Emanuel Revici’s Book – ‘Research in Physiopathology As Basis of Guided Chemotherapy – With Special Application To Cancer’

This book was written by Dr Revici to explain his theories and to show results of his cancer treatments. It’s difficult to find a copy, although there is an online copy available that you can read.

You can read the online version here:


Or, you can read and download the book by clicking the file links below. These files are pdfs of the book organized by chapter.

If I were you I’d definately save copies of these files so that you will always have access to them.

Dr Revici was quite controversial! Many people from a broad spectrum of backgrounds thought he was a genius. Influential elements of the mainstream medical community portrayed him as a quack and worked very hard to destroy him.

I present this info without comment beyond the fact that I’m trying to understand his work, and the pdf files were manually generated so that I could more easily access and read them.

Warning, it’s a very big book.

EmanuelReviciPart1, ERChapter1, ERChapter2, ERChapter3, ERChapter4, ERChapter5, ERChapter6, ERChapter7, ERChapter8, ERChapter9, ERChapter10, ERChapter11, ERChapter12, ERChapter13, ERChapter14, ERChapter15, ERChapter16, Notes1, Notes2, Notes3, Notes4, ReviciErrata

Again, I’m crazy. But I find Dr Revici’s story and theories quite compelling and interesting.

19 thoughts on “Emanuel Revici’s Book – ‘Research in Physiopathology As Basis of Guided Chemotherapy – With Special Application To Cancer’

  1. Hi Steve, A friend who loves Revici(you and he would have a grand time discussing him), told me coffee is neutral….. Neither acid nor alkaline….according to Revici. In your understanding, is this true? Thanks, Carol

  2. Have been busy working extended graveyard hours this week. But, I think I have an answer to the question relative to whether coffee is acidic, neutral, or alkaline.

    I’ve gone back over all of my notes, searched through Dr Revici’s book, and a couple of other references I think have credibility on this subject.

    First, it is obvious that coffee is an acidic drink. It’s reported pH ranges from 4-5, with anything below a 7 being acidic.

    Although its effect will vary greatly depending how much consumed, there is a real interesting fact that comes into play, I think.

    Coffee’s mixture of acids appears to me to be ripe for being able to contribute to the formation of a complex buffer system that could theoretically center around any one of several acidic pH points, depending on the interplay of the acids in the coffee with other acidic compounds found in it and your blood. If consumed in high enough quantities, the coffee could thus cause the formation of a buffered pH system that would resist changes. Of course, the body’s compensatory systems would win out and force the pH to normal physiological levels, but that battle for pH center point would undoubtedly affect other body systems.

    If you’re interested in the acids found in coffee you can check out this reference – http://www.ncbi.nlm.nih.gov/pubmed/4036337 .

    Dr Revici doesn’t directly address coffee in his book, but William Kelley Eidem clearly described what he claims is a diagnostic test defined by Dr Revici for determining whether your body is ‘catabolic’ or ‘anabolic’ that employs coffee and poached eggs. If drinking coffee and eating a poached egg in the morning makes you feel worse you may have an anabolic offset. In support of that discussion he lists coffee as being an anabolic ‘food’, meaning that drinking it might make you feel worse, which would infer an offset that gets worse when acids are consumed.

    Complicating this analysis is the fact that Dr Revici also lists caffeine as an ANTI-anabolic agent… But, if William Kelley Eidem is describing Dr Revici’s test with fidelity it seems clear that the pH of the coffee will most likely swamp out the anti-anabolic effect exerted by the caffeine.

    I have read William Kelley Eidem’s ‘The Doctor Who Cures Cancer’ and ‘The Man Who Cures Cancer’ books, and I believe it most probable that he is repeating what he was told by Dr Revici with fidelity.

    Hope this helps.


  3. Hi Steve, just wanted to say thanks for making available this master piece of Revici’s work.
    I have been looking for a copy of this book, off and on since being made aware of his work at a biomedx course some years ago.
    I am enjoying the other info you have on your site as well, I am in the natural health care field and have noted the going lack of reputable info on the net.

    regards James Clark
    Integrated herbal and nutritional medicine
    Whakatane, NZ

  4. Thank you for putting this book out for all to read. This material is accurate and can be worked BUT the AMA does not find it profitable so they resist it. I could talk for days to you about this. I would rather do it over the phone. I have this book and have been studying it for years. If you wish to chat please call, 24/hours day, 7 days a week, at 301.927.1567. If I’m not home my electronic elf will pick up after 7 rings.

    Cancer is not cured, ham is. Dr. Revici’s work allows the body through a healthy terrain (immune system) to heal itself.
    Alex Beau

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  6. Carol, I have been immersed in Revici’s teachings, and those of his proteges, for years, and have read his book at least four times (it’s that difficult, linguistically). What I have heard, and observed with my own sequential urine pH testing, is that coffee is biphasic, having an initial acidification effect which is quite strong, and a later alkalinization effect, which is moderately strong but lasts for up to half a day. I believe the acidification effect is from thermogenic effects on mitochondria, and the alkaline effect is the standard effect of plant products / extracts. But I also entertain the possibility that oxidized lipids from roasting play to acidification.

    I believe this biphasic response is the basis for the timing of “coffee breaks” in the Western workplace: every two hours. This is the timeframe for coffee’s acidification-aerobic-catabolic effect to switch to alkalinization-anaerobic-anabolic. I hope this belated response makes it to you.

  7. James— I was lucky to find a copy withdrawn from a college library. I used a used-book search service, registered my search and the range of money I was willing to pay, and they got back to me when they found a copy. —Steve

  8. 99% of all foods are acidic on the north side of the mouth.

    The leftover ash is what determines acidity or alkalinity.

    The “acidity” of coffee is an industry term (unrelated to acid-base values).

    Coffee “acidity” means …

    “Acidity is the bright, dry sensation that enlivens the taste of coffee. Without acidity coffee is dull and lifeless. Acidity is not a sour sensation, which is a taste defect, nor should it be excessively drying or astringent, though it sometimes is.”

    Ever New Joy,

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