Processed meat once again linked to huge increases in pancreatic cancer

Wednesday, February 01, 2012 by: PF Louis
Tags: processed meat, pancreatic cancer, chemicals

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(NaturalNews) Daily breakfasts with bacon or sausage are still common for many who haven't become vegetarians. Just think about the amount of breakfast burritos and McMuffins sold. Indulging in other processed meats such as lunch and dinner sausages, pepperoni pizzas, salami and corned beef sandwiches increases the odds of getting pancreatic cancer.

According to a Swedish epidemiological study conducted by Professor Sussana Larsson at the Karolinska Institute and published in the British Journal of Cancer, just 50 grams a day of processed meat, equivalent to one sausage, increases the risk of pancreatic cancer by 19 percent.

Eating 100 grams of processed meat per day increased the risk to 38 percent, according to the study that included data from 11 trials and 6,643 patients with pancreatic cancer. The importance of this study of pancreatic cancer was emphasized because although it is relatively rare, it has an extremely low survival rate, especially with conventional medicine.

As a result of this study, the UK is officially advising citizens to keep their daily processed meat level at or below 70 grams. Professor Larsson also said that while red meat in general increases the risk of colorectal cancer, there was more of link to pancreatic cancer from processed red meats.

This is not the first such research linking pancreatic cancer to processed meats. Others cite even higher risk percentages. The health ranger explains why processed meats are the worst (

Alternative cancer approaches can handle pancreatic cancer

The high, often rapid mortality rate of pancreatic cancer in conventional medicine motivated Texas small town dentist William Donald Kelley to research and create his own approach for curing his pancreatic cancer.

This was done in three phases: First he realized that a major dietary change was necessary. He avoided red meats, sugar, and processed foods while focusing on fresh whole mostly raw vegetables, grains, and fruits. Then he discovered an early 20th Century Scottish embryologist John Beard's discovery of curing cancer by injecting pancreatic juices, which contained proteolytic enzymes.

This type of enzyme can burst open cancer cell walls. But they are also used for breaking down tough complete proteins found in meat. So heavy meat eating occupies the type of enzymes needed for any cancer. Kelly found which proteolytic enzymes worked best and added enzyme activators that he observed were lacking.

In order to eliminate dead cancer cell toxins, Kelley added daily liver cleanses with coffee enemas. Then he discovered that a handful of people needed some meat in their diet to complete their cure.

So he created a system of metabolic typing to determine the exact diets cancer patients needed. Eventually his cure rate exceeded 90%, and obviously he had cured himself (

Today, Dr. Nicholas Gonzalez carries on with Kelley's protocol, albeit slightly modified, in NYC, despite several attempts to shut him down. He and Dr. Linda Isaacs continue their practice with funding from several different sources under the FDA's Investigational New Drug (IND) and compassionate use guidelines.

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