The Cure for All Cancers

THE CURE FOR ALL CANCERS

¼ tsp. citric acid

¼ tsp. vitamin C powder

1 tsp. fresh onion juice or other seasoning (optional)

Stir until smooth, refrigerate 2 hours.

Yogurt

Buy a yogurt maker. Be sure to use boiled milk and add vi-

tamin C. When done add fresh blueberries, strawberries, or

peaches. Use plain yogurt as starter.

Cottage Cheese “Paneer”

This tastes much better than regular cottage cheese. It’s

more easily digested, too. Don’t throw away the liquid that re-

mains (whey) since it has all the calcium of the milk in it. It is

often referred to as “poor-man’s beer”, drunk ice cold on a hot

day.

1/8 tsp. salt

½ gallon milk

juice of 2 lemons

Put milk and salt in saucepan or wok and bring to boil for
10 seconds. Add juice of 1 lemon for each quart of milk. Stir
and allow to boil for another few seconds. When curdled, strain
through thin cloth (cheesecloth or thin dishtowel) and squeeze
all liquid out until desired consistency. Should be very dry if it
is to be cut into squares for vegetable dishes, but not too dry if
to be used like cottage or cream cheese. Makes 1 cup.

Cottage Cheese “Zuppe”

Drop a carton of cottage cheese into a saucepan and cover with

milk or cream. Add 1/8 tsp. baking soda, salt, pepper, garlic and