the-truth-about-cancer

Episode 3: Franken-Foods & Cancer Causers
Dr. Patrick Quillin: There’s several different types of mulberry trees.
That is a Pakistan mulberry that you just had and I have an Oscar
mulberry too. And when I was trying to select fruit trees—you know, first
of all, I live in California. it’s a desert. We have a water shortage. We
have a particular water shortage this year with the drought. Why would
you water something if you can’t eat it That doesn’t make any sense to
me. So I’m watering just the fruit trees. And among those are fruit trees
that are high in nutrients.
And one of the sound bytes I mentioned is go for the color. In the color,
in those pigments, the reds, orange, yellows, dark colors, and the
mulberry’s a dark purple color, what you have is mother nature has
sunshine coming down and hitting the chlorophyll and the chloroplast
and it’s through photosynthesis making sugar. And from that comes all
of life. That’s the beginning of all life on earth. How does the plant
protect itself from the damaging effects of sun because you’ve got both
sunlight that is mutagenic, carcinogenic, it’s all kinds of—it’s a damaging
x-ray. How does a plant protect itself About 20 thousand different
bioflavinoids and about 800 different carotinoids are in colorful fruits and
vegetables and they protect the plant from the sun and from the effects
of photosynthesis. Given that what we’re talking about is I was choosing
fruits and vegetables that would be, not only tasty and not readily
available in the stores, for instance, figs.
Figs don’t travel well that’s why most people don’t find them in the
stores and most people, including myself, the only figs that I had had
while living in the Midwest was fig Newton’s. But in fact in figs is not just
a delicious taste but there is a phytochemical, phyto means plant,
chemical is a substance in it. In figs, a substance called ficin—f-i-c-i-n,
which the National Cancer Institute has been researching hoping to find
The Quest for The Cures Page 71