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Raw Living Foods and click here Cancer

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Written by Benjamin Stone


In a series of articles we will be exploring the many heath and environmental benifits of a raw and organic diet.  Most of our lives have been touched in some way by a wide variety of modern deseases and many of us have had personal or family experiences with cancer.  There is hope and it lays in a very natural approach to living.  A Living Food Lifestyle has turned the health and well being of thousands from desease to vitality.   In this article, we are going to investigate the effects of raw, living foods on cancer. 

Raw Living Foods and Cancer - As many of you may be asking yourself, “I do not even know what you mean by raw,alt living foods!” let me assure you that we will cover the simple basics today and elaborate further in each article. There are many aspects, such as the value of juicing, super-foods (sprouts/wheatgrass), food combining, detoxification, enzymes, exercise and levitra cialis viagra price most definitely emotional/mental and spiritual to name a few as well as important scientific and observed studies to note regarding the Raw, Living Food Lifestyle to which we will drill down into specifics in subsequent releases. We will investigate the benefits of living raw for one’s entire well-being, from prevention to the reversal of “dis-ease” as well as those on the fence and wishing to find deeper understanding and meaning behind “raw foodism” to aid in making informed decisions.

Let’s go to the basics, what do we know about the Raw Living Foods Diet? 

We know that the basics are comprised of raw, uncooked vegetables & fruits, germinated & sprouted grains, nuts & seeds, sprouted legumes, green sprouts, alkalinizing juices, and some dehydrated and fermented foods. Living foods that are germinated and sprouted provide us with the most concentrated, natural sources of vitamins, chelated minerals, abundant living enzymes and amino acids (proteins in digestible form), accessible oxygen, chlorophyll, phytochemicals, polyphenols (flavonoids, isoflavins, carotenoids etc.) and of course bio-electrical energy as seen through Kirlian photography that has shown that the electrical energy surrounding a tray of wheatgrass is so abundant that it actually enhances one’s own energy simply through consumption!

altGermination is the process of soaking seeds, grains, legumes and nuts in water for a period of time. Water removes the metabolic inhibitors which are present to protect the seed from bacterial invasion while it is dormant. Soaked seeds are more digestible, and when soaked seeds spring into life and become more nutritionally available for human consumption because the inherent enzyme inhibitors, phytates (natural insecticides), oxalates present in every seed, nut or grain are removed especially through fermentation as pre-digestion occurs. This in summary means that starches are converted into simple sugars, proteins are broken down into amino acids, fats converted into soluable fatty acids and vitamins are created and enhanced.

For every one pound of seed germinated it will grown into 8 – 12 pounds of superfoods. Proteins often the big question by outsiders to the Raw Food Diet/Veganism/Vegetarianism in terms of “where do you get your protein from?” need to be informed that all pre-digestible (essential amino acids) comes from plant life. Pound for pound, lentils and bean sprouts contain as much protein as red meat, yet in a totally digestible and usable form, without the fat, cholesterol, hormones (link to most cancers) and antibiotics (which destroys vital enzymes and scars your intestinal tract) that are found in the most present day meats. 

altI begin our journey into cancer and raw foods, by a short story of myself. I was diagnosed with Stage III MalignantMelanoma in August of 2008. Living a diet high in animal protein, processed foods, sugar(s), little to no vegetables at all, dairy (casein), whey protein products, heavy stress mentally, emotionally and physically (bodybuilding) I was shocked and devastated by this news, but I innately knew that my life journey had just begun.  Death was the last thing on my mind. A seriously bloated 260lbs of stress that I was did not surprise me to know that I now had cancer. The doctors started with all the statistics, like sun causes melanoma (funny thing is I’ve avoided the sun my whole life) and sharing with me the journey I would need to take, and of course, not have any guarantees of survival. The very first appointment came with a surprise surgery (wide-area excision with an 8cm diameter) I knew I was well on my journey. It was noted that the cancer had spread to my lymph nodes and that I would need to have a lymphadectomy (removal of lymph nodes 25-30 of them – my immune system – from the lower neck down under my arm pit and left side). Fortunately for me I had two wonderful blessings: 1) the internet; I like to research and I came across many alternative therapies. I began by reading Dr. Robert Young’s: The pH Miracle (how to alkalinize the body through proper diet à though mostly cooked) and 2) a psychic from the United States who saw a place near where I lived at the time and told me to start drinking wheatgrass. I was fortunate to find the place, Toronto Sprouts and started drinking 2 oz of wheatgrass daily, about 1tbsp of bee pollen as well as eating Sunflower and Pea Green sprouts.

I met the owner, and she told me about the Hippocrates Health Institute and that I should consider getting myself down there for 1 week (and 3 if I could afford it to take the “Lifechange Program”). With all the research and benefits I had already started to receive through wheatgrass, bee pollen and sprouts, as well as the reduction of sugar, meat and dairy as shown in my live blood analysis, energy and weight, I knew I was onto something! 

altI declined the lymphadectomy, and chemotherapy (which never was even a choice for me, with a 2% benefit that I was given), I fought to get into the Hippocrates Health Institutes World Renowned Health Educator Course because I knew that I would heal myself naturally through the program that Hippocrates would teach me and that I would have a new lease on life to help other people get out of the clutches of big business: The Cancer Industry – Surgery, Radiation and Chemotherapy.

I sit here today at a lean, 200lbs, strong, cancer-free, high-energy, and full of vitality because of my choice to go to raw foodism and embrace the emotion and spiritual journey one must take (future article in the series) with the opportunity to share the truth about healing oneself naturally through The Raw Living Foods Lifestyle.

What are some known factors about the beginnings of cancer and how it can flourish?


We fight cancer cells every single day of our lives. It is believed that we have major bouts with cancer 6 times in our lifetime. We plant the seeds of cancer through the consumption of carcinogens, like herbicides, pesticides, pollution, processed foods, cooked foods, animal (meat proteins in particular) products, dairy (casein protein) products, sugary products, smoking, drugs, oxygen deprivation, acidity, lifestyle (stress, emotional challenges and lack of spirituality), to name a few.

How does it flourish?

Like any good gardener knows, in order to see the best results of your seed, you need to water and fertilize your seeds (food).

It is understood that cancer thrives in oxygen depleted, acidic environments, fed with more than 5% non-vegetable proteins (as studies shown by Dr. T. Colin Campbell – The China Study) and lack of anti-oxidants (found in plant based foods).

Before getting into the benefits of raw food, lets quickly understand the reason for not cooking our food: It is researched and known that cooking food kills essential enzymes, abundant natural vitamins and minerals, coagulates proteins, now 50% less likely to be utilized (“twisted protein” – see research on Multiple Sclerosis), and hormones. Now pesticides are restructured into even more toxic compounds and free radicals are produced. Phytochemicals are destroyed, a wonderment just starting to be understood by the scientific community. Quickly noted:


“When life began, plants were anaerobic - they lived in a world devoid of oxygen. As they evolved andbegan turning carbon dioxide into oxygen, however, they gradually polluted their own environment. In order to survive, plants were forced to develop defenses against unstable forms of oxygen, explained researcher David Heber, head of the clinical nutrition research unit at the University of California-Los Angeles.

Phytochemicals, many of which are brightly colored and instructions levitra online shop help give plants their vivid hues, are key parts of this antioxidant defense system. In addition to resisting oxidation, these substances guard against an array of adversities including viral attack, harsh weather, and the insults of handling.

Eons later, it appears that humans can now benefit from eating plants that contain these disease-fighting substances. Unlike other minor constituents in food, however, phytochemicals have no calories and no known nutritional value. In other words, they are not necessary for normal physiologic function.

There are literally hundreds of phytochemicals, only a sprinkling of which has been studied. They can be categorized in several ways: by chemical name, by primary food source, and by anti-cancer action. Many foods contain numerous phytochemicals, each acting via one or several mechanisms. And because new data are being published almost daily, constant updating is needed to keep any list of phytochemicals current. In this section, they are organized by chemical name.

As exciting as scientists find this area of inquiry, they don't pretend to have all the answers yet. "While there's no doubt that diets rich in fruits and vegetables are cancer-protective, much of what we know about individual phytochemicals is still speculative," cautioned nutrition researcher Phyllis Bowen, co-director of the University of Illinois' functional foods program”. – More on this in future series articles.

altHowever most scientifically noted, in 1930, by Paul Kauchakoff, M.D., of the University of Clinical Chemistry, Lausanne, Switzerland states “After over 300 experiments on 10 individuals of different age and sex, we have come to the following conclusion: 1) The augmentation of the number of white corpuscles and the alteration of the correlation of the percentage between them which takes place after every consumption of food, and which was considered until now as a physiological phenomenon, is, in reality, a pathological one. It is called forth by the introduction into the system of foodstuff altered by means of high temperatures, and by complicated treatments of ordinary products produced by Nature; and 2) After the consumption of fresh raw foodstuff, produced by Nature, our blood formula does not change in any lapse of time nor in consequence of any combination.” This clinical research is known as LEUCOCYTOSIS. So in summary of his words, cooking foods (in raw foodism, above 115 degrees Fahrenheit); white blood cells come out to primarily deal with the digestion of the food in equal concentrations as found in situations where the body has been invaded by foreign bacteria. 

In a study by T. Colin Campbell, Ph.D, “The China Study”, over many years of cancer research, a possible link between animal protein intake and cancer development was discovered. Although Campbell was raised on a farm and loved his milk and eggs and sausage, his scientific curiosity was peaked through the research he conducted as well as reviewed. Because of these potential links he found, he was finally able to receive funding to study the possible effects of protein on cancer. it was found that despite how much carcinogen was injected into test subjects (the ‘cancer seed’ as I referred to it); was literally turned on and off, like a light switch with the ingestion of above and below 5% non-vegetable proteins respectively. When test subjects were given more than 5% protein of animal origin in their diet, the cancer gene or ‘seed’ was activated and flourished dramatically with the increase. Whereas plant-based protein of any amount had no effect whatsoever!


Casein is a protein found in milk and other dairy products and has been in the news over the last decade or so because ofits link to autism. In fact, health food stores tout products being Casein and gluten free in light of this suggested treatment in autism. In his book, The China Study, Dr. T. Colin Campbell, discovered that protein did indeed promote cancer development. However it was not all types of protein. What Campbell discovered was that casein, which comprises 85% of the protein in cow’s milk, promoted cancer in all stages of its development. The safe protein, that which did not promote cancer, was plant based.

In fact, the connection between casein and cancer was so profound that the scientists could literally turn cancer growth on and off in the laboratory animals, like a light switch, simply by altering the level of casein protein in their diets. Interestingly, they also found that feeding the animals the same levels of plant based protein (gluten and soy) did not at all promote cancer growth.

Next, Campbell was able to take his research into the real world. In the early 1980’s a joint effort was established between Cornell University, Oxford University and China’s health research laboratory. The researchers gathered data on 367 variables, across 65 counties in China and 6,500 adults. The research was conducted over a 10 year period and was funded by both the Chinese and the United States government.

The results of the China Study showed that nutrition has a very powerful influence on a multitude of diseases. Animal based foods were linked to higher breast cancer rates and higher blood cholesterol levels. Whereas plant based diets were connected to low incidents of breast cancer rates and cholesterol levels. Fiber and antioxidants from plant foods were also linked to lower levels of digestive tract cancers. Between Campbell’s research and many other studies, it appears that good science – well thought out and planned studies – are painting a consistent picture between diet and health. Because of this research we are now able to largely reduce our risk of developing deadly diseases just by eating the right food.

Casein protein was found to promote cancer in the controlled animal studies which Campbell administered. However, further research results, particularly those of the China Study, have shown there to be a remarkable link between animal protein in general and many different diseases not just cancer alone.

As I was a large consumer of animal and dairy products for my “bodybuilding regime”; I was horrified to read this book and clearly understood how I was continuing to activate and promote my cancer. Now we need to understand oxygen as it plays a part in the cancer. The makeup of the human body is largely composed of oxygen. Especially after you factor in the human body being about four-fifths water, with water itself being at least 33% oxygen. The process of oxygenating the human body works like this: When a person breathes, there is an exchange of carbon dioxide and oxygen. The oxygen, which is taken in by the body from the atmosphere around us, is picked up by the hemoglobin in the blood and distributed to all of the body's seven trillion cells where, among other things, it is then used for another vital process called oxidation.

altAny form of stress can cause oxygen deficiency. Stress due to chemical toxicity leads to a reduction in oxygen as the body attempts to detoxify itself by oxidizing accumulated toxins; emotional stress produces adrenaline and adrenaline-related hormones, requiring the body to draw down its oxygen reserves for their production and eventual oxidation; infection also depletes the body of oxygen which it uses to combat bacteria. Even the stress of a chronically heavy workload (like my bodybuilding) will deplete the body of much needed oxygen. In short, oxygen deficiency will result from any excessive stress, whatever the cause.

Also, a chronically acidic system-practically a "given" for most people in today's society-also causes the body to draw down its precious oxygen reserves. Doctors believe this often leads to a vicious cycle of toxin accumulation and oxygen depletion which eventually results in serious illness and disease.

Cancer has only one prime cause. It is the replacement of normal oxygen respiration of the body's cells by an anaerobic (ie., oxygen-deficient) cell respiration.

What is meant by ‘chronic acidic system’ you may be asking. To best understand you need to understand the pH scale: The pH scale can tell if a liquid is more acid or more base, just as the Fahrenheit or Celsius scale is used to measure temperature. The range of the pH scale is from 0 to 14 from very acidic to very basic. A pH of 7 is neutral. A pH less than 7 is acidic and greater than 7 is basic.

Each whole pH value below 7 is ten times more acidic than the next higher value. For example, a pH of 4 is ten times more acidic than a pH of 5 and a hundred times (10 X 10) more acidic than a pH of 6. This holds true for pH values above 7, each of which is ten times more basic (also called alkaline) than the next lower whole value. An example would be, a pH of 10 is ten times more alkaline than a pH of 9.

Food PH

The pH of the human blood is meant to be at 7.365, slightly alkaline. In this state cancer (and other “dis-eases” cannot survive). Anything less than 7 is acidic (low on oxygen) and a magnet for disease. During the night, when sleeping, your body goes through a detoxification process. Parts of the body remove and release toxins into the bloodstream and then is directed to the appropriate organ for assimilation and removal (urine and fecal matter). In the morning, if you were to measure the pH of your urine, you would find that it was acidic. Throughout the day, your body seeks to achieve homeostasis and become alkaline 7.1 – 7.4 as a general guideline. However, through the typical North American diet, we are challenging our body and maintaining the pH in a state of acidity. Extreme acidity commonly seen in hospitals where patients are sick, and even a common word on such shows as “House”, is called acidosis. 

Many of us start our morning with coffee. Coffee has the effect of keeping the body in a state of acidity as well kills the probiotics (used in the digestion process - another lecture in the series) in the intestinal tract. Animal products and processed food is highly acidic and continues to keep your body in a state of acidity. Here is a chart that gives a general understanding of the alkalinizing and acidifying levels of foods we should consume and foods we should not consume:

Healthy Alkaline Foods
- Eat lots of them!


Alfalfa Grass +29.3
Asparagus +1.3
Barley Grass +28.1
Brussels Sprouts +0.5
Cabbage Lettuce, Fresh +14.1
Cauliflower +3.1
Cayenne Pepper +18.8
Celery +13.3
Chives +8.3
Comfrey +1.5
Cucumber, Fresh +31.5
Dandelion +22.7
Dog Grass +22.6
Endive, Fresh +14.5
French Cut Green Beans +11.2
Garlic +13.2
Green Cabbage, December harvest +4.0
Green Cabbage, March harvest +2.0
Kamut Grass +27.6
Lamb's Lettuce +4.8
Leeks (Bulbs) +7.2
Lettuce +2.2
Onion +3.0
Peas, Fresh +5.1
Peas, Ripe +0.5
Red Cabbage +6.3
Rhubarb Stalks +6.3
Savoy Cabbage +4.5
Shave Grass +21.7
Sorrel +11.5
Soy Sprouts +29.5
Spinach (other than March) +13.1
Spinach, March Harvest +8.0
Sprouted Chia Seeds +28.5
Sprouted Radish Seeds +28.4
Straw Grass +21.4
Watercress +7.7
Wheat Grass +33.8
White Cabbage +3.3
Zucchini +5.7

Root Vegetables
Beet +11.3
Carrot +9.5
Horseradish +6.8
Kohlrabi +5.1
Potatoes +2.0
Red Radish +16.7
Rutabaga +3.1 
Summer Black Radish +39.4
Turnip +8.0
White Radish (Spring) +3.1

Avocado (Protein) +15.6
Fresh Lemon +9.9
Limes +8.2
Tomato +13.6

Non-Stored Organic Grains And Legumes
Buckwheat Groats +0.5 
Granulated Soy (cooked ground Soy Beans) +12.8
Lentils +0.6
Lima Beans +12.0
Soy Flour +2.5
Soy Lecithin (Pure) +38.0
Soy Nuts (soaked Soy Beans, then air dried) +26.5
Soybeans, Fresh +12.0
Spelt +0.5
Tofu +3.2
White Beans (Navy Beans) +12.1

Almonds +3.6
Brazil Nuts +0.5

Caraway Seeds +2.3
Cumin Seeds +1.1
Fennel Seeds +1.3
Flax Seeds +1.3
Pumpkin Seeds +5.6
Sesame Seeds +0.5
Sunflower Seeds +5.4
Wheat Kernel +11.4

Fats (Fresh, Cold-Pressed Oils)
Borage Oil +3.2
Evening Primrose Oil +4.1
Flax Seed Oil +3.5
Marine Lipids +4.7
Olive Oil +1.0

Foods you should only
consume moderately


(In season, for cleansing only or with moderation)
Apricot -9.5
Bananna, Ripe -10.1
Bananna, Unripe +4.8
Black Currant -6.1
Blueberry -5.3
Cantaloupe -2.5
Cherry, Sour +3.5
Cherry, Sweet -3.6
Coconut, Fresh +0.5
Cranberry -7.0
Currant -8.2
Date -4.7
Fig Juice Powder -2.4
Gooseberry, Ripe -7.7
Grape, Ripe -7.6
Grapefruit -1.7
Italian Plum -4.9
Mandarin Orange -11.5
Mango -8.7
Orange -9.2
Papaya -9.4
Peach -9.7
Pear -9.9
Pineapple -12.6
Rasberry -5.1
Red Currant -2.4
Rose Hips -15.5
Strawberry -5.4
Tangerine -8.5
Watermelon -1.0
Yellow Plum -4.9


Non-Stored Grains
Brown Rice -12.5
Wheat -10.1


Hazelnuts -2.0
Macadamia Nuts -3.2
Walnuts -8.0


Fresh Water Fish -11.8


Coconut Milk -1.5
Sunflower Oil -6.7

Unhealthy Acidic Foods
- Try to avoid them!


Meat, Poultry, and Fish
Beef -34.5
Chicken (to -22) -18.0
Eggs (to -22)
Liver -3.0
Ocean Fish -20.0
Organ Meats -3.0
Oysters -5.0
Pork -38.0
Veal -35.0


Milk and Milk Products
Buttermilk +1.3
Cream -3.9
Hard Cheese -18.1
Homogenized Milk -1.0
Quark -17.3


Bread, Biscuits (Stored Grains/Risen Dough)
Rye Bread -2.5
White Biscuit -6.5
White Bread -10.0
Whole-Grain Bread -4.5
Whole-Meal Bread -6.5


Cashews -9.3
Peanuts -12.8
Pistachios -16.6


Butter -3.9
Corn Oil -6.5
Margarine -7.5


Artificial Sweetners -26.5
Barley Malt Syrup -9.3
Beet Sugar -15.1
Brown Rice Syrup -8.7
Chocolate -24.6
Dr. Bronner's Barley
Dried Sugar Cane Juice -18.0
Fructose -9.5
Honey -7.6
Malt Sweetner -9.8
Milk Sugar -9.4
Molasses -14.6
Turbinado Sugar -9.5
White Sugar -17.6

Ketchup -12.4
Mayonaise -12.5
Mustard -19.2
Soy Sauce -36.2
Vinegar -39.4


Beer -26.8
Coffee -25.1
Fruit Juice Sweetened with
Fruit Juice, Packaged, Natural -8.7
Liquor -38.7
Tea (Black) -27.1
White Sugar -33.6
Wine -16.4


Canned Foods
Microwaved Foods
Processed Foods

Table: pH scale of alkaline and acid forming foods
Source: "Back To The House Of Health" by Shelley Redford Young)


Now that we have an overview of the some of the causes “seeds” and promoters “fertilizers” of cancer (and other diseases); let us look at how the Raw Living Foods Diet plays its part in natural healing. As mentioned earlier, in future articles, I will drill down and extrapolate some of the concepts mentioned in this article so that you fully understand the causes and effects to make the most informed decisions about the most important aspect of your life: Your Health.

Remember that the raw living foods diet is rich in: enzymatic activity (over 100,000 different enzymes essential to the body’s processes), phytochemicals (powerful, yet not fully understood anti-oxidants and prohibitors of carcinogens), chlorophyll, abundant natural vitamins and minerals, all essential amino acids (pre-digested proteins easily assimilated by the body without digestive effort) oxygen, energy (lifeforce), and alkalinizing all of which promote and reverse the provokers and promoters of cancer: acidity, lack of oxygen, increased free radicals, poor digestion, suppressed immune system, and stress of all kinds.

Look towards Part Two Series One on the specific functions of enzymes, phytochemicals, chlorophyll and anti-oxidants. We’ll investigate the Top Three Foods for consumption, especially through juicing: Wheatgrass, Sunflower Sprouts and Pea green sprouts.


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