Scientists have spent decades experimenting with the use of viruses as cancer treatments. And according to some recent study results—they may be onto something BIG! Keep reading. . .
Continued below. . .
How Carolyn Reversed
Her Alzheimer’s by
Disobeying Her Doctor
An all-natural protein melts away the brain-clogging mineral that triggers memory loss, dementia and Alzheimer’s — and cuts brain cell death in half! And yet this Nobel Prize-winning discovery is being ignored by 99% of doctors.
That’s why I’d like to tell you about Carolyn.
If you or someone you care about is suffering from memory loss, dementia or Alzheimer’s, then you know how cruel these diseases can be. The emotional and physical toll they take on the patient — as well as on the entire family — can be devastating.
That’s why the news of the breakthroughs I’m about to reveal could literally have a life-changing effect on you.
Best of all, these solutions are available and being used successfully right now — even while most doctors still throw up their hands when it comes to memory loss, dementia and Alzheimer’s, using words like “hopeless” and “irreversible.” It’s hard to believe, I know. . .
A privately-held San Francisco company, Jennerex, Inc., worked with a team of scientists, including some from the University of Ottowa, to develop the experimental virus JX-594.
According to study results published in the August 31, 2011 edition of the journal Nature, JX-594 is a virus customized to destroy cancer tumors while leaving healthy cells unaffected.
And researchers were equally excited to find that the only side effects were mild flu-like symptoms that quickly vanished!
No doubt, opponents of genetically-modified-anything are having a fit right now. I think they should relax a little. I don’t think genetic technology is all bad, all the time. Like anything else, we should look at each case on its merits.
It seems that JX-594 comes from a strain of virus once used to vaccinate children against smallpox. But the scientists said there’s no need to fear an outbreak because the genetic information that would cause viral mutations has been deleted from JX-594.
According to a company statement, researchers administered intravenous JX-594 to 23 patients as treatment for advanced, solid tumors. These tumors had shown themselves resistant to prior treatment efforts.
When the investigators later took biopsies of the tumors, they found that the intravenous doses of JX-594 infected the tumors’ blood vessels and choked off their blood supply.
The research team found that six of the eight patients given the highest doses of the engineered virus saw their tumors stabilize or shrink. And seven of those eight patients showed evidence that the virus replicated within their tumors—but not in normal tissues.
Were these results just a stroke of good luck?
To prove JX-594 is no one-hit wonder, the researchers performed another trial focused on patients with liver cancer. The researchers injected JX-594 directly into tumors. They then used magnetic resonance imaging (MRI) to monitor reduction in blood flow to tumors.
The results? In just five days following treatment with JX-594, the researchers observed a significant decrease in the blood supply to tumors—resulting in their destruction. The virus simply starved the tumors to death.
And best of all, the shutdown of blood flow ONLY affected tumor tissue. The researchers noticed NO significant changes in blood supply to healthy tissue!
“In addition to targeting, infecting and destroying cancer cells and stimulating a targeted immune response against remaining cancer cells, the analysis presented at AACR [The American Association for Cancer Research] demonstrates JX-594’s critical third mechanism of action—the disruption of the blood supply to the tumor,” said David H. Kirn, M.D., president and chief executive officer of Jennerex.
The encouraging results from studies such as those conducted by the Jennerex research team have led to a surge of research investigating similar viruses over the last 15 years.
So what does a virus have to do to get a little
respect as a cancer killer?
The term ‘oncolytic’ refers to a virus that can specifically target and destroy tumor cells without damaging surrounding normal tissue. What’s more, when these viruses replicate in the target tumor cells, the resulting offspring infect other malignant cells.
Some oncolytics are naturally occurring, while others can be genetically engineered. Some examples of natural oncolytic viruses include:
- Myxoma virus
- Newcastle Disease Virus (NDV),
- Seneca Valley virus
Oncolytic viruses that are genetically engineered include components from viruses such as adenoviruses, Herpes Simplex Virus (HSV) and poliovirus.
In order for a virus to be considered safe for use as an anti-cancer treatment, scientists look for a number of positive attributes, including:
- Relatively low ability to produce disease (pathogenicity)
- Ability to replicate in malignant cells
- Easily manipulated genetically
- Ability to be delivered systemically
- Susceptibility to an antiviral drug
Researchers also look for oncolytic viruses that do not cause serious side effects after they are administered.
Studies examining the use of viral therapies aren’t unique to the 21st century. A 1912 report documents the regression of uterine cervical cancer after a patient was injected with a modified rabies vaccine.
This same attenuated rabies vaccine was also used in 1940 to treat cases of melanoma. And there are several documented reports of lymphoblastic leukemia that waned in the presence of the measles virus.
Several large studies have shown that even the common cold and flu can have a protective effect against developing cancer!
Based on these and other positive results, the Chinese government approved the clinical use of the adenovirus H101 specifically for treating head and neck cancer.
Perhaps other countries will follow suit and approve such viral therapies. In the meantime, several clinical trials are currently underway to continue exploring the anti-cancer benefits of both natural and genetically engineered viruses.
I believe all modified viruses should be rigorously tested for safety, including long-term safety — not the usual FDA criterion that says a treatment is okay if the patient doesn’t keel over dead at once. But if higher standards of safety are met, I see no reason to reject a virus that kills only cancer tissue and leaves healthy tissue unharmed.
It’s possible that “custom viruses” will be used to do great harm — opening new possibilities for germ warfare. But that can’t be helped. Such sick misuses of technology are no reason to reject legitimate uses. I don’t believe gene technology can be repressed — the genie can’t be put back in the bottle. So we may as well enjoy the benefits while trying to avoid the hazards.
While we wait for this possible new cancer treatment (and others) to come on stream, the best move is to AVOID cancer in the first place. Our last issue talked about one way to do that. If you didn’t see it, just scroll down and take a look now.
Cookware That Won’t Leach
Poison into Your Food
Food may be what sustains us, but you can sabotage even the healthiest diet if you cook your food in toxic pots and pans.
Fortunately, more people are getting wise to the dangers of cooking with certain kinds of pans — especially those that are Teflon-coated (I covered Teflon dangers in issue #211). So what kind of cookware is safe and nontoxic? This article is your quick consumer’s guide to what’s out there. . .
Continued below. . .
Old Mice “Cheat Death” with New Breakthrough
from Harvard Medical School
In a landmark study that sounds like science fiction, a professor at Harvard Medical School regenerated the brains of aging mice by turning on a switch inside their cells.
The mice, who were the equivalent of elderly men, had all the classic signs of old age: Their brains were smaller… they were going blind… they stopped having sex… their hair was gray… and they couldn’t find their way through a maze or remember where their food was.
But when this Harvard professor hit the switch in their cells, the tissues and organs in their body — including their brains — started to regenerate and grow back to normal size.
Even a slight change in brain size would have been a miracle… but what happened was even more remarkable.
And here’s the best part: this “age-reversing switch” can be turned on in us too! Read more now…
The cookware industry is catching on to the dangers of nonstick chemical surfaces. In response, they’re developing new, safer products. Meanwhile, more consumers are turning to traditional cookware that isn’t coated with chemicals. And that’s what I prefer — high-quality traditional pots and pans. But before we get to those, let’s look first at the new high-tech wonders. . .
New cookware on the market:
The good and the ugly
First up: OrGREENic Kitchenware. The OrGREENic website claims you can “Go Green & Get Healthy” by taking advantage of their durable, all-natural 10″ Fry Pan. The makers say their pans have a ceramic, non-stick coating that makes it possible to cook “without oil, butter, or grease.” Better still, the OrGREENic cooking process “sears in the juices and flavor of your food without releasing toxic gases.” The website and infomercials make the claims convincing.
But several consumers have posted complaints about the product. The gripes range from poor fulfillment services and high shipping fees to objections over the cooking ability of the pan. Most of what I read centered on problems with the pan cooking things all the way through, like sunny-side up eggs. It seems that, even with a lid on, the lack of steam and grease make it hard for an egg to fully cook.
The surface of the pan is indeed nonstick, but requires that you “cure” it before using. This is done by covering the entire cooking surface in oil and heating it till it smokes. You have to repeat this process every few months to keep the pan seasoned.
Though I haven’t used the product myself, my guess is that’s it’s just your basic non-stick pan, albeit non-Teflon. Seems useful if you ever need to fry something and want an easy cleanup, but it doesn’t appear to have a long life. I don’t think this pan will change the face of cookware.
Another company, called Green Pan, makes non-stick pans coated in something called Thermolon, which is purportedly made from minerals instead of PFOAs (Perfluorooctanoic Acid — the main ingredient in Teflon that causes problems). Thermolon is said to be breakdown-resistant up to 450 degrees Celsius.
The company also boasts a green footprint, claiming they use half the energy to make their pans that it takes to make others. They’re off to a good start in terms of ratings overall, though early reviews say the pans work well initially but quickly become discolored and lose their nonstick ability.
Another new coating to consider is in the Earth Pan II line from Farberware. This company makes nonstick pans using something called SandFlow, which appears to be manufactured without PTFE (Polytetrafluoroethylene — another offending chemical found in nonstick surfaces). Keep in mind, the SandFlow coating didn’t rate highly in terms of non-stick properties — and that’s after looking at several consumer review websites.
Like other nonstick products, you can’t use metal utensils on any of these new breeds of pans if you want them to last a long time. Despite this, the makers claim their pans last up to three times longer than ceramic-based products.
Best cookware options
While we’re still waiting for the ultimate in nonstick, inexpensive cookware, there are several older options on the market. They’re pricier than your average coated frying pan, but in my book, they’re worth it.
I’d say stainless steel is about the safest type of cookware you’ll find. Stainless steel is made by mixing steel with chromium and nickel. The corrosion-resistant steel that results is easy to clean and handles abuse well. Most manufacturers caution against using abrasive materials when cleaning stainless steel. But in my experience, it’s hard to avoid resorting to an abrasive once in a while, to remove the gunk that just won’t come off any other way.
According to our sources, if you clean stainless steel frequently with an abrasive, you risk causing small amounts of chromium and nickel to be released. Chromium is harmless in small amounts — most of us actually take it as a food supplement. But it’s toxic in large amounts. Nickel isn’t poisonous, but can cause allergic reactions.
Side Note: If you’re wondering how to tell whether you’re allergic to nickel, the quickest way to find out is with jewelry. If nickel-plated earrings make your earlobes itch or if a necklace leaves a rash around your neck, there’s a good chance you have a nickel allergy. Sometimes rash and redness is followed by dry patches on the skin or even blisters. Opt for stainless steel or 18-karat gold jewelry instead.
After stainless steel, I’d recommend enameled or well-seasoned cast iron and porcelain cookware.
Copper with Stainless Steel Lining:
Stainless steel/copper cookware is supposed to be the best and safest choice in cookware. It’s also the most expensive, by far. The copper exterior needs more care than other exteriors, but its benefit lies in its excellent thermal properties. The interior of a copper pan is always coated with another metal, usually stainless steel, because you can’t cook directly on copper. It leaches into the food.
According to our sources, there’s some risk that different types of food and especially food with higher acidic levels can dissolve a copper pan’s lining. I find it hard to believe, as the steel lining on my copper pans is quite thick. Even so, it’s not a good idea to use an abrasive cleaner on copper pots. And steel-lined copper is another thing to steer clear of if you have a nickel allergy (nickel is sometimes used in the coating).
I’m not comfortable with aluminum cookware. It has a reasonable price tag and distributes heat evenly, but contact with acidic food can cause enough damage to leach aluminum salts into your food. Meaning, if you ever heat something as simple as tomato sauce, you’d need to be extremely careful.
There’s an ongoing controversy over whether excessive aluminum in the body contributes to dementia and Alzheimer’s disease. Some evidence supports this theory, but not enough to be conclusive. Small amounts of aluminum are probably harmless, but I don’t use aluminum cookware myself. Aside from the worries about toxicity, it’s a second-rate metal for cooking. The only thing it’s good for is popcorn, but for that I have to admit it’s the best.
Cast iron cookware has unmatchable heat capacity and heats evenly. The downside is that it takes longer to heat up. Worth noting is that some nutritionists say food cooked in an unglazed cast iron pan has twice the amount of iron than food cooked in another pan. You also have to be careful to guard against rust damage. In addition, cast iron cookware has to be well-coated with unsalted cooking oil for use. I’d also recommend against strong detergents on a cast iron pan.
And, yes, large amounts of iron are toxic. They’re associated with heart disease and Alzheimer’s (and probably other diseases). Iron toxicity may be one of the most overlooked and widespread medical problems in the country.
Consider buying enamel-coated cast iron pans instead of traditional cast iron. They’re easier to clean. I recently bought a Le Creuset casserole that’s cast iron lined with enamel. It’s a pricey piece of cookware, but a delight to use, and the surface is easy to clean. I haven’t tried an enamel skillet (I use copper lined with stainless steel) but I’m tempted.
Be aware and spread the word
Regardless of the type of cookware you use, it’s important to keep your pots and pans in good condition. Use them properly and avoid abrasive and corrosive cleaners, and you’ll improve your chances of avoiding potential toxins.
Lee Euler, Publisher