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Scottish Doctor, John Beard had a Cure for Cancer 100 Years Ago!
By Alister Bredee

Enzymes to the rescue by Anthony J. Cichoke

Scottish Doctor, John Beard had a Cure for Cancer 100 Years Ago!
By Alister Bredee

Scottish embryologist, John Beard proposed as long ago as 1906 that pancreatic enzymes were the body’s main bulwark against cancer. Having published “Enzyme Therapy of Cancer” in 1911,his work attracted a degree of medical attention until his death in 1923. These ideas then died away only to be occasionally awakened from their slumbers by complementary therapists looking for alternative and less intrusive treatments than those offered by the Medical mainstream.

In the 1960s Beard’s work resurfaced in Texas, when a dentist named William Kelley started treating cancer sufferers with proteolytic enzymes. Kelley’s work was highly controversial as it flew directly in the face of orthodox cancer medical care procedures that relied heavily on radiation treatment and chemotherapy. Thus he was castigated by the media and hassled by the authorities.

New York physician and ex-Cornell Medical School graduate Dr. Nicholas Gonzalez met the Texas dentist in 1981. Instead of confronting a demon as portrayed by the press, he met a self-effacing man who like Royal Rife before him only wanted his work to be evaluated by the Academic World of Medicine. Gonzalez thought this to be a reasonable request and set out to do something about it. Although a mere medical student at the time he elicited the help of the then Sloan Kettering President, Robert Good. Good supported Gonzalez in his quest and he was allowed to conduct a thorough case review of Kelley’s work as part of his own medical studies.

Nicholas Gonzalez reviewed 10,000 patient records; He interviewed and evaluated 500 of Kelley’s patients who had all been diagnosed with advanced cancers. He summarized his findings in a monograph completed in 1986. His overall conclusion was that Kelley’s treatment procedure resulted in an above average survival rate, with many of the sufferers enjoying an apparent regression of their disease.

In a separate chapter he took 22 pancreatic cancer patients; this form of cancer has a very low survival rate. Statistically speaking there is a 0% likelihood of surviving 5 years.

Twelve of these patients visited only once and then were persuaded to quit treatment due to the negative reactions of friends, family and physicians who branded Kelley as a charlatan. These he took as his control group. They demonstrated an average survival rate of 67 days. Another 7 members of the control only partially followed the Kelley treatment. They displayed a survival ratio of approximately 7 months. However, and much more interestingly those who followed the treatment to the letter lived for an average of a stunning 9 years! This example serves as good demonstration of the folly of following the well-intentioned yet prejudiced advice of other people!

Nicholas Gonzalez is continuing work using these protocols dating back at least 100 years and hopes to be able to raise the interest and or money to have a full-scale scientific review conducted of the effectiveness of the enzyme treatment of cancer. The price of enzyme therapy comes out at between $5,000 and $6,000 per year, which in itself is a fraction of the cost of conventional medical care. Interested in this subject? Try this link for more of the same

Alister Bredee is a freelance writer, author, lecturer, trainer and Natural Health Practitioner. See also http://www.pagerankarticles.com. He lives in Thailand and can be contacted at: alisterbredee@gmail.com

Enzymes to the rescue by Anthony J. Cichoke

Often, when people experience an unpleasant reaction to something they've eaten, they assume they have food allergies. Although approximately 40 percent of Americans believe they have food allergies, only about 1 to 3 percent of Americans actually suffer from food allergies. What many believe is an allergy may simply be a food intolerance. Fortunately, supplemental enzymes can help both conditions.

Food allergies

A food allergy is an abnormal immune system response to a food or food component. Normally, the immune system's job is to recognize and expel foreign bodies such as viruses, bacteria, fungi and parasites. In an allergic reaction to a food, however, the immune system mistakenly recognizes normally harmless substances as foreign invaders. As a result, the immune system produces an antibody called IgE (immunoglobulin E, nicknamed the "allergy antibody"), which sets off a chain of events to fight the allergen. This causes symptoms that are collectively called an allergic reaction.

True food allergies can cause symptoms ranging from gastrointestinal discomfort (including diarrhea, stomach upset, indigestion, bloating, gas, nausea, vomiting, and cramps), skin rashes, and tingling in the mouth, to a devastating reaction marked by difficulty breathing and even death. In fact, nearly 125 people die every year from an allergic reaction to a particular food.

Only a handful of foods that produce allergies are responsible for the majority of all allergic reactions. Usually, the protein component of a particular food triggers an allergic reaction. Foods responsible for the majority of all allergic reactions include: milk, wheat, eggs, peanuts, tree nuts, soy, fish and shellfish. Fruits such as strawberries and kiwis are also frequently implicated.

Food intolerances

Although the immune system is involved in allergic reactions to food, it is not responsible for the symptoms of food intolerance, although the symptoms may be similar. A food intolerance usually occurs because the body lacks the enzyme necessary to digest a specific food.

How to tell the difference between a food allergy and a food intolerance

Because the symptoms of a food allergy and a food intolerance are often similar, it is difficult to determine the cause of particular food reaction. Your physician, or other licensed healthcare practitioner, however, can help diagnose a food allergy with tests. If you fail all the allergy tests, than a food intolerance is probably to blame.

Your practitioner will ask for a complete history regarding your reactions to various foods. S/he may then conduct tests including skin pricking. In this test, the patient's skin is scratched or punctured with a diluted extract of the suspected food and a reaction indicates an allergy.

Blood tests such as a radioallergosorbent (RAST) test can measure specific antibodies. The double-blind placebo-controlled food challenge test is also used to test a person's reaction to a particular food. This test involves giving the patient a capsule containing either a sample of the allergen or a placebo. A double-blind test keeps the patient's and the doctor's expectations from affecting the test results. Unfortunately, this test will only confirm that the patient reacts to a particular food, but won't differentiate between a food allergy and a food intolerance.

Enzyme therapy

Whatever the cause of your food reaction, enzymes can help. Enzyme therapy is especially effective at fighting allergies because enzymes can break down protein allergens and work to block the process that causes an allergic reaction. Individuals with low pancreatic enzyme output have an increased chance of suffering from food allergies. Enzyme supplements can help augment the body's own pancreatic enzymes. Therefore, the use of pancreatic enzymes has been suggested in the treatment of food allergies.

One theory states that allergies are triggered by partially undigested protein and that proteolytic enzymes decrease allergic symptoms. Research tends to support this theory. So, supplementing with enzymes can help prevent allergies.

Enzymes also stimulate immune activity and bolster immune system function by promoting growth of healthy intestinal flora. Systemic enzyme therapy is used to decrease inflammation, to improve circulation, to break down and transport nutrients throughout the body, and to remove waste products from the body. For food allergies, you should consider taking a proteolytic enzyme (such as pancreatin) 1-to-1/2-hour before or after a meal.

A note of caution: although enzymes can help allergies, individuals suffering from severe food allergies should strictly avoid any food to which they know they are allergic. To do otherwise may be life threatening.

In the case of food intolerance, adverse reactions to foods can often be eliminated when the proper enzyme is taken with the offending food. Those who have problems digesting proteins should take a protease (proteolytic) enzyme; for carbohydrates, take an amylase (amyiolytic) enzyme; for fats, take a lipase (lipolytic) enzyme. Taking lactase tablets when consuming dairy products will help a lactose intolerant person properly digest lactose, while taking alpha-galactosidase will help someone who has trouble eating beans and other vegetables.

f you can't determine exactly what food component causes your symptoms, try taking an enzyme combination that contains protease, amylase, and lipase enzymes. Take them 30 minutes before a meal, during meals or just after, depending on what works for you in digesting food and reducing symptoms.

Conclusion

An unpleasant reaction to a food may not always be a sign of a food allergy, it could indicate a food intolerance. Fortunately, enzyme therapy can help to overcome both of these by enhancing immune function and improving digestion.

REFERENCES
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Altman, Daryl, M.D., Chiaramonte, Lawrence, M.D. "Public perception of food allergy." Journal of Allergy and Clinical Immunology 1247-1251, June, 1996.

Cichoke, Anthony J. The Complete Book of Enzyme Therapy Garden. City Park, N.Y.: Avery Publishing Group, 1999.

Cichoke, Anthony J. Enzymes and Enzyme Therapy: How to Jump Start Your Way to Lifelong Good Health. New Canaan, C.T.: Keats Publishing, 1994

Keller, R. Immunologie Und Immunopathologie (4th edition.) Stuttgart, Germany: Thieme Verlag, 1994.

Klaschka, Franz. Oral Enzymes -- New Approach to Cancer Treatment. Grafelfing, Germany: Forum Medizin, 1996.

McCann, M. "Pancreatic enzyme supplement for treatment of multiple food allergies," Ann. Allerg. 71:269, 1993.

Metcalfe, Dean; Sampson, Hugh. Food Allergy: Adverse Reactions to Foods and Food Additives (Second Edition). Cambridge, Mass.: Blackwell Science, 1997.

Wrba, Heinrich & Pecher, Otto. Wirkstoffe Der Zukunft Mit Der Enzymtherapie Das Immunsystem Starken. Vienna, Austria: Verlag Orac, 1993.

Dr. Cichoke is an internationally known writer, lecturer and researcher. He is the author of over 300 articles and 11 books including The Complete Book of Enzyme Therapy; Enzymes and Enzyme Therapy: How to Jump Start Your Way to Lifelong Good Health; Enzymes: Nature's Energizers; and The Back Pain Bible. Watch for two new books coming in 2000: FAQs: All About Enzymes and The Secrets of Native American Herbal Formulas. Information on his books, nutrition and other topics, as well as a bibliography on this article can be obtained by sending a SASE to Dr. Anthony J. Cichoke, P.O. Box 92094, Portland, OR 97292-2094.

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