Otto Heinrich Warburg, with a doctorate of chemistry, and a second doctorate in medicine, was a physiologist and noted biochemist born in 1883 in Freiburg, Baden, Germany.
Dr. Warburg won the Nobel Prize in Physiology or Medicine in 1931 and was considered and had the honour of being known as one of the twentieth century’s leading biochemists..
Two-time Nobel Peace Prize Winner Dr Otto Heinrich Warburg links the fermentation of sugar as the prime cause of cancer.
Dr Otto Heinrich Warburg from a lecture delivered by Otto personally at the 1966 annual meeting of Nobelists at Lindau, Germany:
“…nobody today can say that one does not know what cancer and its prime cause [may] be. On the contrary, there is no disease whose prime cause is better known, so that today ignorance is no longer an excuse that one cannot do more about prevention.”
“Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar.” Dr. Otto H. Warburg in Lecture.
“To prevent cancer it is therefore proposed first to keep the speed of the blood stream so high that the venous blood still contains sufficient oxygen; second, to keep high the concentration of hemoglobin in the blood; third to add always to the food, even of healthy people, the active groups of the respiratory enzymes; and to increase the doses of these groups, if a precancerous state has already developed.
If at the same time exogenous carcinogens are excluded rigorously, then most cancers may be prevented today.”
So we have known the proven cause, prevention & cure of cancer since 1931.
Considering fats to be the main contributor to weight gain is a popular misconception that leads to massive confusion and explains why so many overweight people are not succeeding in losing weight. Many people would be shocked to find out that we may gain weight from eating cheese not only because it is rich in fat, but mostly due to its high acidic level. In response to high pH acid, the body creates fat cells to store the acid. Almonds have 70% fat, and pork has only 58%. However, pork has one of the highest acid values, -38, while almonds are alkaline forming, +3. Cucumbers and watermelons are so alkalizing that they can neutralize the acidifying effect of eating beef. This is why it is very important to know the pH index of all foods, showing the food’s ability to alkalize the body. Please see the reference links to pH Food Indexes.
The so-called “bad” cholesterol, lipoprotein (LDL) is made by our own liver in order to bind the toxins and deactivate the acidic waste that came from certain food, not to cause arteriosclerosis (3).
Food, stress, mood, and music all alter our pH balance. Anything that is stimulating could leave an acidic residue in our body; any activities that are calming and relaxing could make us more alkaline. Dr. Coldwell believes 80+% of cancers are initiated by or caused by STRESS, which alters our pH balance, which makes us acidic.
A lack of education about dietary pH balance results in confusion among people who are trying to eat healthy, and stay alkaline to lose weight and to avoid cancer. Test your pH with litmus paper and you will discover on days you eat leafy greens (kale, collards, Swiss chard, etc) you will be healthily alkaline; on the days you don’t, you won’t be alkaline, even if you’re eating raw.
Once cancer has gained a foothold, it does not survive well in the presence of an alkaline cellular pH level, nor in the presence of highly oxygenated cells.
Inhibiting The Application Of Scientific Knowledge?
Warburg goes on:
“But how long prevention will be avoided depends on how long the prophets of agnosticism will succeed in inhibiting the application of scientific knowledge in the cancer field. In the meantime, millions of men must die of cancer unnecessarily.”
See Professor Thomas Seyfried’s Supporting Evidence on You Tube here: