About 1 in 8 U.S. women (about 12%) will develop invasive breast cancer over the course of her lifetime.
In 2017, an estimated 252,710 new cases of invasive breast cancer are expected to be diagnosed in women in the U.S., along with 63,410 new cases of non-invasive breast cancer.
About 40,610 women in the U.S. are expected to die in 2017 from breast cancer, though death rates have been decreasing since 1989. These decreases are thought to be the result of treatment advances, earlier detection through screening, and increased awareness.
Low available oxygen at the cellular level, pollution, combined with processed, unnatural food creating the perfect acid Ph condition in the body which allows cancer to bloom. Keeping the oxygen up, and the respiratory enzymes intact, are the Keys to the prevention and repair of cancer. We know sufficient oxygen is chronically missing from our environment.
But what about the enzymes you assume are in your food? After all, eating fresh live foods means that the enzymes are all supposed to be there..maybe not.
Even Raw vegetables and fruits may be enzyme deficient!
Fruits and vegetables in supermarkets are picked too early before they are ripe so they are lacking natural sources of enzymes that only develop when the plant ripens in the soil. Irradiating food or treating it with preservatives can destroy enzymes.
Oxygen and Cancer
Normal Oxygen levels maximize the growth of cancer tissue, and high Oxygen levels are lethal to cancer tissue, normal tissue are not harmed by high oxygen levels. In fact some normal tissues require high oxygen levels. "It does seem to demonstrate the possibility that if the Oxygen tension in cancer tissues can be elevated, then the cancer tissue may be killed selectively, since it seems that the cancer cells are incapable of handling the Oxygen in an high Oxygen environment. " - J.B. Kizer: Biochemist/Physicist, Gungnir Research, Portsmith, OH.