posted on Feb, 26 2017 @ 10:19 AM
a reply to: soficrow
One thing to note. Some of the natural Oncolytic virus's seem to be ignored by the Pharma companies to get into clinical trials even though they are
very effective and safe to humans. Why, why do they make genetically modified viruses to apply for trials while ignoring natural solutions. You know
the answer as well as I, they cannot patent natural, they want to make money on these things and try to convince people nature cannot help us. So the
info is out there, the wise can see it, the unwise will believe the phrma companies have the only answer.
Now, I have the FUT2 polymorphisms that make me a nonsecretor. This means I cannot easily get infected by some viruses, like the norovirus or
rotoviruses which actually do have some ability to kill cancer. Colon cancer risk is higher in my group. Maybe this is relevant to what we are
discussing here. I can go eat on cruise ships and be exposed to these things and not get sick easily. But if exposure actually helps you, maybe I
need to go out on cruise ships and go frequently to restaurants and eat, maybe it helps some people not get cancer. It is hard to say, maybe and
I'm happy that I can go out and eat without having to worry about getting sick. The problem is that the latex gloves they use in food preparation are
more of a hazard to me than the virus. Darn latex.
I get a plain old cold once in a while, my protection does not protect me from that. I have protection more than most from certain flu viruses and
certain microbes. The FUT2 mutations protect a person from H-pylori pretty well. It took me many articles to figure that out. A lot of official
interpretations say that FUT2 actually ups the risk of H-pylori. The other half say it dampens the risk of H-pylori problems. The evidence itself
shows that it inhibits H-pylori. People with H-pylori overgrowth are at an increased risk of some cancers so knowing this correctly is important.
Unless I take immune blockers or inhibitors I should not get an overgrowth of H-pllori which means my risk for certain types of cancer is lessened.
H-pylori actually moderates stomach acid if I remember right, but I have low stomach acid and that alone can boost cancer risk without the H-pylori.
There are so many variables to consider, but knowing which cancers you are more susceptible to is more helpful. I can structure my diet to help
protect me from the most risky cancers I have a susceptability to. Actually, I am eating a lot more of the foods now that I consider good tasting. I
guess sometimes things that you like actually protect you from cancer. Most of our foods now are home made, we use recipies that our parents and
grandparents used and boy, are those recipes good compared to what is being done nowadays. We use grass fed organic beef, naturally aged, grown by a
farmer we have known for many years.
Actually, cooking in a cast iron woodstove oven makes things taste much better than cooking them in our electric range oven. I wish I had the
ability to run tests to see what chemical changes are occuring between the foods cooked both ways. In some cases, the difference is extreme,
especially with meats and pies and stews. I have already concluded that food chemistry differences are at play, full range heat frequencies alter the
way molecules combine, altering a lot of food chemistries. We evolved with this extended range of frequencies cooking our foods, using this broader
spectrum could actually possibly help us to stay healthier. Cooking in a stone oven would also give a different frequency range and also cooking in
cast iron pots and pans will increase the frequency range sometimes. Old furnaces used to have cast iron heat exchangers and these also seemed to
produce a more cozy heat.