Tuesday, November 24, 2009

Beetroot - A Juicy Cure


Beets are a great health food. They fight cancer so well that you have to be cautious. They also fight birth defects and vision problems.

Beets first appeared in the coasts of the Mediterranean, and were grown for their greens, as Swiss Chard still is. A couple of thousand years ago they also started eating the roots. Now many gardeners cook up some beet greens and some beetroot in the same meal.

Dr Ferenczi in Csoma hospital in Hungary has been using raw beets to cure cancer, and nothing else since the late 1950s. The only problem is the same one as you get with heroic injections of vitamin C. If you eat too much raw beetroot, it can kill the cancer faster than your liver can dispose of the waste products. So if you have a large cancer, start with small quantities of beetroot, and gradually increase them until you start to feel unwell, and then back off the amount. You may get a fever if your liver is being asked to work too hard.

You could probably get the same results with vitamin C injections, but having to increase the quantity gradually would mean multiple injections, whereas raw beetroot tastes good.

You can buy dried beetroot powder in many health food shops. That allows you to use large quantities, so remember the precaution.

There is quite a high level of oxalic acid in the tops (bad for you) so you should probably steam them. You can have two stacked pots, the upper with perforated bottom, and a lid. Put water in the lower and greens in the top and boil until the greens start to collapse a little. Season to taste. Another way is to have a bamboo or other perforated platform for the tops, inside a single pot with boiling water. It is the steam that does the cooking. Don't leave them till they are all collapsed and soggy. The less cooking you use the more healthy they will be.

Friday, September 18, 2009

Turmeric - A Curing Herb


Turmeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.
The anti-cancer effects of turmeric and curcumin have been demonstrated at all steps of cancer formation: initiation, promotion and progression. In addition to inhibiting the development of cancer, data obtained from several studies suggest that curcumin can also promote cancer regression when cancer is present. The protective effects of curcumin are only partially explained by its direct antioxidant effect. Other anti-cancer effects noted include the ability to: inhibit the formation of cancer-causing nitrosamines; enhance the body's levels of anti-cancer compounds such as glutathione; and promote the proper detoxification of cancer-causing compounds by the liver. Animal studies have shown that curcumin causes a marked decrease in the extent of prostate cell proliferation and a significant increase in prostate cancer cell apoptosis (death). The authors suggest that curcumin could be a potentially therapeutic anti-cancer agent, as it significantly inhibits prostate cancer growth.

Turmeric Nutritional Facts, for 100 grams:
Calories: 354
Calories from Fat: 83
Saturated Fat: 3g
Trans Fat: 0g
Total Fat: 10g
Cholesterol: 0mg
Sodium: 38mg
Total Carbohydrates: 65g
Dietary Fiber: 21g
Sugars: 3g
Protein: 8g
Vitamins
Vitamin A: 0%
Vitamin C: 43%
Vitamin K: 17%
Calcium: 18%
Iron: 230%

Monday, September 14, 2009

Tomatoes - A Red Juicy Cure


Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)
A famous Harvard study back in 1995 found that out of 48,000 men surveyed, those who ate 10 or more servings of tomatoes a week reduced their risk of prostate cancer by more than one-third. What’s more, they lowered their risk of aggressive prostate tumors (the kind that are really tough to treat) by half!

Tomato Nutritional Facts, for 100 grams:
Calories: 27
Calories from Fat: 2
Saturated Fat: 0g
Trans Fat: 0g
Total Fat: 0g
Cholesterol: 0mg
Sodium: 7mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 4g
Protein: 1g
Vitamins
Vitamin A: 25%
Vitamin C: 32%
Vitamin K: 15%
Calcium: 1%
Iron: 2%

Thursday, September 10, 2009

Green and Black Tea - A Curing Beverage


Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.
Bladder Cancer. One study compared people with and without bladder cancer. Researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. Another clinical study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.
Ovarian Cancer. Clinical research conducted on ovarian cancer patients in China, researchers found that women who drank at least one cup of green tea per day survived longer than those who didn’t drink green tea. In fact, those who drank the most green tea, lived the longest.
Skin Cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Research suggests that EGCG and green tea polyphenols have anti-inflammatory and anti-cancer properties that may help prevent the onset and growth of skin tumors.

Black Tea (brewed, prepared with distilled water) Nutritional Facts, for 100 grams:
Calories: 0
Calories from Fat: 0
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Viatmins
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 0%