I'm still here! I hit my five year mark, since my surgery on November 22, 2010.
I am doing good. Staying on my all organic, sugar free, gluten free, meat free diet. I do eat organic eggs that are grass fed and free of any hormones. Rated the highest on the Cornucopia web site. I am also on the Budwig Cancer Protocol program. I get raw, organic milk, right from the farm, and make my own cheese. Here's a brief description of what I do.
I use this protocol. I make my own "Quark", from fresh, raw, organic cow's milk, straight from the cow. I won't use any store bought cottage cheese. Even though it says organic, it has to be pasteurized, which ruins all the natural enzymes and other good components in the milk. I buy my cultures from the New England Cheese making Co. I buy unbleached cheesecloth, to strain the cheese, which I boil to sterilize, first. It's pretty easy, once you get the hang of it. I don't believe that Dr. Budwig ever mentioned "Lowfat", in her original books. And I believe that using full fat is the best way to go. I feel much better, since starting on this. I refused Chemo and Radiation, five years ago, with Rectal Cancer that metastasized to my liver. I did opt for surgery though and begged the doctor to do it, because of the large tumor that was causing me to bleed all the time. Now I have a permanent colostomy. But when they told me I'd only have up to a year to live if I didn't take the chemo, I said, "NO". He only gave me up to three years, "with" the chemo. So I said I was going home and live that year, without all the sickness and pain of those poison chemicals. At first, I thought I was going to die within that year, so I did not really care what I ate. I ate everything I loved, which meant lots of chocolate! Needless to say, after a year, and 50 lbs. added onto my body, I was wondering why I wasn't dead yet, but kept on going with the bad habits. Then I finally woke up and told myself that I was not dying, so I better eat better. That's when I started doing a lot of research and started taking the right supplements and eating organic. Now I am totally organic, gluten free, and sugar free, except for some raw honey, now and then. I still love chocolate, so make my own chocolate cookies, with organic cacao, coconut oil and coconut flour, along with almond meal flour, and some Stevia. I don't eat meat, but I do eat organic eggs, straight from the farm. I use my Nutri-bullet, for grinding up all my veggies and a few fruits. I am hitting my five year mark on Nov. 22, 2015. I sent the doctor a card and letter, asking them what they can attribute my five years to?? They know nothing about nutrition. I do get pleasure sending those cards every year, but especially this year! I never went back to any doctors after my surgery, except for my primary one, to get prescriptions for a few items I need for my Post Polio, and for blood tests, just for my own curiosity. My cancer markers, (CEA) was normal for a few years, till last year, when it was very high. I attribute that to stress and sucking in secondhand cigarette smoke, in this apartment building where I live. I have to fight the landlord and government all the time. It caused me so much stress, that I think that is what cause my cancer markers to shoot up. I've lived here for 19 years and it has just been in the past 3 years, that I have been bothered by the secondhand smoke, because of smokers moving in, close to me. I have my name on a list for a non smoking building, but that takes a very long time. Meanwhile, I try not to get too stressed, and hopefully, a law will be passed soon, to make these government funded buildings, smoke free. It sure isn't good for my immune system. I am trying so hard to keep myself healthy, but the environment around me is not helping. I've never been sick since the surgery. "Knocking on wood".. I'd highly recommend this Budwig Protocol! It could prevent cancer also!! Eat to stay healthy!!
I heat one gallon of raw, organic, or make sure it's from a reputable farm that only has grass fed cows, with no GMO foods being fed to them, and no hormones. Jersey or red cows are the best. I'm not sure the names of them. Heat in a good stainless steel pan, to 86 degrees only. Take off heat and add cultures. I buy the Buttermilk cultures from the New England Cheese making Co. Follow directions on the packet. Sprinkle the cultures over the top of the milk and let sit for two minutes, then gently stir into the milk. Cover and let sit from 12-24 hours. I usually let mine sit for 12 hours. I have to scoop it out into two cheese cloths because I don't have room, or the strength to do it in one big hanging batch. I let that drain for 12 hours, at least. You can save the Whey that is left from the draining, for baking or cooking. It's very healthy. Instead of me explaining this whole process, I'm going to add the link from The New England Cheese Making site, so you can read all about it. I have used Fromgage Blanc Cultures also. Comes out a little firmer. But I think that is better to use with lightly pasteurized milk, that has the cream on top. This is a great site, for learning to make all kinds of cheeses.
http://www.cheesemaking.com/Quark.html
I'm in their news letter, showing my cheese hanging and a brief explanation of why I am on this. Scroll down till you find my article, under Virginia Miller.
http://myemail.constantcontact.com/The-Fantastic-Moos-Letter---October-2015.html?soid=1101615349414&aid=tUCwKBbu1bg
I get about a quart of cheese from a gallon. Maybe a little more. The whey, which drains off can be used in cooking. Some people drink it. Not me. But have used it in cooking and baking. It's full of nutrients and protein. It can be frozen and will last for quite a while in fridge. My cheese will last a week. I use it all up, so it might last up to ten days.
