Egg is a beneficial food and it is the gift of nature

 

1.  Eggs are among the best foods for the body especially to a growing child.

2.   Eggs do not cause an elevation of blood cholesterol.

3.   Eggs do not clog up the coronary vessels as once thought. In fact the opposite is now true.

4.   Eggs are low in energy value, and is a factor to consider in the formulation of a caloric-restriction diet.

5.   Eggs protein quality is extremely high, and has a very high nitrogen-retention value. Hence it is extremely useful in post-surgical care, trauma, and in post-management of hypovolemic shock against negative nitrogen balance.

6.   Eggs contain vitamin D in its natural form. The benefits of vitamin D require several chapters on human nutrition in medicine to discuss.

7.   Eggs are cancer-protective, especially for breast cancer.

8.   Eggs are very rich in sulfur-containing amino acids methionine which is a very crucial amino-acid in blocking damaging free radicals. These are directly linked to the pathogenesis of heart disease, cancers, DNA damage, all degenerative disorders, and accelerated aging.

9.   Eggs protect against fatty liver, slow growth, macular degeneration (degeneration of the macula area of the retina in the eyes. This is responsible for central vision for reading, face recognition and detailed vision), edema (water retention), and various skin lesions

10.    Eggs promote healthy growth of nails, hair and skin.

11.    Eggs are rich in tryphophan, selenium, iodine, and riboflavin (vitamin B2).

12.    Eggs selenium content is cardio-protective against Keshan disease, cardiomyopathies (diseases involving the heart muscles, cardiomegaly (enlarged heart), myocardial dysfunction (poor heart function) and death from heart failure.

13.    Eggs are protective against Kashin-Beck disease (osteoarthropathy), myxedematous endemic cretinism (mental retardation).

14.  Eggs are great for the eyes. According to one study, an egg a day may prevent mascular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

15.  In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

16.  One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

17.  According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.

18.  They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

19.  They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

20.  New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

21.  Eggs are one of the only foods that contain naturally occurring vitamin D.

22.  Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

23.  Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficit in foods containing sulphur or B12.

Who said eggs are bad for you?  

Papaya, the good common fruit has medical benefits

Papaya

  The gorgeous Fruit....Papaya.... Make sure that you have some as often as possible. Read all about it.   Papaya was the only studied food found to halt breast cancer. Scientists studied 14 plant foods commonly consumed in Mexico to determine their ability to halt breast cancer cell growth. These included avocado, black sapodilla, guava, mango, prickly pear cactus (nopal), pineapple, grapes, tomato, and papaya. They also evaluated beta-carotene, total plant phenolics, and gallic acid contents and antioxidant capacity. They found that only papaya had a significant effect on stopping breast cancer cell growth. (International Journal of Food Science and Nutrition, May issue).   Papaya is a store-house of cancer-fighting lycopene. The intense orangey-pink colour of papaya means it is chock full of cancer fighting carotenoids. Not only beta carotene, but lycopene is found in abundance. The construction of lycopene makes it highly reactive towards oxygen and free radicals. Scientists at the University of Illinois think this anti-oxidant activity contributes to its effectiveness as a cancer fighting agent. Epidemiological studies have indicated an inverse relationship between lycopene intake and prostate cancer risk. They showed that oral lycopene is highly bio available, accumulates in prostate tissue, and is localised in the nucleus of prostate epithelial cells. In addition to antioxidant activity, other experiments have indicated that lycopene induces cancer cell death, anti-metastatic activity, and the up-regulation of protective enzymes. Phase I and II studies have established the safety of lycopene supplementation. (Cancer Letter, October 8, 2008).    Prostate cancer was the subject of a study in Australia that looked at 130 prostate cancer patients and 274 hospitalized controls. The scientists found that men who consumed the most lycopene-rich fruits and vegetables such as papaya were 82% less likely to have prostate cancer. In this study, green tea also exerted a powerful anti-cancer effect. When lycopene-rich foods were consumed with green tea, the combination was even more effective, an outcome the researchers credited to their synergy. ( Asia Pacific Journal of Clinical Nutrition, 2007).    Isothiocyanates found in papaya restore the cell cycle to eliminate cancer. Organo-sulphur compounds called isothiocyanates are found in papaya. In animal experiments, isothiocyanates protected against cancers of the breast, lung, colon, pancreas, prostate, as well as leukaemia, and they have the potential to prevent cancer in humans. Isothiocyanates have shown themselves capable of inhibiting both the formation and development of cancer cells through multiple pathways and mechanisms. (International Journal of Oncology, October, 2008).    Researchers in Japan clarified the mechanisms of action in a type of isothiocyanate found in papaya known as BITC, which underlies the relationship between cell cycle regulation and appropriate cell death. When cancerous cells die on schedule, they are no longer a problem. The researchers established that BITC exerted cancer cell killing effects that were greater in the proliferating cells than in the quiescent cells. Cancer cells that are proliferating are much more dangerous than cancer cells that are in a state of dormancy. (Forum of Nutrition, 2009).     Enzymes from papaya digest proteins including those that protect tumours. The fruit and other parts of the papaya tree, also known as the paw paw tree, contain papain and chymopapain, powerful proteolytic enzymes that facilitate chemical reactions in the body. They promote digestion by helping to break down proteins from food into amino acids that can be recombined to produce protein useable by humans. Proteolytic enzymes protect the body from inflammation and help heal burns. They do a good job of digesting unwanted scar tissue both on the skin and under its surface. Being a proteolytic enzyme, papain is able to destroy intestinal parasites, which are composed mostly of protein. To rid the body of intestinal parasites, half a cup of papaya juice can be alternated each hour for twelve consecutive hours with the same amount of cucumber or green bean juice.   Research has shown that the physical and mental health of people is highly dependent on their ability to produce proteins they can use effectively. However, as people age, they produce less of the enzymes needed to effectively digest proteins from food and free needed amino acids. They are left with excessive amounts of undigested protein which can lead to overgrowth of unwanted bacteria in the intestinal tract, and a lack of available amino acids. Eating papaya after a meal promotes digestion, and helps prevent bloating, gas production, and indigestion. It is quite helpful after antibiotic use to replenish friendly intestinal bacteria that were the casualties in the war against the unwanted bacteria. When the intestinal tract is well populated with friendly bacteria, the immune system is strengthened, and can protect better against flu and cancer.   Papaya contains fibrin, another useful compound not readily found in the plant kingdom. Fibrin reduces the risk of blood clots and improves the quality of blood cells, optimising the ability of blood to flow through the circulatory system. Fibrin is also important in preventing stokes. Proteolytic enzymes containing fibrin are a good idea for long plane rides to minimize the potential of blood clots in the legs. People who sit at a desk all day might want to use proteolytic enzymes too. Proteolytic enzymes are able to digest and destroy the defence shields of viruses, tumours, allergens, yeasts, and various forms of fungus. Once the shield is destroyed, tumours and invading organisms are extremely vulnerable and easily taken care of by the immune system. Undigested proteins can penetrate the gut and wind up in the bloodstream where they are treated by the immune system as invaders. If too many undigested proteins are floating around, the immune system becomes overburdened and unable to attend to the other tasks it was meant to do. Proteolytic enzymes can digest these rogue proteins, freeing up the immune system.   Let's ensure a slice of papaya every day in our diet. Papaya juice will be great. . Have a great day.....along with a slice of papaya.    

Do share with everyone whom you know…………………………….      

 

 

 

 

Fight cancer with papaya leaf extract

Papaya/Pawpaw apaya (Carica papaya) originates from tropical American countries. Today Papaya is cultivated in most tropical countries around the world. The Papaya with the Latin name carica papaya is called Paw Paw in Australia and New Zealand. This is in no way related to the Paw Paw in North America that has the Latin name asimina tribola, though both are medicinal plants.

Papaya leaf juice is claimed to have reversed cancer in many people living on the Gold Coast in Australia. Harold W. Tietze in his book Papaya The Medicine Tree, describes how to make the juice and tells the stories of many cancer survivors who reportedly used the juice to get rid of their cancer.

The book contains the the following report that was published in the Gold Coast Bulletin. "PawPaw Cancer Plea Bears Fruit". Gold Coast gardeners have responded to an appeal by cancer victims desperate to find supplies of pawpaw leaves.

And the Gold Coast man who, 14 years ago, first exposed the leaves as a possible cure for cancer has been tracked down to a Labrador (Gold Coast) nursing home.

The story of how Stan Sheldon cured himself of cancer by drinking the boiled extract of pawpaw leaves was first told in the Gold Coast Bulletin in 1978.

Now research in the United States has given scientific support to his claim, isolating a chemical compound in thepawpaw tree which is reported to be a million times stronger than the strongest anti-cancer drug.

Mr Sheldon, says the discovery does not surprise him. "I was dying from cancer in both lungs when it was suggested to me as an old Aboriginal remedy" he said.   "I tried it for two months and then I was required to have a chest x-ray during those compulsory TB checks they used to have.

They told me both lungs were clear." "I told my specialists and they didn't believe me until they had carried out their own tests." "Then they scratched their heads and recommended I carry on drinking the extract I boiled out of the papaw leaves."

That was in 1962. The cancer never recurred.  Since then Mrs Sheldon has passed the recipe onto other cancer victims.  "Sixteen of them were cured," he said.  Mr Sheldon's involves boiling and simmering fresh pawpaw leaves and stems in a pan for two hours before draining and bottling the extract.

He said the mixture could be kept in a refrigerator though it may ferment after three or four days."

"One man has been growing papaws and giving away the leaves to cancer victims ever since he read the Bulletin's original 1978 story about Mr Sheldon. "I have no doubt that it works," he said.

"I know people walking around now who should have been dead according to their original cancer diagnosis.  But the pawpaw treatment helped them to beat the cancer."
The recipe is as follows:
1. Wash and partly dry several medium-
    size papaya leaves. 

2. Cut them up like cabbage and place
    them in a saucepan with 2 quarts /
    litres of water.  Bring the water and
    leaves to the boil and simmer without a lid until the water is reduced by half.

3.  Strain the liquid and bottle in glass containers.

The concentrate will keep in the refrigerator for three to four days. If it becomes cloudy, it should be discarded.

The recommended dosage in the original recipe is 3 Tablespoons/ 50ml three times a day.

It is recommended to read Papaya The Medicine Tree for the interesting stories of "incurable" people who have used this extract to beat their cancer, and for other medicinal uses of papaya.

A letter from R.J.W.:

"... I was inspired to send some leaves to a few people dying from cancer. The first, a banana grower aged 40, had two operations on his bladder for cancer which did not prevent metastasis.  I placed him on a very simple diet consisting of zero junk food, fresh living food with no preservatives, white flour, sugar, colourings or additives and told him to "stuff a handful of pawpaw leaves into a saucepan and fill with water.  Boil, simmer for one hour and drink it till it comes out of your ears."

He did so and five weeks had no trace of cancer whatsoever."

The leaves have also been reported successful used when dried and ground. The astonishing effects of the pawpaw have also been proved in tests on mice. The results were very impressive; tumors found in humans were being injected in mice and during treatment with papaw were disappearing.
Pawpaw twigs contain acetogenins - active compounds that modulate the production of ATP in mitochondria of specific cells - which affects the viability of specific cells and the growth of blood vessels that nourish them.
A recent clinical study with over 100 participants showed that the pawpaw extract, containing a mixture of acetogenins, supports the body's normal cells during times of cellular stress.  

Since 1976 Dr. McLaughlin, professor at Purdue University, at the request of National Cancer Institute, led a team of two other professors in studying the effectiveness of herbs on tumors.

Pawpaw proved to be the most effective out of about 3,500 plants. Dr. McLaughlin found around 50 biologically active ingredients in this plant.   Acetogenins are the medically effective ingredients of this herb.

Acetogenins found in pawpaw have been shown to have dramatic biological activity, being active against worms, some viruses, fungi, and many cancer cell lines.   When compared with conventional chemotherapy agents, they have worked comparably in cell culture and animal studies, but at far lower concentrations and with almost no toxicity to host animals.

Dr. McLaughlin says that pawpaw is also effective in the fight against tumors, actually against any type of abnormalities which involve faster than normal cell growth.   Pawpaw can be used as a support during Chemotherapy and radiation.

Tests revealed that pawpaw makes these therapies more effective, and reduces their side effects.

"Pawpaw is very effective on its own. It typically doesn't need any supporting supplements.  There are however, products that may be used in increasing the pawpaw's effectiveness. The products are Noni, Immune Stimulator, Colostrums, and Protease Plus (especially when fighting a digestive tract or intestinal tumor).

However, pawpaw should not be used with any kind of thyroid stimulators (e.g.: KC-X) or with CoQ10 (coenzyme Q10).
For cancer patients taking Laetrile, it is important to consume paw paw and pineapple each day, as the natural enzyme strips the coating on the cancer cells, so that the B17 in the kernels can work."

Processed Meats Declared Too Dangerous for Human Consumption.. can cause cancer

 
The World Cancer Research Fund (WCRF) has  just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health  world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives. Processed meats include bacon, sausage, hot
dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh.
Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them.
A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams  of processed meat consumed daily increases the risk of colorectal cancer by 50 percent. These are alarming numbers. Note that these cancer risks do not come
from eating fresh, non-processed meats. They only appear in people who regularly consume
processed meat products containing sodium nitrite. Sodium nitrite appears predominantly in red meat
products (you won't find it in chicken or fish products). Here's a short list of food items to check carefully
for sodium nitrite and monosodium glutamate (MSG), another dangerous additive:
* Beef jerky
* Bacon
* Sausage
* Hot dogs
* Sandwich meat
* Frozen pizza with meat
* Canned soups with meat
* Frozen meals with meat
* Ravioli and meat pasta foods

* Kid's meals containing red meat
* Sandwich meat used at popular restaurants

* Nearly all red meats sold at public schools, restaurants, hospitals, hotels and theme parks

If sodium nitrite is so dangerous to humans, why do the FDA and USDA continue to allow this
 cancer-causing chemical to be used? The answer, of course, is that food industry interests
now dominate the actions by U.S. government regulators. The USDA, for example, tried to ban sodium nitrite in the late 1970's but was overridden by the meat industry. It insisted the chemical was safe and accused
the USDA of trying to "ban bacon." Today, the corporations that dominate American food and agricultural interests hold tremendous influence over the FDA and USDA. Consumers are offered no real protection from dangerous chemicals intentionally added to foods, medicines and personal care products.

You can protect yourself and your family from the dangers of processed meats by following a few simple rules:
1. Always read ingredient labels.
2. Don't buy anything made with sodium nitrite or monosodium glutamate.
3. Don't eat red meats served by restaurants, schools, hospitals, hotels or other institutions.

And finally, eat more fresh produce with every meal. There is evidence that natural vitamin C found in
citrus fruits and exotic berries (like camu camu) helps prevent the formation of cancer-causing nitrosamines, protecting you from the devastating health effects of sodium nitrite in processed meats.

The best defense, of course, is to avoid eating processed meats altogether.