Sunday, 20 April 2014
Saturday, 15 March 2014
DengueFeverRemed
http://www.subconsciousascension.com/userfiles/file/DengueFeverRemedy.pdf
DENGUE FEVER REMEDY
Pawpaw (Papaya) Leaf Juice Is A Natural Cure For Dengue Fever
Remedy:
Two (2) pieces of raw Pawpaw (Papaya) leaves. Clean the leaves and pound and
squeeze with a filter cloth. You will only get one tablespoon of juice per leaf. So,
take two (2) tablespoons of Pawpaw (Papaya) leaf juice once a day. Do not boil, or
cook, or rinse the leaves with hot water, as it will lose its strength. Use only the
leafy part of the Pawpaw (Papaya) plant, and not the stem or sap. The juice is very
bitter, and you have to swallow it. But it works.
Simple and Effective – blend the leaves, squeeze the juice, drink immediately.
Case Studies:
1. Male student was in a critical condition in the intensive care unit, when his
blood platelet count dropped to 15, after a blood transfusion of 15-litres. The
boy’s father was so worried that he sought a friend’s recommendation, and his
son was saved. He gave his son the raw juice of the Pawpaw (Papaya) leaves.
From a platelet count of 45 (after a blood transfusion of 20-litres), and after
drinking the raw Pawpaw (Papaya) leaf juice, his platelet count jumped instantly
to 135. Even the doctors and nurses were surprised. After two days in hospital,
the boy was discharged.
2. Adult female had a very serious case of Dengue Fever, her platelet count had
dropped to 28,000 after 3 days in hospital, and water had started to fill up her
lungs, causing difficulty with breathing. She was only 32 years old. Her doctor
said there was no cure for Dengue Fever, and she’d just have to wait for her
body’s immune system to build up resistance against the Dengue Fever, and
fight its own battle. She’d already had two blood transfusions, and her platelet
count continued to drop since the first day she was admitted to hospital.
Fortunately, her mother-in-law heard that Pawpaw (Papaya) Juice would help to
reduce the fever. She got some leaves, pounded them, and squeezed the juice
out for her. The next day, her platelet count started to increase, and her fever
subsided. The Pawpaw (Papaya) Juice was fed to her, and she recovered after
three days. Amazing, but true.
3. It’s believed that the body is overheated when suffering from Dengue Fever, and
that Pawpaw (Papaya) Juice has a cooling effect. Thus, it helps to reduce the
level of heat in the patient’s body, and the fever then goes away.
4. Pawpaw (Papaya) Juice has also been proven to have beneficial effects on sore
throats, or when suffering from heat exhaustion (or overheating).
ref:
http://curacaochronicle.com/health/dengue-fever-remedy-using-papaya-fruitleaves/
http://www.youtube.com/watch?v=3nVQL9t7kns
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614241/
http://www.subconsciousascension.com/userfiles/file/DengueFeverRemedy.pdf
Monday, 10 March 2014
Top 8 Health Benefits of Cauliflower
Top 8 Health Benefits of Cauliflower
By Dr. Mercola
Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.
Adding to cauliflower’s appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of “mashed potatoes.”
8 Top Health Benefits of Cauliflower
Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. Ten of its most impressive benefits follow:
1. Fight Cancer
Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth. Some researchers believe eliminating cancer stem cells may be key to controlling cancer.
For instance, research has shown that combining cauliflower with curcumin (the active compound in the spice turmeric) may help prevent and treat prostate cancer.
A study published in Carcinogenesis also found sulforaphane may reduce the incidence and rate of chemically induced mammary tumors in animals. It also inhibits the growth of cultured human breast cancer cells, leading to cell death.
Other compounds in cauliflower also show anti-cancer effects. According to the National Cancer Institute:
“Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.”
2. Boost Heart Health
Sulforaphane in cauliflower and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function. Scientists believe sulforaphane’s benefits are related to improved DNA methylation, which is crucial for normal cellular function and proper gene expression, especially in the easily damaged inner lining of the arteries known as the endothelium.
3. It’s Anti-Inflammatory
You need some level of inflammation in your body to stay healthy. However, it’s also possible, and increasingly common, for the inflammatory response to get out of hand.
If your immune system mistakenly triggers an inflammatory response when no threat is present, it can lead to significant inflammation-related damage to the body, a condition linked to cancer and other diseases, depending on which organs the inflammation is impacting.
Cauliflower contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol or I3C, an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level.
4. It’s Rich in Vitamins and Minerals
Most Americans are seriously lacking in nutrients their body needs to function. Eating cauliflower regularly is a simple way to get these much-needed nutrients into your body. For instance, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
5. Boost Your Brain Health
Cauliflower is a good source of choline, a B vitamin known for its role in brain development. Choline intake during pregnancy “super-charged” the brain activity of animals in utero, indicating that it may boost cognitive function, and improve learning and memory. It may even diminish age-related memory decline and your brain’s vulnerability to toxins during childhood, as well as conferring protection later in life.
6. Detoxification Support
Cauliflower helps your body’s ability to detoxify in multiple ways. It contains antioxidants that support Phase 1 detoxification along with sulfur-containing nutrients important for Phase 2 detox activities. The glucosinolates in cauliflower also activate detoxification enzymes.
7. Digestive Benefits
Cauliflower is an important source of dietary fiber for digestive health. But that’s not all. According to the World’s Healthiest Foods:
“Researchers have determined that the sulforaphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall.”
8. Antioxidants and Phytonutrients Galore
Eating cauliflower is like winning the antioxidant and phytonutrient lottery. It’s packed with vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more. Antioxidants are nature’s way of providing your cells with adequate defense against attack by reactive oxygen species (ROS).
As long as you have these important micronutrients, your body will be able to resist aging caused by your everyday exposure to pollutants, chronic stress, and more. If you don’t have an adequate supply of antioxidants to help squelch free radicals, then you can be at risk of oxidative stress, which leads to accelerated tissue and organ damage.
Cauliflower Is Only One Type of Cruciferous Veggie
If cauliflower isn’t your favorite vegetable, don’t worry. You can get many of these same benefits by eating other members of the cruciferous vegetable family. Broccoli is one of them, but there are others too, including:
Broccoli
Turnips
Brussels sprouts
Cabbage
Bok choy
Chinese cabbage
Arugula
Collard greens
Horseradish
Kale
Kohlrabi
Radishes
Mustard greens
Rutabaga
Wasabi
Daikon
Watercress
The more vegetables you eat from this list the better, as each offers unique and wonderful benefits to your health. For instance, just one cup of kale contains over 10,000 IUs of vitamin A, the equivalent of over 200% of the daily value. Cabbage, meanwhile, is rich in vitamin K1 and B vitamins, which many are deficient in, and has been shown to help heal stomach ulcers and offers benefits to digestion. Additionally:
100 calories’ worth of cruciferous vegetables can provide you with up to 40 percent of your daily fiber requirement
Cruciferous vegetables contain protein, as much as 25 percent of the daily value in three cups
Cruciferous vegetables, especially kale and collard greens, provide high amounts of vitamin K, which may have benefits for fighting cancer and inflammation
However, don’t underestimate the nutritive value of cauliflower. If it’s been a while since you’ve given it a try, make it a point to give it another chance soon. When picking out a head of cauliflower, look for a firm feel with no brown or soft yellow spots. If it’s surrounded by green leaves it’s likely to be especially fresh. If you want to know even more about cauliflower, be sure to read “What Is Cauliflower Good For?”
5-Minute Cauliflower with Turmeric
Considering the research showing that cauliflower sprinkled with turmeric (which contains the powerful golden-hued polyphenol curcumin) may be especially powerful in fighting cancer, I wanted to share this quick recipe with you, from the World’s Healthiest Foods. This anti-inflammatory, antioxidant-rich dish cooks up in just five minutes, making it perfect for lunch, dinner or even a quick snack. Impressively, one serving of this dish provides 181% of the daily value for vitamin C, 46% for vitamin K, and 33% for folate!
Healthy Cauliflower with Turmeric
Ingredients:
1 lb cauliflower
5 tbs low-sodium chicken or vegetable broth
1 tsp turmeric
Mediterranean Dressing
3 tbs extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic, pressed or chopped
Sea salt and pepper to taste
Directions:
Cut cauliflower florets into quarters and let sit for 5 minutes to bring out their hidden health benefits.
Press or chop garlic and let sit for 5 minutes.
Heat 5 tbs broth in a stainless steel skillet on medium heat.
When broth begins to steam, add cauliflower and turmeric and cover. For al dente cauliflower, cook for no more than 5 minutes.
Transfer to a bowl. For more flavor, toss cauliflower with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)
Serves 2
Visit Our Food Facts Library for Empowering Nutrition Information
If you want to learn even more about what’s in the food you’re eating, visit our Food Facts library. Most people are not aware of the wealth of nutrients available in healthful foods, particularly organic fruits and vegetables. By getting to know your food, you can make informed decisions about how to eat healthier and thereby boost your brain function, lower your risk of chronic disease, lose weight, and much more.
Food Facts is a directory of the most highly recommended health foods to add to your wholesome diet. Its purpose is to provide you with valuable information about various types of foods including recipes to help you maximize these benefits. You’ll learn about nutrition facts, scientific studies, and even interesting trivia about each food in the Food Facts library. Remember, knowing what’s in your food is the first step to choosing and preparing nutritious meals each and every day. So visit Mercola Food Facts today to get started.
Read the full article here: http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx
Source:
http://healthimpactnews.com/2014/top-8-health-benefits-of-cauliflower/
Sauerkraut: Anti-cancer Fermented Food that Restores Gut Flora
Sauerkraut: Anti-cancer Fermented Food that Restores Gut Flora
by John Thomas
Health Impact News
Sauerkraut can be an important part of diets designed for healing cancer. Sauerkraut is a German word that simply means sour white cabbage. Lacto-fermented cabbage has a long history of providing benefits for many different health conditions, and now it is proving to be beneficial for cancer. Cabbage, by itself, offers a number of health benefits, but the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage.1
In 2005, a team of researchers from Poland and the United states observed a substantially higher rate of breast cancer among Polish women who immigrated to the United States. They compared Polish women who were living in and near Chicago and Detroit with women who were still living in Poland. They observed that the rate of breast cancer was three times higher for the Polish immigrants. They evaluated various factors and concluded that the consumption of lacto-fermented sauerkraut was a possible factor in the different cancer rates. Women in Poland ate an average of 30 pounds of raw sauerkraut each year, while the Polish women in the US were eating approximately 10 pounds per year.2
What are the qualities of sauerkraut that would make it a super food for cancer prevention, and to be included as a part of diets designed to treat cancer? Let’s take a look at some of the science.
Sauerkraut contains high levels of glucosinolates. These compounds have been shown to have anti-cancer activity in laboratory research.
“The observed pattern of risk reduction indicates that the breakdown products of glucosinolates in cabbage may affect both the initiation phase of carcinogenesis -by decreasing the amount of DNA damage and cell mutation -and the promotion phase, by blocking the processes that inhibit programmed cell death and stimulate unregulated cell growth,” said Dorothy Rybaczyk-Pathak from the University of New Mexico.3
Pathak, along with colleagues from Michigan State University and the National Food and Nutrition Institute of Warsaw, Poland, found that “Women who ate at least three servings a week of raw- or short-cooked cabbage and sauerkraut had a significantly reduced breast cancer risk compared with those who only ate one serving per week.” They discussed these findings at the American Association for Cancer Research’s Frontiers in Cancer Prevention Research meeting in Baltimore, Maryland in 2005.4
A study published in 2012 in the journal Nutrition Cancer showed that consumption of cabbage and sauerkraut is connected with significant reduction of breast cancer incidences. Estrogens are considered a major breast cancer risk factor and their metabolism by P450 enzymes substantially contributes to carcinogenic activity.
The aim of this study was to investigate the effect of cabbage and sauerkraut juices on key enzymes involved with estrogen metabolism in laboratory cell tissue. The 2012 study conducted by Hanna Szaefer, Et Al. showed that their research “supported the epidemiological observations and partly explain the mechanism of the chemopreventive activity of white cabbage products.” In other words their research supported the observation that the consumption of sauerkraut was a beneficial food for the prevention of breast cancer in women.5,6
The preceding studies do not show that sauerkraut by itself is a cure for cancer. They do show that eating sauerkraut has various health benefits, among which is the prevention of cancer, and that eating raw sauerkraut can be part of a natural treatment program for certain cancers.
Raw Fermented Cabbage is Traditional Healthy Sauerkraut
Not all sauerkraut has health benefits. In order for sauerkraut to have a preventative effect for cancer, it needs to be raw. Raw naturally fermented sauerkraut contains lactic acid and the living probiotic microorganisms that are the agents of fermentation. Canned sauerkraut, pasteurized sauerkraut, or fully cooked sauerkraut does not have this healing power, because the microorganisms have been killed by extended exposure to high heat. Cooking and pasteurization also damages other cancer preventative properties.
Naturally fermented cabbage is normally made from finely shredded cabbage and salt. The salt preserves the cabbage for a few days while the probiotic bacteria begin to grow. These probiotic bacteria are highly beneficial to human digestion and are the mechanism that turns cabbage into a super nutritious food. Naturally fermented sauerkraut does not contain vinegar. The sour taste comes directly from the process of fermentation. The sugar in cabbage is converted into lactic acid, which gives the cabbage its characteristic sour flavor. The lactic acid also preserves the cabbage and prevents it from rotting. Properly fermented sauerkraut can be kept for years without refrigeration as long as it is stored at a cool temperature. Containers of sauerkraut and other types of fermented vegetables were often stored in root cellars, caves, and sometimes even buried in the ground for long-term cool storage.
It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground.7
Before the twentieth century, people throughout the world routinely fermented many types of foods to help with digestion and to preserve foods for long term storage. They had an awareness of how these foods could help them with specific health problems. For example, during long sea voyages, sailors used sauerkraut to prevent scurvy. Scurvy is a disease resulting from a deficiency of vitamin C, which is required for the synthesis of collagen in humans. Scurvy often presents itself initially as symptoms of malaise and lethargy, followed by formation of spots on the skin, spongy gums, and bleeding from the mucous membranes. Spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilized. As scurvy advances, there can be open, suppurating wounds, loss of teeth, jaundice, fever, neuropathy and death.8 Sauerkraut contains enough vitamin C to prevent scurvy.
Other Health Benefits of Sauerkraut
Sauerkraut also has benefits for many other health conditions. Acne is not a life threatening disease, but for many young people, it is a source of extreme embarrassment and concern. Dr. Thomas Cowan states:
A strategy for dealing with acne begins with effective “bowel cleansing” and healthy bowel flora (the normal lacto-bacteria that live in our intestines). This has always been considered the cornerstone of every natural acne treatment. The best remedy for this is for your teenager to eat about 1/4-1/2 cup of fresh, unpasteurized traditionally made sauerkraut every day and then take one teaspoon of Swedish Bitters in warm water before bed. Sauerkraut, however, should be the cornerstone of treatment as the high sulfur content of the cabbage is especially valuable in skin cleansing. (Cabbage juice is valued in Irish folk medicine for giving a beautiful complexion.)
This treatment recommendation is part of Dr. Cowan’s comprehensive acne treatment discussed in his article.9
Acid Reflux can be an extremely painful condition, which can cause long term damage to the esophagus. This condition can be healed naturally with sauerkraut juice. Dr. Mercola states:
Sauerkraut or cabbage juice is one of the strongest stimulants for your body to produce acid. This is a good thing as many people have low stomach acid, which is the cause of their gut problems. Having a few teaspoons of cabbage juice before eating, or better yet, fermented cabbage juice from sauerkraut, will do wonders to improve your digestion.10
Conclusion
Sauerkraut and other raw lactic acid fermented vegetable products such as kimchi offer a number of health benefits. Their probiotic content helps with digestion and helps to heal damage to the digestive tract. Raw sauerkraut is a traditional part of a healthy diet.
The refrigerator section of most health food stores should have some variety of raw unpasteurized sauerkraut. Be sure you read the label before you make your purchase. You do not want to see the word “pasteurized.” The jar should have plenty of liquid so that the cabbage is completely submerged. It is fine if you see bubbles in the jar, this is proof that it contains living bacteria. The longer the sauerkraut ferments, the better the flavor. Some people say that the best flavor comes after about 6 month of storage.
When you open the jar, always use a clean utensil to remove the sauerkraut. You want to try and avoid introducing new bacteria into the jar. The sauerkraut should be crisp and feel clean. It should never feel slimy or smell rotten. Living sauerkraut has a distinctively fresh smell, which should remain the same down to the bottom of the jar.
REFERENCES
1. “6. Digestion Connection: The Simple, Natural Plan to Combat Diabetes, Heart Disease, Osteoporosis, Arthritis, Acid Reflux–And More!.” Elizabeth Lipski, 2013, Rodale. p. 63. ISBN 978-1609619459.
2. “Sauerkraut consumption may fight off breast cancer,” Dominique Patton, 04-Nov-2005, http://www.nutraingredients.com/Research/Sauerkraut-consumption-may-fight-off-breast-cancer
3. IBID
4. IBID
5. “Modulation of CYP1A1, CYP1A2 and CYP1B1 expression by cabbage juices and indoles in human breast cell lines,” 2012, PMID: 22716309) http://www.ncbi.nlm.nih.gov/pubmed/22716309
6. Two additional studies support this finding.
“Modulation of carcinogen metabolizing cytochromes P450 in rat liver and kidney by cabbage and sauerkraut juices: comparison with the effects of indole-3-carbinol and phenethyl isothiocyanate,” 2012, PMID: 22173777http://www.ncbi.nlm.nih.gov/pubmed/22173777
“Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell,” 2013, PMID: 23090135http://www.ncbi.nlm.nih.gov/pubmed/23090135
7. “Lacto-Fermentation” http://www.westonaprice.org/food-features/lacto-fermentation?qh=YToxOntpOjA7czoxMDoic2F1ZXJrcmF1dCI7fQ%3D%3D
8. “Scurvy” http://en.wikipedia.org/wiki/Scurvy
9. “Acne” http://www.westonaprice.org/ask-the-doctor/acne?qh=YToxOntpOjA7czoxMDoic2F1ZXJrcmF1dCI7fQ%3D%3D
10. “Drinking Water Better than Drugs in Suppressing Acid Reflux”http://articles.mercola.com/sites/articles/archive/2011/07/08/water-works-better-than-ulcer-pills-to-decrease-stomach-acid.aspx
Source:
http://healthimpactnews.com/2014/sauerkraut-anti-cancer-fermented-food-that-restores-gut-flora/
Monday, 17 February 2014
Saturday, 21 December 2013
Root canal_health problem
http://www.whydontyoutrythis.com/2013/12/97-percent-of-terminal-cancer-patients-previously-had-this-dental-procedure.html?m=1
Subscribe to:
Comments (Atom)