In principle, her approach makes sense in that the right kinds of greens have potent anti-cancer effects, while glucose from sugars and starches helps feed cancer growth. In one famous example, a Greek American with terminal lung cancer declined treatment and went back to his boyhood home in Greece to die among friends and family. Living in a simple hut on a remote island, he ate nothing but wild greens that he collected on the hillsides, supplemented with olives and occasional small portions of cheese and fish. After six months, his health improved and he was found to be clear of cancer.
Yet there is an inherent fallacy in advancing such accounts in that few people are able to make such wrenching changes in diet and lifestyle. Modern medical science has no easy answer for cancer treatment, but it is making progress. Eventually, within a decade or so, cancer will be mostly treatable and curable even with the faults of our modern diet and lifestyle.
Cancer cells use exactly the same nutrients as any other cells in the body. Anecdotal, unverifiable stories aside, there is no way anyone’s diet is going to cure a cancer.