TUMOR SHRINKING DIET
Foods That Contain Malonic Acid
Be aware that in packaged foods, the processing could con-
tribute the malonic acid. Pesticide absorption by plants could
also be responsible.
alfalfa sprouts
apricots
araica (dried)
beans (black, great northern, lima
mung, navy, red kidney)
black olives (canned)
broccoli
butternut squash peel
carrots
chaparral (dried)
chocolate
ginger root skin
grape jam, commercial
green zucchini (dark)
Kombo (seaweed)
limes
mangos (large, small yellow)
Nori sea weed, packaged
onions (purple)
oranges, all kinds
papaya (Mexican)
parsnips
passion fruit
persimmons (Fuji, regular)
radish (Daikon)
red skin of peanuts
Tamari soy sauce
tomatoes
turnips, rutabaga
wheat grassWhy is malonic acid always found in the tumor and not in
other organs? Does the tumor attract it the way a rapidly divid-
ing tissue attracts metal or carcinogens? Or does the metal al-
ready piled up in the tumor cells attract the malonate because of
its chelating nature? Perhaps malonate accumulates in tumor
cells simply because it cannot be detoxified there.
I believe there is a normal route for your body to metabolize
malonic acid, because when malonic acid-containing foods are
eaten, I observe the immediate appearance of malonyl-
Coenzyme A (“malonyl CoA”).
Malonyl CoA has been well studied by scientists and found
to be the beginning of fat formation. So my conclusion is that
the body can use up some malonic acid by making fat. But most
malonyl CoA is produced from other food components besides
malonic acid. So this alternate fat-making mechanism that uses
up malonic acid seems to me like a “favor” evolution is trying
to do for us.
It is not a perfect solution. In the process of making fat with
malonate, biotin and coenzyme A are quickly used up, too, so