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Gar Hildenbrand Alternatives is an educational function of the Gerson Research Organization, a US nonprofit, public-benefit, scientific research organization.
You are beginning your treatment program at home, before your trip to Mexico for vaccines and dendritic cell therapy. It is very important that you implement the Immunotherapy Diet ASAP.
Your diet is informed and inspired by the work of a legendary German doctor, Max Gerson, M.D., (although this is NOT the “GersonTM Therapy”). “Diet” in the German sense of the word is everything pertaining to lifestyle, including the menu; but it also includes how the foods were grown, harvested, prepared, and served. These instructions will help as a guide to set up your home for healing. Note: the success of your immunotherapy depends in great part on your success with the diet.Because your preparatory diet is essentially vegan, you will need to consume larger portions and more frequent servings than would normally be eaten.
During your preparatory time you should have:
NO Fats, Fatty Foods, Oils,* Meat, Fish, Fowl, Cheese (animal proteins), SALT, (especially no processed foods containing sodium, such as MSG, bicarbonate of soda, sodium pyrophosphate, etc.).
NO COMMERCIALLY ALTERED OR PRESERVED FOODS (canned, salted, frozen, smoked, sulfured).
NO white flour, candy, cakes, pastries, ice cream, white sugar, cocoa, coffee and black tea.
Avoid smoke, air pollution, new carpets, paints, cleaning fluids, solvents, alcohol, hair dye, and above all else, use common sense.
*Flax oil is the ONLY oil to be consumed at this time
YOU MAY HAVE ALL THE VEGETABLES AND FRUITS YOU CAN EAT
ORGANICALLY GROWN FOODS ARE BEST
Note: Although Gerson was concerned about berries and pineapple, the last half century of phytochemical research has vindicated them. Additionally, the medical importance of herbs and spices avoided by Gerson has been solidly established, opening the way for curries, southwestern foods, etc. As in the case of fruits and vegetables, herbs and spices should be organically grown.
I. Setting Up Your Healing Household
CLEAR IT
Get rid of all the pesticides, herbicides, poisons of any sort including cigarettes and alcoholic beverages. Throw out the salt, oils, processed foods, aluminum, Teflon, and cast iron pans.
CLEAN IT
Wash everything with non-toxic soaps. Clean the drapes, floors, walls. Now is NOT the time to paint walls or lay new carpets — too toxic — just clean the old ones.
STOCK IT
Bring in the health-promoting essentials:
Juicer (as a starter, for approx. $110, Jack LaLanne’s Power Juicer is fast and easy to operate).
Purified water
Organically grown foods
Safe cookware (no aluminum or cast iron)
Sharp knives
Vitamin supplements
Lots of Love
1. Juices: hourly throughout the day (see schedule below).
2. Vegetarian Meals: (see sample menu, below).
3. Dairy: Withhold for two weeks. It must be added once you begin Coley Fluid under medical supervisioin.
4. Supplements:
- Probiotics: Take first thing in the morning on an empty stomach.
- Vitamin A & D: Serve in/with orange juice.
- Acidol Pepsin & Pancreatic Enzymes: Just before meals.
- Niacin: start 100 mg bid (twice a day) with meals and increase to 1500 mg bid (with breakfast & dinner). Do not use extended-release, slow, no-flush or niacinamide. Use only pure vitamin B3 as nicotinic acid.
- CoQ10: 300 mg bid (with breakfast & dinner)
- Vitamin E: d-alpha tocopheryl succinate 1,000 IU bid (with breakfast and dinner).
- Alpha-lipoic acid: 600 mg bid.
- Acetyl-l-Carnitine: 500 mg bid.
- Brewer’s Yeast: 4 Tbsp per day.
- Flax Oil: 4 Tbsp per day.
SAMPLE MENU
BREAKFAST
1 glass orange juice
Oatmeal (without milk) with fruit
Supplements
LUNCH & DINNER
1 glass juice
Salad (raw vegetables)
2 Cups Hippocrates' Soup
Large baked potato
Cooked vegetables
Brewer’s Yeast, Flax Oil
Dessert: fruit, stewed or raw
Supplements
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Time |
Juices |
Activity |
Supplements |
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Rise |
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Vitals |
Probiotic on empty stomach |
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7:00 |
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Coffee |
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8:00 |
Orange + A&D |
Breakfast |
Acidol, pancreatin, B3, CoQ10, Vit E, Alpha-lipoic acid, Acetyl-l-Carnitine |
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9:00 |
Carrot-Apple |
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10:00 |
Green |
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11:00 |
Carrot-Apple |
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12:00 |
Green |
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1:00 |
Carrot-Apple |
Lunch |
Acidol, pancreatin, yeast, flax oil |
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2:00 |
Green |
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3:00 |
Carrot-Apple |
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4:00 |
Green |
Coffee |
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5:00 |
Carrot-Apple |
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6:00 |
Carrot-Apple |
Dinner |
Acidol, pancreatin, B3, CoQ10, Vit E, Alpha-lipoic acid, , yeast, flax oil |
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7:00 |
Carrot-Apple |
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8:00 |
Carrot-Apple |
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CARROT-APPLE JUICE (= 8 oz juice)
3 large carrots (16 oz)
1 large green apple (6 oz)
GREEN DRINK (= 8 oz juice)
1 medium apple
1/4 green pepper
4 leaves watercress
2 leaves red cabbage
2-3 small inner leaves chard
4-5 leaves escarole
1/4 head romaine lettuce
Note: A simplified quick green juice = 1/2 Head Romaine lettuce + 1 apple.
Preparation of Juices
Citrus Juices: Squeeze with a reamer type juicer of glass, plastic, porcelain, or an electric machine. DO NOT use any juice press into which the orange is inserted with the peel. DO NOT use aluminum juicers.
Making juice for the day: People used to be told to make juices fresh each hour and drink them immediately. They do taste best this way, but it isn’t always possible to do. Interviewing people who survived cancer, we found a large number who made all of their juices for the day in the morning, storing them in jars in the refrigerator kept fresh by adding 1 tsp vitamin C (ascorbic acid) per quart of juice (see chart, right). It is instructive that the historical record reveals that Dr. Max Gerson himself sent formerly bedfast, recovering patients back to school or the workplace with thermoses of carrot-apple juice. Not only was this necessary and beneficial for the patients, it was the best way to advertise the real medical success of his program.
Please note: The following once-a-day juicing schedule includes medications that you will not obtain until you are seen by your AltCTEP doctor. During the Headstart program, please prepare the juices as described below and add the ascorbic acid (pure vitamin C). For the time being, don't worry about the other medications. Just drink the juices hourly according to the Sample Schedule in part III above.
Carrot Juice (2 quarts)
5-6 lbs carrots
6-8 green apples
Green Juice (1 quart)
3-4 green apples
Small handful of watercress
8 small leaves chard
1 lg head romaine lettuce
1 small green pepper
1” wedge red cabbage
Small handful of escarole
All vegetables should be carefully cleaned. Scrub, don’t peel, because important mineral salts and vitamins are deposited directly under the skin.
All vegetables should be cooked slowly over low flame, with little or no added water. Slow cooking is very important in order to preserve the natural flavor of the vegetables and keep them easily digestible. A stainless steel "flame tamer" may be used to prevent burning. A little of the Hippocrates' Soup may also be used, or tomatoes, apple slices, or chopped onion may be placed at the bottom of the pan to give up more fluid. Pots should have tight-fitting lids to prevent escape of steam. A trick for making a pot’s lid tight is to add a circle of waxed paper under the lid. Don't use pressure cooking pots.
Baked vegetables should be slow cooked in a "low" oven (200-250° F) for 2 to 3 hours, in a covered casserole with a tightly fitting lid. This method of baking is virtually waterless. Use onions, tomatoes, or sprinkle vegetables with lemon to add moisture when necessary.
Stewed vegetables are cooked in a heavy pot with tightly fitting lid on top of the stove over a Low flame, slowly, with little or no added liquid.
Simmered vegetables are cooked on the top of the stove over a low to medium flame in a tightly covered pan with a small amount of liquid. The temperature is kept just at the boiling point.
Boiled vegetables e.g., corn potatoes, artichokes, etc. are cooked on the top of the stove in a heavy pot with a tightly fitting lid. Place the washed vegetables (do not peel) in pot, cover with cool water. Cook over medium heat, slowly bringing the liquid to a boil (bubbles breaking on the surface and steam given off). Lower the flame as much as possible, keeping the liquid boiling. Adjustable "slow cookers" and "crockpots" are fine, and can be augmented with a timer.
Potatoes: Aim for 2 large baked potatoes per day. We bake ours in a casserole with an onion added, covered, at 250 degrees for about 3 hours. Another way to bake them is in a crock pot. For a change you might substitute potatoes boiled in their jackets, or mashed (with a little soup).
Bread: Grain is not considered a vegetable. Do not replace vegetables with bread -- don’t make a meal of bread! Occasional consumption of saltless whole grain bread after finishing juices, soup and vegetables is okay for those with strong appetites who are still unsatisfied after consuming all prescribed foods.
Oatmeal : Oatmeal can be made in a variety of ways (3 examples below). Find which way best suits your needs and the patient’s tastes.
1. Place 1/2 Cup rolled oats, dry fruit, and 1 Cup water to soak overnight in the fridge. In the morning, heat the soaked oats and fruit on the stove. They should be ready to eat in about 5 minutes.
2. Bring 1 Cup of water to boil. Add 1/2 Cup rolled oats. Lower heat and cook to desired consistency. Add more water if a saucier kind of oats is desired (about 5-10 minutes).
3. Bring 1 Cup of water to boil. Add 1/4 Cup cracked oats. Lower heat and cook to desired consistency (at least 20 minutes).
Recipe #1: For one person use a 4-quart pot, chop, do not peel, the following vegetables, cover with purified distilled water. Simmer slowly for 2 hours, then put through food mill:
1 medium celery knob 1-1/2 lbs tomatoes
1 medium parsley root 2 medium onions
Garlic as desired 1 lb potatoes
2 small leeks A little parsley
Recipe #2: Step One: Hippocrates Soup Stock: For two people use a large (4-5 quart) pot. Clean vegetables, chop, do not peel. Cover with purified water. Simmer slowly for about 3-4 hours, then strain. Toss out the exhausted vegetables. Makes about 4 quarts of soup stock (2 days worth).
Soup Stock
1 Cup celery knob 1 Cup parsley root
3 Cups leeks 3 Cups onion
A handful of fresh thyme Garlic as desired
Recipe #2: Step Two: Add The fresh vegetables.* Makes 4 servings. Serving size: 2 Cups
The Soup
1 quart of the above soup stock, strained
1 Cup leeks ½ Cup onion
½ Cup tomatoes 2 Cups potatoes
½ Cup parsley root 1 Cup carrots
½ Cup celery root (okay to infrequently substitute stalks of celery, chopped)
Add the chopped vegetables to the stock, simmer slowly, until the potatoes are done. It can be served after being ground through a Foley food mill (the traditional way), put through a blender, or eaten as a chunky stew. Use within 3 days.
*Note: The basic idea is to consume 1 Cup of the soup stock and 1 Cup of fresh vegetables 2 times per day. The medicinal ingredients of “Hippocrates Soup” are leeks, celery root, and parsley root. The potatoes are for calories and protein. The onions and tomatoes are added for flavor! The flavor is optional. The following suggestions are very different in flavor, they are simply suggestions to get you started. Have fun with this — experiment! Enjoy!
Italian Tomato Soup: Per 1 Quart soup stock add: 1/2 Cup of sliced potato, celery, and green beans. Allow to simmer til tender. Add: 1/2 Cup sliced zucchini, bell pepper, tomato, 1 clove garlic, fresh onion. Soak sun dried tomatoes in stock then blend in blender and add to soup. Herbs: basil, oregano, rosemary.
Oriental Soup: Slice vegetables very thin, julienne: celery, bell pepper, zucchini. Add sliced Jerusalem artichoke, mung bean sprouts, sliced cabbage. Add lemon juice and garnish with green onions and fresh cilantro.
Orange Soup: To Soup Stock, add sweet potato, potato, squash, and carrots. Add a little cumin and ginger. And just before serving add the juice of one orange.
Broccoli Soup: To stock add broccoli stems, potato, apple, celery, and onion. Grind in blender, return to heat and add broccoli tops ‘til just tender.
Coffee Enemas: An important treatment employed as part of the Hildenbrand program is frequent detoxification of tissues and blood by coffee enemas which cause stimulation of enzyme systems of the gut wall and liver and promote excretion of toxic bile.
Chamomile Tea: A soothing and relaxing tea. It can be taken orally, sipped hot as any other herbal tea, sweetened with a bit of honey and lemon. It is sometimes used as an enema to soothe the colon; sometimes alone, and sometimes combined with the coffee enemas.
Peppermint Tea: Helps with nausea. Sip as much as desired throughout the day and evening. During reactions, drink as much as possible.
Pain Triad: The pain triad becomes progressively more effective as the body undergoes detoxification. It can be used at bedtime to assist in going to sleep for those patients with substantial pain.
Triad Dosage & instructions: The triad should be used sparingly. Do not exceed 6 doses in a 24 hour period unless prescribed by your physician. 50 mg niacin + 500 mg ascorbic acid + one 5-grain aspirin ( one standard tablet).
Recipes for Coffee & Teas
We recommend S. A. Wilson's specially selected and roasted coffee, which is higher in active ingredients than all other organically grown coffee (http://sawilsons.com). This is because Wilson's beans are chosen for their high active-ingredient levels, and are then roasted only enough that they can be ground. This results in a blond coffee that smells like peanuts and is not at all palatable for drinking; however, the light roasting process preserves the medical benefits of the beans. The darker the roast, the less medical benefit. Regular-roast coffee requires 3 heaping Tbsp per dose. Wilson's requires only 2 Tbsp per dose.
Coffee Concentrate for Enemas (yield 10 doses)
Combine 2 measuring cups of Wilson's coffee (2 heaping Tbsp/dose) and 10 cups distilled or purified water in a large pot.
Place over high heat, uncovered.
Bring to a rolling boil for 5 minutes or until foam is visibly decreased.
Tightly cover, lower the heat, and simmer for 6-8 hours, as though you were cooking dried soybeans. When it is completely extracted by simmering, Wilson's coffee takes on a dark tan that, interestingly, lightens as it sits.
Strain – NO paper or cloth FILTERS!
Replace water that has boiled away by rinsing grounds and straining into container of concentrate. You should finish with 10 cups.
To use concentrate: Combine 1 Cup concentrate + 3 Cups purified water (warm enough to make solution slightly warmer than body temperature, 103-104°). For instructions for administering coffee enemas, see below. This special coffee will produce a green stain if spilled and allowed to dry on a white surface such as porcelain; however, this is nothing to worry about. Like the brown stain of roasted coffee, it is difficult to remove from light fabrics.
Chamomile Tea
This recipe can be used either as a tea to drink, very soothing, comforting — or as part of an enema to soothe the colon.
4 Tbsp Chamomile flowers, dried
1 Quart distilled water
Place flowers in boiling water and allow to boil for 5 minutes, strain.
Peppermint Tea
Follow instructions for chamomile tea (above) but replace chamomile with 4 Tbsp dried peppermint leaves.
Coffee enemas accelerate the liver’s removal of toxins from the blood and tissues, promote healing, and relieve pain.
Supplies:
Plastic enema bucket with plastic hose (hot-water bottle/douche equipment can be used)
Coffee (1 cup concentrate + 3 cups warm water)
Pad to place under you while taking enemas
Vaseline
Soap for cleaning
Peroxide for sterilizing
Taking a coffee enema:
1 Pour warm coffee in your bucket/bag. Hang bucket/bag 18-24” above your body.
2 Lie on the right side, with legs gently drawn up. Insert tube only 1-3” into rectum. Use the plastic ring (or pinch the tube with your fingers) to control the speed of flow. Take it slowly, especially at first.
3 Once the coffee is in the colon, hold for 10-15 minutes. Leaving the tube in place in the rectum while holding the enema can alleviate “leaking” and gas problems by allowing the coffee to go back up the tube and return to the rectum once the pressure is relieved.
4 Let coffee out into toilet. Note: be sure to close the anal sphincter after each movement (like the Kegel exercise).
5 Keep your bucket/or bag clean at all times. Wash with soap and rinse with peroxide daily.
Notes: Intestinal spasms and cramping can be caused by strong irritation to the intestinal tract and lead to problems with the enemas. It becomes difficult to instill the full 32 oz. of coffee solution, difficult to hold the enema the full 10-15 minutes or, on the other hand, the enema becomes trapped and cannot be released. Following is a list of possible remedies which have proved useful to others:
Check the enema technique: Be sure that the tip of the enema tube is inserted securely past the anal sphincter (usually one to two inches). Do not try to force the tube into the colon. The temperature of the enema solution should be only slightly higher than body temperature, i.e. 100-103ºF. During high fevers, even body temperature coffee is too cool and may shock the intestine. If the temperature is too cold, cramping can result. Don’t raise the enema bucket too high. If the flow is too rapid, it can set up counter-spasms. About eighteen to twenty-four inches is a good bucket height. If spasms occur, immediately lower the bucket to allow the flow to back up a few inches to relieve the pressure. After 20—30 seconds slowly start raising the bucket toward the original level. The flow can also be controlled by pinching the tube with your fingers or adjusting the plastic ring to a partially closed position. It may take some time to get the enema completely instilled, but this is acceptable.
Light massage: Gently work from the lower right abdomen upward to the ribs, across to the left side, then down the left side. The procedure can relieve cramps and dislodge a "stuck" coffee.
Heat over the abdomen: Can be applied by a heating pad. This has a calming effect on the irritated, hyperactive intestinal tract.
Lower the dosage: This can be accomplished by either using less coffee concentrate in each enema or by using only part of a prepared enema.
Caution: If you run into chronic problems, discontinue enemas until you arrive at CHIPSA and meet with the physician.
Now is time to get into the habit of taking your temperature and pulse upon rising each morning. Set your thermometer and a clock next to your bed. Bring this record with you. It will help the physician making an assessment of your current metabolic status.
| Date | Time | Temp | Pulse | Notes |
The following items will get you started on the diet. Other items will be added to your regimen after you arrive.
Juicer: Historically, patients used separate grinder and press juicers (K&K®, Norwalk®). Juiceman® and Greenpower® juicers have been used effectively as well. We have found the Jack LaLanne® Juicer quite serviceable ($100 at Cosco). The choice of juicer is much like shopping for a car. Preferences vary from one individual to another. On the other hand, please don’t use liquefiers, juice mixers or master, etc., (too much fiber). Always clean juicers thoroughly after preparing juices.
Citrus reamer type-juicer
Organic Coffee: Coffee should be roasted as little as possible (avoid dark roast). Organic coffee is widely available. We recommend S.A. Wilson’s coffee, but it will take a few weeks to arrive — http://www.sawilsons.com (email: scott@sawilsons.com) $5.99 per Lb.
Enema Gear: Enema buckets with accompanying tubes are sometimes available at health food stores —hot water bottle/ enema douche bags which can be used (available at pharmacies).
Supplements: We have found suitable supplements at COSCO, Trader Joes, health food stores, and on-line vitamin suppliers (we have had a good relationship with Vitacost.com).
Probiotic: 1 capsule first thing in AM (We use Jarrow-Dophilus®, a Jarrow Formulas probiotic containing, L. rhamnosus, L. casei, L. plantarum, L. acidophilus, B. longum, B. breve, Pediococcus acidilactici, and Lactococcus diaceytylactis).
Vitamin A & D: Liquid ampules contain Vit A 6000 IU + Vit D 400 IU. Serve in orange juice with breakfast. Capsules are an okay substitution if necessary.
Acidol Pepsin: 2 capsules with meals. (Acidol® (Key Company): Betaine HCL 260 mg, Pepsin 1:3000 230 mg, Raw pancreas 60 mg.
Niacin: 1500 mg twice a day (use straight vitamin B3, NOT sustained-release or flush-free).
Pancreatic Enzymes 1200 mg/ meals (We use Pancreatin® Lipase, Amylase, Protease)
Vitamin E: 1000 IU w/ breakfast and dinner (D-alpha tocopheryl succinate)
Alpha-lipoic acid: 600 mg bid
Acetyl-l-Carnitine: 500 mg bid
CoQ10: 300 mg w/ breakfast and dinner
Brewer’s Yeast: 4 Tbsp per day (Lewis Labs® or Kal®
Flax Oil: 2 Tbsp per day. (Cold pressed flaxseed oil. Keep in freezer.)
| Grocery list for an entire week
Be sure to buy organic. Check your local health food stores and food co-ops. |
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| Copyright 2005 | About Us | | | Overview | | | Testimonials | | | Apply | | | Head start | | | Literature | | | Contact Us | |||