Banana

Bananas are common and very normal fruits but they have extraordinary properties that make them a great super-food which provide us with energy, make us feel full and provide our bodies with the needed essential nutrients due to the high amount of fibers, vitamins and natural sugars, such as fructose and sucrose.

This fruit is consumed all over the world and the price is very affordable in most countries. Additionally, it is the top consumed fruit in the USA.

The unripe fruits normally are green but may have other colour like purple. Upon purchasing, bananas last approximately a week but after some time there are black spots that appear on them and grow bigger and bigger , until the banana turns black. 

We think that they are rotten and thus just throw them away. These dark spots are not a sign of rotting but something very unique.

This is the sign which shows that the bananas actually ripen and the more spots appear the better for you.

The dark spots represent the tumour necrosis factor  (TNF) and the higher this factor the better. 

This is a cancer fighting substances that assists in fighting against abnormal cells in the body. TNF helps the communication between the cells in our immune system, guiding the movements of the cells towards the areas in our bodies that are inflamed or infected.

A recent research showed that TNF from bananas can stop tumour cell growth and and spread, causing apoptosis or cell death.

Bananas are packed with high levels of antioxidants which strength the immune system and increase the white cells count. Through this way the body fights off infections and evn cancer.

Aside from these properties, bananas have great benefits, thus you need to include them into your daily diet. 

Bananas are good for:-

Blood Presure

They are high in potassium, but do not contain sodium, thus they are excellent for the heart. They lower the blood pressure and prevent heart attachs and strokes.

Heartburn

This condition can be relieved in a minute due to the fruit's natural anti-acid properties, thus if in case you start feeling the symptoms, munch one banana and you will momentarily feel better.

Anemia

Anemic people can benefit from introducing bananas into their diets as they will be provided with iron.It stimulates the production of hemoglobin and strengthen the blood supply.

Energy

They give energy and are great pre-workout snack as they contain minerals, vitamins and low glycemic carbs that increase your endurance while the high level of potassium prevents muscle cramps.

Depression

Due to bananas being high in tryptophan  which is converted into serotonin upon digestion, they can fight depression. Serotonin is the neurotransmitter that makes us feel happy, relaxed and in better mood. In case you feel down, take one banana and you will feel much better.

Ulcers

Bananas are perfect for this condition as they are soft, muchy and protect the stomach lining from irritation and acid.

Temperature control

This fruit lowers the body temperature and cools you off. This goes for when you feel hot or when you have a fever.

Nerves or  PMS

In case you feel stressed out or down , take a banana as it regulates the blood sugar levels and is rich in vitamin B which naturally calm the nervous system, making people feel relaxed and improving their mood.

Constipation

The fibers they contain are beneficial for those who suffer from constipation and they stimulate bowel movement and relieve the symptoms.

Acidic body is precursor to having cancer. Avoid cancer

Dr. Otto H. Warburg gives the best answer for how to alkalize your body naturally by using lemon and baking soda. Dr. Otto H. Warburg was a Nobel Prize winner, famous for his breakthrough in the field of medicine – he managed to find the true cause of cancer. According to Dr. Warburg, oxygen deficiency is the main factor that contributes to emergence of cancer.

This deficiency results in an acidic state in our bodies. In addition, Dr. Warburg discovered that cancer cells are actually anaerobic and can’t live when they are exposed to high amount of oxygen which is one of the characteristics of alkaline state.

Every healthy cell has certain need for oxygen, but cancer cells can survive without oxygen. If you remove 35% of the oxygen from any cell, it will probably turn into a cancerous cell after 2 days.

What we eat and drink on a daily basis determines the proper maintenance of body’s pH levels. The term pH balance is used to describe the balance between alkaline and acid content in every cells and fluid in the human body. Our bodies must find the ideal balance for the pH levels of our blood which is about 7.365 (a little bit alkaline) in order to stay healthy.

However, the typical American diet today includes many acid-supporting and toxic foods including refined grains, processed sugars, GMO etc. Such diet usually results in harmful acidic pH values. pH levels that are not balanced can disrupt the work of cells.

Greatly acidic pH can also result in the occurrence of many different health issues like heart disease, cancer, osteoporosis, diabetes and heartburn. In case your body spends a lot of time in an acidic state, it can speed up the aging process.

According to Robert Young, the majority of health issues come as a result of the acidic state of the body. This state is great for the development and growth of viruses, bad bacteria, parasites and candida. On the other hand, alkaline state counterbalances their activities. So, how to alkalize your body?

By keeping your pH balance intact, you will be able to maintain your health.

Ingredients:

• Two tablespoons of freshly squeezed lemon juice (you can use organic apple cider vinegar instead)
• 1/3 teaspoon of baking soda

Instructions:

Take the ingredients and mix them well. The combination of acid and base will instantly start to fizz. Continue pouring baking soda to the point when the fizz stops. After that, pour eight ounces of water in the glass.

Drink this mixture at once. With the help of this homemade remedy, you will balance the pH and make an alkaline-friendly environment in the body. In addition, this will help you balance stomach acid and ease acidosis.

Read more: http://www.bestherbalhealth.com/your-body-is-acidic-how-to-alkalize-your-body-naturally/#ixzz43ADRBVSH

Avoid processed meat

By Mike Adams

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, hotdogs, 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!

*[Ed. Note: Mike Adams, the Health Ranger - a leading authority on healthy living --

is on a mission: to explore, uncover and share the truth about harmful foods and beverages, prescription drugs, medical practices and the dishonest marketing practices that drive these industries.

Cancer ... learn and conquer

http://www.redefineyourreality.com/what-is-cancer.htm

Learn about cancer with the link I pasted above,

Hope it is helpful.

Wash away your health problem

I like to share a very useful article on health issue that may help many out there. You do not need much money but just some discipline to benefit from it.

Here it goes.

It is popular in Japan today to drink water immediately after waking up every morning. Furthermore, scientific tests have proven its value

Below is a description of use of water for our readers. For old and serious diseases as well as modern illnesses the water treatment had been found successful by a Japanese medical society as a 100% cure for the following diseases:
Headache, body ache, heart system, arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma, TB ***(verify from a consultant)***, meningitis, kidney and urine diseases, vomiting, gastritis, diarrhea, piles, diabetes, constipation, all eye diseases, womb, cancer and menstrual disorders, ear nose and throat diseases.


METHOD OF TREATMENT



1.As you wake up in the morning before brushing teeth, drink 4 x 160ml glasses of water


2.Brush and clean the mouth but do not eat or drink anything for 45 minute

3.After 45 minutes you may eat and drink as normal.

4.After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for 2 hours

5.Those who are old or sick and are unable to drink 4 glasses of water at the beginning may commence by taking little water and gradually increase it to 4 glasses per day.

6.The above method of treatment will cure diseases of the sick and others can enjoy a healthy life.



The following list gives the number of days of treatment required to cure/control/reduce main diseases:



1.High Blood Pressure (30 days)

2.Gastric (10 days)

3.Diabetes (30 days)

4.Constipation (10 days)

5.Cancer (180 days)

6.TB (90 days) ***(verify from a consultant)***

7.Arthritis patients should follow the above treatment only for 3 days in the 1st week, and from 2nd week onwards – daily.



This treatment method has no side effects, however at the commencement of treatment you may have to urinate a few times. It is better if we continue this and make this procedure as a routine work in our life. Drink Water and Stay healthy and Active.



This makes sense .. The Chinese and Japanese drink hot tea with their meals not cold water. Maybe it is time we adopt their drinking habit while eating!!! Nothing to lose, everything to gain…



For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion.



Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.





A serious note about heart attacks





•Women should know that not every heart attack symptom is going to be the left arm hurting.

•Be aware of intense pain in the jaw line.

•You may never have the first chest pain during the course of a heart attack.

•Nausea and intense sweating are also common symptoms.

•60% of people who have a heart attack while they are asleep do not wake up.

•Pain in the jaw can wake you from a sound sleep. Let’s be careful and be aware. The more we know, the better chance we could survive. A cardiologist says if everyone who gets this mail sends it to everyone they know, you can be sure that we'll save at least one life.



Please be a true friend and send this article to all your friends you care about.

Red Onions Contain Active Compounds Which Protect Against Cancer

Cancer is the modern disease that not only kill old folks but also more recently start to invade the health of young children.

I just want to share this article about the efficacy of simple onions to ward off the much dreaded cancer.

Here it gioes:

What would the art of cooking be without onions? These pungent members of the Allium family are integral in creating the base flavors of many soups, sauces and stews. Red onions in particular, with their sweet and tangy flavor, can liven up a salad like nothing else.

Along with their vast culinary significance, onions have been scientifically found to have potent qualities that help protect the body from cancer. While all onions work to serve this important purpose to varying degrees, red onions contain additional cancer-fighting compounds, which also give them their vibrant color.


Researchers have long known that onions have a noteworthy role to play in cancer prevention. Part of their anticarcinogenic nature stems from their organosulfur content. Sulfur is a very important mineral to the human body; it supports optimal cardiovascular function, as well as optimal nervous system and muscular health.

Natural sulfur compounds, such as those found in onions, have also been found to have strong antioxidant properties that help prevent both cancer and liver damage

A 1988 study, published in the journal Carcinogenesis, tested eight organosulfur compounds derived from both onions and garlic.

The authors of the study concluded, “in evaluating relationships between diet and cancer, it would be useful to consider the possible role of garlic and onion organosulfur compounds as protective agents.”

Another study, performed in 2001 and published in the journal Nutrition and Cancer, declares, “there is evidence that onions and garlic protect against cancer in humans. It has been suggested that this effect is due to the organosulfur compounds in these vegetables and that these substances act through induction of phase II detoxification enzymes.”

Flavonoids, another group of antioxidants contained in onions, also contribute significantly to their anticarcinogenic effects. These types of antioxidants, also called flavonoid glycosides, have been found to help boost the immune system and strengthen capillaries, along with protecting against many cancers.

Dr. Rui Hai Liu, an associate professor of food science at Cornell University, states,
“onions are one of the richest sources of flavonoids in the human diet. And flavonoid
consumption has been associated with a reduced risk of cancer, heart disease and
diabetes. Flavonoids are not only anti-cancer but also are known to be anti-bacterial,
anti-viral, anti-allergenic and anti-inflammatory.”

A 2005 study published in the Journal of Agricultural and Food Chemistry found seven different flavonoids in southern Italian red onions. One of the flavonoid types found in the highest concentration was quercetin.

Quercetin, along with being linked to reducing the risk of heart disease and alleviating symptoms of allergies, prostatitis and inflammatory conditions such as rheumatoid arthritis, has also been found to inhibit the growth of breast, colon, endometrial, lung and prostate cancers.

Along with the rich anticarcinogenic benefits of other onions, red onions contain anthocyanins, a group of flavonoid antioxidants that gives them their purple-red pigment. Anthocyanins have been associated with heart health, improved cognitive function, longevity and protection from cancer. They are also linked to healthy eyesight, alleviation of allergy symptoms and guarding the stomach lining from damage.

It is important to note that much of the antioxidant content of red onions is found in the outer layers very near the peel. Because of this, it is crucial to peel the onion as little as possible to keep the maximum amount of these valuable compounds.

It is ideal to eat red onions raw. However, if you choose to cook them, let them sit for 10 or 15 minutes after slicing before you cook, in order to release more sulfur compounds and encourage heat resistance. When cooking, low and slow is best to maintain maximum quercetin content.

There are a virtually endless number of ways to incorporate red onions – both raw and cooked – into recipes. One delicious raw preparation is to simply slice them, add them to your favorite raw, leafy greens (such as arugula or spinach), and dress with extra virgin olive oil, sea salt and a splash of fresh lime juice.

However you choose to eat them, making red onions an everyday part of your healthy meals may do wonders for your health, and might even help you to avoid the scourge of cancer.

20 biggest health questions answered

The Definitive Answer To 20 Of Your Biggest Health Questions

Does olive oil prevent heart disease?


Short answer: Yes
The health benefits of olive oil come from the presence of polyphenols, antioxidants that reduce the risk of heart diseases and cancers.
But to get these healthy compounds, consumers should buy good-quality, fresh "extra-virgin" olive oil, which has the highest polyphenol content. Most commercially available olive oils have low levels of polyphenols associated with poor harvesting methods, improper storage, and heavy processing.
Do cough syrups work?



Short answer: No
In 2006, the nation's chest physicians agreed that the majority of over-the-counter cough medicines don't actually work. These colorful syrups typically contain doses of codeine and dextromethorphan that are too small to be effective.
Only cough suppressants that contain older antihistamines seem to relieve coughs. That includes brompheniramine, an active ingredient in Dimetapp.
Does sugar cause hyperactivity?



Short answer: No
Following a review of 23 studies, a 1996 report published in the Journal of the American Medical Association concluded that sugar "does not affect the behavior or cognitive performance of children."
The age-old myth that kids misbehave when they eat large amounts of candy, cookies, and other junk food, could be related to the type of events where these foods are typically served. For example, kids are more wound-up at birthday parties and during Halloween when sweet treats tend to flow freely.
Do sugary soft drinks lead to diabetes?



Short answer: Yes
The majority of health research is stacked against sugar-sweetened soda. A large 2004 study in the Journal of the American Medical Association found that women who drank one or more sugary drinks per day increased their risk of developing type 2 diabetes by 83% compared to those who consumed less than one of these beverages per month.
Do I need sunscreen with more than 30 SPF?



Short answer: No
Sunscreens with an SPF (sun protection factor) of 30 block about 97% of ultraviolet rays, while sunscreens with an SPF of higher than 30 block 97%-98%.
It's more important that you choose "broad-spectrum" sunscreen, meaning it protects against both UVB and UVA rays. Sunbathers also need to apply a generous amount of sunscreen in order to get the full benefit of the SPF.
Is the MSG in Chinese likely to give you a headache?



Short answer: No
A review of 40 years of clinical trials, published in the journal of the American Academy of Nurse Practitioners in 2006, found that all previous research "failed to identify a consistent relationship between the consumption of MSG and the constellation of symptoms that comprise the syndrome," including headaches and asthma attacks.
The misconception spawned from several poorly-done small studies in the 1960s that seemed to connect MSG with a variety of maladies that people experienced after eating at Chinese restaurants.
Learn more about the MSG myth here »
Do nuts make you fat?



Short answer: No
As much as 75% of a nut is fat. But eating fat doesn't necessarily make you fat. The bigger factor leading to weight gain is portion-size. Luckily, nuts are loaded with healthy fats that keep you full. They're also a good source of protein and fiber.
One study even found that whole almonds have 20% less calories than previously thought because a lot of the fat is excreted from the body.
Is walking as effective as running?



Short answer: Yes
Studies have shown that how long you exercise — and thus how many calories you burn — is more important than how hard you exercise. Running is a more efficient form of exercise, but not necessarily better for you.
A six-year study published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology in April found that walking at a moderate pace and running produced similar health benefits, so long as the same amount of energy was expended.
Is drinking fruit juice as good for you as eating fruit?



Short answer: No
Calorie for calorie, whole fruit provides more nutritional benefits than drinking the pure juice of that fruit. That's because when you liquefy fruit, stripping away the peel and dumping the pulp, many ingredients like fiber, calcium, vitamin C, and other antioxidants are lost.
For comparison, a five-ounce glass of orange juice that contains 69 calories has .3 grams of dietary fiber and 16 milligrams of calcium, whereas an orange with the same number of calories packs 3.1 grams of fiber and 60 milligrams of calcium.
Are all wheat breads better for you than white bread?



Short answer: No
Not all wheat breads are created equal. Wheat breads that contain all parts of the grain kernel, including the nutrient-rich germ and fiber-dense bran, must be labeled "whole grain" or "whole wheat."
Some wheat breads are just white bread with a little bit of caramel coloring to make the bread appear healthier, according to Reader's Digest.
Can a hot tub make me sick?



Short answer: Yes
Hot tubs — especially ones in spas, hotels, and gyms — are perfect breeding grounds for germs.
The water is not hot enough to kill bacteria, but is just the right temperature to make microbes grow even faster. Even though hot tubs are treated with chlorine, the heat causes the disinfectant to break down faster than it would in regular pools.
The most common hot tub infection is pseudomonas folliculitis, which causes red, itchy bumps. A more dangerous side-effect of soaking in a dirty Jacuzzi is a form of pneumonia known as Legionnaire's disease. This is what reportedly sickened more than 100 people at the Playboy Mansion back in 2011.
Does coffee cause cancer?



Short answer: No
Coffee got a bad rap in the 1980s when a study linked drinking coffee to pancreatic cancer. The preliminary report was later debunked.
More recently, health studies have swung in favor of the caffeinated beverage. Coffee has been linked to a lower risk of type 2 diabetes, Parkinson's disease, liver cancer, and even suicide.
Do eggs raise cholesterol levels?



Short answer: No
Although egg yolks are a major source of cholesterol — a waxy substance that resembles fat — researchers have learned that saturated fat has more of an impact on cholesterol in your blood than eating foods that contain cholesterol.
"Healthy individuals with normal blood cholesterol levels should now feel free to enjoy foods like eggs in their diet every day," the lead researcher from a 25-year University of Arizona study on cholesterol concluded.
Can you drink too much water?



Short answer: Yes
It is very rare for someone to die from drinking too much water, but it can happen.
Overhydrating is most common among elite athletes. Drinking an excess of water, called water intoxication, dilutes the concentration of sodium in the blood leading to a condition known as hyponatremia. The symptoms of hyponatremia can range from nausea and confusion to seizures and even death in severe cases.
To avoid this, drink fluids with electrolytes during extreme exercise events.
Can yogurt ease digestive problems?



Short answer: Yes
Our digestive tract is filled with microorganisms — some good and some bad. Yogurt contains beneficial bacteria, generically called probiotics, that helps maintain a healthy balance. Probiotics can relieve several gastrointestinal problems, including constipation and diarrhea.
Certain brands of yogurts, like Activa by Dannon, are marketed exclusively to treat tummy issues.
Do whitening toothpastes whiten teeth more than regular toothpastes?



Short answer: No
Whitening toothpastes usually contain peroxides and other strong abrasives that might make your teeth appear whiter by removing stains. Unlike at-home whitening strips and gels that contain bleach, these toothpastes do not actually change the color of your teeth.
Is it safe to microwave food in plastic containers?


Short answer: Yes
But the plastic container should display the words "microwave safe." This means that the Food and Drug Administration has tested the container to make sure no chemicals used to make the plastic leech into foods during microwaving. If chemicals do seep out into food, the amounts are tiny and not dangerous to our health.
As a general guideline, plastic grocery bags as well as most plastic tubs that hold margarine, yogurt, cream cheese, and condiments are not microwave safe.
Can watching TV ruin your eyesight?



Short answer: No
Watching TV will not destroy your rods and cones as the outdated myth suggests. Before the 1950s, TVs emitted radiation that could increase an individual's risk of eye problems after excessive TV viewing. Modern TVs have special shielding that blocks these harmful emissions.
Is red wine better for you than white wine?



Short answer: Yes
Red wine contains much more resveratrol than white wine, an antioxidant found in the skin of grapes that has been shown to fight off diseases associated with aging.

Is bottled water better for you than tap water?


Short answer: No
Bottled water is no safer or purer than tap water, although it is substantially more expensive.
A recent study by Glasgow University in the U.K. found that bottled water is actually more likely to be contaminated than water from your faucet because it is less well-regulated.
Bottled water and tap water typically come from the same sources — natural springs, lakes, and aquifers. While public water supplies are tested for contaminants every day, makers of bottled water are only required to test for specific contaminants every week, month, or year.

Tilapia fish

 

 

Eating Tilapia is Worse Than Eating Bacon

by Dr. Josh Axe on June 20, 2012

I’ve written before about the dangers of farmed fish. Most people agree that eating fish is a healthier option for us. And the truth is, it really is! Fish is a low fat, high protein food that has a range of health benefits. However, given what we know of fish and its sources today, I need to clarify the myth that all fish is healthy.
Fish may not always be good for you. Fish can either be incredibly healthy or detrimental to our health, depending on where it’s sourced. There’s a world of difference between fish caught in the wild, and farm bred or farm-raised fish.
The most common types of farm-raised fish are

• Salmon
• Carp
• Tilapia
• Sea bass
• Catfish
• Cod

Why is Farm Raised Fish So Bad for You?

1. Can Cause Inflammation
Farm raised Tilapia has always been a popular source for fish, not only because it’s widely available in the US, but it’s also very inexpensive. It’s known in the food business as “aquatic chicken” because it breeds easily and tastes bland. Tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood. Recent studies have concluded that eating
Tilapia may worsen inflammation which can lead to heart disease, arthritis, asthma and a world of other serious health problems. People who have started eating more fish as a way to get their dose of omega-3-fatty-acids and lessen their risk of heart attacks should avoid Tilapia. In fact, scientists have found that the inflammatory potential of Tilapia is greater than that of a hamburger or pork bacon!

2. Contains Cancer Causing Pollutants
Farm bred fish may have at least 10 times the cancer causing pollutants compared to the wild variety. This can most likely be attributed to the feeds used on farm-raised fish. Chicken feces is one of the main ingredients in farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.

3. Contains Antibiotics and Pesticides
Where do farm bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease. Farm bred fish are also treated with pesticides to combat sea lice. The pesticides used to treat these fish are so deadly that they have been found to kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean where they get into the bodies and systems of other marine life.

4. Low Levels of Nutrients
Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids found in farm raised fish are less usable to our bodies compared to wild bred fish, and they also have a lower protein content. Not only that, because farm raised fish are kept in cages, they have the tendency to contain more fat, and can have a higher concentration of omega-6 acids. The problem with getting too much omega 3 and omega 6 acids is that they may cause inflammation to the body

5. Contains Toxic Chemicals
Dibutylin levels (toxic chemical used in PVC plastics) is said to be 6 times higher in farm raised mussels compared to wild ones. Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason why we’ve seen a rise in asthma, obesity, allergies and other metabolic disorders in the recent years.

6. Contains Even MORE Toxic Chemicals
Dioxin levels (toxic chemical) are 11 times higher in farm bred salmon compared to wild salmon. Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it is let out. The half life of dioxin is about 7 to 11 years.

This is why I only eat Wild Caught fish like Wild Sockeye Salmon. Wild caught salmon is loaded with Omega-3 fats, EPA and DHA, and has incredible health benefits. Plus, Salmon contains astaxanthin (A metabolic building block) which has been shown to be 6,000 times more powerful than Vitamin D at absorbing free radicals.
To see all the fish I recommend, check out my free Healing Food Shopping List. If you’re not eating Salmon or another wild caught fish once daily, then I recommend taking a high quality fish oil that contains astaxanthin, like Oceans 3.

LATEST CANCER INFO

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY AND ELIMINATE CANCER, JOHNS HOPKINSIS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY ..
�

[Cancer Update from Johns Hopkins ]

1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person's lifetime.

3. When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and

 

forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.
7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.  

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.
10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy.

 

Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.


WHAT CANCER CELLS FEED ON:  

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal,Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg's aminos or sea salt.

b.. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells are being starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes t o nourish and enhance growth of healthy cells.�

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water: best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the

 

]intestines become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body's own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a

 

survivor.

Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

Breast Cancer. WHY WOMEN IN CHINA DO NOT GET BREAST CANCER.

Like to share a write-up by  By Prof. Jane Plant, PhD, CBE. Very interesting and informative. Hope that the article below helps us understand this dreaded illness.


             I had no alternative but to die or to try to find a cure for
             myself. I am a scientist - surely there was a rational
             explanation for this cruel illness that affects one in 12
             women in the UK ?

             I had suffered the loss of one breast, and undergone
             radiotherapy. I was now receiving painful chemotherapy, and
             had been seen by some of the country's most eminent
             specialists. But, deep down, I felt certain I was facing
             death. I had a loving husband, a beautiful home and two young
             children to care for. I desperately wanted to live.

             Fortunately, this desire drove me to  unearth the facts, some
             of which were known only to a handful of scientists at the
             time.

             Anyone who has come into contact with breast cancer will know
             that certain risk factors - such as increasing age, early
             onset of womanhood, late onset of menopause and a family
             history of breast cancer - are completely out of our control.
             But there are many risk factors, which we can control easily.

             These "controllable" risk factors readily translate into
             simple changes that we can all make in our day-to-day lives to
             help prevent or treat breast cancer. My message is that even
             advanced breast cancer can be overcome because I have done it.

             The first clue to understanding what was promoting my breast
             cancer came when my husband Peter, who was also a scientist,
             arrived back from working in China while I was being plugged
             in for a chemotherapy session.

             He had brought with him cards and  letters, as well as some
             amazing herbal suppositories, sent by my friends and science
             colleagues in China .

             The suppositories  were sent to me as a cure for breast
             cancer. Despite the awfulness of the situation, we both had a
             good belly laugh, and I remember saying that this was the
             treatment for breast cancer in China , then it was little
             wonder that Chinese women avoided getting the disease.

             Those words echoed in my mind.    Why didn't Chinese women in
             China get breast cancer?   I had collaborated once with
             Chinese colleagues on a study of links between soil chemistry
             and disease, and I remembered some of the statistics.

             The disease was virtually non-existent throughout the whole
             country. Only one in 10,000 women in China will die from it,
             compared to that terrible figure of one in 12 in Britain and
             the even grimmer average of one in 10 across most Western
             countries.   It is not just a matter of China being a more
             rural country, with less urban pollution. In highly urbanized
             Hong Kong , the rate rises to 34 women in every 10,000 but
             still puts the West to shame.

             The Japanese cities of Hiroshima and Nagasaki  have similar
             rates. And remember, both cities were attacked withnuclear
             weapons, so in addition to the usual pollution-related
             cancers, one would also expect to find some radiation-related
             cases, too.
             The conclusion we can draw from these statistics strikes you
             with some force. If a Western woman were to move to
             industrialized, irradiated Hiroshima , she would slash her
             risk of contracting breast cancer by half. Obviously this is
             absurd. It seemed obvious to me that some lifestyle factor not
             related to pollution, urbanization or the environment is
             seriously increasing the Western woman's chance of contracting
             breast cancer.

             I then discovered that whatever causes the huge differences in
             breast cancer rates between oriental and Western countries, it
             isn't genetic.

             Scientific research showed that when Chinese or Japanese
             people move to the West, within one or two generations their
             rates of breast cancer approach those of their host community.

             The same thing happens when oriental people adopt a completely
             Western lifestyle in Hong Kong . In fact, the slang name for
             breast cancer in China translates as 'Rich Woman's Disease'.
             This is because, in China, only the better off can afford to
             eat what is termed ' Hong Kong food'.

             The Chinese describe all Western food, including everything
             from ice cream and chocolate bars to spaghetti  and feta
             cheese, as "Hong Kong food", because of its availability in
             the former British colony and its scarcity, in the past, in
             mainland China .

             So it made perfect sense to me that whatever  was causing my
             breast cancer  and the shockingly high incidence in this
             country generally, it was almost certainly something to do
             with our better-off, middle-class, Western lifestyle.

             There is an important point for men here, too. I have observed
             in my research that much of the data about prostate cancer
             leads to similar conclusions.

             According to figures from the World Health Organization, the
             number of men contracting prostate cancer in rural China is
             negligible, only 0.5 men in every 100,000. In England,
             Scotland and Wales , however, this figure is 70 times higher.
             Like breast cancer, it is a middle-class disease that
             primarily attacks the wealthier and higher socio-economic
             groups, those that can afford to eat rich foods.

             I remember saying to my husband, "Come on Peter, you have just
             come back  from China . What is it about the Chinese way of
             life that is so different?"

             Why don't they get breast cancer?'
             We decided to utilize our joint scientific backgrounds and
             approach it  logically.

             We examined scientific data that pointed us in the general
             direction of fats in diets.
             Researchers had discovered in the 1980s that only l4% of
             calories in the average Chinese diet were from fat, compared
             to almost 36% in the West.
             But the diet I had been living on for years before I
             contracted breast cancer was very low in fat and high in
             fibre.
             Besides, I knew as a scientist that fat intake in adults has
             not been shown to increase risk for breast cancer in most
             investigations that have followed large groups of women for up
             to a dozen years.
             Then one day something rather special happened. Peter and I
             have worked together so closely over the years that I am not
             sure which one of us first said: "The Chinese don't eat dairy
             produce!" It is hard to explain to a non-scientist the sudden
             mental and emotional'buzz' you get when you know you have had
             an important insight. It's as if you have had a lot of pieces
             of a jigsaw in your mind, and suddenly, in a few seconds, they
             all fall into place and the whole picture is clear.
             Suddenly I recalled how many Chinese people were physically
             unable to  tolerate milk, how the Chinese people I had worked
             with had always said that milk was only for babies, and how
             one of my close friends, who is of Chinese origin, always
             politely turned down the cheese course at dinner parties.

             I knew of no Chinese people who lived a traditional Chinese
             life who ever used cow or other dairy food to feed their
             babies. The tradition was to use a wet nurse but never, ever,
             dairy products.
             Culturally, the Chinese find our Western preoccupation with
             milk and milk products very   strange. I remember entertaining
             a large delegation of Chinese scientists shortly after the
             ending of the Cultural Revolution in the 1980s.

             On advice from the Foreign Office, we had asked the caterer to
             provide a pudding that contained a lot of ice cream. After
             inquiring what the pudding consisted of, all of the Chinese,
             including their interpreter, politely but firmly refused to
             eat it, and they could not be persuaded to change their minds.
             At the time we were all delighted and ate extra portions!

             Milk, I discovered, is one of the most common causes of food
             allergies . Over 70% of the world's population are unable to
             digest the milk sugar, lactose, which has led nutritionists to
             believe that this is the normal condition for adults, not some
             sort of deficiency. Perhaps nature is trying to tell us that
             we are eating the wrong food.

             Before I had breast cancer for the first time, I had eaten a
             lot of dairy produce, such as skimmed milk, low-fat cheese and
             yogurt. I had used it as my main source of protein. I also ate
             cheap but lean minced beef, which I now realized was probably
             often ground-up dairy cow.

             In order to cope with the chemotherapy I received for my fifth
             case of cancer, I had been eating organic yogurts as a way of
             helping my digestive tract to recover and repopulate my gut
             with 'good' bacteria.

             Recently, I discovered that way back in 1989 yogurt had been
             implicated in ovarian cancer. Dr Daniel Cramer of Harvard
             University studied hundreds of women with ovarian cancer, and
             had them record in detail what they normally ate. Wish I'd
             been made aware of his findings when he had first discovered
             them.
             Following Peter's and my insight into the Chinese diet, I
             decided to give up not just yogurt but all dairy produce
             immediately. Cheese, butter, milk and yogurt and anything else
             that contained dairy produce - it went down the sink or in the
             rubbish.
             It is surprising how many products, including commercial
             soups, biscuits and cakes, contain some form of dairy produce.
             Even many proprietary brands of margarine marketed as soya,
             sunflower or olive oil spreads can contain dairy produce
             .
             I therefore became an avid reader of the small print on food
             labels.

             Up to this point, I had been steadfastly measuring the
             progress of my fifth cancerous lump with callipers and
             plotting the results. Despite all the encouraging comments and
             positive feedback from my doctors and nurses, my own precise
             observations told me the bitter truth.

             My first chemotherapy sessions had produced no effect - the
             lump was still the same size.
             Then I eliminated dairy products. Within days, the lump
             started to shrink
             .
             About two weeks after my second chemotherapy session and one
             week after giving up dairy produce, the lump in my neck
             started to itch. Then it began to soften and to reduce  in
             size. The line on the graph, which had shown no change, was
             now pointing downwards as the tumour got smaller and smaller.

             And, very significantly, I noted that instead of declining
             exponentially (a graceful curve) as cancer is meant to do, the
             tumour's decrease in size was plotted on a straight line
             heading off the bottom of the graph, indicating a cure, not
             suppression (or remission) of the tumour.

             One Saturday afternoon after about six weeks of excluding all
             dairy produce from my diet, I practised an hour of meditation
             then felt for what was left of the lump. I couldn't find it.
             Yet I was very experienced at detecting cancerous lumps - I
             had discovered all five cancers on my own. I went downstairs
             and asked my husband to feel my neck. He could not find any
             trace of the lump either.

             On the following Thursday I was due to be seen by my cancer
             specialist at  Charing Cross Hospital in London . He examined
             me thoroughly, especially my neck where the tumour had been.
             He was initially bemused and then delighted as he said, "I
             cannot find it." None of my doctors, it appeared, had expected
             someone with my type and stage of cancer (which had clearly
             spread to the lymph system) to survive, let alone be so hale
             and hearty.

             My specialist was as overjoyed as I was. When I first
             discussed my ideas with him he was understandably sceptical.
             But I understand that he now uses maps showing cancer
             mortality in China in his lectures, and recommends a non-dairy
             diet to his cancer patients.
             I now believe that the link between dairy produce and breast
             cancer is similar to the link between smoking and lung cancer.
             I believe that identifying the link between breast cancer and
             dairy produce, and then developing a diet specifically
             targeted at maintaining the health of my breast and hormone
             system, cured me.

             It was difficult for me, as it may be for you, to accept that
             a substance as 'natural' as milk might have such ominous
             health implications. But I am a living proof that it works
             and, starting from tomorrow, I shall reveal the secrets of my
             revolutionary action plan.