view of future perspectives in the orthodox chemotherapy field – where might the break-through come? Biomolecules for Chemotherapy – this passage examines chemotherapy agents that can be derived from living organisms. It seeks to draw a distinction between these cytotoxic natural substances and the ‘phytonutrients’ from plants that can help by raising the person’s immune resistance and similar, more benign effects. Immunotherapy – the place where orthodox and alternative treatment could well meet one day!
  6. The Theory of General Chronicity – Its relationship to CancerA Specialized Meaning of ‘Chronicity’. The Nature of Toxic Damage ‘ Non-Specific Cell Toxicity. Enzymes and Metabolism. Enzymes in Relation to Protein Structure. The Vulnerability of Enzymes to Toxins. How Does the Body Cope with Damaged Enzyme Proteins? The Nature of Membranes. Mechanisms of Protein Synthesis and their Vulnerability to Toxins. Damage to Mitochondria and the Endoplasmic Reticulum. Relationship of General Cellular Damage to Cancer. The Nucleus, DNA and their Vulnerability to Toxins. DNA Repair Mechanisms. The Nature of Toxic Damage – Specific Cell Toxicity. Cell Damage and the ‘General Chronicity’ Theory. Theory.
  7. So What Causes Chronic Illnesses?There are Only Limited Candidates for the Ultimate Causes of Chronic Illnesses. Do Nutritional Deficiencies Cause Chronic illnesses? A Sensible Response to Recognizing the Role of Toxins. Effects of Stress. Microbial Infections. Genetic Defects. The Constitution – Confluence of Genetic and Naturopathic Viewpoints. ‘Biochemical Naturopathy’ – envisaging that naturopathy and biochemistry can work together. Subtle Energies – the role of energy forces that may be undetected by science. Indicators that Micronutrients Promote Cell Activity and Performance. So What Direction for Therapy: How to Cure Chronicity?
  8. The Nature of the Cancerous ChangeThe Control of Cell Division. Mitogens, Mutagens, Clastogens, Recombinogens, Carcinogens and Teratogens. Which Substances Act as Mutagens? Carcinogenesis – A Multiphase Process. Carcinogenesis – Its Relation to the Normal Processes that Control Cell Division. Carcinogenesis – The Nature of the Underlying Changes. Synergism: Co-Mutagens and Co-Carcinogens.
  9. Detoxification MechanismsThis is a key chapter that aims to give an understanding of how the body detoxifies itself and delivers a scientific explanation. It also demonstrates the complete compatibility of that explanation with naturopathic principles. Scavenging of Free Radicals by Vitamins and Vitamin-Related Nutrients. Scavenging of Free Radicals by Enzymes. Detoxifying Toxins by Oxidation – Cytochromes P-450. The Effects of Nutrition upon Cytochromes P-450. Nutritional Effects upon Other Oxidative Enzymes. Detoxifying Toxins by Conjugation – and their Nutritional Requirements. Rhodanese. Detoxifying the Products of Reactions between Toxins or Free Radicals and Cell Constituents. The Cell pays a Heavy Price for Detoxification Failure. The Inhibition of Detoxifying Enzymes.
  10. Preventing the Cancerous Change through Food and NutrientsThis Chapter is devoted to analyzing the merits of giving attention to diet and taking regular nutritional supplements for the purpose of avoiding cancer. Each of the following section is accompanied by presentation of scientific evidence plus naturopathic comment. Fruit and Vegetable Intake. Consumption of Animal-Derived Protein and Total Protein. Dietary Fat Levels. Different Types of Fat. Sodium and Potassium Intakes. Sugar Consumption. Dietary Fibre. Methionine and Choline. Anti-Oxidant Vitamins. Magnesium. Trace Elements.
  11. Anti-Cancer Actions of Groups of PhytonutrientsThis chapter begins to delve into what lies behind the known fact that fruit and vegetable consumption inhibits cancer. What are the substances within them that are responsible for such an important protection of the human body? Each of the main groups are examined – carotenoids – flavonoids of different classes – organic sulphides – thiocyanates – glucosinolates – ellagic acid – curcuminoids – terpenoids etc. The main purpose here is to familiarize the reader with these substances and to offer the scientific evidence that these substances really do inhibit carcinogenesis.
  12. How Knowledge of Anticancer Action Impinges upon Treatment?This is a pivotal or focal chapter of the book. We turn here from understanding cancer and prevention of cancer towards the main question of treatment. The main purpose here is to appreciate why it is that many of the factors that help to prevent cancer can also be used to get rid of it once it has formed. In the process one has to consider the different routes by which the therapeutic measures can work.
  13. The Rationale of Nutritional Cancer TherapyThis Chapter examines the requirements and priorities for building an assemblage of knowledge about anti-cancer measures into a coherent therapeutic approach. This involves narrowing down the options and making choices. It looks closely at the criteria for including particular natural medicine actions into a therapy and highlights the differences between these and the criteria that must be used for pharmaceutical medicines.
  14. The Full Protocol of the TherapyThis gives the details of the way in which the Trust carried out the Therapy. It lists the requirements for Lifestyle, Diet and Nutritional Supplements. Where appropriate it gives details of the adjustments that were made for cancer of particular sites. This data is presented for information only and not as medical treatment for any particular case. It is not the intention of this book to recommend or prescribe.
  15. Results of the TherapyThis chapter presents a write-up of the actual results that were achieved in practice by the Nutritional Cancer Therapy Trust
  16. Index


“Lawrence Plaskett has done us all a tremendous service by going close up, at a cellular level, to describe exactly what has to happen for a normal cell to become a cancer cell, and how to undo the process using natural medicine. There is a massive medical blindspot that struggles to recognise that by understanding what causes cells to become cancerous, and there are many contributive factors, lies the secret to their undoing. The rising incidence of cancer, and the ineffectiveness of chemotherapy which, according to meta-analyses optimistically reduces fatality by less than 3%, means anyone with cancer really needs to look outside the conventional medicine box, to natural and non-toxic medicine. This book provides invaluable guidance for health professionals.”

Patrick Holford

“Dr Lawrence Plaskett has made a life-long study of the relationship of cancer and nutrition and his book ‘The Nutritional Therapy of Cancer’ is of great relevance to any serious student of nutrition or integrative cancer medicine. When starting my career in this field in 1985, I was told by some doctors that the idea that cancer and nutrition were linked was ridiculous and that it was irresponsible of me to suggest to my patients that they change their diet once diagnosed with this illness. Since then bad nutrition has been found by leading epidemiologists Doll and Peto to be responsible for 35% of all causes for cancers with infections, excess alcohol and environmental toxicity accounting for another 25%. As our ability to deal successfully with all these factors also comes down to good nutrition, it is likely that as many as 60% of cancers start because our Western lifestyle leaves us overfed, under-nourished and toxic. However, the big breakthrough in understanding just how vital nutrition is in the treatment as well as prevention of cancer has come from the 2007 San Diego study showing that women with breast cancer who change to a healthy diet and exercise daily have a 50% survival advantage over those who do not 9 years post diagnosis! There is no conventional cancer treatment which comes close to producing this level of survival benefit for women with breast cancer. It is becoming clear that Dr Plaskett’s theories are of major health and economic importance as this terrific improvement in outcome has been achieved at minimal cost to the health provider by providing proper focus on the nutritional guidance and fitness support of those with cancer. His book is extremely well referenced, very detailed and academically thought provoking. It is an excellent starting place for those wishing to practice, study and research further this vital area of nutritional healthcare for the benefit of mankind. Thank you, Lawrence, for making the fruits of your study and research available to us all in the Integrative Medicine community in such a clear and scholarly way.”

Dr Rosy Daniel BSc MBBCh
Integrative Cancer Consultant

“Dr Plaskett’s book is an exhaustive and carefully compiled study which fills a huge gap in the general understanding of cancer and other chronic diseases and deserves wide attention. Orthodox medical practitioners should heed its contents.”

Michael Finucane

About the Author


Early career

Lawrence graduated from Cambridge University in 1956 as a biochemist and then completed a PhD at University College Hospital Medical School, London in 1960. He then became a Lecturer in Medical Biochemistry at Edinburgh University Medical School (1960-65). At this time he was a specialist in thyroid biochemistry and thyroid diseases.

Changing to the food industry, he was Research Director for an international group (1965-74) and subsequently established his own Biotechnology Consultancy Company (1975-82) serving the Food and Bio-Energy Industries and contributing to the bio-energy policies of UK, EU and Brazil.


From the later 1970’s he developed his interest in unorthodox approaches to clinical nutrition and Chinese medicine and he established a multi-disciplined alternative medicine clinic in the South West of the UK and a practice in London’s Upper Harley Street.

He was first in the UK to set up a College for training Nutritional Medicine Practitioners in 1982, teaching a holistic approach. His College of 700 students took up a leading position in the UK and now licences his training courses to colleges in 37 countries, covering Nutritional Medicine, Iridology and Slimming Consultancy.

Lawrence has in all some 80 publications consisting of research papers, UK and US patent applications and scientific reports on his research and consulting assignments. He has written many articles and newsletters on nutritional issues and designed a range of nutritional supplement products. He is known for having produced a nutritional cancer therapy protocol (that includes use of Aloe vera) that has been applied in the UK.


Partly retired from teaching students and from practice, he concentrates upon writing and research. His long experience working in the borderlands between nutrition and medicine enables him to offer a synthesis between many fields that are not often brought together: nutrition, pathology, biochemistry, toxicology, pharmacology, cell biology, naturopathy and homoeopathy.

Outcomes of the Therapy

A full enquiry by an independent nutritional practitioner into the results of the therapy over the 8-year period of use is being mounted using the The Nutritional Cancer Therapy Trust’s records. The first indications are that:

40 full recoveries were obtained (i.e. no diagnosable signs of cancer with the patient being well). These represent 57% of the patients who followed the protocol for the specified period of time. Among those who died there are indications that some had defaulted in continuing to use certain components of the therapy, suggesting that, if there had been fully rigorous control of the treatment the recovery rate could have been higher. In any case, many of those who died did so after surviving well beyond the length of their original prognosis, indicating that the therapy had been a partial success in their cases also. The cases whose records were available for study did not represent all the patients who undertook the therapy, so there could be more than the known 40 recoveries.

The drop out rate for patients was high due to various factors, including the rather strict demands of the therapy, family or financial problems, lack of a home carer, advice given against the therapy by orthodox doctors and the intervention of medical situations making the continued use of the therapy too difficult.


Published articles are available here in Word Document format. To save the article to your computer right-click the ‘download this article’ button, then select ‘save target as’ from the menu – save the article to your computer and open it with Word (or another Word-compatible program such as Works).


First published at the International Aloe Science Council Seminar of September 2000 in Dallas, Texas and recorded in the proceedings of that Council. This was written well before the full outcome of the Trust’s work was known (2006-7) Provides further rationale of the Therapy and more supporting literature references.


An important issue of the day is whether foods, nutrients and natural products can play a significant part not only in the prevention of cancer but also in its treatment. Many natural products have been shown to have quite powerful effects in the prevention of carcinogenesis. These have been reviewed by many authors including Wattenberg (1986), Block et al (1992), Stavric, (1994), Wargovich (1997), Ren & Lien (1997). Some of these materials would be classed as food constituents and others as herbal products. Many of these are also the subjects of a less voluminous but nonetheless impressive literature showing that they exert an anti-tumour effect upon established cancers…


First published in the Journal of Alternative and Complementary Medicine Jan 1998. At the time the Gerson Trust had not yet changed its name to Nutritional Cancer Therapy Trust.


The Gerson Trust was formed on the basis of a dedication to the use of holistic nutrition principles and naturopathic principles in the treatment of cancer. In particular, as the name of the Trust implies, the initial dedication was to the use of the Gerson Therapy which embodies those principles. These principles are based upon providing conditions in which the body can adequately reject the tumour from its own resources. This is in complete contrast with the techniques of orthodox medicine, drugs, surgery and radiation, designed to “attack” the tumour by wholly external influences without much regard to the resulting cost to the natural resources of the body…


First published in the Journal of Alternative and Complementary Medicine December 1999


It is my firmly held view that the nutritional approach should take its place in a short time among the general nationally available treatments. Orthodox oncologists seem set to fight that concept all the way. The reason they give (if any is offered at all) is that nutritional treatment is “not proven”. Since it appears churlish to oppose any reasonable call for proof the matter is supposed to end there. However, that belies the fact that the only people likely to have access to the very large funds needed for convincing clinical trials are the orthodox oncologists and they are also the only people likely to obtain the necessary ethical approvals for planned trials. They therefore have the power to simply block any trials of nutritional treatment, just because its underlying medical philosophy clashes with orthodoxy….


First published in the Journal of Alternative and Complementary Medicine Jan 2000


Patients using the therapy are assessed in depth including a detailed clinical history, to ensure that they are suitable and that they fully understand all that is entailed in following the therapy and what they should expect to achieve in their own case. Particular attention is paid to not raising false hopes. In order to follow the therapy patients must be able to ingest the normal quantities of food for their age, be able to swallow the daily quantities of supplements and have a reasonable level of initial physical fitness. They will probably have a life expectation above 3 months combined with strength of character and the determination to fight on to remission. Family relationships are of paramount importance and severe tensions and disruptions have a catastrophic effect. The mental stability and capability to deal with personal traumas are important for the success of the patient. The patients come from a wide range of social backgrounds, ranging in age from 2 years to those in their 70s….

This website (http://www.therapyofcancer.co.uk/) has been created to present an alternative approach to the treatment of cancer

The site offers information only and none of the content should be construed as constituting an effective treatment for any individual person or as a ‘cure’ for any complaint. This detailed information given is in the interest of promoting more active research and enquiry into the nutritional, herbal and homoeopathic approaches to the alleviation, control and therapy of cancer.

Serious interest in the potential for nutritional medicine in cancer therapy is more than justified by the severe limitations of current forms of cancer treatment with orthodox medicine. Although there is much that these therapies can achieve, huge numbers of patients are being left eventually with no further treatment options and go on to die. Moreover, there have been repeated and widespread accounts in the scientific and medical literature that nutritional factors powerfully influence the development and growth of cancer. Many would say that, given the full weight of scientific evidence, the health professions have been very remiss in not carefully investigating the potential power of nutrition as cancer treatment. Given this potential, the determination to avoid investigating it seems tantamount to letting the public down.

Dr. Lawrence Plaskett is a biochemist, medical researcher, food industry expert, practitioner of nutritional, herbal and homoeopathic medicine and founder of the prestigious Plaskett Nutritional Medicine College. His methods are both science-based and naturopathic and he is noted for producing a synthesis of these approaches. For 30 years his advice was sought after by cancer-sufferers wishing to practice the best possible nutrition, even though he never promised or implied specific results.

Recently Dr. Plaskett reviewed and recorded the scientific research literature that bears upon the influences of nutrition upon cancer. He distilled the outcomes into a protocol for cancer-sufferers (which became known as the “Plaskett Therapy”) that combines together “state-of-the-art” nutritional measures expected to influence cancer.

The results are in his published articles, an article written especially for this Website, and his book “The Nutritional Therapy of Cancer”.

Chapter 6

The Theory of General Chronicity – Its Relationship to Cancer

1 A Specialized Meaning of ‘Chronicity’

What is to be presented in this Chapter is pertinent to the whole question of the initiation of chronic diseases – not just cancer. If we look in the pathology texts and consult the chapters there on individual types of chronic disease we usually find an explanation of cause (aetiology) on a superficial level. However, when we begin to probe into the cause of the causes, we soon hit an impenetrable wall of ‘not knowing’. So, osteoarthritis is ’caused’ by inflammation, according to these books, or is ’caused’ by joint damage. What caused the inflammation? What caused the joint damage in those cases where it was not started by physical trauma? Here is where the orthodox pathologist runs into terminal trouble with his explanations. Quite obviously ‘wear’ of joints and physical knocks to the joints are likely to exacerbate any problem that already exists, but why, then, do some people who experience knocks and wear to the joints not develop osteoarthritis? The case seems overwhelming that there is such a thing as an underlying condition that predisposes the person to osteoarthritis. Naturally, then, if a person with such a predisposition suffers from wear and knocks the joints, he or she is likely to be sent down a road towards developing osteoarthritis when a person free from the predisposition would withstand these stresses without consequence.

Similarly, one can look in these same books at the ‘aetiology’ of Type 1 Diabetes (IDD – Insulin-dependent diabetes). A prime ’cause’ can be said, quite obviously, to be something that goes wrong with the beta cells of the Islets of Langerhans in the pancreas, the cells that normally produce insulin. Since the appearance is that chronic inflammation occurs in and around these beta cells, it is possible to go a stage further and to assert that the ’cause’, very likely, is inflammation that gets out of control and results in the destruction of these important cells. The obvious question is what causes this inflammation in the first place, and what prevents it from being brought under normal controls. Pathologists note that there is an immune response being mounted in the body against the beta cells of the pancreas. An immune attack upon any of the body’s owns tissues amounts to a sort of allergy to ‘self’ and has been termed ‘auto-immunity’. Useful term though this may be, it soon becomes apparent that the coining of a name has actually done nothing to add to the explanation of a cause for the condition. So what causes the auto-immunity? At this point genetic factors that add to susceptibility are pointed out. These do not appear, however, to amount to a ’cause’, since they only change the probability of the disease occurring in an individual. Specific triggers to the development of Type 1 Diabetes may be mentioned, one of which is the consumption of cow’s milk. So is cow’s milk a specific cause of the disease? Whilst this may be getting a little closer to the idea of a cause, there are good reasons for thinking that some cellular damage has to be done first. Both virus damage and chemical damage are invoked at this point. They are considered to produce some initial harm to cells, either in the immune system or in the pancreas. So far as chemical damage is concerned, the orthodox position seems only to be able to envisage one toxin exposure, so that the only cases to be considered in this context are fairly unusual cases of single toxin exposure. This is as far as we can go in conventional texts in understanding the cause of this disease.

Now if we look at these two chronic illnesses from the standpoint of an ‘alternative’ position, we find that one is drawn irresistibly towards underlying cellular damage being the common pathway in both cases. Looking back at osteoarthritis, we need to identify a ‘predisposing underlying factor’ to account for the observed incidence of the disease. It is inherently difficult to envisage one that will not amount to some defect of cell biochemistry and metabolism. Joints depend heavily upon cartilage tissue to maintain their structure. They also depend upon the lubricating fluid of the joint spaces (synovial fluid). Both cartilage and synovial fluid depend upon a constant supply of newly synthesized mucopolysaccharides (now more often called glycosaminoglycans) for full maintenance of their functions. These provide both the tough resilience of cartilage and the slipperiness of the synovial lubricant. It seems to follow, then, that in health, the cartilage tissue or the cells in the synovial membrane around the joint space, will be active in synthesizing these important glycosaminoglycans. If the synthesis of glycosaminoglycans falters, then joint function will be jeopardized. This idea is supported by the observation that supplements of glucosamine sulphate, which are precursors of glycosaminoglycans in the body, alleviate osteoarthritis by supporting the synthesis of fresh glycosaminoglycans. It is therefore reasonable to at least hypothesize that it is active joint cells – joint cells with a high capacity for performing their biochemical functions which protect the body against osteoarthritis. If we maintain their metabolism at a good and active level, especially their ability to synthesize new glycosaminoglycans, then we probably have joints that will resist wear and trauma quite well. If, on the other hand, their metabolism is slow and hindered, then glycosaminoglycans will not be well produced, and joint functions will be jeopardized.

This sort of conclusion focuses attention upon what it is that might be able to keep joint cells in a state of competent and active metabolism. Deliberating about this inevitably results in the conclusion that two things that are likely to get in the way of the activity of enzyme systems in these cells. These are (1) intracellular concentrations of enzyme-inhibiting toxins and (2) a degree of intracellular deprivation of the trace catalysts required by enzyme systems. The trace catalysts are, of course, mainly minerals and vitamin derivatives that become adapted for use as co-enzymes. Ensuring that these damaging conditions do not occur obviously calls for the body to be shielded from exposure to harmful toxins from the environment. Efficient detoxification is required of those toxins that are able to enter the body, as well as an abundant nutritional input of trace catalysts. Suddenly we find that biochemistry is leading us to a conclusion that coincides with the conclusions reached by naturopaths and vitalists during many past decades. Those were times when little input from biochemistry was available. Inexorably, these thought processes lead one in the direction of preventative medicine. It becomes rather obvious what sort of preventative measures would be effective in stopping the disease if the theory is correct. The application of these now obvious preventative measures after the disease has once developed is likely to ameliorate the disease but may fail to cure it completely. The lack of complete recovery will be due to the long intervening toxic damage and physical damage to joint structure.

Turning back now to Type 1 Diabetes, we had noted that orthodoxy would encompass the view that single specific toxins might be a rare underlying cause of the condition. Medical scientists have long known about specific toxins, such as alloxan, which induce diabetes. Here again we can apply the principle that the ‘general metabolic competence’ of the beta cells is being compromised by a toxin that targets them more than other cell types. It is very important for the patient that enough of them retain the ability to synthesize and release insulin. However, in Type 1 Diabetes most of them are in fact even failing to stay alive. Those cells that are dying must have suffered severe blows to their metabolic competence and hence to their stability. It seems that if just a few cells are damaged enough for them to die, or just release, through pathology, some of their contents, then they may give rise to a centre of inflammation. This will be because immune cells may begin to attack the now somewhat altered antigens of the dying cells. Once the inflammation is set up it fails to be dampened down and many more beta cells are killed. The initial problem was almost certainly that toxins damaged some beta cells though it was almost certainly not just a single toxin in most cases. The chronic inflammation and the auto-immunity that flowed from the initial damage were then self-perpetuating. We have to focus our attention upon just why some beta cells were initially affected by toxins. As in the case of the cells of the joints, these cells needed shielding from excessive levels of toxicity from outside or inside. They also needed to have efficient detoxifying mechanisms and generous internal levels of trace catalysts. Had all these more favourable conditions applied, then, in all probability the original exposure of these cells to toxins would not have occurred or, had it occurred, the cells would have been equipped to survive. Then auto-immunity would have been avoided.

Once again, this focuses attention upon preventative measures. The conclusion that the development of Type 1 Diabetes was ‘unavoidable bad luck’ is no longer tenable. It now seems entirely avoidable, even in susceptible individuals, by applying the correct protective measures. Some ‘alternative medicine sources’ have long allowed themselves to be overawed by the strident presentation of the arguments of orthodoxy in relation to diabetes, especially Type 1 Diabetes. Others have not allowed this. So long as it remains viable to do so, the wholistic approach has to be to encourage the production of the patient’s own insulin, or better still, prevent the problem from developing in the first place. Underlying the whole of this medical philosophy is the insistence that the key to stopping chronic illnesses is the maintenance of adequate levels of cellular activity, including the efficient discharge of any specialized cell functions. This is a vitalistic outlook, but it also has a firm basis in cell biochemistry.

Orthodox pathologists suspect that virus damage has a significant part to play in causing several chronic diseases, including Type 1 Diabetes. This presents no conceptual problem in conjunction with the above philosophy. Any long-standing damage from past viral infection is likely to be damage to DNA in the cell nucleus. That has the effect of altering genetic information. It is likely to block the production of some enzymes or result in the production of defective enzymes. In either case the result will be metabolically compromised cells that are going to suffer from increased vulnerability to any kind of stress. Such cells will be toxin-susceptible, may have poor toxification mechanisms, may well take up trace catalysts less effectively and may generate altered antigens that attract autoimmune attack from immune cells. Seen in this light, viral damage is not so much a completely separate cause of chronic disease, but a contributory cause of reduced cellular metabolic competence.

This reduced cellular metabolic competence is what the present author terms ‘chronicity’. Its dictionary definition is ‘the state of being chronic’, though it will be helpful in the present context to better define exactly what that means. It is, perhaps, the ‘final common pathway’ to all chronic disease states, or nearly all.

We have seen that naturopaths generally view ‘the cause’ of chronic diseases to be toxic deposits in the tissues. What is frequently overlooked by people who adopt naturopathic ideas, or by alternative therapists of various disciplines, not fully trained in the naturopathic art, is that the present toxic burden of the body is only a part of the problem. The other main component, apart from the nutritional deficiencies and imbalances that may be corrected with various degrees of difficulty, is the toxic damage that these toxins have done to the cells while they were residing in the tissues. The ‘toxic burden’ of the body, or of a particular tissue, is the sum total of all the toxins that have affected the body, either now or in the past, plus the accumulated damage that they have wrought. The toxins themselves may be (or have been) of various kinds. Some will be from external environmental sources, including from food, some will have been produced by bowel bacteria, some will be waste products of metabolism, while still others will have been formed by the interaction of environmental toxins with tissue components.

Toxic exposure itself can be acute or chronic. That is to say, a large exposure to an individual and identifiable toxin may happen through an occupational accident in a job involving hazardous chemicals or it could be the regular sheep-dip on a farm. That is an acute exposure. It could also happen domestically through the misuse of some chemical product. What then happens depends largely upon the nature of the toxin and the status of our body’s detoxification mechanisms. If the toxin happens to be one of a more forgiving kind, then the deposits might be largely cleared from our system fairly quickly. If we are lucky, this may result in little toxic damage being done. It will have amounted to a high dose / short time exposure. The extent of toxic damage will always be a dose / time effect. For a particular toxin the damage effect will be measured as units of toxin (parts per million, for example) multiplied by years of exposure at that given concentration. In practice one recognizes that the concentration of toxin in the tissue is unlike to be steady over the years. One is then into determining how the toxin level varies with time. The total toxic exposure (which gives rise to the toxic damage effect) will be equal to the area under the graph plotted of toxin level against time. Mathematically, these areas are determined by integrating the results. The toxic damage effect will be the integral of concentration with time.

This is why one may get away with little trouble from a single acute toxic accident. However, in the nature of such an accident the dose may be very high. If the toxin is not of a forgiving type and the dose is an extraordinary one, then of course, the detoxifying mechanisms and eliminatory mechanisms of the body may be overwhelmed by the dose and may prove to be unable to remove the toxins at all well. The problem here would be that the detoxification enzyme systems and the organs of elimination are themselves poisoned to the point of ineffectiveness.

This view of toxicity and the damage that results from it is pretty much a medical hypothesis. It is a working hypothesis, though, for wholistic nutritional practitioners, that serves them in good stead and usually matches up to the task of interpreting clinical observations. It is usually the toxic damage factor that gives us chronic diseases rather than just the presence of toxin in the tissues. The toxins themselves will only kill us in acute dosage and in that case will usually do so in the short term. When we are dealing with chronic diseases, whether they are osteoarthritis, diabetes or cancer, we are usually concerned with gradually accumulating tissue toxicity over years and not with chronic dosage. Obviously, the differences in effect between a 3-day residence time in the tissues and a 30-year residence time will be crucial. The latter is more the kind of duration with which we may be dealing in chronic diseases, although the concentrations of individual toxins may be low.

Therefore, therapists working from a naturopathic standpoint need to distinguish between the toxins themselves that may be removed from the body by intensive detoxification and the toxic damage associated with those toxins, which cannot. Correcting the effects of toxic damage is quite distinct from detoxification and it calls for the healing responses of the body to be activated. Given that toxic damage usually results in some cell death and that the cells around the dead cells may well be moribund, initiating that healing response may well require us to ‘pull out all the stops’. Moreover, we have to recognize that there are degrees of toxic damage that surpass the limits of the body’s ability to heal itself. In this Chapter we look closely at the nature of toxic damage and its effects. We shall look at it both generally and also in specific connection with cancer. Meanwhile, the term chronicity, in the manner in which it is to be used here, may be defined in a way that elaborates upon the simplest dictionary definition. It could well be defined as ‘the sum total of the body’s present and historical toxic burden and the residual cellular and tissue damage it has caused’.

2 The Nature of Toxic Damage – Non-Specific Cell Toxicity

The nature of toxic damage has been explained in outline in Chapter 3. This Chapter examines it in rather more detail. This is necessary if one is to fully understand the nature of ‘Chronicity’ as defined above.

Enzymes and Metabolism

Of course, it is not the object of this book to provide a textbook explanation of the many facets of medical science that underpin the understanding of cell function in relation to cancer. Space will not permit that and there are many good texts available. However, the lay reader needs a broad explanation of what is involved in the various aspects of cell deterioration according to the ‘general chronicity’ theory.

In order to live and thrive the cell needs to take in the bulk nutrients, protein, carbohydrate and fat (lipid), or at least, the digestion products from these, respectively amino acids, sugars and fatty acids. It needs to break these down into simple products, carbon dioxide, water, and ammonia, with the release of energy. That energy is trapped for further use in the form of the high-energy compound ATP (short for adenosine triphosphate). Once formed the ATP acts as a short-term energy store for the cell and its energy can be harnessed to any energy-using process within the cell. In that sense, it is often described as a kind of ‘energy currency’ within the cell. The uses to which it is put include movement, maintaining the intracellular environment by ‘pumping’ some types of molecules or ions into the cell and others out, producing functional secretions, such as the digestive enzymes or hormones. Finally, the cell uses the energy of ATP to synthesize its own constituents, consisting of human-type proteins, carbohydrates and lipids, from those of the amino acids, sugars and fatty acids that have not been broken down for energy. In this way is gains material needed for growth, reproduction and repair and replacement of its own substance.

The breakdown of amino acids, sugars and fatty acids is achieved through complex multistage processes. So also is the synthesis of human proteins, carbohydrates and lipids from simple amino acids, sugars, fatty acids and ATP. Cells must also synthesis and breakdown nucleic acids, the breakdown building blocks of these being ‘nucleotides’. Many cells must also remain capable of producing messenger substances (hormones and ‘cytokinins’) that migrate or are carried to other cells to exert a physiological influence. These too are complex, multistage, operations.

Almost all such processes are brought about inside cells by the action of enzymes. The function of enzymes is to act as catalysts. Since they are of entirely biological origin, they are usually called biological catalysts. . The dictionary defines catalysis as “the chemical influence of a substance which is not itself permanently changed”. To understand a catalytic effect, imagine a chemical reaction in which substance A reacts with substance B, altering them both and giving rise to two different substances, C and D, as the products.

A + B leads to C + D

If, in the laboratory, we take substances A and B and mix them, nothing happens. We can maybe heat them together and shake them, but still without effect. Now we add a minute trace of substance E, perhaps it might be, for example, platinum, whereupon all the substances A and B convert rapidly into substances C and D. At the end of the reaction the substance E, be it platinum or whatever, remains unchanged in the same tiny amount that was put there to start the reaction. To initiate the reaction, and during the reaction, it may have combined temporarily with the substances A and B, then releasing C and D and itself returning to its original state. Having done so, it can repeat the process indefinitely and, in this way, a vanishingly small amount of E can bring about the transformation of a very large quantity of A and B. This is catalysis and the reaction is a catalytic reaction. Platinum is a commonly used catalyst in industrial processes, as is palladium. Nickel is used as a catalyst in the manufacture of margarine. Yet these are examples of non-biological catalysts. These are not the catalysts that normally operate very extensively in the body. The chemical nature of the body’s enzymes is that they are proteins. They are not just any old protein. They are not structural proteins like collagen, one of the proteins that form strong structural fibers in connective tissues, nor are they like the gluten of the wheat seed or the zein of maize, which are plant storage proteins. They are, rather, specific functional proteins that have an active role in cellular metabolism.

In general, each enzyme protein catalyses only one specific reaction that is special to it – or at most, they may catalyze a group of very closely similar reactions. For a particular enzyme, the substance or substances it works upon is, or are, referred to as its substrate or substrates. As the body chemistry is very complex indeed, there are thousands of enzymes catalyzing reactions with different substrates; sometimes more than one enzyme act upon a single substrate, converting it into different products. If one considers in detail the process by which the body converts one important substrate, such as glucose, into specified end products, like carbon dioxide and water, one is certainly looking at a complex multistage process. In this example, one has three subdivisions of the process, called ‘Glycolysis’, the ‘Citric Acid Cycle’ and ‘The Respiratory Chain’. Depending slightly upon just how one defines each sub-process or each step within these sub-processes, we may define the number of steps as follows, giving a 34-step overall process.

Glycolysis – 12 Steps
Citric Acid Cycle – 9 Steps
Respiratory Chain – 13 Steps

The position is actually more complex than this if one also takes into account the existence of side-reactions which connect these pathways to others. Each of these separate steps is catalyzed by it’s own enzyme. Sometimes there will even be several slightly different enzymes for a single step. These are called ‘isozymes’. The sub-processes described above are referred to as ‘metabolic pathways’. This is because the pathway from substrate X to end product Y is defined, with fixed intermediate substances (‘metabolites’) that represent the given number of intermediate stages on the pathway. There can easily be more than one pathway to a given product, but each of the pathways will be defined.

The number of step-specific enzymes in the cell is huge. This becomes clear when one looks at the number of pathways leading to and from all the different cell components that are capable of being either synthesized or broken down. This first step, then towards the concept of ‘general chronicity’ is to understand that enzymes are absolutely crucial to everything that exists, moves, changes or happens inside the living cell. From that realization that enzymes underlie all the phenomena of life and all life activities, one can begin to see how the integrity of one’s thousands of cellular enzymes can determine one’s state of health.

Next one needs to add that a very high proportion of all enzymes require co-factors with which to work. These are substances that could not catalyze the reaction on their own but whose presence is absolutely necessary for the action of the enzyme itself. These co-factors are various. Most typically, though, they are either minerals or co-factors fabricated from vitamins. Many enzymes require both these types of co-factor. Obviously, then, possessing sufficient enzyme is not enough in itself. To have the pathways operating, each co-factor-requiring enzyme must be adequately furnished with its co-factors. The minerals and vitamins are micronutrients in the diet. If they are not adequately present in the diet there can scarcely be any other source of them except by injection or, in a few cases, fabrication of a vitamin by the bacterial flora of the intestines. Immediately, then we face the probability of a huge impact upon enzymic integrity and therefore upon health, from the adequacy and balance of the supply of minerals and vitamins (‘trace nutrient catalysts’) in the diet. What is it that modern processed food diets most often lack – answer – ‘trace nutrient catalysts’. This fact has great implications not only directly upon health but also upon the interactions between toxins and trace nutrients. These interactions will need to be understood in gaining a grasp of ‘general chronicity’.

Enzymes in Relation to Protein Structure

The fact that enzymes are proteins has a profound effect upon their properties as catalysts. It is responsible, for example, for the thermolability of enzymes, that is to say, the fact that enzyme activity does not survive heating.

All proteins are made up of chains of amino acids linked together by chemical bonds called peptide bonds. As this book will not be seeking to probe the chemical background to these subjects, the structure of the amino acids themselves will not be discussed beyond mentioning that there are 20-plus different kinds. These are, therefore, the ‘building blocks’ from which proteins are made, some of them being nutritionally essential. A protein may be built up from one or more chains. The sequence of the 20 types of amino acid in each chain is fixed and definite for a particular protein. This chain of amino acids is then thrown into a coil, typically in some regions of the chain but not others. This coil is termed the ‘alpha helix’. The chain is then folded on itself to form a 3-dimensional shape characteristic of the protein. This folded structure is stabilized by cross-linkages between different regions of the chain. The regions so linked may well be far removed from each other along the amino acid sequence of the chain, but will have been brought into close physical proximity by the folds to which the chain has been subject. There may be several or a good many of these cross linkages in any one protein. Their chemical nature is that they involve atoms of sulphur and they are called ‘disulphide bridges’. These structural arrangements are illustrated 2-dimensionally in Figure 1 – but are depicted 3-dimensionally in Figure 2

The second of these figures shows that although the protein, by fundamental nature, is a linear chain or chains, the folding and/or the bunching together of chains creates more of a globular structure. The fact that the protein contains some 20 different types of amino acid is important. These give rise to variation of electrical charge patterns distributed over the protein’s surface. These charges vary with the degree of acidity or alkalinity of the medium (pH), but over a certain range of pH values will have the effect of attracting certain smaller molecules to the protein surface.

The sole function of an enzyme, as we have seen, is usually to catalyze a particular biochemical reaction. That reaction has to take place in a particular location on the enzyme surface. This means that every enzyme has on its surface a selected special location, apparently designed to attract the substrate to it. That special location is termed the ‘active centre’. The substrate molecule is attracted to it by its pattern of electrical charge, by the shape and size of the substrate molecule and by the conformation (shaping) of the enzyme surface at the active centre. Once located on the active centre the substrate molecule may be split into smaller product molecules through stresses imposed upon it at the active site. Alternatively, if the reaction is a synthesis reaction, the substrate molecule may be induced to combine with a second substrate molecule, which is often of different identity, giving a product molecule of increased size. Some enzymes simply alter the chemical structure of the substrate molecule without either splitting it or enlarging it. Figure – shows a diagrammatic representation of an enzyme molecule with a substrate molecule bound to its surface at its active centre. Note that if a mineral or co-enzyme and/or a second substrate are also involved in the reaction, then it too may well bind at the enzyme’s active centre.

The Vulnerability of Enzymes to Toxins

Now that we have in mind a concept of the mechanism of enzyme action, one can begin to see the vulnerability of enzymes to toxins. The likely result from interaction between an enzyme and a toxin is the inactivation of the enzyme. The enzyme protein remains but the enzymic activity has been lost. Some toxins merely inhibit enzymes reversibly. That is to say, while the toxin remains in the medium with the enzyme, the enzyme’s activity cannot occur, or will be much diminished. This is a rather ‘forgiving’ type of toxin, because as soon as the toxin can be cleared from the body, the original enzyme regains its activity. It does not then have to be broken down and replaced by synthesis of new enzyme. This type of toxin will only exert effects that are apparent during the time when the toxin is present in the tissues in significant concentrations. Of course, such a toxin may well cause death when administered in acute doses. However, most toxins that are involved in directly causing chronic damage are not of this type. The reversible enzyme inhibitor may be a substance that resembles the normal enzyme substrate quite closely. Such a substance may well bind to the active centre and yet be incapable if undergoing the reaction that the enzyme usually performs. By remaining adhering to the active centre it prevents the enzyme from binding with its normal substrate and therefore stops the normal reaction from proceeding. Enzyme inhibitors of this kind are called ‘antimetabolites’ because their effect is to ‘antagonize’ the normal substrate or metabolite. Sometimes they are called ‘analogues’, a name, which stresses their structural resemblance to the normal substrate. Many drugs are antimetabolites, especially those that work upon the nervous system. Another type of inhibitor may combine with a mineral co-factor for the enzyme, rendering it unavailable for its usual role in the reaction. This happens in the case of cyanide poisoning, where the cyanide reacts with the copper atoms that are indispensable to the action of the respiratory enzyme cytochrome oxidase. Still further inhibitors may be antimetabolites for the non-mineral co-enzymes or their associated vitamins. An example would be a thiamine analogue which inhibits the normal utilization if thiamine (Vitamin B1). In these cases the enzyme protein and its potential function are in order, but actual expression of that activity is prevented by the absence of an essential thiamine-containing co-factor.

However, many more toxins that affect enzymes cause irreversible inhibition. This comes about because the toxin reacts with some portion of the enzyme protein causing irreversible changes that are incompatible with its biological activity. This may amount to an unfolding of the precisely folded protein chain or chains of the enzyme – a process called ‘denaturation’ because the protein is not longer in its biologically natural or ‘native’ state. This shows that the exact 3-dimensional conformation of the protein is quite indispensable for the biological activity. This can be easily demonstrated using special more gentle sulphur-containing reagents (such as beta-mercaptoethanol) that cause the protein to unfold without permanent damage. Upon removal of the reagent the protein then re-assumes its ‘native’ state. However, toxins that cause irreversible denaturation clearly cause permanent loss of activity. A good example of a toxin producing irreversible denaturation is mercury. The same effect is produced if the toxin is reactive with some part of the enzyme protein, altering its chemical structure. To do that it will normally involve reacting with one or more of the protein’s amino acid building blocks. We can rely upon it that if this reaction occurs at the active centre, then the active centre will be eliminated. Even away from the active centre, the enzymic activity is still likely to be destroyed because the all-important local patterns of electrical charges on the enzyme surface will be disrupted. Among substances that can damage or destroy enzyme activity by reacting with amino acid groups along the protein chain are alkylating agents, such as those already cited as anti-cancer drugs, melphalan, chlorambucil, ifosfamide, carboplatin and procarbazine and, of course, the nitrogen mustards, such as the notorious mustard gas. Strong oxidizing agents, such as the chlorine in drinking water can react with proteins (as, indeed, it can react with most types of biomolecule) and this is clearly one way in which it unleashes its cytotoxic action against bacteria. Free radicals from any source are likely to do the same, the sulphur groups of the sulphur amino acids cysteine and methionine being vulnerable to conversion to sulphoxides – forms that do not occur at all in ‘native’ proteins. Direct evidence of this kind of reaction being involved in causing cancer does not appear to be available, though altered proteins of this type have been found in rheumatoid arthritis and in diabetes. Carcinogenesis, however, is primarily an event within the nucleus of the cell and directly affects the DNA.

How Does the Body Cope with Damaged Enzyme Proteins?

A damaged enzyme protein is not only useless in the cell, but rather, it will be an encumbrance, a kind of metabolic obstacle, because it takes up intracellular space that should be filled with active enzyme. The body has no choice but to either put up with this encumbrance for a time or else to break the protein down, release its amino acid building blocks and to synthesize new enzyme. All this has very high-energy costs for the cell. The original enzyme had been good and did not need replacing. It needs replacing only because of toxic action. ATP expended in re-synthesis would be better expended on other things, especially upon the elimination of the toxins to very low levels. The amino acid sulphoxides – direct products of the toxin’s action, will call for more expenditure of ATP in the course of their removal. The cell’s output of ATP may or may not be normal; its potential for new protein synthesis may or may not be normal, but if quantities of these precious cell resources are to be expended repairing cell damage, then they are not available for other important activities. In addition it may have to tolerate a lack of the damaged enzyme for a time, with whatever hindrance that may be to its metabolism. Hence the cell that has to cope with toxins and toxic damage is nonetheless a compromised cell. All that contributes to its state of ‘chronicity’.

The Nature of Membranes

This topic has been only introduced in Chapters 1 and 3. To follow the chronicity theory one needs to appreciate the fine structure of cell membranes and to realize the nature of the damage that may befall them. The reader is referred back to Chapter 1 with its description of the structure of membranes with their principal basic structure being a very fine phospholipid bilayer. As previously stated, cholesterol and glycolipid are also present, but phospholipid is the predominant type of lipid present in these layers. When it comes to cell membranes being affected by toxins, we must bear in mind that these can profoundly affect enzyme proteins and receptors that are embedded in the membrane. Here though we focus upon factors’ affecting the lipid bilayer that constitutes most of the area of the membrane.

The phospholipids that it contains are made up of:

  1. Glycerol – a non-fatty moiety that, however, loses its non-fatty character when combined into lipid molecules
  2. Saturated fatty acids – mainly hydrophobic (water hating) but with one hydrophilic end that is lost upon combination with glycerol
  3. Unsaturated fatty acids – same comment as 2 above
  4. Phosphate – which retains some ionizable hydrophilic tendency even when combined into phospholipid
  5. A nitrogen containing substance such as choline, ethanolamine or serine: sometimes the non-nitrogenous inositol instead. These may carry a charge and contribute toward hydrophilic character

Clearly, then the phospholipid molecules of the cell membrane possess one hydrophilic part only, which is that associated with the phosphate group and the adjacent, mainly nitrogenous special groups. It is this part of the molecule that faces outward from the membrane towards the aqueous medium on both sides, i.e. both inside and outside surfaces. The long carbon chains of the fatty acids are directed into the membranes hydrophobic interior. This has the effect of aligning them parallel with each other throughout the entire area of the membrane. Several factors control the average closeness of these aligned fatty acid chains. These factors determine the fluidity of the membrane because the more closely packed these chains the less fluid the membrane will be and factors that tend to spread them increase fluidity.

To have cell membranes of adequate fluidity one needs adequate dietary supplies of the essential fatty acids belonging to the two groups Omega 3 and Omega 6. These unsaturated fatty acids do not have chains that are conformed straight. They have kinks where the unsaturations occur, giving the molecule of bent form that takes up extra space when the molecules of phospholipid are arranged in the membrane. This separation is beneficial to function, increasing fluidity. The steroid cholesterol is also part of the membrane structure. Today many bad things have been said about the health effects of cholesterol. To a great extent this is justified because too high a blood cholesterol level is undoubtedly associated with an unhealthy condition. However, to develop a balanced picture, one does need to recognize that cholesterol fulfills important functions within the body and that we could not do without it in the correct amounts. It is also important that the body should have enough nutritional balance in respect of other nutrients to enable it to handle the cholesterol correctly. That is a condition frequently not fulfilled in today’s society and this is largely connected with modern western diets and lifestyles. The effect of cholesterol in cell membranes is to decrease fluidity. Since saturated fatty acids also decrease fluidity, there need to be a balance here. To have simultaneously high levels of saturated fatty acids and high levels of cholesterol promotes decreased membrane fluidity and an unbalanced unhealthy condition. These two factors often do coincide in today’s conditions entailing high intakes of animal fats and/or hydrogenated vegetable fats. The condition is made worse by relative lack of many trace catalyst nutrients needed to properly handle cholesterol and fatty acids.

At one time, perhaps 50 years ago, the western diet provided quite inadequate supplies of unsaturated fatty acids of either the Omega 3 or Omega 6 types. Today a great deal of Omega 6 is provided by vegetable oils but there is a relative dearth of Omega 3 except among regular fish eaters. Also the quality of these often leaves much to be desired, since they suffer chemical damage so readily during processing and cooking. So far this discussion has not mentioned toxins. We see, though, that there is much that can go wrong with the body’s cell membranes without having to consider definable toxins because there is plenty that can go wrong with the food supply to disrupt them. In any case, when unsaturated fatty acids undergo chemical changes during processing or cooking the substances that are thereby generated from them can be fairly classed as toxins. It is a subject to which orthodox medical science has been amazingly inattentive. This author recalls reading a scientific report on the health effects of used fish-and-chip shop oil upon laboratory rats. The report recounted how these animals that were fed the used oil ceased to reproduce and developed afflictions of the liver. The conclusion that was drawn by the authors – that these oils were non-toxic, beggars belief.

The reaction products that are formed when fat is used for frying are, for example, epoxides, hydroperoxides and polymeric products derived from these. These same products may be formed from unsaturated fatty acids even when they are in situ as part of the phospholipid molecules within the cell membrane. This is caused, essentially, by free radical damage. Inevitably these adverse toxic products from fatty acids will have their effect upon the fluidity and even the stability of the membrane and upon the membrane’s functionality. Ultimately, we should remember, that the functions of the membrane have to do with permitting or not permitting certain molecules of ions to pass through and providing a working environment for many enzymes and cell surface receptors. These are the functions that appear vulnerable as soon as any significant amount of oxidation of unsaturated fatty acids occurs. Within the membrane these fatty acids are protected against this kind of attack by lipophilic antioxidants such as beta-carotene, possibly other related carotenoids, and Vitamin E (the tocopherols). In the face of free radical attack, what actually happens by way of damage depends to a large degree upon the concentration of these protective substances in the membrane. Once again we find out that cellular damage and its control are the consequence of whatever is the prevailing balance between to damage-inflicting toxins and the protective nutrients. The obvious strategy – that of minimizing the toxic input and maximizing the protective nutrients is one which few people follow. This is so notwithstanding overwhelming scientific and medical evidence about the necessity for doing so. The question is, will the medical orthodoxy ever seriously consider this evidence? Will governments even give a serious thought to this way of protecting the population from illness and reducing their hospital budgets?

Erasmus in his book ‘Fats that Heal – Fats that Kill’ on pages 120-125 of the 2nd edition emphasizes the way in which interactions between unsaturated fatty acids and free radicals can easily turn out to be chain reactions. One molecule of the highly reactive fatty acid, having been raised to an excited energy state by a free radical, may interact with another such fatty acid molecule. Erasmus estimates that this process can go on for up to 30,000 cycles before the free radical effect is quenched. Obviously, if this should happen in the membrane of a cell, then a considerable area of the cell membrane may be wiped out so far as its normal structure and function are concerned. It is clearly likely that the death of cell can be caused quite rapidly in this manner.

We have not yet considered one of the biggest sub-topics in this field. The manufacture of margarines – that is to say, solid spreading-fats – from plant oils requires a procedure for solidifying liquid fat. The one adopted generally is hydrogenation. This is the treatment of the plant oil with hydrogen gas in the presence of a (non-biological) catalyst – nickel. This process converts the unsaturated fatty acids in the oil into saturated ones. When the process is carried to completion the result is hard margarine containing virtually no unsaturated fatty acids. Obviously such a product suffers from the disadvantage that it contributes only saturated fatty acids to human nutrition, with all the disadvantages that that entails. In the realization that unsaturated fatty acids were important, margarines have become soft and now usually contain significant levels of Omega 6 fatty acids. These embody a number of serious disadvantages. Firstly, they quite clearly suffer from the high risk of producing a body imbalance between Omega 6 fatty acids and the Omega 3 fatty acids that are so often in short supply in the diet. Secondly, and perhaps even more seriously, when unsaturated fatty acids are put through the hydrogenation process and allowed to survive the process, many of them are converted into a highly unnatural and harmful chemical form. The natural essential fatty acids of the Omega 6 and Omega 3 series exist in the form of molecules with a particular conformation (or shape) termed the cis configuration. During hydrogenation many of them are converted into the unnatural trans configuration. The change has a profound effect upon molecular shape and hence upon their ability to fit into the packing at the cell membrane. They are also most certainly enzyme inhibitors – almost certainly of the competitive type. Although they are apparently able to exert only reversible inhibition upon enzymes, the reversibility hardly helps if the inhibitors are going to be present in the tissues continually, as they will be in people who eat soft margarine or consume ready-made food products containing hydrogenated oils.

The negative metabolic effects of trans fatty acids are summarized by Erasmus in his book ‘Fats that Heal – Fats that Kill’ on page 112 of the second edition. They include many aspects that have to be considered most seriously in relation to cancer, such as altering the activities of the different types of immune cells and reducing the capacity of the liver to detoxify toxins, including carcinogens. It is easy to conclude that no one who intends to be cancer-conscious should even consider using hydrogenated fats or oils. It would seem likely that if these trans fatty acids were not so closely related to food fats, they would attract an official ban in food as toxic substances.

In all discussion of damage to membranes one should keep in mind that it is not just the outer cell membrane that is at risk, important though this is. All of the internal membranes that bound the organelles inside the cell are similarly vulnerable. One such organelle type, which seems to be very important in receiving damage and then damaging the cell is the lysosome. These little vesicles are full of enzymes for the breakdown of cell constituents. They are, of course, essential to the life of the cell, since all types of cell constituents ‘turn over’, that is, they are broken down and re-synthesized. However, if these breakdown enzymes are released from the little sacs that normally contain them they will begin to break down the normal structural parts of the living cell and render it moribund or non-viable. Hence, toxins that damage lysosomal membranes may be particularly potent. Two human diseases clearly involve damage to lysozomes and the release of their contents, these being gout and silicosis. Experimentally, gross excess of Vitamin A and injected papain (a protein-digesting enzyme from papaya) have been found to do the same thing and release of contents from macrophage lysosomes is postulated as a disease mechanism in rheumatoid arthritis.

Individual toxins that appear to target lysosomes are beryllium, phosphorus, carbon tetrachloride, ethionine, the pyrrolizidine alkaloids, such as occur in plants of the family Boraginaceae, e.g. borage itself and comfrey, and the toxin of the highly poisonous toadstool, Amanita phalloides.

Mechanisms of toxic membrane damage, other than those described above, are often unclear. It seems obvious, though, that the membrane damage may be either primary or secondary. Primary membrane damage occurs when the membrane itself is attacked directly by the toxin. Secondary membrane damage occurs when some other primary toxic effect sets in motion a chain of events which ends up by compromising membrane structure. An example of this is the loss of phospholipids from the membrane that often precedes overt membrane damage. This may be caused by the release of internal phospholipase enzymes (enzymes that break down phospholipids). There may be different ways in which this release of enzymes may be brought about, but increase in intracellular calcium level is one serious candidate. A good many different toxic actions can bring about and increase in the normally extremely low calcium concentration in the internal cell solution (cytosol).

Finally, before leaving this important topic, one should note again that the functioning of the enzymes and receptors embedded in the membrane depend upon and are influenced by the integrity of the cell membrane itself. The state of fluidity and the stability of the bilayer affect their biological activities. For example, it is known that the activity of the sodium pump enzyme is affected by the supply of phosphatidyl choline to act as a component of the phospholipids in the bilayer. This should be born in mind. Relative lack of phospholipids or the ability to make them, imbalances of Omega 6 and Omega 3 fatty acids, excess of dietary cholesterol and saturated fatty acids all affect these functions. These are often just dietary influences, though very important. But toxic effects can also upset these nutritional balances and, indeed, exert their toxic influence in this manner. These toxins often exacerbate the effects of an already existing nutritional imbalance. Note again that toxins and nutrients are interacting. It would appear that the toxic effects of trans fatty acids must be high on this list in the context of current western lifestyles.

Mechanisms of Protein Synthesis and their Vulnerability to Toxins

It is clear that some types of toxin target the protein synthesis mechanism of the cell. This must result in the inability to replace or increase cellular structural protein or to replace enzyme proteins that have been inactivated.

Protein synthesis is a complex biochemical process in which molecules of the twenty or so different kinds of amino acid must come together in the correct numbers and sequence to form a new protein chain. The DNA of the nucleus contains the necessary encoded information to specify the protein sequence. This has to be ‘read off’ as a copy in the form of a special kind of RNA called ‘messenger RNA’. This migrates from the nucleus into the cytoplasm of the cell, carrying the encoded data to the very small RNA-rich intracellular bodies called the ribosomes, where the protein molecules are assembled. The individual amino acids that are to be used in this assembly become attached to a different form of RNA, transfer RNA, and are thus carried to the ribosomes for assembly. The finished protein chain is “peeled off” from the ribosome and carried via the endoplasmic reticulum to the part of the cell for which it is destined. This information – about the destination of the different protein molecules is also encoded, this time in short sequences of sugar units temporarily attached to the protein for the purpose. Being complex probably makes the whole protein synthesizing mechanism particularly prone to toxic damage. This type of damage can clearly occur in any cell, and each cell must make protein. However, liver cell, because they are called upon to make so much protein, are especially vulnerable.

Liver cells suffer this form of toxicity from several toxins acting in different ways on different parts of the system. Ethionine is an ‘antimetabolite’ of the amino acid methionine, which it resembles in structure. In this role it traps much of the cell’s reserves of adenine – the nitrogen base needed to make ATP. Hence ATP formation suffers. But adenine is also needed to make RNA and the cellular deficiency of RNA would obviously inhibit the synthesis of protein either with or without the concomitant ATP deficiency. Dimethylnitrosamine is thought to inhibit synthesis of proteins by causing a loss of messenger RNA. Carbon tetrachloride is thought to damage the ribosomes, which are the very site of protein assembly. Galactosamine works by yet another mechanism, since it sequesters uridine, another nitrogen base. Uridine is much involved in the synthesis of many biomolecules, especially those involving complex carbohydrate structures. The result of this upon protein synthesis is indirect but nonetheless effective. This sequestering probably damages cell organelles, but one can also speculate that the ‘labeling’ of newly formed proteins for their target destinations within the cell, via bound sugar units, may be disturbed.

Damage to Mitochondria and the Endoplasmic Reticulum

Some toxins are more specifically damaging to mitochondria and therefore inhibit cell energy production. The toxins that either inhibit or destroy enzymes have already been discussed, but some toxins may actually damage the structure of the mitochondrion organelle via its membranes or the organization of its enzyme assemblies. Acetaminophen, 1,1-dichloroethane and hydrazine belong in this group. Others attack the structure and function of the endoplasmic reticulum and therefore exert secondary effects upon protein synthesis that enhance the effects described in the last passage above. These include allyl formate, galactosamine and thioacetamide. Other toxins attack the cytoskeleton – the internal fibrous element of cell architecture – and these include toxins called norethandrolone and cytochalasin B.

Relationship of General Cellular Damage to Cancer

Toxins of the various classes described above, attacking the structure and function of non-nuclear components of the cell cannot in themselves represent primary and direct causes of cancer. As will be clearly understood from future chapters, the cancerous change is necessarily a nuclear event, involving changes to the chromosomes and the DNA they contain. The passage below, which concerns the effects of toxins upon the nucleus, is therefore much nearer to the core of our subject. The orthodox ‘wisdom’ of our day tends, therefore, to accord little importance to non-nuclear events so far as carcinogenesis is concerned. The ‘theory of general chronicity’ differs from this and it does accord considerable importance to non-nuclear toxic events.

The basis of this aspect of the theory is that the more generally toxic the cell is, or the more toxic damage it may have suffered, the more likely the cell is to succumb to the actions of a carcinogen.

This is held to be true regardless of whether the toxins concerned are nuclear or non-nuclear in their effects. Toxic damage or toxic inhibition exerted by upon the plasma membrane or upon enzymes or organelles in the cytoplasm is held to have repercussions upon the nucleus and its ability to afford protection to the DNA contained in it, and therefore upon the likelihood of carcinogenesis occurring. It is upon this understanding that we now turn to look at the nuclear DNA.

The Nucleus, DNA and their Vulnerability to Toxins

The reader is familiar already with the nucleus as an intracellular body bounded by a double membrane. Obviously, that membrane is susceptible to alterations in its properties by toxins, and to toxic damage, just as the other membranes are. Some types of toxin are reported as affecting the nucleus of cells in particular, without necessarily having the capacity to do direct damage to the DNA within the nucleus. Here, we have to focus most especially upon the DNA and damage that can be done to it because this is where carcinogens exert their key effects. The situation also obliges us to focus upon the ability of mechanisms within the nucleus to protect the DNA and the encoded information contained within it.

Obviously, substances, such as the anti-cancer drugs mentioned and discussed in Chapter 5, act mainly to prevent or arrest cell division, or to exploit the vulnerability of cells caught in the process of dividing to kill them. Since the processes of cell division centre upon the nucleus and the DNA, the anti-cancer drugs generally work upon the nucleus, the chromatin that forms the chromosomes, and the biochemicals that go into making DNA. This deliberate nucleus-orientated form of cell damage does not appear, in itself, to be strongly carcinogenic. The anti-cancer drugs are not, on the whole, noted carcinogens and it would be ironic if they were. Their purpose is to kill cancer cells, perhaps to arrest their multiplication, but most particularly to kill them. A cell that has its DNA lethally damaged is obviously not going to be a cancer cell, since to give rise to a tumour a cell must be viable. Therefore, effective cell-killing agents are not usually carcinogens. Clearly then, nuclear and DNA damage can take more than one form. The question as to what form of DNA damage is involved in actual carcinogenesis will be discussed in a later chapter.

Here, in order to put flesh onto the bones of the ‘theory of general chronicity’ we have firstly to understand that carcinogenesis consists essentially of a form of DNA damage. Then we should consider the cell’s ability to prevent such damage, and the possibility of that protective ability being eroded through toxic events that may occur outside of the nucleus.

All this cannot be very well appreciated without first understanding the nature of DNA itself and the nature of the damage that can happen to it. Earlier, some explanation was given of the structure of proteins and the fact that the primary structure of proteins is based upon chains of amino acids linked into specific sequences. Most biological macromolecules are built up from large numbers of very much smaller ‘building blocks’ in this manner and the nucleic acids are no exception. In the case of RNA these building blocks are called ‘ribonucleotides’ and in the case of DNA ‘deoxyribonucleotides’. Focusing upon the DNA, each of the deoxyribonucleotides is itself made up of three units, namely, phosphate, the sugar deoxyribose and a nitrogen base. The first two are the same for all the deoxyribonucleotides and the phosphate and deoxyribose moieties link together in sequence to form the backbone, or core, of the chain. The nitrogen bases are, therefore, attached to this core and they project from it. There are, for the most part, just four types of nitrogen base in DNA, named adenine, guanine, thymine and cytosine. Since the role of the DNA is to store information and permit its retrieval, it follows that this information cannot be stored in the ‘core’ part of the chain, since that is of the same composition throughout its entire length. It follows that the information stored in DNA is stored in the sequencing of the four nitrogen bases. An illustration of the overall structure of a section of DNA is shown in Figure 1

Note that its molecular configuration naturally throws the whole molecule into a coil. This can be compared with the alpha helix of proteins, but in DNA the whole of the chain is coiled, not just parts of it. Since the DNA is very acid, its electrical charges need balancing, so the nucleus contains a lot of very basic (‘alkaline’) special proteins called ‘histones’.

The information stored within the sequence of bases in DNA is in the form of a code. The information is ‘read’ or interpreted through translation first into an RNA chain (messenger RNA) and then translated again into a sequence of amino acids in protein, during the process of protein synthesis on the ribosomes. It is interesting to note that there are only four different kinds of nitrogen bases in DNA but at least 20 different amino acids in proteins. It is obvious, then, that a single nitrogen base cannot possibly encode for a single amino acid. It must take more than one nitrogen base to define an amino acid in protein. Indeed, it must also take more than two bases to do this, since combinations of only two bases could only provide, at most, 16 unique structures from which to identify an amino acid. Indeed, the coding units, or ‘codons’, that specify the amino acids in proteins consist of three bases, as illustrated in Figures X and Y. Note that Figure X gives the form of the code as it appears in DNA and also in RNA (which has a complementary code) and that Figure Y just quotes the form of the code that appears in messenger RNA.

It follows, then that the stability of the sequencing of the bases in DNA is crucial to the stability of the genetic information. Any factors that alter that sequence or render it unrecognizable will eliminate or change some aspect of the cell’s genetic make-up. That will destroy the ability of that cell to give rise in future to daughter cells with the characteristic genetic make-up for the person concerned. Thereafter, that changed cell and its entire offspring will be different from other cells in the body. Assuming that the cell is still capable of surviving and reproducing, it will give rise to a new and different type of cell in the body. All the cell’s offspring will be the same, unless, as in the case of cancer, the change that has occurred has also rendered the cell’s genetic make-up subject to further instability in the future. Assuming further instability does not occur, the offspring of the altered cell will constitute a new ‘clone’ of cells within the body. A clone is a population of cells all with the same genetic origin and structure.

Therefore, armed with this knowledge, one needs to be on the look-out for toxic effects in the cell that damage DNA in such a manner that the base sequence is altered. That alteration could take the form of deletion of a section or sections, even just of one codon. It could take the form of alteration to bases to give modified and therefore ‘unreadable’ code instructions. It could take the form of the substitution of sections with new and different sections containing different information. Or it could take the form of chromosome breakage. This may not alter the amount and nature of information present in the code, but it may alter its expression. This is because the expression of encoded information is dependent upon the immediate genetic environment (i.e. what other sequences are in close proximity). Since chromosome breakage changes the environment of those parts of the sequence that are near the break, genetic changes do occur.

It is necessary then, to look at the types of toxic damage that can be suffered by the nitrogen bases of DNA. The attempt is being made here to communicate to the reader some idea of the nature of such damage without writing out chemical formulae or calling upon chemical knowledge that the reader does not have. This is not so easy when one is speaking about the structure of DNA, an immensely long biomolecule containing building blocks that comprise nitrogen rings. The damage itself that we want to consider is inherently chemical in nature. To follow some part of the story it is first necessary to understand that the structure of DNA comprises, not one chain (or ‘strand’), but two. The helical coiled structure has been described and is illustrated in Figure ### but it can be seen that there are two strands coiled together. This is referred to as the ‘double helix’ of DNA. Within that double helix there are some weak chemical linkages between the nitrogen bases that are arranged along the lengths of the paired strands. In other words, the bases themselves are paired. These two strands of DNA replicate themselves during cell division. During the special kind of cell division that is necessary for the formation of sperm and ovum, the two strands separate, and the sperm and ovum only carry single-stranded DNA. These recombine to form double-stranded DNA again at fertilization.

The reason why this is important is that anything that inhibits base pairing disturbs the regular helical structure of DNA. That is true whatever the reason for the base pair inhibition. It may arise because one of the bases has been subjected to an alteration of chemical structure, or a substance has been inserted in an interfering way between the strands.

Not all alterations to DNA are necessarily the result of toxic action. There is a certain very low frequency of mismatching of bases that occurs spontaneously. This may occur because the base molecules have a low inherent tendency to alter their conformation spontaneously. The bases altered in this way tend to pair with the wrong base partner, causing a mismatch. What results is the misplacing of a normal base rather than the production of any abnormal base. Nonetheless, the cell needs to be able to correct the fault if it is to avoid producing a mutated cell line. The risk of this type of spontaneous mispairing, is essentially irreducible under any given set of conditions, though it does depend upon the pH, temperature and composition of the medium inside the nucleus. The evolution of new species of organisms would never occur if there were no mutations at all, at least in the germ cells.

Apart from this, mutations can be caused by chemicals, referred to as mutagens, by ionizing radiation or, at the surface of the body, by ultraviolet light. Again, looking at it from the evolutionary standpoint, these factors have always been present in the environment and can be presumed to have always played their role in evolutionary change. Ultraviolet light is present in sunlight, ionizing radiation is experienced everywhere on earth from cosmic rays and radioactivity in the rocks. Mutagenic substances have always been present in food. What we have to be concerned about is any major increase in the levels of these environmental factors through radioactive pollution or through toxins in our food, water and general environment.

The considerable length given in the previous Chapter to anti-cancer drugs shows just what a wide range of chemicals can work to block cell division. Yet there is only the thinnest of dividing lines between those that stop cell division and those that disrupt cell division significantly enough to give rise to changed or abnormal daughter cells. In some cases it may only be a question of dose and length of exposure. This is not true of a substance like colchicine, which disrupts the action of the ‘spindle’ – a part of the nucleus that is not DNA. Nor is it true of substances, which just inhibit DNA synthesis, like azaserine and the antagonists of the vitamin, folic acid. But where the blockage of cell division is through an action that alters DNA the outcome for any particular cell may be either death or transformation.

Commonly recognized mutagens include dyes of the acridine group, alkylating agents, some antibiotics, urethane, hydroxylamine and nitrous acid.

However, some mutagens are actually analogues of the common nitrogen bases of DNA, adenine, guanine, thymine and cytosine. One needs to recall that an ‘analogue’ substance is one having a chemical structure that is close to one of these normal bases. Indeed, its structure may be close enough for it to become incorporated into DNA but, having been incorporated, to cause trouble, through not functioning in a perfectly normal manner. Hence, at best, some of these analogues may inhibit DNA synthesis and therefore act as anti-cancer agents. But their incorporation into either DNA or RNA, leads to abnormality of these nucleic acids and the protein-synthesizing code, and perhaps the genetic code, are altered. If their incorporation is into RNA, not DNA, then this has the effect of altering part of the message that is transcribed from DNA to RNA without altering DNA itself. Protein synthesis will still be adversely affected. These ‘analogues’, then are altered versions of the bases themselves that may be incorporated in place of the normal base, changing the pattern of base pairing. One such compound is bromodeoxyuridine, which also renders the DNA chain very liable to breakage. Another base analogue, 2-aminopurine, may also be incorporated and cause mismatching.

Alkylating agents as mutagens were discussed in the last Chapter, where several were listed anti-cancer drugs. They notably include the sulphur mustards and nitrogen mustards. They get their name because they add ‘alkyl’ groups to the base molecules that are present in the DNA. Notably they add methyl and ethyl groups. Several of the altered bases that are formed from the reaction between DNA and these reagents cause mispairing and therefore also cause miscoding in the DNA. Most particularly, the guanine base becomes modified, adding a methyl group onto an oxygen atom of the guanine, forming O6 methylguanine. In some cases, therefore, we do have overlap between the growth arresting or lethal actions of these agents and carcinogenic effects on the other. To some extent, therefore, we do have the enigma of a carcinogen being used for cancer therapy.

Ionizing radiation is noted for causing single strand breaks in DNA. Ultraviolet light causes cross linkages between the strands of the DNA double helix, especially cross linkages between thymine bases. These are referred to as cyclobutane: thymine dimers. Such a cross-linking blocks the action of the enzymes that must bring about the replication of DNA at cell division. It also physically bonds the two strands together and prevents them from separating at cell division as they do in their normal function. Another important action of ionizing radiation, especially gamma rays, is to open the nitrogen ring structure of the bases adenine or guanine. This produces an open ring compound called a ‘formamidopyrimidine’.

Given such a wide range of different types of damage and quite a few possible causes, there is no doubt that great importance attaches to the cell’s ability to repair the damage suffered. When damage has occurred, it must be repaired before the next cell division or else the abnormality will be passed on the future generations of cell, producing a new line of abnormal cells.

DNA Repair Mechanisms

The DNA repair mechanisms of the cell will not be described in great detail, even though they are among the most awe-inspiring of cellular mechanisms for their intricacy and beauty. We can recognize, however, different classes of these mechanisms and see, in principle, how they perform.

In bacteria the cyclobutane: thymine dimers that result from UV exposure and cross-link the DNA, can be reversed by the action of visible light working with a special photo-activating enzyme. However, in the human body only the extreme surface can be affected either by UV or by visible light, so this mechanism is of limited significance.

Where alkylating agents have added a methyl group to a guanine base, an enzyme called DNA methyltransferase acts to remove the unwanted and damaging methyl groups.

Where gamma ray damage has left a ‘formamidopyrimidine’, an enzyme called ‘formamidopyrimidine cyclase’ can regenerate the original base in the DNA, i.e. an enzyme that reforms the ring that was broken. Some of the simpler DNA strand breaks may be reversed by what is effectively a ‘rejoining enzyme’, called DNA ligase. Other, more difficult types of strand breaks, that often occur when gamma rays are responsible for the damage, have to be repaired by ‘excision repair mechanisms’ described below.

The ‘excision repair mechanisms’ can be used by the cell to repair DNA damage that is not easily repaired by simple mechanisms. Basically, excision repair consists of cutting out the ‘bad’ or jumbled section of the DNA strand and replacing it with a renewed section of DNA that is identical with the original undamaged version and which therefore carries the same coded messages. In this process an enzyme called an endonuclease first nicks the strand a few nucleotides away from the damage. A second enzyme then excises a short stretch of DNA including the damaged region. Thirdly the enzyme DNA polymerase synthesizes a replacement strand. It does this by using the intact and complementary second strand of the original DNA as a template. That is to say, the original (and correct) genetic message for the section concerned is still available on that second strand and the data from it are used to reconstruct the original strand correctly. Finally, in a fourth step, the repair is completed by DNA ligase joining up the new section to the original strand. This is surely an incredibly beautiful biochemical mechanism that is intricate but marvelously adapted from the evolutionary standpoint to preserve the organism and the genes it contains.

Another mechanism of repair involves a set of enzymes called ‘glycosylases’. These enzymes, as a broad group, are capable of splitting a particular type of substance from its chemical binding with a sugar. Where damage to the DNA involves chemical alteration to an individual base, so that it no longer corresponds to any of the four bases that have a proper place in DNA, then one of the glycolysases can remove that aberrant base. Specific glycosylases have been identified for removal of the following altered bases that have no proper place in DNA strands.

5:6 hydrated pyrimidine
Urea or pyridine dimers

Naturally, when these abnormal bases are cleaved off, this leaves a gap, a section of the sugar-phosphate ‘core’ of the DNA, without an accompanying base. However, an apparently enzymic activity has been found which places such bases as either adenine or guanine into such gaps. It seems clear that this activity does not work randomly, but instead, works sensitively to re-form the original base pairs and hence maintain the genetic information.

There are other types of error within DNA that are brought about by simple mismatching of bases. That is to say that the bases concerned are not in any way abnormal bases, but they are wrongly matched. Hence repair mechanisms, to deal with that situation, have to have the ability to recognize the wrong identity of bases rather than abnormal types of base. These modes of enzymic repair also exist. They are extremely finely designed because they have to have the ability to detect which base within a pair is the one carrying the incorrect information. If these repair enzymes were to wrongly identify this, they would, of course, compound the problem and compound the genetic damage instead of helping. Instead, they seem to have the ability to identify the recently wrongly incorporated base of the pair, leave intact the one which has the correct identity and replace the aberrant base of the two.

3 The Nature of Toxic Damage – Specific Cell Toxicity

All the forms of toxic damage that have been discussed above are non-specific as to cell type. That is to say, a toxin that affects mitochondria is likely to affect them regardless of the type of cell concerned and one that affects an enzyme will probably do so within any tissue. However, we also note here that many types of toxin are highly specific as to the cell types they affect and the biochemical processes they affect.

For example, a great many plant poisons, drugs and war gases work by altering, and in some cases disabling the nervous system. These quite often work at synapses, which are the communication junctions between one nerve cell and another. The synapses are characterized by the fact that communication across them is not electrical, as it is when the nerve impulse is conveyed along a nerve fiber, but is chemical. It depends upon the release of a special chemical from the end of one nerve cell, which diffuses across the junction to elicit the start of a new impulse in the other fiber. The chemicals, which are different in different types of nerve junction, are called ‘neurotransmitters’. They are to a greater or lesser degree specific to the nervous system, at least in this type of role. The toxins concerned are either ‘antagonists’ to neurotransmitters, in which case they block the normal action of the synapse to various degrees, or ‘agonists’ of the neurotransmitters, in which case they increase and over-emphasize the normal action of the synapse. Many mood-affecting drugs, such as diazapam and the tricyclic anti-depressants, and the pre-operative medication atropine, work in this manner.

Such actions have little direct effect upon general body toxicity levels and therefore do not have a very large effect upon ‘general chronicity’ unless, through their action upon the nervous system other systems of the body are caused to function less efficiently.

There are many examples of forms of toxicity that are more or less specific to particular organs. For example, certain toxins are very specific to individual endocrine glands, such as alloxan and the antibiotic streptozotocin, which are toxic to the beta cells of the Islets of Langerhans in the pancreas and cause a chemically induced diabetes. Another example is thiourea, as specific toxin to the thyroid gland, and this is employed as an anti-thyroid drug. Such actions may have little direct effect upon general body toxicity levels unless the substance concerned also exerts some less severe degree of toxicity to non-endocrine cells. Where this does not happen, these substances may not have a very large effect upon ‘general chronicity’ unless, through their action upon the endocrine system and consequential hormonal repercussions, other systems of the body are caused to function less efficiently.

Bone marrow and liver are very metabolically active and are especially vulnerable to toxins. Effects on the normally rapid cell replication in bone marrow may lead to ‘aplastic anaemia’ in the case of toxicity from anti-cancer drugs or from the anti-bacterial drugs chloramphenicol and the sulphonamides. The liver suffers badly from carbon tetrachloride, chloroform or paracetamol poisoning. These substances are unquestionably toxic to all tissues, so what we are speaking of here is simply a greater susceptibility in the tissues of bone marrow and liver.

The drug phlorrhizin specifically targets the renal tubules, affecting the re-absorption of glucose. The drug thalidomide was specifically toxic to the foetus (which is not an uncommon form of specific toxicity, due to the sensitivity of the foetus) and methanol clearly targets the eyesight. The subject of specific toxicity is mentioned here mainly to recognize its existence, which is often important, though its significance to ‘general chronicity’ is limited to any residual ‘non-specific’ toxic action the substances may have, or to the possible wider consequences of their local inhibitory action.

4 Cell Damage and the ‘General Chronicity’ Theory

If ‘General Chronicity’ is ‘the sum total of the body’s present and historical toxic burden and the residual cellular and tissue damage it has caused’, then it is perhaps not difficult to see how the state of ‘General Chronicity’ promotes a wide range of non-malignant chronic diseases. The presence of toxins and toxic damage to membranes and organelles outside of the nucleus will tend towards cell debility, morbidity and eventually cell death. The tissues and body parts affected by these processes will firstly underfunction and then degenerate. Whole functional groups of cells may be deleted, with serious symptoms and syndromes resulting. All this seems biochemically obvious. It is a puzzle just why orthodox medical people are often so strongly opposed to such ideas about toxins and their effects, when they themselves can cite no other ‘ultimate cause’ of chronic illnesses. Because orthodox medicine has virtually no contribution to make as to the ultimate causes of internally generated, primarily non-genetic, chronic illnesses, there is a virtual absence of any serious argument against the long held naturopathic view that toxins and toxic damage are responsible. Even where genetic pre-dispositions are known to exist towards contracting given chronic illnesses, toxins and toxic damage have still to be invoked as the triggers which turn those pre-dispositions into reality.

However, cancer is special because its initiation requires that cells must be damaged within the nucleus. Orthodox ‘wisdom’ has it that only certain quite specialized toxins can actually trigger cancer – toxins that generate nuclear damage – and ‘carcinogens’ in particular. Yet it seems clear that only a low proportion of human cancers can be fairly attributed to known exposure to those particular and specific substances known at the present time as carcinogens.

So, against the orthodox view, the ‘Theory of General Chronicity’ as it applies to cancer rather than other diseases, postulates that general toxicity throughout the cell leads towards at least a semi-moribund condition of the cell and that semi-moribund cells cannot repair their DNA properly. The ability to maintain an active DNA repair mechanism must depend upon an active enzyme-synthesizing capability and that is synonymous with protein-synthesizing ability. Cell energy must be available in sufficient amounts. It also seems likely that correct sodium / potassium ratio within the cell may also be needed along with intact membranous structures and adequate levels of micronutrients catalysts, such as zinc. These conditions are unlikely to be met in semi-moribund cells affected by ‘general chronicity’. The theory tends to predict, therefore that non-nuclear cell toxicity and cell damage can lead onward quite readily to nuclear damage and carcinogenic transformation and then that, once cancer is established, the generally chronic condition will inevitably prevent the body from throwing off the threat presented by the malignant cells.


Bucataria fara foc



Elena Nita Ibrian


Aceasta lucrare – editata ca supliment al  revistei ELTA – se adreseaza celor care vor sa traiasca fara boli, medicamente si fara grele zile de spitalizare. Autoarea este o cunoscuta „naturista” din Piatra Neamt – Elena Nita Ibrian -, care acum, cateva decenii s-a salvat, de un cancer care o adusese în pragul fazei ultime.

Medicamentul salvator a fost hrana vie constituita din sucuri de legume si fructe aflate la indemana oricui. Deci, nu întamplator capitolul SUCURI din aceasta lucrare cuprinde indicatii terapeutice pentru toate afectiunile frecvente astazi în „civilizatia moderna”. Inutil ar fi sa mai umplem aici alte, pagini cu indicatii terapeutice. Simpla parcurgere a retetelor de la acest capitol este suficienta pentru cine doreste sa urmeze o cura care sa-l vindece de ceea ce sufera.Selectia facuta de autoare însa, e judicios intocmita astfel încat sa poata multumi atat pe cei care vor sa treaca treptat la hrana vie, cat si pe cei care vor sa-si satisfaca placerea de a gati si a consuma un meniu complet si variat fara sa simta lipsa bucatariei traditonale.


Se stie ca plantele asigura omului principala sursa de existenta, fara de care viata lui si a animalelor nu ar fi posibila. In acelasi timp, plantele constituie sursele primare de nutritie pentru animale care le transforma în lapte, oua, etc., folosite de asemenea în alimentatia omului. Ierburile si semintele lor, pomii si roadele lor sunt oferite cu generozitate omului care trebuie sa faca efortul de a le cunoaste mai bine si de a le folosi în nutritia lui zilnica.Carnea a fost introdusa în alimentatia omului mult mai tarziu decat vegetalele, nu atat din necesitate, cat mai mult ca o dorinta de diversificare a nutritiei.Asa a aparut alimentatia mixta, omnivora care se bazeaza pe trei mari grupuri de substante chimice: zaharurile (glucidele sau hidrocarbonatele), proteinele si grasimile. Acestora li se adauga în cantitati mult mai mici dar mai importante ca cele dintai: enzimele, vitaminele si microelementele. Multa vreme proteinele au fost confundate cu carnea si cu pestele.

Astazi,multi oameni cunosc si consuma alimente de origine vegetala crude, cu un continut la fel de ridicat sau mai mare de proteine, cum sunt: algele, soia, lintea, fasolea, mazarea, nucile, arahidele, etc.

De asemenea, exista alge salbatice sau de cultura cu un continut bogat in proteine,de pana la 30% si respectiv 70 %. Este semnificativ faptul ca în Japonia se consuma în alimentatia zilnica 25 % alge, sub forma de supe, paine, paste fainoase, înghetata, sau prajitura. Fructele, legumele si semintele contin adevarate miracole, pe langa valoarea nutritiva foarte ridicata recunoscuta, ele pot fi considerate si factori terapeutici de prima importanta. Este suficient de amintit ca numeroase afectiuni pot sa fie tratate cu plante sau cu produse obtinute din ele. Astfel, noi însine am vindecat ulcere duodenale într-o singura luna cu tratamente naturale, cu suc de varza alba sau de cartofi; colite cronice cu suc de morcovi; stari gripale cu ceaiuri de fenicul, coriandru, maghiran sau sovarf, foarte bogate în magneziu si vitamine. 0 parte din aceasta experienta este cuprinsa aici…

Au fost enuntate aceste idei pentru a-l convinge pe cititor ca sanatatea vine din regimul de nutritie care trebuie sa fie preponderent vegetal. Acest principiu trebuie sa fie asociat cu cel al „bucatariei fara foc”. Experientele personale, directe si îndelungate (de peste patru decenii) mi-au , confirmat opiniile unor nutritionisti, potrivit carora tratarea termica a alimentelor (fiertul, prajitul, coptul) reduce sau anihileaza actiunea favorabila asupra organismului a numeroase substante active: enzime, vitamine, proteine existente în plante, în fructele si semintele lor. În acelasi timp, prin fierbere, prajire, coacere sunt îndepartate si unele arome si substante volatile care dau gust placut hranei noastre zilnice.

Odata asimilate principiile „bucatariei fara foc”, este necesar sa se acorde atentia cuvenita provenientei fructelor, semintelor (evitandu-se, pe cat posibil, chimizarea lor) si nu mai putin îndepartarii partilor bolnave si spalarii acestora cat mai bine cu apa potabila. Asadar, calitatea fructelor, legumelor, semintelor, prospetimea, combinarea adecvata a acestora în stare cruda, prepararea lor fara a fi supuse agentului termic devin cu adevarat posibile omului modern, care doreste sa traiasca fara boli si fara medicamente.

Prin lucrarea de fata suntem profund interesati sa oferim oamenilor un numar însemnat de retete, în care „alimentele devin medicamente”, fara a se diminua catusi de putin placerea omului de a pregati si consuma preparate culinare variate, atragatoare si gustoase.


Mancarurile nedigerate se altereaza si produc acizi toxici în corpul nostru. Alimentele alterate stau în stomac 8 ore, iar în intestine de la 20 la 40 ore. Daca mancarea este corect combinata, este în întregime descompusa, absorbita si folosita în corp în 3 ore fara sa putrezeasca, sa fermenteze, fara sa produca gaze, arsuri sau indigestie acida.

Pentru traditionalisti – adica cei care înca se mai amagesc cu carne si hrana moarta- le oferim cateva recomandari doar pentru perioada de tranzitie spre hrana vie:

1. Carnea se consuma numai cu salate de cruditati, si nu cu cartofi, orez, macaroane, branza, paine. Vegetalele se digera atat în sucuri acide cat si în sucuri alcaline.

2. Se pot manca cartofi copti sau fierti cu unt sau ulei, odata cu ei se pot manca dovleci, fasole verde (fiarta) dar obligatoriu si salata de cruditati.De retinut: se pot consuma amidonoase (cartofi, orez, fasole verde, paste fainoase) cu vegetale gatite (fierte) ca: dovlecei, morcovi, conopida, telina, varza, vinete, usturoi, fasole verde, dar alaturi cu salate de cruditati de sezon. Daca doriti sa mancati branza sau preparate din oua, mancati-le numai cu salata de cruditati, dar fara, paine.

3. Uneori natura a amestecat ea singura albuminele cu proteinele (in fasole), însa corpul este capabil sa digere bine aceasta combinatie (putin mai complicat ca pe alte alimente) prin modificarea compozitiei sucurilor digestive. Proteinele sunt foarte diferite între ele, încat modificarile necesare digerarii lor combinate sunt imposibile, dand mari deranjamente la stomac. Se pot combina doua proteine de acelasi fel: carnuri diferite sau produse lactate diferite, dar nu doua proteine diferite. De exemplu, nu se combina corect oua cu produse lactate, carne cu oua sau nuci cu carne. Combinatia de albuminoase se poate face pentru ca ele nu se descompun chiar asa de greu ca proteinele si mai ales nu apare fenomenul de fermentatie, chiar daca se consuma cu putina paine sau crutoane de paine rumenita, fara ulei.

Asadar, a sosit timpul sa o rupem cu traditia în alimentatie, daca dorim sa scapam de boli de stomac, ficat, rinichi, tensiune, boli de inima, si mai cu seama de numeroasele forme de cancer si de supragreutate, care nu este decat boala curata. Iar ruperea traditiei înseamna trecerea la hrana vie, fara carne, sare, zahar si faina alba.

Reguli importante în alimentatie

1. Fructele se consuma numai pe stomacul gol.

2.Micul dejun trebuie sa fie alcatuit numai din fructe, sucuri de fructe sau vegetale ca: ardei, rosii, castraveti, ceapa, napi, varza, telina, s.a.

3.La masa de pranz (ora 12) – numai salate sau suc de vegetale.

4.Dupa ora 16 pana la ora 20 se pot consuma si mancarurile mai complicate, dar la masa se va consuma o singura mancare concentrata. (Tot ceea ce nu este crud este concentrat, sau tot ceea ce este gatit este concentrat).

5. Cantitativ, în timpul trecerii spre hrana vie, zilnic este necesar a se consuma 70 % cruditati (fructe, legume, zarzavaturi) si 30% mancaruri concentrate (gatite).

Combinarea corecta a alimentelor este: salate + proteine. Nu se vor combina proteinele între ele (carne, peste, branzeturi, oua, lactate).    Legumele gatite se pot combina între ele: dovlecei, varza, conopida, gulii, fasole veche + legume gatite. Amidonoasele se pot combina între ele dupa gust.

Dupa ora 20 nu se mai mananca nimic. Nu se bea apa în timpul mesei si nici o ora dupa masa. Vinul îngreuneaza mult digestia si de aceea trebuie baut pe stomacul gol. Nu introduceti în stomac alimente peste altele care se afla deja în procesul digestiei.

Pentru a respecta aceste reguli, memorati timpii de digestie din tabelul notat mai jos:


1 Fructele crude sau sucuri naturale 20-30 min.

2 Banane, curinale, smochine        1 ora

sau fructe uscate. (la soare)

3 Salate sau vegetale crude          2 ore

4 Alimente combinate corect fara carne    3 ore

5 Orice aliment combinat incorect    8 ore

În loc de otet, în salate folositi sucul de catina, de lamaie sau de grepfruit. Nu beti bauturi racoritoare – sunt pur chimice si acidifica organismul. Nu fierbeti rosiile deoarece produc acid în stomac.

Consumati-le numai crude sub forma de salate, sucuri, s.a. Salatele de cruditati se combina perfect cu legumele si amidonoasele. Amidonoasele se pot combina între ele.   Legumele se pot combina între ele.

Consumul corect al fructelor

Curios, dar adevarat, oamenii nu stiu cand si cum sa manance fructele. Fructul este mancarea cea mai pretioasa, dadatoare de viata, de energie, din cate exista. Fructul este cel mai important aliment pe care îl putem consuma, dar trebuie sa stim exact cand si cum trebuie sa-l consumam. Stramosii nostri au fost fructivori. Ei au consumat fructe zeci de mii de ani. Pentru organism, fructele sunt mult mai importante decat proteinele. Substantele cu care proteinele ne otravesc corpul nu se gasesc în fructe. Se cunosc numeroase cazuri de otravire cu proteine. Supraconsumul lor este legat de cancer la piept, la uter, ficat, vezica biliara, leucemie, cancer la stomac, la colon.

Fructul este produsul cu cel mai mare continut de apa organica (80-90%) care curata corpul de toxine, fiind datator de viata si curatitor al tesuturilor, în plus plin de enzime, vitamine, minerale, carbohidrati, aminoacizi, acizi grasi. La digestia fructelor, omul nu consuma nici un fel de energie. Creierul omului functioneaza numai cu glucoza iar fructul înseamna glucoza în corpul omului. Fructele nu se digera în stomac, caci sunt predigerate. Fructele proaspete trec prin stomac în 20-30 minute, iar cele uscate (la soare) stau 1 ora.

Principala conditie este ca fructele sa fie corect consumate. Deoarece stau atat de putin în stomac, înseamna ca ele nu trebuie mancate niciodata cu ceva sau dupa ceva, ci numai si numai pe stomacul gol.

În cazul ca fructul este mancat incorect, adica dupa ce s-au consumat alte alimente, acesta vine în contact cu ele, cu sucurile digestive si întreaga masa de alimente începe sa se altereze. Orice proteina din stomac intra în putrefactie, orice carbohidrat fermenteaza. Totul devine acid.

Fructele clasificate stiintific ca „acide” (portocale, ananas, grepfruit, lamai), ca de altfel toate fructele, odata ajunse în stomac devin alcaline, daca se consuma numai pe stomacul gol. Ele neutralizeaza ca si vegetalele crude acizii ce se formeaza în corp. Un corp toxic acid se poate recunoaste usor dupa: balonare, greutate excesiva, celulita, par caruntit prematur, chelie, izbucniri nervoase, cercuri întunecate sub ochi, riduri premature pe fata, ulceruri.

Consumul corect de fructe duce la o întinerire de necrezut,longevitate, sanatate incredibila si multa energie. Importanta enorma a fructelor consta în continutul valoros de combustibil. Fara combustibil, corpul nostru nu poate functiona. Valoarea combustibilului trebuie cautata în orice mancare.

Fructele sau sucul lor se pot consuma numai proaspete. Daca se coc sau se fierb, nu mai fumizeaza substante nutritive si nici apa  necesara curatirii corpului.

De retinut: fructele trebuie bine mestecate, salivate abundent, sa nu fie înfulecate cu lacomie, caci numai astfel vor fi de mare folos organismului.

Ce trebuie sa stim despre proteine

Corpul uman nu trebuie sa duca lipsa de proteine în alimentatie, dar nici sa consume prea multe, deoarece sunt periculoase în aceeasi masura cu a avea putine. Asimilarea proteinelor de catre organism este cel mai dificil proces, deoarece sunt cele mai complicate alimente.

Daca alimentul cel mai usor de descompus este fructul, apoi cel mai greu de descompus în elemente pe care corpul sa le poata folosi, este

proteina luata, prin hrana traditionala, din carne. Pentru digestia proteinelor corpul consuma cea mai mare cantitate de energie, dar se depoziteaza în corp ca reziduu toxic, crescand greutatea, deoarece nu exista energie necesara pentru a o elimina, iar a doua zi un alt surpus de proteine…si tot asa greutatea corpului creste, toxinele se înmultesc si situatia se agraveaza din ce în ce mai mult.

Trebuie stiut ca proteina nu apare în corpul omului prin consumul de proteine ci în aminoacizii din mancare. Exista 23 aminoacizi diferiti. Toti sunt esentiali, altfel nu ar mai exista, 15 din ei pot fi sintetizati de corpul, nostru, iar 8 din ei trebuie luati direct din mancarea consumata. Consumarea cu regularitate a fructelor si vegetalelor, nucilor, semintelor de floarea soarelui, de dovleac, de in, s.a. vor fi suficiente (chiar daca nu se consuma carne) sa satisfaca organismul în proteine. Cei 8 aminoacizi pe care corpul nostru nu-i poate sintetiza, trebuie sa-i ia din alimente. Fructele si vegetalele contin majoritatea acestor aminoacizi, iar morcovii, bananele, varza, conopida, porumbul, castraverii, vinetele, mazarea, cartofii, dovleceii, rosiile, nucile, semintele de floarea soarelui si anason, alunele si fasolea, contin toti acesti 8 aminoacizi.

De retinut:

1. Carnurile de orice fel nu fumizeaza energie. Energia se gaseste în carbohidrati. Carnea nu contine carbohidrati.

2. Grasimile pot fumiza energie, dar descompunerea lor este mai greoaie si mai putin eficienta. Ele sunt descompuse în combustibil (= energie) numai cand rezervele de carbohidrati sunt total epuizate.

Grasimile din corp nu vin numai de la consumul lor direct. Cand se consuma în exces carbohidrati, acestia sunt transformari în corp în grasime si depusi. Depozitele de grasime pot fi privite ca o banca de carbohidrati de unde fac restituiri sau depuneri, atunci cand este necesar.

3. Sanatatea corpului nostru depinde foarte mult si de fibrele celulozice pe care le consumam (fructe, legume, zarzavaturi).

Printre multe altele ele previn constipatia, hemoroizii, s.a.

Carnea nu contine fibre celulozice si de aceea daca o consumam trebuie sa fie însotita de salate de cruditari de sezon, fara alte garnituri de amidonoase sau paine. Dar noi nu o recomandam.

Oamenii pot trai fara carne, dar unii o consuma în cantitati considerabile, din doua motive:

1. din obicei sau traditie si

2. pentru ca s-au obisnuit cu ea si le place.

Pentru digestia carnii este necesara o cantitate enorma de energie, ceea ce face mai dificila sarcina scaderii în greutate, epuizând totodata prematur organismul si îmbolnavindu-l.


Naturisti, e bine sa stiti…

•   Zaharul alb, carnea, sarea si faina alba trebuie eliminate din alimentatia oamenilor.

• Nutritionistii specializati în alimentatia naturista, pe drept cuvant spun:„ Ne îmbolnavim, pentru ca nu stim sa ne nutrim”.

Adica mancam hrana moarta care este egala cu hrana fiarta.

Rupandu-ne de natura ne îmbolnavim de boli foarte grave, incurabile.

• Enzimele sunt însasi viata noastra. Consumand hrana vie, consumam enzime. Acesti fermenti naturali (enzimele) se gasesc numai în produsele alimentare proaspete, crude (legume, zarzavaturi, fructe, cereale, branza de vaci, galbenus de ou, germeni, etc).

Enzimele, se distrug începand de la 38 grade celsius, iar la 54 grade celsius dispar complet.

Atentie, dar:

• Hrana vie se prepara numai pentru o singura masa si numai în preajma orei cand urmeaza sa fie consumata. Alimentele nu se pastreaza mai mult timp prelucrate, deoarece se depreciaza usor si devin un mare pericol pentru sanatate.

• Vreti sa traiti sanatosi, frumosi, consumati numai hrana vie, care confera sanatate, suplete, frumusete, fara nici un fel de dureri.

Provoaca în permanenta o buna dispozitie si dragoste de munca, de viata, molipsitoare pentru cei din jur. V-o spune o fiinta care practica acest mod de viata de decenii.

• Cei dinaintea noastra spuneau ca: „Alimentele trebuie sa fie medicamente, iar medicamentele sa fie alimente”.

În randurile ce urmeaza scriu 237 retete (la rece) din cele peste 3000 pe care le-am experimentat de foate multi ani.


1. Pasta de unt cu telina

    Ingrediente: 400 g telina, 150 g unt, 1 ceapa rosie, 1 legatura verdeturi, 1 gogosar sau ardei gras rosu, 1/2 lingurita pulbere de plante aromatice si condimentate, 1/2 lingurita pulbere de alge.

Telina se spala foarte bine, se curata cat mai subtire de coaja (care se pune la suc – vezi reteta 234), se da pe razatoarea de sticla, se amesteca cu untul frecat spuma, ceapa taiata marunt odata cu verdeturile si pulberile. Se pune pe felii de paine neagra sau pe farfurie si se orneaza cat mai estetic cu verdeata si felii de gogosari.

2. Paste de unt cu telina si urzici

Se prepara ca la reteta precedenta, folosind aceleasi ingrediente, numai ca se adauga 200 g unt în loc de 150 g si o mana buna de urzici crude, care au fost alese numai varfuri mici,bine spalate si tocate fin.Se orneaza.

3. Pasta de unt cu ridichi

Ingrediente: 400 g ridichi (cu tot cu frunzele fragede), 200 g unt, 1 legatura marar si asmatuchi, 1/2 lingurita pulbere de plante aromatice si condimentate, 1/2 lingurita pulbere de alge, 2 rosii.

Se detaseaza ridichea de frunze, se spala bine, se curata (coaja se pune la suc vezi reteta 234), se da pe razatoarea de sticla, se amesteca cu frunzele ei si cu verdeturile care au fost bine spalate si taiate marunt, precum si cu pulberile si untul frecat spuma. Se decoreaza cu felii de rosii si verdeturi de sezon.

4. Pasta de unt cu ceapa

Ingrediente: 2 cepe mari de apa, 200 g unt, 1 legatura verdeturi, 10 masline negre desarate, 1/2 lingurita pulbere de plante aromatice si condimente, 1/2  lingurita pulbere de alge.

Ceapa se taie marunt sau se da prin razatoarea de sticla, se taie si verdeturile. Ambele produse se amesteca cu untul frecat spuma, în care se adauga pulberile.

Se decoreaza cu verdeturi si jumatati de masline negre.

5. Pasta de unt cu aroma de usturoi

Se prepara ca la reteta prcedenta, folosind aceleasi ingrediente, adaugand la urma 3-4 bulbi (catei) de usturoi bine pisati.

6. Pasta de unt cu aroma de hrean

Se prepara pasta ca la reteta 16 iar o data cu pulberile se adauga o lingura plina cu hrean ras fin.

7. Pasta de telina cu mere

   Ingrediente: 250 g telina, 250 g mere rosii, 150 g  unt, cremogen, 1 legatura maghiran cu menta, 1/2 lingurita pulbere de alge.

Telina spalata bine, curatata (coaja se pune la suc vezi reteta 234),se da pe razatoarea de sticla. Merele se dau pe razatoare cu tot cu coaja.

Se amesteca cu verdeturile taiate fin, pulberile si untul frecat spuma. In cazul ca iese o compozite moale se poate adauga putin  cremogen (vezi reteta 83) sau tarata de grau. Se decoreaza dupa

fantezia gospodinei, cu produsele care le are la îndemana.

8. Pasta de unt cu brmza si praz 

    Ingrediente: 1 fir de praz mai mare, 100 g unt, 100 g branza de vaci, 1 legatura marar cu tarhon, 1 gogosar în otet, 1/2 lingurita pulbere de plante aromatice si condimetare, 1/2 lingurita pulbere de alge.   Prazul se taie cat se poate de marunt odata cu verdeturile, se amesteca cu branza si cu untul frecat spuma. Se orneaza cu gogosari si verdeturi.

9. Pasta de unt cu branza si pastarnac

       Ingrediente: 350 g pastarnac, 1 ceapa mare de apa, 125 g unt, 125 g branza de vaci, 1 lingura busuioc cu rozmarin, 1/2  lingurita pulbere de plante aromatice si condimentare, 1/2  lingurita pulbere de alge, 1 lingurita seminte de mac sau chimion.

Branza, bine maruntita, trecuta prin sita se amesteca cu untul frecat spuma, verdeturile si ceapa taiate marunt si cu pastarnacul dat prin razatoarea de sticla. Se aseaza pe farfurie, se taseaza frumos si se presara cu seminte de mac.

10. Pasta de unt cu branza si rosii

       Ingrediente: 350 g rosii, 125 g unt, 150 g branza de vaci, tarata, 1 legatura de marar cu asmatuchi, 1 ceapa alba mare de apa, 2 bulbi de usturoi, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, cateva petale albe de trandafiri.

Rosiile bine coapte (dar nu trecute din copt), se maruntesc fin, se amesteca cu branza maruntita, untul frecat spuma, pulberile, ceapa si verdeturile taiate marunt, usturoiul fin pisat si tarata cat cuprinde pana se obtine o pasta mai îngrosata. Se taseaza frumos si se presara deasupra putina verdeata taiata fin si petale albe de trandafir (sau crem) taiate fideluta.

11. Pasta de unt cu branza si frunze de morcovi

        Ingrediente: 150 g unt, 150 g branza de vaci, 2 legaturi frunze de morcovi, 1/2 legatura de salvie, menta si busuioc, 1/2 lingurita  pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 5-6 flori de nalba de gradina, 1 ceapa de apa.

Untul se freaca spuma, se amesteca cu branza bine maruntita, frunzele de morcov(care trebuie alese din cele mai fragede, sunt foarte bogate în minerale), taiate cat mai marunt odata cu ceapa si celelalte verdeturi si cu pulberi; apoi se aseaza pe un platou mic, se taseaza, iar deasupra se presara petale de flori de nalba sau roz, taiate fidelute. În cazul ca iese prea moale, în compozitie se poate adauga putina tarata.

12. Pasta cu cartofi, unt si branza

      Ingrediente: 4 cartofi mijlocii, 1 ceapa mare rosie, 150 g unt, 150 g branza de vaci, tarata, 1 lingura cimbru, salvie, sovarf, 10 masline negre desarate, 1/2 linguria pulbere de plante aromatice si condimentare, cateva petale de trandafiri rosii.

Se aleg cartofii frumosi, netezi, se spala bine cu o periuta sau cu o carpa aspra, se sterg, se dau pe razatoare (cu tot cu coaja), se amesteca cu ceapa si verdeturile taiate marunt, branza maruntita, pulberile, untul frecat si tarata cat cuprinde ca sa se obtina o pasta mai consistenta. Se aseaza pe o farfurie, se taseaza, iar deasupra se presara petale de trandafir taiate fideluta si cateva frunzulite de salvie taiate marunt.

13. Pasta de unt cu branza si andive

Se prepara întocmai ca la reteta precedenta, numai ca 300 g andive bine maruntite înlocuiesc cartofii. În loc de andive se pot pune gulioare sau varza maruntita la mixer, iar daca este, prea moale compozitia; se poate adauga putina tarata sau cremogen (vezi reteta 83).


14. Salata de varza murata cu tarata

      Ingrediente: 1 varza murata, 2 morcovi, 1 ceapa mare de apa, tarata, 4-5 linguri de ulei, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita de alge, 1 gogosar, 1

lingura de verdeturi. Varza se strecoara bine de zeama (moare) în maini (nici într-un caz nu se tine în apa). Se taie fideluta, se amesteca cu morcovul ras, ceapa taiata marunt, pulberile si uleiul iar tarata cat cuprinde (cam 3-4 linguri). Se aseaza: în   salatiera si se decoreaza cu felioare de gogosari si verdeturi de sezon.

15. Salata de varza murata cu nuci

Se prepara întocmai ca la reteta precedenta, numai ca tarata este înlocuita cu nuci macinate sau taiate cu cutitul, în rest se folosesc aceleasi ingrediente.

16. Salata de varza dulce cu smantana

       Ingrediente: 1/2 varza alba dulce, 250 g smantana, 1 galbenus, 1 lingura cremogen (vezi reteta 83), 1 ceapa de apa, 1 legatura de verdeturi, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 1 felie de sfecla rosie.

Varza se taie fideluta, se freaca în maini (fara a se stoarce) ca sa-si mai piarda din rigiditate, se amesteca cu cremogenul, smantana, galbenusul, ceapa si verdeturile taiate marunt. Se aseaza în salatiera si se decoreaza cu sfecla rosie (care a fost data prin razatoarea de sticla), se aseaza pe margini în forma, de movilite, iar printre ele verdeturi de sezon. Se mai poate decora (in lipsa sfeclei) cu felioare de gogosari rosii sau cu jumatati de masline negre desarate.

17. Salata de varza cu pasta de rosu

Se prepara întocmai ca la reteta precedenta, folosind aceleasi ingrediente si acelasi proces tehnologic, numai ca se adauga 60 g; pasta de rosii (vezi reteta 75) si 2-3 linguri de cremogen sau în lipsa acestuia tarata de grau.

18. Salata de varza cu ciuperci

         Ingrediente: 1/2 varza alba dulce, 300 g ciuperci de cultura, 200 ml suc de catina (vezi reteta 76), 4-5 linguri ulei, 1ceapa mare de apa, 1 lingura pasta de rosii (vezi, reteta 75), 1 lingura de verdeturi, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge; cateva petale rosii de trandafiri.    

Varza se taie fideluta; se freaca putin în maini (fara a se stoarce) ca sa-si mai piarda din rigiditate, apoi se amesteca cu ciupercile taiate felii (care au fost alese numai mici si mijlocii, bine spalate, taiate felii,stropite din belsug cu suc de catina, acoperite si tinute la rece 24 de ore), cu ceapa si verdeturile taiate marunt, cu pulberile, pasta de rosii bine amestecata cu uleiul.

Se aseaza în salatiera si se presara deasupra putina verdeata de sezon taiata marunt si petale rosii de trandafiri taiate fideluta.

19. Salata de mere cu telina

        Ingrediente: 300 g telina 4 mere verzi (cantitati egale), tarata, 1-2 legatura verdetuti (busuioc, menta, maghiran), 1 mar rosu, 1 lingurita suc de catina (vezi reteta 76), 3-4 linguri ulei, 1/2 lingurita pulbere de plante aromatice si condimetare, 1/2 lingurita pulbere de alge, 1ceapa de apa.

Telina, bine spalata, se curata (coaja se pune la suc vezi reteta 234.), se da pe razatoare, se dau si merele cu tot, cu coaja (se aleg mere cu coaja subtire), se amesteca cu ceapa si verdeturile taiate marunt, cu pulberile, sucul de catina, uleiul si tarata cat cuprinde.

Se aseaza în salatiere si se decoreaza cu felioare de mar rosu si cu verdeturi de sezon, de preferat frunze fragede de telina si morcovi.

20. Salata de telina cu smantana

  Ingrediente: 500 g telina, 200 g smantana, tarata, 1 legatura frunze fragede de telina, 1 ceapa de apa, l/2 lingurita pulbere, de plante aromcitice si condimetare, 1/2 lingurita pulbere de alge, 5 flori rosii de nalba de gradina.

Telina se prepara ca la reteta precedenta, apoi se amesteca cu smantana, verdeturi si ceapa taiata marunt, cu pulberile, tarata cat cuprinde. Se aseaza în salatiera, iar deasupra se presara petale de nalba taiate fideluta si cateva verdeturi de sezon taiate marunt.

21. Salata de telina cu sos de maioneza de post

Se prepara ca la reteta precedenta, folosind aceleasi ingrediente si acelasi procedeu de prelucrare, numai ca în loc de smantana se pune 250 g sos maioneza de post (vezi reteta 24)

22. Salata de sfecla rosie cu hrean

        Ingrediente: 400 g sfecla rosie, 2 linguri de hrean ras, 1 lingura suc de catina sau lamaie,3-4 linguri ulei, 1 ceapa de apa sau un fir de praz, 2 linguri de tarata, l/2 lingurita pulbere de plante aromatice si condimetare, 1/2 lingurita pulbere de alge, cateva petale de flori de nalba albe sau petale de trandafir, 1 legatura marar cu patrunjel.Sfecla rosie bine spalata se curata (coaja se pune la suc vezi reteta 234), se da pe razatoarea de sticla (ca si hreanul), se amesteca cu acesta, ceapa taiata marunt, sucul de catina (vezi reteta 76), pulberile, tarata si uleiul. Se aseaza în salatiera, iar deasupra se presara verdeturile taiate marunt si petalele taiate fideluta.

23 . Salata de radacinoase cu sos de maioneza

       Ingrediente: 1 morcov, 1 patrunjel, 1 pastarnac, 1 telina, 1/2 ridiche, 1 ceapa mare de apa, 1 felie de sfecla rosie, 2 legaturi de verdeturi, 300 g maioneza cu galbenus (vezi reteta 27), tarata, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingura pulbere de alge.

Radacinoasele, bine spalate, curatate (cojile, se pun la suc vezi reteta 234), se dau pe razatoare, se amesteca cu ceapa taiata marunt, odata cu verdeata, tarata, pulberile, apoi maioneza. Se aseaza în salatiere, iar de jur împrejur se pune ca ornament sfecla rosie, care a fost data pe razatoarea de sticla.


24. Sos maioneza de post

       Ingrediente: 5 linguri de cremogen (vezi reteta 83), 1 pahar suc de tarata (vezi reteta 165) sau suc de morcovi; 250 ml, ulei, 1 lingura suc de catina, 1 legatura verdeturi. 1/2 lingurita pulbere de seminte de gogosari (vezi reteta 84), 1/2 lingurita de pulbere de alge; 1/2 lingurita de plante aromatice si condimetare, 1 lingura mustar.   Cremogenul se inmoaie cu sucul, de tarata, se adauga mustarul, pulberile, sucul de catina si apoi, uleiul picatura cu picatura ca la maioneza obisnuita. Deasupra se presara verdeturile taiate marunt. Se foloseste la diferite preparate de legume si zarzavaturi crude.

25. Sos maioneza de post cu pasta de rosii

Se prepara întocmai ca la reteta precedenta folosind aceleasi ingrediente, numai ca la urma se adauga în maioneza 3 linguri pasta de rosii cruda (vezi reteta 75).

26. Sos maioneza de post cu pasta de catina

Se prepara maioneza exact ca la nr. 24 numai ca la urma se adauga în sos 3 linguri pasta de caline.

27. Sos maioneza cu galbenusuri

         Ingrediente: 2 galbenusuri crude, 275 ml ulei, 1 lingura pasta de catina (vezi reteta 77), 1    lingura mustar, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 1 lingura verdeturi. (Pentru buna reusita a maionezei, ouale si uleiul nu trebuie sa fie prea reci ).

Se pun galbenusurile într-un castron cu pasta de catina si se freaca cu o lingura de lemn pana se obtine un amestec desavarsit. Se  adauga, mustarul, apoi uleiul picatura cu picatura amestecand mereu.

Cand maioneza incepe sa se îngroase, se poate adauga cate o lingura de ulei odata, dar nu mai mult. Se adauga pulberile, iar deasupra verdeturile fin taiate.

Se foloseste la diferite preparate de legume si zarzavaturi crude.

28. Sos de mustar cu busuioc si ceapa

            Ingrediente: 2 linguri de mustar, 1 galbenus crud, 2 linguri frunze de busuioc verde, 1 lingura suc de catina, 1/2 lingurita miere, 1 ceapa mare de apa, 200 ml ulei,1/2 lingurita de plante aromatice si condimentare, 1/2 lingurita pulbere de alge.

Mustarul se amesteca bine cu galbenusul, mierea, sucul de catina, uleiul putin cate putin (ca la maioneza), se adauga ceapa taiata cat se poate de marunt, sau data pe razatoare, iar deasupra, frunzele de busuioc taiate fideluta.


29. Supa de andive cu smantana

         Ingrediente: 1 1/2 litri suc din legume si zarzavaturi (vezi reteta 234), 350 g andive, 1 ceap de apa, 1 legatura verdeturi, 4-5 linguri smantana, 2 linguri pasta de rosii cruda (vezi reteta 75), 1/2 lingurita de plante aromatice si condimentare, 1/2 lingurita de pulbere de alge, 1 lingura de pasta de catina (vezi reteta 77). Sucul se pune într-un castron în care se adauga ceapa taiata marunt, andivele fideluta, smantana amestecata cu pasta de catina si pasta de rosii, pulberile, iar deasupra verdeturile taiate fin.

30. Supa de cartofi cu mere si telina

         Ingrediente: 1 1/2 litri suc de tarata, (vezi reteta 165), 2 cartofi, 3 mere, 1 telina, 1 legatura frunze fragede de telina si morcovi, 4-5 linguri de ulei,1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 2 galbenusuri crude, 1 lingura pasta de catina (vezi reteta 77).

Cartofii se spala bine cu o periuta, la fel si telina. Cartofii si merele se dau prin razatoare cu tot cu coaja. Telina se curata (coaja se pune la suc vezi reteta 234), apoi se da prin razatoare. Toate trei produsele se pun în sucul din castron în care se mai adauga:pulberile si uleiul bine frecat cu pasta de catina si galbenusurile. Deasupra, se pune verdeata taiata marunt.

31. Supa de rosii cu tarata

         Ingrediente: 1 1/4 suc de flori de fan (vezi reteta 237), 600 g rosii, 3-4 linguri de tarata, 1 cepa, 1 legatura de verdeturi, 3-4 linguri smantana sau iaurt, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge.

Sucul se pune în castron în care se adauga rosiile, ceapa si verdeturile taiate marunt, pulberile, tarata si smantana sau iaurtul.

32. Supa de rosii cu nuci

Se prepara întocmai ca la reteta precedenta cu aceleasi ingrediente numai ca în loc de tarata se pun 3-4 linguri de nuci rasnite sau taiate cu cutitul. Se pot pune si numai 2 linguri de nuci si 2 linguri de tarata, 3-4 linguri de ulei în loc de smantana.

33. Supa de gulioare

           Ingrediente: 450 g gulioare, 1 1/2 litri suc de plante medicinale (vezi reteta 236), 1 lingura de cremogen, 4-5 linguri de ulei, 1 lingura verdeturi, 1 ardei gras, 1/2 lingurita de plante

aromatice si condimentare, 1/2 lingurita pulbere de alge.

Gulioarele bine spalate, se curata (coaja se pune la suc vezi reteta 234), se dau pe razatoare si se pun în sucul din castron, în care se mai adauga rosiile si ardeiul taiat marunt, cremogenul (vezi reteta 83), uleiul, pulberile, iar deasupra verdeata tocata.


34. Supa-crema de varza dulce, alba

      Ingrediente: 1/2 varza, 4-5 rosii, 2-3 linguri de tarata, 2 ardei grasi rosii, 1 legatura de verdeturi, 1 1/2 litri zer proaspat, 4-5 linguri de ulei, 1/2 lingurita pulbere de alge, 1 lingurita pulbere de seminie de gogosari (vezi reteta 84).

Zerul se pune în castron, în care se adauga varza, rosiile, ardeii bine maruntite la extractor în care se mai adauga tarata, uleiul, pulberile si deasupra verdeata taiata marunt.

35. Supa-crema de dovlecei

Se prepara întocmai ca la reteta precedenta, numai ca varza se înlocuieste cu dovlecei bine maruntiti la mixer sau dati prin razatoare.

36. Supa-crema de mere cu telina

          Ingrediente: 1 1/4 suc de coji de mere (vezi reteta 235), 1/4 litru suc de telina (vezi reteta 143), 4 mere, 1 telina mare, 3-4 linguri de tarata, 2 linguri de cremogen (vezi reteta 83),1 lingurita miere, 1 legatura busuioc, maghiran, menta, 1/2 lingurita pulbere aromatice si condimentare, 1/2 lingurita pulbere de alge, 4-5 linguri de smantana.Cele doua feluri de suc se pun în castron, în care se adauga merele date prin razatoare cu tot cu coaja, telina curatata (coaja se pune la suc, vezi reteta 234), se da de asemenea prin razatoare (sau ambele produse se pot marunti la mixer). Se mai adauga tarata, cremogenul bine amestecat, cu smantana, pulberile, mierea si verdeturile taiate marunt.


34. Supa-crema de varza dulce, alba

      Ingrediente: 1/2 varza, 4-5 rosii, 2-3 linguri de tarata, 2 ardei grasi rosii, 1 legatura de verdeturi, 1 1/2 litri zer proaspat, 4-5 linguri de ulei, 1/2 lingurita pulbere de alge, 1 lingurita pulbere de seminie de gogosari (vezi reteta 84).Zerul se pune în castron, în care se adauga varza, rosiile, ardeii bine maruntite la extractor în care se mai adauga tarata, uleiul, pulberile si deasupra verdeata taiata marunt.

35. Supa-crema de dovlecei

Se prepara întocmai ca la reteta precedenta, numai ca varza se înlocuieste cu dovlecei bine maruntiti la mixer sau dati prin razatoare.

36. Supa-crema de mere cu telina

          Ingrediente: 1 1/4 suc de coji de mere (vezi reteta 235), 1/4 litru suc de telina (vezi reteta 143), 4 mere, 1 telina mare, 3-4 linguri de tarata, 2 linguri de cremogen (vezi reteta 83),1 lingurita miere, 1 legatura busuioc, maghiran, menta, 1/2 lingurita pulbere aromatice si condimentare, 1/2 lingurita pulbere de alge, 4-5 linguri de smantana.Cele doua feluri de suc se pun în castron, în care se adauga merele date prin razatoare cu tot cu coaja, telina curatata (coaja se pune la suc, vezi reteta 234), se da de asemenea prin razatoare (sau ambele produse se pot marunti la mixer). Se mai adauga tarata, cremogenul bine amestecat, cu smantana, pulberile, mierea si verdeturile taiate marunt.

37. Supa-crema de cartofi cu telina

Se prepara ca la reteta precedenta, folosind aceleasi ingrediente, numai ca merele se înlocuiesc cu cartofi maruntiti cu tot cu coaja dupa ce au fost spalati cu ajutorul unei periute.

38. Supa-crema de praz cu suc de orz verde

          Ingrediente: 1 1/4 litri tarata, 1/4 litri de orz verde (vezi reteta 147), 450 g praz, 350 g rosii, 4-5 linguri ulei, 2 ardei grasi, 2-3 linguri tarata, 1 lingura verdeturi, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge. Ambele sucuri se pun în castron, apoi se adauga prazul, rosiile si ardeii bine maruntiti, tarata, pulberile, uleiul, iar deasupra verdeturile

taiate marunt.


39. Ciorba de urzici cu hrean

         Ingrediente: 1 1/4 suc de tarata (vezi reteta 165), 1/4 litru zeama de gogonele sau castraveti murati (moare), 300 g urzici, 2 linguri tarata, 1 lingura hrean ras, 4-5 linguri ulei, 2 linguri pasta de rosii cruda (vezi reteta 75), 1/2  lingurita plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 1 ceapa, 1 legatura leustean cu asmatuchi. Sucul cu moarea se pun în castron, în care se adauga urzicile bine spalate si tocate cat se poate de marunt cu ceapa, pulberile, tarata, uleiul, bine amestecat cu pasta de rosii, iar deasupra verdeturile taiate marunt si hreanul ras.

40. Ciorba de muguri de lucerna cu aroma de usturoi

Se prepara întocmai ca la reteta precedenta cu aceleasi ingrediente, numai ca urzicile sunt înlocuite cu muguri fragezi de lucerna, iar hreanul cu 3-4 bulbi de usturoi bine pisati.

41. Ciorba de castraveti cu ceapa

       Ingrediente: 4-5 castraveti, 1 ceapa mare de apa, 2-3 rosii, 1 legatura de verdeturi,4-5 linguri de ulei, 1 ardei gras, 1/2 lingurita pulbere de plante aromtatice si condimentare, 1/2 lingurita pulbere de alge, 1 1/4 litri de varza murata (moare).Sucul cu zeama de varza se pune în castron, în care se adauga castravetii (alesi cei mai fragezi) taiati cuburele cu tot cu coaja, ceapa si verdeturile taiate marunt odata cu rosiile si ardeiul, pulberile si uleiul.

42. Ciorba de radacinoase cu suc de rosii

          Ingrediente: 1 1/4 suc de rosii, 1 morcov, 1 pastarnac, 1 felie de telina, 1 felie de sfecla rosie, 1 ceapa, 1 ardei gras, 1 legatura de leustean, marar si patrunjel, 1 lingurita pulbere de seminte de gogosari (vezi reteta 84), 1/2 lingurita pulbere de alge, 4-5 lingri ulei, 2 linguri tarata. În sucul de rosii se adauga radacinoasele bine spalate, curatate (coaja se pune în suc vezi reteta 234) si date pe razatoare, ceapa, ardeiul, verdeturile taiate marunt, tarata, pulberile si uleiul.

43. Ciorba de radacina de leustean

          Ingrediente: 200 g radacina de leustean, 1 1/2 litri suc din plante medicinale (vezi reteta 236), 3-4 linguri suc de catina (vezi reteta 76), 1 pastarnac, 1 ceapa, 1 legatura de asmatuchi cu frunza de papadie, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 2 linguri tarata, 4-5 linguri ulei, (ciorba acesta se prepara numai primavara devreme si toamna tarziu, cand radacina leusteanului este în repaus vegetativ). ln castronul cu suc se adauga leusteanul si pastarnacul bine spalat si curatat (coaja se pune la suc vezi reteta 234 ) dat pe razatoare, ceapa si verdeturile taiate marunt, tarata, pulberile, uleiui, apoi sucul de catina cu care se acreste dupa gust. Se poate acri si cu zeama de varza, de gogonele, suc de castraveti murati sau suc de rosii.


44. Sarmalute cu nuci

         Ingrediente: 20 frunze de varza mrata, 15-20 nuci, 1 ceapa mare de apa, 4 legaturi verdeturi, 150 g unt, 1/2 lingurita pulbere de plante aromatice si condimetare, 1/2 linguritapulbere de alge, 2 linguri ulei, 2 linguri tarata.  Miezul de nuca se taie felioare, se amesteca cu ceapa si 1 legatura de verdeturi taiate marunt, cu pulberile si tarata, apoi se încorporeaza cu untul care a fost frecat spuma. Frunzele de varza se scurg bine în maini (nici într-un caz nu se spala si nici nu se tin în apa), li se scoate nervura principala, se taie în bucati potrivite si se învelesc sarmalutele care se aseaza pe un postament de varza murata taiata fideluta amestecata cu 1 ceapa taiata marunt împreuna cu doua legaturi de verdeturi si un morcov ras. Peste sarmale se presara 1 legatura de verdeturi si se stropesc cu ulei care le da un aspect atragator.

45. Sarmalute cu ciuperci

Se prepara întocmai ca la reteta precedenta numai ca nucile se înlocuiesc cu ciuperci de cultura (250 g) alese numai mici si mijiocii, bine spalate, tocate marunt, stropite cu putin suc de catina sau de lamaie, lasate 2 ore în repaus si apoi învelite în frunze foarte fragede de tataneasa sau spanac.

46. Sarmalute cu branza de vaci

Ingrediente: 20-25 frunze de salata verde, 350-400 g branza de vaci proaspata, 1 ceapa mare de apa, 75 g unt, 2 linguri de tarata, 2 legaturi de verdeturi, 2 linguri de ulei, cateva petale de nalba rosie de gradina, 1/2 lingurita  pulbere de alge, 1/2 lingurita pulbere de plante aromatice si condimentare.

Branza bine maruntita se amesteca cu ceapa si cu o legatura de verdeturi taiate marunt, pulberile, tarata si untul frecat. Se învelesc sarmalutele în foi de salata, se aseaza pe platou, iar deasupra se presara o legatura de marar tocat, se stropesc cu ulei, apoi se presara petale de nalba taiate fideluta.

47. Sarmalute de germeni de soia

Se prepara întocmai ca la reteta precedenta, numai ca branza este înlocuita cu crupe obtinute din boabe de soia germinate (vezi reteta 86) care se zvanta într-un servet curat, se amesteca cu putina tarata de grau si se rasnesc,prin masina de rasnit nuci. Pasta obtinuta (crupele) cam 250 g se amesteca cu aceleasi ingrediente.

48. Sarmalute cu germeni de grau

Se prepara ca la reteta 58, numai ca branza se înlocuieste cu grau germinat (vezi reteta 85) care dupa ce i-a dat coltul de 2 milimetri se limpezeste bine, se zvanta într-un stergar curat, se amesteca cu 2-3 linguri tarata si se rasneste cu ajutorul masinii de rasnit nuci.Pasta obtinuta (350-400 g) se amesteca cu ingredientele din reteta amintita si se învelesc sarmalutele cu orice fel de frunze dupa dorinta.

49. Chiftelute de praz cu ciuperci

        Ingrediente: 200 g praz, 250 g ciuperci macerate (vezi reteta 82), 150 g unt, tarata, 2 legaturi de verdeturi, 1/2 lingurita pulbere de alge, 1/2 lingurita pulbere de plante aromatice si condimentare, 1 ceapa de apa, 5-6 foi de salata verde.

Prazul se taie cat mai fin fideiuta, ciupercile se dau de doua ori prin masina de tocat cu sita deasa odata cu ceapa. Se amesteca produsele mai sus enumerate, la care se adauga o legatura de verdeturi taiate fin, pulberile, untul frecat spuma si tarata cat cuprinde pentru a se obtine o pasta consistenta. Se presara putina tarata pe planseta. Compozitia se împarte în parti egale cu o lingura, apoi se formeaza chiftelutele care se aseaza pe platou iar peste ele se presara o legatura de verdeturi taiate marunt.

50. Chiftelute cu varza alba si ciuperci

Se prepara întocmai ca la reteta precedenta, numai ca prazul este înlocuit cu varza alba, dulce, care dupa ce a fost taiata fideluta, se  freaca putin în maini (fara a se stoarce) pentru a-si mai pierde din rigiditate.

5 1. Chiftelute cu nuci si ceapa

 Ingrediente: 300 g nuci macinate, 1 ceapa mare de apa, 150 g unt, tarata sau faina integrala de hrisca, 2 legaturi de verdeturi, 5-6 foi de salata verde, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge.Nucile se amesteca cu ceapa si cu o legatura de verdeturi taiate marunt, cu tarata, cu pulberile si untul frecat spuma. Din compozitia obisnuita se formeaza chiftelutele care se aseaza pe farfurie, iar peste ele se presara o legatura de verdeturi taiate marunt.

52. Chiftelute de telina cu mere

         Ingrediente: 250 g telina, 250 g mere, 1 ceapa mare de apa, tarata, 1 lingura de cremogen (vezi reteta 83), 2 legaturi de verdeturi, 1/2 lingurita de plante aromatice si condimentare, 1/2  lingurita de alge, 5-6 foi de salata verde. Telina bine spalata se curata (coaja se pune la suc-vezi reteta-234), se da pe razatoarea de sticla, totodata se dau si merele cu tot cu coaja. Se amesteca ambele produse, în care se adauga o legatura de verdeturi si ceapa taiata marunt, pulberile, untul frecat spuma, apoi tarata cat cuprinde pana se obtine o compozitie îngrosata din care se formeaza chiftelutele. Se pun pe farfurie, pe frunze de salata iar peste ele se presara 1 legatura de verdeturi taiate marunt.

53. Chiftelute de morcovi cu spanac

        Ingrediente: 250 g morcovi, 250 g spanac, 200 g unt, 1 ceapa, 2 linguri de verdeturi, tarata sau faina integrala de ovaz, 1/2

50. Chiftelute cu varza alba si ciuperci

Se prepara întocmai ca la reteta precedenta, numai ca prazul este înlocuit cu varza alba, dulce, care dupa ce a fost taiata fideluta, se  freaca putin în maini (fara a se stoarce) pentru a-si mai pierde din rigiditate.

5 1. Chiftelute cu nuci si ceapa

 Ingrediente: 300 g nuci macinate, 1 ceapa mare de apa, 150 g unt, tarata sau faina integrala de hrisca, 2 legaturi de verdeturi, 5-6 foi de salata verde, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge.Nucile se amesteca cu ceapa si cu o legatura de verdeturi taiate marunt, cu tarata, cu pulberile si untul frecat spuma. Din compozitia obisnuita se formeaza chiftelutele care se aseaza pe farfurie, iar peste ele se presara o legatura de verdeturi taiate marunt.

52. Chiftelute de telina cu mere

         Ingrediente: 250 g telina, 250 g mere, 1 ceapa mare de apa, tarata, 1 lingura de cremogen (vezi reteta 83), 2 legaturi de verdeturi, 1/2 lingurita de plante aromatice si condimentare, 1/2  lingurita de alge, 5-6 foi de salata verde.  Telina bine spalata se curata (coaja se pune la suc-vezi reteta-234), se da pe razatoarea de sticla, totodata se dau si merele cu tot cu coaja. Se amesteca ambele produse, în care se adauga o legatura de verdeturi si ceapa taiata marunt, pulberile, untul frecat spuma, apoi tarata cat cuprinde pana se obtine o compozitie îngrosata din care se formeaza chiftelutele. Se pun pe farfurie, pe frunze de salata iar peste ele se presara 1 legatura de verdeturi taiate marunt.

53. Chiftelute de morcovi cu spanac

        Ingrediente: 250 g morcovi, 250 g spanac, 200 g unt, 1 ceapa, 2 linguri de verdeturi, tarata sau faina integrala de ovaz, 1/2 lingurita pulbere de plante aromatice si condimntare, 1/2 lingurita pulbere de alge.

Morcovii dati pe razatoare se amesteca cu spanacul bine maruntit la mixer, pulberile, ceapa taiata marunt odata cu o lingura de verdeturi, untul batut spuma si tarata cat cuprinde. Se formeaza chiftelutele care se pun pe platou. Peste ele se presara o legatura de verdeturi taiate marunt.

54. Hribi cu sos maioneza de post

             Ingrediente: 350 g de hribi (manatarci), 250 g maioneza de post (vezi reteta 24), 1 legatura de verdeturi, 2-3 linguri suc de catina (vezi reteta 76), 2 linguri tarata, cateva petale rosii de trandafiri.

Se aleg numai hribi mici si mijlocii, bine spalati, taiati felioare, (trebuie sa fie foarte proaspeti, sa nu depaseasca mai mult de 6 ore de la recoltare) se stropesc cu suc de catina si se lasa acoperiti 2 ore, apoi se presara peste ei tarata, iar peste ea se toarna maioneza. Se orneaza cu verdeturi taiate fin si petale de trandafiri taiate fideluta.

55. Rascovi cu sos de smantana

Se prepara ca la reteta precedenta, cu aceleasi ingrediente, numai ca hribii se înlocuiesc cu rascovi, iar maioneza cu sos de smantana care se prepara astfel: 250 g de smantana se amesteca bine cu 2 linguri de cremogen (vezi reteta 83), sau faina integrala de orz. În cazul ca se îngroasa prea mult sosul, se poate adauga putin lapte nefiert sau suc de tarata (vezi reteta 165). Se orneaza la fel ca mai sus.

56. Castraveti cu maioneza

         Ingrediente: 3 castraveti murati, 1 morcov, 1 felie de telina, 1 ceapa mare de apa, 1 legatura de verdeturi, 1 gogoar, 10 masline negre, 2 linguri de tarata, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita,pulbere de alge, 250 g maioneza cu galbenusuri (vezi reteta 27).

Castraveti se taie felioare, morcovul si telina se dau pe razatoare, ceapa se taie marunt. Se amesteca aceste produse, la care se adauga pulberile, tarata, iar deasupra se toarna maioneza. Se decoreaza cu verdeturi, felioare de gogosari si jumatati de masline negre desarate.

57. Conopida cu sos de mustar, cu busuioc si ceapa

      Ingrediente: 500 g conopida, 300 g sos de mustar (vezi reteta 28), 1 lingura faina de orez, 1 lingura de verdeturi, cateva petale de trandafiri rosii.  Conopida se desface buchetele, li se scutura cozile, se aseaza în farfurie, se presara faina de orez peste ele, apoi se toarna sosul. Deasupra se presara verdeturile taiate marunt si petalele fideluta.

58. Creson cu maioneza si pasta de caline

      Ingrediente: 300 g creson de apa, 250 g maioneza de post cu pasta de caline (vezi reteta 79), o mana de petale de nalba de gradina, 2-3 linguri de tarata, 1 legatura de patrunjel cu

asmatuchi, 1 ceapa de apa.Cresonul de apa (ales numai varfurile) se spala în mai multe ape, se pune pe un servet sa se scurga bine de apa (apoi se opresc separat 10-12 varfuri frumoase), se pune pe platou, se amesteca cu ceapa de apa taiata marunt, tarata si se adauga în el si jumatate din maioneza.

Se taseaza frumos apoi se îmbraca cu maioneza ramasa. Deasupra se adauga (cat mai estetic) varfurile de creson si se presara printre ele

petale albe taiate fideluta.

59. Spanac cu sos de smantana

        Ingrediente: 300 g spanac, 250 g smantana, 2 linguri de tarata, galbenusuri crude, 1 ceapa de apa, 1 legatura de salvie, menta si levantica, 1/2 lingurita pulbere de alge, 1 lingurita pulbere de seminte de gogosari (vezi reteta 84), cateva petale de trandafiri rosii. Spanacul bine spalat, taiat fideluta se amesteca cu tarata, ceapa taiata marunt, pulberile si jumatate din smantana. Se aseaza pe platou tasandu-se, apoi se îmbraca cu smantana ramasa în care s-au adaugat galbenusurile si cremogenul. În cazul ca s-a îngrosat prea mult, se mai poate adauga putin lapte nefiert sau suc de tarata (vezi reteta 165). Deasupra se presara plantele aromate si petalele rosii taiate fideluta.

60. Dovlecei cu sos de rosii

           Ingrediente: 400 g dovlecei în floare, 1/2 kg rosii, 150 g smantana, 2-3 linguri cremogen, 2 linguri tarata, 2 legaturi verdeturi, 1 felie de sfecla rosie, 1 morcov, 1 lingurita de plante aromatice si condimntare, 1/2 lingurita de alge. Dovleceii bine spalati, stersi, se dau pe razatoare cu tot cu coaja sau se taie felioare cat mai subtiri, se amesteca cu tarata, pulberile si sosul de rosii care se prepara dupa cum urmeaza: rosiile bine coapte (dar nu trecute din copt), se taie marunt, se trec prin ciur, se amesteca cu cremogenul si smantana. Deasupra se presara verdeturile taiate marunt, iar pe marginea platoului se pun intercalate movilite mici de sfecla rosie (care a fost data prin razatoare) si felioare subtiri de, morcovi.

61. Rosii cu sos de smantana

        Ingrediente: 600 g rosii, 300 g smantana, 1 ceapa de apa, 1 lingurita de miere, 2 linguri tarata, 2 legaturi verdeturi, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 1 ardei gras verde sau 4-5 foi de salata verde, 2 linguri cremogen, 1 galbenus crud.  Se aleg rosii frumoase bine coapte (dar nu trecute din copt), se spala, se sterg, se taie felioare, se amesteca usor cu tarata, 1 legatura e verdeturi si ceapa taiata marunt. Peste ele se adauga smantana care a fost bine amestecata cu mierea si cremogenul. În caz ca sosul iese prea îngrosat se poate, subtia dupa dorinta cu putin lapte nefiert sau suc de tarata (vezi reteta 165). Se orneaza cu verdeturi, ardei sau foi de salata tasandu-se, apoi se îmbraca cu smantana ramasa în care s-au adaugat galbenusurile si cremogenul. În cazul ca s-a îngrosat prea mult, se mai poate adauga putin lapte nefiert sau suc de tarata (vezi reteta 165). Deasupra se presara plantele aromate si petalele rosii taiate fideluta.

60. Dovlecei cu sos de rosii

Ingrediente: 400 g dovlecei în floare, 1/2 kg rosii, 150 g smantana, 2-3 linguri cremogen, 2 linguri tarata, 2 legaturi verdeturi, 1 felie de sfecla rosie, 1 morcov, 1 lingurita de plante aromatice si condimntare, 1/2 lingurita de alge. Dovleceii bine spalati, stersi, se dau pe razatoare cu tot cu coaja sau se taie felioare cat mai subtiri, se amesteca cu tarata, pulberile si sosul de rosii care se prepara dupa cum urmeaza: rosiile bine coapte (dar nu trecute din copt), se taie marunt, se trec prin ciur, se amesteca cu cremogenul si smantana. Deasupra se presara verdeturile taiate marunt, iar pe marginea platoului se pun intercalate movilite mici de sfecla rosie (care a fost data prin razatoare) si felioare subtiri de, morcovi.

61. Rosii cu sos de smantana

        Ingrediente: 600 g rosii, 300 g smantana, 1 ceapa de apa, 1 lingurita de miere, 2 linguri tarata, 2 legaturi verdeturi, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 1 ardei gras verde sau 4-5 foi de salata verde, 2 linguri cremogen, 1 galbenus crud.

Se aleg rosii frumoase bine coapte (dar nu trecute din copt), se spala, se sterg, se taie felioare, se amesteca usor cu tarata, 1 legatura de verdeturi si ceapa taiata marunt. Peste ele se adauga smantana care a fost bine amestecata cu mierea si cremogenul. În caz ca sosul iese prea îngrosat se poate, subtia dupa dorinta cu putin lapte nefiert sau suc de tarata (vezi reteta 165). Se orneaza cu verdeturi, ardei sau foi de salata.

62. Gulioare cu gust de smantana

Se prepara intocmai ca la reteta precedenta, numai ca gulioarele curatate (coaja lor se pune la suc vezi reteta 234), se dau pe razatoare, iar în sos se adauga 2 linguri pasta de rosii cruda (vezi reteta 75).


Toate felurile de dulciuri din cruditati se consuma (ca si fructele) pe stomacul gol sau la 4 ore dupa masa, daca mancarurile au fost combinate corect.

63. Crema la pahar cu smantana

 Ingrediente: 3 linguri de cremogen (vezi reteta 83), 4 linguri de tarata, smantana, miere, coaja rasa de la o lamaie sau o portocala, 1 lingurita tinctura de propolis (vezi reteta 87), 1 lngurita rom, cateva petale de trandafiri rosii, cateva frunzisoare de menta si salvie, 2-3 linguri suc de morcovi (vezi reteta 137).

Se amesteca cremogenul cu tarata, coaja rasa de la o lamaie sau o portocala, tinctura, romul sucul de morcovi, smantana cat cuprinde pentru a se obtine o compozitie potrivit de îngrosata, in care se adauga miere dupa gust (nu este necesar sa fie prea îndulcita ). Se amesteca  bine si se pune în pahar cu picior (cupe). Deasupra se decoreaza cu frunzisoare de plante si petale de trandafiri taiate fideluta.

64. Crema la pahar cu pasta de catina

Se prepara ca la reteta prcedenta, numai ca in compozitie se aduga si o lingura pasta de catina (vezi reteta 77) care îi da un gust exceptional.

65.Crema la pahar cu pasta de caline

Se prepara ca la 75; numai ca înainte de a se adauga smantana se pun 2 lingurite pasta de caline (vezi reteta 79) care îi da un gust deosebit de placut.


Toate felurile de dulciuri din cruditati se consuma (ca si fructele) pe stomacul gol sau la 4 ore dupa masa, daca mancarurile au fost combinate corect.

63. Crema la pahar cu smantana

 Ingrediente: 3 linguri de cremogen (vezi reteta 83), 4 linguri de tarata, smantana, miere, coaja rasa de la o lamaie sau o portocala, 1 lingurita tinctura de propolis (vezi reteta 87), 1 lngurita rom, cateva petale de trandafiri rosii, cateva frunzisoare de menta si salvie, 2-3 linguri suc de morcovi (vezi reteta 137).

Se amesteca cremogenul cu tarata, coaja rasa de la o lamaie sau o portocala, tinctura, romul sucul de morcovi, smantana cat cuprinde pentru a se obtine o compozitie potrivit de îngrosata, in care se adauga miere dupa gust (nu este necesar sa fie prea îndulcita ). Se amesteca  bine si se pune în pahar cu picior (cupe). Deasupra se decoreaza cu frunzisoare de plante si petale de trandafiri taiate fideluta.

64. Crema la pahar cu pasta de catina

Se prepara ca la reteta prcedenta, numai ca in compozitie se aduga si o lingura pasta de catina (vezi reteta 77) care îi da un gust exceptional.

65.Crema la pahar cu pasta de caline

Se prepara ca la 75; numai ca înainte de a se adauga smantana se pun 2 lingurite pasta de caline (vezi reteta 79) care îi da un gust deosebit de placut.


Toate felurile de dulciuri din cruditati se consuma (ca si fructele) pe stomacul gol sau la 4 ore dupa masa, daca mancarurile au fost combinate corect.

66. Crema la pahar cu suc de morco

        Ingrediente: 250-300 ml suc de morcovi, 4 linguri de cremogen (vezi reteta 83), 3 linguri de faina integrala de orz sau tarata, 1 lingura tinctura din muguri de plop negru (vezi reteta 88), 2 linguri de rom, coaja rasa de la o lamaie, 1 lingura suc de catina (vezi reteta 76) sau de lamaie, miere, 1 lingura seminte de in, 1/2  lingurita pulbere de plante aromatice. Cremogenul se amesteca cu tarata sau faina, tinctura, romul, sucul de catina, apoi cu sucul de morcovi si putina miere. Crema obtinuta se pune în cupe, iar deasupra se presara seminte de in.

67. Tort de iarna cu germeni de grau

         Ingrediente pentru foi: 500 g germeni de grau (vezi reteta 85), tarata, 200 g unt, miere, coaja rasa de la o lamaie si sucul ei, 1/2 lingurita de pulbere de alge, 1 felie de sfecla rosie, 1 lingurita tinctura de propolis (vezi reteta 87), 2 linguri de rom.

        Crema pentru umplut: 150 g crupe din germeni de soia (vezi reteta 86), 250 g pastarnac ras, 150 g unt, coaja rasa de la o portocala, 1  lingura pasta de catina (vezi reteta 77), miere, 1 lingura de esenta de rom, tarata, 600 g frisca pentru îmbracat tortul, 2 linguri seminte de mac.

Germenii de grau se pregatesc ca la nr. 85, apoi se amesteca cu sfecla data pe razatoarea de sticla, untul frecat spuma, pulberile, tinctura, romul, putina miere (nu este necesar prea îndulcit) si tarata cat cuprinde pentru a se obtine o compozitie mai îngrosata, care se  împarte în doua parti egale. Una se aseaza pe tartiera, se taseaza cat mai egal cu lama cutitului înmuiata în apa din cand în cand, apoi se aseaza compozitia deschisa la culoare, ce se presara din soia germinata (vezi reteta 86) care se amesteca cu tarata cat cuprinde (dupa ce a fost trecuta prin masina de rasnit nuci), cu pastarnacul ras fin, putina miere, coaja de portocala rasa, pasta de catina si esenta de rom. Se aseaza apoi compozitia cu germeni de grau, iar pe margini se îmbraca în frisca, peste care se presara semintele de mac. Se tine la frigider 3 ore, apoi se taie în forma de raze (ca orice tort).

68. Tort de vara cu petale de trandafiri rosii

        Ingrediente pentruu foi: 12 linguri de cremogen, 400 ml lapte nefiert, 200 g de unt, faina integrala de ovaz sau tarata, miere, 1/2 lingurita pulbere din plante aromatice, 1 lingurita tinctura de propolis, coaja rasa de la o lamaie si sucul ei.  Compozitia pentru umplut: 500 petale rosii de trandafiri, 150 g unt, miere, 1 lingurita pasta de catina (vezi reteta 77), coaja rasa de la o portocala, o lingurita tinctura de propolis, tarata.

     Crema pentru îmbracat tortul: 5 linguri de cremogen, 2 galbenusuri crude, 1 pahar suc de morcovi (vezi reteta 137) sau suc de tarata (vezi reteta 165), 2-3 linguri pasta de catine (vezi reteta 92), miere, fructe de sezon.Cremogenul se amesteca cu faina de ovaz, laptele, pulberile, tinctura, untul frecat spuma, coaja si zeama de lamaaie, putina miere (nu este necesar prea dulce). Compozitia trebuie sa aiba consistenta mamaligii pripite. Se împarte în doua parti egale, procedand întocmai ca la reteta precedenta. La mijloc se aseaza compozitia urmatoare: petalele de trandafir se maruntesc fin, se amesteca cu putina miere, pasta de catina, untul frecat spuma, coaja de portocala, tinctura si tarata cat cuprinde. Se îmbraca în crema preparata din cremogen amestecat cu suc de morcovi, galbenusuri, pasta de caline, apoi se decoreaza dupa fantezia gospodinei cu fructe din sezonul respectiv. Se tine la frigider 3 ore apoi se taie tort în forma de raze.

69. Compot din fructe indigene

         Ingrediente: 100 g cirese, 100 g visine, 100 g zmeura, 100 g coacaze negre, 100 g coacaze rosii, 100 g dude, 2 linguri de rom, 1 lingurita tinctura, de propolis (vezi reteta 87), putina  miere, 400 ml suc din flori de fîn (vezi reteta 237), cateva frunzisoare de menta si petale rosii de nalba de gradina.

Fructele bine spalate se pun în compotiera, peste ele se toarna romul, tinctura si mierea bine amestecata cu sucul. Deasupra se presara menta si trandafirul taiate fideluta. Se consuma imediat ce a fost preparat.

70. Compot din fructe exotice

    Ingrediente: 2 portocale, 1 lamaie, 3 banane, 3 mandarine,  3-4 linguri de rom, 1 lingurita tinctura de muguri de plop negru, 600 ml de suc  de fructe indigene (vezi reteta 235), cateva frunzulite de salvie si petale rosii de trandafiri.Se curata fructele de coaja (care se pun la suc (vezi reteta 235), portocalele si mandarinele se desfac in felii, lamaia se taie felioare cat se poate de subtiri, iar bananele ceva mai grosute. Se pun în compotiera, se toarna peste ele romul, tinctura si sucul indulcit.  Deasupra se presara salvia si trandafirul taiat fideluta.

71. Prune umplute cu nuci

      Ingrediente: 30 de prune brumarii din varietatea „tuleu gras”, 15 nuci, petale de trandafiri de la 5-6 flori rosii, cateva frunzisoare de busuioc. Prunelor li se scot samburii, în locul lor se pun cate 2 miezuri de nuca. Dupa ce s-au umplut se aseaza pe un postament de petale de trandafiri rosii sau roz si frunze de busuioc stropite cu 2 linguri de coniac care au fost amestecate cu 1 lingurita tinctura de propolis (vezi reteta 87), dupa ce au fost puse în prealabil pe platou.


72. Paine coapta la soare

Painea coapta la soare sau pe calorifer se prepara din faina integrala cernuta prin sita rara, in felul urmator: 200 g faina tinuta 2-3 ore la cald, se pune într-un castron se formeaza o gropita în mijlocul ei, se adauga apa putina, pana cuprinde aproape întreaga cantitate de faina. Se ia la framantat cu mana pana ce se încorporeaza toata faina. Aluatul trebuie sa fie tare si bine framantat. Se împarte în trei parti egale, se presara o mana de tarata pe planseta, se ia o parte din aluat se formeaza cu mainile mai intai un sul rotund, apoi se întinde cu ajutorul sucitorului sau (la nevoie) cu o sticla, o foaie groasa de 4 milimetri,lunga de aproximativ 40 cm si lata de 9 cm. La fel se procedeaza si cu celelalte doua bucati de aluat. Toate trei foi se aseaza la 1 cm una de alta (ca sa aiba aer suficient între ele) pe o sita cu ochiuri patrate de minimum 1 cm, sau pe un gratar scos din frigider. Se cresteaza usor pe latime la distanta de aproximativ 4 cm (ca sa se poata rupe cu usurinta dupa ce se usuca). Sita sau gratarul se pun la soare suspendate (ca sa circule aerul pe toate partile).

Trebuie urmarita o zi cu mult soare, calduroasa, la care se usuca (coace) complet in 4-5 ore. Se poate usca si in poduri cu acoperis de tabla sau pe calorifer, pe marginea plitei, iarna. Pîinea coapta (uscata) se rupe în bucati pe urmele crestaturilor, se pune in punga de hartie si se pastreaza la frigider. Pentru o persoana ajunge pentru 7 zile.

73. Prepararea painii din germeni de grîu

       250 g grîu germinat (vezi reteta 85) bine limpezit, se zvanta într-un servet curat, tavalit de cateva ori, apoi se amesteca cu 3-4 linguri de tarata, se da prin masina de rîsnit nuci. Pasta obtinuta se amesteca cu faina integrala sau tarîta cît cuprinde, se framînta bine un aluat tare, care se imparte in trei parti egale. In continuare se procedeaza ca la reteta precedenta. Pîinea din germeni este si mai de folos organismului. Pentru persoanele care poarta proteza, sau au dantura mai subreda, este putin mai dificil, deoarece este bine sa fie înmuiata mai înainte de a fi consumata. Cei care suporta, pot consuma, în loc de pîine, tarîta, faina integrala de grîu, de secara, de hrisca, de ovaz, de mei, etc.

74. Suc de rosii

Se aleg rosii frumoase, sanatoase, bine coapte (dar nu trecute din copt), se maruntesc la mixer. Sucul obtinut se pune în sticle de 1litru. În fiecare sticla se pun suvite de hrean (60 g la litru). Deasupra se pune un deget ulei. Se închid ermetic si se pastreaza la loc întunecos si rece, timp de 12 luni fara a-si schimba gustul.

Fara hrean, sucul pus în pungi de plastic –umplute numai pe trei sferturi – culcate în sertar la congelator, se pastreaza foarte bine.

75. Pasta de rosii

Sucul, obtinut ca la reteta precedenta, se pune în saculet dublu de tifon, agatat deasupra unui vas (fara pete de rugina), sa stea 6 ore la racoare. Pasta obtinuta se pastreaza, fie în pungi (mai goale) legate strîns, în congelator, fie cu suvite de hrean, calculate (60 g la 1 Kg pasta). Sucul ramas se pastreaza ca la reteta precedenta, dar se poate consuma si imediat.

76. Suc de catina alba de rîu

Catina se recolteaza între 15 august si 15 septembrie, cînd este ajunsa la deplina maturitate. Se procedeaza ca la sucul de rosii.

77. Pasta de catina

Se procedeaza ca la pasta de rosii, numai ca pasta de catina care se foloseste la dulciuri sau sucul ei nu trebuie sa aiba gustul de hrean.

78. Suc de caline

Calinele ajung la maturitate în prima jumatate a lunii octombrie.Sucul se prepara din aceste fructe ca si cel de rosii si se pastreaza închis ermetic (fara hrean).

79. Pasta de caline

Se obtine ca si pasta de rosii, se pastreaza mai bine ca pasta de rosii (fara hrean) chiar în afara congelatorului.

80. Hribi (mînatarci) uscati

Se aleg hribi numai mici si mijlocii, se taie felioare (in conditii casnice), se însira pe ata ca margelele (dar cu mica distanta între ele), se usuca la soare, în poduri cu acoperis de tabla, sau dati la cuptor,dupa ce s-a scos pîinea coapta.Se pastreaza în recipiente de sticla bine închise.

81. Pulbere de hribi (mînatarci)

Hribii bine uscati se transforma în pulbere, dar numai pentru 7-8 zile, altfel îsi pierd gustul placut aromat. Se foloseste la diferite sosuri la rece carora le da o aroma deosebit de placuta.

82. Ciuperci macerate

Se culeg ciupercile de cultura numai mici si mijlocii, se spala, se pun în borcane de sticla cu bulbi (catei) de usturoi printre ele, (5-6 bulbi la un borcan de doi litri), foi de dafin. Peste ele se toarna olet de 9 grade îndoit cu apa. Deasupra se pun crucis doua ramurele de cimbru, 4-5 suvite de hrean, se leaga strîns si se pastreaza în loc rece si întunecos. Se pot consuma chiar dupa 24 de ore, fiind foarte gustoase.

83. Cremogenul

Cremogenul este un produs fin de porumb, care se obtine din expandarea malaiului extra care se foloseste la fabricarea pufuletilor de porumb. Aceasta pulbere fina, de culoare galbena, este cel mai bun liant, folosit atît în aperitive, sosuri, cît si la diferite creme si torturi. Termenul de garantie de la data fabricatiei este de 90 zile.

84. Pulberi de seminte de gogosari

Toamna, cînd bunele gospodine pun gogosarii la otet, pentru iarna, de multe ori îi taie in jumatati sau sferturi si cotorii îi dau la gunoi. Este bine ca semintele sa se recolteze si sa se puna la uscat la soare, iar în timpul iernii sa fie transformate în pulberi care sa fie adaunate la diferite preparate culinare, carora le da gust deosebit de placut, îmbogatindu-le totodata cu enzime, vitamine, minerale si multe altele.

85. Germeni de grîu

Grîul din ultima recolta, ales de corpuri straine, se pune la înmuiat 48 de ore, schimbîndu-i apa si limpezindu-l de doua ori pe zi. Se aseaza apoi într-o tava emailata (fara pete de rugina), se stropeste cu putina apa calda, se acopera cu o foaie de polietilena de culoare închisa si se tine la cald, avand grija ca dimineata si seara sa fie bine limpezit. Se pastreaza mereu umed. Vara încolteste în doua zile, iarna în 4 zile. Cînd coltisorul este de 2 milimetri, se limpezeste si se poate consuma. Pentru mai mult timp se pastreaza pus în punga la congelator.

86. Germeni de soia

Se procedeaza ca la reteta precedenta, numai ca soia încolteste mult mai greu decît grîul. Germenii de soia, cît si crupele obtinute din bobul germinat în 9 zile au multe întrebuintari în „bucataria fara foc”, fiind foarte apreciata pentru ca soia este bogata în proteine.De exemplu: 1 kg de soia este echivalent în proteine si grasimi cu 57 oua de gaina, 7  1/2 litri lapte asa cum se mulge de la vaca si aproape 4 kg de carne macra.

87. Tinctura de propolis.

5 g propolis, bine maruntit, se pune într-o sticluta, iar peste ele se toarna 50 ml alcool de 98 grade. Se închide ermetic. Se lasa la macerat 10 zile, agitîndu-se zilnic de 3-4 ori. Se filtreaza. Peste propolisul ramas (5 grame) se toarna din nou alcool de 98 grade (50 ml) si se procedeaza la fel.

Aceasta tinctura se poate folosi ca medicament, dar si ca aliment, dînd gust deosebit de placut în numeroase preparate culinare obtinute la rece.

88.Tintura de muguri de plop negru

30 g pulbere de muguri de plop negru se pun într-o sticluta, peste ei se toarna 100 ml alcool de 98 grade. În continuare se procedeaza ca la reteta precedenta, avînd aceleasi substante ca si propolisul de stup, are aceleasi întrebuintari ca medicament si ca aliment.


Pentru a reusi si pentru a fi utile, conservele din fructe în miere trebuie sa fie preparate din fructe proaspete, de calitate si bine coapte.

89. Mierea de albine

Mierea de albine, datorita continutului ei bogat în enzime, vitamine si substante minerale, este un bun vitaminizator al organismului si vine în completarea celorlalte alimente consumate. Ea nu trebuie considerata un aliment, ci un medicament. Consumata zilnic dimineata, cîte o lingurita pe stomacul gol, ajuta la evitarea îmbolnavirilor de cancer, paralizii, hepatite, etc.

90. Visine în miere

1 kg. de visine bine coapte, se curata de codite si sîmburi, punandu-se într-un borcan. Peste visine se toama 4 kg. de miere. Borcanul se înfasoara cu hîrtie închisa la culoare. Se lasa la loc uscat timp de 6 saptamîni . Se scot apoi usor visinile cu o paleta, se pun în alt borcan, iar peste ele se toarna mierea în care au fost macerate ca sa fie bine cuprinse. Se leaga cu celofan si se pastreaza la loc racoros si uscat. Visinile astfel preparate se pot utiliza fie ca dulceata, fie în componenta altor preparate: salate, compoturi, prajituri, etc,

Înainte de a fi utilizate în diverse preparate, visinile se lasa sa se scurga de sirop într-un vas emailat. Siropul rezultat se poate folosi si separat sau pastra la rece în borcan acoperit, sub forma de sirop de visine. Se foloseste mult în „bucataria fara foc”.

91. Cirese negre conservate în miere

Se prepara în acelasi mod ca si visinile. În cazul în care ciresele nu sunt amare, se pune în borcan si o ramurica de pelin. Se pot utiliza ca si visinile fie consumate direct, fie în diverse preparate.

92. Caline conservate în miere

Calinele utilizate în conserve sunt bune cele recoltate în luna octombrie. Dupa ce au fost spalate si li s-au îndepartat coditele, se procedeaza în acelasi mod atat la conservare, pastrare si utilizare ca la visinile conservate în miere.

93. Scoruse conservate în miere

Scorusele se recolteaza în aceeasi perioada ca si calinele. Procedeul de conservare, pastrare si utilizare este acelasi ca la visine.

94. Cuisoare conservate în miere

Cuisorul este un arbust care are flori galbene, cu 4 petale unite dand impresia de cui, de unde i- se trage si denumirea. Înfloreste de timpuriu iar fructele, mici, negre, se coc în toiul verii. Se recolteaza cand sunt bine coapte si se conserva folosind aceeasi reteta ca cea de la visine conservate în miere.

95. Macese conservate în miere

Macesele se recolteaza în prima parte a lunii septembrie, cand sunt în perioada optima si continutul lor în enzime, vitamine si substante minerale este ajuns la maxim. Se spala bine, apoi cu ajutorul unui brigeag cu lama fina, bine ascutit, se despica pe rand fiecare pentru a li se scoate semintele cu tot cu pufusorul existent pe langa ele. Dupa ce aceasta operatie a fost terminata, se procedeaza ca la reteta ,,visine conservate în miere”.

De asemenea, se utilizeaza si celelalte fructe conservate în prepararea diverselor produse, dar mai ales pentru ornamentare.

96. Gutui conservate în miere

Se aleg gutuile coapte, fara pete, aromate. Se lasa sa stea pe un raft timp de 5-6 saptamani. Se spala, se sterg, se dau apoi prin razatoarea cu gauri mari cu tot cu coaja. În continuare, se procedeaza  ca la retetele precedente. Se pot utiliza si gutui taiate felii cu conditia sa fie foarte subtiri.

97. Catina alba de rîu conservata în miere

Fructele de catina se recolteaza în a doua jumatate a lunii august, se spala bine, apoi se pun în borcan. La 1 kg fructe se adauga 4 kg miere. În continuare, se procedeaza în acelasi mod ca la celelalte retete de fructe conservate în miere.

98. Lamai conservate in miere

Lamîile conservate în miere se pot pastra proaspete si timp de 12 luni. Se iau lamîile, se spala, se sterg si se pun în apa fierbinte timp de 1 min. Se taie apoi felioare subtiri cu tot cu coaja si se pun si celelalte fructe pastrandu-se aceleasi proportii. În continuare, se procedeaza în acelasi mod ca la visinile conservate în miere.

99. Portocale conservate în miere

Pentru conservare se aleg portocale tari, proaspete, fara sa fie patate sau lovite. În continuare, se procedeaza în acelasi mod ca la lamîi conservate în miere.

100. Banane conservate în miere

Bananele folosite trebuie sa fie coapte bine, dar nu prea tare. Se curata de coaja, se taie rondele nu prea groase si în continuare se procedeaza ca la visine conservate în miere.

101 . Muguri de plop negru, conservati în miere

Mugurii de plop negru se recolteaza în a doua jumatate a lunii februarie si chiar în prima jumatate a lunii martie. Mugurii au aceleasi  substante ca si propolisul. 1 kg. muguri alesi se pun la macerat în 4 kg. miere. Dupa 6 saptamani mugurii macerati se scurg de miere si se pot utiliza în cantitati mici la preparate cu alte fructe. iropul rezultat se poate utiliza de asemenea pentru prepararea diferitelor produse alimentare sau consuma cu apa distilata.

102. Flori de urzica moarta alba conservate în miere

Florile de urzica moarta se recolteaza din mai pana în octombrie.

Pentru conservarea lor în miere se utilizeaza aceleasi cantitati si acelasi mod ca la visine conservate in miere.

Se pot servi ca dulceata, sau garnitura la diferite preparate în “bucataria fara foc”

103. Petale de trandafir conservate în miere

Se pot conserva în miere petalele de la orice varietate de trandafiri de preferinta rosii. In rest se procedeaza ca la celelalte retete, utilizand aceleasi cantitati si mod de preparare.

104. Creson conservat în miere

Cresonul care se utilizeaza la conservare este cel crescut în balti sau pe marginea, paraielor cu apa curata. De la creson se utilizeaza numai varfurile plantei, se spala, se scurg, se taie marunt si se amesteca 1 kg de creson cu 4 kg de miere. Dupa 6 saptamani cresonul se scoate, se scurge de miere.

Se poate utiliza ca dulceata, adaosuri la diverse preparate, iar siropul se consuma cu apa distilata sau altfel, dupa dorinta.

105. Orz verde conservat în miere

Tijele de orz verde se recolteaza cand acestea ajung la o înaltime de 20-30 cm. Se cantaresc 1 kg de tije, se spala, se taie marunt cu un cutit bine ascutit cat se poate de fin, se piseaza, apoi se pun la macerat cu 4 kg. miere timp de 6 saptamani. Se scot din miere si se pun în alt vas în care sunt 4-5 litri apa la temperatura camerei. Se lasa sa stea timp de 24 ore, se scurge presandu-se bine. Siropul obtinut se conserva in sticle bine acoperite si tinandu-se la loc uscat si rece. Se consuma dupa dorinta. Nu dureaza mai mult de 7 zile.

106. Florile de salcam conservate in miere

Florile de salcam utilizate sunt cele înflorite în proportie de 75-80% în momentul recoltarii pentru conservare. Se desprind de pe axul principal si se pun într-un borcan respectand proportiile ca la retetele precedente. upa ce s-au macerat, se procedeaza ca la celelalte retete.

107. Florile de soc conservate in miere

La fel ca florile de salcam, florile de soc trebuie sa fie înflorite în proporpe de 75-80 % în momentul recoltarii pentru conservare. In continuare se procedeaza ca la orz verde conservat în miere.

108. Florile de papadie conservate in miere

Florile de papadie se recolteaza atunci cand sunt bine înflorite si anume dimineata, între orele 10-15. In continuare se procedeaza dupa aceasi reteta de conservare ca la visine, conservate în miere.

109. Flori de galbenele conservate in mier

Se procedeaza în acelasi mod ca la flori de papadie conservate în miere.

110. Frunze de angelica si salvie conservate în miere

Frunzele de angelica utilizate la conservare sunt cele dinainte de înflorire. Împreuna cu frunzele de salvie se spala, se scurg bine. Se pun în proportie de 700 g, frunze de angelica si 100 g frunze de salvie. În continuare se procedeaza ca la visine conservate în miere.


Cu aceste sucuri se trateaza bolile, pe cale naturala, mentinandu-se o sanatate perfecta. Consumul continuu de alimente gatite (fierte) cu un înalt grad de prelucrare, este urmat de degenerarea progresiva a celulelor si tesuturilor. Nu exista nici un medicament care sa poata furniza sangelui substanta necesara pentru regenerarea acestuia.

Sucurile de legume si fructe sunt adevarate substante care ajuta la regenerarea organismului prin continutul bogat în aminoacizi, saruri minerale, enzime si vitamine cu conditia sa fie preparate proaspete, crude si fara conservanti.

Fibra legumelor este acea parte care contine cel mai bogat sortiment de substante necesare organismului. Pentru a putea profita de aceasta, trebuie sa le mestecam bine, proaspete fiind.

Trebuie ca treptat, fara o trecere brusca, omul sa se obisnuiasca sa consume multe cruditati, consultand în prealabil o persoana care practica de mai multa vreme regimul si care poate da indicatii foarte precise asupra sistemului de administrare.

Fructele trebuie sa fie ajunse la maturitate în momentul consumului si nu trebuie consumate împreuna cu alte alimente care contin zaharuri. Se vor consuma cu cca. 1/2 ora înainte de masa sau la 3 ore dupa masa, asa fel ca ele sa poata furniza organismului substantele necesare.

Sucurile de legume si fructe sunt de un real folos pentru ca introduc în organism substante utile si care se pierd de regula prin prepararea termica a legumelor si fructelor.

La extragerea sucului este esential ca fibrele sa fie complet terciuite, astfel încat principiile alimentare vitale sa fie trecute în lichid. Legumele sau fructele mai putin zemoase, se zdrobesc bine

numai dupa ce se îmbiba cu putina apa. Astfel vitaminele si enzimele trec în totalitate în suc.

Sucurile nu trebuie considerate alimente concentrate, desi ele sunt hranitoare si sanatoase.

Toate legumele, fructele si zarzavaturile se vor folosi în stare proaspata.

111 . Suc de rosii (I)

Rosiile, bine copte, se dau prin ciur emailat sau mixer. Sucul rezultat se toarna in sticle lasandu-le goale cam de trei degete. Se iau radacini de hrean, se spala bine, se taie suvite în lungime si se introduc în sticlele cu suc. Se completeaza cu suc, se inchid ermetic sticlele si se pastreaza la loc întunecos si rece. Inainte de a fi servit se scoate hreanul. n acest mod se pastreaza timp de 12 luni.

112. Suc de rosii (II)

Rosiile, bine coapte, spalate si stoarse prin ciur emailat, se pun la scurs într-un tifon dublu. Se lasa sa se scurga bine timp de 8 ore. Sucul obtinut se amesteca cu aspirina dizolvata în putina apa rece (3 tablete la 1 litru), se toarna în sticle, se pune deasupra un strat de un deget de ulei, se astupa ermetic si se pastreaza la loc uscat, întunecos si rece.

113. Suc de rosii (III)

Rosiile foarte coapte, se curata de coaja si se strivesc cu mana într-un ciur de email. Sucul rezultat se consuma imediat. Este un tonic foarte bun, bogat în vitamine, enzime, saruri minerale si este de asemenea foarte util în tratamentul bolilor de rinichi si vezica biliara. Sucul astfel preparat, proaspat consumat, este, un bun calmant al durerilor stomacale, fiind un bun alcalinizant.

114. Suc de Watereresse (planta turntoare de apa)

Este o planta turatoare, de apa, folosita ca salata. Sucul acestei plante are un continut exceptional de sulf, care depaseste 1/3 din totalul celorlalte minerale si saruri, împreuna, aproape 40% din elementele care formeaza acizi, cuprind un mare procent de sodiu, fosfor si calciu.

Fiind un curatitor puternic al intestinului, nu va fi consumat singur, ci amestecat cu suc de morcov sau telina. Dintre elementele alcaline predomina potasiu (peste 20%), sodiu (8%), magneziu (60 %) si fierul (0, 12 %). Amestecat cu suc de morcov, spanac, laptuca si frunze de gulie, formeaza o combinatie care, contine elemente esentiale pentru regenerarea sangelui si în special pentru accelerarea schimbului de oxigen în circuitul sanguin. Este un mijloc, excelent de tratare a anemiei, hipotensiunii arteriale, slabiciunii generale.

Sucul Watereresse combinat cu suc de morcov, spanac, frunze de gulie, ajuta la dizolvarea fibrinei din singele coagulat în hemoroizi si în multe feluri de tumori. O doza zilnica de un litru suc combinat ca mai sus, cu eliminarea completa a fainii albe, sarii, zaharului si carnii din hrana,consumata vie, dizolva orice tumoare pe cale naturala într-o perioada de 1-6 luni fara nici o interventie chirurgicala.

115. Suc de anghinare (tuberculi)

Se storc 4 ka. de anghinare din care se obtin aproximativ 1,5 l suc. Acesta este bogat in elemente, minerale alcaline, în special potasiu, care reprezinta peste 50% din totalul celorlalte elemente minerale.

Aceasta leguma în stare cruda contine enzime si o mare cantitate de insulina. Aceasta este o substanta asemanatoare amidonului si este transformata în levuloza. De aceea anghinarea este o tubercula ce poate fi consumata fara nici o consecinta negativa de catre bolnavii de diabet. Sucul este foarte folositor pentru organism, fie simplu sau în conbinatie cu sucul de morcov.

116. Suc de pastai verzi de fasole

Pastaile de fasole verde folosite pentru extragerea sucului trebuie sa nu aiba boabele formate, deoarece acestea au oarecare toxicitate. Sucul acesta este cel mai eficient în tratarea bolilor de diabet.

Aceasta este o boala produsa de consumul exagerat de zaharuri si amidon concentrat, agravat de consumul mare de carne. Diabetul nu este o boala ereditara, dar poate fi pricinuita de obiceiul de a manca în mod excesiv alimente nepermise. Alimentarea copiilor cu fainoase, cerale pregatite termic împreuna cu lapte de vaca fiert sau pasteurizat este factorul incipient, favorizant al aparitiei diabetului.

Insulina este o substanta preparata de pancreas, care permite organismului sa asimileze zaharurile naturale, sub forma de combustibil pentru producerea energiei necesare activitatii organismului. Injectiile cu insulina nu vindeca diabetul. S-a constatat ca supa si ciorba de fasole, verde (preparata la rece) ca si varza de Bruxelles contin elemente care furnizeaza ingredientele necesare insulinei naturale produsa de pancreas. Diabeticii trebuie sa elimine complet din alimentatie zaharurile, amidonul si sa consume suc combinat de fasole verde cu morcov, laptuca si varza de Bruxelles în cantitati de 1 litru zilnic, combinat cu o cantitate suplimentara de suc de morcov si spanac, alaturi de spalaturi ale intestinului gros.

117. Suc de gulii

Guliile sunt bogate în calciu. Sucul lor este deci un aliment excelent pentru copii si oricine are lipsa de calciu în organism poate sa consume cu încredere acest tip de suc. Combinand sucul de gulii cu cel de morcovi si papadie, se obtine un suc eficient, pentru întarirea oaselor organismului. Continutul mare de magneziu din frunzele de gulie, combinat cu sucul de telina si morcov, are un efect, alcalinizant si este un excelent remediu pentru reducerea hiperaciditatii. Frunzele de gulii contin de asemenea si o cantitate de sodiu si fier. Este foarte curios faptul ca cei care consuma produse bogate în calciu au totusi deficiente la acest component de baza pentru osificarea organismului. Se presupune ca celulele organismului uman nu asimileaza în aceeasi proportie calciu din hrana cum asimileaza din sucul de gulii.

Sucul de gulii se va extrage din planta întreaga adica frunze cu tot cu radacina.

118. Suc de laptuca romana (salata)

Acest suc are o compozitie chimica diferita de laptuca obisnuita, în special prin continutul mare de potasiu, care este in proportie cu 60%, mai mare decat cel de sodiu. Aceasta îl face foarte pretios în cazul cand respectiva proportie este esentiala, de exemplu în tratarea bolii lui Adison, în care glandele suprarenale sunt afectate. Un rezultat deosebit de bun s-a obtinut în tratarea bolii mai sus amintite prin consumarea unei cantitati mai mari de sucuri în combinatie cu sucul de laptuca. Se va administra o dieta stricta cu eliminarea amidonurilor de orice fel, a zaharurilor, carnurilor si vegetalelor care nu au un continut bogat în potasiu. Se vor introduce în dieta capsunile, rosiile, smochinele, jirul, mierea si branza.La sucurile mentionate mai sus s-a adaugat si sucul de morcov. Se va folosi de asemenea laptele de oaie. Rezultate bune se obtin si în tratarea afectiunilor intestinului gros.

119. Suc de patrunjel

Sucul de patrunjel este unul din cele mai tari sucuri si trebuie consumat în cantitati mici, o cantitate mai mare se poate administra numai în amestec cu morcovi, telina, laptuca, spanac, iar sucul de patrunjel trebuie sa fie într-o cantitate mica.  Sucul de patrunjel are proprietati esentiale în metabolismul oxigenului si mentinerea functionarii normale a glandelor suprarenale si tiroidei. Sucul acesta este un aliment excelent pentru tratarea cailor genito-urinare, ajutand foarte mult la tratarea litiazelor biliare si renale. Este eficient în tratamentul bolilor pentru ochi, dar folosit în cantitati mari poate provoca tulburari ale sistemului nervos.

Sucul de patrunjel administrat împreuna cu sucul de morcov si castraveti este de utilitate mare în tratarea tulburarilor menstruale.

120. Suc de pastarnac

Acest suc are un continut scazut în calciu si sodiu, dar este bogat în potasiu, fosfor, siliciu si clor. Datorita continutului scazut de calciu si sodiu este redusa si valoarea nutritiva, situandu-se în randul sucurilor curative. Este de mare utilitate în corectarea fragilitatii unghiilor, sistemului bronhopulmonar cat si pentru cei care sufera de tulburari ale sitemului nervos. Trebuie precizat ca se va folosi pastarnacul cultivat in terenuri îngrasate biologic, cel cultivat în terenuri sarace sau salbatice continand substante nocive.

121. Suc de hrean

Sucul de hrean este unul din cele mai puternice sucuri si de aceea nu se recomanda folosit ca atare. Este mai indicat sa se foloseasca hreanul ras, cate 1/2 lingurita, în adaus cu putina zeama de lamaie sau suc de catina, între mese, de doua ori pe zi.Ajuta foarte mult la dizolvarea mucozitatilor din cavitatile nazale.

De asemenea, folosit sub forma de pasta, nu ataca rinichii, vezica urinara sau mucoasa tubului digestiv, cu conditia sa nu i se adauge otet care de altfel ii distruge si valoarea nutritiva. Hreanul este un bun diuretic. Trebuie sa fie folosit numai proaspat ras. Daca din diverse motive trebuie sa se rada o cantitate mai mare, atunci se va pune într-un borcan, bine presat, si se va tine la rece. Hreanul se va consuma numai la temperatura camerei. Tratamentul cu hrean se va urma mai multe saptamani in sir.

122. Suc de laptuca

Laptuca are multe calitati esentiale pentru organismul uman prin continutul bogat in fier si magneziu. Datorita fierului continut, laptuca ajuta la asimilarea lui de catre ficat si splina, iar acestea la randul lor îl introduc în compozitia sangelui. Magneziul ajuta foarte mult la vitalizarea tesutului muscular, sistemului nervos si al creierlui. Ajuta de asemenea fluiditatii sanguine si a altor functii fara de care metabolismul nu ar fi normal. Daca la sucul de laptuca se mai adauga si suc de morcov, spanac, acesta va deveni pentru organismul uman o sursa de hrana, de corectare a carentei diverselor vitamine si substante utile. Combinat cu suc de morcov si lucerna ajuta la mentinerea pilozitatii si acuitatii vizuale. Se utilizeaza de asemenea cu precadere în tulburarile sistemului respirator, tulburari psihice si este de asemenea un bun diuretic.

Este recomandabil ca la prepararea sucului de laptuca, sa se utilizeze frunzele proaspat recoltate, mai intense la culoare, bogate în clorofila.Sucul de laptuca, combinat cu suc de morcov se poate administra si sugarilor cu rezultate foarte bune.

123. Suc de coacaze negre

Coacazele negre sunt foarte bogate în vitamina C. Bine coapte se strivesc, se scurg prin tifon, iar sucul rezultat se prepara ca la retetele anterioare. Se utilizeaza la diverse preparate ale “bucatariei

fara foc”.

124. Suc de catina alb

Catina, supranumita „gerovital natural ” este un fruct de culoare portocalie cand este bine copt. Perioada optima de recoltare este între 20 august si 20 septembrie. Sucul obtinut prin strivirea boabelor se pune în sticle de culoare închisa, deasupra se toarna alcool de un deget, se închid ermetic si se pastreaza la rece ferite de lumina. Se utilizeaza în „bucataria fara foc” atat la prepararea unor mancaruri, ciorbe, salate, sosuri, înghetate, etc, cat si ca adaos la sucuri în tratamentul diferitelor maladii. Sucul de catina este bogat în vitamine, enzime,substante minerale. Nu este indicat sa se consume produse în a caror componenta este catina dupa ora 14, deoarece aceasta este si un puternic excitant.

125. Suc de macese (I)

Din macese se poate obtine un suc procedandu-se astfel: 100 g macese bine coapte se spala si se zdrobesc într-un vas de lemn tot cu un pisalog de lemn pentru a nu distruge vitamina C. Se lasa la macerat la temperatura camerei timp de 12 ore, se strecoara prin panza deasa, iar la sucul rezultat se adauga 140 g miere. Se completeaza pana la 1 litru cu apa. Se pastreaza la rece sau se

consuma imediat. Sucul rezultat este un puternic vitaminizant.

126. Suc de macese (II)

Se recolteaza macesele bine coapte, se pun pe o coala de hartie, la umbra, asezate într-un singur strat si se lasa sa se înmoaie 14 zile. Se spala, se maruntesc, se dau prin ciur emailat turnandu-se din cand în cand cate putina apa rece deasupra. Sucul rezultat se amesteca cu aspirina (3 tablete la 1 litru), se toarna în sticle, se pune deasupra putin alcool, se închid sticlele ermetic si se pastreaza la rece. Se utilizeaza la prepararea diferitelor bauturi, creme, sosuri, etc. preparate fara foc. Este un suc bogat în vitamine, enzime, substante minerale.

127. Suc de sparanghel

Sparanghelul proaspat recoltat se da la mixer. Sucul astfel rezultat este bogat în alcaloidul sparanghina. În combinatie cu suc de morcov se foloseste la tratarea tulburarilor de functionare a rinichilor precum si în reglarea functionarii glandelor. Se mai utilizeaza si în combaterea diabetului, anemiei, nefritelor, etc.

128. Suc de calin

Fructele de caline se recolteaza dupa ce au fost bine coapte, în a doua jumatate, a lunii septembrie sau prima jumatate a lunii octombrie. Se dau la mixer iar sucul rezultat se amesteca cu 3 tablete de aspirina la 1 l. Se toarna în sticle, se acopera ermetic si se pastreaza la rece. Acest suc pe langa efectul de vitaminizare a organismului se poate utiliza si în calmarea durerilor hepatice, gastrice. Cozile si samburii se pun la uscat iar iarna se folosesc la ceaiuri împotriva colicilor.

129. Suc de scoruse

Scorusele se recolteaza cand sunt bine coapte, se separa de cozi si se amesteca cu putina apa (1 kg. fructe si 300 ml apa). Se strivesc si se strecoara printr-un tifon dublu. Se lasa apoi la scurs timp de 8 ore dupa care se amesteca cu 3 tablete de aspirina la litru, bine dizolvata în apa rece. Se pun apoi în sticle, se pun deasupra cateva picaturi de alcool, se astupa ermetic si se pastreaza la rece. Acest suc se poate utiliza în calmarea durerilor reumatice.  Rezidurile ramase de la stors se usuca rapid si se pastreaza în saculet de panza sau în pungi de hartie pentru a putea prepara în timpul iernii ceaiul antireumatic.

130. Suc de maline

Fructele de maline, bine coapte, se pun într-un ciur emailat stropindu-se din cand în cand cu putina apa în timp ce se zdrobesc pentru a se separa mai bine pulpa de samburi. Cu sucul rezultat se procedeaza ca la retetele anterioare. Se utilizeaza iarna sub diferite forme. Semintele ramase se adauga într-un borcan în care mai sunt coji de fructe si legume pentru a se obtine un suc de baut în loc de apa.

131. Suc de fructe de dracila

Fructele, spalate bine, se strivesc si se pun într-un tifon dublu sa se scurga. Cu sucul ramas se procedeaza ca la rejetele precedente. Se pastreaza la loc întunecos, rece si uscat. Se utilizeaza la diferite preparate ale „bucatariei fara foc”.

132. Suc de mosmoane

Mosmoanele ajunse la maturitate se îmbiba cu putina apa si se strivesc cu mixerul sau cu mana. Sucul astfel obtinut se amesteca cu aspirina (3 tablete la 1 litru zeama), se pune în sticle, se pun deasupra cateva picaturi de alcool, se acopera si se pastreaza la rece. Resturile se pun într-un borcan împreuna cu coaja de la legumele si fructele utilizate, se pune apa si se lasa la macerat cateva zile. Se obtine astfel un suc bogat în vitamine, enzime, substante minerale, care se poate utiliza în loc de apa la prepararea diferitelor ciorbe si sosuri în „bucataria fara foc”.

133. Suc de fructe de soc

Fructele de soc, bine coapte, separate de codite, se dau prin mixer. Sucul astfel obtinut se amesteca cu aspirina (3 tablete la litru), se pune în sticle, deasupra se toarna cateva picaturi de alcool, se inchid sticlele ermetic si se pun la rece. Se utilizeaza în special ca un colorant în „bucataria fara foc”.  de codite, se dau prin mixer. Sucul astfel obtinut se amesteca cu aspirina (3 tablete la litru), se pune în sticle, deasupra se toarna cateva picaturi de alcool, se inchid sticlele ermetic si se pun la rece. Se utilizeaza în special ca un colorant în „bucataria fara foc”.

134.Suc de creson

Cresonul proaspat recoltat se spala si se pune la extras. Sucul rezultat se utilizeaza cate 60-150 g pe zii amestecat cu apa sau în supe reci. Se poate folosi în cazul bolnavilor de retentie urinara – 1/2 pahar combinat cu ulei de migdale, masline, etc, în parti egale. Pentru extragerea sucului se va utiliza numai cresonul foarte proaspat, nevatamat si crescut în ape curate.

135.Suc de lucerna

Lucerna este o planta bogata în clorofila. Pentru prepararea sucului se aleg frunze si varfuri proaspete care se spala bine. Se dau la mixer dupa ce se îmbiba cu putina apa, 250-300 ml la un kg lucerna. Sucul rezultat, fiind prea concentrat, se utilizeaza în amestec cu, suc de morcovi. Este indicat în tratarea arteritelor si a bolilor coronariene. Se mai poate utiliza, datorita continutului bogat de clorofila, în combaterea tulburarilor respiratorii, infectiilor pulmonare, starilor astmatice, etc.. Sucul de lucerna, combinat cu sucul de laptuca în parti egale, se utilizeaza în îmbogatirea elementelor necesare mentinerii si întaririi radacinilor parului. O cura zilnica de 500 ml suc de lucerna proaspat extras are foarte multe utilitati în mentinerea unui organism sanatos.

136.Suc de varza

Sucul de varza, proaspat exrtras si apoi consumat, are efecte benefice asupra bolnavilor de ulcer duodenal. Totusi acest tip de suc are un dezavantaj – produce gaze. Daca se va utiliza în acelasi timp si suc de morocov, sucul de varza va capata si un gust mai placut si îsi va reduce din efectele auxiliare. Este bogat în substante minerale, sulf si clor. Pentru a evita balonarile este bine sa se înceapa cu suc de morcov sau spanac timp de 2-3 saptamani, treptat trecandu-se apoi la sucul de varza. Din amestecul de suc de varza cu morcov se îmbogateste foarte mult aportul de vitamina C în organism. Sucul de varza se poate utiliza si în tratamentul eruptiilor de pe piele.

137. Suc de morcov

Acest tip de suc poate fi consumat în cantitati de cate 500 ml pe zi sau chiar, în cazuri mai deosebite, de 3-4 litri. Are ca efect principal normalizarea întregului organism. Este bogat în vitamina A dar nu-i lipsesc si alte substante minerale sau vitamine. Ajuta foarte mult la asimilarea vitaminelor B, C, E, D, U si K, stimuleaza pofta de mancare, ajuta la digestie, mentinerea structurii osoase. Pentru femeile însarcinate în ultimile luni este foarte indicat sa foloseasca acest fel de suc, acesta ajutandu-le la mentinerea dentitiei într-o stare buna, la evitarea infectiilor de orice natura la nastere, etc. Sucul de morcov este un solvent natural al formatiunilor ulceroase si canceroase, antiinfectios, ajuta la eliminarea din organism a zaharurilor si amidonului, întaritor al organismului, stimulent al glandelor endocrine, catifeleaza epiderma, mareste, acuitatea vizuala si împiedica în general îmbolnavirile organului vizual.

Sucul de morcov este bogat în elemente alcaline: K, Na, Mg, precum si în cantitati mici de plumb, siliciu, clor.

138. Suc de cirese amare

Fructele, coapte, bine spalate si cu samburi scosi se vor strivi bine, iar sucul obtinut amestecat cu aspirina (3 tablete la un litru suc) se pune în sticle iar deasupra se picura 2-3 picaturi de alcool concentrat. Se pastreaza la rece. Se utilizeaza cu apa minerala sau sifon.

139. Suc de sfecla rosie

Sucul de sfecla rosie se administreaza numai proaspat extras. Este unul dintre cele mai pretioase sucuri, pentru refacerea globulelor rosii, cat si pentru tonifierea sangelui în general. Nu este indicat sa se consume prea mult suc de sfecla odata cel mult 500 ml pe zi, altfel da stari de ameteala, voma, greturi, ca urmare a efectului de epurare rapida a substantelor toxice din ficat.Pentru a se obtine rezultatele scontate, la început trebuie sa se bea în combinatie cu alte sucuri – morcov, mere, telina, – marindu-se treptat cantitatea de suc de sfecla pana devine tolerat în organism.

140. Suc de morcov, sfecla si castraveti

Combinatia acestor sucuri este buna pentru tratarea litiazelor biliare si renale – consecinte ale consumului de zaharuri si amidonoase concentrate. Calciul din diverse produse nu este asimilat, transformat sau eliminat întotdeauna integral, de aceea se depune în organism sub diferite forme, creand greutati si uneori chiar boli grave. Cu ajutorul acestor combinati de sucuri, organismul este mult ajutat în îndepartarea plusului de calciu evitand astfel îmbolnavirile.

141. Suc de lamaie

Sucul de lamaie se foloseste în general pentru a îndeparta gustul unor sucuri mai greu de folosit, dar si pentru contintul lui bogat în vitamina C. Combinatia dintre sucul de lamîie, morcov, sfecla si castraveti ajuta la curatirea ficatului, vezicii biliare, rinichilor si în general a organismului de toxinele acumulate. Este indicat sa se renunte, în perioada folosirii acestei combinatii de sucuri, la zaharuri, amidon si carne.

142. Suc de varza de Bruxelles

Sucul de varza de Bruxelles, combinat cu sucul de morcov, fasole verde si laptuca ajuta la regenerarea pancreasului si a functiilor sale. Este foarte indicat sa fie consumat de diabetici facandu -se în acelasi timp si spalaturi ale colonului.

143. Suc de telina (radacina)

Valoarea principala a telinii crude consta în procentul ridicat de sodiu organic pe care îl contine ceea ce face ca în solutie sa fie stabilizat si procentul de calciu. Datorita, acestui fapt, sucul de telina este de mare valoare si utilitate pentru persoanele care consuma zaharuri si amidonoase. Alimentele cu continut mare în calciu preparate termic duc la transformarea acestuia în calciu anorganic, care duce la randul lui la o îmbatranire prematura a organismului, dand nastere la producerea arteritelor, diabetului, hemoroizilor, litiazelor renale si biliare. Combinatia dintre sucul de telina si sucul  de morcov ajuta în tratarea afectiunilor sistemului nervos. Telina are de asemenea un continut bogat în fier si magneziu. Împreuna cu  calciu si celelalte elemente componente, sucul de telina ajuta în procesul de fluidizare a sangelui, împiedicand totodata producerea unor boli ca: astenie, reumatism, hemoragii.

144. Suc de telina (frunze)

Sucul extras din frunzele verzi, proaspat recoltate este foarte alcalin si deci poate fi utilizat de bolnavii diabetici, boli ale tubului digestiv, etc.

145. Suc de mere

Sucul de mere este unul dintre cele mai apreciate sucuri de catre toate persoanele si de toate gusturile. Este un tonic muscular si al  sistemului nervos, diuretic, antireumatismal, antigutos, antiseptic, depurativ, etc. De asemenea combinat cu celelalte sucuri mai putin placute la gust le da acestora o aroma deosebita facandu-le usor de ingerat.

146. Suc de castraveti

Castravetele, fiind un excelent diuretic, are printre altele si un rol pozitiv în tratarea altor afectiuni ale organismului. Sucul de castravete amestecat cu suc de morcov, laptuca si spanac ajuta la cresterea parului si tratarea reumatismului. În adaos cu suc de sfecla ajuta la primenirea sangelui. Poate fi de asemenea folosit în afectiuni ale dintilor, gingiilor, unghiilor, etc.

147. Suc de orz verde

Tulpinile de orz verde, ajunse la înaltimea de 20-30 cm, se recolteaza fara radacina, se spala, se taie fin, se îmbiba cu putina apa, apoi se mojareaza pana devin o pasta fina. Se introduce în mixer. Sucul astfel obtinut din orz verde contine cele mai valoroase elemente necesare organismului. De asemenea, poate fi folosit si ca medicament in tratarea unor afectiuni ca de exemplu: anemie, afectiuni oculare, gastrita, ulcer, colite, ciroze, infarct miocardic, diabet, astm bronsic.

Orzul verde, ca planta cu efecte remarcabile asupra organismului, în special sub forma de suc verde, este descoperit de Dr. Yoshihide-Hagiware, doctor în medicina, absolvent al Universitatii Kumamote din Japonia. Eficienta sucului din plante tinere de orz verde în terapia bolilor si întretinerea starii de sanatate este rezultatul a 13 ani de cercetari intense privind nutritia omului,

în vederea obtinerii unei noi surse de substante necesare întretinerii sanatatii, restabilirea organelor bolnave cat si pentru împiedicarea îmbatranirii celulelor. Prin compozitia sa, orzul verde este un aliment valoros, asigurand organismului enziniele, vitaminele, substantele minerale precum si alte elemente nutritive esentiale. Se poate dizolva 1 lingurita pulbere orz verde atat în suc cat si în 150-200 ml apa calduta. Sucul se va bea cu înghitituri mici, rare, înainte cu 25-30 minute de masa. Acest tip de suc se poate extrage în conditii mai mari si pastra în sticle la loc rece. Înainte de a fi baut se pune la temperatura camerei.

Sucul de orz verde se poate consuma preventiv. Pentru aceasta se bea de 1-2 ori pe zi cate o ceasca de 50 ml suc proaspat, combinat cu 150 ml suc de mere sau apa. Comparativ cu alte plante, orzul verde contine: -de peste 250 ori mai multa vitamina A decat salata; -de peste 25 ori mai mult potasiu decat o banana; -de peste 11 ori mai mult calciu decat în lapte; -de peste 11 ori mai mult fier decat o telina: -de peste 7 ori mai multa vitamina C decat portocala, -de peste 10 ori mai multa vitamina B1 decat în spanac; -de peste 23 ori mai multa biotina (factor din grapul vitaminelor B) decat în lapte. Consumand zilnic suc de orz verde, bolnavii constata în scurt timp un efect remarcabil de benefic în ceea ce priveste energia si vitalitatea organismului lor.

148. Suc de spanac

Este cel mai important aliment pentru întregul traiect digestiv (stomac, duoden, intestin subtire si gros) si este consumat ca atare din timpuri stravechi. Spanacul crud este cel mai bun mijloc natural pentru curatirea si regenerarea traiectului digestiv.

Consumat în cantitate de 1/2 litri pe zi a vindecat adesea cele mai grave constipatii în cateva zile sau saptamani. Folosirea purgativelor sau laxativelor chimicale duce la inactivitatea cronica a tesuturilor, muschilor si nervilor intestinali. Folosirea purgativelor saline, are un efect diferit. Solutia salina trecand prin intestine extrage mari cantitati de limfa acida, alimentare si toxice din lichidul limfatic.

Acest lichid trebuie înlocuit în corp prin solutii alcaline organice care sa suplineasca lipsa de apa în organism si sa alcalinizeze astfel toxinele care raman in intestine, ele fiind absorbite in circuitele  limfatice, agravand starea care s-a încercat a fi remediata. Aceste metode de curatire a intestinului au numai un efect trecator si nu ajuta la regenerarea tesuturilor slabite ale muschilor si nervilor.

Sucul de spanac însa, pe langa actiunea de purgatie, ajuta si la vindecarea întregului traiect intestinal. Actiunea sa fiind pe cale naturala, nu se manifesta numaidecat, ci uneori dupa 6 saptamani pana la 2 luni de la folosirea lui. Este esential ca intestinele sa fie curatate de cel putin o data pe zi însa în mod normal ar trebui 2-3 scaune pe zi. De aceea în timpul tratamentului se va folosi un laxativ care s-a constatat a fi mai eficace, reducand treptat doza pana ce intestinele au revenit la normal ca urmare a sucului. Alt efect valoros al spanacului este asupra dintilor si gingiilor, în prevenirea pioreii (infectie a gingiilor). Aceasta este o forma usoara de scorbut care rezulta din lipsa anumitor elemente care se gasesc în special în sucul combinat de morcov si spanac.

Sangerarea gingiei si degenerarea pulpei dentare este o boala raspandita din cauza alimentatiei cu cereale, zahar si alte elemente nepotrivite. Alte boli, ca ulcerul duodenal, anemia pernicioasa, convulsiile, degenerarea nervilor, deficientei glandeler suprarenale si tiroidei, nefritele, abcesele, furuncurile, umflarea membrelor, artritele, tendinte de hemoragie, lipsa de vigoare, durerile reumatice, defectele de functionare ale inimii, hipo si hipertensiunea, tulburarii ale vederii si dureri de cap inclusiv cele cu caracter de migrena se datoresc în special acumularii resturilor de tot felul în intestinul gros si lipsei unor elemente care se afla în morcov si spanac. Continutul mare de acid oxalic din spanac este cauza actiunii laxative. Acesta este un aliment deosebit de important pentru activitatea intestinelor.

149. Suc de paortocale

Acest suc contine 50 mg de vitamina C la 100 ml (în medie sa ne amintim ca nevoile unui copil de vitamina C depasesc 50 mg pe zi). Sucul trebuie consumat imediat ce a fost extras, deoarece se deterioreaza repede. Se beau 2-3 pahare pe zi înaintea meselor principale cu 30 minute. Sugarilor alimentati artificial li se administreaza 1-3 lingurite zilnic.

150. Suc de prune

Acest suc ajuta în astenie, anemie, surmenaj, guta, reumatism, ateroscleroza, constipatie, intoxicatie alimentara s.a.m.d. Se bea cate un pahar (3 pahare pe zi) înaintea meselor principale.

151. Suc de spanac cu creson

Se prepara în cantitati egale de spanac si creson (foarte proaspete).

Sucul proaspat extras se bea în fiecare dimineata pe nemancate cate un pahar. Ajuta foarte mult în depresiunile fizice si nervoase.

152. Suc de varza rosie cu miere

Sucul proaspat extras la mixer se amesteca cu putina miere (dupa gust), se încalzeste pe baia de apa numai pana la 38 de grade. Se iau 3-4 linguri pe zi puse în ceai pectoral. Ajuta contra guturaiului si a laringitelor.

153. Suc de varza murata (moare)

Se foloseste zeama verzei murate; 3 pahare pe zi (îndoita cu apa putin încalzita pana la 38 grade) contra constipatiei. Elimina totul din intestinul gros.

154. Suc de asmatuchi

Sucul proaspat extras din frunze proaspete de asmatuchi, se ia de trei ori pe zi (60-80 ml). Ajuta la hidroptizie. Acelasi suc pus cate doua picaturi în fiecare ochi, de trei ori pe zi, se recomanda contra oftalmiilor tenace.

155. Suc de aloe.

Sucul proaspat extras la mixer, este un tonic general, stimuleaza pofta de mancare, este laxativ si dezinfectant, cicatrizant pentru rani, ulceratii, eczeme, etc. Se ia de cate trei ori pe zi cate o lingura pusa în 100 ml de apa, suc de tarata sau suc de plante macerat la rece.

156. Suc de busuioc

Se pun 5-6 lingurite de planta bine maruntita cu un litru apa rece si se lasa la macerat 6-8 ore (de cu seara). Se bea cate un pahar la 30 minute dupa mesele principale. Ajuta mult la eliminarea gazelor intestinale.

157. Suc de dovleac

Sucul proaspat extras din dovleac luat cate un pahar în fiecare dimineata pe stomacul gol este cel mai bun laxativ pentru organism.

158. Suc de caise  Ajuta la astenia fizica si intelectuala (stari depresive), anemie, insomnie, inapetenta, convalescente, diaree si constipatii. Este recomandat copiilor, adolescentilor si batranilor. Se iau 3 pahare de suc pe zi extras din fructul proaspat, foarte copt.

159. Suc de cartofi

Cartofii, bine spalati cu o periuta sau o carpa aspra, se dau la extractor (cruzi) cu tot cu coaja care contine mult potasiu. Se bea cate o jumatate de pahar de patru ori pe zi, timp de 31 zile. Este indicat în ulcere gastroduodenale si diabet. Daca e greu de suportat, i se poate adauga putin suc de morcovi, cateva picaturi suc de catina sau suc de lamîie. Se ia cate o jumatate, de pahar o data sau de doua ori pe zi în obezitate, litiaza biliara,  constipatie, hemoroizi, scorbut etc.

160. Suc de coacaze aurii

Este recomandat în demineralizare, constipatie, reumatism, guta, inflamatii digestive si urinare, afectiuni febrile si altele. Se ia 100-300 ml pe zi, de doua sau trei ori dintre care odata dimineata, pe nemancate, curat sau diluat cu apa.

161. Suc de coacaze rosii

Sucul extras la mixer din fructele bine coapte, ajuta în dispepsii (insuficienta sucului gastric), constipatie, artrite, reumatism, guta, litiaza urinara, afectiuni febrile, picingini, insuficienta si congestie hepatica, inflamatii digestive si urinare s.a.m.d. Se consuma numai proaspat extras, pur sau diluat cu apa: 100-500 ml pe zi de trei sau patru ori.

162. Suc energetic cu nuci

Se extrage la mixer un pahar de suc (din fructe dupa dorinta sau anotimp) în care se adauga o lingurita sau doua miez de nuci rasnite sau taiate cu cutitul si putina miere (dupa gust). Da multa energie.

163.Suc energetic cu tarata

Se prepara ca la reteta precedenta, nucile fiind înlocuite cu tarîta de grîu.

164. Suc din sfecla de zahar

Se foloseste la îndulcirea cremelor si alte preparate ale „bucatariei fara foc”.

165. Suc de tarata de grîu

Se pun tarîte de grîu proaspete într-un borcan cam pe un sfert apoi se completeaza cu apa rece, se amesteca bine, se acopera si se lasa sa stea la macerat 8-10 ore în loc întunecos, dupa care se  strecoara si se foloseste în aceeasi zi, la diferite preparate culinare, sau se pot lua 3 pahare pe zi fiind foarte bogate în enzime,vitamine si minerale. entru o mai buna valorificare a tarîtelor, se poate pune din nou  apa peste ele, se amesteca si se lasa sa macereze 8-10 ore apoi se strecoara. Este un suc ceva mai slab ca primul, dar destul de bun de consumat.

166. Suc de fragute.

Fragutele contin numeroase minerale, substante proteine, zahar, celuloza si grasimi, materie uleioasa, acid salicilic, vitaminele B, C (60-80, la 100 g fragute), E, K. Zaharul, sub forma de levuloza, face din fragute un fruct permis celor ce sufera de diabet fragutele sunt indicate în astenie, demineralizare (tuberculoza), artrite, reumatism, guta, litiaza urinara, arteroscleroza plethora,  hipertensiune, autointoxicare, constipatie, hepatism, litiaza biliara, etc. Fragutele trebuie consumate ca aperitiv, la fel si sucul proaspat  extras.

In timpul sezonului e bine sa se consume 250-500 g zilnic. Pentru sterilizarea fragutelor este de ajuns (dupa ce au fost spalate) sa le tinem in vin rosu timp de o ora. Vinul se poate consuma (dupa ce a fost scurs din fructe) fara nici o primejdie. Sucul ca si fragutele nu se recomanda în dermatoze (poate provoca urticarie). Se iau trei pahare pe zi înaintea mesei.

167. Suc de grep

Contine multe minerale, vitamine, enzime, alcooluri, pectina, acid citric s.a. Calorii: 43 la 100 ml.. Este indicat în anorexie, oboseala, dispepsie, intoxicatii, pletora, artritism, insuficienta biliara, frigiditate capilara, afectiuni febrile, pulmonare, s.a:m.d. Se iau trei pahare pe zi înainte de mese (asa cum este sau îndulcit cu foarte putina miere).

168. Suc de dude

Dudele contin glucoza, zahar invertit, materii albuminoide cenusii, materii insolubile, tanin, acid succinic, vitaminele A, C si alte substante.

Se recomanda în astenie, diateza hemoragica, constipatie, enterita, afectiuni pulmonare, în caz extern: în anghine, stomatite, afte. Sucul fructului extras înainte de completa maturare, contine în

jur de 25 g de acid citric la litru. Se utilizeaza adaugat în sirop astrigent pentru gargare contra anghinelor, stomatitelor si aftelor.

169. Suc de zmeura

Zmeura contine mai multe feluri de substante, printre care materii extractive, zaharuri, acizi: citric, malic, salicilic; frarina, vitamina C. Zaharul din ea, levuloza, face ca zmeura sa poata fi consumata si de diabetici. Se indica în astenie, greutate gastrointestinala, dispepsii, dermatoze, reumatism, guta, constipatie, insuficienta transpiratiei, afectiuni febrile, s.a.m.d. Sucul de zmeura se poate consuma simplu sau în amestec cu cel de coacaze negre care se poate îndoi cu apa (trei pahare pe zi înaintea meselor principale cu 30 minute).

170. Suc de mure

Fructul murului salbatec (mura) este cat se poate de valoros pentru sanatate. Contine: zahar, pectina, acizi, izocitric, malic, monoglucida cianina;vitaminele A, C, materii grase, saruri, ulei esential (bactericid).

Este indicat în diaree, meno-metroragii, afectiuni pulmonare, angine, etc.

Siropul extras se consuma îndoit cu apa, de trei ori pe zi inaintea meselor principale cu 30 de minute.

171. Suc de napi

Napii contin numeroase saruri minerale, apoi esenta sulfoazotata, iod, arsenic, zaharuri, vitaminele A, B, C, etc. Este indicat în oboseala generala, litiaza renala, guta, cistite, bronsite, enterite, tuse, angine, obezitate, eczema, acnee. Sucul extras din napi se consuma imediat (trei pahare pe zi înainte de mese). Siropul în general (ca si sucul din el) se recomanda la toate varstele: tinerilor, batranilor, sedentarilor ca si sportivilor, fiind atat de bogat în minerale.

172. Suc de pere

Contine: apa, zahar (sub forma de levuloza), alti hidrati de carbon, acizi, albumine, celuloza, cenusi, pectina, tanin, si multe altele, apoi vitaminele A, B1, B2, PP, C. Este indicat în reumatisme, guta, artrite, surmenaj, sarcina, anemie, tuberculoza, diaree, s.a. Se iau 2-3 pahare pe zi înainte de mese cu 30 de minute.

17 3. Suc de mandarine

Sucul ei este comparabil cu al portocalei, dar contine ceva mai putine minerale. Este considerat un sedativ al sitemului nervos, datorita continutului în brom.

174. Suc de mere si pere padurete

Fructele din flora spontana (mere, pere) care cresc la poalele padurilor în bataia sorelui, sunt foarte bogate în minerale, enzime, vitamine. Sunt recoltate în cursul lunii octombrie (cele de toamna), apoi sunt zdrobite si transformate în suc care este racoritor si diuretic. Se consuma trei pahare pe zi înaintea meselor, ca atare sau îndoit cu apa.

175. Suc de andive

Andiva este o leguma asemanatoare, în esenta, laptucii, cunoscuta si sub numele de cicoare de iarna. Varietatile cultivate iarna, cu frunzele albicioase si lungi, sunt deosebit de bogate în clorofila si substante minerale indispensabile vietii noastre. Andiva. este înrudita cu papadia si contine substante asemanatoare. Contine însa si o serii de elemente hranitoare necesare permanent ochilor. Sucul de andive în amestec cu suc de morcov, de telina si patrunjel este foarte eficient pentru corectarea vederii. Un asemenea amestc de 0.5-1 litru consumat zilnic ( împartit în trei ) a corectat adesea defecte de vedere în numai 5-6 luni. Andiva este una dintre cele mai bogate surse de vitamina A dintre legume. Sucul din amestec (notat mai sus) ajuta în anemie, tulburari functionale, în tulburarile ficatului si ale cailor biliare.

176. Suc de usturoi

Usturoiul este bogat în uleiuri purificatoare asupra organismului; stimuland, secretia gastrica. Contine glucozid sulfurat, ulei volatil, amestec de sulfura si oxid de alil aproape în stare pura, sulf, iod, siliciu, fecula… dau principii antibiotice (alicina si garlicina, alistatin I si II ) cu actiune puternica asupra stafilococului … Este indicat în tratamentul bolilor infectioase (epidemii gripale, tifoida, difterie), diareii, dezinterii, afectiuni pulmonare si ale inimii, astm si efizem, tuse  convulsiva, varice, hemoroizi, litiaza urinara, blenoragie, lipsa poftei de mancare, paraziti intestinali, prevenirea cancerului si multe altele. Sub forma de suc se amesteca o lingura într-o cescuta de apa, de 3 ori pe zi înaintea meselor.

177.Suc de praz

Se obtine un suc mai slab dar ajuta în aceleasi afectiuni ca si cel de usturoi. La fel si sucul de ceapa.

178. Suc de ardei verde gras

Contine o mare cantitate de siliciu, element foarte necesar unghiilor, parului, canalelor lacrimale si glandelor sebacee. Se ia 250 ml în amestec cu 500 ml suc de morcov. Ajuta la curatarea pielii de petele închise la culoare, în special cand este însotit si de spalaturi ale intestinului gros prin clisme. Cei care sufera de gaze în intestin sau de colici, crampe, îi ajuta mult combinatia celor doua sucuri plus suc de spanac (250 ml suc de ardei, 500 ml suc de morcovi, 500 ml suc de spanac ) împartit în trei si baut cu înghitituri mici, înaintea celor trei mese cu 30 minute.

179.Suc de ridichi negre

Se extrage din ridichi bine spalate, maruntite puse în extractor cu tot cu frunze. Contine rafanol (esenta sulfurizata); vitaminele B, C.Este indicat în litiaza biliara si urinara, colicistite, dispepsii, insuficienta hepatica, afectiuni pulmonare, bronsite cronice, astm, tuse convulsiva, guta, reumatism, artrite cronice, rahitism, alergii, scorbut, sub forma de suc 20-50 g pe zi, (100-400 ml) în cazurile de litiaza biliara. Fiind foarte tare, se ia numai în combinatie cu suc de morcovi; elemente combinate ale acestor doua sucuri ajuta la refacerea, mucoaselor din organism. Este mai eficient daca se administreaza la o ora dupa ce s-a luat sucul de hrean. Are efectul de a linisti, a vindeca mucoasele si a elimina mucusul dizolvat de hrean. Folosind acest suc, operatiile chirurgicale de boli ale sinusurilor pot fi evitate.

180. Suc de ridiche roza

Se da în extractor cu tot cu frunze. Contine enzime, vitaminele B, C, P, rafanol, iod, magneziu, sulf. Se indica în inapetenta, scorbut, rahitism, demineralizare, fermentatii intestinale, hepatism, icter, litiaza biliara, artrita, reumatism, afectiuni pulmonare (bronsite astm). Se bea 100-400 ml. zilnic, împartit în 3, înaintea meselor principale cu 30 de minute.

181 . Suc de macris

Contine clorofila, vitamina C, oxilati, fosfati, fier. Este racoritor, revitalizant, aperitiv, digestiv, depurativ, diuretic, antiscorbutic, laxativ, etc. Sucul obtinut se foloseste la acrit ciorbele si sosurile în „bucataria fara foc”.

182. Suc de revent (rubarbara)

Este cunoscut în China de milenii (atat ca aliment cat si ca medicament), unde se foloseste cu mult succes în tratamentul a 35 de boli. (Se apreciaza ca în întreaga lume exista aproximativ 60 soiuri de aceste plante). Este indicat în temperaturi ridicate, în bolile aparatului digestiv, în unele afectiuni ale sistemului imunitar, anemie, constipatie, parazitoze intestinale, diareii cronice, dizenterii cronice. Este contraindicat în hiperclorhidrie, hemoroizi, guta, litiaza oxalica. Sucul extras din tije se foloseste la acrit diferite preparate în „bucataria fara foc”.

183. Suc de rodie

Rodia contine apa, materii azotate, materii grase, materii zaharoase, materii extractive, celuloza, cenusi, taninuri, elemente amare. ste indicat în astenie, tenie, dizenterii. Se consuma amestecat cu apa distilata, în parti egale, iar simplu, amestecat cu putina miere, picurat în nari, pare sa franeze dezvoltarea polipilor.

184.Suc de agurida

Strugurii cand sunt aproape copti (dar înca acri) se dau la extractor. Sucul obtinut se poate consuma ca racoritor amestecat cu apa distilata dupa gust, dar este de mult folos pentru acrit diferite preparate ale „bucatariei fara foc”. Este un bun înlocuitor al otetului, are însusiri diuretice marcante, combate obezitatea, este reconfortant.

185.Suc de corcoduse

Corcodusele ajunse la maturitate sunt acrisoare. Sucul extras din ele poate fi consumat amestecat cu apa distilata dupa gust, ca racoritor si diuretic dar si pentru acrit ciorbele sau alte preparate ale „bucatariei fara foc”.

186.Suc de papadie

Este unul din cele mai pretioase tonice. Folosit în combaterea hiperaciditati, el ajuta la reglarea alcalinitatii organismului. Este în acelasi timp deosebit de bogat în K, Ca, si Na si este cel mai bogat în Mg si Fe. Magneziul este un aliment esential pentru soliditatea sistemului osos si previne fragilizarea oaselor. O cantiate corespunzatoare de Mg si Ca organic vitalizat în hrana, în timpul sarcinii, previne pierderea sau deteriorarea dintilor mamei si da tarie oaselor copilului. Magneziu în combinatie potrivita cu Ca, Fe si S, este esential pentru sange, este un constituant al tesuturilor, plamanilor si sistemului osos. Toate preparatele cu magneziu, produse sub forma de praf sau lapte pot da unele rezultate bune imediate. Sucul crud de papadie, obtinut din frunze si radacini, combinat cu suc din fruuze de gulie, ajuta la vindecarea bolilor de oase, a coloanei vertebrale, da tarie dintilor si previne cariile dentare.

187. Suc de urzici

Este unul din cele mai puternice vitaminizante. Bogat în clorofila.

Sucul se ia cate un pahar îndoit cu suc de morcovi, de trei ori pe zi înaintea meselor principale cu 30 minute.

188. Suc de struguri (must)

Acest suc mai este supranumit si „lapte vegetal”. Contine numeroase substante necesare organismului. Are o valoare calorica importanta: peste 900 calorii la 1 kg struguri. Este indicat în numeroase boli ca: anemie, convalescente, demineralizare, sarcina, surmenaj, astenie, sporturi de rezistenta, stari acute, febrile, congestia ficatului si a splinei, tulburari ale hipertensiunii, constipatie, enterita, dermatoze, s.a.m.d.  Se face cura cu suc începand cu 700 ml pana la 1400 ml, zilnic împartit în trei parti.

189. Suc de rosii cu lapte, oua si ceapa (1)

      Ingrediente: 200 ml suc de rosii, 200 ml lapte crud, 20 ml suc de lamîie, 10 ml suc de ceapa, 2 galbenusuri crude, un varf de cutit pulbere de maghiran.  Se amesteca bine sucurile, fie manual sau mecanic cu galbenusurile care au fost batute separat. Se serveste rece cu paiul sau în pahar.

190. Suc de rosii cu lapte, oua si ceapa (II)

Se prepara ca reteta precedenta numai ca sucul de lamîie se înlocuieste cu suc de catina.

191. Suc de rosii cu oua si verdeata

      Ingrediente: 200 ml suc de rosii, 150 ml smîntîna, 20 g marar verde, 10 g miere, 4 galbenusuri, 20 g patrunjel frunze, un varf de   cutit pulbere de cimbrisor.Se freaca galbenusurile cu smîntîna pana se obtine o pasta spumoasa, fina, în care se adauga sucul de rosii, apoi toate celelalte ingrediente (verdeturi taiate fin). Se serveste rece.

192. Suc de sfecla cu hrean si morcovi

Ingrediente: 100 ml suc de sfecla rosie, 50 ml suc de hrean, 200 ml sifon, 100 ml suc de morcovi, 20 ml suc de lamîie sau de catina, 60 g frisca, 15 g miere. Se amesteca bine toate ingredientele cu sifonul, se pune în, pahare iar deasupra frisca. Se serveste rece.

193. Suc de sfecla cu rosii si castraveti

       Ingrediente: 100 ml suc de rosii, 50 ml suc de castraveti, 80 g frisca, 200 ml suc de sfecla rosie, 20 ml suc de ceapa, 5 ml suc de, lamîie sau de catina, 20 g marar verde, putina pulbere de

rozmarin sau piper. Toate sucurile se amesteca bine cu mararul taiat fin si piperul. Se lasa la rece, apoi se serveste cu frisca deasupra.

194. Suc de morcovi cu telina si mere

       Ingrediente: 300 ml suc de morcovi, 100 ml suc de mere, 100 ml suc de telina, 30 ml suc de ceapa, 10 g miere. Se amesteca bine sucurile cu mierea. Se serveste cu cuburi de ghiata.

195. Suc de fructe cu morcovi

      Ingrediente: 200 ml suc de mere, 200 ml suc de morcovi, 150 ml suc de portocale, 150 ml suc de grepfuit, 100 g frisca. Se amesteca bine toate cele patru feluri de sucuri si se servesc rece cu frisca deasupra.

196. Suc de telina cu iaurt si rosii

      Ingrediente: 100 ml suc de telina, 150 g iaurt, 150 ml suc de rosii, 50 g cascaval ras.

Se amesteca bine toate ingredientele, apoi se lasa o ora la rece.

197. Suc de ridichi cu rosii si branza

      Ingrediente: 150 ml suc de ridichi, 150 ml suc de rosii, 50 g branza telemea, 1 g pulbere de negrilica.

Se amesteca cele doua sucuri apoi se adauga telemeaua rasa si pulberea de negrilica. Se serveste rece.

198. Suc de rosii cu telina

       Ingrediente: 300 ml suc de rosii, 100 ml suc de telina, 30 ml suc de patrunjel, 30 ml suc de pastarnac, 10 ml suc de ceapa, 15 g miere, 5 g suc de lamîie sau de catina, 1 g pulbere de rozmarin.

Se amesteca sucurile apoi se adauga pulberea aromata de rozmarin. Se da la rece si se serveste cu cuburi de ghiata puse în pahare.

199.Suc de morcovi cu rosii

        Ingrediente: 200 ml suc de rosii, 200 ml suc de morcovi, 100 g frisca, 300 g miere, 1 g pulbere de maghiran. Se amesteca sucurile cu mierea apoi se da la rece. Se serveste cu cuburi de ghiata în pahare si frisca pe deasupra.

200. Suc de ridichi cu lapte si branza

       Ingrediente: 150 ml suc de ridichi, 250 ml lapte batut, 50 g brînza telemea, 1 g pulbere de negrilica.

Se amesteca bine sucul de ridichi cu laptele batut apoi se adauga branza rasa.

201. Suc de varza rosie cu rosii si mere

      Ingrediente: 100 ml de varza rosie, 100 ml suc de rosii, 100 ml suc de mere, 25 ml suc de ceapa, un galbenus, 1 g pulbere de piper. Se bate bine galbenusul apoi se amesteca cu sucurile si piperul.

202. Suc de ceapa, rosii si telina

       Ingrediente: 100 ml suc de ceapa, 100 ml suc de telina, 100 ml suc de rosii, 5 ml ulei, 1 g pulbere de fenicul. Se amesteca bine sucurile, feniculul de floarea soarelui si se da la rece. Se serveste cu cuburi de ghiata în pahare.

203. Suc de spanac, urzici, hrean si brînza

Ingrediente: 200 ml suc de spanac, 150 ml suc de urzici, 50 ml suc de hrean, 50 g brînza de oi, 1 g negrilica, 150 ml suc de salata (laptuca). Se amesteca bine toate sucurile cu brînza rasa si pulberea de negrilica. Se pune în pahare si se da la rece.

204. Suc de lucerna, spanac, urzici si salata

Ingrediente: 200 ml suc de spanac, 200 ml suc de salata, 100 ml suc de urzici, 50 ml suc de hrean, 75 g cas de oaie, 2 g pulbere de negrilica.  Se amesteca bine toate sucurile cu negrilica, se pune în pahare, iar deasupra se pune brînza rasa. Se da la rece.

205. Suc de varza rosie cu ceapa si mere

       Ingrediente: 200 ml suc de varza rosie, 200 ml suc de mere, 50  ml suc de ceapa,  50 ml vin negru, 15 ml ulei, 1 g pulbere cimbru sau piper. Se amesteca bine sucurile cu cimbru, vinul, si uleiul de floarea soarelui. Se serveste rece.

206. Suc de castraveti cu Kefir

Ingrediente: 200 ml suc de castraveti, 200 ml Kefir, 50 ml suc de ceapa, 50 ml suc de rosii, 20 g marar verde. Se amesteca sucurile de legume cu Kefirul si mararul taiat fin. Se da la rece.

207. Suc de ceapa cu morcovi si rosii

       Ingrediente: 100 ml suc de ceapa, 100 ml suc de rosii, 100 ml suc de morcovi, 25 ml suc de hrean, 1 g pulbere de cimbrisor. e amesteca sucuriie cu cimbrisorul si se da la rece. Se serveste din pahar cu gheata.

208. Suc de orz verde cu mere

Ingrediente: 50 ml de orz verde, 150 ml suc de mere.Se amesteca sucurile, se pune în pahar la rece si se bea cu paiul.

209. Suc de varza cu gutui si lapte

        Ingrediente: 150 ml suc de varza, 200 ml lapte crud, 50 ml suc de gutui, 1 g pulbere de maghiran.

Se amesteca sucurile cu laptele si maghiranul si se consuma imediat ce a fost preparat.

210. Suc de ceapa cu lapte, rosii si brînza

  Ingrediente: 100 ml suc de ceapa, 100 ml suc de rosii, 100 ml lapte crud, 50 ml suc de morcovi, 50 g branza de oi, 1 g pulbere de negrilica. Se amesteca sucurile cu laptele, pulberea de negrilica si brînza de oi. Se serveste rece.

211 . Suc de castraveti cu morcovi

 Ingrediente: 200 ml suc de castraveti, 200 ml suc de morcovi, 20 ml suc de lamîie sau catina, 5 ml suc de usturoi, 20 g marar verde, 30 g frisca, 1g pulbere de piper. Se amesteca sucurile cu piper si cu mararul taiat fin. Se da la rece si se serveste pus în pahare cu frisca pe deasupra.

212. Suc de rosii cu lapte batut

       Ingrediente: 200 ml suc de rosii, 300 ml lapte batut sau iaurt, 40 g frisca, 4 galbenusuri crude, 1 g pulbere de busuioc. Se bat bine galbenusurile, se amesteca cu sucul de rosii, laptele batut, pulberea de busuioc. Se da putin la rece, apoi se serveste pus în pahare cu frisca pe deasupra.

213. Suc de morcovi cu varza, rosii si ridichi

          Ingrediente: 200 ml suc de morcovi, 50 ml suc de varza, 100 ml suc de rosii, 30 ml suc de ridichi, 1 g pulbere de cimbrisor. Se amesteca bine sucurile cu pulberea aromata si se da la rece. Se serveste cu cuburi de ghiata puse în pahare.

214. Suc de hrean, varza ridichi, telina si rosii

        Ingrediente: 50 ml suc de hrean, 150 ml suc de telina, 100 ml suc de varza rosie, 150 ml suc de rosii, 1 g plbere de fenicul.Se amesteca sucurile cu ingredientele. Se serveste rece.

215. Suc de rosii cu branza

200 ml suc de rosii, 200 ml lapte, 150 g brînza de oi, 10 ml suc de ceapa.   Se amesteca sucul de rosii cu laptele crud, pulberea de negrilica si sucul de ceapa. Se pune în pahare, cu brînza rasa deasupra. Se serveste rece.

216. Suc de praz cu usturoi, rosii si spanac

       Ingrediente: 200 ml suc de praz, 100 ml suc de rosii, 100 ml suc de morcovi, 100 ml suc de spanac, 50 g de cascaval ras, 1 g pulbere de negrilica.  Se amesteca cele patru feluri de suc cu pulberea aromata si cu cascavalul ras. Se serveste rece pus în pahare.

217. Suc de telina cu morcovi si lapte

Ingrediente: 200 ml suc de morcovi, 100 ml suc de telina, 200 ml lapte, 1 g pulbere de salvie, 15 g miere.

Se amesteca sucurile cu mierea si pulberea, apoi laptele crud. Se da la rece si se serveste cu cuburi de ghiata puse în pahar.

218. Suc de morcovi cu mere si orz verde

 Ingrediente: 200 ml suc de morcovi, 200 ml suc de mere, 100 ml de orz verde, 1 g pulbere de menta.

Se amesteca sucurile cu pulberea de menta si se tine o ora la rece. Pus în pahare se bea cu paiul.

219. Suc de rosii cu lapte

Ingrediente: 200 ml suc de rosii, 300 ml lapte, 10 g frisca, 4 galbenusuri.

Se bat bine galbenusurile si se amesteca cu sucul de rosii, laptele nefiert. Se da la rece. Se serveste în pahare înalte cu frisca deasupra.

220. Suc de patrunjel cu alcool

Sucul extras la mixer din frunze proaspete de patrunjel, se amesteca în parti egale cu alcool de 70 grade. Ajuta mult contra nevralgiilor; aplicat cu degetul pe traseul nervului, direct pe gingii, pe fata ( nevralgii dentare ). Flaconul se pastreaza la racoare închis ermetic.

221 . Suc de pepene galben cu lapte nefiert

         Ingrediente: suc de pepene galben, apa distilata, lapte nefiert, în parti egale.

Se amesteca agitand bine flaconul. Ajuta la îngrijirea tenului uscat. Se spala fata în fiecare seara. Flaconul se pastreaza la rece, în loc întunecos si bine astupat.

222. Suc de ceapa cu rachiu

Cu sucul proaspat extras se pun comprese pe degeraturi, crapaturi si julituri. Contra surditatii: se amesteca 30 ml suc de ceapa cu 30 ml rachiu de secara, se încalzeste la temperatura corpului; se pun 3 sau 4 picaturi în ureche, de trei ori pe zi dintre, care una la culcare.

223. Suc de rostopasca

Se folosege numai extern contra negilor. Proaspat extras se tamponeaza negii de 7-8 ori pe zi pana dispar.

224. Suc de frunze de alun

Suc de frunze de alun; 60-80 de picaturi se iau contra varicelor si edemelor gambelor.

225.Suc de tataneasa

Tulpinile cu frunze si flori (recoltate înaipte si în perioada înfloririi), se dau la extractor. Sucul obtinut ajuta în epidermofitie interdigitala (inflamatii, infectii între degetele de la mîini si de la picioare).

226. Suc de lumanarica

Radacinile de lumanarica (recoltate toamna tarziu sau primavera devreme), bine maruntite, se mixeaza. Sucul obtinut se foloseste contra intoxicariilor cu ciuperci otravitoare.

227. Suc de macris de padure

Se recolteaza frunzele (înainte si în timpul înfloririi), se dau la extractor. Sucul obtinut ajuta la boala Parkinson.

228. Suc de vîsc

Frunzele proaspat recoltate (în octombrie-noiembrie sau martie-aprilie), bine spalate, se introduc imediat în extractor. Sucul obtinut se foloseste în diabet si în afectiunile inimii legate de circulatia sîngelui.

229. Suc de urechelnita

Frunza carnoasa de urechelnita, proaspat recoltata, se pune într-o canita cu apa în prealabil încalzita. Se lasa 2-3 minute, apoi se preseaza manual sau mecanic. Sucul obtinut se aplica pe plagi în arsuri sau în urechi în caz de dureri.

230. Suc de coarne

Se recolteaza coarnele cand sunt bine coapte (toamna tarziu), se spala, se trec prin ciur emailat, iar sucul obtinut se foloseste în cazuri de diaree sau dizenterie.

231.Suc de galbenele

Frunzele, tulpinile si florile de galbenele se spala si se introduc imediat în extractor. Sucul obtinut se toarna în sticlute de culoare închisa, se eticheteaza si se pastreaza la frigider. Se foloseste prin badijonaj în cazuri de prurit intens, în scabie (rîie). Se utilizeaza cu succes si în cancerul pielii.

232.Suc de vita de vie

Primavara, cand seva vitei de vie începe sa circule intens prin tulpinile retezate, se leaga sticluta la capatul ramurei sectionate. Seva colectata, supranumita si lacrima vitei de vie, ajuta în diferite boli de ochi, sub forma de comprese, dar se poate folosi si ca adaos în diverse sucuri, siropuri, concentrate de nectaruri s.a. fiind un puternic vitaminizant.

233.Suc de misteacan alb

Sucul sau seva mesteacanului alb se recolteaza în a doua jumatate a lunii februarie sau în prima jumatate a lunii martie, cand seva lui începe sa circule cu mai multa intensitate. Pentru a nu dauna arborilor, se va recolta din mestecenii aflati în zona marcata a exploatarilor forestiere. Se dau gauri în tulpini cu sfredelul pîna se trece de scoarta cu 2-3 cm, în care se fixeza un mic jgheab din, trestie.

Spre deosebire de frunze si de muguri, seva din mesteacan nu are actiune diuretica, dar în schimb ajuta în durerile reumatice, guta, celulita, apoi se poate folosi, ca si seva vitei de vie, ca adaos la diferite sucuri, siropuri, concentrate de nectaruri s.a. Fiind un produs natural foarte bogat în enzime, vitamine, minerale si multe altele, este de un real folos in “bucataria fara foc”.

234. Suc de coji de legume si zarzavaturi

Legumele si zarzavaturile înainte de a fi folosite la diferite preparate culinare trebuie spalate foarte bine, sa nu aiba urme de pamînt sau alte impuritati si numai dupa aceea se curata de coaja.

Aceste coji (cartofi, sfecla, ridichi, gulii, apoi frunze de varza, de morcovi, vîrfuri si codite de fasole verde, teci de fasole si de mazare din care s-au scos boabele, cotoare de ardei gras, Kapia sau de gogosari) se pun într-un borcan cu apa rece sa le cuprinda bine, se leaga cu foaie de plastic si se tin la racoare. Dupa 10-12 ore, acest suc se poate consuma, deoarece în acest interval de timp apa a extras cea mai mare parte de enzime, vitamine, minerale, s.a. Iarna se poate pastra pîna la 7 zile, fara sa-si schimbe gustul. E un bun tonifiant.

Se consuma ca atare (în loc de apa), sau se foloseste la supe, ciorbe sau la prepararea unor sucuri sau maioneze de post, toate fara a fi fierte.

235. Suc din coji de fructe

Pentru multe preparate culinare, fructele trebuie curatate de coaja.

Unele persoane le curata si numai pentru ca nu le pot mînca cu tot cu coaja (mere, pere, gutui), dar sunt si unele fructe (cele din tarile calde, ca: lamîii, portocale, mandarine, grepfruit, banane) care nu se pot consuma cu tot cu coaja. O gospodina chibzuita, nu arunca aceste coji, ci le taie bucati potrivite (nu prea marunt), dupa ce au fost, bine spalate, si le pune cu apa ca la reteta precedenta, iar sucul se foloseste în acelasi scop ca mai sus. E un bun tonifiant.

236. Suc din plante medicinale

        Ingrediente: 1 lingurita fructe (afine) uscate, 1 lingurita frunze si flori de busuioc, 2 lingurite coada calului, 1 lingurita musetel, 1 lingurita frunze si flori de nalba mare, 1 lingurita radacina  bine maruntita de sapunarita, 1 lingurita frunze si flori de traista ciobanului, 3 lingurite vîsc maruntit, 1 lingurita fructe uscate de catina.  Aceste produse se pun într-un borcan de 4 l, se umple cu apa rece, se acopera, se înfasoara în hartie de culoare închisa si se lasa la macerat 8-10 ore la temperatura camerei. Se strecoara prin tifon. Se poate consuma ca atare (3 pahare pe zi în loc de apa), sau se foloseste la prepararea supelor, ciorbelor sau a unor creme si sosuri. E un bun tonifiant.

237. Suc de flori de fîn

Într-un borcan de 4 l se pun 12 lingurite flori de fîn, care se gasesc pe lînga stogurile de fîn din care s-a consumat nutretul, cautand pe cat posibil flori de trifoi sau trifoi alb, sulfina, tataneasa, turita mare, coada racului, etc. In continuare, se procedeaza ca la reteta precedenta si se foloseste în acelasi scop. E un bun tonfiant.

Efectele benefice ale resveratrolului

Fructele şi legumele de culoare NEAGRĂ conţin… un colorant polifenolic numit RESVERATROL, adică de departe cel mai puternic factor natural anti-oxidant cunoscut !!!

 Când am folosit în limbaj medical cuvântul ”anti-oxidant” primul lucru la care trebuie să vă gândiţi este ”anti-cancer” (atât prevenţie, cât şi terapie naturală), anti-îmbătrânire şi status antiinflamator ; dar nu numai atât !

Să nu cumva să uitaţi că a doua cauză de deces la nivel European este reprezentată de CANCER ; însă în România, începând cu 1997 principala cauză de deces este reprezentată de cancer şi apoi de bolile cardio-vasculare!

Dar oare această minune a cerului (Resveratrolul) să ştie să facă doar atât ? Nici pe departe ! Hai să vedem împreună :

– Întâi de toate se găseşte în general în fructele de culoare indigo-vişiniu spre negru (dar nu numai) : dude NEGRE, cireşe NEGRE, struguri NEGRI, sâmburii de struguri NEGRI (dar şi albi), mure NEGRE, corcoduşe NEGRE, coacăze NEGRE, prunele închise la culoare, AFINE, varza roşie, ceapa roşie, merele VIOLET, salata Lollo, lintea NEAGRĂ, fasolea NEAGRĂ, dar şi din varza de Bruxelles (care poate fi consumată şi fiartă), fragi, alune. Ultimele 3 sunt varietăţile de legume şi fructe care nu prezintă culoarea NEAGRĂ, dar conţin totuşi Resveratrol într-o cantitate mică !

– Resveratrol există într-o cantitate de 50-100 mg / g pieliţă de strugure, mai mult decât dublul oricărei alte surse identificate

– Are un efect de distrugere tumorală directă, acţionând împotriva oricărui tip de localizare tumorală, dar mai ales asupra celor hormono-dependente (sân, uter, ovar, testicul, prostată, ficat, stomac) şi a melanomului malign (cea mai periculoasă localizare canceroasă a pielii şi una dintre primele 3 localizări tumorale ca agresivitate)

– Blochează formarea de vase de sânge în jurul tumorii, dar şi metastazarea celulelor maligne. Acest lucru mai ştie să-l facă genisteina şi daidzaina din SOIA (altă minune de plantă), acidul alfa-linolenic (omega 3) din uleiul de in şi sulforafanul din crucifere (varză, broccoli, conopidă)

– Conferă o protecţie deosebită materialului genetic nuclear (ADN), ferindu-l de mutaţii

Este SINGURUL anti-oxidant care acţionează direct pe gena Matusalemică (sau ”gena longevităţii”) având capacitatea de a creşte durata şi calitatea vieţii

– Are şi efect de potenţator de efect (bioflavonoid) pentru toate mineralele şi vitaminele întâlnite în cale, amplificând efectele acestora de zeci-sute de ori !!!

– Are un potenţial anti-oxidant de 50 de ori superior vitaminelor C şi E la un loc

– Este de 10-20 de ori mai puternic decât vitamina E în protecţia anti-oxidativă a LDL-colesterolului

¯ nivelul sangvin al colesterolului total şi al trigliceridelor

Este un vasodilatator arterial

– Se opune expansiunii fibroase a cicatricei post-infarct miocardic

– Încă din 1985 se ştie că are capacitatea de a inhiba agregarea plachetară indusă de trombină şi ADP (Kimura) => efect anti-trombotic

– Are efecte anti-SIDA, antivirale (virusurile hepatitice, dar nu numai !), antialergice (inhibând eliberarea Histaminei), antibacteriene şi antiinflamatoare

– ­ elasticitatea articulaţiilor, stimulând sinteza fibrelor de colagen atât la nivel articular, cât şi în piele (astfel având şi un rol cosmetic). Preîntâmpină ridarea şi îmbătrânirea pielii, menţinându-i elasticitatea şi tinereţea

– Are efect protectiv faţă de boala Alzheimer prin blocarea proteinei NF-Kb, împiedicând astfel microglia să distrugă neuronii

– Există studii încurajatoare referitoare la potenţialul terapeutic al său în ceea ce priveşte şi alte boli neuro-degenerative

– ­ toleranţa la efort, performanţele fizice şi psihice

– ­ durata de viaţă şi potenţialul reproductiv la animalele de experienţă pe care a fost testat (cu 15-30%)

Capac la toate, se mai comportă şi ca un hormon fito-estrogen, adică :

a) Reprezintă cel mai puternic fixator de Calciu în / din oase (alături de exerciţiul fizic), prevenind şi combătând eficient osteoporoza

b) Conferă protecţie vasculară majoră, chiar şi la bărbaţi

c) Combate tulburările de climacteriu

d) Ajută la regularizarea ciclului menstrual şi se opune oricăror manifestări dismenoreice

e) Chiar în exces, conferă protecţie împotriva cancerului de sân şi col uterin şi nu induce cancer

f) Protejează celulele nervoase împotriva efectelor devastatoare ale stresului + măresc durata de viaţă a acestora + se opun apoptozei (morţii) acestora !

g) Creşte eliminarea renală a acidului uric, prevenind acumularea sa şi riscul de a dezvolta gută sau litiază urică

h) (Fito-) estrogenii sunt substanţe inductoare enzimatice (hepatice) cu rol în detoxifierea organismului, dar nu numai : creşte sinteza antioxidanţilor endogeni, a substanţelor necesare corpului etc.

 Alte surse de fitoestrogeni : spirulina, soia, frunzele de păpădie şi de pătrunjel, salata (lăptuca), granulele de polen, seminţele de mărar, grape-fruit- ul roşu

Am afirmat mai sus că Resveratrolul se comportă şi ca un hormon fito-estrogen, dar NU prezintă nici unul dintre efectele nu întotdeauna de dorit, sau ”adverse” ale estrogenului natural (adică cel produs de organism) :

a) Risc de cancer de sân, endometru (uter) şi de prostată, hormonul estrogen (dar NU şi cel fito-estrogen !) fiind şi hormon de creştere

b) Creşterea sânilor la ambele sexe, indiferent de vârstă, hormonul estrogen (dar NU şi cel fito-estrogen !) fiind şi hormon de creştere

c) Edeme ale membrelor inferioare prin retenţia hidro-salină consecutivă

d) ­ coagulabilităţii sângelui cu risc trombo-embolic

e) ­ riscul de a dezvolta forme de hipertensiune arterială extrem de rezistente la tratament

f) ¯ fertilităţii masculine şi a potenţei

Nu aş dori să închei acest mesaj fără a le aduce la cunoştinţă tuturor prietenilor mei, cărora le dedic acest articol, cea mai mare minune a naturii create de Dumnezeu (după părerea mea !), o bogăţie de anti-oxidanţi într-un singur produs : sucul de varză roşie.

Gustul acestuia va putea fi „dres”, la cei care nu-l prea suportă, adăugând peste el suc de morcov, iar datorită faptului că poate conţine fibre celulozice dure va fi strecurat prin tifon ”în 4” (cvadruplu).

Reţineţi câteva aspecte esenţiale despre varza roşie :

– conţine resveratrol = cel mai puternic factor natural anti-cancerigen cunoscut, potenţator de efect pentru toate celelalte minerale şi vitamine + distrugător al vaselor care alimentează tumora + blochează metastazarea celulelor maligne ;

– conţine sulforafan = substanţă care distruge vasele care alimentează tumora ;

– conţine indol-3-carbinol = substanţă care dă distrugere tumorală directă ;

– conţine vitamina B 17 = produce distrugere tumorală directă

reprezintă o sursă majoră de vitamina C. Având în vedere termolabilitatea acestei vitamine şi faptul că ea se oxidează repede la aer, sucul de varză roşie va fi consumat imediat după ce a fost preparat

– este cea mai bogată sursă cunoscută de luteină şi zeaxantină, 2 antioxidanţi fundamentali şi extrem de potenţi, cu specificitate pentru macula lutea, dar nu numai. Cercetările privind degenerarea maculei la vârste înaintate au dovedit rolul protector important al luteinei (6 mg/zi de luteină administrată timp de 6 luni, scade incidenţa degenerării maculei cu 43%). Efectul luteinei este amplificat de licopen, colorantul roşu din legume (tomate) şi cea mai mare parte a fructelor. Luteina previne degenerescenţ a maculară la persoanele diabetice.

…şi dacă ar fi numai aceste efecte ar fi mai mult decât suficient pentru sucul de varză roşie, dar nu sunt nici pe departe singurele efecte !


–  Persoanele care NU au cancer în acest moment pot consuma TOATE alimentele menţionate mai sus de culoare NEAGRĂ pentru a beneficia de cât mai mult Resveratrol

–  Însă persoanele care au în acest moment cancer le sfătuiesc să se abţină de la folosirea strugurilor negri (cresc nepermis de mult glicemia şi pot ¯ drastic imunitatea acelor persoane) şi a oricăror alimente NEGRE dar acre (coacăze) sau insuficient coapte, deoarece acestea induc aciditate în organism, factor major stimulator al dezvoltării tumorale.  Reţineţi aceste precauţii esenţiale !!! Acestora din urmă le recomand sucul de varză roşie, dudele, cireşele, corcoduşele NEGRE, afinele…

Vă doresc numai bine + să ne bucurăm de acest factor NEGRU pentru sănătatea noastră !

Cu drag,

Dr. Mărginean Călin

medic specialist medicina muncii, medic specialist medicina generală, competenţă în medicina de întreprindere, atestat nutriţie

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