KEEPING MYSELF SAFE FROM COVID 19 and ITS VARIANTS

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 iherb.ph) 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.

Steaming:

• 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: eatright.org,thebetterhealthstore.com

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DOCTORS AND NUTRITION

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…
ALIVE AND WELL.

FAQ 6: Metabolic Therapy after Surgery and Chemo-Rad?

“I had surgery, and chemo and radiation thereafter. Can I still do natural metabolic therapy?”

Metabolic therapy is not counter-productive to orthodox therapy. As a matter of fact, I consider it a valuable adjunct to the success of chemo/rad, and even to surgery. One must understand that the tumor is not the disease – that it is just a symptom of a cancer gone malignant.  “The clinical problem in treating a cancer victim is clearing the body of accumulated toxins.” Though surgery removes the tumor, chemo/rad, which is formulated to target actively dividing cells, leaves a slew of dead cells the accumulation of which, if left unmanaged, may cause toxemia and eventual death. “Many cancer victims have had their tumors successfully treated only to die of toxic poisoning…” [Dr. Kelley One Answer to Cancer 1974, page 16)

It is the change in life-style, comprehensive nutritional supplementation, and the long and laborious period of detoxification (which can take from 3 to 12 months), that will weave its healing effects on the ravaged and weakened body.

Dr. Kelley contends that “prognosis for a cancer victim is very good when the kidney and lung functions are at least 50% of normal, and an optimistic spiritual attitude is maintained.” And that “the rate of recovery is subject to another law – that of blood supply. If the rate of blood supply to an area is great, recovery is fast. If the blood supply to an area is inadequate, recovery is very slow. Thus, we find that those with Hodgkin’s Disease respond quickly, while those with brain or bone afflictions have a much slower response” [17]

A word of caution: “Aperson who has had cancer will always be susceptible and must keep constant vigilance. If at any time the free active pancreatic enzymes in the body falls below the amount that is necessary to keep the cancer cells digested, malignancy will always re-develop. Many people make the false assumption that just because their test comes in negative, they are free from cancer for life. This mistaken attitude has shortened the life of many.”
[20-21]

Taking a Coffee Enema

HOW TO TAKE A COFFEE ENEMA

1.  Before the enema, do some form of mild exercise if possible, such as walking briskly. If one is extremely debilitated and weak, this step will of course need to be omitted until strength returns.

Making a Coffee Enema

Still from Dr. Kelley’s One Answer to Cancer (2010) pages 38-39, via alternative-doctor.com.  One will need:

– regular ground coffee for brewing: not instant, and not decaffeinated

– coffee pot must be either enamel-ware, corning-ware, or stainless steel: do not use aluminum or Teflon-lined pots

– filtered or distilled water: do not use chlorinated/fluorinated water from city supply