Author: Dale Maxwell

K asks Dale:

One egg a day ok?

Yes, I know in Dr. Kelley’s book “One Answer to Cancer” he said eggs are ok – up to a point.

However, the science is much more indicating eggs are not so good.

View videos on eggs from a scientific standpoint by a Medical Doctor:

Cancer growth is linked to every animal product.

http://www.drkelleyenzymes.com/egg

On dairy:

http://www.drkelleyenzymes.com/milkcan

On chicken:

http://www.drkelleyenzymes.com/chiccan

On beef:

http://www.drkelleyenzymes.com/beefcan

I recommend a whole food plant based diet without free oils.

• Nuts ok
• Greens ok
• Legumes ok
• Grains ok for some people
• Yams or other starchy products ok

If you feel you must consume some animal products please keep the volume of animal under 5% of your calories and understand:

• Animal products you consume require many of your enzymes to convert to nutrition.
• Animal products contain 6 to 22 times the toxins that plant proteins.
• Contains no fiber.
• Stay in your body much longer than plant, potentially putrifying on the way through your digestive track.

Kathryn Asks Dale

What is the difference between the two types of enzymes on www.DrKelleyEnzymes.com? What are the ingredients and what is the dosing schedule for cancer?

According to Dr. Kelley, PEP enzymes and Solozyme are basically the same, minimally processed New Zealand porcine pancreas. They both break down tumors and damage cancer cells. They are in capsules by weight, 750 mg per capsule.

The PEP enzymes contain additional glandular materials that assist in the rebuilding of healthy new cells.

The Solozyme enzymes do not contain additional glandular material and are generally used when the cancer victim has been told the cancer are a hormonally sensitive cancer, typically estrogen sensitive, as, in some cases, the extra-glandular material may stimulate the production of new cancer cells.

According to Dr. Kelley, both products contain minimally processed pancreas enzymes porcine pancreatic enzymes new zealand with additional trypsin and chymotrypsin. These extra amounts of extratrypsin and chymotrypsin are specifically are included to break the tumor membrane allowing access to the defended area that has been encapsulated.

In contrast: a standardized pancreatic enzyme contains only three components from the gland, they are amylase, protease, and lipase. These enzymes are fine for digesting food, but are not as effective in going after cancer. Standardized pancreatic enzymes are measured by potency (USP) and the mg because when processed the pancreas gland has been chemically dissolved and separated, then rebuilt into a standardized product.

We sell a 1200 mg Pancreatin USP in a 1200 mg tablet 1000 count at a very low cost to be consumed 30 minutes prior to meals.

The Kelley Enzymes are to be consumed well away from foor as, taken this way, they pass into the bloodstream for use as a replacement to what your own pancreas would produce if it was working properly (If you have no problem with the expense you may take the Kelley enzymes 30 minutes prior to meals).

Ann Asks Dale

Questions:  I have been doing 4 coffee enemas per day for 5 months. You may recall that I have been on the enzyme protocol for 9 months (actually over a year, but did not take the enzymes properly on an empty stomach for the first 4 months), along with Liverite and Bacillus Coagulens. I still have Candida symptoms along with a rash that has worsened. How many coffee enemas should I be doing daily? I read that one should gradually decrease the enemas.

If you are having a rash you have two choices, first choice more coffee enemas – go to five.

Choice two, take five days off from the enzymes – continuing the enemas, it the rash is from liver overflow the rash will get better. If it is not from liver overflow, then we need to figure out what is causing it. If you feel it is ok, please send me a photo before you make changes then another after.

A third thought: You can also dissolve a Bacillus Coagulens in about an ounce of water and spray on the rash, if it is indeed a fungus this will assist delivery of the probiotic.

What have you been putting on the rash?

Please list all the symtoms that seem to be candida, and where they are showing up.

Question from Paul H for Dale

I was reading an interview with Dr. Gonzalez.  He stated the following: “…I have noticed in 12 years of treating cancer patients with high dose porcine-based pancreatic enzyme …. we use are made specially for my patients in New Zealand. I believe most pancreatic enzymes available either as a prescription or over the counter in health food stores are not effective against cancer. We actually had to develop a manufacturing process to produce what I think are the appropriate enzymes, and they are not available except to my patients.”

Could you comment on that statement from Gonzalez?

When the pancreas gland is harvested in order to “standardize” it, the gland is dissolved into the enzymes that they contain. There are many enzymes in the gland but the three main ones are the only ones at are kept for sale to humans. Amylase, Protease, and Lipase are kept and the standard product is now labeled with the USP designation.

The Kelley Enzymes (and according to Gonzalez his approved enzymes) contain all of the multitudes of enzymes and are sold by Mg rather than USP value.

The Kelley enzymes have additional trypsin and chymotrypsin which are tossed out in the standardize product.

I belive this is what Nicholas was communicating.

Dr Kelley knew this and that is why they work so much better than the standard USP enzymes.

“stand·ard·ize

Kelley Enzymes are consumed well away from food (1 1/2 hours)

1200 Pancreatin tablets are consumed 30 minutes prior to eating.

A whole food plant-based diet is statistically a much higher likelihood to stop and reverse disease.

Include Greens, Beans, and legumes, some nuts.

Video guidance on diet:

http://www.drkelleyenzymes.com/vegan

Short answer No.

If you believe as Dr. Kelley and I do that cancer is present when the immune system and specifically the pancreas is compromised and not producing adequate enzymes to digest the mutant cells, then you must agree that some amount of enzymes on an ongoing basis are needed.

I would recommend the 1200 mg tablets in large quantities (54 grams per day) as the most likely to stop the growth, along with the whole food plant-based diet as the least expensive approach.

Given the restricted budget – No.

Instruction sheet comes with products.

No.

Please do not hesitate to ask me any question via Skype or the message link in the lower right-hand corner of the webpage at www.DrKelleyEnzymes.com
www.roadtohealthproducts.com
www.jimscolonpills.com

I like to hear at least monthly.

Credit Card.

Add the serrapeptase to the protocol.

See number 2 above.

By Bonnie O?Sullivan And Dale Maxwell

Question: Hello Dale, I am researching Alkaline Water Machines. I sent you some emails about it. What do you and Bonnie think about the possible medical benefits?

Answer: Alkaline water made by alkaline water machines sounds great at first. However, when we studied these machines, we found they have serious drawbacks. First, the alkaline water and the acid water produced by these machines, even after the water has passed through the filter, still contains the inorganic (not usable by the human body) minerals that are found in tap water. Second, these machines introduce additional inorganic minerals. This causes the water that is produced by alkaline water machines to contain even more inorganic minerals than the original tap water (the acid mineral water that is produced as a by-product is excellent for plants as they thrive on inorganic minerals).

In clinical situations, for short periods, the alkaline water may help,
but…

The problem with the alkaline water produced by these machines is that the mineral molecules are much too large.

What happens is a small percentage of the minerals contained in tap water and the minerals added by the alkaline water machines are small enough to be used successfully by the body, but a much greater percentage are too large and they end up in the soft tissues of the body, which eventually (and this can take years to become noticeable) builds up (like calcium deposits build up in pipes) and causes pain in our joints, kidney stones, hardening of our arteries, and our eyes to develop cataracts. (Some scientists warn we are slowly turning ourselves to stone with all the inorganic calcium that is being added to processed food such as concentrated fruit juices and “enriched” cereals and baked goods.) Bottled mineral water is also an excellent source of big, inorganic minerals and should be avoided. All well water and tap water contains these inorganic minerals, but amounts vary by location.

We recommend distilled water for drinking and cooking (all the minerals are removed by steam distillation). All filtered, reverse osmosis, and/or bottled water contains a large percentage of inorganic minerals that can build up in your soft tissues and give you problems (the more minerals in the water or beverages you drink — such as coke, which contains phosphoric acid, and Pellegrino water, which contains both acid and alkaline minerals — the faster you will develop swollen, misshapen, painful joints, which is only the beginning of the havoc inorganic minerals cause within the human body).

For healthful organic alkaline minerals (in this case, “organic” means completely usable by the human body) it is best to “start with” (not just “eat” — see the link to our alkalizing soup recipe below) fresh, local, organic vegetables (in this case, “organic” means grown without pesticides and, hopefully, on mineral-rich soil).

Organic minerals are made by plants; inorganic minerals in water and inorganic minerals in the soil are absorbed from the ground into the plant through its roots and, with the help of the sun, the minerals are converted into organic (angstrom size) minerals that are then made available to us through the vegetables the plant produces.

Because the soil that vegetable producing plants are grown on in the U.S. has been severely depleted of minerals, whether the vegetables are “organically grown” or not, we recommend that you make an “alkalizing soup” that contains a variety of vegetables and drink the broth every day (you can throw away the vegetables or eat some them for fiber). We make a large pot of this soup every fifth day and drink two cups of the broth daily.

After making the soup:
We use six quarts of distilled water and at least eight cups of different organic, when possible, vegetables and, after cooling it, we place the whole stainless steel pot with all the vegetables and broth still in it into the refrigerator and every morning we ladle off four cups of the broth, bring them to a boil, cool them and drink them. We eat a big bowl of the vegetables once a day and toss out the remaining vegetables on the fifth day and start over. This method of getting alkalizing minerals into the body was made popular by Dr. Thomas Rau. See Instructions for Preparation: http://road-to-health.com/alkalinesoup/

If you already have symptoms of calcium build up you may want to check out this safe, easy chelation therapy:
http://www.suppositoryhealth.com

We hope this helps you with your decision. Love, Bonnie and Dale

(c) 2008 Dale Maxwell & Bonnie O?Sullivan www.road-to-health.com 800-651-7080

Video By Dr Greger, his opinion on the machines:

Lori Asks Dale:

My first step advice is to stop all supplements for seven days and then re-test.

Not the results would be either same or back in line with “averages”.

If it is ok then you need to read each and every supplements ingredient and figure out what product needs to be adjusted.

If the new test is still high, you can research what might be causing this imbalance.

This advice is appropriate for any blood test abnormality.

You will find reading Dr Mercola’s article on this subject worth your time in understanding the “High Iron”. He gracefully agreed to allow re-publication below:

The ‘Selfish’ Reason to Donate Your Blood

By Dr. Mercola

It seems like everywhere you look on food shelves today, from the baby food aisle to the dairy case, just about everything is fortified with iron.

But is that really a good thing?

When most people think about dietary iron, they wonder if they’re gettingenough. This is an important consideration, but research shows you’re more likely to have too much iron than not enough – and this can pose serious risks to your health.

Excess Iron Far More Common Than Iron Deficiency

Iron is essential for virtually every life form, including humans, where it is a key part of various proteins and enzymes, involved in the transport of oxygen and the regulation of cell growth and differentiation, among many other uses.

One of the most important roles of iron is to provide hemoglobin (the protein in red blood cells) a mechanism through which it can bind to oxygen and carry it throughout your tissues, as without proper oxygenation your cells quickly start dying.

If you have too little iron, you may experience fatigue, decreased immunity or iron-deficiency anemia, which can be serious if left untreated.

However, if you have more iron than your body needs to satisfy your hemoglobin requirement (for cell oxygenation), the excess becomes a dangerous surplus. This is an issue that deserves attention, as research examining iron levels in Americans shows that more people have iron levels that are considered too high, than levels that are deficient. In one study of more than 1,000 people, only 3 percent were iron deficient, but 13 percent had iron overload.¹

What are the Health Risks of Too Much Iron?

Your body has a limited capacity to excrete iron, which means it can easily build up in organs like your liver, heart and pancreas. This is dangerous because iron is a potent oxidizer and can damage your body tissues contributing to serious health issues, including:

• Cirrhosis
• Liver cancer
• Cardiac arrhythmias
• Diabetes
• Alzheimer’s disease
• Bacterial and viral infections

Regarding Alzheimer’s, high iron levels in your blood can lead to the production of free radicals that can damage neurons in your brain. It’s also believed that iron accumulates at high levels, and is extremely reactive, in the beta-amyloid plaques found in the brains of Alzheimer’s patients.

Iron is also known to accumulate specifically in brain regions associated with memory and thought processes, which are gradually lost as Alzheimer’s progresses. Research has shown that reducing excess iron in your brain can alleviate Alzheimer’s-like symptoms in mice,² while measuring brain iron has been suggested as a way to detect Alzheimer’s disease in its early stages.³

How Iron Levels and a Faulty Gene Can Cause Bowel Cancer

Cancer researchers have also found new evidence that bowel cancers are two to three times more likely to develop when dietary iron is too high in your body.⁴The research was done with mice, but the study’s authors said it can potentially help them find effective ways of reducing the odds of developing bowel cancer in those who are at high risk.

The role of the APC gene is this: when it’s faulty or deleted, two proteins that trigger iron build-up in bowel cells get switched on. As the iron builds up, it activates a cell-to-cell signaling pathway that malfunctions in cancer called Wnt, which stimulates cancer cells grow uncontrollably. Dr. Julie Sharp, senior science information manager at Cancer Research UK said:⁵

“Finding ways of ‘mopping up’ the iron that is in the bowel could have a real impact on the number of people who develop the disease.”

In the featured study, mice with a faulty APC gene that were fed a high-iron diet had a significantly greater risk of developing bowel cancer compared to mice with a working APC gene. Mice with a faulty APC fed a low-iron diet did not have an increased risk.

Who is at Risk of Iron Excess?

One of the best ways you can get rid of excess iron is by bleeding. As a result, most premenopausal women who are menstruating regularly rarely suffer from iron overload. However, most adult men and postmenopausal women tend to be at a high risk for iron overload and all of its toxicity, as they don’t have this monthly blood loss.

Some people also have a genetic predisposition to absorbing too much iron, which is called either hemochromatosis or hemosiderosis. Interestingly, one of the most common causes of excess iron is the regular consumption of alcohol. Alcohol consumed on a regular basis will increase the absorption of any iron in your diet. For instance, if you drink some wine with your steak, you will likely be absorbing more iron than you need. Other potential causes of high iron levels include:

• Cooking in iron pots or pans. Cooking acidic foods in these types of pots or pans will cause even higher levels of iron absorption.
• Eating processed food products like cereals and white breads that are “fortified’ with iron. The iron they use in these products is inorganic iron not much different than rust and it is far more dangerous than the iron in meat.
• Drinking well water that is high in iron. The key here is to make sure you have some type of iron precipitator and/or a reverse osmosis water filter.
• Taking multiple vitamins and mineral supplements, as both of these frequently have iron in them.

Fortunately, checking your iron levels is easy and can be done with a simple blood test called a serum ferritin test. I believe this is one of the most important tests that everyone should have done on a regular basis as part of a preventive, proactive health screen. The test measures the carrier molecule of iron, a protein found inside cells called ferritin, which stores the iron. If your ferritin levels are low it means your iron levels are also low.

The healthy range of serum ferritin lies between 20 and 80 ng/ml. Below 20 is a strong indicator that you are iron deficient, and above 80 suggests you have an iron surplus. The ideal range is between 40-60 ng/ml. The higher the number over 100 the worse the iron overload, with levels over 300 being particularly toxic and will eventually cause serious damage in nearly everyone that sustains those levels long term.

Tips for Getting Rid of Excess Iron

If your iron levels turn out to be high, what can you do?

Some people advise using iron chelators like phytic acid or IP6, but I don’t think that is a wise approach, as donating your blood is a far safer, more effective and inexpensive approach for this problem. If, for some reason, a blood donor center is unable to accept your blood for donation you can obtain a prescription for therapeutic phlebotomy. At the same time, you will want to be sure to avoid consuming excess iron in the form of supplements, in your drinking water (well water), from iron cookware, or in fortified processed foods.

Additionally:

• Certain phenolic-rich herbs and spices, such as green tea and rosemary,⁵can reduce iron absorption⁶
• Curcumin actually acts as an iron chelator, and in mice studies, diets supplemented with this spice extract exhibited a decline in levels of ferritin in the liver⁷
• Astaxanthin, which has been researched to have over 100 potential health benefits, has been shown to reduce iron-induced oxidative damage⁸

Henery asks Dale:

Is there any harm just to consume all in one as a general health / preventative maintenance thing? Like can I just take it for myself? say once a day (2 scoops)

I enjoy consuming Clear MultiVite All in One for the array of nutrients, and when I must be out of the house, I take with me for a pick me up.

I often create a mix in any of the following:

One scoop of Clear MultiVite All in One 

Plus

1 or 2 Vegetable concentrate pucks

One Tablespoon of Almond Butter

About eight ounces of distilled water

and

One Frozen Banana

or one cup of frozen blueberries

or a handful of frozen straberries

You could use any fruit you perfer.

Run in VitaMix

Place in 20 ounce Tupperware for travel

B Asks Dale:

Dear Dale, how are you? My Dr in Houston Tx will have a procedure in his heart to clean arteries from Calcium deposits called the widowmakers a scary procedure. Do you know if this can be reversed?

Thanks for asking. I believe the information from Dr. John Mcdougall will be your best path to follow for this topic.

From Dr. John Mcdougall article: Cleaning Out Your Arteries

The leading cause of death in Western countries is heart disease.  Possibly as many as 200,000 to 300,000 people in the United States have heart attacks every year – 1 million patients visit the hospital each year for the same reason.  The third leading cause of death is another disease of the arteries, strokes.  Many other diseases, from hearing loss to impotence, are also caused by closure of the blood supply to vital tissues. 

Read the entire article here:

https://www.drmcdougall.com/misc/2003nl/jun/030600arteryclosurepf.htm

Additional solid advise on heart disease comes from Dr Esselstyn

 

Joe Asks Dale:

Should I get vaccinated for Flu? I hear they are bad, I want to protect my family, but I have many reservations.

Some thoughts to consider:

The manufacturer has absolute immunity from liability due to a law that protects them.

This free pass has multiplied the number of inoculations that have and are being developed.

The theory if that the vaccine will stimulate your immune response to give you some immunity to the specific strain they are guessing will be running around. Historically the guess about as well as the weather forecasters.

The additional hazards:

• The mercury (poison except when used in vaccines LOL) to give the product shelf life.
• The GMO fed hens that produce the eggs the vaccine is grown on.
• The possible miss handling of the vaccine during manufacturer and distribution.
• The possibility you are part of another WHO mass experiment.

Too many potentials for damage in my opinion

Resources to review:

GMO in Vaccines https://www.youtube.com/results?search_query=gmo+in+vaccines

 

 

Joe Asks Dale:

Should I have a “routine” colonoscopy – I hear they are not such a good idea? Are they safe? Do people live longer if they get them?

One of my go to Medical Doctors,  John McDougall’s opinion is a resounding no. Here is  a excerpt:

”

As I walked out of his office I said, “I have seen perfectly healthy people killed after having their colon perforated with your six-foot long tubes passed under sedation.” What bothered me most about this exchange was that I am a doctor, yet he was talking to me in a condescending manner, as if I were a hopelessly ignorant child. I imagine that it must be pure hell for the average patients suffering through his aggressive sales pitch. As I left I said to the doctor, “You should be ashamed of your behavior and you should probably be reported to your local medical board for showing such disrespect for a patient.”*

*Patients have the rights to receive considerate, safe, respectful care, and to be made comfortable; to receive care in a safe setting, free from verbal or physical abuse or harassment; to receive information about their health status, course of treatment, prospects for recovery and outcomes of care; to make decisions regarding medical care, and receive as much information about any proposed treatment or procedure; etc. (Paraphrased from the St. Helena Hospital Patients’ Bill of Rights.)

Colonoscopy Screening Is Unnecessary

Since the early years following the development of colonoscopy in 1969, the procedure has been attacked as being unnecessary and unduly dangerous.¹However, with a colonoscopy costing up to $3,000 for each procedure, it has become the gold standard for colon cancer prevention. That prestigious position is now being lost due to recent scientific publications revealing the truth about colonoscopies. Gastroenterologists should expect their incomes to be cut by at least half as the truth becomes more widespread, especially in this climate of out-of-control healthcare spending.

As a young doctor in the 1970s I used a rigid two-foot long sigmoidoscope to check my patients for hemorrhoids, colon polyps, and cancer. The procedure was painful, relatively safe, cost about $100, and could be performed in about 10 minutes without any sedation in my office. Colonoscopies became popular as a screening tool in the late 1970s. Because this instrument (the colonoscope) must travel through 6 feet of torturous and turning bowel with four right angle turns (rather than only 2 feet with two bends with a sigmoidoscope) much more is involved. The colonoscopy requires a thorough bowel preparation (lasting as long as three days), sedation, and at least 30 minutes to perform. The risks from the sedation and passage of the tube are considerable. In contrast, nowadays a much more comfortable sigmoidoscope exam (using a flexible instrument) can be performed, which requires at most a day of preparation, costs about $200, and can be completed in 10 minutes. No sedation is required and harm is rarely caused to the patient. Adequately trained nurse practitioners can perform flexible sigmoidoscopy as competently as gastroenterologists can. “

His complete and persuading story and experience is linked below:

https://www.drmcdougall.com/misc/2010nl/aug/colon.htm

And if you want more video stories, go to youtube, there are over 5000  videos colonoscopy side effects.

https://www.youtube.com/results?search_query=colonoscopy+side+effects

I am not willing to take a chance with this invasive test. You will have to decide for yourself.