March 2021 Newsletter – What you eat and cancer – Written By Dr. Jerry J. Masarira, Naturopath D. CBIS.
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March 2021 Newsletter – What you eat and cancer
Written By Dr. Jerry J. Masarira, Naturopath D. CBIS.
Eating for nourishment and eating for taste are two different sides of the meal equation. The sad part is that almost all fall into the taste category. That is the very reason we get sick.
Sickness is not caused by nourishment, but by the love of the taste of wrong foods we are mostly inclined to but not good for health. That is a deceiving worm, with a hook that gets us killed.
Certain foods have substances that enhance human immune function and defenses against acute illnesses and chronic diseases. The powerful anticancer and immune system enhancing effects of greens, mushrooms, onions, pomegranates, berries and seeds has been specifically noted over the years as the best choice of food.
Adding mushrooms, to your diet lowers cancer rates. Adding onions to your diet lowers cancer rates. Adding greens to your diet lowers cancer rates. Adding blackberries to your diet lowers cancer rates. Adding blueberries to your diet lowers cancer rates.
The recommendation is not only to eat these foods, BUT to eat in significant amounts and simultaneously. This is where strengthening and building your immunity and fighting cancers start. Many sick people have used micronutrients-dense diets to demonstrate extraordinary therapeutic potential over a wide range of serious health conditions. These foods cause a remarkably noticeable clinical response and changes in many people.
There is a process called methylation, which involves the addition of a simple four atom molecule. (This is one carbon and three hydrogen atoms, known as methyl group) to a gene.
When there is modification of human DNA, it involves adding, or removing, these methyl groups on genes. This alone increases the risk of cancer. Which means, methylation and demethylation create changes on the DNA molecule. These changes occur early and ubiquitously (widespread) in cancer development. When a gene is methylated or demethylated, it works differently than intended. The process turns on and off certain parts of the DNA causing interference of normal cell division, causing wild growth of some cells. That is cancer.
Any DNA damage builds up overtime from exposure to toxins or lack of micronutrients. The micronutrients in green plants prevents damage and repairs as well as rebuilds any damage occurred. Changes to cell DNA leading to cancer are called epigenetics. They are gradual changes to overcome normal cell control mechanisms.
Eating green vegetables prevents aberrant methylation and demethylation as well as repair improperly methylated segments of the DNA. Green vegetables such as kale, cabbage, collards, broccoli and some vegetables like cauliflower or turnips are called, cruciferous vegetables. They are named because of their four equally spaced petals in the shape of a cross. Latin word cruifer means cross-bearer. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have sulfur compounds that are responsible for their pungent or bitter flavors. When they are broken by blending or chopping for food, a chemical reaction occurs that converts these sulfur compounds into isothiocyanates (ITCs). These are powerful immune boosting and anticancer activity compounds.
What I want you to know is, these powerful ITCs, are not preformed in the greens, they are made in our mouths from glucosinolate precaursors as we chew and crush the cell walls of the greens. Here is another point I need you to know. The more you chew greens, the more myrosinase, (an enzyme housed in the cell membrane) that is released and can be mixed with glucosinolates in the cell to catalyze the reaction that makes ITCs. THIS, means cooking and too much heat destroys myrosinase enzymes. More benefits come from eating raw vegetables as mixed salads. That is why it has more benefits to eat more salads on the table FIRST, before eating cooked food. Once you eat salads first, you will eat less cooked foods. Your skin will show in the long run that you eat live food with all the nutrients that are not destroyed by heat. When you eat your meals that way, you will not fear cancer again. It will not come. The problem of B12 will be limited or corrected.
Put it this way. We say we eat beef for protein and B12 right? Cattle eat mostly greens all their lives. They “Make protein” from greens. “The make B12” from greens too. Cooking and frying is never their way of feeding. They never changed their way of feeding since creation. We changed. We initially ate food from the garden of Eden at creation. This means, we did not cook, fry, or boil. I am saying this so that you appreciate the reason we get sick because of the way we prepare the food we eat. We get protein from all the plant based foods we eat as well as our bodies able to make B12 if we eat the right foods. We do not need cattle to do that for us if we eat organic foods. We did it before we can “Did it again”
We now have a new website for you to communicate for consultations and also training you as a medical missionary. There are other services you may find useful. On the website We recorded over 100 audio weekly lessons and old monthly news-letters you might have missed from the past. Feel free to read and listen. Pass the website link to as many people as you want across the globe.
If you have any questions, please contact me at:
Dr. Jerry J. Masarira, Naturopath D. CBIS.
Enpro Consultant and Certified Brain Injury Specialist.
Tulsa, Oklahoma, USA.
Alt. drmasarirajj@aol.com
Dr. Jerry J. Masarira, Naturopath D. CBIS.
Enpro Consultant and Certified Brain Injury Specialist.
Tulsa, Oklahoma, USA.
Alt. drmasarirajj@aol.com
Jerry J. Masarira
drmasarirajj@gmail.com
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