Do you know the person who discovered cancer was Doctor Otto Heinrich Warburg?
He was a German Physiologist as well as a medical doctor, but something which gave him great fame was being the man whose research found the causes of cancer. Emil Warburg, his father, was a famous physicist. In First World War, Otto served as an officer, and he was also awarded with the Iron Cross for his acts of bravery. Since his family was Jewish that’s why he couldn’t serve in Second World War.
Amazingly Hitler let Otto work on his cancer research. In 1931, he won the Nobel Prize, and he would be a 47-time nominee for the same award in the years to follow!
Most of us know the above things about his life, but one specific side of his life is still hidden from many of us, and no one really talks about it too. Where people know him as a person who found the causes of cancer, similarly he wrote a book on its cure, named “Cancer: Its Cause and Its Cure.”
So the question is why didn’t we hear about this before?
Actually, his main theory related to cure had to do with alkaline environments. He found that cancer cells cannot thrive nor exist in alkaline environments and the more harmful, acidic things you put in your body, the more pleasing environment you have created for cancer to flourish.
“Cancerous tissues are acidic, whereas healthy tissues are alkaline. Water splits into H+ and OH- ions, if there is an excess of H+, it is acidic; if there is an excess of OH- ions, then it is alkaline.”
“All normal cells have an absolute requirement for oxygen, but cancer cells can live without oxygen – a rule without exception. “Deprive a cell 35% of its oxygen for 48 hours and it may become cancerous.”
According to him, the root cause of cancer is usually the deficiency of oxygen. An acidic state will be formed in the human body with a lack of oxygen, thus allowing cancer to thrive. Then the main thing is oxygen.
Mohamed Packed Kefir
I met a lot of very interesting people in the goat business. One such character was Tarak Tucan, A full scholarship student at Rice University, son of a Norwegian mother and Jordanian father, raised in a prep school environment, and into Nutra-ceuticals. Tarak visited his family in Jordan this August and smuggled real live Kefir grains through Boston’s Logan Airport in his backpack thermos bottle. He was keeping the Kefir in distilled water at his Houston apartment and came sixty miles out to our farm because he needed our raw goat’s milk to complete the fermentation process.
The grain, more like a mushroom, resembles spongy cauliflower buds or wet popcorn turns the milk into a 1-2% alcohol champagne fizzy yogurt like drink. This 5,000-year-old Kefir culture originated in the Caucus Mountains of Russia. Mohamed in 600AD never traveled anywhere without his Kefir. I sensed an opportunity in this Kefir stuff. If we could get everybody hooked on drinking Kefir, they would have to buy a lot more of our raw goat’s milk.
Kefir Oxygen Cancer Connection
I just finished reading Klaus Kaufman’s “Kefir Rediscovered”, available from www.hoeggergoatsupply.com, it has as much info as Dom’s website with a different perspective. Most informative to me is his comparison of yogurt to kefir. Analogous to grapes and wine, yogurt is wine and kefir is champagne. The health benefits are all in favor of kefir, while yogurt is simply a more digestible form of milk. Kaufman’s reasoning for this is the mirrored molecular composition of kefir and yogurt.
The yogurt good ship “Enterprise” rotates left or counter-clockwise, while kefir goes right in a clockwise direction. They are both lactic acid cultures comprised of the same number of carbon, oxygen and hydrogen elements only mirror opposites. Kefir acts like a door latch, locking into the cells to deliver oxygen for curative benefits as well as nutritional ones. The Russians use kefir for cancer treatment because the runaway cancer cells are starving the body of oxygen. The primary reasons for drinking a pint of kefir a day are
1) Transient Yogurt – Kefir sticks to your immune system
Both kefir and yogurt are cultured milk products but they employ different methods to deliver their cargo of beneficial bacteria. The digestive enzymes in yogurt help digest the yogurt and only the yogurt. Kefir comes with a load of excess enzymes that attach themselves to the walls of the colon. The yogurt nutrient express is gone in 24 hours, while kefir’s stay is indefinite. A healthy immune system is at least 70% dependent on a healthy intestinal tract.
2) 30 plus good bugs for Kefir – a mere handful in Yogurt Kefir contains 30 – 35 major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetbacter species, Streptococus species. Kefir is a turbo charged energy-anti-biotic-colonic cleanser drink. Yogurt is a mild nutrient rich drink that pre-digests the lactose helping the body better assimilate the good stuff and if it’s raw it’s all good.
3) It’s the Yeast – it puts the fizz in Kefir It also contains beneficial yeasts, such as Saccharomyces kefir, Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites. The www.bodyecology.com lady got into kefir because the friendly candida yeast in kefir destroys candida albicans the yeast infection culprit.
4) Digestion – If Kefir Can’t Digest It – Forget It! Kefir’s active yeast, good bacteria and excess digestive enzymes provide more nutritive value than yogurt by helping digest the foods you eat. Constipation is a thing of the past. If you drink Kefir at night no acid reflux and insomnia.
Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders”.
The Kefir you buy at “Whole Foods” or health foods grocers is by law made with pasteurized milk, most often cow’s milk. I have made Kefir with fresh from the cow milk, homogenized store bought milk, skim milk and of course our fresh, raw goat’s milk. There is no comparison – anybody can taste the difference. Kefiring pasteurized milk helps make the milk digestible but it can’t reincarnate cooked carrier enzymes. Kefir helps you assimilate the remaining active ingredients of retail milk. This is the reason why you can’t kefir Ultra-Pasteurized milk, there are no active ingredients.
Where the Karma Comes From