TUMOR SHRINKING DIET
No Isopropyl Alcohol or Benzene
The FDA requires, and rightly so, that processed food, ex-
tracts, supplements, in fact everything that is put into a bottle or
a package, must be essentially free of bacteria. This is very dif-
ficult to achieve, since even dust carries bacteria and fungal
spores. Even plain water develops bacteria in a bottle. A manu-
facturer is very tempted to overdo the antiseptic, for your pro-
tection and their legal protection. The antiseptics used are not
required to be disclosed. Nor is rinsing or drying required. In
fact, what is required is a thorough drenching of bins without
rinsing or drying.^82
The cancer patient must have no isopropyl alcohol which is
the most common antiseptic. For this supremely compelling
reason the cancer patient must not eat bottled, canned, or pack-
aged food (with a few exceptions as noted in this book).
Benzene comes into the food supply in huge amounts. It is
part of petroleum residue. Wherever pesticide is used, the Syn-
crometer detects benzene. Although the pesticide has a specific
chemical that is the active ingredient, this is usually just a few
percent. The bulk of the pesticide is a petroleum-derived
“vehicle” or base. This is the source of the benzene. Over half
of all the greens (lettuce, spinach, parsley) on supermarket
shelves that I tested were positive for benzene, implicating pes-
ticide. Organic produce was only slightly better, testing negative
only if in its original plastic package.
That is why I do not emphasize greens in the diet. It is sad
for the vegetarian especially, and those health-minded individu-
als who promote juice-making, raw vegetables, and a natural
diet. And for the cancer victim.
Although I have found an antidote to benzene, vitamin B 2 ,
effective both in your body and outside it, this is far from satis-
factory. The toxic compounds formed (phenol and others) have
not been studied. How to detoxify all your foods is given in
Food Rules.
(^82) Block, S.S., Disinfection Sterilization & Preservation, 1983. p. 838. Discusses FDA
regulations and their interpretation to the food handler.