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you can get your hands on it TODAY. 

Brain cancer is bad news.  

 

And if you’re diagnosed with the most lethal kind, called glioblastoma, it’s very hard to survive past 15 months—despite surgery, radiation, and chemotherapy.  

 

But researchers from the University of Calgary’s Cumming School of Medicine think they’ve found this deadly cancer’s Achilles’ heel.  

 

The initial study showed it can slow the growth of brain tumor cells—and, more importantly, that it can increase survival.  

 

And it’s not a toxic drug or savings-account-draining treatment.  

 

It’s a simple vitamin. 

 

There’s a reason glioblastoma can resist treatment so well—and ultimately why it’s so deadly.  

 

It doesn’t just evade your immune system… it hijacks it and uses it against you.  

 

Glioblastoma tumors have a subpopulation of cells called BTICs (brain tumor-initiating cells) that directly overthrow immune system cells like macrophages and monocytes when they try to do their job.  

 

Then they reprogram these cells to actually promote tumor growth.  

 

It’s no wonder you don’t stand a chance with this vicious cancer.  

 

But a form of vitamin B called niacin can take back these immune system cells.  

 

In a cell culture experiment, researchers found that when hijacked monocytes were treated with niacin, niacin restored their ability to do their job.  

 

And instead of working side-by-side with the deadly BTICs, the monocytes started attacking them.  

 

Treatment with niacin suppressed the brain tumor growth—and most importantly, it increased lifespan. 

 

And when niacin was used in addition to chemotherapy for brain tumors (temozolomide), it worked even better.  

 

The bottom line is that niacin rejuvenates your immune cells, giving these cells the boost they need to fight the tumor the way they’re supposed to.  

 

Niacin still needs to be tested in humans to make sure it has the same benefits.  

 

In the meantime, I’ll be eating plenty of foods that have high levels of this protective nutrient—like chicken, liver, tuna, salmon, and anchovies.  

 

 


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