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Chapter 32
Tables


A Cancer Therapy
Results of Fifty Cases
The Cure of Advanced Cancer by Diet Therapy
A Summary of thirty years of clinical experimentation
Max Gerson, M.D.
Original e-book
32  Tables
    32.1  Protein, fat, carbohydrate and minerals in foods
    32.2  Sodium and potassium content
    32.3  Analysis of Richards liver substance (liver powder)
    32.4  Daily schedule for a treatment
        32.4.1  Annotated hourly schedule

32.1  Protein, fat, carbohydrate and minerals in foods

FOODS - TABLE*
Name Pro- Fat Carbo- Ratio** Ratio
tein hydrate K Mg K/NaCl
Ca P
NaCl
Apples 0.3 0.40 14.9 50-1 40-1
Apricots, fresh 1.0 1.00 12.9 10-1 9-1
Artichokes, fresh 2.9 0.40 11.9 1.8-1 0-7
Aspargues 2.2 0.20 3.9 6.5-1 4.5-1
Bananas 1.2 0.20 23.0 2.6-1 2.3-1
Stringbeans, green 2.4 0.20 7.7 7.4-1 5-1
Beets 1.6 0.10 9.6 3-1 2.5-1
Beet leaves 2.0 0.30 5.6 9-1 5-1
Broccoli 3.3 0.20 5.5 4.4-1 2.75-1
Brussels sprouts 4.4 0.50 8.9 4-1 3-1
White cabbage 1.4 0.20 5.3 5.7-1 3-1
Carrots 1.2 0.30 9.3 4-1 3-1
Cauliflower 2.4 0.20 4.9 6-1 4.4-1
Celery stalks 1.3 0.20 3.7 1.6-1 1.1-1
Swiss Chard 2.6 0.40 4.8 5-1 3-1
Cherries 1.1 0.50 17.8 140-1 120-1
Corn 10.0 4.00 74.0 10.5-1 5-1
Cucumber 0.7 0.10 2.7 4.2-1 4-1
Currents, fresh 1.6 0.40 12.7 33-1 26-1
Dates 2.2 0.60 75.4 2.3-1 2-1
Egg plant 1.1 0.20 5.5 5-1 4.4-1
Endive 1.6 0.20 4.0 3.8-1 3-1
Figs, dried 4.6 1.20 68.4 7.5-1 6-1
Figs, fresh 1.4 0.40 19.6 39-1 29-1
Grapefruit 0.5 0.20 10.1 100-1 90-1
Grapes 1.4 1.40 14.9 150-1 125-1
** Potassium group.

     * Reprinted from Journal of the American Dietetic Association. Vol. 25, No. 4. April 1949.

 
FOODS - TABLE*
Name Pro- Fat Carbo- Ratio** Ratio
tein hydrate K Mg K/NaCl
Ca P
NaCl
Kale 3.9 0.60 7.2 4-1 2-1
Kohlrabi 2.1 3.00 .. 5-1 3.7-1
Leek 1.5 .. 8.5 9.5-1 7-1
Lemonjuice 0.9 0.60 8.7 17-1 14-1
Lettuce, head 1.2 0.20 2.9 4-1 3-1
Orangejuice 0.9 0.20 11.2 22-1 18-1
Molasses .. .. 60.0 3-1 2.3-1
Cow's milk 3.5 3.90 4.9 2.3-1 1-1
Oat flakes 14.2 4.00 68.2 9-1 4-1
Onions 1.4 0.20 10.3 9-1 6-1
Parsley root 1.5 0.50 18.2 19-1 14-1
Peaches 0.5 .. 12.0 27-1 25-1
Pears 0.7 0.40 16.0 51-1 43-1
Peas, dried 23.0 1.50 60.0 13-1 8-1
Plums, fresh 0.7 0.20 13.0 110-1 99-1
Prunes, dried 2.3 0.50 71.0 15-1 12-1
Potatoes 2.0 .. 20.0 8-1 7-1
Radishes 1.2 0.10 4.2 3.1-1 2.4-1
Raisins 2.3 0.50 72.0 7.4-1 6-1
Rhubarb 0.5 0.10 4.0 7-1 6-1
Spinach 2.5 0.50 3.4 4.6-1 4-1
Squash E.P. 1.2 0.30 7.5 17-1 15-1
Sweet Potato 1.8 0.70 28.0 4.7-1 3.7-1
Tomatoes 1.0 0.25 4.0 6.3-1 6-1
Turnips 1.1 0.20 7.0 3.8-1 3-1
Turnip taps 2.9 0.40 5.4 4.7-1 2.3-1
Water cress 1.1 0.30 3.7 2.9-1 2-1
Water melon 0.5 0.20 7.0 7-1 6-1
** Potassium group.

FRUITS AND VEGETABLES
K S Ca Mg P
Apple, entire fruit
Gloucester, stony loam,
   N.H. 0.83 0.090 0.040 0.040 0.680
Apple, entire fruit
   Maximum 1.41 0.090 0.110 0.059 0.142
   Minimum 0.49 0.034 0.023 0.018 0.020
   Mean 0.78 0.060 0.040 0.029 0.067
Apple, edible portion
   Maximum 0.90 ... 0.177 ... 0.113
   Minimum 0.62 ... 0.021 ... 0.055
   Mean 0.74 ... 0.077 ... 0.071
Carrots, roots
Gloucestor, stony loam,
   N.H.* 5.92 0.150 0.376 0.187 0.350
Bridgehampton, very fine,
sandy loam, N.J. 3.37 ... 0.320 0.170 0.320
   Maximum 5.95 0.180 0.560 0.250 0.650
   Minimum 0.48 0.130 0.240 0.120 0.140
   Mean 2.10 0.160 0.400 0.170 0.330
* no fertilizer, Nitrogen, Phosphate, Potash fertilizer used.
 
FRUITS AND VEGETABLES
K S Ca Mg P
Cauliflower, edible portion
   Maximum 3.71 1.130 0.710 0.290 0.880
   Minimum 3.45 1.010 0.130 0.240 0.510
   Mean 3.58 1.070 0.350 0.260 0.760
Lettuce, head
   Maximum 7.91 0.310 1.380 0.440 1.050
   Minimum 2.69 0.250 0.330 0.040 0.190
   Mean 5.98 0.280 0.770 0.240 0.560
Oats, grain matured
   Maximum 1.71 0.090 0.510 0.410 0.400
   Minimum 0.78 0.070 0.210 0.130 0.160
   Mean 1.15 0.080 0.350 0.250 0.230
Peas, edible portion,
all sizes, fresh
   Maximum 1.89 0.150 0.430 0.220 0.780
Minimum 0.79 0.090 0.100 0.150 0.230
   Mean 1.41 0.130 0.190 0.180 0.570

32.2  Sodium and potassium content

Sodium and Potassium Content of Public Water Supplies
Sodium Potassium
Place mg./100 cc mg./100 cc
Boston, Mass. 0.3 0.2
Chicago, Ill. 0.3 0.1
Corpus Christi, Texas 15.0 0.6
Los Angeles, Calif.
   Aqueduct source 6.0 0.6
   Metropolitan source 17.0 0.5
   River source 5.0 0.5
New York, N.Y. 0.3 0.2
Philadelphia, Pa. 2.0 0.4
Pittsburgh, Pa. 6.0 0.5
Portland, Ore. 0.1 0.1
Richmond, Va. 0.7 0.2
Rochester, Minn. 0.7 0.2
Rochester, N.Y. 0.3 0.2
San Antonio, Texas 1.0 0.1
San Francisco, Calif. 1.0 0.3
Santa Barbara, Calif. 10.0 0.3
Tampa, Fla. 0.5 0.1
Tulsa, Okla. 0.3 0.4

     * Taken from Journal of the American Dietetic Association, Volume 25, April 1949. Sodium and Potassium in Foods and Waters. Determination by the Flame Photometer. Charles E. Bills, Francis G. McDonald, William Niedermeier, and Melvin C. Schwartz. Research Laboratory, Mead Johnson and Company, Evansville, Indiana. (From Table 2).

     Sodium and Potassium Content of Foods. Analysis made on Edible Portions of Unprocessed Foods except as otherwise designated.

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
.
All-Bran cereal 1,400.1,200
Almond, roasted in oil, salted 160.710 (too fat)
Anchovy Paste 9,800.200
Apple sauce, canned 0.3 55 (loss of K)
Apricot, dried 11.1,700
   raw, with skin 0.6 440
Asparagus tips, fresh 2.240
Avocado 3.340
Baking powder, Alum type 10,000.150 (generally used)
   Phosphate type 9,000.170
   Tartrate type 7,300.5,000
Banana 0.5 420
Barley, pearled 3.160
Beans, baked, Heinz, Navy .
   with pork and tomato sauce, canned 480.210
   with tomato sauce, canned 400.140
   dry, Navy 1.1,300
   green, in pods, canned 410.120
   green, fresh 0.9 300
     frozen 2.110

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Lima beans, canned 310 210
   fresh 1 680
   frozen 310 580
Beef, corned 1,300 60
   dried 4,300 200
   lean, koshered, raw 1,600 290
   lean, raw 51 360
Beets, raw 110 350
Bread, low-sodium-14 commercial "saltfree" breads:
   maximum 76 200
   minimum 4 72
   average 28 120
Broccoli, fresh 16 400
   frozen 13 250
Brussels sprouts, fresh 11 450
   frozen 9 300
Buttermilk, cultured 130 140
Cabbage 5 230
Candy Bars, (a) 170 300
   (b) 220 150
   marshmallow 41 6
   milk chocolate 86 420 (cream)
Cantaloupe 12 230
Caraway seed 17 1,400
Carrots, canned 280 110
   scraped and trimmed 31 410 (see difference)

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Catchup, tomato 1,300 800
Catfish (fiddler) Ohio River 60 330
Cauliflower, buds, fresh 24 400
   buds, frozen 22 290
Celery, salt 28,000 380
   seed 140 1,400
   Stalks, less leaves 110 300
Cereals, dry
   All Bran 1,400 1,200 (do not use)
   Corn flakes 660 160
   Farina, cream of wheat, quick cooking, enriched 90 84
   Pablum 620 380
   Rolled oats 2 340 (use all different types)
   Ry-Krisp 1,500 600
   Wheat flakes 1,300 320
Chard, large leaves 210 720
   small leaves 84 380 (use these)
Cheese
   American Swiss 710 100
   Cheddar 700 92
   Cottage 290 72 (salted) see potcheese saltless.
Cherries
   Sour, frozen in syrup 2 78
   Dark, raw 1 260 (best)

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Chicken, raw, breast meat 78.320
   leg meat 110.250 (cooked K lower)
Cod, raw 60.360
   frozen fillets 400.400
   liver oil 0.1 0
   salted, dried 8,100.160
Coffee, regular dry 2.1,600
Corn, flakes 660.160
   Popcorn, popped, oiled and salted 2,000.240
Crackers, Graham 710.330
Rye, Ry-krisp 1,500.600
Crisco (vegetable shortening) 4.0
Currants, Zante, dried (Zante raisins) 22.730
Dandelion greens 76.430
Date, semi-dry, California 1.790
Dill, seed 13.1,000
Eggplant, less skin 0.9 190
Endive Greens 18.400
Figs, dried 34.780
   raw 2.190
Flour, Buckwheat 1.680
Garlic, less skin 6.510
Gelatin, Dessert, flavored, Jell-O 330.210
Grapes, Concord, less seeds and skin 3.84
   Emperor, less seeds with skin 4.180

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Grapefruit, fresh 0.5 200
Halibut, raw 56.540
   steak, frozen 460.500 (do not use)
Honey 7.10
Horse-radish, prepared 96.290
Ice Cream 100.90
Kale, leaves and midribs 110.410
Kumquat, pulp and rind, less seeds 7.230
Lemons, candied 50.12
   fresh 9.360
Lentils, dry 3.1,200
Lettuce, head 12.140
   leaf 7.230
Lime, pulp and juice 1.100
Liver, raw .
Calf 110.380 (important because of oxidizing enzymes)
Goose 140.230
Maple syrup 14.130
Marmalade, orange 13.19
Matzoth, Americam style (salted) 470.120
   Passover (unleavened bread) 1.140
Mayonnaise 590.25
Meat extract, flavored 11,000.6,000 (refrain)

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Milk, cow's: .
   buttermilk, cultured 130.140
   whole dry 410.1,100
   liquid 50.140
Milk, human, from 4 mothers, .
   49 to 77 days post-partum 11.51
Milk, human, from 10 mothers .
   3 to 10 days post-partum 37.68 (nature arranged for growing baby, more K, less Na)
Mushrooms, canned 400.150 (not to be used)
   raw 5.520
Mustard, greens 48.450
   prepared paste 1,300.130
Nectarine, less skin 2.320

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Oats, rolled (oatmeal), dry 2.340
Okra, fresh 1.220
Oleomargarine 1,100.58 (for comparison only)
Olives, green, pickled 2,400.55
Onions, less tops and dry skins 1.130
Oranges, Temple, pulp and juice 3.220
Parsley, fresh 28.880
   Zante 22.730
Parsnip, scraped and trimmed, fresh 7.740
Peaches, dried 12.1,100
   frozen in syrup 3.120
   raw, less skin 0.5 160
Pears, Bartlett, canned in syrup 8.52
   raw, less skin and core 2.100
Peas, dry, split 42.880
   fresh 1.370
   frozen 100.160

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Peppers, green, empty pods 0.6 170
Persimmon, wild 0.6 310
Pickle, dill 1,400.200
Pineapple, canned in syrup 1.120
   raw 0.3 210 (too many aromatic acids)
Plums, raw 0.6 170
Potatoes, chips 340.880
   sweet, canned 48.200
   raw, less skin 4.530
   WHITE, CANNED 350.240
   raw, less skin 0.8 410 (best)
Pretzel 1,700.130
Prunes, dried 6.600
   raw, with skin 0.7 210
Pumpkin, raw, less rind and seeds 0.6 480
Quince, raw, less skin and core 0.7 290
Raisins, seedless 21.720
   Zante 22.730

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Rhubarb, frozen in syrup 2.160.
   raw 1.70.
Rice, brown 9.150.
   flakes 720.180.
   wild (Ziazania) 7.220.
Sage 20.670.
Salt-theoretical value for pure NaCl 39,342.0.
Shortening, vegetable 4.0.
Soda, baking - theoretical value for ..
   pure NaHCO3 27,373.0.
Soft Drinks 18.0.6
Soup, beef, canned, diluted as served 410.100.
   tomato, canned, diluted as served 380.110.
   vegetable, diluted as served 380.120.
Spinach, canned 320.260.
   frozen 60.380.
   raw 82.780.
Squash, raw, Acorn, less rind and seeds 0.4 260.
   Hubbard, less rind and seeds 0.3 240.
   White summer, less rind, with seeds 0.2 150.
   Yellow summer, less rind, with seeds 0.6 200.
Squash, cooked, frozen 6.120.
Sugar, light brown 24.230.
   white 0.3 0.5

Sodium and Potassium Content of Foods
SODIUM POTASSIUM
Na K
FOOD mg./100gm. mg./100gm.
Tangerines, pulp and juice 2.110.
Tapioka, dry 5.19.
Tomatoes, canned 18.130.
   catchup 1,300.800.
   juice, canned 230.230.
   raw, with skin 3.230.
Turnips, raw, leaves 10.440.
   white, less skin and tops 37.230.
   yellow (rutabaga) less skin and tops 5.260.
Watermelon, pink part of fruit 0.3 110.
Wheat Bran, crude 15.980.
   Flakes, cereal 1,300.320.
Wild rice (Ziania), dry 7.220.
Yeast, compressed 4.360.
Zwieback 250.150.

     In analyses of Swiss chard, it was observed that the immature leaves contained 84 mg. sodium per 100 gm. and the mature leaves 210 mg., this being the highest sodium concentration seen in any of the unprocessed plant products.

     Throughout the survey it was noted that variations in sodium content were much wider than in potassium content. This was true not only for different products, but for different samples of the same product. To some extent, this was the result of human interference, but it was also evident in purely natural products. It was most evident, percentage-wise, in plant products of low sodium content. For example, three bananas showed 0.2, 0.6, and 0.8 mg. sodium per 100 gm., and similar differences were noted in other products on which several analyses were made.

     Sodium chloride is employed for many purposes besides seasoning, preserving, pickling and koshering. As brine it is used (a) in the flotation process of sorting green peas from hardened peas and heavy extraneous matter, (b) for preventing enzymatic discoloring of freshly sliced apples and pears which are to be canned, (c) as a heat transfer and blanching agent in freezing foods, and (d) for regenerating base-exchange water softeners the sodium appears in the softened water as bicarbonate, and water thus treated is used in canning to prevent toughening of vegetables).

     Sodium propionate is used to inhibit mold in bread, cake, and cheese. Sodium acid phosphate is used as an acidulating agent. The secondary phosphate is used for emulsifying process cheese, for stabilizing evaporated milk, and as the quickening agent in quick-cooking farina. Sodium acid sulphite is employed for sulphuring fruits prior to drying. These few examples may serve to explain the almost ubiquitous occurrence in processed foods of sodium in amounts greater than are present in the corresponding natural products.

From American Meat Institute
New York Office
Unit - 100 Grams RAW CALVES RAW LAMBS
LIVER LIVER
Water 70.8% 70.8%
Calories 141.136.
Protein 19.gr. 21.gr.
Fat 4.9 gr. 3.9 gr.
Carbohydrate - Total 4.gr. 2.9 gr.
Ash 1.3 gr. 1.4 gr.
Calcium 6.mg. 8.mg.
Phosphorous 343.mg. 364.mg.
Iron 10.6 mg. 12.6 mg.
Vitamin "A" ..
Value - I.U. 22,500.IU 50,500.IU
Thiamin 0.21 mg. 0.4 mg.
Riboflavin 3.12 mg. 3.28 mg.
Niacin 16.1 mg. 16.9 mg.
Ascorbic Acid ("C") 36.mg. 33.mg.

32.3  Analysis of Richards liver substance (liver powder)

     The composition of mammalion liver fluctuates a bit with the source of animal, seoson of the year, etc., so some variations may be expected. Richards Liver Powder has the following approximate composition:

Protein 70%
Carbohydrate 12 to 15%
Fat; less than 0.5%
Ash 4.4%
Moisture 54%

     Vitamins:

Thiamine 7.1 micrograms per gram
Riboflavin 120.0         "         "     "
Pyridoxine 5.1         "         "     "
Ca. Pantothenate 255.0         "         "     "
Nicotinic Acid 305.0         "         "     "
Inositol 935.0         "         "     "
Folic Acid 40.0         "         "     "
Biotin 4,040.0 millimicrograms per gram
Ascorbic Acid 1.9 milligrams per gram
Choline 10.0        "         "     "
B-12 Approximately 1.5 microgram per gram

     Amino acid composition of liver protein (calculated to 16% nitrogen):

Arginine 6.6 Phenylalanine 6.1 Leucine 8.4
Histidine 3.1 Cystine 1.3 Valine 6.2
Lysine 6.7 Methionine 3.2 Glycine 8.5
Tyrosine 4.6 Threonine 4.8 Serine 7.3
Tyrptophane 1.8 Isoleucine 5.6 Glutamic Acid 12.2
Aspartic Acid 6.9

     Mineral content (taken from Winton, "Structure and Composition of Food", Vol. III):

Potassium 1.3 -1.4%
Sodium 0.37 -0.40%
Calcium 0.022 -0.036%
Magnesium 0.085 -0.094%
Iron 0.010 -0.022%
Copper 0.008 -0.016%
Phosphorus 1.6 -1.7%

Report of Semiquantative Spectrographic Analysis of
Samples of Crude Liver Extract
ARMOUR CRUDE LIVER EXTRACT
Boron 0.00019% 0.0000015% nil 0.00017% nil
Silicon 0.00089 0.000085 0.00010% 0.00046 0.000022%
Iron 0.00080 0.0000055 0.00027 0.00086 0.000030
Sodium 0.033 nil nil 0.22 nil
Magnesium 0.0068 0.000030 0.0020 0.0063 0.00024
Manganese 0.00014 nil nil 0.000060 nil
Lead 0.00089 nil nil 0.000077 nil
Aluminum 0.00084 0.111134 nil 0.000042 nil
Calcium 0.0086 0.000096 0.00019 0.011 0.000055
Copper 0.00028 0.0000067 0.00010 0.000087 0.000023
Zinc 0.00079 nil 0.0023 nil 0.0011
Nickel 0.00037 nil nil nil nil
Cobalt 0.000024 nil nil 0.00019 nil
Potassium 0.024 nil nil 0.060 nil
Chromium 0.000056 nil nil 0.000022 nil
Phosphorus nil nil nil nil nil

LEDERLE'S CRUDE LIVER EXTRACT
Boron 0.0017 nil 0.00047
Silicon 0.0082 0.0063 0.0039
Iron 0.00025 0.029 0.000033
Sodium 0.29% 1.1% 0.44%
Magnesium 0.013 0.00073 0.0048
Manganese 0.00021 0.00024 0.000021
Lead nil 0.0015 nil
Aluminum 0.00027 0.00022 0.000055
Calclium 0.036 0.017 0.19
Copper 0.00025 0.00011 0.000030
Tin nil 0.012 nil
Nickel 0.0011 nil nil
Cobalt 0.00025 nil nil
Potassium 0.025 0.022 0.066
Phosphorus 0.083 nil nil

Composition of Liver, 100 Grams. Edible Portion
Food and Description Water Food - Energy Protein Fat
Pct. Cal. Gm. Gm.
Liver - Calf, raw 70.8 141 19.0 4.9
Sheep or Lamb, raw 70.8 136 21.0 3.9

Food and Description Carbohydrate Ash Calcium Phosphorus
Total Fiber
Gm. Gm. Gm. Mg. Mg.
Liver - Calf, raw 4.0 0 1.3 6 343
Sheep or Lamb, raw 2.9 0 1.4 8 364

Food and Description Iron Vit. A Thi- Ribo- Niacin Ascorbic
value amine flavin acid
Mg. I.U. Mg. Mg. Mg. Mg.
Liver - Calf, raw 10.6 22,500 0.21 3.12 16.1 36
Sheep or Lamb, raw 12.6 50,500 0.40 3.28 16.9 33

From: Science, May 3, 1957, Volume 125, Number 3253
Instrumentation for Bioengineering
Variation in Normal Sodium, Potassium, and
Calcium Levels in Wistar Albino Rats

     "In the last decade there has been a marked increase in the use of flame spectrophotometry for physiological studies of electrolyte changes in tissue fluids. As a rule, small numbers of control animals have been used since most studies are predicated on the belief that electrolyte concentrations in the blood normally remain stable within fairly narrow limits. For some time it has been appreciated that the functions of many organs undergo diurnal variation, but only recently has attention been focused on the fact that marked changes in serum constituents also occur."

     TABLE I - Morning-evening and day-to-day comparison of serum ion levels (milliequivilents per liter in mole) SF = Wistar rats. All dates are 1955; "CV" represents coefficient of variation.

Expt. Date Body Wt. Sodium
No. bled Time N (g ± σ) X σ CV
1 6 May 11 a.m. 11 281 ± 31 153.3 1.8 1.2
2 6 May 11 p.m. 11 294 ± 28 156.4 1.4 0.9
3 17 May 11 a.m. 12 195 ± 12 157.3 1.9 1.2
4 17 May 11 p.m. 10 189 ± 14 159.6 2.2 1.4
5 (Total) 11 a.m. 23 236 ± 10 155.4 2.7 1.7
6 (Total) 11 p.m. 21 239 ± 12 157.9 2.4 1.5

Expt. Body Wt. Calcium Potassium
No. (g ± σ) X σ CV X σ CV
1 281 ± 31 5.43 0.30 5.5 6.50 0.50 7.7
2 294 ± 28 5.23 0.18 3.4 5.83 0.50 8.5
3 195 ± 12 5.14 0.17 3.3 6.02 0.44 7.3
4 189 ± 14 5.21 0.18 3.4 5.48 0.26 4.7
5 (Total) 236 ± 10 5.28 0.28 5.3 6.32 0.58 9.2
6 (Total) 239 ± 12 5.22 0.18 3.4 5.66 0.43 7.6

     TABLE II - Statistical analysis of serum ion data; P, probability; d.f., degrees of freedom; t = Fisher's test. The numbers in column 1 refer to the experiment numbers in column 1 of table 1.

Comparison Sodium Calcium
Experiments t d.f. P t d.f. P
1 and 2 4.32 20 < 0.01* 1.80 19 ≈ 0.10
3 and 4 2.51 20 ≈ 0.02* 0.89 20 ≈ 0.40
5 and 6 3.14 42 < 0.01* 0.83 41 ≈ 0.40
1 and 3 5.03 21 < 0.01* 2.74 21 < 0.01*
2 and 4 3.77 19 < 0.01* 0.24 18 < 0.50
* See Appendix III.
 
Comparison Potassium
t d.f. P
Experiments 1 and 2 3.06 20 < 0.01*
Experiments 3 and 4 3.31 19 < 0.01*
Experiments 5 and 6 4.20 41 < 0.01*
Experiments 1 and 3 2.61 21 ≈ 0.02*
Experiments 2 and 4 2.00 18 ≈ 0.05*
* See Appendix III.

     "The net effect of these investigations points to the need for considering diurnal and day-to-day variations in serum ions when dealing with electrolyte changes in animals. Rigid standardization of the time of sampling is mandatory in experiments when small numbers of animals are used to establish `normal' ion levels and when the interpretation of electrolyte shifts is predicated on the assumption that such levels represent a stable base line."

32.4  Daily schedule for a treatment

Name: Reverend, R.C.
DAILY SCHEDULE** FOR TREATMENT OF CASE NO. 5
DATE DURA- JUICES 8 OZ. EACH DIET DAILY
TION VEG./ FRUIT LIVER
3/08 2 wks.1 1 orange, 5 apple-carrot, 4 green leaf 22 regular
3/23 3 wks. same 2 regular
4/14 1 wk. same 2 regular
4/21 4 wks. same 2 add daily 1/2 lb. potcheese3, 1 glass buttermilk or yogurt
5/22 4 wks. same 2 same
6/22 5 wks. same 2 buttermilk, yogurt, potcheese
7/23 3 wks. same 2 potcheese, 1 glass skimmed milk instead of buttermilk
8/13 6 wks. same 2 same, much raw food
9/24 6 wks. same 2 same
11/02 6 wks. same 3 same, juice of 6 1/2 lemons4 in orange & apple-carrot juices
12/14 6 wks. same 3 no more lemons4
1/25 9 wks. 1 orange, 4 apple-carrot, 4 green leaf 3 same as last time
3/29 7 wks. same 3 same
5/20 ... same 3 add 1/2 oz. fresh sweet butter, lean fish once weekly
** for hourly schedule, see paragraph 32.4.1

     1 Duration of the initial program is sometimes extended to 3 or 4 weeks, depending on the case (Chapter 28). In some cases the patient must later return to this initial treatment (paragraph 28_11).

     2 In many cases the patient will benefit greatly by increasing the number of liver juices* to 3 or more daily (paragraph 26.1_5, 34.2_34).

     3 Non-fat (uncreamed), unsalted cottage cheese may be used instead of potcheese.

     4 The juice of 6 1/2 lemons was an addition to the therapy to fight the effects of a virus infection.

     * In 1989, the use of raw liver juice was discontinue in the treatment of Gerson Therapy patients at the Mexican Gerson hospital. See Appendix III.


Name: Reverend, R.C.
MEDICATION, DAILY
DAILY SCHEDULE FOR TREATMENT OF CASE NO. 5
DATE ACIDOL POTASSIUM THYROID LUGOL
PEPSIN COMPOUND 1/2 Strength
SOLUTION
3/08 3×2 caps. 10×4 tsp 5×1 gr. 6×3 drops
3/23 3×2 caps. 10×2 tsp 3×1/2 gr. 6×1 drops
4/14 3×2 caps. 10×2 tsp 3×1/2 gr. 3×1 drops
4/21 3×2 caps. 8×2 tsp. 2×1/2 gr. 6×1 drops
5/22 3×2 caps. 8×2 tsp. 3×1/2 gr. 6×1 drops
6/22 3×2 caps. 10×2 tsp 3×1/2 gr. 6×1 drops
7/23 3×2 caps. 10×2 tsp 3×1/2 gr. 4×1 drops
8/13 3×2 caps. 8×2 tsp. ... 6×1 drops
9/24 3×2 caps. 8×2 tsp. ... 6×1 drops
11/02 3×2 caps. 6×2 tsp. ... 4×1 drops
12/14 3×2 caps. 8×2 tsp. 3×1/2 gr. 6×1 drops
1/25 3×2 caps. 6×2 tsp. 2×1/2 gr. 3×1 drops
3/29 3×2 caps. 7×2 tsp. ... 3×1 drops
5/20 3×2 caps. 6×2 tsp. ... 5×1 drops

Name: Reverend, R.C.
MEDICATION, DAILY
DAILY SCHEDULE FOR TREATMENT OF CASE NO. 5
DATE NIACIN PAN- INJECTION R.J.
50 mg. CREATIN 50 mcg B-12 Royal Jelly5
+ 3cc LIVER
3/08 6×1 tabl. 4×3 tabl. one daily ...
3/23 6×1 tabl. 4×3 tabl. same ...
4/14 6×1 tabl. 4×2 tabl. same ...
4/21 6×1 tabl. 3×1 tabl. same ...
5/22 6×1 tabl. 4×3 tabl. same ...
6/22 6×1 tabl. 4×3 tabl. same ...
7/23 6×1 tabl. 4×3 tabl. every other day ...
8/13 4×1 tabl. 3×3 tabl. 2 weekly ...
9/24 4×1 tabl. ... 2 weekly ...
11/02 3×1 tabl. ... 2 weekly ...
12/14 5×1 tabl. ... 2 weekly 2 caps daily
1/25 6×1 tabl. ... 2 weekly 2 caps daily
3/29 6×1 tabl. 3×3 tabl. 1 weekly 2 caps daily
5/20 4×1 tabl. 3×3 tabl. 1 weekly 2 caps daily

     5 The royal jelly was on experimental material, it is helpful but not essential.


Name: Reverend, R.C.
DAILY SCHEDULE** FOR TREATMENT OF CASE NO. 5
DATE COFFEE6 CASTOR OIL TESTS
ENEMAS TREATMENT
3/08 every 4 hrs. every 2nd day cbc
3/23 same same K in serum BMR
4/14 3 daily 2 a week Urea N, uric acid in serum
4/21 same same K in serum BMR
5/22 same same K in serum cbc
6/22 same same Urea N, uric acid in serum
7/23 2 daily 1 weekly Urea N, uric acid in serum
8/13 3 daily ... Uric acid K in serum
9/24 2 daily ... same
11/02 2 daily ... Urine cbc
12/14 2 daily ... K in serum
1/25 2 daily ... K in serum cbc
3/29 1 daily ... BMR cbc
5/20 1 daily ... Urea N, uric acid in serum
** for hourly schedule, see next section

     6 Coffee enemas may sometimes be required at 2 hour intervals (paragraph 26.1, 34.2_27, 34.2_67). If enemas are administered this frequently, physician must observe for signs of electrolyte imbalance.


32.4.1  Annotated hourly schedule

     Patients and assistants should read and understand Chapter 25, Chapter 26 and Appendix II before beginning treatment.

     CAUTION: The following schedule reflects normal diet and dosages for the initial weeks of treatment. As suggested by the following notes, it is essential that the diet and dosages be regularly adjusted by a physician trained in the Gerson Therapy.

     Nome: Start Date: ____________

Change Date: ____________
MEDICATION
TIME (1), (9) JUICES (1) DIET LIN. SEED OIL
8 oz. ea.+ (1) DIET Tbsp. paragraph 33.14_11
8:00 O Breakfast
9:00 G
10:00 AC
11:00 C
12:00 G
1:00 AC Lunch 1
2:00 G
3:00 C
4:00 C
5:00
5:30 AC
6:00 G
7:00 AC Dinner 1
+ JUICE key: O=Orange G=Green AC=Apple-Carrot C=Carrot

MEDICATION
TIME ACIDOL PEPSIN caps (3) POTASSIUM COMPOUND SOLUTION tsp. in juice (4) LUGOL 1/2 Str. drops in juice (5) THYROID 1 gr. tabl.
8:00 2 4 3 1
9:00 4
10:00 4 3 1
11:00    NO MEDICATION
12:00 4
1:00 2 4 3 1
2:00 4
3:00    NO MEDICATION
4:00    NO MEDICATION
5:00 4 3 1
5:30 4 3
6:00 4
7:00 2 4 3 1

MEDICATION
TIME (6) NIACIN 50 mg. tabl. (7) PANCREATIN tabl. (8) ROYAL JELLY 50 mg. caps.
8:00 1 3
9:00
10:00 1
11:00    NO MEDICATION
12:00
1:00 1 3
2:00
3:00    NO MEDICATION
4:00    NO MEDICATION
5:00 1 3
5:30
6:00 1
7:00 1 3

     (9) INJECTION 100 mcg. B-12 combined w/liver - ONCE DAILY

     (10) COFFEE ENEMAS - EVERY FOUR HOURS OR MORE AS NEEDED

     (10) CASTOR OIL TREATMENT - EVERY OTHER DAY

     (11) TESTS - COMPLETE BLOOD COUNT; SERUM ELECTROLYTES; URINALYSIS; T3, T4


     (1) The diet and juices are described on Chapter 25, and Chapter 33. The diet must be modified during reactions and flare-ups (paragraph 25.5, Chapter 27). Cultured dairy proteins (yoghurt & pot cheese) should be added at (not before) the sixth to eighth week according to the physician's judgement (paragraph 12_3, 20_4, 32.3_8). Exception: use churned, not cultured buttermilk. Because low nutrient levels and pesticide content of commercial produce may prevent healing, ORGANICALLY GROWN produce is extremely important (pp. Chapter 20, Chapter 23 and Chapter 24, 31_8, 34.2_33).

     (2) Acidol Pepsin (Acidoll) is available from Key Co., 734 N. Harrison, St. Louis, MO 63122. Dosage: 2 before each meal (paragraph 31, 32.4_5, 33.14_11, 34.2_23, 34.2_34)

     (3) Potassium (10% solution, see pg. 33.14_11) - Dosage (first 3-4 weeks): 4 tsp. in each of 10 orange-, carrot/apple-, and green-juices (10×4 daily). Thereafter, the physician will normally reduce the dosage to 10×2 for 20 weeks, then 8×2 for 12 weeks, and 6×2 for the duration of treatment. However, more frequent adjustments by the physician are common (paragraph 28_11-28_14, 32.4_5, 33.14_11, 34.1_8, 34.2_29, 34.2_32).

     (4) Lugol's solution (half-strength) - dosage (first 3-4 weeks ONLY): 3 drops in each of 6 orange- and carrot/apple-juices (6×3 daily). Thereafter, the physician will normally reduce the dosage to 6×1 for 8 weeks, and 3×1 for the duration of treatment. DO NOT add to liver- or green-juice (paragraph 4_5, 28, 32.4_5, 33.14_11, 34.2_29).

     (5) Thyroid - Dosage (first 3-4 weeks only): 5×1 grain daily. In the example case on paragraph 32.4_5, the dosage was reduced to 3×1/2 grain for 8 weeks, then 3×1/2 grain for 14 weeks. More frequent adjustments by the physician are common (paragraph 28, 28_4, 32.4_5, 33.14_11, 34.2_29). Tachycardia (pulse over 120) may indicate overdosage. Discontinue temporarily during menses.

     (6) Niacin - Dosage: 50mg at least 6 times daily for 6 months. In advanced cases Gerson used 50mg every hour around the clock [Rev. Gastroenterol. 12(6) 419-425, Nov-Dec, 1945]. Reactions (hot, red skin) are temporary and harmless. Minor bleedings are no cause for concern, but discontinue during menses or in case of hemorrhoge (paragraph 14_37, 28_19, 32.4_5, 33.14_11).

     (7) Pancreatin - Dosage: 3 tablets 4 times daily, or according to patient's needs. A few patients do not tolerate pancreatin well, but most benefit from it (paragraph 28_28-28_33, 32.4_5, 33.14_11, 34.2_34).

     (8) Royal Jelly (not required) - dosage: 100mg in capsules or honey, 1/2 hour before breakfast. Do not take with hot food. Available from some health food stores (paragraph 32.4_5).

     (9) Liver extract (crude) and B12 - Dosage: 3cc liver and 0.1mg B12 combined in a single syringe, injected into gluteus medius, daily for 4-6 months or more. The physician will normally reduce frequency gradually over the course of therapy. NOTE: Liver juice is an extremely important part of the liver medication - Dosage: 3 glasses daily (minimum) for full course of treatment, 18-24 months (paragraph 12_3-12_12, 26.1_5, 28_24-28_28, 32.4_5, 33.4_12, 33.14_11, 34.1_8, 34.2_23, 34.2_29, 34.2_34).179

     (10) Coffee enemas (pg. 33.14_20) - Dosage (first 6 weeks, minimum): While lying on right side, retain for 12-15 minutes - EVERY FOUR HOURS. For limited periods of time, against severe pain, coffee enemas may be used as frequently as every two hours. However, physician must monitor serum electrolytes frequently. Castor oil - Dosage: 2 tbsp. by mouth, and five hours later a castor oil and soap enema (pg. 33.14_20) - EVERY OTHER DAY. Later, as necessary or as prescribed, (paragraph 12_7, 25.5-26.1, 26.1_10, Chapter 27, 28_4, 32.4_6, 34.1_8, 34.2_19-34.2_32, 34.2_67-34.2_80).

     (11) Blood chemistry, Complete Blood Count, T3, T4, Urinalysis - All tests should be taken before beginning treatment and at 4-6 week intervals for at least the first 6 months. Test results may be affected by healing reactions and flare-ups, (paragraph 32.4_6, 34.2_57).

     (9) All other medications - DO NOT abruptly discontinue ANY medications you are taking prior to using the Gerson Therapy. In certain cases, Gerson-trained physicians will advise gradual discontinuance.


Footnotes:

179 See Appendix III on chapter 34, section 3.