Dr. Maxwell Nartey
Founding Professor of Symptometric Science
American School of Symptometry, NFP
Cancer dates back to the Mesopotamian period (4500 BCE—633 CE) and beyond. Why is it still around? Mankind got stuck heading in the wrong direction. It now needs an escape route, but this escape route cannot be constructed with old and hackneyed ideas. It must be constructed with the ideas from a far better science, Symptometric Science.
Will everyone get cancer? No.
Who can be susceptible to cancer? An uninformed person in matters of cellular health and who relies on physicians to educate them on cancer will increase their chances of getting cancer. Why?
Physicians have not been schooled on acrylamides, food colors, carcinogenic microbial toxins, benzopyrenes, capillary rebuilding to facilitate the circulation of oxygenated blood to every cell, production and preservation of enzymes, etc.
Oncologists specialize in medical procedures to treat cancer. The emphasis is on treatment (therapeutics), not source identification, extraction, fibroblast reactivation, jump-starting circulation, blood sanitization, and collagen production, which are Symptometry’s expertise.
What causes cancer? A mutation.
What is a mutation? The removal of the amino acid asparagine or cysteine from DNA. This removal reduces the number of operational amino acids in DNA from twenty to 19 or 18, if both are removed. The mutation misaligns the genes with DNA, and DNA with messenger, transfer, and ribosomal RNAs. The double misalignment disrupts purine formation (AG) and pyrimidine formation (CT).
Cancer is cancer, regardless. Calling it leukemia, colon cancer, basal cell carcinoma, melanoma, prostate cancer, ovarian cancer, cervical cancer, etc., distracts from its source (double misalignment).
Is a tumor the same as cancer? No. What is the difference between the two?
A mutation causes cancer, but collagen loss causes a tumor.
What produces collagen? Fibroblasts produce collagen and elastin.
What are fibroblasts? They are special cells that use magnetism to pull nutrients and resources, allowing ribosomal RNAs to produce collagen and several muscle proteins around the clock. Fibroblasts should never be calcified, but unfortunately, they are calcified in many individuals, accounting for the collagen loss.
Without rebuilding collagen, collagen loss will be unstoppable, causing the person to die from heart and respiratory failure. No one dies from cancer. People die from heart and respiratory failure due to the collapse of the cricoid cartilage in the throat. Such a collapse causes asphyxia, aka suffocation.
Can food supply asparagine or cysteine? No.
Will taking amino acid capsules restore asparagine and cysteine? No.
Will avoiding meat, fish, and poultry consumption restore asparagine and cysteine? No. Why? Sprouts and leaves fill the body with ammonia, a poison that asparagine-based enzymes must detoxify in the liver. How can a person with missing asparagine and cysteine detoxify ammonia? This is impossible.
Ammonia causes fatigue because it destroys glycolysis, the electron transport chain, and the Krebs cycle that produce mitochondrial energy. It also destroys cortisol and every natural painkiller it encounters in the blood, causing fatigue, excruciating pain, and runaway inflammation associated with cancer.
Ammonia also destroys neurotransmitters and hormones.
For example, it destroys testosterone to cause loss of muscle mass, melatonin to cause insomnia, serotonin to cause severe depression, and dopamine to end creativity, resilience, and the determination to beat the odds, resulting in resignation or the acceptance of defeat.
The bogus nutritionist claim
What about nutritionists who claim cruciferous foods like broccoli and cauliflower cure cancer? I want to see verifiable evidence. So far, I have not seen any. People who relied on the false narrative that food cures cancer are dead or will soon die.
Asparagine is the protein/collagen builder, and cysteine is the protein cleaner.
If food can’t supply asparagine and cysteine, what supplies them? Our liver, but if the liver cannot produce converting enzymes to convert eight essential amino acids to hundreds of non-essential amino acids, including cysteine and asparagine, the amino acids removed from DNA will never be restored, making cancer irreversible.
Sometimes, the liver produces the converting enzymes, but poisons or alkyl groups in pharmaceutical drugs deactivate them, or wine, liquor, beer, and strong fruit acids denature them, making them useless.
Therefore, lifestyle, symptometric knowledge, and excellent food choices determine a person’s chances of preventing cancer or recovering from it, and never getting it again.
My personal cancer victory
I was diagnosed with basal cell carcinoma. I tried the bogus nutritionist theory about cruciferous foods curing cancer. It backfired, big time.
I had the carcinoma surgically removed, and it has not recurred. Yearly blood tests and physical examination of the previous cancer site continue to confirm the absence of cancer from my body—also, no tumors, ulcers, or lumps, thanks to Symptometric Science.
My oncologists are amazed at the fact that cancer has not recurred anywhere in my body. The truth is that they don’t know me as the founder of Symptometric Science. To them, I am just a patient like everyone else. Good luck to them.
What increases a person’s chances of recovering from cancer? Knowledge of phosphorus, phosphoproteins, and double misalignment.
Phosphorus is the mineral that attaches four oxygen atoms to ribose to form DNA’s backbone in the double helix. No cell divides if DNA has no backbone, and RNA lacks uracil to produce proteins. Foods that prevent phosphorus from performing its function must be known and avoided. Otherwise, DNA would remain fragmented, and helicase wouldn’t be produced to unwind it.
What are phosphoproteins?
Phosphoproteins are toxic proteins that hydroxylate (disfigure) serine, tyrosine, and threonine in DNA, making them useless and reducing the number of functioning amino acids in DNA from 19 or 18 to fifteen. This drastic reduction allows cancer to spread like wildfire through the basal lamina of epithelial tissue.
What is the importance of collagen and capillaries in ending cancer?
Collagen production facilitates blood production and the rebuilding of cartilage, tendons, ligaments, capillaries, and the production of the proteins that unravel blood clots. The availability of benzoic acid from certain fruits dissolves gout and other concretions to prevent the calcification of fibroblasts, stem cells, and other cells.
Capillaries circulate oxygenated blood to the cells. Therefore, collapsed capillaries must be rebuilt. Otherwise, phosphorus and oxygen will not circulate to the cells that need them, and asparagine and cysteine will not circulate to the fragmented DNAs, causing the mutation to stay put.
What removes asparagine or cysteine from DNA? Carcinogens.
What are carcinogens, and where can they be found?
They are the particles of toxic metals in the air we breathe, the water some people drink, UV rays, some foods people eat, and some carcinogenic bacterial and viral toxins. All this knowledge must be acquired at the American School of Symptometry.
Going for chemotherapy, radiation, or surgery is not good enough. Such treatments cause a relapse. I was aware of the downside of oncological surgery before I had the operation. I also knew that I would lose more collagen during and after the surgery. Therefore, I had my collagen and capillary rebuilding tools ready.
Symptometry is not an alternative. It is the most natural, logical, and scientific method for satisfying the cells’ needs and is legal.
Treating cancer without rebuilding the capillaries is like building an office complex in the middle of nowhere without access roads leading to and from the project site. Mildly put- it is wrong.
Do the standard cancer treatment providers have what it takes to rebuild capillaries? No, they don’t, and this is their problem. Now, a word about acrylamides.
Acrylamides
Acrylamides are the byproducts of disintegrating asparagine, which occurs when starch or animal collagen (fish, meat, or poultry) reacts with extremely hot oil during frying, roasting, or baking. During roasting and baking, the oil that reacts with fire is not cooking oil. It is the oil in the fish, poultry, or meat. Are there man-made acrylamides? Yes.
The combination of acrylonitrile and sulfuric acid produces acrylamide in a laboratory. Therefore, acrylamides can be natural or man-made.
Acrylamide is in the following:
- Animal feed. This explains why many slaughtered animals have cancerous tissues
- Sugar beet
- Cube sugar, granulated white and brown sugars
- Oven-baked meats, fish, and poultry
- Fried potatoes, aka French fries
- Fried rice
- Fried quinoa
- Fried yams
- Fried cassava
- Fried sweet potatoes
- Fried green plantains
Benzopyrenes
They are charred substances that form on barbecued poultry, fish, or meat, or baked ripe plantain. If eaten, they could cause a mutation because they are carcinogenic.
FD & C colors and coal tar derivatives
FD&C colors are man-made food colors.
Red #3 is carcinogenic. It is in toothpastes with red streaks, gelatin desserts, artificially-colored cherries, canned fruit cocktail, and hot dogs.
Coal tar derivatives in insecticides, fungicides, and pesticides are carcinogenic. Farmers are legally authorized to spray their produce after harvest before transporting it to markets. This allows coal tar derivatives in fruits, vegetables, jellies, jams, and marmalades.
Saying, “I don’t know how I got this cancer,” smacks of ignorance.
Cooking oils
People buy cooking oils without knowing anything about BHA and BHT or the criteria to differentiate good from bad cooking oil.
Bad cooking oils cause both arteriosclerosis and atherosclerosis, collagen loss, capillary fragility, susceptibility to strokes and mini-strokes, hyperlipidemia, aneurysms, nosebleeds, bleeding from the ear, vascular rupture, causing bloodshot eye, internal bleeding, etc., ischemia (bloodlessness), and stenosis (narrowing of the blood vessels).
Are all cooking oils the same? No.
What counts the most in every cooking oil is its level of BHA (Butylated Hydroxyanisole) or BHT (Butylated Hydroxytoluene). BHA and BHT are oil preservatives that must be added to every cooking oil before it hits the market. This is the law. Everything else is secondary.
The bad cooking oils, which cause many lipid peroxides and are allergenic, have high levels of BHA or BHT. The good ones are the opposite. Their BHA or BHT levels are low, making them better.
Since BHA and BHT levels are not on the label, and are not required by law to be on the label, how can a buyer differentiate between good and bad cooking oils? I can’t help because the BHA and BHT levels are proprietary information protected by federal law.
Therefore, only the cooking results can help individuals differentiate the good from the bad. I kept evaluating and comparing the cooking results of canola oil from different manufacturers until I found a good one and the company that produces it. I recommend that you do the same. It is your turn.
Is there a more detailed explanation for acrylamide’s formation during baking or frying? Yes. Learn more by attending the American School of Symptometry, NFP. Age is not an issue in this school. Correct your mistakes now and stay alive and healthy much longer.
We are not supposed to be sick or have a disease in our bodies. The creator wants us to be alive and healthy, not ill or dead. Poverty, misery, and suffering are our making, not the creator’s.
© Copyright 2025, The American School of Symptometry, NFP. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without the written permission of The American School of Symptometry, NFP. Library of Congress copyright number Txu 1-621-370, Washington D.C.
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