Why Your Best Friend’s Diet Can Make YOU So Miserable – Cancer Defeated

Why Your Best Friend’s Diet Can Make YOU So Miserable

By Lee Euler / March 25, 2012

Atkins… Pritikin… the “Zone Diet”… the “Blood-type Diet”…

It’s enough to make your head spin.

So why is the diet that’s “perfect” for your friend so lousy for you? The one that helps her lose 20 pounds in two weeks makes you fat, and so tired you can hardly function? What gives…? After all, we’re all humans.

One man discovered an interesting answer to that question…

Continued below. . .

Finally Discovered: The Cellular Switch that Dissolves Fat
from Your Belly, Hips, Waist, Thighs and More…

    In a remarkable discovery, researchers have pinpointed the precise cellular mechanism that is responsible for dissolving fat from all around your body.

It is a very powerful enzyme that you’ve likely NEVER heard of before and it’s the #1 key to burning fat, losing weight and keeping it off for good.

The only problem is that for most of us, the “switch” that unleashes this enzyme is stuck firmly in the OFF position, so we are constantly storing fat instead of burning it!

Making matters even worse, when this switch is off, you ALSO dramatically increase your risk for heart disease, diabetes, dementia and yes, even cancer.

Warning: 1 out of 3 of you reading this have this switch turned off and it’s likely making you overweight, sick, tired, and depressed!

Fortunately, a world-famous PhD nutritionist has agreed to explain precisely how this cellular fat burning switch works and the exact steps you can take right now to unleash its power within you

Dr. Rowen, publisher of Second Opinion, tells how easy it has been for him to maintain his ideal weight (5’10” /155 pounds) since high school. He reasoned that if his patients just ate like he did, they’d also be healthy and fit. It worked… for a few.

But others said, “Dr. Rowen, I’m doing everything you recommended to the letter, but not only can I not lose weight, I don’t feel very good either.”

The great dietary dilemma:
How can ALL these things possibly be true?

    One doctor believes meat and protein cause you to become acidic, and that fruits and veggies make you alkaline. Another researcher says just the opposite. Everyone’s talking about pH balance — the measure of how acidic or alkaline you are — but no one’s in agreement about what to do.

True twenty years ago, true today. A bunch of competing diets which only work for some people and make others feel miserable — and like miserable failures.     How can we reconcile all the conflicting information?

The illusion of a “one size fits all” diet

    Have you ever worn a clothing item designed as a “one size fits all”? If you have, it probably didn’t do much for you.

Diets are almost always like that. They work okay or even well for a few… but not for most. They just don’t “fit”.

The diet Dr. William Donald Kelley used to treat cancer patients during the 1980s seems to be a notable exception. Stay with me for a moment and you’ll see why.

William Wolcott, a protégé of Dr. Kelley, explains Kelley’s theories about metabolism and health in his book The Metabolic Typing Diet.

Dr. Kelley theorized that various factors in your body fight for dominance, while foods and nutrients exert opposing effects on your body’s pH. He was well aware of the biochemical cycles of energy production from the oxidative system, and the two branches of the autonomic nervous system (ANS) — parasympathetic and sympathetic.

Your parasympathetic system controls digestion, lowers your heart rate, and relaxes, restores, and alkalinizes your body. Your sympathetic side pumps up your adrenaline, accelerates your heart rate and metabolism, turns on your “fight or flight” response to stress, and acidifies your body.

These two systems duke it out for pre-eminence. Mr. Wolcott and Dr. Kelley teach that the net effect on pH depends on which system is dominant.

Metabolic typing is Dr. Kelley’s major scientific theory about biochemical individuality — why each of is different in the way we metabolize food. He believed that you have a unique cell print — analogous to your fingerprint –that genetically determines what type of foods you thrive best on.


The “perfect” diet

    Dr. Kelley may have discovered the secret to why the diet that works perfectly for one person fails miserably for the next… and why some people thrive on a vegetarian-style diet while it makes others feel miserable.

Knowing your metabolic type is more important than ever in light of today’s obesity epidemic. Dr. Kelley’s approach is worth a try if you find it hard to lose weight.

If his theory is right, then eating the wrong foods can push you further into imbalance — even if they’re “healthy” foods. A person who eats a vegetarian diet but is not of the vegetarian type will just keep making himself sicker and sicker.

That’s why a holistic doctor who follows the Kelley approach might recommend a heavy meat/high fat diet for one patient, and a vegetarian diet for someone else.

Not your daughter’s, son’s, or spouse’s diet…

“Eating for one’s individual metabolism is a time-tested truth. Common sense alone should tell us that the concept ‘one diet fits all’ could not fly, anymore than one medical treatment could fit all. Celebrate your uniqueness, even if it’s with foods shunned by conventional paradigms.”
~ Robert J. Rowen, Second Opinion Newsletter

There are two reasons for the great disparity in how foods work (or don’t) for you.

  1. Your metabolism is geared toward using certain fuels for energy, based somewhat on genetics. Just as you wouldn’t use diesel fuel in a car designed for unleaded, your body needs the right fuel at the right time, too.
  2. Insulin, which controls your blood sugar, is also a major deciding factor. If you overproduce insulin to lower blood sugar, your system will convert it to triglycerides and fats. As long as insulin abounds, carbs will turn to fat. Your body can’t tolerate the damage high blood sugar inflicts on your blood vessels.

Here’s an introductory course
in finding your metabolic type

    Kelley discussed four basic metabolic types:

  • Sympathetic Dominant
  • Parasympathetic Dominant
  • Oxidative Fast
  • Oxidative Slow

But this doesn’t mean there are four different diets. Fortunately there are just two basic diets, with varying dominance factors.

  • Vegetarians: Sympathetic Dominants and Oxidative Slows need a Group I diet, weighted toward light, non-fatty proteins, an abundance of vegetables and a greater tolerance for carbs — although neither group should ever eat refined carbs.
  • Meat Eaters: Oxidative Fast and Parasympathetic Dominants need a Group II diet — one seriously weighted toward heavy protein and fat as the preferred fuel source.

Some people are blessed to be balanced, and can enjoy much more dietary freedom.

Dr. Kelley had an extremely detailed questionnaire for patients to complete, a binder full of questions, in addition to blood work and a consultation.

Here are a few quicker ways to tell what type you are…

  • If your fasting triglyceride value is over 80, excess insulin is converting carbs to fats, so you’re best suited to a Group II (meat) diet.
  • If your triglycerides are below 80, you need a metabolic-typing test developed by Dr. Howard Kristal. The test includes some pH and a blood-glucose challenge to help identify your type.
  • Swallow 50 mg of niacin (not niacinamide) on an empty stomach. If your skin turns red and you feel very, very hot and itchy within half an hour, you’re a meat-eater (Parasympathetic Dominant). If you feel warmer and have better coloring in your face, you have a Balanced Metabolism. But if you don’t feel anything, you’re a Carb Type (Sympathetic Dominant). [Reason: Niacin is an alkalinzer, which worsens Parasympathetics.]
  • Take 8g per day of vitamin C as ascorbic acid for three consecutive days. Signs you’re a meat eater: you feel depressed, lethargic, exhausted, irritable… or you’re a woman and experience vaginal irritation. If you feel no change, you’re balanced. You’re a carb eater if you see improvement — higher energy, better sleep. [Reason: ascorbic acid produces alkaline effects in your body even though it’s an acid, which worsens Parasympathetics. If this sounds like you, calcium ascorbate is your preferred form of vitamin C.]

What to eat — at a glance

    Once you know your metabolic type, here are some other general characteristics, plus the lowdown on what to eat. This is very general. More information can be found in Wolcott’s book.

Sympathetic Vegetarian Types:

  • Need nutritional support that slows down the sympathetic nervous system, speeds parasympathetic
  • Will feel well eating mostly fruits and veggies
  • Seldom if ever crave meats
  • Function well on a 100% raw diet
  • May have family lines originating from Mediterranean areas
  • Eat fish, chicken, turkey, other fowl, beef (two times a week), most vegetables, a little fruit, sprouts, some citrus, eggs, and raw (unpasteurized) goats’ milk
  • Some may require additional nutritional support (vitamins, minerals, enzymes, etc.), and hydrochloric acid (in essence, a stomach acid supplement) to help break down foods

Parasympathetic Carnivore Types:

  • Burn carbohydrates very quickly
  • Tendency toward developing hypoglycemia (low blood sugar). When they fail to eat protein, blood sugar and energy levels jump around like a yo-yo
  • MUST eat meat — preferably fatty, heavy, high-purine meats like beef, lamb and salmon. Tend to crave meats that will “stick to their ribs”. Need about 14 oz. per day.
  • May not care for sweets
  • Enjoy foods with added cream and butter
  • Should not eat green leafy veggies, candy, fruit, high carb foods
  • Tend to be of German, Scandinavian, and northern European ancestry

Balanced Types:

Balanced metabolizers have sympathetic and parasympathetic nervous systems that work well together and have a normal balance of glandular activity and metabolic function. They burn their food neither too fast nor too slow.

Balanced types are neither strongly meat eating nor strongly vegetarian. They fall in the middle. Therefore they enjoy the greatest freedom in what they can eat.

Balanced metabolizers can suffer from conditions and disorders of either vegetarians or carnivore groups. But generally these are moderate and not the extreme.

There are further divisions among these types, but the most important thing to determine is whether you’re a vegetarian, a meat-eater, or a balanced type — and then start eating accordingly.

Metabolic typing and cancer

    Dr. Kelley cured himself of pancreatic cancer — a disease that’s considered almost incurable — way before he started teaching all this to others. He cured himself by eating an almost totally vegetarian diet, along with practicing spiritual elements and taking certain supplements (most notably proteolytic or protein-digest enzymes, as I strongly recommend in my Special Report, The Missing Ingredient for Good Health.)

Later, when Dr. Kelley’s wife became gravely ill, he treated her with the same diet, only to find she got worse and almost died. Seeing that the vegetarian approach didn’t work for her, at the eleventh hour he made a dramatic switch and tried giving her a lot of meat. She quickly recovered.

Dr. Kelley went on to spend 25 years investigating various metabolic types, and which foods and supplements keep people in optimum health.

You may have heard that everyone with cancer needs to alkalinize the body in order to recover. But Dr. Kelley believed some types, such as parasympathetic dominant people, may actually be too alkaline and need to be acidified!

The three-legs on the stool of Kelley’s full metabolic program are (1) nutrition, (2) detoxification, and (3) pancreatic enzyme supplements.

He taught that anyone wanting to prevent cancer, lose weight, and live a long disease-free life must:

  • Understand their metabolic type and eat accordingly
  • Rejuvenate their pancreas via diet and pancreatic enzymes to prevent cancer
  • Follow a stringent detoxification program to show toxins the exit

He linked a faulty metabolism to a deficiency in pancreatic enzymes, which he regarded as a fundamental cause of cancer… and said that proteolytic (protein digesting) enzymes were the body’s first line of defense against malignancies. (In my humble opinion, my report The Missing Ingredient is your best introduction to enzymes.)

The metabolic diet and pH balance were his foundation. For solid tumors, the sympathetic type, he recommended a nearly vegetarian, meat-free diet to alkalinize the body. For soft tumor parasympathetic types, he prescribed a protein and fat-rich diet to acidify the body.

Then, because pancreatic enzymes eat away at cancer, causing stress due to toxins released by dying tumors, he felt it mandatory to include a good detoxification protocol.

Is Dr. Kelley’s metabolic therapy quackery or reality?

    Although the controversial Kansas-born practitioner was condemned as a charlatan by the orthodox medical establishment, thousands of desperate cancer patients sought his advice and followed his program, many with remarkably good results.

Full disclosure: Dr. Kelley was a dentist, not a medical doctor. He was self-taught when it came to treating cancer, using as a starting point his successful self-treatment for his own cancer and expanding from there. Of course, the fact that he wasn’t an M.D. gave the medical establishment potent ammunition against him.

My take is that Dr. Kelley’s approach has merit, as shown by scores of case histories of people who recovered from cancer. I’ve made a point of respectfully calling him “Dr.” Kelly throughout this article because I think he deserves the moniker more than most of the people who can legally put “M.D.” after their names. He was extremely influential in the whole movement to cure cancer by gentle, natural means.

Today, a number of practitioners use Kelley’s regimen, at least in part. One of them is his trusted associate Nick Gonzalez, MD, of Manhattan, who apprenticed with Kelley for six years (1981-1987). As a medical student at Cornell, he came across Dr. Kelley’s work, was deeply impressed, and arranged a study project to assess its validity. He became a firm convert to the Kelley approach and is probably its leading spokesman and practitioner today.

Dr. Gonzalez has been practicing and refining the Kelley protocol for many years and has compiled an impressive success record. He’s one of the doctors I’d consider if I had cancer myself.

Harold J. Kristal, D.D.S. is another advocate, who spoke about it in recent Townsend Letter articles. As mentioned earlier, Robert Jay Rowen, M.D., publisher of Second Opinion newsletter is another fan. Dr. Joseph Mercola uses a simplified version of Kelley’s metabolic typing.

Why not try It out today?

    Considering the old saying about an ounce of prevention being worth a pound of cure, don’t wait till you’re sick to try Dr. Kelley’s approach. Proper diet and supplementation are the key not only to curing or preventing cancer, but also heart disease, diabetes, and all the so-called “diseases of aging.”

To achieve the best in health, try eating to fit your metabolic type (not your blood type), and avoid all refined carbohydrates and calories (sugar, high fructose corn syrup, and other foods that rank high on the glycemic index).

Determining the best and worst foods for your particular metabolic type doesn’t have to be a guessing game. Your tiny effort may yield amazing results. Try it and see if you shed the pounds and find you no longer need statin drugs, blood pressure drugs, diabetes drugs and maybe even pain medications.

Meanwhile, there’s a type of meat you don’t want to eat, no matter what metabolic type you are. If you missed this information in the last issue of Cancer Defeated, scroll down and see it now.

Would you ever eat GRAY meat?

    Your knee-jerk reaction would probably be to say “NO WAY!” Gray meat likely makes you think of something rotten that would make you sick. Consumers want nice, fresh-looking red meat. But appearances can be deceiving. Keep reading and I’ll explain. . .

Continued below. . .

I’ll Never Go “Bare” Again

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Believe it or not—gray is the color that meats like bacon and hot dogs would be if there were no sodium nitrite added to stabilize the red color and add flavor.

According to the Center for Science in the Public Interest (CSPI)1, when nitrite is added to food it can lead to the formation of cancer-causing chemicals called nitrosamines.

These compounds are carcinogens that researchers have linked to cancers of the bladder, brain, esophagus, mouth, and stomach. So meat that’s been doctored to look healthy isn’t really healthy. You might be better off eating gray meat.

You should know that nitrites also occur naturally in many green vegetables, such as celery, lettuce and spinach. Does that give you an excuse to avoid eating your veggies? Nice try. . .but no.

You see, vegetables also have healthy doses of vitamins C and D, which help block the formation of cancer-causing nitrosamines. This is why eating plenty of vegetables can actually reduce your cancer risk.

As for the cured meats—you’d be better off eating them sparingly or not at all. Maybe it would help to take extra vitamins when you do eat them — that’s speculation on my part, but it makes sense.

For me, cured meats are a treat I have a few times a year — when I’m someone’s guest, for example, and sausage or bacon is on the breakfast menu. The rest of the time there are plenty of good meats that are much less processed and chemicalized.

The problem is nitrites are not the only food additive you should watch out for…

Ever seen these words on your food labels?

    Some food additives have been used for centuries to preserve the flavor of food and enhance its appearance. Included are items such as salt in meats… vinegar for pickling… and sulfur dioxide to prevent wine from spoiling.

But in the mid-20th century, processed foods became more popular. This led to the development of more chemical additives such as:

  • Acids—to preserve flavors
  • Colorings—to make foods more attractive and replace color lost during preparation
  • Emulsifiers—to help waters and oils stick together in foods like mayonnaise
  • Humectants—to keep foods from drying out
  • Preservatives—to prevent bacteria and other microorganisms from spoiling foods
  • Stabilizers—to give foods firmer textures

The Food and Drug Administration (FDA)2 maintains a database of over 3,000 additives used in the foods we eat every day! According to the agency, these additives help improve or maintain food.

You might be wondering just how safe for consumption these chemical additives really are. It would take far more than one article to answer the question in full.

But let’s take a brief look at what we know about some other popular preservatives besides nitrites…

These toxic twins have government
health agencies battling!

    Butylated hydroxyanisol (BHA) and butylated hyroxytoluene (BHT) are widely used to prevent oils from becoming rancid. You’ll find them in a wide variety of foods including cereals, gum and potato chips.

BHT is a widely used preservative that’s supposedly safe for people to eat and is even sold as a supplement. Years ago, I saw it recommended by some alternative practitioners as a treatment for herpes, because it’s a powerful antiviral. But more recent research suggests it may not be a good idea to consume it.

Studies have linked the use of BHA with the formation of stomach cancer in hamsters, mice and rats. Critics argue that these results shouldn’t be used to determine the chemicals’ safety for human consumption because the cancers occured in the animals’ forestomach—an organ that humans don’t have.

Apparently the FDA agrees, given that they still allow BHA to be added to foods. But the Department of Health and Human Services (HHS)3 considers BHA to be “reasonably anticipated to be a human carcinogen.” Studies also show both BHA and BHT cause liver and kidney damage.

Forestomach or not—I prefer to avoid anything that causes three different kinds of animals to develop cancer!

Related to BHA/BHT is a preservative called propyl gallate. It is often used in tandem with BHA or BHT to prevent fats and oils from spoiling. You’ll often see it used in chicken soup base, potato sticks and vegetable oil.

Propyl gallate is known to cause kidney, liver and intestinal problems. It also may cause allergic reactions in people with asthma and/or sensitivity to aspirin.

Animal studies suggest propyl gallate increases the risk of getting cancer. However, due to limitations in the studies, scientists have said they cannot be certain that propyl gallate directly causes cancer.

In any case, it seems this should be enough to raise some red flags and curtail the use of these food additives. And yet they’re still widely present in the food we eat.

This is because the FDA continues to place a golden seal on these and other dangerous chemical additives. The agency website says “food and color additives are more strictly studied, regulated and monitored than at any other time in history.”

If you read a bit further, you’ll see a weak disclaimer that states “FDA can never be absolutely certain of the absence of any risk from the use of any substance.” They claim to rely on the “best science available” to determine that there is a reasonable certainty of no harm to consumers from these additives.

But you have to wonder what kind of weird science they’re using that ignores blatant evidence that chemicals in the food chain are causing cancers and other health problems.

When all is said and done… you might just be better off eating some fresh, gray meat!

 Kindest regards,

Lee Euler Publisher

Resources: Dr. Kelley Protocol (from 1st article)








The Metabolic-Type Test (An Easy Method of Testing Yourself, from the book, “The Acid Alkaline Balance Diet”, pp15-16 by Kliment)










Footnotes (from 2nd article)

1Center for Science in the Public Interest. 2012. Chemical cuisine. Retrieved from
2Food and Drug Administration. 2010. Food ingredients and colors. Retrieved from
3Department of Health and Human Services. 2011. Butylated hydroxyanisol. Report on Carcinogens. Excerpt available at http://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/ButylatedHydroxyanisole.pdf

Additional resources

Borzillo, L. 2010. Food dyes more than a rainbow of colors: A rainbow of health risks including ADHD. New England Acupuncture and Integrative Therapies. Retrieved from

Cancer Prevention Coalition. 2003. Hot dogs and nitrites. Retrieved from

Kobylewski, S. 2010. CSPI says food dyes pose rainbow of risks. Available online at

About the author

Lee Euler

Hi I'm Lee Euler, I’ve spent over a decade investigating every possible way a person can beat cancer. In fact, our commitment to defeating cancer has made us the world’s #1 publisher of information about Alternative Cancer Treatments -- with over 20 books and 700 newsletters on the subject. If you haven't heard about all your cancer options, or if you want to make sure you don’t miss even one answer to this terrible disease, then join our newsletter. When you do, I'll keep you informed each week about the hundreds of alternative cancer treatments that people are using to cure cancer all over the world.

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