VITAMIN B-17 IS BANNED BECAUSE IT CURES CANCER: The Food and Drug Administration, the American Cancer Society, and the American Medical Association have used every means at their disposal to prevent this story from being told. They have arrested citizens for holding public meetings to tell others of their convictions on this subject. They have confiscated films and books. They even have prosecuted doctors who apply these theories in the effort to save the lives of their own patients. The information you are about to read marshals the evidence that cancer is a nutritional-deficiency disease, like scurvy or pellagra. It is not caused by a bacterium, virus or mysterious toxin, but by the absence of a substance that modern man has removed from his diet. That substance is #VitaminB17, also known as Amygdalin or Laetrile.

http://www.worldwithoutcancer.org.uk/

I BEAT #CANCER WITH VITAMIN B17:
http://youtu.be/CyvSmhrlJwE

I WAS ARRESTED FOR SELLING VITAMIN B-17:
http://youtu.be/WZSovphLulk

FOODS RICH IN VITAMIN B-17: Vitamin B17, or laetrile, is called the anti-cancer vitamin. It is an alternative treatment for cancer. Vitamin B17 works to reduce tumors and prevent metastasis or the spread of the cancer to other parts of the body. It kills cancer cells, strengthens the immune system and prevents cancer cells from developing in the future.

http://www.livestrong.com/article/85705-foods-rich-vitamin-b17/#ixzz2TYZpXmil

FOR ALL THOSE CONCERNED ABOUT "CYANIDE" : There is no "free" hydrogen cyanide in Laetrile. When Laetrile comes in contact with the enzyme beta-glucosidase, the Laetrile is broken down to form two molecules of glucose, one molecule of benzaldehyde and one molecule of hydrogen cyanide (HCN). Within the body, the cancer cell-and only the cancer cell-contains that enzyme. The key word here is that the HCN must be FORMED. It is not floating around freely in the Laetrile and then released. It must be manufactured. The enzyme beta glucosidase, and only that enzyme, is capable of manufacturing the HCN from Laetrile. If there are no cancer cells in the body, there is no beta-glucosidase. If there is no beta-glucosidase, no HCN will be formed from the Laetrile/B-17.

http://www.worldwithoutcancer.org.uk/laetrileandcyanide.html

VITAMIN B-17: "I was told I had leukemia in July, 2011. I am 57 Yrs old, non-smoker, never sick. I went through 2 sets of Chemo. I had heard about B17 in the book "World without Cancer", purchased through Amazon. The First Chemo showed no effect. I started taking 1000mg per day of B17, with multi vitamins. They give you nothing to counter the damage the chemo does to your system. The Second Chemo results were the same. No positive effect. They said more chemo would not help. Radiation therapy, I declined. So I was sent home with 3 weeks or more to live. My bone marrow was full of cancer cells and also in my blood system. This was Sept. 2011. I thought at the time that the B17 had at least helped with the side effects. I did feel very weak, could not taste food, had 2 bad rashes from anti-biotics. But I never got sick. I was sent home. Final arrangements were made, but slowly I started feeling better, wounds would heal and in November, I was doing small things around the house. In Dec. 2012 I was checked. They found nothing in my blood or bone marrow and was told I was in remission. I declined any more Chemo. This is Feb. 2012, and I am still short of breath, but can do minor things. I can't prove how much the B17 had an effect on me, or how long I will be in remission. But I'm glad I ordered it. Maybe God's will or God's gift." (97 of 99 people found the following review helpful)

A World Without Cancer (HQ) - The Story of Vitamin B17 - G. Edward Griffin
http://youtu.be/2qHNDYeF0MU

超级抗癌食物一番薯

全天抗癌食譜

癌症禁忌的食物

癌症調養重点

世界十大健康食品 world's top ten healthy foods

美国《时代杂志》选出世界十大健康食品如下：

1.番茄(Tomatoes)：内含丰富的维他命C、红番茄素(烹煮过)，能大幅减低罹患摄护腺癌之机率。
可防治与消化系统有关的癌症；具抗氧化功能的红番茄素、防治摄护腺癌。


2.绿茶(Green Tea)：防治各类癌症，如胃癌、食道癌、肝癌及皮肤癌等。
可预防心脏病、清洁口腔可预防蛀牙。

3.三文鱼(Salmon)又名鲑鱼：内含丰富的Omega-3s脂肪酸。
可防治血管阻塞、预防脑部老化；例如老人痴呆症、降低胆固醇。

4.菠菜(Spinach)：内含大量铁质及叶酸。
可防治血管疾病及心脏病；保护视力、预防夜盲症；热量低，是减肥圣品。

5.花椰菜/甘兰花(Broccoli)：内含丰富胡萝卜素及维他命C。
可降低罹患各类癌症的机会，如乳癌、直肠癌及胃癌……等疾病。

6.蒜头(Garlic)：内含丰富的维生素B；蒜苗、青蒜、蒜苔含多种胡萝卜素，维生素C含量也很丰富。
可防治心脏病、降低胆固醇、清血、杀菌。

7.红酒(Red Wine)：内含抗氧化剂，有助增加好胆固醇之数值。
可降低血管硬化、少量浅酌对心脏有益。

8.硬壳坚果(Nuts)：内含丰富维他命E。
可降低胆固醇、预防癌症、含甘油三酸酯，预防心脏病。

9.燕麦(Oats)：内含丰富的食用纤维、丰富的可溶性纤维素，能降低胆固醇及预防心脏疾病。
可降低血压、胆固醇；防治大肠癌与心脏疾病。

10.蓝莓(Blueberry)：内含大量「花青素」(Anthocyanidins)是一高度抗氧化物；是含抗氧化物最高的水果之一。
可预防癌症、心脏病；增进脑力；其抗氧化物质有改善衰老之功效。










United States time magazine selected the world's top ten healthy foods are as follows: 1. tomatoes (Tomatoes): contains rich in vitamin c, red tomato (the Cook), can significantly lower the risk of prostate cancer risk.

Related to the digestive system and can prevent cancer; antioxidative function of red pigment of tomato, the fight against prostate cancer.
2. Green tea (Green Tea): prevention and treatment of various types of cancer, such as the stomach, esophagus, liver, and skin cancer.

Prevention of heart disease, to clean dental cavities can be prevented.
3. salmon (Salmon), also known as the salmon: containing a wealth of Omega-3s fatty acids.

Vascular obstruction, prevention can prevent brain aging, such as Alzheimer's disease, lower cholesterol.
4. spinach (Spinach): contains a lot of iron and folic acid.

Can prevent heart disease and vascular diseases; protection of eyesight, prevent night blindness; low in calories are weight-loss products.
5. cauliflower/Gan Lanhua (Broccoli): contains rich in beta carotene and vitamin c. Opportunities to reduce the risk of various types of cancer, such as breast cancer, colorectal cancer and gastric cancer......

And other diseases.
6. garlic (Garlic): contains a wealth of vitamins b; garlic sprout, green onion, garlic containing a variety of carotene, vitamin c content is also very rich.

Can prevent heart disease, lower cholesterol, blood sterilization.
7. wine (Red Wine): contains antioxidants that help increase good cholesterol values.

Reduces the discretion of vascular sclerosis, a small amount of light is good for heart.
8. hard shell nuts (Nuts): contains rich vitamin e.

Lower cholesterol, prevent cancer, triglyceride-containing acid ester, the prevention of heart disease.
9. oatmeal (Oats): contains rich in dietary fibre, rich in soluble fiber, can lower cholesterol and prevent heart disease.

Can lower blood pressure and cholesterol; combating colorectal cancer and heart disease.
10. the Blueberry (Blueberry): contains a large number of "anthocyanins" (Anthocyanidins) is a high antioxidant substances; is one of the highest antioxidant fruit-bearing. To prevent cancer, heart disease; enhance brain power; its antioxidants to improve aging effects. (Translated by Bing)

吃得太飽，會增加患癌的風險

摘要：本東京一研究成果指出，吃得太飽，會增加患癌的風險。研究人員發現，“每頓都吃得很飽”和“基本上只吃八分飽”的人相比，前者患癌的概率更大。

癌症的發生並非一朝一夕，據統計，一個突變細胞生長為惡性腫瘤所經歷的時間，平均竟超過30年。而就在不經意間，你一個微小的生活習慣也許就在發揮著防癌或致癌的作用。記住飲食防癌六個字：粗、淡、雜、少、爛、素，也許就能防止“癌從口入”。

粗——粗糧、雜糧、粗纖維類食物。食物中缺乏植物纖維是近年來癌症越來越多的重要原因之一。植物纖維具有“清洗腸道”的功能，它可以促進腸道蠕動，縮短腸內容物通過的時間，減少致癌物被人體吸收的可能，尤其能預防大腸癌的發生。粗糧中還含有豐富的鈣、鎂、硒等微量元素和多種維生素，其中硒是一種抗癌物質，能結合體內各種致癌物，通過消化道排出體外。

吃“粗”不妨做到以下幾點：一、最好安排在晚餐。正常人吃的頻率以兩天一次為宜，“三高”人士可一天兩次。二、粗細搭配可互補。研究發現，飲食搭配以6分粗糧、4分細糧最適宜。從營養學上講，與其單獨吃玉米、小米、大豆，不如將它們按1∶1∶2的比例混合食用。肉、蛋則是粗糧的最好搭檔，能起到營養互補的作用。三、粗糧不宜細做。不論哪種粗糧，都是以蒸、煮等少油、少鹽的烹飪方法為佳。比如，小米、燕麥、薏米等都適合煮粥喝。

淡——少吃高脂肪、動物蛋白類食品，以天然清淡果蔬為宜，適當控制鹽攝入。美國國家科學院報告指出，所有飲食構成要素中，脂肪與癌症關係最密切，特別是乳腺癌、大腸癌與前列腺癌。少吃脂肪也有技巧，比如選低脂或脫脂鮮奶，以豆製品取代部分肉，把肉皮、肥肉外層的油炸裹粉去掉，刮除蛋糕的奶油不吃，烹調時用蒸煮烤鹵取代煎炸方式。世界癌症研究基金會曾發佈一項防癌忠告，其中，“多吃蔬菜、少吃肉”得到了防癌專家的廣泛認可。專家建議，對於愛吃肉的人，每週紅肉的攝入量要少於500克，盡可能少吃加工肉製品；每天食用白肉最好限制在50—100克以內，每週只吃2—4次。

另外，食鹽和鹽醃食物可能增加胃癌的發生率，每人每天吃鹽最好別超過5克。尤其要小心你身邊的“隱形鹽”。比如，超市食品中，薯片、泡面含鹽量最高。在外就餐時，含鹽量高的菜也讓你“防不勝防”。

素——多吃新鮮蔬菜和水果。目前已證實，足量的蔬果纖維，可預防結直腸癌，並減少乳腺癌、食道癌等數種癌症的發生率。幾種最有效的防癌蔬果：番茄可降低前列腺癌危險；捲心菜和豆芽能降低患消化系統癌症的幾率；草莓、洋蔥、大蒜中都含抑制腫瘤生長的成分。美國農業部、美國癌症協會和國家癌症研究院聯合建議，6歲前兒童，每天應攝取5份新鮮蔬果（1份蔬菜約為100克，水果約為150克），6歲—13歲之間兒童及女性每天要吃7份蔬果，13歲以上青少年及男性成人則應每天攝食9份蔬果。

雜——食譜宜雜、廣。其實，預防腫瘤，並不需要什麼靈丹妙藥，也不需要名貴藥材，關鍵在於平衡飲食，不挑食，葷素搭配，忌燥熱及過分寒涼食物。只要配合得好，紅黃白綠黑等有色彩的食物都是“抗癌藥”。雖然有許多研究表明，植物性食物中所含的一些成分，比如維生素、礦物質以及多酚、黃酮類等，對抗癌都有一定作用，但並不只是推薦任何一種具體的抗癌食物，而是建議食譜有2/3以上的食物來自於蔬菜、水果、全穀以及豆類。

少——食物攝入總量及糖、蛋白質、脂肪的攝入量均應有所節制。日本東京一研究成果指出，吃得太飽，會增加患癌的風險。研究人員發現，“每頓都吃得很飽”和“基本上只吃八分飽”的人相比，前者患癌的概率更大。暴飲暴食的同時，如果還酗酒、吸煙，那更給身體雪上加霜，食管癌、胃癌、胰腺癌等消化系統腫瘤都與此有關。

做到只吃“八分飽”。不妨嘗試以下幾招：在感到有點兒餓時開始吃飯，而且每餐在固定時間吃，這樣可避免太餓後吃得又多又快；吃飯至少保證20分鐘，因為從吃飯開始，經過20分鐘後，大腦才會接收到吃飽的信號；用小湯匙代替筷子，每口飯咀嚼30次以上，減慢速度；多吃粗纖維的、增加飽腹感的食品。

爛——除新鮮水果、蔬菜外，其他食物應煮爛、煮熟。義大利一項研究發現，胡蘿蔔素、番茄紅素和葉黃素根本不怕煮，反而比生吃更能保護身體免於癌細胞侵襲。尤其是富含類胡蘿蔔素的胡蘿蔔、番茄，以及西蘭花和十字花科蔬菜等。英國食品研究中心的蘇•索森說：“從生胡蘿蔔中吸收的類胡蘿蔔素約為3%到4%，把它們煮熟或搗碎後，類胡蘿蔔素的吸收可增加四五倍，烹飪能幫助溶解。

所以，吃菜最好做到以下幾點：一、質地脆嫩可口的蔬菜不妨生吃，但一定要細細咀嚼，令抗癌物質充分釋放。二、深綠色和橙黃色蔬菜適當加熱有利於類胡蘿蔔素的吸收。特別是那些質地較為結實的蔬菜，生吃時其中的營養成分和保健成分難以充分釋放出來。三、洗的時候不要浸泡太久，避免細胞損傷。四、切好之後馬上下鍋烹調。加熱烹調時，儘量選擇短時間加熱的方法，斷生之後馬上盛出，保持蔬菜的脆嫩感。五、蒸、炒的方法傳熱效率高，而且不會讓活性成分損失于水中，比煮的方法能保存更多的抗癌物質。