It appears that we are loosing one of our primitive senses, that is our taste for ‘Bitter’ tasting foods, preferring sugary sweet foods instead!! You are not alone on this front, as ‘the scourge of mankind’ namely ‘Cancer’ also loves sugar, the more the better, enabling it to set up house, multiply and thrive, which is definitely not our intention when we choose sugary treats.
It is widely known that most of the bitterness in our vegetables has been ‘genetically modified‘ out to reduce the bitter taste, to make them more appealing to consumers. However, it appears that before this was properly thought through, and before we knew much about the need to balance bitter and sweet, genetically modified produce was in the market place with ‘no consumer consultation‘ and therefore with very little fuss created, leaving us to ponder, ‘WHAT IF‘??
Let’s look at some of the important factors of ‘Bitter‘ tasting foods and the all too easily ‘forgotten‘ associated benefits, especially in averting disease processes:
- Bitter tasting foods counteract Sweet tasting foods, creating balance and harmony
- Increases saliva production
- Increases endocrine function
- Improves digestive processes
- Bitter tasting foods have an overall stimulating effect on the body
- Boosts nutrient uptake
Let’s now look at PET (positron emission tomography) scans which are used to detect cancer by the use of ‘radiocative glucose tracers‘ which locate cancerous growths throughout the body. Glucose is used due a known fact that cancerous tissues absorb glucose more rapidly than normal tissue, therefore these tracers specifically lodge in these areas. PET uses these specially designed ‘radio tracers‘ for detecting cancer to enable this test to produce ‘3D’ images of where the cancer is, how far it has spread and to determine how best to treat the cancer, which is a giant step forward in developing a more personalized treatment plan.
The important aspect here is that ‘The PET scanner is used to detect the distribution of the sugar in the tumor and in the body‘ showing that ‘cancer cells have a greater need for sugar to produce energy’ to aid growth through fermentation. As we well know and understand, sugar enhances fermentation and when combined with a low oxygenated environment cancerous cells revert to a more primitive survival mode, which enable them to not only survive but to thrive.
Nobel Laureate Dr. Otto Warburg discovered back in the early 1900’s, ‘Oxygen gas, the donor of energy in plants and animals, is dethroned in the cancer cells and replaced by the energy yielding reaction of the lowest living forms, namely the fermentation of sugar’. Also referred to as the ‘Warburg Effect’.
There is plenty of evidence pointing to the fact that it is imperative to maintain a balance of both bitter and sweet type foods in our dietary regime as bitter or sour tasting foods produce numerous health benefits. By using the PET scan as an example, this certainly highlights that sugar is not only our favorite food but cancers too!!
Ref: The Herbal Drug Store (Book) ftp://126.96.36.199/pdf23/herbal-drugstore.pdf