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For centuries, nitriloside-rich plants were used by Africans as a food and medicinal agent without manifesting any side effects. This diet has been one of the deciding factors that protected the integrity of the biochemical processes in African people. Preventing the formation of cancer cells, appear to be closely related to the traditional African diet. Let’s examine the science behind this ancient wisdom.
Numerous studies have demonstrated the anti-cancer effect of nitriloside food nutrients. Its molecular composition was first isolated and identified in the 1950’s by Dr. Ernst T. Krebs, a biochemist in San Francisco. He advanced the theory that cancer was caused by a deficiency of the compound nitriloside.
According to Dr. Krebs, cancer is the result of “over-healing” of the body. This is why smoking, a poor diet, or excessive exposure to the sun, or any number of harmful chemicals can cause cancer. Anything that causes damage to the body can lead to cancer if the body’s healing processes are not functioning properly. And, indeed, this has been proven to be true.
According to Dr. Stewart Jones, author of Nutrition Rudiments in Cancer, “When cancer begins to form, the body reacts by attempting to seal it off and surrounding it with cells that are similar to those in the location where it occurs. A bump or lump is the initial result.”
According to G. Edward Griffin’s book, World without Cancer, “Anything that produces prolonged stress or damage to the body can initiate the healing process. If this goes unchecked because the body lacks the necessary chemical ingredients to restore the equilibrium, then the result is cancer.”
It is significant that prior to African people’s arrival to the Americas, there were no known records of them contracting cancer while maintaining their traditional diet. Millet was once Africa ’s staple grain. It is high in nitriloside content. In fact, missionary and medical journals have recorded many cancer-free tribes all over Africa .
As far back as 1913, Dr. Albert Schweitzer, the world famous medical missionary to Africa, discovered the basic cause of cancer. Although he had not isolated the specific nitriloside compound, he was convinced from his observations that a difference in food was the key. In his preface to Alexander Berglas’s book, Cancer: Cause, and Cure, he wrote:
“On my arrival in Gabon (Africa ) in 1913, I was astonished to encounter no cases of cancer. I saw none among the natives two hundred miles from the coast… I cannot, of course, say positively that there was no cancer at all, but, like other frontier doctors, I can only say that, if any cases existed, they must have been quite rare. This absence of cancer seemed to be due to the difference in nutrition of the natives compared to the Europeans…”
From all over the African continent, the one thing Africans have in common is that the degree to which they are free from cancer is in direct proportion to the amount of nitrilosides found in their diet. As much as 80% of the tropical African diet consists of nitriloside and thiocyanate yielding foods. The main staples of sub-Sahara Africa are cassava, yams, sorghum, and millet grains. Let us reinforce our knowledge with the science of how nitriloside foods work to fight cancer, sickle cell anemia and other chronic diseases.
Bio-chemical Process of Nitriloside against Cancer Cells
The nitriloside compound is a crystalline structure which contains two units of glucose (sugar), one of benzaldehyde, and one of cyanate, which are tightly bonded together. Locked together in this natural state, it is completely inert chemically and has absolutely no effect on human tissue.
There is only one substance that can unlock the nitriloside molecule and release the cyanate and benzaldehyde. That substance is an enzyme called “beta-glucosidase”, which is known as the “unlocking enzyme”. When the nitriloside molecule comes in contact with this enzyme in the presence of water, both the cyanide and benzaldehyde are released, which are high toxic by themselves. Now both of these substances working together are at least a hundred times more poisonous than either of them separately. This phenomenon is known in biochemistry as “synergism”.
Perhaps the most interesting fact of all about this biochemical process is that the “unlocking enzyme” is not found anywhere in the body except at the cancer cells, where it is always present in large quantities, as much as one hundred times that of the normal cells. The result is that the nitriloside molecule is unlocked at the cancer cell site, releases its poisons to the cancer cell, and only to the cancer cell!
Another important enzyme in this process is called “Rhodanese”, which is called the “protecting enzyme”. This is because it has the ability to neutralize the cyanate by converting it instantly into nourishing by-products, which are actually beneficial and essential to health. But more than that, the protecting enzyme is found in great quantities in all parts of the body except at the cancer cell site, which prevents the cancer cells from being protected. On the other hand, healthy cells are protected, because of the excess of this enzyme which completely neutralizes the effect of the unlocking enzyme.
There are voluminous private records and medical papers written and published by well-known nutritionists, and physicians who have used nitriloside therapy in the treatment of their own cancer patients, with an effectiveness approaching 100%! It has been used to control and cure breast cancer, prostate cancer, lung cancer, skin cancer, and colon cancer, without any toxic side-effects.
The Controlling of Sickle Cell Anemia through African Nutritional Factors
Another benefit of the traditional African diet is the connection between nitriloside plants and the control of sickle cell anemia. In Africa , and other parts of the world, people of African descent have developed sickle cells in the blood apparently as a natural immunity to malaria. The development of the sickle cell trait was dependent, in part, on the nitrilosidic chemistry of the native African diet.
Once Africans were transported to the Caribbean and the Americas , their diet became deficient in the nutrients needed to inhibit cell sickling in the blood. The result is the painful hemolytic crisis caused by the clumping of the red blood cells. According to research developed by Dr. Robert Huston which appeared in the American Journal of Clinical Nutrition in 1974, he learned that sickle cell anemia could be controlled by cyanate tablets. However, cyanate is also produced by nitriloside plants acting within the body, and it seems logical to assume that this is the way nature intended it to be taken.
According to Barbara Dixson’s book, Good Health for African Americans, “In Africa , an estimated 25 percent of the population carry the sickle cell trait, yet the incidence of sickle cell disease itself is rare. In fact, from 1925 to 1950, it was estimated that fewer than one hundred cases of sickle cell anemia were reported throughout the continent.” As is well-known, sickle cell anemia is relatively rare in the Caribbean. Those with the sickle cell condition are found living healthy into old age, and few ever experience serious crises.
In fact, the Jamaican diet is rich in Thiocyanate where cassava and yams are staples. It is proposed that sickle cell anemia represents an “unrelieved nutritional condition” which is dependent on the presence of thiocyanate and nitrilosides in Africans who are genetically predisposed to the disease. The significance of this research is that the solution to sickle cell anemia can be found in the field of nutrition rather than drugs, blood thinners, and blood transfusions.
Other Health Benefits of African Nutritional Factors
Another welcomed consequence of eating nitriloside and thiocyanate plant foods is that they prevent high blood pressure, arthritis and rheumatism, gastrointestinal disorders, and cardiovascular disease.
Experiments conducted by Dr. Ernest Krebs have indicated that trace amounts of cyanate and benzaldehyde released in the mouth and intestines are a part of the delicate balance of nature and serve beneficial effects in the human body. In the mouth and stomach, these chemicals apparently attack the bacteria associated with tooth decay and bad breath.
The large and small intestines are home for over four hundred different kinds of microorganisms, mostly bacteria, flora, and some fungi. These microorganisms live in harmonious, symbiotic relationship with us, provided the conditions are favorable and the friendly bacteria (Lactobacillus acidophilus and Lactobacillus bifidus) are sufficient in quantity. These bacteria feed on the fermentable carbohydrates in our diet (found in grains, beans, vegetables, fruits, roots, and seeds).
If the African body type lacks in a sufficient diet rich in nitriloside and thiocyanate plant foods, it causes a decrease in the number of favorable intestinal bacteria and a subsequent increase in unfavorable organisms. This is the beginning of many problems such as gas and constipation, yeast infections, to colon and rectal cancer. However, African Nutritional Factors, interact with the “bacterial micro-flora” in the stomach and colon to suppress or eliminate the ailments associated with westernized foods.
High Blood Pressure and Heart Disease
But, more than that, thiocyanate is known as a natural regulator of blood pressure, which helps to prevent hypertension (high blood pressure) in African physiology. High blood pressure is a condition in which the muscles in the walls of the arteries constrict, causing the heart to pump harder or in which arteries have lost their elasticity due to arteriosclerosis. One of its underlying causes is a deficiency of African Nutritional Factors.
Dr. Afrika states in his book, African Holistic Health:
“Hypertension is usually caused by a lack of proper nutrition. Improper nutrition weakens the internal organs, immune system, and lowers the organs’ abilities to utilize nutrients which feed the body. The body begins to starve because the loss of proper nutrients creates a nutritional debt. Moreover, the nutritionally starved body tries to get more nutrients to pay the debt. Consequently, the body demands more food (nutrients in the blood ) by drawing on more (below-nutrient-level) blood. In order to increase the blood supply the body begins to increase the pressure. The increase in pressure is the body’s attempt to feed itself.”
The body is merely defending itself by reacting with high blood pressure caused by a poor diet lacking in essential plant nutrients.
Traditional African doctors consider heart disease (arteriosclerosis, heart attack, stroke, and hypertension) to be a combination of poor nutrition and destructive eating habits. When this occurs, there is a tendency for cholesterol to accumulate in the arterial lining. The major cause is a loss of vein and artery flexibility due to a lack of biochemical precursors and enzymes which prevents the artery walls from deteriorating. These chemical precursors have been found in natural foods containing nitrilosides.
Arthritis and Rheumatism
The fact is nitriloside food factors also serve as bio-chemical mechanisms in African physiology to prevent rheumatism and arthritis. Once they enter into the blood stream, derivative compounds called “salicylates” are produced. This natural compound helps to fend off arthritis and rheumatism.
Some African health practitioners including myself attest to the theory that many toxins bind to cell membranes and disturb cellular metabolic functions, and can cause tissue damage which contribute to many of the symptoms of rheumatism, arthritis, and muscle aches. Intestinal bacteria – “Proteus mirabilis”, for example, an organism recently implicated in rheumatoid arthritis, is believed to be produced by the toxic waste in the body causing painful joint inflammations.
Whereas rheumatoid arthritis disease afflicts millions of people of African descent in the U.S., affecting one in 10, very few cases have been reported among the larger populations of tropical Africa. This has defied explanation in Western health sciences. According to African traditional medicine, rheumatism and arthritis is a disease reaction which creates inflammation caused by crystallized urine and toxic waste. These impurities accumulate around the joints, bone lining and connective tissues.
Arthritis is waste in the bone joints while rheumatism is waste in the muscles. Both of these diseases are caused by the same thing – excessive fat and meat, synthetic foods, and a poor diet deficient in thiocyanates and nitrilosides.
In this connection, Robert Houston, M.D., author of Sickle Cell Anemia and the Metabolites of Vitamin B17, compared the rate of rheumatoid arthritis between African-Americans and continental Africans. He found that Africans living in West Africa and throughout tropical Africa only experienced rare cases of rheumatism, arthritis, and osteoarthritis where millet and sorghum grains are staples. He also found that a “salicylic acid isomer” is nutritionally produced from the nitriloside in millet and sorghum grains which works in the body to nourish healthy tissue and joints.
As demonstrated in the foregoing research, nature has assigned to the African body-type a specific diet for keeping it vital, healthy, and free from cancer. There is much yet to be learned about our bodies, and no one can claim nitrilosides are the whole answer. It is possible that an important role also may be played by other vitamins and enzymes. However, nitriloside rich foods and vitamins seems to be the most vital and direct acting of all these factors. It is an interlocking part of the total African bio-chemistry.