Dr.
Frank Shallenberger’s
Vol. 7, No. 9
The Complete Cancer
Prevention Plan (Part 2)
Last month, I showed you the difference
in two different cancer cases. One used con-
ventional therapy alone. The other used my
four-pronged approach to battling the dis-
ease. Of course, the four-pronged approach
was much more successful. And I’ve seen it
work time and time again.
In this Issue
Q This cancer treatment is so simple
to use, costs nothing, and can cure
many cases of cancer, but most
doctors never consider it ............ p. 4
Q Fruit has a chemical in it that
can cause serious health problems —
but only if you do this to it ........ p. 6
Q The nutrient that can cause cancer,
heart attack, and stroke — and
most people take it every day.... p. 8
Coming Next Month
• This routine test is a great tool for helping
you maintain great health. Unfortunately,
most doctors don't do the test right. I’ll
show you why.
• If you injure your shoulder, especially your
rotator cuff, many doctors will recommend
surgery. But this simple treatment can
heal the injury without surgery.
• You can buy this “nutrient” at any health
food store, but it’s really a drug and can
cause serious health problems. I’ll show
you how to use it safely.
September 2008
I also gave you the four steps. But I didn’t
have space to give you all the details. So
that’s what I’m going to do this month. This
approach is so successful because it attacks
the cancer from every angle while building
up and strengthening the body. So let me
give you some details on this approach and
how it works.
Part 1: Kill the Cancer
Some die-hard “natural doctors” say
that the best way to beat cancer is to boost
the immune system.
Well, I wish it were that simple. But the
fact is, cancer cells are very resistant to get-
ting killed. First of all, they have a protec-
tive coating around them which makes it
hard for your immune cells to destroy them.
Second, healthy cells are programmed
to die at a certain point so they can be
replaced by new cells. But cancer cells aren’t
programmed that way.
Third, cancer cells have angiogenic fac-
tors that create new blood vessels so the can-
cer can spread.
For all these reasons, just boosting your
immune system isn’t enough to kill cancer.
So what does kill cancer? Chemotherapy.
Now, I know a lot of naturally-minded doc-
tors won’t like to hear this, but chemothera-
py really does work. Chemotherapy kills can-
cer better than anything we’ve ever seen.
The problem is, it doesn’t just kill can-
cer. It also kills the patient! That’s why I use
a safer, gentler form of chemotherapy called
Insulin Potentiation Therapy (IPT). IPT
allows me to use smaller doses of
chemotherapy and get the same results.
Plus, it has fewer side effects. (More on IPT
in a moment.)
In addition to chemotherapy, I often
prescribe pancreatic enzymes in order to dis-
solve the protective coating on the cancer
cells. These enzymes have a long history of
use in cancer treatment. In one recent study,
patients suffering from advanced, inoperable
stage II-IV pancreatic cancer received large
doses of enzymes, along with nutritional
therapies. The patients taking the enzymes
and nutritional therapies lived more than 3
times longer than what would be expected
for patients in their condition!
That’s why for solid cancers like pan-
creatic, colon, lung and gastric cancers, I
give my patients high doses of proteolytic
enzymes.
I also give my patients Modified Citrus
Pectin (MCP). Modified Citrus Pectin is a
fiber made from the peel of citrus fruits. It
has been altered so it’s easier to absorb by
the digestive tract. Studies show that MCP
keeps cancer cells from attaching to one
another or to the walls of blood vessels. This
prevents cancer cells from forming into
tumors, and keeps them from spreading.
MCP also starves tumors by preventing
them from growing new blood vessels. But
that’s not all. Studies show that MCP also
is good for removing toxins like heavy met-
als, pesticides, and other pollutants.
Real Cures (ISSN 1062-4163) is published monthly by
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eral comments on health, nutrition, and medicine. Readers
are advised to consult with their own physician before
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Unauthorized reproduction of this newsletter or its con-
tents by xerography, facsimile, or any other means is illegal.
—2—
Step 2: Protect Your Body From
the Effects of Chemotherapy
Many oncologists tell you not to take
any antioxidants or supplements while you’re
doing chemo. This baffles me, because pub-
lished studies show patients who combine
nutritional therapies with chemo do better
than patients on chemo alone.
In fact, a recent study in Cancer
Treatment Reviews looked at 845 articles
published on taking antioxidants such as
glutathione, melatonin, vitamin A, vitamin
C, N-acetylcysteine, vitamin E and ellagic
acid while undergoing chemotherapy.
Researchers found that in many cases,
patients taking antioxidants had increased
survival times, increased tumor responses,
or both. They also had reduced toxicity from
the chemo when compared to patients not
taking supplements. That’s why I use plenty
of supplements and nutraceuticals in my
cancer treatment.
I also give my patients a number of
treatments to boost the effectiveness of
chemo and radiation. For patients like Paul,
who received radiation treatment, one of the
best ways to reduce the side effects is to
combine it with intravenous hydrogen per-
oxide (H202) along with DMSO (Dimethyl
Sulfoxide).
I use hydrogen peroxide IVs immedi-
ately before or after radiation treatments.
The literature shows that hydrogen
peroxide increases the effectiveness of
radiation therapy.
It also helps your cells use oxygen more
efficiently. Why is oxygen important?
Because healthy cells use oxygen to produce
energy, while cancer cells do not.
Other oxidative therapies flood your
cells with oxygen, too. Exercise is an oxida-
tive therapy. Especially when it’s combined
with breathing 100% oxygen from a mask
(this is known as Multi-Step Therapy or
Exercise With Oxygen Therapy). Ozone is
another method. Infusing ozone into the
bloodstream stimulates hemoglobin mole-
cules to release more oxygen into your cells.
All of these oxidative therapies can further
weaken cancer cells while strengthening
healthy ones.
As for DMSO, it works like a solvent,
helping the hydrogen peroxide penetrate
the cells better. Plus, there’s evidence in
the medical literature that DMSO, once
absorbed by cancer cells, inhibits the devel-
opment of tumors. To test this, scientists
experimented with a special colored dye that
showed DMSO being absorbed by cancer
cells. Then they saw that the cancer cells
didn’t grow as fast.
Step 3: Boost Your Overall
Health and Vitality
As I mentioned earlier, I tell all my
cancer patients that you have to become
the “healthiest person on your block.”
Becoming the healthiest person on
your block means three things: 1) your
immune system is strong enough to fight
off pathogens that might attack while you’re
fighting cancer; 2) you have plenty of
antioxidants that neutralize free radicals; 3)
your body is able to cope with the physical
and emotional stress of battling cancer.
If you’re going to beat cancer, you can’t
afford to have anything but all 3 of these
building blocks in place.
Unfortunately, by the time most
cancers are diagnosed, you are already in
a state of health that is way below your
potential. It is this state of poor health
which usually accounts for poor outcomes.
Indeed, most cancer patients don’t die
from the cancer itself. They die from being
worn out and wasted. This condition is
called cachexia. Cachexia is the gradual
wasting away of a cancer patient’s body,
often to just skin and bones.
Cachexia occurs because cancer cells
produce energy very differently than normal
cells. As I mentioned before, while normal
cells use oxygen to burn fuel, cancer cells
do it without oxygen. This process is called
fermentation.
Fermentation is a very wasteful way to
—3—
produce energy. In fact, cancer cells waste
up to 95% of the glucose they take in.
Because cancer cells waste so much
glucose, they are constantly hungry for
more. So they start “stealing” glucose from
the healthy cells around them. And when
they’ve stolen all the glucose they can, they
start turning the protein in your body into
glucose so they can burn that, too. That’s
why your muscles start to waste away,
because your body starts converting muscle
protein into glucose.
As a result, the normal cells around
the tumor can literally starve. This leads to
malnutrition, wasting away and death.
Fortunately, there’s a way to block this
wasting away. And that’s to make sure your
body is getting enough protein and fat.
When you give your body enough protein, it
replenishes whatever muscle protein is lost
to cachexia. And when you give your body
enough fat, the healthy cells burn fat for
energy. (Cancer cells cannot burn fat, only
healthy cells can. I’ll tell you more about
that in a moment.)
There are other ways to maximize your
health and vitality as you fight cancer. And
that’s to use everything from supplements
to hormones to detoxification and diet. All
these therapies are every bit as important
as killing the cancer itself.
I use supplements to rejuvenate the
adrenal glands and strengthen the immune
system. These include pantothenic acid
(vitamin B-5), adrenal gland extract, DHEA,
and others.
Your adrenal glands regulate your
body’s response to stress. Prolonged expo-
sure to stress can deplete your body’s
resources and weaken your immune system.
You also need to get enough sleep and
cut down on stimulants like coffee to
strengthen your adrenals. You can read
more about helping your adrenal glands
recover from stress in my Special Report,
How I Cured My Allergies for Good and
How You Can Too.
The other nutrients I give to patients

One More Cancer-Fighting Step
There’s one more thing I’d like to tell you
about and it's vitally important. Why? Because
this one single thing does triple duty: It boosts
your immune system — strengthens your over-
all health and well-being — and even gets down
to the causes of cancer.
What is it? It’s dealing with the psycholog-
ical and emotional aspects of cancer.
It’s probably no surprise to you that emo-
tions like depression and grief can put great
stress on your body. And it’s probably no sur-
prise to you that stress can take its toll on your
immune system. Well, recent research shows
that this factor is even more important than
most people realize. For example:
depend on the type of cancer they have.
The predominant ones I use are:
• Vitamin D: Vitamin D plays a
strong role in boosting immune function
and repairing damaged cells. A ground-
breaking U.S. study revealed that supple-
menting with vitamin D cuts your risk of
cancer by an astounding 60 percent! The
study looked at many different types of
cancer, including breast, colon, and lung.
• Fish oil: Long-chain EPA and DHA
are polyunsaturated omega-3 fats found in
fatty fish. EPA and DHA have been shown
to inhibit the growth of breast and prostate
cancer and reduce the risk and progression
of these tumors.
• Resveratrol: Resveratrol comes
from the skin of grape, and it’s one of the
best all-purpose cancer fighters around.
Studies show that it fights the initiation,
promotion, and progression of cancer.
• Iodine: Iodine is essential to reduce
the sensitivity of breast cells to estrogen.
Without iodine, estrogen can run wild, and
estrogen is a well-known carcinogen. There
is evidence that prostate cancers are also
caused in part by iodine deficiency.
—4—
Clinical
• In one study, patients who felt depressed
and helpless and who didn't take an active role
in fighting their cancer had poorer outcomes.
• In another study, researchers found that
women who felt isolated (even if they had lots of
friends and social contacts) were 2-1/2 times
more likely to die from breast, uterine, and
ovarian cancers.
• And in still another study, people who
were not as content and satisfied with their
lives as their peers had 10 times the death rate
from all illnesses.
There may even be such a thing as a “can-
cer personality.” Researchers have discovered
that people with cancer tend to share certain
personality traits. These include:
• Grief and loss
Unfortunately, iodine consumption by
Americans has dropped by 50% since the
1970s. To make matters worse, iodine-
blocking bromides in flour, sodas, medica-
tions and fluoridated drinking water also
deplete iodine absorption. Today, many
of my patients are deficient in iodine.
Supplementing with iodine reverses this
imbalance and slows down the growth
rate of cancer cells.
Step 4: Treat the Root Causes
of the Cancer
Okay, by this point, we’ve killed the
cancer. We’ve protected the body from
chemotherapy and radiation. We’ve boosted
the immune system. Now there’s one more
thing we need to do. It's something that
most doctors, even alternative doctors,
overlook.
And that’s to treat the root causes of
the cancer. You can fight cancer all you
want. But if you’re not getting at the under-
lying causes, it’s going to come back.
That’s because cancer rarely has just
one cause. It is often caused by a combina-
tion of factors, including genetics, carcino-
l Pearls
• Feelings of unworthiness
• Avoidance of conflict
• Putting the needs of others before
their own
• Unfulfilled passion that has been
suppressed for years
In one dramatic study, researchers gave a
personality test on a large group of women,
some of whom had cancer and some who didn’t.
When the researchers picked out the women
who scored high on the above personality traits,
they were able to detect who had cancer and
who didn’t with an 88% level of accuracy!
Now please understand that I am in no
way implying that if someone has cancer, it's
their own fault. What I am saying is that if you
have any of these emotions or tendencies, you
gen exposure, hormone imbalances, viruses,
radiation, dietary deficiencies, and decreased
energy production in your cells.
Dangerous toxins like heavy metals,
pesticides, pollutants and other chemicals
are one cause. They’re in the air we breathe,
the water we drink, and the food we eat.
These toxins build up in your tissues and
organs and slowly poison your body. So one
thing you must do is start a serious detoxifi-
cation program. This can involve IV chela-
tion, saunas, fasting, colonics, and Modified
Citrus Pectin. Speak with a qualified health
care professional before starting any detox
program.
Changing your diet is also very impor-
tant. You'll want to eat plenty of organic
vegetables. And you'll want to entirely
eliminate sugars, starches, and most fruits.
Why? Because these foods provide cancer
with the fuel it needs to thrive!
As you probably know, the cells in your
body use one of two types of fuel. They
either burn glucose (sugar) or fat. But Nobel
Prize winner Dr. Otto Warburg discovered
that cancer cells live almost entirely on glu-
cose. They can’t convert fat in an efficient
need to address them and ultimately let go of
them.
So start being more attentive to your own
needs. Let go of negative emotions like guilt,
anger, bitterness, and greed. Find ways to lower
the stress in your life.
The easiest way to lower stress is to
engage in stress-reducing activities. These
include prayer, meditation, exercise, or even
watching funny movies. They all help.
You also have to practice changing the way
you react to stressful events. After all, we can't
always control what happens to us; but we can
always control how we react to whatever hap-
pens.
References available upon request.
manner. So by eating a diet that provides
adequate fat and no high-glycemic carbs,
you feed your healthy cells while starving
the cancerous ones!
Another way to address the root cause
of cancer is to make sure your hormones are
in balance. You probably know that estrogen
imbalances can lead to cancer of the breast,
cervix, or prostate. But other hormones are
important, too. Hormones like thyroid hor-
mone, cortisol, and melatonin.
One of the reasons people get cancer
when they get older is because their mela-
tonin levels decline. So I give very substan-
tial doses of melatonin. Studies show that it
not only protects against cancer but also
boosts your immune system and protects
against the toxic side effects of chemothera-
py and radiation.
Undiagnosed hypothyroidism (not
enough thyroid hormone) is another factor
that prevents your body from burning fat.
It creates an environment where cancer
can thrive. So I always check my patients’
thyroid levels and often supplement with
thyroid hormones. Q
—5—
This “Natural” Food Additive
May Cause Parkinson’s
Did you know that there’s a natural
chemical found in fruit that can cause
Parkinson’s? It’s true. Fruit such as cran-
berries, prunes, plums, and apples contain
the chemical. So do spices like cinnamon
and ripe cloves. But the amount you’ll find
in these foods is probably too small to cause
the disease. However, food manufacturers
use this chemical in much higher doses as a
preservative. And the amount they use can
easily cause health problems.
Until recently, researchers considered
this chemical safe. But now we know that
when you take it in the doses required for
food preservation, it causes serious cell
damage. In fact, it destroys vital parts of
your DNA.
The chemical I’m talking about is
benzoic acid.
If you’ve ever read the label of canned
and bottled foods and drinks, you’ve proba-
bly seen benzoic acid on the label. Benzoic
acid comes in two “flavors,” sodium ben-
zoate and potassium benzoate. These com-
pounds are preservatives that have bacterio-
static and fungistatic activity. That means
that while they are not able to kill bacteria
and fungi, in high enough doses, they can
stop their growth.
Benzoic acid works only in acidic condi-
tions (pH< 3.6). So it effectively preserves
the shelf life of acidic foods. These include
citric acid (preserves, jams, fruit juices),
vinegar (salad dressings, pickles, etc.), car-
bonic acid (sodas and carbonated drinks,
such as Coca-Cola, Pepsi Max, Diet Pepsi,
Sprite, Oasis, and Dr. Pepper), and Chinese
food (soy, mustard, and duck sauces).
The most common way people get too
much sodium and potassium benzoate is
with soft drinks. Check the label — it can be
identified as either E211 (sodium benzoate)
or E212 (potassium benzoate). Most people,
about 75%, can taste benzoic acid. It tastes
—6—
sweet, salty, or sometimes bitter depending
on your taste buds.
The problem comes when you combine
sodium benzoate or potassium benzoate in a
product that also contains vitamin C. The
two combine to form benzene. You may have
heard about benzene. Last year, the British
Food Standards Agency (FSA) measured the
level of benzene in a number of popular
drinks that contain either sodium or potas-
sium benzoate as a preservative. It found
high levels in the six brands mentioned above.
And there are two factors that can
increase the amount of benzene in these
products. The longer it sits on the shelf, the
more benzene forms. And exposing it to
heat or light will form more benzene.
So what’s wrong with benzene? Benzene
is not a natural ingredient in foods. It’s a
product of crude oil, and is an industrial sol-
vent. Manufacturers use it in the production
of drugs, plastics, synthetic rubber, and dyes.
Benzene is dangerous in many ways.
Breathing high levels of benzene can result
in immediate death. Lower levels can cause
drowsiness, dizziness, rapid heart rate, head-
aches, tremors, confusion, and unconscious-
ness. Eating or drinking foods containing
high levels of benzene can cause vomiting,
stomach irritation, dizziness, sleepiness,
convulsions, rapid heart rate, and death.
There have been several cases reported
of women who breathed high levels of ben-
zene for many months. It caused irregular
menstrual periods and a decrease in the size
of their ovaries. Animal studies have shown
other complications when the animals
breathed benzene. These include low birth
weights, delayed bone formation, and bone
marrow damage.
However, there are much more common
problems. These come when you consume
lower doses of benzene over a longer period
of time.
 When benzene is absorbed into the
bloodstream, it damages the bone marrow,
which produces red and white blood cells.
This effect on the bone marrow can be a
cause of unexplained anemia. It also can
depress the immune system and increase
your risk of infection.
The U.S. Department of Health and
Human Services classifies benzene as a
carcinogen. That means it causes cancer. We
also know that benzene causes leukemia —
even from the amounts in preserved foods.
But there’s another problem with
sodium benzoate. Professor Peter Piper is
a professor of molecular biology and bio-
technology at the University of Sheffield in
England. He has studied the health effects
of sodium benzoate for over 10 years. He
discovered that sodium benzoate by itself,
independent of the benzene issue, can cause
problems. Like benzene, it too can damage
and inactivate mitochondria. Mitochondria
are the energy producers in every cell in
your body (except red blood cells). The fact
that a food additive can damage them is an
astounding finding.
However, sodium benzoate doesn’t
damage just the mitochondria. It also dam-
ages mitochondrial DNA. This DNA repairs
the day-to-day damage that inevitably hap-
pens to your mitochondria. It’s also what
allows the mitochondria to reproduce. This
is a sure recipe for disaster.
As Dr. Piper says, “The mitochondria
consume the oxygen that gives you energy.
When you damage them — as happens in a
number of diseased states — then the cell
starts to malfunction very seriously. And
there is a whole array of diseases that are
now tied to damage to mitochondrial DNA.
These include Parkinson’s and quite a lot of
neuro-degenerative diseases. But above all,
the whole process of aging.”
Actually, as bad as it sounds, Dr. Piper
is understating the problem. Defective mito-
chondria are the principle factor in every
single disease of aging from cancer to osteo-
porosis. Read that again — every disease,
including the very process of aging itself!
—7—
Dr. Piper discovered the sodium benzoate
effect by studying a species of yeast called sac-
charomyces cerevisiae. This is the same yeast
that beer makers use. The particular strain of
saccharomyces cerevisiae he used can distin-
guish between a compound that damages mito-
chondria from free radicals from one that dam-
ages mitochondrial DNA. Using this system, he
found that sodium benzoate does both. This is
very sobering considering the large-scale con-
sumption of sodium benzoate in our modern diets.
“These chemicals have the ability to cause
severe damage to DNA in the mitochondria to
the point that they totally inactivate them.
They knock them out altogether,” says Dr.
Piper. Dr. Piper’s work prompted Norman
Baker, the chairman of Parliament’s environ-
ment committee to say: “Many additives are
relatively new and their long-term impact can-
not be certain. This preservative clearly needs
to be investigated further by the FSA.”
In 2000 the World Health Organization
reviewed the safety of sodium benzoate and
concluded that it was safe. But it noted that
the available science supporting its safety
was “limited.” This means that the studies
originally conducted by the U.S. Food and Drug
Administration showing it was “safe” were old
and outdated. They aren’t accurate by today’s
standards.
Dr. Piper went further: “The food indus-
try will say these compounds have been tested
and they are completely safe,” he said. “But by
the criteria of modern safety testing, the safety
tests were inadequate. Like all things, safety
testing moves forward and you can now con-
duct a much more rigorous safety test than you
could 50 years ago.”
So what can you do? First, avoid buying
soft drinks with benzoates until research
proves these quantities are safe. In fact, avoid
benzoates as much as possible. There’s no rea-
son to consume it, and doing so could cause
Parkinson’s or some other disease.
And don’t be all that reassured when the
food industry tells you that the chemicals they
are feeding you are safe.
References:
Hickman, Martin. “Report: Soda May Seriously Harm Your
Health,” Consumer Affairs Correspondent, The Independent.
27 May 2007.
Piper, P.W. “Yeast superoxide dismutase mutants reveal a pro-
oxidant action of weak organic acid food preservatives.” Free
Radic Biol Med. 1999 December;27(11-12):1219-27.
 LETTERS TO THE
Q. I’m confused. You say not to take
calcium. But my doctor and everyone
else I talk to or read says to take it. In
fact, some of them say that I’m putting
my bones and my health at risk if I
don’t take extra calcium. Who should I
believe? — Margaret D.,
via e-mail
A. Margaret, ask your doctor to do like
I do and read the literature, instead of just
believeing everything he hears, or that
seems to make sense. Scare tactics like this
are common. But don’t buy it. I’ve been
telling anyone who would listen for the past
13 years to avoid taking calcium. I’ve point-
ed out that study after study shows that a
deficiency of calcium in the United States is
rare. I have also spread the word that all of
the studies from the Women’s Health
Initiative have definitively proven that tak-
ing calcium supplements does absolutely
nothing to improve the strength of your
bones.
But it’s much worse than that. Calcium
supplements suppress vitamin D formation.
When you combine this with the fact that
low levels of vitamin D cause cancer, and the
fact that those with the highest calcium in-
take have the highest incidence of cancer (all
published information), you start to have
another concern about calcium supplements.
They might very likely cause cancer!
And if that’s not enough, since the cal-
cium does not go to the bones, where does it
go? Several studies have shown that it goes
just where you don’t want it to go, to your
arteries. In spite of all this evidence, no one
seems to listen. Most people seem to think
I’m crazy for doubting the wonderful “bene-
fits” of calcium supplements. Now, maybe
they’ll listen.
A study published just this last February
(2008) shows that women (the same is prob-
ably true for men as well) who take calcium
supplements are more than twice as likely
to have heart attacks than those who leave
the stuff alone.
—8—
EDITOR
The study was a prospective, random-
ized, controlled study. That’s the most con-
vincing kind. The researchers studied 1,471
postmenopausal women, none of whom were
taking calcium supplements. The average
age was 74. They randomly assigned 732 of
them to take calcium supplements. The
other 739 received placebo pills. They then
followed these women over the next five years
to see the results. The results are startling.
In the placebo group, 14 women had
heart attacks, compared to 31 women in
the calcium group. The use of calcium
supplements more than doubled the heart
attack rate. But it gets even worse. When
the researchers looked at how well the
women who had the heart attacks did, it
turned out that there were 101 cases of
strokes or deaths in the calcium women,
versus 54 in the placebo group. Not only
did calcium supplements cause twice as
many heart attacks, but they also caused
twice as many strokes and deaths. That’s
astounding!
So please, if all of the other studies out
there about the dangers of calcium supple-
ments haven’t yet convinced you to stay away
from them, please let this one get through. A
modest amount of calcium is okay — the
amount that you get in your diet, or in
herbal supplements. But please avoid calci-
um pills and antacids that contain calcium.
Reference: Bolland, M.J., P.A. Barber, et al. “Vascular events in
healthy older women receiving calcium supplementation: ran-
domized controlled trial.” British Medical Journal. 2008
February 2;336(7638):262-6. Epub 2008 January 15.
Got a Question?
Do you have a question for Dr.
Shallenberger? If so, please send it (typed
only) to him c/o Soundview Publications,
P.O. Box 8051, Norcross, GA 30091-8051 or
feedback@RealCuresLetter.com. While he
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to answer as many questions as he can in
these pages.