THE CURE FOR ALL ADVANCED CANCERS
leeks
lemon grass tea
lemons (also sweet lemon)
lentils
lettuce (iceberg, green leaf and red
leaf)
lingon berries
loquats
maple flavoring
maple syrup
masala (spice)
millet
mint leaves
miso (sweet)
mullein flowers
macadamia nuts
mushrooms (common white)
nectarines
nutmeg
oats
olive leaves (for tea, see Sources)
onions (white, yellow, green)
paprika
parsley
Pau d’Arco
peaches
peanut butter
peanuts (without red skin)
pears (Bartlett, Bosc)
peas (green)
peas (split green)
peas, black-eyed
peas, green (in shell)
peas, snow
peppermint
pimentos
pineapple
plums (red and blue)
pomegranate
potatoes (russet, red, sweet)
psyllium seed husks
pumpkin
pumpkin seeds
quassia
quince with seeds
quinoa
radishes (red)
raspberries
rhubarb
rice (white, cooked in pressure
cooker)
salsa picante hot sauce
sesame seed
shave grass
soy lecithin
soybean (whole)
spearmint (dried)
spinach
strawberries
sunflower seeds
sweet basil
sweet lemon
Swiss chard
tahini
tapioca (pearl)
thyme
tomatillo
turnip greens
Uva Ursi capsules
Viscum album
walnuts
watermelon (ripe inside portion only,
excluding seed)
wheat berries, flour
yellow split peas
zucchini squash (yellow, pale green,
mottled, with peel)
zucchini squash blossomsThe presence of malonic acid in plants was reported as early
as 1925.^65 Yet, it has never been suspected that we are eating it
daily in significant amounts! Here are some popular foods that
contain it.
(^65) Turner, W.A. and Hartman, A.M., J. Amer. Chem. Soc., v. 47, 1925, p. 2044.