In 1999 Jerry Brunetti was diagnosed with Non-Hodgkin’s Lymphoma and given 6 months to live. He did not submit to chemotherapy, but rather, developed his own unique dietary approach to enhance his immune system. In this informative video, Jerry shares his personal experiences and provides his recipe for healthy living. You will learn about the crucial importance of minerals, which foods to choose for your best health requirements and what to avoid. After viewing this video you’ll realize the remarkable value of food in building good foundations, and providing buffers, to keep your body healthy.
Topics of the first video include:
- Why we are losing the ‘war’ on Cancer
- Metastasis kills 90% of the cancer patients; 50% die of cachexia (wasting disease).
- The virtue of the immune system in combating disease, including cancer.
- Chemotherapy agents MOP and CHOP are derivatives of WWI mustard gas.
- Angiogenesis and why cutting out the primary tumor is bad.
- Obesity, diabetes and the sugar consumption explosion.
- The greatest of health threats called Iatrogenic disease – illness caused by modern medicine.
- The superficiality of regular medicine with regards to the US cancer patient.
- Negative synergy of cocktails of different toxins.
- Why Prunes and Eggs are healthy foods.
- Selenium the antidote to mercury.
- The benefits of resveratrol.
- The benefits of Blueberries, Strawberries, Raspberries, Cranberries, Apples, Elderberries, Black Cherries, Lycopene, Pumpkins.
- How foods barely contain minerals in the US.
- Vegetables of the cross/cruciferous vegetables – “nr 1 vegetables in protecting against cancer”.
- Why antacids are not the answer to your stomach troubles.
Check out the accompanying resources page for slides and food advice.
Notes: (blue bold-faced emphasis is all mine)
Sugar and Cardiovascular Disease
Yudkin and colleagues in the 1960s3 and 1970s4 found that a higher intake of sugar was associated with increased CVD in both within-country and cross-country comparisons. A few recent studies have examined the link between sugar consumption and coronary heart disease (CHD). The Iowa Women’s Health Study5 showed no relation between the intake of sweets or desserts and risk of ischemic heart disease in 34 492 women monitored for 9 years. However, some major sources of sugar such as soft drinks were not considered. The Scottish Heart Health Study6 of 10 359 men and women found that neither extrinsic nor intrinsic sugars were significant independent correlates of prevalent CHD after adjustment for other major risk factors, but the data were not adjusted for other dietary variables. A recent report from the Nurses’ Health Study showed that women who consumed diets with a high glycemic load* (increased blood glucose excursions associated with intake of sweets or highly processed starches and sweets) had an increased CHD risk, with those in the highest quintile having a >2-fold risk during 10 years of follow-up.7 Simple carbohydrate alone was also predictive but did not reach statistical significance. This analysis controlled for total energy intake and other major dietary and nondietary risk factors.
Docosahexaenoic acid (commonly known as DHA; 22:6(ω-3), all-cis-docosa-4,7,10,13,16,19-hexa-enoic acid; trivial name cervonic acid) is an omega-3 essential fatty acid. In chemical structure, DHA is a carboxylic acid with a 22-carbon chain and six cis double bonds; the first double bond is located at the third carbon from the omega end.
Fish oils are rich in DHA. Most of the DHA in fish and more complex organisms originates in photosynthetic and heterotrophic microalgae, and becomes increasingly concentrated in organisms as it moves up the food chain. DHA is also commercially manufactured from microalgae; Crypthecodinium cohnii and another of the genus Schizochytrium. DHA manufactured using microalgae is vegetarian . Most animals make very little DHA through metabolism; however small amounts are manufactured internally through the consumption of α-linolenic acid, an omega-3 fatty acid found in plants, animals, and milk.
DHA is metabolized to form the docosanoids—several families of potent hormones. DHA is a major fatty acid in sperm and brain phospholipids, and especially in the retina. Dietary DHA may reduce the risk of heart disease by reducing the level of blood triglycerides in humans. Low levels of DHA result in reduction of brain serotonin levels and have been associated with ADHD, Alzheimer’s disease, and depression, among other diseases, and there is mounting evidence that DHA supplementation may be effective in combating such diseases (see external links at the end of this article).
Central nervous system constituent
DHA is the most abundant essential fatty acid (polyunsaturated fatty acids, PUFAs) in the brain and retina. It comprises 40% of the PUFAs in the brain and 60% of the PUFAs in the retina. 50% of the weight of the neuron‘s plasma membrane is composed of DHA.
Of all the fatty acids, DHA has the largest effect on brain PUFA composition. DHA is found in three phospholipids: phosphatidylethanolamine, ethanolamine plasmalogens, and phosphatidylserine (PS). It modulates the carrier-mediated transport of choline, glycine, and taurine, the function of delayed rectifier potassium channels, and the response of rhodopsin contained in the synaptic vesicles, among many other functions.
DHA deficiency is associated with cognitive decline. PS controls apoptosis, and low DHA levels lower neural cell PS and increase neural cell death. DHA is depleted in the cerebral cortex of severely depressed patients.
A large NIH drug trial is currently recruiting patients for evaluating DHA in Alzheimer’s disease. This is the first human trial of DHA. Animal studies in the TG3 transgenic mouse model of Alzheimer’s disease linked decreases in amyloid plaques and tau to dietary DHA. Animal studies also show that when combined with arachidonic acid (also present in fish oil), the effectiveness of DHA for preventing plaques was less than without it.
DHA was found to inhibit growth of human colon carcinoma cells, more than other omega-3 PUFAs. The cytotoxic effect of DHA wasn’t caused by increased lipid peroxidation or any other oxidative damage, but rather decrease in cell growth regulators. However, different cancer lines handle PUFAs differently and display different sensitivities towards them. Such preliminary findings point to the need for further research and are not proof that DHA does or does not provide any benefit for intended treatment, cure, or mitigation of cancer.
(NaturalNews) “Considering the large number of patients consuming NANSAIDs and the potential public health impact, until data from long-term, randomized, controlled trials become available, the FDA’s recommendation that a warning statement be included in all non-selective NANSAIDs product package inserts is justified”. Cheng JW, Ann Pharmacother. 2006 Oct;40(10):1785-96.
The above quote is from a scientific article in the National Library of Medicine and the term “all”(my emphasis) means exactly that. Vioxx illuminated the issue of safety for all non-aspirin non-steroidal anti-inflammatory drugs (NANSAIDs) and aftershocks are no less riveting. Even the American Heart Association is officially on record, “in patients at risk for heart disease these drugs should be the last line of defense in treating chronic pain”. Since over 10% of Americans are already diagnosed with heart disease, how large does this “at risk” list become, and what of our sons and daughters who are completely overlooked but die of heart attacks at younger and younger ages? These may not be polite, but they are absolutely pertinent questions.