Thomas Lodi, M.D.

Vitamin C is a powerful antioxidant that has been confirmed to kill cancer cells and is an effective against cancer. Cancer cells metabolize anaerobically (without oxygen) and so produce no antioxidant enzymes. This makes them unable to metabolize the antioxidant activities of vitamin C thus suffocating their means of energy production.

High dose IV vitamin C selectively targets cancer cells while providing healthy cells protection against oxidative stress.
Vitamin C also increases intracellular production of hydrogen peroxide which selectively destroys cancer cells due to their relative deficiency of the enzyme catalase. Catalase metabolizes Hydrogen peroxide into water and free oxygen in healthy cells but is absent in cancer cells.

1) Tumor cells are more susceptible to the effects of high-dose, ascorbate-induced peroxidation products because of a relative catalase deficiency.

2) Concentrations of ascorbate high enough to kill tumor cells likely can be achieved in humans.

Researchers found that diets high in vitamin C significantly reduce the risk of mouth, throat, stomach, and pancreas cancers. They have also been found to reduce breast, cervix, and rectum cancers. Research shows that a combination of both vitamin C and beta-carotene are important factors in reducing your risk for cancer. It is best to eat foods high in Vitamin C whenever possible, and only take supplements when in need or due to travel.

Foods rich in Vitamin C are:

• Broccoli
• Brussel Sprouts
• Cabbage
• Cantaloupe
• Cauliflower
• Greens (Collard, Mustard or Turnip)
• Kale
• Kiwi
• Mango
• Papaya
• Peppers (Sweet, Green or Red)
• Potatoes (White or Sweet)
• Strawberries
• Tomatoes