How to Prevent Cancer

Summary of an article from Red WADAKA

Did you know that in 1931 a German scientist received the Nobel Prize for discovering the primary cause of cancer?

It was this man:


Otto Heinrich Warburg (1883-1970). In 1931, he was awarded the Nobel Prize for his thesis: “The Primary Cause and Prevention of Cancer.”

According to this scientist, cancer is the result of an anti-physiological diet and lifestyle. Why? Because of eating anti-physiological food (acidifying food and a sedentary lifestyle), our body creates an ACIDIC environment. Acidity, in turn, EXPELS OXYGEN from cells.

He said:
“The lack of oxygen and acidosis are two sides of the same coin: if you have one, you have the other.”

“Acidic substances reject oxygen, whereas alkaline substances attract oxygen.”

That means that an acid environment really is an environment without oxygen. And he claimed that: “Depriving a cell of 35% of its oxygen for 48 hours can transform it into a cancerous cell.”

According to Warburg: “All normal cells must have oxygen, but cancer cells can live without oxygen – a rule without exception.”

He also said: “Cancerous tissues are acid tissues, whereas healthy tissues are alkaline.”

In his work “The Metabolism of Tumors” Warburg demonstrated that all forms of cancer are characterized by two basic conditions: acidosis and hypoxia (lack of oxygen).

He also discovered that cancer cells are anaerobic (do not breathe oxygen) and cannot survive in the presence of high levels of oxygen. Instead, they survive by using GLUCOSE when the environment is free of oxygen.

Therefore, cancer is nothing more than a defense mechanism of certain body cells to stay alive in an acid environment devoid of oxygen.

In summary:
Healthy cells live in an alkaline and oxygenated environment, which allows normal operation. Cancer cells live in an extremely acidic environment devoid of oxygen.

Before proceeding:
Once the process of digestion is completed, food will generate a condition of acidity or alkalinity in the body according to the quality of the proteins, carbohydrates, fats, minerals and vitamins the food provides.

Acidity and alkalinity are measured using a pH scale, whose values range from 0 to 14. A pH of 7 is neutral, less is acidic and higher alkaline.

(You can measure your pH by placing a bit of litmus paper on your tongue first thing in the morning and checking the color against a table of pH values corresponding to each color.)

It is important to know how acid and alkaline foods affect health, since for cells to function properly and adequately the pH must be slightly alkaline. In a healthy person the blood’s pH lies between 7.40 and 7.45. Note that if the pH of the blood falls below 7 we pass into a near-death coma.

So how does all of this concern us?

Acidifying foods in an average diet

Refined sugar and all its products (worst of all is that sugar has no proteins, fats, minerals or vitamins, just refined carbohydrates that stress the pancreas and use minerals taken from you bones to be digested (osteoporosis). Its pH is 2.1, which is highly acidifying.)

  • Meat (all)
  • Cow’s milk and all its derivatives
  • Refined salt
  • Refined flour and all its products (pasta, cookies, etc.)
  • Bakery products (most contain saturated fats, margarine, salt, sugar and preservatives)
  • Margarine
  • Soft drinks
  • Caffeine
  • Alcohol
  • Tobacco
  • Medicines
  • Any cooked food (cooking removes oxygen and makes it acidic) including cooked vegetables
  • Everything that contains preservatives, colorings, flavorings, stabilizers, etc.
  • In short: all packaged foods

Blood is constantly regulating itself so as not to enter into metabolic acidosis, thus ensuring proper functioning of cells and optimizing metabolism. From food the body must obtain basic substances (minerals) to neutralize the acidity of the blood during metabolism, but all the above-mentioned foods contribute very little, and in return demineralize the body (especially refined foods).

Keep in mind that in the modern lifestyle, these foods are consumed five times a day, 365 days a year!

Interestingly, all the named foods are ANTI-PHYSIOLOGICAL! Our body is not designed to digest all that crap!

Alkalizing foods

All raw vegetables (some are acidic, but in the body they have an alkalizing reaction; others are slightly acidifying, but bring with them the necessary basic substances for proper balance) and raw vegetables provide oxygen, but not when cooked.

Fruits are like vegetables, but lemon, for example, has a pH of about 2.2, although in the organism lemon has a highly alkalizing effect (perhaps the most powerful of all). Fruit provides healthy amounts of oxygen.

In addition to all their benefits, seeds, such as almonds, are highly alkalizing.

Grains: the only alkalizing grain is millet, all others are slightly acidifying but very healthy! All should be eaten cooked.

Honey is highly alkalizing.

The chlorophyll in plants (any plant) is highly alkalizing (especially that in aloe vera).

Water is a very important oxygen supply. “Chronic dehydration is the main stressor of the body and the root of most degenerative diseases,” says Dr. Batmanghelidj Feydoon.

Exercise oxygenates your entire body, a sedentary lifestyle wears it away.

Dr. George W. Crile, of Cleveland, one of the world’s most renowned surgeons, declared openly:

“All so-called natural deaths are only the endpoint of an acid saturation of the body. Contrary to the above, it is totally impossible for cancer to proliferate in a person who has freed his body of acidity, who eats food that produces alkaline metabolic reactions, who increases his consumption of pure water, who avoids foods that cause acidity and takes care with regard to toxic substances. In general, cancer is not contagious or inherited. What is inherited are the eating habits, environment and lifestyle that produce it.”

Mencken wrote:

“The struggle of life is against the retention of acid. Aging, lack of energy, bad temper, headaches, heart disease, allergies, eczema, hives, asthma, stones, and atherosclerosis are merely the accumulation of acids.”

Dr. Theodore A. Baroody says in his book “Alkalize or Die”:

“The countless names of illnesses do not matter. What does matter is that all derive from the same root cause . . . many acidic wastes in the body!”

Dr. Robert O. Young says:

“Excessive acidification in the body is the cause of all degenerative diseases. When the balance is broken and the body begins to produce and store more acidity and toxic wastes than it can handle, then various ailments manifest themselves.

And what about chemotherapy?

I will not go into details, but I’ll just point out the obvious: chemotherapy acidifies the body to such an extent that it must immediately resort to the alkaline reserves to neutralize so much acidity, sacrificing mineral bases (calcium, magnesium, potassium) deposited in bones, teeth, nails, joints and hair. That is why so much degradation is observed in people receiving this treatment, and, among many other things, their hair falls off at a great rate.

To the body it means nothing to lose its hair, but an acid pH could mean death.

Need it be said that this is not disclosed because the cancer and chemotherapy industries are among the wealthiest businesses in existence today?

Need it be said that the pharmaceutical industry and food industry are a single entity?

Do you realize what this means?

Many of us have heard the news that someone has cancer, and then someone always says: “Yes . . . It can happen to anyone . . .”


Ignorance justifies . . . knowledge, condemns.

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