An audio version of this post is available here.
While doing the background investigation for my two earlier e-books, I often saw similarities between many of the aspects and characteristics of the chronic diseases and those of cancers. It was especially so for breast cancer. Thus, I’ve looked at the breast cancer topic a bit more. It has by no means been an exhaustive investigation. However, it has led me to two conclusions.
- Breast Cancer is caused by a poisoning.
- The primary causal toxin responsible for that poisoning is vitamin A.
I’m presenting this theory in a new e-book.
I’ve tried to keep this e-book short. But, I think there is still ample amounts of evidence presented in it to sufficiently back up the above conclusions. As with my other e-books, this one is free. So, please download this e-book, and feel free to share it with anyone you want. All I ask for in return is that you comment on it as you see fit.
Thanks
Hi Grant,
I’ve enjoyed your E-books and reading about how you have resolved your eczema and other issues.
I was so inspired by your story that I’ve reduced my vitamin A intake (I was getting about 500% of the US RDA) and stopped vitamin A supplements altogether. I also have an extensive history of retin A use.
There is a physician, Dr. Coimbra, who is having great success treating autoimmune diseases with high doses of vitamin D. He advises his patients to avoid vitamin A supplements as it interferes with their therapy but doesn’t require dietary avoidance of vitamin A as far as I can tell. He does have people avoid dairy due to the calcium which would also be a source of vitamin A. I was curious if you’d heard of him?
I’m thrilled when anyone has success with autoimmune disease because the current medical treatments are so undesirable. Thanks for sharing your perspective and experience publicly!
Hi Melissa,
Thanks for the comments. No, I’ve not heard of Dr. Coimbra before.
Thanks for you reply Grant. I just finished the Breast Cancer Ebook and really enjoyed it. The tips on how you would detox from A differently if you had it to do over again were very helpful.
Thanks for the new ebook Grant. I just finished reading and as usual I’m intrigued. You make such great points. I continually wonder about the animal sources though and there at the end, lo and behold, you are saying that you think butter fat is safe and okay.
First just let me say…Yay! 😀
It was pleasantly surprising to read that plus what you said about ghee. Because when I started reading your other books I was searching all kinds of foods for levels of VA and of course I had to check butter.
I have not been too successful in giving that up but did put it aside for a while because of the heart palpitations any sort of rendered fat has been giving me. I believe this to be a histamine response for me after self-experimentation and observation. I did go back to eating butter though after taking a break to add more fat to burger patties I’d been eating plain. For a while I was okay as long as I didn’t cook it (even though it wasn’t raw anyway).
In looking up foods I also checked out ghee and noticed that it was lower in A than butter, but still pretty high. So I’m pretty stoked to read that you think it’s pretty safe. I will keep it in but also incorporate some ghee too.
Btw: I did try to go low VA and didn’t stick to it. So I’m back with it in my consciousness and making my way toward it again. I do eat a lot of beef already so there’s that. 🙂
But one thing I went back to that seems to be on your “shit” list is milk. HOWEVER, it was
always raw milk from local grass fed cows and the farmers don’t add synthetic VA.
I’m guessing you are still not an advocate for any milk at all?
So given that, I’m wondering what the difference would be between drinking it straight from the milk and eating it in the butter? Besides butter being solid, it’s essentially the same food isn’t it?
Also, speaking of using foods for health in India, it’s also my understanding that Ayerveda makes use of cow’s milk too, especially warming it up and adding turmeric and ginger to it. So I’m wondering your researched opinion on that as well. ?
Oh yeah, another thing, I remember you writing about the salmon on the two coasts and how the Atlantic has more A than the Pacific. (Am I remembering that correctly?) Anyway, it can’t just be that right? What else are we eating over here on the east that is exposing us to more A than on the west coast that they aren’t eating?
Anyway, again, great book. I will read any book you put out on this topic. Thank you so much for putting all this info out for free to anyone who wants to read it.
Hi Aura,
Thanks for reading that and the kind comments.
Please understand that I’m not saying butter and ghee are now safe. I’m just saying that the fats are safe, and speculating that the benefits of the fats might outweigh the added risks. But, I don’t know that for certain. I did not reintroduce butter, nor ghee into my own diet.
Yes, milk is still on my shit list. Personally, I have no dairy products at all in my diet.
The fish I wrote about with the big difference in vitamin A content between the East and West coast was Cod. Of course, that’s the source of cod liver oil. The product that now appears to be killing people.
http://www.davidgumpert.com/tickingtimebombpossible
Oh that’s right. (The cod/cod liver oil.)
Thanks for the clarification on the butter and ghee and dairy too.
Also, thank you so much for the link. I’ve just read the first paragraph and wow. I wanted to comment before continuing with the article though.
One thing I am thankful for in my habit of inconsistency is that it includes taking supplements…or more accurately stopping supplements and not feeling motivated to take them any longer.
I’d start various types of supplements and then stop taking them. I cannot remember the last time I even took a multi.
I have tried fish oil and even some cod liver oil. I had only taken maybe one or two doses of CLO when I’d found your blog and ebooks. And immediately stopped and never resumed taking them. So in this case it’s good to be inconsistent.
Not long ago I read or maybe it was a video on YT, a story about a body builder who had become addicted to energy drinks and started to drink way too many of them each day. He got liver cancer and died. It was attributed to the niacin in the energy drinks.
I wouldn’t mind hearing what your initial thoughts on that are upon reading that. But also wanted to ask if you take any supplements at all? And if you have an opinion on any of them.
Okay thanks again.
No, I do not take supplements at all.
I had to make another comment. I read the article and I’m reading through the comments.
So many people had irregular heart beats taking cod liver oil whether fermented or not!
I’m not sure if you sent me the article because I commented about the heart palpitations or only because I asked about the type of fish you referenced in another of your ebooks…
Either way it doesn’t matter, but the connection I’m making here is that the heart palpitations/afib and any other type of irregular heart beat is being caused by rancid oil. I don’t know if it’s also the VA, I can’t say one way or the other. (Curious if that’s your thinking. )
It would make sense that it’s the rancidity of the oil/fat causing palpitations because I had it happening to me no matter what type of fat/oil I ate. I finally put it together one night after eating a steak I’d gotten straight from an ethical farmer. It had quite a bit of fat around the edges and I cooked the steak with it on there and then ate much of the fat along with the steak.
It’s the rendered fat of any kind. Olive oil, peanut butter, butter (if I cook with it and slightly so if I don’t), sesame oil and tahini. I have experienced heart palpitations with every single one of these fats/oils on many occasions after eating. And the only one containing any A is the butter.
We already know that cooking/heating can cause rancidity, therefore causing these irregular heart beats seemingly common in others, not just me.
So although the cod liver could be a bad thing in and of itself, the oil…the fat in any omega 3 supplement would be heated. And even if it wasn’t that fat is very unstable.
When I first started experiencing the arrhythmia I would do google searches to find out what could be causing them, and maybe what I could do about it…trying to see if I was missing some nutrient or something. I would take magnesium but it didn’t work for long. I did find a cardiologist making YT videos and listened to some. But these doctors don’t really think about the fact that it could be coming from food and even think certain type of arrhythmia are benign…which I think is bullshit.
Okay, thanks for reading. Just all those comments set off another lightbulb. I’d already figured out the heart palps were coming from fats but didn’t even think it could be because rancidity..which is what I think is going on here.
If you have time to comment back I would love to hear your thoughts. I am open to discussion, even if you disagree. No hate, just intrigue, interest and wanting to put the puzzle together.
Hi
Yes, I included the link to the FCLO story to highlight the connection with COD fish, and of course with that of vitamin A too. Additionally, the FCLO story is turning into a fiasco, yet the WAPF is still touting it as a super food. I agree, there’s probably a big additional negative factor caused by the rancidity in fermented cod liver oil, and other oils too. But, my focus remains on vitamin A.
Cool.
I got a lot out of that article you linked. The comments were informative and some of them have links to other articles on other sites as well from people who were part of WAPF.
Makes me so glad that stuff was too expensive for my budget. Really dodged a bullet on that one. But now I do think that the heart palpitations I’ve had are from rancid oils and fats and they are all pretty much rancid…all the oil in packaged foods, all the stuff in bottles, even butter. It’s scary. Businesses and many food manufacturers are selling death in bottles.
It’s so sick that WAPF is still touting FCLO. I read some stuff about Sally Fallon as well as her husband. Looks like she is the denial queen on this topic and has actually referred to herself as a dictator (?) It’s quite the twisted tale. I also downloaded a report Hook, Line and Stinker by Kaayla Daniel. So I will dig into that when I get a chance.
For people in the US who are interested I found a butter that comes from non vitamin A fortified milk/cream. It called Kalona Super Natural. The label states 2% daily value for vitamin A versus the10% listed on the other typical fortified butters I compared it with in the store. I found it at Whole Foods. I’m not connected with either company just passing along information.
Hi Grant,
It would be interesting to get your opinion on this study: http://ascopubs.org/doi/full/10.1200/JCO.2005.19.505
Plasma Carotenoids and Recurrence-Free Survival in Women With a History of Breast Cancer
Fruit and vegs are very complex foods – with so many more substances yet to be discovred. Numerous studies exist presenting their beneficiency.
This study is regarding beta carotene from fruit and veg whole foods, not from a supplement. A small fraction of the group did take supplement and even with them subtracted, the result was still positive.
This study ran over 7 years, if betacarotene from fruit and veg was a bad thing, then the outcome would have been the opposite, the lower blood levels would have been beneficial.
What if vitamin A in form of betacarotene in its natural food is actually not a villain?
Many people from all over the world have reported curing one illness after the other after stopping packaged food and started eating whole plant based food (as in high veggies/whole grans, not vegan).
What if it is retinol, or retinoic acid, whether in food form or as a supplement, is the bad guy?
Or maybe only the synthtic version as found in packaged food/enriched food and supplements?
Or when in an isolated form outside of its whole food, as in cod liver oil? (although I personally suspect the rancidity might be a factor as well)
Grant – didn’t you include kidney beans in your diet for quite some time? They are reported to be high in carotenoids. Have you noticed any ill effects after introducing them?
I am still curious about the caseine – retinoic acid connection. At what temperature (or preassure) does the retinol convert to retinoic acid in casein? (Refering to the 1920’s rat study where the rats died from eating sterilized casein and no synthetic retinol was added to that diet – or betacarotene for that matter).
RE: I am still curious about the caseine – retinoic acid connection. At what temperature (or preassure) does the retinol convert to retinoic acid in casein?
I don’t know, but would love to find out. I think this is a very important question that needs to be answered.
Hi Alisah,
I’ll try to read that study over the next few days. However, it is completely contradicted by other studies.
The CARET study ended early, after the investigators found that daily beta-carotene (30 mg) and retinyl palmitate (25,000 IU) supplements increased the risk of lung cancer and cardiovascular disease mortality.
“CARET was stopped ahead of schedule in January 1996 because participants who were randomly assigned to receive the active intervention were found to have a 28% increase in incidence of lung cancer, a 17% increase in incidence of death and a higher rate of cardiovascular disease mortality compared with participants in the placebo group.”
https://www.ncbi.nlm.nih.gov/pubmed/15572756
In all three of these studies, taking very high doses of beta-carotene, with or without 25,000 IU retinyl palmitate or 325 mg aspirin, did not prevent lung cancer. In fact, both the CARET and ATBC studies showed a significant increase in lung cancer risk among study participants taking beta-carotene supplements or beta-carotene and retinyl palmitate supplements.
https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
Also, there was a similar study done in Canada in the 1980s that showed the same dramatic increase in lung cancer in smokers who were given daily beta-carotene.
I think it is very important to recognize then that the retinoids are not especially toxic until they build up to a certain concentration or they can easily get inside of the cell. The damage to cell membranes caused by smoking and other toxins allows that to happen.
Yes, I did include red kidney beans in my diet off and on for about the last two years, I don’t think I had an adverse reaction to them. T
Maybe that’s because my overall retinoid consumption is so low? I don’t know for sure. The published RAE for beta-carotene is from about 1/12th to 1/20th of retinol. And it appears to be quite individual too, and depends on what other foods are consumed in the same meal.
https://dietarysupplementdatabase.usda.nih.gov/Conversions.php
But, I’ve now stopped eating the red kidney beans and I let let you know if I see any improvements going forward.
RE: What if it is retinol, or retinoic acid, whether in food form or as a supplement, is the bad guy?
Yes, I totally agree that retinol and retinoic acid are the serious bad guys, by about 10x compared to that of beta-carotene. However, I’ve been researching sweet potatoes a quite a bit, and they are a huge player too. Maybe it’s because many people eat them routinely as a staple food.
Thank you for your reply Grant.
I remember there was a lot of talk when studies regarding betacarotene and increased lung cancers in smokers came out. It turned out it was due to the betacarotene being a synthetic supplement and not from real food if I remember correctly.
The study I linked to above regards whole food betacarotene related to breast cancers betacarotene, as in from fruit and vegetables and not from a supplement. The contestents were educated in which foods to eat to get their betacarotene.
I think it is important to differ between whole foods and supplements, especially if the supplement is a synthetic derivate.
Funny is, our government have recognized Retinol/Vit A as a poison if over dosed so no food is really supplemented with vit A anymore here since some years back. It is also no longer recommended to give to infants (AD drops). except for vegetable margarine is fortified I think to get it to assimilate butter.
Thanks for the follow-up.
In the US it seems like the majority of products marketed to women have retinyl palmitate or some sort of vitamin a added to them. Even at supposed health food stores. It is in body wash, face wash, shampoos, moisturizers etc. I am noticing it everywhere now. What do you use for soap?
I use Olay Ultra Moisture bar soap.
Also I may have missed this but what was your source of vitamin c you were taking?
Thank you for sharing your learnings and information.
I just used a generic brand. Simple, low cost stuff.
Cool thx. What are your thoughts on coconut oil vs olive oil or butter or ghee?
I’ve stayed with olive oil, and have not experimented with the other. Please read the last chapter in my Breast Cancer eBook for more thoughts on it.
Thanks
Thanks Grant. I did and in the section about how butter/ghee may possibly build up and protect the membranes, you mention you still don’t use them due to their Vitamin A content. And in Extinguishing the fires you mention you don’t use coconut oil due to palmitic acid but doesn’t olive oil also contain palmitic acid? I’m wondering because coconut oil is considered by some to have a profile more similar/favorable to saturated fats from animals yet it too doesn’t have any vitamin a (like the olive oil) so considering if that may be a better bet. Just wondering if there was some other reason (that I missed) that you choose olive oil over another oil lacking in vitamin A. Trying to figure out if I am going to try the diet exactly the same or if I may try a few alterations, and coconut oil being one of them. Also contemplating skinned white potatoes in lieu of rice. Would you still consider it a zero vitamin a diet with those changes? Thanks for the great information and help!