Though many alternative treatments for cancer have demonstrated success over the years, there has been too little discussion on possible ways of preventing or suppressing cancer before it has a chance to attack, or controlling it effectively after it strikes. There is also the question of why we have become increasingly vulnerable to every form of cancer as each year goes by. Is there a direct link between easily researched and steadily increasing quantities of chemicals and additives in our food and water supplies, or has the removal of certain intrinsic factors from our refined western diets been more to blame? Specifically where vulnerability is concerned, there is compelling evidence that the removal of vitamin B17 from our diets has played the greatest single role.
Decades ago two books provided vital clues to one possible cause for the alarming increasing incidence of all forms of cancer. Though aimed at widely different readerships, both books looked at possible connections between vitamin deficiency and disease. "World Without Cancer" by Edward Griffin of California examines the growing conviction that vitamin B17 appears capable of preventing the onset of all forms of cancer, while the second book "Eat Fat and Grow Slim" by Richard MacKarness M.D., proposes a high fat diet for those tired of trying the 'lettuce leaf' approach to weight loss.
Initially it is difficult to see any connection between these two widely differing subjects, but connection there is. In their individual ways both books point towards two entirely different groups of people (one vegetarian and the other carnivorous) who suffer no cancers or heart disease at all while consuming local food in their native environments. This is a critical point, for without such a linkage it is far too easy for established medical researchers to lead the public astray with billions of dollars worth of research aimed at promoting radiation and chemotherapy treatments. During 1950 after many years of research a dedicated biochemist by the name of Dr. Ernst T. Krebs, Jr. isolated a new vitamin that he numbered B17 and called 'Laetrile'. As the years rolled by, thousands became convinced that Krebs had finally found the complete control for all cancers, a conviction shared by even more people today. Back in 1950 Ernst Krebs had no idea of the hornet's nest he was about to stir up.
Unable to patent B17 or claim exclusive rights to the vitamin, the pharmaceutical multinationals launched a massive propaganda attack of unprecedented viciousness against Laetrile, despite the fact that hard proof of its efficiency in controlling cancer now surrounds us. How is it any of us gets cancer in the first place - through exposure to cigarette smoking, intense sunlight or perhaps the effect of toxic food additives? Dr. Krebs thinks not. All of his hard biochemical evidence points to the fact that cancer is a simple deficiency disease of vitamin B17, long ago removed from our highly refined western diets. Krebs postulates that the so-called 'carcinogens' are merely stress triggers which finally expose the B17 deficiency with devastating effect.
The credibility of Krebs' claim is best illustrated by the vitamin C deficiency disease known as 'scurvy'. As with cancer there is no advance warning of scurvy; no tell-tale signs that the body is running low on vitamin C reserves. One minute the patient is a healthy person and the next an invalid. Recovery from scurvy is equally dramatic. Within days (sometimes hours) of high-dose vitamin C treatment the scurvy vanishes, reappearing only if vitamin C reserves once more drop below a critical (but undocumented) level. Thus if Ernst Krebs is right, alternative treatments such as Essiac, Oxygen, and electromagnetic therapies are continually fighting an uphill battle. The simple replacement of the 'lost' Vitamin B17 in our diets might contribute to an increased success rate for other alternative treatments, or replace them completely.
The proof Dr. Krebs has presented over the years to support his claim of 'lost' B17 in our diets is impressive. Centuries ago we used to eat millet and linseed bread rich in B17, but now we chew our way through wheat bread which has none at all. For generations our grandmothers used to carefully crush the seeds of plums, greengages, cherries, apples, apricots and other members of the botanical family Rosaceae, and diligently mix the kernels with their home made jams and preserves. Grandma probably didn't know why she was doing it, but the kernels of all these fruits are some of the most potent sources of B17 in the world. In the tropics, huge quantities of B17 are found in bitter cassava, also known as tropical manioc.
Research has proved that a Himalayan tribe known as the 'Hunza' never contract cancer or suffer from heart disease if they stick to their native diet which is exceptionally high in both apricots and millet. However, once exposed to western diets the Hunza become as vulnerable as the rest of us. Because the Hunza eat very little meat this might encourage large numbers of the vegetarian community to pat each other eagerly on the back whilst proclaiming: "See, we were right!"
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