by Mark Sircus Ac., OMD - International Medical Veritas Association
In the instance of cancer, instead of treatments that either slash, burn or poison away the tumors and cancer cells, we are going to eat our way with pleasure to stronger health while removing one more cause of cancerous conditions.
Research at the Cancer Immunology Program at the Peter McCallum Cancer Centre in Melbourne, Australia has shown recently that the human immune system can stop the growth of a cancerous tumor without actually killing it.
There are many natural ways we can increase immune system strength and function and this is vital in our fight against cancer and many other chronic degenerative diseases. The consumption of spirulina in large quantities is at the top of my list of natural agents but in this chapter we rediscover Sourdough bread as “the staff of life,” for it enhances the entire immune system.
“If Americans do not change their eating and drinking habits within twenty years we will have nutritional obliteration.”
– Dr. James Beasley, Ford Foundation Project
Most of us do not know that before the 1950’s most bakeries ran 2 shifts of workers because the dough was fermented throughout the night with a long and slow natural fermentation process. The very first things corporate bakers did to increase profits was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for this second shift of workers. This seemingly innocuous cost-cutting decision would prove to have an incredible impact on our health as have a host of commercial processes in the food and agricultural areas.
The catastrophic changes in bakery procedures were a disaster that went largely unnoticed and today some bakeries produce some bread in just 40 minutes from start of dough to baked finish. The general public has become conditioned to commercial bread products and is uninformed about the effects of the commercial processing that regular bread undergoes.
Free of commercial yeast, sourdough breads have an aroma and distinctive flavors all of their own and are naturally leavened by a fermented starter.
Very basic sourdough bread that had once been fermented for a healthy 8 hours or more is not to be found anywhere except in ones own kitchen today. In commercial bread yeast levels are dramatically increased, accelerants and proving agents introduced including bromide, a known thyroid poison that was insanely substituted for iodine in the US. Fast-made bread is one of the most destructive implementations into the modern diet. It has become normal fare. Poorly-prepared and poorly-digested wheat is the chief contributor to the current plague of “gluten-intolerance,” obesity, diabetes, Candida diseases and many allergenic conditions all of which contribute to the conditions that cause cancer.