Don’t we all love BBQs? The smoked flavor is just such a come-on!

Beware, though, as there are two (2) chemicals formed when muscle meat, including beef, pork, fish, or poultry is cooked using high temperature methods, such as pan-frying or grilling directly over coals or an open flame.

In laboratory experiments, heterocyclic amines (HCAs) and polycyclic aromatic carbons (PAHs) have been found to cause changes in DNA that may increase the risk of cancer.

HCAs, though not found in significant amounts in foods other than meat, are formed when the amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react to high temperatures.

PAHs, however, are formed:

  • as fat and juices from meat grilled directly over a heated surface, or open fire, drip onto the surface or fire, causing flame and smoke that then adhere to the surface of the meat;
  • when roasting over coals and smoking of meats;
  • when tobacco is burned – as in cigarette smoke;
  • in car exhaust fumes – from gas; and
  • also when wood and garbage are burned as the PAH generated from these sources can bind to, or form small particles in the air, and stay in the environment for long periods of time.

The formation of HCAs and PAHs varies by:

  •  meat type;
  • cooking method; and
  • “doneness” level (rare, medium, or well done).

Whatever the type of meat, all have high concentrations of HCAs:

  • when cooked at high temperatures, especially above 300 ºF (as in grilling or pan frying);
  • when cooked for a long time as they tend to form more HCAs – like well-done, grilled, or barbecued chicken and steak; and
  • when exposed to smoke as it contributes to PAH formation.

Even though no specific guidelines for HCA/PAH consumption exist, concerned individuals can reduce their exposure by:

  • avoiding direct exposure of meat to an open flame or a hot metal surface, and avoiding prolonged cooking times (especially at high temperatures) to help reduce HCA and PAH formation;
  • continuously turning meat over on a high heat source to substantially reduce HCA formation instead of just leaving the meat on the heat source without flipping it often;
  • removing charred portions of meat; and
  • refraining from using gravy made from meat drippings to reduce HCA and PAH exposure (29).

HCAs and PAHs become capable of damaging DNA only after they are metabolized by specific enzymes in the body, a process called “bioactivation.” Studies have found that the activity of these enzymes, which can differ among people, may be relevant to the cancer risks associated with exposure to these compounds.

Gleaned from Chemicals in Meat Cooked at High Temperatures and Cancer … › diet › cooked-meats-fact-sheet



Unaware of a sensitivity to dyes, I went into anaphylactic shock while undergoing IV pyelography, an xray exam of the genito-urinary tract using dye, back in the early 80’s.  I have since been hyper-allergic to anything processed, even white sugar.  Along with the history of cancer in the family, and a 4+ positive Navarro HCG titer back in 2012, I deem myself unsuitable for vaccination.

That said, although i take Ivermectin 15mg. 1 capsule every 2 weeks, a prophylactic prescribed by Dr. Allan Landrito, foremost in my mind is the need to naturally strengthen my immune system, so that besides observing all prescribed precautions, I keep myself safe and well in these times of COVID-19 and its variants with a healthy lifestyle.

I take my maintenance enzyme- ULTRA-ZYME (available online at 1 tablet 3 times a day with meals to digest food consumed, leaving the body’s supply of pancreatic enzymes available for the control of any malignancy.

I limit my protein intake to 2 eggs a day at breakfast, or 1 at breakfast and 1 at supper, and just a matchbox-size of meat OR chicken, OR if fish, just palm-sized, augmenting these with nuts, beans, vegetables, oatmeal and quinoa to provide the protein that the body needs for normal cell function.

I take my ALL NATURAL/NO PRESERVATIVE supplements after meals:

  • Sodium Ascorbate 500mg.- 1 cap, 2x a day- after breakfast and dinner (promotes healing, help prevent bacterial/viral infections);
  • Moringa (Malunggay)- 1 capsule, 2x a day- after breakfast and dinner (fights inflammation, bacterial, fungal, and viral infections, used as remedy for cancer and diabetes);
  • Turmeric- 1 cap once a day after breakfast (its curcumin is an effective anti-inflammatory and anti-oxidant);
  • Cod Liver Oil (Vitamin A&D)- 1 gelcap once a day- after breakfast. (Vit A is for resistance to respiratory infections, good for eyes, hair, skin, gums; Vit D taken with Vit A and C aids in preventing colds);
  • Vitamin E 400 I.U.- 1 gel cap once a day- after breakfast (assists in delivery of needed supplements; NOT to be taken with ferrous sulfate, an inorganic iron);
  • No-Flush Niacin 525 mg.- 1 cap once a day- after breakfast (converts food to energy and helps digestive system);
  • CoQ10 60 mg.- 1 cap once a day- after dinner (needed to produce energy for cell growth and maintenance);
  • Calcium Citrate with Vit D3- I tab OD after dinner (maintain strong bones, healthy teeth, regular heartbeat);
  • Basic Multi- 1 cap once a day (OD) after dinner;
  • Folic Acid 400 mg. – 1tab OD after dinner (assists in bowel absorption of nutrients);

I pace my meals at 5-hour intervals with just water in-between: breakfast at 8 a.m., lunch at 1 p.m., dinner at 6 p.m.; the 14 hours of incidental fasting between dinner and breakfast actually rests my body from the steady stream of food it usually has to process, gives my body the chance to cleanse itself of toxins, while converting needed energy from fats, thus boosting my natural energy levels. Surprisingly, and happily for my troubled knees, my weight went from 138 to 118 lbs. effortlessly, and have kept it there. The downside? Crepe skin on thighs and upper arms from the weight loss- not really much of a problem, easily covered up anyway.

I do steam inhalation for 10-15 minutes daily as a precautionary measure – better safe than sorry, I say- with a natural preventive. Aware as how the common cold, the flu, and COVID-19 present the same symptoms, all being Coronavirus, the signs and symptoms they share can mislead to self-medication, and cause serious delay and dire consequences.


  • For lack of cardboard, I recycled a large sturdy paper bag to make a cone, one end snugly fitted around the lip of a water kettle or pot, to prevent steam from escaping; the other end large enough to cover my face;
  • I heat water to rapidly boiling in a kettle or pot;
  • Remove from fire, add 1 tsp. non-iodized rock salt to the boiled water; and
  • Fit the cone onto the kettle or pot to efficiently direct saliferous steam;
  • Initially, as the steam is extremely hot, I keep my face from the cone opening at a distance where heat is tolerable, closing in as the heat of steam dissipates;
  • I ALTERNATELY slowly inhale steam through nose, exhale through the mouth, THEN slowly inhale steam through mouth, exhale through nose. That way, the saliferous steam gets to cover every nook and cranny of the throat and paranasal sinuses where the virus nests or parks for 4-5 days.
  • As I stay at home, I only steam twice a day when my day maid comes twice weekly to wash and clean; or, if and when I have to answer the doorbell and receive home deliveries.
  • I generally advise cancer patients I mentor who go to the market or do groceries, or those who work or meet with people, to steam 2 x a day.
  • To most others, I say: “Listen to your body: ANYTHING OUT OF THE ORDINARY – be it headache, sinus problem, runny nose, dry mouth/tongue, raspy throat, don’t wait for the fever or cough – START STEAMING 3x a day! 

A word of caution: these variants don’t seem to nest too long, IF AT ALL.  Unlike the COVID19, they fast-track and wreak havoc and pneumonia on the lungs!   So play safe – STEAM!  Nothing to lose, everything to gain.

We are what we eat, so I usually cook from scratch, and when shopping for groceries, check out labels for Nutrition Facts and ingredients.

  • NO Palm, Corn, or Soybean Oil, shortening or partially hydrogenated oil- all source of evil trans fat;

I USE coconut oil (Minola) for cooking instead.

  • NO White flour, white rice, pasta, and bread- they are without fiber and nutrients, therefore easy to digest, which in turn causes blood sugar and insulin problems;

I take whole wheat or rye bread, use coco flour if/when I bake bread, oatmeal for champorado, and sotanghon instead of pasta, with a variety of home-made sauces.

  • NO High Fructose Corn Syrup and Artificial Sweeteners-

HFCS from GMO corn, is in practically everything- in sodas, energy drinks, snacks, candies; sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet N’Low, Sugar Twin), and sucralose (Splenda) trick one to eat with abandon, harm one’s metabolism.

I only USE coco sugar for everything- for baking, making sauces, mixing condiments; making my own ketchup, i use unflavored gelatin powder for stabilizer.

  • NO Sodium Benzoate and Potassium Benzoate- carcinogenic, dangerous levels of benzene build up when combined with ascorbic acid in energy drinks, and when plastic bottles of soda are exposed to heat;

I only DRINK warm water… but with kalamansi and 1tbsp honey first thing in the morning for anemia, and for proper rehydration particularly in this ungodly warm weather, i make sure i drink at least 8-10 glasses of water a day.

  • NO BHA, BHT, and BPA- carcinogenic preservatives and generally found in butter, cereals, potato chips and baked goods, and in plastic bottles and food containers; also in lipstick, moisturizers and other cosmetics;

I only use organic butter from free range cows, snack occasionally on roasted skin-on potato chips, fish chips made from cassava starch; and except for the occasional lipstick, I don’t use any of those, at all;

  • NO Sodium Nitrates and Sodium Nitrites- these are preservatives found in processed meats like bacon, hotdogs, luncheon meats, deli meats, tosino, langoniza, etc.;

I prepare my tosino, langoniza, tapa from scratch; to keep the meat red, i add powdered Vit C tablets to the marinade.

  • NO Artificial Colors- particularly when shopping for children, and when purchasing medications – letters cum numbers mean artificial chemicals that have been linked to cancer.

I choose natural food products only. 

  • NO MSG- Monosodium glutamate, though present in some natural foods, is exploited by the processed food industry. Hydrolyzed, and at high levels, they have been shown to affect brain chemistry.

A pinch of muscovado or sugar in place of MSG works well as a food enhancer.

Most of the above NO-NOs are found in:

  • flavored and textured products like pasta sauce, salad dressings, yogurt, and cake mixes;
  • those not in their natural form as potato chips, crackers, granola bars, or those not naturally occurring like sodas, donuts, cookies, and candy;
  • packaged complete meals including frozen pizza, and microwaveable dinners.

Note: Got the list of 8* materials from a Healthy Options Lifestyle News Digest article which noted source:,


Doctors & Nutrition

Dr. Philip Binzel in Alive and Well asks:

Is there any hope that nutritional therapy will ever be accepted by the
medical profession? In my opinion, it is not a matter of “if”, it is only a
matter of “when.” As a patient of mine said to me several years ago,
“If doctors in this country don’t start going to nutrition, the patients are
going to stop going to the doctors.” The use of nutrition in the
prevention and treatment of disease will come from the ground up,
not from the top down. People are getting more nutritionally oriented
and are going to insist that their doctors do the same.

In regard to the treatment of cancer with nutritional therapy, before
this comes about, two things are going to have to happen:

  1. The medical profession is going to have to realize that they have
    been treating the wrong thing. They are going to have to realize that,
    as long as they continue to treat just the tumor alone, they are going
    to continue to get the same poor results that they have always had.
  2. The medical profession is going to have to accept the fact that the
    quality and quantity of life for the cancer patient obtained through
    nutritional therapy is far superior to anything available through our
    present modalities. In simpler terms, these people on nutritional
    therapy feel better and live longer.

I, most certainly, do not want to leave the impression that everything
about nutrition that can be known is now known. The very opposite is
true. We have only just begun to scratch the surface of our
understanding of the relationship between nutrition and disease. It is
my opinion that we must first understand the defense mechanisms of
the body. Why do these defense mechanisms respond so rapidly in
some situations and so slowly in others? What systems of the body
are involved in the defense mechanisms? In what order do they
respond? Once we have the answer to these questions we can then
determine what nutritional ingredients are necessary to keep those
systems of the body functioning normally.

The fact that we do not have the answers to the above-stated
questions does not mean, however, that we should not use the
information that we do have to its fullest extent. The pure medical
scientist will not use any form of treatment until he fully understands
why it works and how it works. The good practitioner, on the other
hand, will use any form of treatment that works, even if he does not
understand exactly why and how it works.

There are many examples of good practitioners in the annals of
medical history. Dr. Semmelweis, in 1860, insisted that all doctors
wash their hands before delivering a baby because, by so doing, it
eliminated “child bed fever.” He knew it worked, but he did not know
why or how it worked. He was removed from the hospital staff and
ostracized by the medical community. It was not until about the time
that Dr. Semmelweis died in 1865 that Dr. Lister discovered bacteria.
Dr. Lister was able to prove that Dr. Semmelweis was right and why
he was right. I doubt that Dr. Fleming in 1925 knew why he could
cure pneumonia by giving his patients moldy bread. He knew it
worked, but he did not know why or how it worked. It wasn’t until
some time later that he discovered a fungus in moldy bread that could
kill certain bacteria. This fungus eventually became known as
penicillin. Dr. Fleming was ridiculed by the medical profession for his
work. It would be another fifteen years before penicillin came into
use. By then, thousands of patients had died from pneumonia.

So it is with nutritional therapy in the treatment of cancer. I hope in
this book that I have been able to present sufficient evidence to show
that it works, even though at this time we do not know exactly why
and how it works.

After all is said and done, the true measurement of a good physician
is not necessarily how much he knows. It is, instead, how willing he is
to search for, find and then use whatever forms of treatment, which in
his opinion, will give his patients the very best chance to remain…

Tumor management and Nutritional therapy

Also from Dr. Philip Binzel’s last chapter of Alive and Well: One Doctor’s Experience with Nutrition in the Treatment of Cancer Patients (1994) :

Nutritional therapy treats the defense mechanism, not the tumor. I do not want anyone reading this book to think, “If I get cancer, I’ll go on a nutritional program, and my tumor will magically disappear.” No, it won’t. I am sure that there are still some of you who are concerned about “What are you going to do about the tumor?” There are only three times when I am concerned about the tumor:

1. If the tumor, because of its size or position, is interfering with some vital function, you have to deal with the tumor by whatever means are best available.

2. If the tumor, because of its size or position, is causing pain, you have to deal with the tumor by whatever means are available.

3. If the presence of the tumor presents a psychological problem for the patient, have it removed.

In general, if the tumor is easily accessible and if the patient wishes to do so, I like to have the tumor removed. Not all doctors doing nutritional therapy agree with that. I feel that by removing the tumor the body has one less thing with which to cope. If the tumor is remote, not causing any problem and the patient agrees, I leave the tumor alone. Again, I stress the fact that the tumor is merely a symptom, not a cause. If you take care of the body, the body will take care of the tumor. That doesn’t mean that the tumor will go away, but it is unlikely to cause a problem.

I am not opposed to the use of radiation. I am not opposed to the of chemotherapy. There are times when a small amount of radiation for a short period of time can relieve pain and/or be life-saving to a patient. There are times when a small amount of chemotherapy for a short period of time can do the same. It is not the use of these that I so vehemently oppose, it is their abuse. The theory used in this country is that, if a little does some good, a whole lot more will do a whole lot better. Patients are getting radiation and chemotherapy who
do not need it. Those who do need it are often getting far more than they need, thereby doing them much more harm than good.

The ultimate question is, “Does nutritional therapy work?” That depends on how you define “work.” If you are tumor oriented and are looking for something to make the tumor magically disappear, no, it doesn’t. If you are looking for something that will prevent the disease from spreading and save the life of the patient, yes, it does. I have not said anything about the cost of nutritional therapy. I have no way of knowing what other doctors charge for their services. I do know the cost to the patient for their vitamins, enzymes, and Laetrile. I do know that for my patients their total cost for one year, including my services, is about one-half the cost of one radiation treatment and about one-third the cost of one chemotherapy treatment.

“Treat the Cause, Not the Symptom”

Dr. Philip Binzel in the last chapter* of his book, Alive and Well: One Doctor’s Experience with Nutrition in the Treatment of Cancer Patients (1994) :

The most logical question for anyone to ask at this point is, “If nutritional therapy is as successful as you say, why isn’t every doctor in this country using it?”

Is there politics involved with cancer therapy? I have every reason to believe that there is.

Is money a factor? For some doctors it may be. There is a lot of money to be made in surgery, radiation and chemotherapy. …simply putting a patient on a good diet, giving them some vitamins, enzymes, etc. and checking on them from time to time does not produce much revenue.

More importantly, I am convinced that most doctors in this country are dedicated individuals. They will do anything that they think will help their patients. However, the problem with most of the doctors is that they are “tumor-oriented.” They have been trained to be “lump and bump” doctors with no concept of how nutrition relates to disease.

Here’s what I mean. When a patient is found to have a tumor, the only   thing the doctor discusses with that patient is what he intends to do about the tumor. If a patient with a tumor is receiving radiation or chemotherapy, the only question that is asked is, “How is the tumor doing?” No one ever asks how the patient is doing. In my medical training, I remember well seeing patients who were getting radiation and/or chemotherapy. The tumor would get smaller and smaller, but the patient would be getting sicker and sicker. At autopsy we would hear, “Isn’t that marvelous! The tumor is gone!” Yes, it was, but so was the patient. How many millions of times are we going to have to repeat these scenarios before we realize that we are treating the wrong thing?

In primary cancer, with only a few exceptions, the tumor is neither health-endangering nor life-threatening. I am going to repeat that statement. In primary cancer, with few exceptions, the tumor is neither health-endangering nor life-threatening. What is health-endangering and life-threatening is the spread of that disease through the rest of the body.

There is nothing in surgery that will prevent the spread of cancer. There is nothing in radiation that will prevent the spread of the disease. There is nothing in chemotherapy that will prevent the spread of the disease. How do we know? Just look at the statistics! There is a statistic known as “survival time.” Survival time is defined as that interval of time between when the diagnosis of cancer is first made in a given patient and when that patient dies from his disease. In the past fifty years, tremendous progress has been made in the early diagnosis of cancer. In that period of time, tremendous progress had been made in the surgical ability to remove tumors. Tremendous progress has been made in the use of radiation and chemotherapy in their ability to shrink or destroy tumors. But, the survival time of the cancer patient today is no greater than it was fifty years ago. What does this mean? It obviously means that we are treating the wrong thing! We are treating the symptom — the tumor, and we are doing absolutely nothing to prevent the spread of the disease. The only thing known to mankind today that will prevent the spread of cancer within the body is for that body’s own defense mechanisms to once again function normally. That’s what nutritional therapy does. It treats the defense mechanism, not the tumor.

The woman with a lump in her breast is not going to die from that lump. The man with a nodule in his prostate gland is not going to die from that nodule. What may kill both of those people is the spread of that disease through the rest of their bodies. They got their disease because of a breakdown of their defense mechanisms. The only thing that is going to prevent the spread of their disease is to correct the problem in those defense mechanisms. Doesn’t it seem logical then, that we should be a lot less concerned with “What are we going to do about the tumor?” and a lot more concerned about what we are going to do about their defense mechanisms?