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CLL Support Association
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The Impact of Diet on CLL

Hello everyone,

Please take a look at my article titled 'The Impact of Diet on CLL', which was published in CLL Society's Tribune. cllsociety.org/2018/09/the-...

10 Replies

A discussion of this same Spanish research has been had here. See "Related Posts".

healthunlocked.com/cllsuppo... (Admin)


Great article. Thanks for your research. I've always tried to adhere to "everything in moderation" while skewing towards healthy. I just had an eye-opening conversation with a hospital staff nutritionist while getting my infusion of Gazyva yesterday. He explained that wood pulp (cellulose) is used as a food additive in almost everything we eat (breads, sauces, juices, etc.) in the US and Canada and this is resulting in more food allergies and cancers here than in Europe and Asia. In particular, he believes it is the main source of what we consider "gluten" allergies (which are seemingly uniquely American), since pulp is added to American breads and pastas. After all, humans have been eating wheat for thousands of years without a problem until now - and more so in US and Canada than anywhere else. Despite cellulose as being consideeed harmless by the food industry, our bodies are not made to digest and process sawdust. Bottom line - we are what we eat. Food for thought!

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The various wheat plant strains have been genetically modified over the years so is not the same plant that has been eaten by our ancestors, or even 100 years ago. Also, farming methods have changed, as in the use of pesticides, herbicides, and changes in soil nutritional levels. Milling has also changed therefore the nutritional content of the wheat is depleted unless it is a whole grain wheat.

I was curious about the stated use of all types of cellulose as it is used in the food industry - the FDA deems it is safe to use. Cellulose is an undigestable part of a lot of plants we eat, such as celery strings, apple peels, asparagus, etc. and we do need it to help our digestion stay regular, and parts of our microbiome to stay healthy, as it feasts on cellulose.

Seems that cellulose is added to highly processed foods, such as hotdogs, processed deli meats, sauces in processed foods, and even some ice creams. These types of foods are eaten a lot in the average American diet, for many reasons, such as convenience to poverty. However, a lot of people do not have to eat them and can therefore avoid added cellulose.

On Vancouver Island, where I live, there is a growing movement to use older strains of wheat varieties, using stone grinders in smaller mills, and independent bakeries. However, cost of these breads is much higher, but more filling and delicious.

One wonders if people had enough money to eat a very healthy diet if a lot of diseases could be reduced in the population. Perhaps governments should be looking at assisting their populations towards that goal, as perhaps less money would then be spent on medications, hospitalizations, and other treatments. But until lobbyists for multinational food industries are stopped in their tracks, I would think that this is a future dream.

Also, I do understand that some diseases will always be with us due to genetics and the nature of being a human.

So next time you are at the grocery store, maybe consider making a meal from scratch and cooking extra for those days when fatigue overwhelms.

All the best,

Sandy Beaches


The nutritionist that told me about this was from Vancouver! The "pulp" he is talking about is from wood, basically sawdust, and he said one of the biggest mills making food-grade pulp is in Vancouver.


Hi SandyBeaches. I live on Vancouver Island too. Not really relevant to the conversation. But just wanted to say hi neighbour! :)


And a big YES to the breads make from heritage wheat strains, often organically grown and locally-milled and sold here in the great independent bakeries we have.


Great article Glenn! I also really enjoyed your book, n of 1. Very inspiring! Welcome to the group. :)



Thanks Glen! I too have read your book, thanks for telling your story. I have also read quite a few books on cancer and diet and have drastically changed mine. At the very least I hope this will help keep me from needing treatment for longer or until maybe a cure is found.

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For what it is worth I had an unhealthy chldhood diet but changed to "prudent" style sugar-free veggie diet in my 20s & was diagnosed in my late 50s & continue to be on this diet on W&W for 3 years. Have added things like organic beetroor juice & more tomatoes in those 3 years


Thank you all for of the comments and direct messages. Wonderful to hear that LynniBeth and PlanetaryKim have read my book, n of 1. I have written extensively on nutrition and cancer. The diet I have personally followed for over 25 years is predominantly plant-based diet with cold water fish for omega 3 EFAs, no processed foods, or sugar (Stevia, agave, other low-glycemic sweeteners can be OK). I drink filtered water and green tea, with smaller amounts of coconut water. Important to consume a large variety of veggies, different colors (they each contain unique phytonutrients), and heavy in cruciferous options such as cauliflower, brussel sprouts, broccoli, kale, bok choy. I only consume whole grain, sprouted bread such as Ezekial.


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