Figs are REAL CURE

Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors. In addition, the U.S. Department of Agriculture says figs, which contain vitamin C and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.
The Cure of an Old Man of one hundred and five as effected about 6 years before his death with 8 lbs of figs, the cancer which began at the corner of his mouth had eaten his jaw, cheek and half down his Throat, yet was [missing] perfectly cured and never [missing]wed any tendency to return. [missing]e first application will [missing] attended with a good [missing]al of pain but afterwards the patient will find ease and relief from every dressing. A Woman who who had been afflicted with a Cancer for ten years was perfectly cured her breast bled excessively twelve pounds of figs cured her. Three figs at a time split, if it will cover the part.

Fig Nutritional Facts, for 100 grams
Calories: 249
Calories for Fat: 8
Saturated Fat: 0g
Trans Fat: 0g
Total Fat: 1g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 64g
Dietary Fiber: 10g
Sugars: 48g
Protein: 3g
Vitamins
Vitamin A: 0%
Vitamin C: 2%
Vitamin E: 2%
Vitamin K: 19%
Vitamin B6: 5%
Calcium: 16%
Iron: 11%

Carrot - sweet cure.

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.
The anti-cancer properties of carrots are enhanced 25 percent if they are cooked whole rather than chopped up beforehand, a study has found.
They taste better too, according to scientists at Newcastle University, because more of their sugar is retained.
"Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked," said lead researcher Dr Kirsten Brandt.
"By cooking them whole and chopping them up afterwards, you are locking in both taste and nutrients."
Brandt, along with colleagues at the University of Denmark, discovered the health benefits of the anti-cancer substance falcarinol in carrots four years ago.
A blind taste test they conducted among 100 people also found 80 percent preferred the taste of whole-cooked carrots.

Carrot Nutritional Facts, per 100 grams
Calories: 35
Calories from Fat: 1
Saturated Fat: 0g
Trans Fat: 0g
Total Fat: 0g
Cholesterol: 0mg
Sodium: 78mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugars: 5g
Protein: 1g
Vitamins
Vitamin A: 276%
Vitamin C: 4%
Calcium: 3%
Iron: 5%