A mortal dread of surgery had kept VM from having a lump on her left breast checked sooner. Then, realizing that no amount of prayers would make the lump go away and that it was just steadily growing bigger, she finally decided to seek medical consult. A 12/13/2011 bilateral mammogram confirmed a suspicious 12 mm. rounded density on her left breast, and yet another non-palpable one deep in her right breast. She brought the results to my brother, the doctor, sometime before Christmas hoping to be referred to me for Metabolic Therapy (MT). She was however advised after examination to first have a biopsy to help identify the type of, if indeed it was, cancer so that a more suited chemotherapy could be prescribed after surgery. Continue reading
Category Archives: Dr. Efren Navarro
BITTER APRICOT KERNELS: VERY RICH SOURCE OF VITAMIN B17 (Laetrile/Amygdalin)
Bitter Apricot kernels are a very rich source of Vitamin B17 and is Dr Efren Navarro’s suggested substitute when Laetrile capsules are out of stock. They are now available on-line locally at iherb.ph with price in Philippine ₱.
Dr. Navarro has cancer patients take 7-10 kernels 30 minutes after each meal.￼
For preventive, apricot kernels work as well:
One (1) kernel per 10 lbs. of body weight is suggested, taken as snack in divided doses: for example- 150 lb. divided by 10 = 15 kernels; in three divided doses, that makes 5 kernels to snack on three (3) times a day. Please chew well.
FOOD SOURCES RICH IN VITAMIN B17 (Amygdalin)
* Cassava remains the best known local source of Vitamin B17.
* Tiesa comes a close second. Unfortunately, besides the fact that ripe tiesa is bothersome to eat as it sticks to the roof of the mouth, its distinctive ripe smell reminds one of a newborn baby’s poo (soiled diaper?).
Also high in Vitamin B17 are:
* Tamarind (sampalok), though seasonal here, those from Malaysia are found in our fruit stalls and supermarkets all year round. When available, I snack on tamarind on an empty stomach, about 2-3 hours after a meal to maximize benefits of its VitB17 content.
* Potato bean (singkamas), when young (meaning small) and freshly harvested, makes a sweet and crunchy snack by itself. And it’s really smacking good when dipped, even better marinated, in a concoction of apple cider vinegar, coco or brown sugar, and sea salt, then seasoned with black pepper.
* Black plum (duhat) pulp’s vitamin B17 is not as strong as that of cassava and tiesa, but it’s seed carries more of the vitamin than the flesh. One can save the seeds and extend one’s supply of B17 beyond this fruit’s season: Just wash and brush-clean the seeds; allow to air-dry very well; and grind to a powder.
With no tests yet on duhat powder, Dr. Efren Navarro advises a teaspoon of the powder in a glass of juice to start off, increasing gradually as tolerated.
* Ginger (luya), white and yellow, are commonly used raw to spice a salad or for pickled green papaya (achara)); when thinly pared with a peeler and air-dried then ground into powder, dissolving in hot water makes for instant ginger juice (salabat).
* Lima beans (patani) is better steamed at low heat, but not for too long… boiling or too much heat destroys the B17 in amygdalin-rich foods.
Control Cancer Naturally
I’m not saying cancer can be cured but, much like diabetes, it can be controlled. For Mama, who lived 27 more years after being diagnosed with stage IV cancer, all it took was to heed G. Edward Griffin’s advice in his book World Without Cancer—The Story of Vitamin B17, which bears repeating:
“…avoid excessive damage or stress to the body, minimize foods that pre-empt the pancreatic enzymes for their digestion, and maintain a diet rich in all minerals and vitamins—especially vitamin B17.”
Now, if cancer is so easily manageable through a nutritional approach, with relatively cheap and wholly natural remedies, why are these not being promoted? Why all the brouhaha, why the billions of dollars taken up by/for cancer research? The answer lies in what Griffin calls “the politics of cancer therapy.”