Step beyond the mainstream for cutting-edge cancer advice

Mr Wilcox generally offers sound, well-researched views gleaned from unbiased alternative sources. However, his letter on health shows he has yet to explore beyond the mainstream’s controlled views.
According to Mr Wilcox, the human digestive tract slows down when meat is eaten, yet the fact is that animal proteins don’t slow peristalsis (gut muscle contractions that move food along), which depends solely on the volume of food going through. Nor does animal protein cause a longer pause at the colon allowing decomposition, somehow leading to bowel cancer. Meat has been 96 per cent digested and absorbed by the time food material reaches the colon – digestion starting with the stomach acids, then digestive enzymes from the stomach and  pancreas. Even vegans have some animal protein at this end from the breakdown of epithelial cells lining the gut! (Sorry, Eric.)   
In the “normal” healthy human, food transit time is approximately two days. For a very spicy meal, transit can be hours. Or, with a very lazy gut, perhaps numbed by painkillers, it won’t move much – as with Elvis.
Studies have linked red meat ingestion with bowel cancer. Here one needs to leave the mainstream and explore the works of Hulda Clark PhD, ND, to complete the story. Dr Clark carried out over half a million reproducible (thus scientifically valid) bio-resonance tests, to identify the causes and pathways of all cancers – the specific bacteria, viruses, parasites, heavy metals, dyes, moulds, radioactive compounds, food allergens etc. But you won’t hear mention of Dr Clark in the mainstream media, as the 1939 UK Cancer Act prohibits the publication of any cancer cure, and even the discussion of a cancer cure among non-medics. Dr Clark’s works are thus not “officially” published, making it illegal for the doc to cure you with any such protocol, or even advise on cancer prevention.
Dr Clark’s tests showed that any body part inflamed by specific allergens allows easy entry for the cancer nucleus to fuel a malignancy. The colon is inflamed by vinegar, acetic acid, (except for apple cider vinegar), and pyrroles (acrilamides). These compounds are formed when food is burnt, from barbecue or overheating, and that includes vegetables. Sorry again, Eric. Also, all smoked foods contain pyrroles. Knowing this, one can enjoy “un-burnt” red meat and avoid bowel cancer.
Thomas Turk
Phuket