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Anti-Cancer Capabilities of Friendly Bacteria
Your body is made up of around 75 trillion cells. Through
an orderly process called mitosis, or cell division, new cells
develop from pre-existing ones. This is how the human body
grows. Unlike normal cells, cancer cells do not follow this
orderly growth pattern; they do not play by the rules. Unreceptive
to the normal signal to stop reproducing, they multiply uncontrollably
and eventually form a lump, or tumor. Tumor growth eventually
interferes with the ability of the different body structures
to perform their appointed functions. The result is illness
or death.
Most cancer types, of which there are more than 150, have
different causes, different symptoms, and vary in aggressiveness.
Most types fall under four general categories:
1. Carcinomas, which affect the skin, glands, and internal
organs.
2. Sarcomas, which affect muscles and bones.
3. Lymphomas, which affect the lymphatic system.
4. Leukemias, which are cancers of blood-forming tissue.
In all of these categories, with the exception of leukemia,
cancerous cells multiply to form malignant (cancerous) tumors.
Not all tumors, however, are malignant. Benign growths, unlike
malignant ones, are usually encapsulated within a membrane,
and, although they may grow larger, they do not spread to
other areas of the body. The word benign literally means "harmless."
In its early stages, cancer is very difficult to detect.
When examined under a microscope, a young cancer cell looks
very much like the healthy cell in which it originated. However,
once this cell begins to multiply wildly, duplicating itself
into a malignant lump, the cancerous cells can no longer be
recognized as offspring of the original healthy cell.
Many cancers spread (metastasize) to other parts of the body
by releasing cancer cells into the bloodstream or lymphatic
system. These cells are then carried to other areas of the
body, often far from the original site, where they begin reproducing.
Although we don’t know exactly why some cells become
cancerous, we do know that certain factors increase the odds
of certain cancer types. Environmental factors and diet are
the two major causes; although genetic predisposition and
stress are also believed to play a part.
Carcinogens—substances that can cause the growth of
cancer—are lurking everywhere. You can’t escape
them all, even if you try. Environmental carcinogens include
any of the many natural or manufactured substances that can
cause cancer. They include chemical agents, physical agents,
and certain hormones and viruses. Some common carcinogenic
substances include arsenic; asbestos, uranium, vinyl chloride,
radiation, ultraviolet rays, x-rays, vehicle emissions, and
various substances derived from coal tar.
REDUCING YOUR CANCER RISKS
Although it is impossible to avoid all of the risk factors
of developing cancer, be aware that sound lifestyle choices
can reduce your odds tremendously. Many of the factors that
add to your risk of developing cancer are under your personal
control.
Using tobacco, in any form, increases the possibility of
lung, mouth, esophageal, and—surprisingly—pancreatic
cancer. Exposure to second-hand smoke from cigarettes, pipes,
and cigars is dangerous as well. Regular consumption of alcohol
can lead to mouth, throat, and liver cancer. Exposure to sunlight
is implicated in skin cancer. Poor diets—those lacking
in essential vitamins, minerals, and nutrients—have been
implicated in stomach and colon cancers. Let’s take a
closer look at these dietary decisions.
CANCER AND DIET
Since the 1940s, researchers observed that diet influences
the progress of cancer. Scientists have long known that tumors
induced in lab animals grow faster when the animal’s
diet is high in fat. Too much fat in the diet—especially
saturated animal fat—not only promotes high cholesterol
levels, but also inhibits the action of important immune system
cells.
As mentioned earlier, one of the primary reasons for the
uncontrolled proliferation of cancer cells is due to carcinogens.
And they are everywhere. Take nitrosamines, for example. These
carcinogenic substances are produced in the body from the
nitrites and nitrates used in the curing of ham and other
luncheon meats, bacon, sausage, kielbasa, and hot dogs. On
one hand, nitrates and nitrites prevent the formation of deadly
botulism spores. On the other hand, these chemicals produce
carcinogenic nitrosamines, which increase the risk of esophageal,
stomach, and colon cancer. Believe it or not, there is some
good news here. Healthy colonies of friendly bacteria have
the ability to neutralize nitrites before they can be transformed
into dangerous nitrosamines.
Remember a diet high in animal fats and fried foods have
been shown to be a contributor to stomach, colon, breast,
prostate, and pancreatic cancers. When the diet is unbalanced
in favor of an excess of animal protein, putrefaction in the
gastrointestinal tract is common. Ecological changes in the
bowel lead to a loss of friendly bacteria and a rise of harmful
ones, with a subsequent increase in highly toxic and cancer-causing
substances.
To further illustrate the importance of diet, consider the
following results of one study performed on a group of laboratory
rats. Half of the rats were fed an all-grain diet, while the
other half was given a diet rich in beef. All of the rats
were given the cancer-causing agent DMH (1, 2, dimethylhydrazine).
Of the grain-fed rats, only 31 percent developed cancer of
the colon, while 83 percent of the beef-fed rats developed
the same.
The protective effects of the friendly bacteria were also
confirmed in this study. When the beef-fed rats were given
DMH (the cancer-causing substance) along with L. acidophilus,
only around half as many, 40 percent, of the group developed
cancer after twenty weeks. However, by the end of the study
(thirty-six weeks), 77 percent of the rats had colon cancer.
Although these acidophilus-fed rats initially showed a resistance
to cancer, the beef diet eventually broke down this resistance.
The implications of this study are clear. Even with the friendly
bacteria on guard, which certainly helps in the fight against
illness, Probiotic supplementation should be only part of
your complete program for good health. A healthy diet is also
necessary for total protection.
Harmful bacteria in the gastrointestinal tract can be involved
in certain chemical changes that can result in the formation
of carcinogens. When the balance shifts in favor of potentially
dangerous bacteria, they gain strength and go to work, producing
certain enzymes that are able to transform some usually harmless
chemical byproducts of digestion, known as procarcinogens,
into full-fledged carcinogenic factors. Yet another reason
why it’s important for your resident friendly bacteria
to be strong.
THE CANCER-FIGHTING FRIENDLY BACTERIA
When Lactobacillus acidophilus bacteria are present
in sufficient strength, many of the potentially dangerous
digestive enzymes produced by harmful bacteria (such as b-glucuronidase,
b-glucosidase, and nitro-reductase) are not able to cause
problems. Studies show these enzymes are slowed dramatically
by your friendly bacterial army.
In their 1987 report, "The Therapeutic Role of Dietary
Lactobacilli and Lactobacillic Fermented Dairy Products,"
published in FEMS Microbiology Reviews, Drs. C.F. Fernandes,
K.M. Shahani, and M.A. Amer listed three cancer-fighting capabilities
displayed by the friendly bacteria.
First, certain super strains of your friendly bacteria eliminate
procarcinogenic substances before they can turn carcinogenic.
Among these are the nitrites mentioned earlier. Before the
substances can be converted into cancer-causing carcinogens
in your intestinal tract, specific strains of L. acidophilus
step in and neutralize them. Even better, the best of the
friendly bacteria super strains have the ability to metabolize
any procarcinogens that escape and convert them back into
non-carcinogenic substances.
Second, beneficial bacteria are capable of altering certain
enzymes (such as b-glucuronidase and nitro-reductase) that
turn procarcinogens into carcinogenic agents. The "bad"
bacteria that secrete these destructive enzymes include Clostridium
and certain Bacteroides, among others. Obviously, the more
dangerous enzymes that are present in your gastrointestinal
tract, the greater your risk of harboring cancer-causing substances.
The ability of active super strains of L. acidophilus
bacteria to neutralize these harmful enzymes is one of their
most important contributions to cancer prevention.
Third, by a mechanism that is not fully understood, lactobacilli
have the mysterious ability to directly suppress some tumor
activity. Jean M. Antoine cites a wealth of studies in his
December 1989 report entitled, "Validation of Health
Attributes of Yogurt." In the section on cancer, Dr.
Antoine says, "Studies on experimental cancers induced
in animals demonstrated that yogurt strains were able to slow
down the evolution of various cancers." The section concludes
with this statement, "It looks like yogurt strains in
the gut could reduce the quantity or quality of toxins produced
during the digestion, absorption and colic fermentation of
our food."
In yet another paper entitled, "The Role of Diet in
the Causation and Prevention of Cancer," published in
1989, Barry R. Goldin of Tufts University School of Medicine
(Boston) discusses the same subject. Presenting data drawn
from six different studies, Goldin shows that fermented dairy
products are capable of slowing tumor induction and growth.
Table 9.1, below, is an adaptation of the study results. Based
on his research, Dr. Goldin calls diet a major factor in the
development of cancer. He states, "Statistical analyses
of incidence data indicate that approximately 35 percent of
all cancers are diet related." What you eat does make
a difference in your health, and it seems apparent that the
anti-carcinogenic properties of the friendly bacteria play
an important role in the internal fight against cancer.
A BACTERIAL BOOST TO YOUR IMMUNE SYSTEM
Although the friendly bacteria are your first lines of defense
against disease, your immune system has the heavy responsibility
of keeping you well. Your immune system identifies foreign
intruders that have gotten past the friendly bacteria, and
produces antibodies to conquer these invaders.
In addition, scavenger cells called macrophages gobble up
invaders, mutant cells, metabolic trash, and the harmful chemicals
that enter your body through the water you drink, the food
you eat, and the air you breathe.
Once, the main functions of your immune system were the production
of antibodies against disease; the destruction of dangerous
bacterial, fungal, and viral invaders; and the elimination
of mutant cells that have the potential to turn cancerous.
Now, the immune system’s workload is further complicated
by the need to cleanse the body of the increasing number of
extraneous pollutants and contaminants found in the environment
and the food chain. Overloaded with work, the immune system
needs all the help it can get from your friendly bacteria.
How? When disease-causing aliens are able to permeate the
intestinal walls and enter the bloodstream, the immune system
must spring into action. As long as strong colonies of friendly
bacteria line the intestinal tract in full force, these harmful
microorganisms will not be able to get through, thus lightening
the already heavy workload of the immune system. Several in
vitro and in vivo studies illustrating the ability of the
friendly bacteria to boost immune function have been performed.
In order to determine how well L. acidophilus and
S. thermophilus work to boost the immune system, in
1987, Argentinean researchers performed a study using laboratory
mice. In this study, the mice were divided into three main
groups. All received their normal ration of mouse chow. Along
with their food, the mice in Group One received live bacteria—some
were fed L. acidophilus or S. thermophilus,
while the others were injected with these same live bacteria.
The mice in Group Two received deactivated (dead) bacteria—some
were fed the bacteria
with their food, others were injected with it. The mice in
Group Three—the control group—were denied bacteria
in any form.
By the second day, it was clear that the mice given live
L. acidophilus, either by mouth or injection, fared
the best. Compared to the control mice, macrophage activity
was increased between three and four times, a clear indication
of enhanced immune system activity. Mice receiving certain
strains of S. thermophilus showed some increased activity,
but this transient "yogurt" bacteria did not measure
up to acidophilus. The mice receiving deactivated (dead) bacteria
registered at the same levels as the mice who received no
bacteria at all.
The researchers concluded, "Since activation in the
body of macrophages is important in suppressing tumor growth,
immunostimulation by the oral route might well be a new approach
by stimulating the specific and non-specific immunity of the
host."
Several studies in humans have also shown the value of friendly
bacteria in raising immune system function and helping to
lower the risk of cancer.
Dr. D.J. Henteges and associates at the University of Missouri
were involved in a study on the effects of eating red meat.
The results of this study were presented in a paper entitled,
"Effect of High-Beef Diet on the Fecal Bacterial Flora
of Humans," published in Cancer Research in 1977. In
the first month of the study, ten volunteers went on what
was termed a "control" diet, during which they ate
a small amount of beef—eighty grams (three ounces)—once
a day. In the second month, beef was eliminated entirely.
During the third month, the volunteers ate a very high-meat
diet consisting of 800 grams (a little over ten-and-a-half
ounces) of meat every day. For the fourth and final month,
the subjects went back on the control diet and consumed only
eighty grams of meat daily.
Tests revealed that during all four stages, the concentration
of friendly bifidobacteria in the large intestine remained
at a level of 10 billion organisms per gram of feces. However,
the harmful Bacteroides underwent some population shifts.
For the first month, on the control diet, and during the second
"meatless" month, the Bacteroid levels remained
at a low 10 billion organisms per gram. During the high-meat
month, the level rose dramatically to 100 billion organisms
per gram. They remained at the same high levels during the
final month, even though the low-meat diet was back in effect.
Lactobacilli dropped from a high of 10 million organisms
per gram for the first two months to a low of only 1 million
organisms per gram during the third month of the high-meat
intake. When the meat intake dropped again in the final month,
the lactobacilli levels returned to around 10 million.
The research team concluded that these dietary changes made
only a marginal impact on the intestinal flora, but I disagree.
Only the desirable bifidobacteria of the large intestines
were relatively unaffected, but the best bacterial friends
we have in the small intestine—the lactobacilli—were
greatly reduced during the high-meat month. The potentially
dangerous Bacteroides made the highest gains, and these levels
did not fall during the final month. In addition, all of the
volunteers continued to eat a high-fat diet of around eighty
grams whether they were eating meat or not. The amount of
fat you consume makes a great deal of difference to the friendly
bacteria.
In a paper entitled, "Nutritional and Therapeutic Aspects
of Lactobacilli," published in the Journal of
Applied Nutrition, Drs. Khem Shahani and B.A. Friend reported
on their 1984 study. In this study, they attempted to show
that friendly bacteria alter the production of the dangerous
enzymes that produce active carcinogens from procarcinogens.
To find out what effect L. acidophilus milk had against
these enzymes, they tested changes in the microflora of two
groups of geriatric patients whose diets had been supplemented
with either acidophilus milk or plain milk.
Drinking plain milk did not affect the microflora at all.
But drinking acidophilus milk dramatically reduced the activity
of two enzymes—b-glucuronidase and b-glucosidase—that
produce carcinogenic changes in procarcinogens. The researchers
also discovered that even when the acidophilus milk supplementation
stopped, the colonies of L. acidophilus bacteria that
had been established during the trial period flourished for
some time and continued their protective effects. This study
proved that simply supplementing the diet with acidophilus
milk succeeded in reducing levels of putrefaction and decreasing
the formation of cancer-causing materials in the gastrointestinal
tract.
In 1980, the National Cancer Institute published a paper
entitled, "Effect of Diet and Lactobacillus acidophilus
Supplements on Human Fecal Bacterial Enzymes," written
by Dr. B. R. Goldin and associates. Knowing that vegetarians
produce far fewer of the dangerous enzymes than meat-eaters,
these scientists set out to determine if changing the diet
of meat-eaters and/or supplementing their diets with lactobacilli
would result in a lower production of the offensive enzymes.
First, they increased the fiber content of subjects’
meals for one month, then extended it to two months. The added
fiber showed no effect on the levels of three dangerous enzymes
(b-glucuronidase, nitro-reductase, and azo-reductase). However,
the subjects did register a reduction in a fourth undesirable
enzyme (7-a-dehydroxilase).
Next, for the same length of time, the red meat was removed
from the subjects’ diets, although white meat was still
allowed. This dietary change had no effect at all on the levels
of dangerous enzymes; they remained high. Obviously, red meat,
as well as animal proteins and fats lead to the putrefaction
that gives the dangerous enzymes free rein.
However, when the subjects were allowed to eat the meats
of their choice, but took Lactobacillus acidophilus
supplements, there was a marked reduction in the levels of
b-glucuronidase and nitro-reductase. When supplementation
stopped, the levels of the dangerous enzymes increased again.
STUDIES ON CANCER PATIENTS
Dr. Ivan Bogdanov of Sofia, Bulgaria, is a world-renowned
authority on intestinal bacteria who has been researching
the benefits of L. bulgaricus for many years. The following
information is derived from two of Dr. Bogdanov’s best-known
works: his authoritative 1982 monograph, Observations on the
Therapeutic Effect of the Anti-Cancer Preparation from Lactobacillus
bulgaricus (LB-51) Tested on 100 Oncological Patients,
published by the Laboratory for the Research and Production
of Biologically Active Substances (Sofia, Bulgaria), and a
paper issued jointly by Drs. Bogdanov and P.G. Dalev entitled,
"Anti-tumor Glycopeptides from Lactobacillus bulgaricus
Cell Wall," published in FEBS Letters in 1975.
Dr. Bogdanov has been working with his favorite friendly
bacteria—Lactobacillus bulgaricus—for almost
half a century. It was back in 1951 that he isolated the antibiotic
produced by L. bulgaricus LB-51. In 1956, he discovered
that this same super strain produces a cancer-fighting agent
that kills tumor cells without harming surrounding cells.
When you realize that all existing chemotherapeutic agents
depress the immune system, cause serious side effects, and
are terribly toxic to the human body, you can appreciate the
importance of his findings. The extracts from LB-51 do not
cause nasty side effects or allergic reactions, and they actually
stimulate the immune system into greater efforts against a
tumor.
Working in Bulgaria, Dr. Bogdanov and his colleagues identified
and isolated three different chemical agents from L. bulgaricus
that were used effectively against cancerous sarcomas and
ascitic tumors. The extracts were named "blastolysins"
and they were found to be effective, specifically against
cancerous tumors induced in mice. However, tumor cells exposed
to the bulgaricus extracts in a petri dish were unaffected.
The obvious conclusion was that, in Dr. Bogdanov’s words,
"Blastolysin activates the animal’s immunological
mechanisms." What could be better? A substance that improves
the immune response against cancerous tumors is a great victory
in the ongoing war against one of the world’s major causes
of death.
Dr. Bogdanov’s team demonstrated that it was actually
a component of the cell wall of L. bulgaricus, called
a peptoglycan that carried the anti-tumor properties. Peptoglycans
are present in the cells walls of some, but not all, lactobacilli.
In their 1984 study, Drs. B.A. Friend and K.M. Shahani confirmed
this effect in a paper entitled, "Nutritional and Therapeutic
Aspects of Lactobacilli," published in the Journal of
Applied Nutrition. In addition, they reported that similar
anti-cancer activity occurs when extracts of L. acidophilus,
L. casei, and L. helveticus are used in treating sarcomas
in mice. Dr. Shahani emphasized that L. acidophilus super
strain DDS-1 produced the strongest anti-tumor activity.
Other researchers have been eager to build on Dr. Bogdanov’s
work as well. In his paper, "Lactic Acid Bacteria and
Human Health," published in the Annals of Medicine 22:37–41,
1990, Dr. Sherwood L. Gorbach cited Dr. Bogdanov’s pioneering
findings on three glycopeptides that show activity against
sarcoma-180 and solid Ehrlich ascites tumors. Dr. Gorbach’s
work demonstrated that oral supplementation with viable L.
acidophilus super strains initiated a decline in the enzymes
that cause procarcinogens to become active carcinogens in
the large bowel. Dr. Gorbach states, "These studies show
that the addition of this strain of Lactobacillus to
the diet can delay colon tumor formation. . . . In a more
recent study from our laboratory, we have shown that oral
L. acidophilus supplementation to the diet in rats
lowers the amount of carcinogenic amines excreted in the feces.
. . This corroborates our earlier findings that lactobacilli
suppress the metabolic activity of the colonic microflora
and in this manner may reduce the formation of carcinogens
in the large intestine."
Originally, Dr. Bogdanov used the bulgaricus extract intravenously,
but subsequent findings, such as those cited above, show that
there are advantages to taking it by mouth. Absorption is
rapid and effectiveness seems to be enhanced by oral treatment.
And volunteers taking the substance report that it produces
no harmful side effects.
In his monograph, Dr. Bogdanov remarked on "the stimulatory
effect of the preparation on the regeneration processes in
the organism." In other words, the patients taking the
bulgaricus extract were not only more responsive to treatment,
but also the side effects of radiation and chemotherapy were
less destructive. He found that even patients in the advanced
stages of cancer, who had received radiation and/or chemotherapy
were suffering through the side effects of these treatments,
tolerated the bulgaricus extract very well.
In 1967 in Sofia, Bulgaria, Dr. Bogdanov ran clinical trials
involving the bulgaricus LB-51 extract (called Anabol), on
human patients with various cancers. Although megadoses of
up to thirty and forty grams of Anabol showed actual tumor
disintegration, they also produced a toxic reaction. Bits
of the tumor had to be cleaned up by the body’s detoxification
systems, including the liver, the gastrointestinal tract,
and immune system cells. That’s why a low, steady, continuous
oral dose was determined to be best, especially for the seriously
weakened patients selected for this study.
The average daily dose of Anabol was between ten and fifteen
grams. At least three months of treatment were necessary to
achieve what Dr. Bogdanov calls the "anti-tumor effect."
For most of the patients in this study, the minimum length
of treatment was six months, with many patients continuing
its use for between two and four years. The longest continuing
treatment lasted nine years. Although these time periods may
seem very long, remember that many of the patients treated
with Anabol in this study were considered to be terminal.
The doctors had tried everything at their disposal and, except
for pain relief, had nothing left to offer. In Dr. Bogdanov’s
study, the L. bulgaricus extracts scored a tremendous
victory over cancer.
The study subjects were separated into three groups. Group
A was comprised primarily of seriously ill cancer patients
in the terminal stages of the disease. Those in Group B suffered
from severe side effects brought on by simultaneous chemotherapy
and radiation treatments, including unremitting nausea, vomiting,
pervasive weakness, and hair loss. The Group C subjects included
those whose bone marrow had been seriously damaged by radiation
and chemotherapy. This side effect is very dangerous, as infection-fighting
white blood cells are produced in the bone marrow. When the
bone marrow can no longer produce white blood cells, the immune
system cannot operate efficiently.
Among the forty-five severely ill patients in Group A there
were cases of pancreatic, thyroid, bladder, laryngeal, breast,
stomach, lung, rectal, uterine, ovarian, and brain cancer.
Other cancers in this group included malignant melanoma, multiple
melanoma, sarcoma, and Hodgkin’s disease. all of the
conventional treatments that medical science had to offer
had been tried without success. The patients had been sent
home from the hospital with strong painkillers and not much
else.
What follows is the case history of one of the subjects in
Group A. It is typical of many of the other patients. This
information is taken from Dr. Bogdanov’s 1982 monograph,
referenced above.
S.K.B., male, age 57.
Diagnosis: Multiple myeloma, cachexia, uremia, coma.
Histological diagnosis: Plasmocytoma.
May, 1968
Diagnosis at admission:
Chronic nephritis. Intolerable bone pains and severe cachexia
develop, with atrophy of muscle mass (the patient cannot lift
his hand). X-ray shows multiple overlapping myeloma foci in
bones. Diagnosis confirmed by needle biopsy. Gradually becoming
somnolent; in the course of one week, uremic coma developed.
Results of laboratory analysis immediately before initiation
of Anabol treatment: Hb 44, urea 160 mg percent, ESR 140–160
mm/hr.
7/12/1968
Anabol treatment began as only therapy, patient moribund,
general condition improved rapidly in the course of one week.
Patient recovered consciousness. Pains decrease. In two weeks,
voice was restored. No spontaneous pains. Opiates discontinued.
Urea 44 mg percent, ESR 34–63 mm/hr.
10/3/1968
General condition improved constantly. Muscles of chest and
arms gradually recuperated.
12/15/1968
Five months after initiation of Anabol treatment, general
condition very good. The body muscles are almost completely
recovered except for legs, which remind us of the recent severe
cachectic state of the patient.
7/1/1969
In good general health. No clinical evidence of disease. Walks
alone, using only a cane. Discharged from clinic. Lives in
village. Takes care of himself, able to carry out work without
strenuous physical exercise.
1/1/1970
Complete remission without evidence of recurrence continued
for seventeen months.
This case history was typical of the subjects in Group A.
In the majority of patients treated with oral Anabol as their
only therapy; most showed a wide range of improvement. Some
had complete regression of their cancers, and no harmful side
effects were reported. Even after six years of using Anabol,
the benefits continued for most of the patients in this group.
The patients in Group B were those experiencing severe side
effects due to chemotherapy and radiation treatments. All
of the subjects in this group were treated with Anabol, and
all showed marked improvement. As the toxic effects of their
previous treatments were eased, many became strong enough
to tolerate going back on chemotherapy.
The Group C patients whose bone marrow had been seriously
damaged by radiation and chemotherapy also responded well
to the Anabol. Most showed rapid therapeutic effects, even
in the most severe cases of subjects with very low white blood
cell counts.
After actively treating patients with LB-51 extracts for
many years, Dr. Bogdanov summarized his findings by saying
that the preparation has "a therapeutic effect in incurable
cancer patients in whom all other methods have failed, and
a protective effect against the harmful effects of other forms
of cancer treatment, ensuring a maximum use of their potential
for tumor destruction. It also has a therapeutic effect where
there has been severe radiation and chemotherapy damage, and
the benefits are seen within a few days."
Countless case histories in Dr. Bogdanov’s files confirm
the effects of the L. bulgaricus LB-51 preparation.
It not only eases the side effects of conventional cancer
treatments like chemotherapy and radiation, including bone
marrow damage, but also even terminal cancer patients respond
quickly, gain strength, and grow well with this simple, nontoxic
treatment.
You’re probably asking the same question Dr. Bogdanov
asks, "Why not use it before the terminal stage is reached?"
I have no answer, except to remark that in the west (the United
States in particular) clinical studies from Eastern Europe
and the Former Soviet Union are routinely dismissed. It is
unfortunate that more research following Dr. Bogdanov’s
model was not duplicated in the United States.
However, it may interest you to know that the Japanese are
so impressed with Dr. Bogdanov’s findings that a Japanese
consortium is funding the construction of what is to be called
the "The L.B. Center" in Sofia, Bulgaria. (Just
in case you didn’t catch it, L.B. stands for Lactobacillus
bulgaricus.) Japanese researchers and medical doctors will
be working with their Bogdanov-inspired Bulgarian counterparts.
I’m looking forward with great interest to the additional
solid documentation on the impressive effects of L.B. that
I’m sure will be forthcoming from this group of dedicated
scientists.
CONCLUSION
Through scientific research, you have seen how your friendly
bacteria can reduce the threat of potential cancer-causing
agents in your body, increase your body’s immune function,
and neutralize dangerous enzymes that have the ability to
turn procarcinogens into active carcinogens.
I wish I could tell you that simply eating a bowl of real
yogurt every day will prevent cancer. Unfortunately, this
is not all it takes. So many factors are involved in the development
of this disease—viruses, environmental pollutants, genetic
predisposition—that there is no single solution. However,
some cancer risk factors are under your control, especially
diet. As you have seen, simply lowering the amount of fat
and red meat you eat can measurably lower your risk of developing
cancer. And the friendly bacteria have been shown to reduce
levels of dangerous, carcinogen-forming enzymes in your gastrointestinal
tract, as well as boost the function of your immune system.
Supplementing your diet with Probiotics, in addition to healthy
dietary choices, is one way to help lower your risk of getting
cancer.
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