The Blaylock Wellness Report
Living a Long Healthy Life
Feb. 16 - March 15, 2005
Quick Facts
• No Cheap Supplements
• Your Oncologist’s Big
Secret
• It’s Time To Detox
• Boost Immunity To Beat
Cancer
• Stop Free Radicals
With Food
• Antioxidants Preserve
Cells
• Minerals Power Lifesaving
Enzymes
• Plants, Nuts, Vegetables
Beat Cancer
• Glutathione a Key Cancer
Indicator
• Melatonin More Than a
Sleep Aid
• Two Vitamins Better
Than One
• Selenium Is Anticancer
Star
• Soybeans a “FrankenFood”
• RDA Levels Insufficient
• Today’s Food Nutrient-
Deficient
• Stress Depletes Body’s
Nutrients
• Birth Control Saps
Vitamins
• Food Prep Vital
• Statins Stealing Your
Minerals
• Burned Foods Are Deadly
• Green Tea Helps AND
Hurts
• Liquefy Fruits For Optimal
Mineral Absorption
Edited by Russell L. Blaylock, M.D.
Vol. 2, No. 3
Part 2:
Prevent Cancer
Before It’s Too Late
In the February newsletter (Prevent Cancer Before It’s Too Late —
Part One) www.newsmaxstore.com/newsletters/blaylock/8.cfm), I dis-
cussed the many ways good nutrition can prevent and even treat can-
cer. In this report, I will break down that information so you can bet-
ter utilize it.
When talking about cancer, most of us want to know how to stop it
from ever happening in the first place, since an ounce of prevention
is worth a pound — or in this case a ton — of cure.
We’ve learned about the many factors that can boost our cancer
risk, such as:
■ Exposure to pesticides, herbicides and certain chemicals — both
household and industrial
■ Infection with certain viruses and bacteria
■ Heredity
■ Consumption of certain harmful nutrients
■ Exposure to heavy metals (fluoride, mercury, lead, cadmium and
possibly aluminum), as well as certain drugs
The hazards listed above are all linked to three particular events:
significant free radical production, chronic inflammation and damage
to the DNA. So you can help prevent cancer by reducing the occur-
rence of free radicals and inflammation, thereby protecting against
DNA damage.
Stop Free Radical Damage In Its Tracks
Because free radical damage is so harmful to the body, God created
two ways to protect us — inborn antioxidants and food. Let us take a
closer look at these.
The Elaborate Antioxidant System
Every cell in the human body houses an elaborate antioxidant sys-
tem created to stop free radicals from destroying its cells and tissues.
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
The structure is mostly composed of specialized
enzymes and compounds, and although those ele-
ments are built-in, they can be altered by what we
eat. So poor nutrition can lead to defective function,
while a good diet can result in maximal protection.
Many of these antioxidant enzymes require a
mineral in order to operate at an optimal level. For
example, the antioxidant superoxide dismutase
(SOD) can use either manganese or copper and zinc.
This is why adequate mineral intake is key to pre-
venting cancer. Various plants, nuts and green and
yellow vegetables are primary sources for minerals.
Over 300 enzymes in the body require magne-
sium. And low levels of this element have been
shown to double free radical generation, making the
effects much more harmful. Studies of a large num-
ber of people illustrated that magnesium deficiency
occurred 75% of the time, while two-thirds of those
examined were severely lacking.
One of the most important antioxidants is a sub-
stance called glutathione. It is present in every cell
in the body, and low levels are associated with high-
er rates of several types of cancer. Conversely,
when glutathione levels are high, cancer rates are
low. Nutritionally, there are several ways to
increase glutathione levels. These include:
➔ Vitamin C — Adequate intake requires 1,000
mg. of buffered ascorbate twice a day, to be taken
on an empty stomach. That’s because vitamin C
greatly enhances iron absorption from all foods —
and iron is a cancer growth stimulant.
➔ N-acetyl-L cysteine (NAC) — This chemical
supplies one of the chief building blocks of glu-
tathione-cysteine. A number of studies have shown
that it is a safe and efficient way to bolster glu-
tathione levels in cells.
➔ Flavonoids — Research indicates that eating a
wide variety of fruits and vegetables can raise levels
of glutathione in cells. Such foods include Brussels
sprouts, broccoli, cauliflower, cilantro, parsley, cel-
ery, kale, greens (turnip, collard and mustard),
spinach, tomatoes, blueberries, cranberries, raspber-
ries and carrots.
Reduced glutathione is also available as a supple-
ment, but generally it’s poorly absorbed.
Page 2
Melatonin — which most people think of as a
sleep supplement — is also a powerful antioxidant.
A growing number of studies are providing evi-
dence that this substance fights cancer, as it has
been proven to increase levels of several antioxi-
dant enzymes in the brain and possibly other parts
of the body. While cancer studies employ doses as
high as 20 mg. a day, it is recommended that you
take only 1 to 3 mg. just before bedtime. Daytime
use is not feasible, as it will make you sleepy.
Melatonin is normally secreted from a tiny gland
in the brain, and recent studies have shown that flu-
oride, MSG (monosodium glutamate) and aspartate
(as in aspartame) shut off this vital neurohormone.
In fact, a recent study determined that over a life-
time, a very high concentration of fluoride accumu-
lates in the brain.
All this could explain the proliferation of insom-
nia in this country. And we know that chronic
insomnia leads to stress, which boosts the risk of
cancer and other diseases.
A Steady Diet of Antioxidants
Aside from the antioxidant enzymes and mole-
cules we are all born with, the body imports a host
of other antioxidants via your diet — or at least it
should.
Vitamins come to mind when we think of antioxi-
dants — especially C and E.
The fact is most vitamins have antioxidant power
— especially vitamins A, C, D3, E, K and the
carotenoids (alpha- and beta-carotene, cryptoxanthin,
canthoxanthin, zeaxanthin, lutein, lycopene, etc).
But what the general public probably doesn’t
know is that several minerals also have a role in
antioxidant protection. Magnesium, selenium and
zinc are the major players. Selenium is the star of
the anticancer minerals, showing special aggression
toward cancers of the breast, skin and prostate.
It is vital to remember that every nutritional sup-
plement has both an optimal and toxic dose. Very
high levels of any of these three minerals could
cause harm — or even death. This is especially true
for selenium. An adult dose should never exceed
200 ug.
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
No Nutrient Is an Island
The human body is a very complex system in
which no component acts alone. Many people con-
sume whichever vitamin or nutrient happens to be
the latest rage. They might hear that vitamin E pre-
vents breast cancer, so of course they begin to
devour a whopping dose of the stuff every day. But
that defeats the purpose. Taking a vitamin by itself
could actually do harm — in fact, when it comes to
cancer, doing so could hasten the growth and spread
of the disease.
Countless studies have shown that taking vita-
mins and minerals together — as opposed to sepa-
rately — can powerfully inhibit cancer. The reason
is that vitamins and minerals interact to restore
each other’s cancer-fighting power.
By the same token, research shows that free radi-
cals and lipid peroxidation (oxidation of fats) greatly
increase the proliferation of cancers. So balance is
the answer.
A good example of this phenomenon is the anti-
cancer effect of vitamin E paired with selenium. Both
are known to play a major role in the prevention and
control of breast and prostate cancer. But when com-
bined, their effectiveness is greatly magnified.
What Do Supplements Really Bring to
the (Dinner) Table?
I am often asked whether supplements are more
important than the food we eat. The answer is not
as simple as you would hope. In an ideal world
(assuming that our food had perfect composition
and environmental pollutants didn’t exist), every-
one would eat a perfect cancer-thwarting diet and
there would be no need for supplements.
But in reality, most of us eat junk and abuse our
bodies for the better part of our lives. Then when
we reach our 40s and start to develop bad health,
we decide to mend our ways. What’s worse is that
often we are actually fighting effects inherited from
previous generations of relatives who lived a simi-
larly unhealthy lifestyle.
Consider the impact if your mother had main-
tained a bad diet while she was pregnant with you.
In essence, we are starting out with a lot of damage
Page 3
Nutrients That Remove Iron
➔ Quercetin
➔ Curcumin (from the spice turmeric)
➔ Hesperidin
➔ IP6
➔ Green and black tea
that needs repairing. Remember, cancer doesn’t just
materialize out of thin air. It develops over decades
and could take a lifetime to appear. So because we
are playing catch-up and have so much deteriora-
tion to fix, supplements are essential.
In addition, the foods we eat are desperately lack-
ing in essential minerals, vitamins and even
flavonoids — to say nothing of the rapidly mounting
number of environmental chemicals assaulting us
every day.
Soybeans are a prime example. Most are consid-
ered to be “FrankenFoods” (genetically modified
items) and therefore they contain more plant toxins
than normal but fewer essential nutrients, such as
methionine, cysteine, threonine, carnitine and vita-
mins B1, B6 and B12. So they must be fortified with
these missing nutrients before they can be any-
where close to nutritionally acceptable.
But alarmingly, the latest nutritional studies sug-
gest that previous RDA levels suggested by the U.S.
government were far too low.
For example, levels of vitamin D3 (which we
absorb from the sun) were set at 400 IU a day, yet
recent investigation has shown that this is grossly
inadequate since so many people now either use
sunscreen or are no longer regularly exposed to the
sun. Newer recommendations range from 1,000 to
1,500 IU a day.
We also know that many of the enzymes that
these vitamins and minerals regulate become defi-
cient as we grow older and develop diseases. This
necessitates considerably higher doses than were
previously proposed.
Today’s Food Lacks Nutritional Bite
For the past 50 years, scientists and journalists
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
have been writing about the nutritional depletion of
the world’s food supply. The problem is most acute
in the United States, where more than half a centu-
ry of overusing herbicides, pesticides and chemical
fertilizers has wreaked havoc on crop nutrition.
Most of the country’s soil is bankrupt of essential
minerals and critical soil bacteria, so we end up
growing fruits and vegetables that are severely defi-
cient in minerals like magnesium, selenium and
zinc. Soil selenium distribution varies widely in the
United States, and because so many supermarkets
buy produce from out-of-state farms, consumers
can’t be certain about whether their vegetables were
grown in selenium-deficient soil.
As fresh foods have been extensively replaced by
processed fare, countless people have become nutri-
ent-deficient — especially older people. Hundreds
of studies have shown that the elderly frequently
maintain insufficient levels of magnesium, zinc,
selenium, vitamins C, D, and E, as well as a num-
ber of the B vitamins. This greatly intensifies their
risk of developing cancer — and if they get it,
they’re more likely to succumb to it.
In a previous newsletter, I pointed out that nutri-
tional deficiency (of either multiple or single nutri-
ents) can profoundly suppress immunity, while
replenishing such losses can completely restore
immunity. Poor resistance is a major cause of both
new cancer development and the rapid growth and
spread of pre-existing cancer.
Those with chronic illnesses — such as diabetes,
hypertension, cardiovascular diseases, autoimmune
diseases, arthritis and chronic infections — are
especially prone to nutritional deficiency, some-
times on a profound level. Chronic stress is also a
common contributor to nutritional depletion.
But one of the most frequent causes of critical
nutrient loss is smoking. It has long been acknowl-
edged that smokers lose comparatively more of the
water-soluble vitamins, such as vitamin C and the B
vitamins. But fairly recently, research determined
that smokers were particularly prone to vitamin C
depletion and that not even RDA levels of vitamin C
could restore the loss. Much higher doses of the
vitamin were needed — as much as 500 mg. a day
— just to reach normal levels.
Page 4
Medications That Deplete Vitamins
And Minerals
So many studies have shown that plenty of med-
ications can deplete nutrients. For example, birth
control pills are known to drain vitamins C, B6, B12,
folate, riboflavin, magnesium, selenium and the
amino acid tyrosine. And low vitamin C levels are
associated with a dramatically increased risk of cer-
vical cancer.
Low folate (folic acid) levels have been linked to
a variety of cancers, especially those of the breast,
cervix and colon. New studies have consistently
shown that folate powerfully prevents colon cancer
and may slow the growth of other existing cancers.
But at least one type of diabetes medication
(biguanides) significantly exhausts folate. And
aspirin, as well as other over-the-counter pain med-
ications such as ibuprofen, greatly lower folate levels.
A number of medications used to treat high blood
pressure are known to reduce levels of such vital
nutrients as vitamins B1, K and B6, ascorbate, as
well as magnesium, zinc, calcium and CoQ10.
In particular, the body’s supply of CoQ10, a criti-
cal anticancer nutrient, is siphoned off through use
of hypertensive and antidiabetic medications,
statins (cholesterol-lowering drugs) and certain anti-
depressants (phenothiazines and tricyclics).
The statin drugs are notorious when it comes to
robbing the body of nutrients. Studies show that
they pilfer vitamins A, B12, D, E and K, beta-
carotene and folate, as well as calcium, zinc, phos-
phorus and magnesium.
Magnesium depletion is especially associated
with the use of certain chemotherapy drugs, such as
cisplatin. In fact, levels can fall so low that the
result is heart damage and brain injury. Birth con-
trol pills are also among prescription drugs that sap
magnesium, and women taking these over many
years are not only more prone to developing cancer,
but they are at greater risk during subsequent sur-
gery and chemotherapy.
You should know that if you have been taking
certain medications for years, you are at great risk.
Unfortunately, most doctors are either unaware of
this fact or simply choose to ignore it.
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
Food Preparation Is Vital
Recent news releases have alerted the public to
the dangers of eating seared and overcooked meats,
citing a link to increased cancer rates. This is hardly
new information — it has been known for over 20
years and evidence continues to accumulate.
When meats, fish or even vegetables are over-
cooked in a frying pan or on a grill, special chemi-
cals called “heterocyclic amines” form on the seared
surface (my son used to call this charred material
“burnts”). These chemicals have been shown to
cause cancer in a number of animals. The disease
was generally found in the gastrointestinal tract
(stomach and colon) but was also located in the
liver, lungs and breasts. Even lymphomas formed.
The latest studies have determined that women
who eat grilled meats every day have a 350% higher
incidence of breast cancer, while both men and
women are in even more jeopardy of developing
colon cancer.
Vitamin C slashes this risk, but more impressive
is the ability of plant flavonoids (some 5,000 exist in
fruits and vegetables) to neutralize the cancer-caus-
ing ability of heterocyclic amines.
At least one study found that eating three to five
servings of fruits and vegetables with grilled or pan-
cooked meats and fish dramatically reduced risk.
Various studies have also shown that flavonoids in
teas (especially green tea) can powerfully inhibit
carcinogens. But the problem with drinking green
tea is that it is high in fluoride, which is a carcino-
gen itself.
Nitrosamines are another nasty substance — they
take shape in the stomach, evolving from nitrites in
the foods we eat. Nitrites are used as food preserva-
tives — especially in bacon, hot dogs and other
processed meats. They pose a major threat as they
are prone to induce stomach cancer. But vitamin C
neutralizes a good deal of their cancer-causing abili-
ty. And since it was added to a number of foods,
this supplement is thought to have accounted for
the disease’s rather dramatic regression.
However, the presence of carcinogens in over-
cooked foods and nitrites in pregnant women’s diets
may explain the 430% increased risk of brain can-
cer (especially the deadly medulloblastoma) for
Page 5
Oil-Soluble Nutrients
➔ Coenzyme Q10 (CoQ10)
➔ Curcumin
➔ Quercetin (water-soluble forms are available)
➔ Silymarin
children who don’t eat any fruits or vegetables in
the first year of life. Other studies have established
a link between a mother’s nitrite intake and her
child’s susceptibility to brain cancer.
Aside from vitamin C, two flavonoids found in
fruits — caffeic and ferulic acid — have proven pow-
erful in preventing nitrosamine formation. High
concentrations of these flavonoids are found in
plums, blueberries and apples.
Then there is ellagic acid, which is found in
strawberries, raspberries and blackberries and is 80
to 300 times more effective than vitamin C in neu-
tralizing nitrosamines. It is important to keep in
mind that deep-frying, baking, broiling or roasting
meat and fish will produce significantly fewer
carcinogens.
Unlocking Your Food’s Potential — It’s
Something To Chew On
While diets derived from plants (fruits and veg-
etables) already utilize that food group’s unrivaled
cancer-prevention power, there is a little-discussed
secret that will allow you to maximize your expo-
sure to the miracle substances in plants.
The problem is that all of these cancer inhibitors
are locked inside sealed compartments within fruits
and vegetables. Every compartment is a cell, but
unlike mammalian cells, each is enveloped in a cas-
ing of cellulose. Unfortunately, the human digestive
tract does not possess an enzyme capable of dissolv-
ing these tough shells.
As a result, unless you break them, you absorb
little or none of your food’s nutrients. But there are
several solutions to this dilemma. Chewing mechan-
ically shatters some of the shells, but studies have
shown that eating raw vegetables yields only about
30% of their nutrients since most people do not
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
chew vegetables until they are a fine mush.
Boiling also releases the nutrients, but some are
destroyed by the intense heat, while some are lost
to the water in which they are cooked. Steaming
vegetables preserves more of their nutrients.
The third method — which I prefer — is to puree
fresh vegetables in a high-speed blender. I use a
brand called a Vita Mix. When you blend or liquefy
fruits and vegetables in a high-speed blender, over
90% of the nutrients are released for absorption.
Many studies have shown that you must eat at
least ten servings of fruits and vegetables a day to
attain maximum nutritional effectiveness. For those
over age 55, it’s twelve servings. That’s a lot of fruits
and vegetables. A serving is a cup of loose vegeta-
bles, such as lettuce, and half a cup of more solid
fruits and vegetables, like broccoli and strawberries.
The reason you have to eat so many is that you
are absorbing only 30% of the nutrients. But by put-
ting the fruits and vegetables in a blender, you can
consume a much smaller volume but still get the
full benefit.
Most people have to develop a taste for pureed
vegetables. I love them. But don’t make the mistake
of using only fruits or carrots in your mix.
Remember — both contain a lot of sugar, and you’ll
recall that sugar breeds cancer. You can add a half-
cup of carrots or blueberries, but no more.
One major problem with drinking fruits and veg-
etables is diarrhea. Some people new to this prac-
tice cannot tolerate the high concentration of fiber
initially.
It is best to start by diluting the mix with one-
third volume of distilled water and drinking only 4
to 6 oz. Gradually increase the volume until you are
drinking 8 to 12 ounces a day. Once you have
adjusted, you can alter the concentration to suit
your taste.
One of the best-kept secrets hidden from the pub-
lic is that the National Institutes of Health and the
National Cancer Institute have been conducting
studies with vegetable and fruit extracts for years,
discovering their remarkable cancer-inhibiting
effects. Most oncologists know very little about this
and many have, in fact, told their patients not to eat
Page 6
Vegetables to Include
in Your Vita Mix
➔ Brussels sprouts
➔ Broccoli
➔ Celery
➔ Cauliflower
➔ Kale
➔ Spinach
➔ Greens (turnip, mustard, collard)
➔ Cilantro
➔ Carrots
➔ Squash
Fruits to Add to Your Vita Mix
➔ Blueberry extract (sugar-free)
➔ Raspberries*
➔ Blackberries*
(*) – DO NOT ADD if you presently have
cancer.
vegetables, thinking it might interfere with their
treatments.
This advice is based on the erroneous belief that
chemotherapy and radiation treatments depend on
free radical destruction of cancer cells. In fact, this
is only partially true. Most treatments inhibit cancer
via many different mechanisms.
Nutrients from fruits and vegetables — especially
the flavonoids — have remarkable powers that have
been confirmed by a number of researchers and
documented in most major oncology journals. They
enhance the ability of most chemotherapy agents
and radiation to kill cancer cells, at the same time
protecting normal cells from their harmful effects.
Unfortunately, most oncologists ignore these studies
and instead concentrate on new chemotherapy pro-
tocols and radiation methods.
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
Supplements: Six Of One,
Half a Dozen Of The Other?
One of the most common mistakes people make
is to buy the cheapest supplements they can find,
because they assume they’re all the same. Most
wouldn’t even purchase toilet paper this way. Yet
the public is not alone in this belief. Too many
research studies on vitamin supplements and can-
cer prevention use vitamin samples that have no
anti-cancer activity or are known to be of inferior
quality.
Take vitamin E for example. Manufactured forms
— called DL-alpha-tocopherols and d-alpha-toco-
pherol acetate — have little anti-cancer activity
and are both distributed and absorbed poorly in the
body. And in high doses it interferes with
carotenoid absorption. Yet these are the most com-
mon forms sold and used in experiments — espe-
cially in human testing.
A number of studies have demonstrated that nat-
ural forms of vitamins E (containing d-alpha-toco-
pherol and three other forms of vitamin E) and
d-alpha-tocopheryl succinate have excellent anti-
cancer effects, are well absorbed, boost immunity,
reduce inflammation and are much more powerful
as antioxidants.
The same can be said for beta-carotene. Synthetic
beta-carotene is not only less active, but it can
inhibit other vital anti-cancer nutrients. The syn-
thetic form was used in the widely reported study
showing increased cancer rates in smokers who
took the supplement. A number of experiments
using natural forms of beta-carotene (which natural-
ly contains over a dozen forms) uncovered profound
cancer inhibition. Like synthetic vitamin E, synthet-
ic beta-carotene depletes the more active forms of
the carotenoids, such as alpha-carotene and lutein.
The form and quality of the vitamins make all
the difference. When buying beta-carotene, select
the natural form, which contains mixed carotenoids.
It is usually extracted from an algae called
Dunaliella salina.
You should know that some carotenoids are more
important than others in preventing specific can-
cers. For example, alpha-carotene is key to prevent-
ing breast and lung cancers, while beta-cryptoxan-
Page 7
thin, lutein and lycopene are more important in
stopping prostate and ovarian cancers, and astaxan-
thin has been found to forcefully inhibit bladder
cancer.
Multivitamin/mineral combinations should be
taken in vegetarian capsules in dry powder form, as
they are much better absorbed this way. Hard vita-
min tablets are difficult to dissolve and absorb, espe-
cially in cancer patients experiencing gastrointesti-
nal complications.
I would also avoid vitamin chelates (combined
with excitotoxic amino acids) and any vitamin or oil
in a gelatin capsule. Gelatin is high in fluoride and
glutamate and poses a high risk for mad cow disease.
Herbs should be of the highest quality and must
carry the label: “Guaranteed Potency Herb”. This
confirms that the active ingredient is present in
standardized amounts. Finally, some flavonoids and
other nutrients are oil-soluble, so if you take them
as a dry powder they will be poorly absorbed.
What Your Oncologist Won’t Tell You…
Most cancer patients trust their oncologist out of
either blind faith or a fear of abandonment. Yet
there is mounting evidence that the conventional
treatments your doctor is recommending might
actually make cancers grow faster and become
incurable when used alone.
Cancer survival statistics are never based on a
comparison of nutritional and conventional treat-
ments, but rather on the correlation between vari-
ous conventional treatments and protocols. By
manipulating these statistics, oncologists and drug
companies can give the impression that they are
significantly extending life for the cancer patient,
when in fact it is all smoke and mirrors.
For the major cancers, there has been no
improvement in long-term survival using conven-
tional treatments. Granted, with a number of the
less common cancers, one does often see dramatic
progress.
The Big Secret
So here it is: The most closely guarded secret that
oncologists and especially pharmaceutical compa-
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
nies keep is that most conventional cancer treat-
ments actually cause cancer themselves and
leave survivors at risk of developing totally different
secondary and even tertiary cancers. By damaging
the DNA of normal cells, radiation and chemothera-
py drugs heighten the risk that those cells will
become cancerous at some point in the future.
It has been documented that anywhere from 5 to
17% of patients who undergo conventional treat-
ments will develop a new cancer. For example,
some breast cancer survivors will develop leukemia.
This is precisely why using nutrition to your
advantage is so important. It allows you to protect
normal cells from the inevitable DNA damage that
cancer treatment will bring. Because the physiology
of cancer cells differs from that of normal ones,
select nutrients actually prime cancer cells to
become more vulnerable to conventional treat-
ments. In fact, without the benefit of proper nutri-
tion, one of the biggest problems associated with
chemotherapy is multi-drug resistance.
In such cases, the cancer cells suddenly become
resistant not only to the chemotherapy drug in cur-
rent use, but to all others as well. When that hap-
pens, the cancer spreads like wildfire and becomes
incurable. A growing number of studies are showing
that select nutrients — especially flavonoids like
quercetin and curcumin — can reverse this action,
once again making the cancer cells susceptible to
the cancer-killing drugs.
Clearly, Detoxification Is Key
Most cancer-causing chemicals do their damage
by affecting detoxification, the process by which
toxins are neutralized. While the liver is the key
organ in flushing toxins, all cells — even brain cells
— contain detoxification systems whose effective-
ness greatly depends on nutrition.
Many studies have shown that people with defec-
tive detoxification have high rates of disease, includ-
ing cancer.
Cancer patients undergoing conventional treat-
ments are especially reliant on detoxification for
survival. This is because as the chemotherapy and
radiation treatments kill large numbers of cancer
cells, toxic debris is released, flooding the body and
Page 8
Nutrients That Improve
Detoxification
➔ Curcumin
➔ Quercetin
➔ Silymarin (milk thistle extract)
➔ DHA
➔ Taurine
➔ Indole-3 carbinol
➔ MSM and glutathione
➔ Mixed carotenoids (canthaxanthin,
astaxanthin)
poisoning other cells and organs. That is why can-
cer treatments often result in extreme fatigue, foggy
thinking, nausea, vomiting and eventual collapse.
I have treated many cancer patients with nutri-
tional programs and found, as have others, that
these symptoms either dramatically decrease or
stop altogether. Patients have more energy, they
feel good and they’re clear-headed.
Boosting Immunity Is
the Key to Stopping Cancer
Doctors have long known that the key to cancer
control is immunity. In fact, hundreds of studies
have demonstrated that people with poor immunity
are not only more likely to die from their cancer —
they’re significantly more apt to develop it in the
first place. This might explain why transplant
patients (who require immune suppression) and
those with diabetes are much more prone to can-
cers.
But while the immune system is extremely com-
plex, comprised of many parts and different types
of cells, controlling cancer is not just a matter of
stimulating immunity. In fact, in some instances
doing so makes the cancer grow faster.
It is the component known as cellular immunity
that actually combats cancer. While humoral immu-
nity (antibody production) can protect cancer cells
against attack by immune cells, there is growing
evidence that special proteolytic enzymes can clear
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
away these harmful immune antibodies, leaving
cancer cells more susceptible to aggression.
Some of these enzymes can be purchased with-
out prescription. Wobenzyme is a brand that has
proved effective. It is taken on an empty stomach,
three times a day. If you have stomach ulcers or
chronic gastritis, you should check with your doc-
tor, as these enzymes can worsen these conditions.
In conjunction with enzyme therapy, you should
stimulate your cellular immunity (T-cells and natu-
ral killer — NK — cells). As outlined in part one of
this newsletter (Prevent Cancer Before It’s Too
Late — Part One) www.newsmaxstore.com/
newsletters/blaylock/8.cfm), you can obtain several
products that successfully induce the immune sys-
tem to battle various types of cancers.
Conclusion
We have seen that cancer prevention and treat-
ment goes light-years beyond what your oncologist
is willing to share with you. And we have estab-
lished that nutrition is one of the most important
elements of the game plan to beat cancer.
Compelling evidence tells us that specific nutri-
tional changes and supplementation can vigorously
fight cancer and — should it develop — significantly
improve your chances of long-term survival.
It has been demonstrated that efficiently
designed nutritional programs can enhance the
effectiveness of conventional treatments, reduce
complications associated with those treatments and
prevent secondary cancers.
The results observed with specific nutritional
supplementation are so impressive that researchers
consider them to be the future of cancer prevention
and treatment, replacing more archaic chemothera-
py and radiation treatments.
Nutritional Updates
➔ Vaccines — It was recently disclosed that offi-
cials at Merck Pharmaceutical Company knew as
far back as 1991 about dangerously high mercury
levels in their children’s vaccinations. A memo
released by the company (by court order) stated
Page 9
that one of their own scientists found mercury lev-
els in vaccinated children to be 87 times the safe
levels determined by the FDA. That is 8,700% high-
er! Despite this warning, vaccine manufacturers
continued to add the mercury-containing preserva-
tive thimerosal to even more children’s vaccines. I
discuss this in detail as one of the greatest scandals
in history — read about it on the website
www.wnho.net.
➔ Despite a new study warning of a 1,000% high-
er chance of developing Alzheimer’s for middle-age
individuals who get the flu shot 3 to 5 times over a
five-year period, public health officials continue to
urge people to seek out the vaccine. They are in a
rush because the flu season will soon be over and
they don’t want to be stuck with 45 million doses of
flu vaccine. A recent survey found that 68% of the
elderly have wisely opted not to get the shot.
➔ In one of my previous newsletters
(Vaccinations: The Hidden Danger)
www.newsmaxstore.com/newsletters/blaylock/), I
warned that it was the immune adjuvants added to
vaccines that posed the greatest danger. The new
book Vaccine A by Gary Matsumoto conclusively
exposes the immune adjuvant squalene as the prin-
cipal culprit behind Gulf War Syndrome, and
Matsumoto claims squalene could soon endanger us
all. Other known toxic immune adjuvants include
aluminum, MSG, mercury and other lipids (oils).
Soy Dangers
➔ Recently I came across one of the most com-
prehensive books ever written on the true nature of
soy and the dangers associated with its products.
The Whole Soy Story by Kaayla T. Daniel, con-
tains a detailed history of global soy use, how Asian
soy foods differ from Western products as well as all
pertinent research on the known dangers of soy
consumption. For example, did you know that at
least 75% of all soybeans in this country are geneti-
cally modified?
Recent research has shown that genistein (the
isoflavone component of soy) actually augments the
growth of breast cancers — as opposed to inhibiting
them, as was previously thought. In addition, there
is persuasive evidence that elevated soy intake
might increase the risk of pancreatic cancer.
Feb. 16 - March 15, 2005 The Blaylock Wellness Report Page 10

And soy has soaring levels of the excitotoxin glu-
tamate, fluoride and manganese (which can impair
the developing brain and lead to Parkinson’s in
adults). Of special interest is a 25-year Hawaiian
study in which a group of people who ate soy prod-
ucts was compared to matching controls. The exper-
iment found that the more soy that was consumed,
the greater the brain atrophy — and hence dementia.
Other News
➔ Selenium is turning up in a number of studies
as one of the more important elements in protect-
ing the brain against a variety of ailments, includ-
ing Alzheimer’s, Parkinson’s and Lou Gehrig’s dis-
ease (Amyotrophic Lateral Sclerosis, or ALS).
Because selenium plays such a vital role within
many of the brain’s antioxidant enzymes, deficien-
cies can lead to major problems.
Selenium scarcity is more common than
researchers first thought. The mineral has been
completely depleted in many regions of U.S. farm-
land, leaving the vegetables produced there seleni-
um-deficient as well. Selenium also plays a major
role in detoxifying mercury, fluoride, lead and
other toxins. But caution must be exercised, as too
much selenium can be toxic itself. The adult daily
dose should not exceed 200 ug a day.
➔ A new study found that almost half of women
who’d had a mastectomy as a result of breast can-
cer still had live breast cancer cells circulating
inside them 7 to 22 years after recovery. While the
subjects showed no evidence of clinical disease, the
cancerous cells could become active at any time —
even decades later. This is why continued healthy
nutritional practices are key to keeping dormant
cells in check.

About Dr. Blaylock

Dr. Russell Blaylock edits NewsMax.com’s Blaylock Wellness
Report. He is a nationally recognized board-certified neurosur-
geon, health practitioner, author and lecturer.
He attended the Louisiana State University School of Medicine
in New Orleans and completed his internship and neurosurgical
residency at the Medical University of South Carolina in
Charleston, S.C.
For the past 26 years, he has practiced neurosurgery in addition
to having a nutritional practice.
He recently retired from his neurosurgical duties to devote his
full attention to nutritional studies and research. Dr. Blaylock has
authored three books on nutrition and wellness, including
Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That
Can Save Your Life and his most recent work, Natural Strategies for
The Cancer Patient. An in-demand guest for radio and television
programs, he lectures extensively to both lay and professional
medical audiences on a variety of nutrition-related subjects.
Dr. Blaylock is a member of the international board of the World
Natural Health Organization. He is the 2004 recipient of the
Dr. Russell Blaylock Integrity in Science Award granted by the Weston A. Price
Foundation.
Dr. Blaylock serves on the editorial staff of the Journal of the American Nutraceutical Association and is the
associate editor of the Journal of American Physicians and Surgeons, official publication of the Association of
American Physicians and Surgeons.
He previously served as Clinical Assistant Professor of Neurosurgery at the University of Mississippi Medical
Center in Jackson, Miss., and is currently a visiting professor of biology at the Belhaven College also in Jackson.
Feb. 16 - March 15, 2005 The Blaylock Wellness Report
➔ A recent study found that babies susceptible to
type 1 diabetes (juvenile diabetes) were significant-
ly less likely to develop the disease if they were
exclusively breast-fed for longer than three months.
A number of studies have revealed that breast-feed-
ing can slash the risk for many diseases in children.
Both MSG exposure and early introduction to cow’s
milk formula have been proven to trigger juvenile
diabetes in genetically prone babies.
➔ In this month’s report, I told you about the
dangers of carcinogens produced when foods are
cooked at high temperatures. A new study found
that even the fumes from cooking oils contained
powerful carcinogens — benzo[a]pyrene and
dibenz[a,h]anthracene. The oils that presented the
greatest risk were corn, safflower and other veg-
etable oils.
➔ Another study asserted that Teflon also emit-
ted fumes during cooking — perfluorooctanoic acid
and PTFE, both organic fluoride compounds.
Manufacturers have known all along that the so-
called “Teflon flu” could make people sick.
Disturbing new research indicates that these toxic
compounds are fat-soluble, meaning they accumu-
late in the body — especially in the brain, which is
60% fat. As if that wasn’t bad enough, these com-
pounds are also passed on to infants via the placenta
and breast milk. Stainless-steel cookware is superior.
The Blaylock Wellness Report is a publication of
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The owner, publisher and editor are not responsible
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Page 11
Sources for Special Products
➔ Vita Mix www.beyondhealth.com
➔ Proteolytic enzymes (proteases) — There
are many products out there. These can be pur-
chased as individual enzymes — such as bromelain,
papain or pancreatin — or as mixtures. The dose is
four to six tablets twice a day, 45 minutes before a
meal, for two months.
• Bromelain — 250 mg. capsules
www.vrp.com or 1-800-877-2447
• Wobenzym N www.webvitamins.com
If you missed a past issue of The Blaylock
Wellness Report, send an e-mail to
wellnessreport@newsmax.com to request the
report you want. We will send you the report
and charge your credit card.
Issue 1: Vaccinations: The Hidden Dangers
Issue 2: Save Your Brain: Protect Yourself
From the Ravages of Alzheimer’s and Other
Diseases
Issue 3: Cholesterol Drugs Are Dangerous
Issue 4: Why Fluoride is Toxic
Issue 5: Heart Saver: Protect Yourself From
Heart Attacks and Strokes
Issue 6: Survive Your Hospital Visit
Issue 7: Health Exams That Can Save Your Life
Issue 8: Prevent Cancer Before It’s Too Late
Part 1
Cost: $7.97 per past issue
Publisher Christopher Ruddy
Editor Russell L. Blaylock, M.D.
Executive Editor Ken Williams
Contributing Editor Joel Schwartz
Art/Production Director Elizabeth Dole
To contact The Blaylock Wellness Report send email
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