GARLIC KILLS 14 KINDS OF CANCER AND 13 TYPES OF INFECTION. WHY DON’T DOCTORS PRESCRIBE IT?

 Garlic has, for hundreds of years, been utilized for its medicinal properties.

This strong vegetable comes with a trifecta of benefits to our body’s health. Garlic can pretty much eliminate many diseases. Here is a few that can be eliminated by garlic:

• Vibrio infection
• Yeast or Candida infection
• MRSA (Methicillin-Resistant Staphylococcus Aureus)
• Klebsiella infection
• Clostridium infection and mycobacterium tuberculosis
• Viral infections including vaccinia virus, human rhinovirus type 2, vesicular-stomatitis virus, parainfluenza versus type 3, herpes simplex (type 1 and 2)
• Helicobacter Pylori infection
• Mycotoxy-linked aflatoxicosis
• Excessive fungal growth in oral cavity or thrush
• Type B streptococcus infection
• HIV-1 infection
• Pseudomonas Aerigonosima (drug-resistant strains too)
• Cytomegalovirus infection

The list above is filled with a limited number of health issues that garlic can cure cause of its anti-infection properties. Garlic has been found to go far as heal and prevent cancer and this is no t new. An ancient physician (Hippocrates) had advised people to eat large amounts of crushed garlic to help aid in the cure of cancer.

In order to treat your cancer, crush six cloves of garlic daily. Usually, one pod comes with a dozen of cloves. After crushing the garlic cloves, leave them out for 15 minutes. During this time, the crushed garlic will release an important enzyme known as Allinase. Allinase is an enzyme thats responsible for the production of anti-cancer compounds and substances.

You can consume raw or cooked garlic placed in salads, sandwiches, and other dishes. Apparently, several studies have proven and shown that, consuming garlic this way leads to no effects from garlic.

Believe it or not, for a fact, this well-renowned veggie is in several scientific studies. Garlic is in MEDLINE that includes more than 4,000 studies dedicated to garlic. It is also included in the National Library of Medicine. If we were to take a in-depth look into these abstracts, we could then conclude that garlic is an imperative ingredient when it comes to treatment and the prevention of over one-hundred health conditions. The diseases include: diabetes, plaque buildup in arteries, DNA damage, mercury poisoning, and liver problems.

Recently, a published research on the renowned website “greenmedinfo.com” , has proven that garlic exhibits positive effects in almost more than 150 diseases and various other health issues. The majority of studies focused on the positive side effects of garlic when it involved cases in cardiovascular disease and cancer.

These two health concerns remain in the top of common fatalities in developed-countries and around the world. It is exceptionally low-cost and natural, and remedies like garlic, can actually help save lives. Even though, some have acknowledged the benefits of garlic; our doctors feel too comfortable with what they learned and yet insist on prescribing pharmaceutical drugs like candy. This should not stop you from utilizing garlic in your everyday meals. It is well-advised to add in vegetables, fruits and spices into your overall diet.

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BENEFICIAL BACTERIA LINKED TO A REDUCED RISK OF BREAST CANCER

(NaturalHealth365) Can probiotics really reduce the risk of breast cancer? The answer may surprise you.

Everyone seems to be talking about the benefits of probiotics these days, and with good reason. They have been linked with health effects like improved digestive and urinary function, a strongerimmune system, the healing of IBS and other inflammatory bowel issues plus so much more.

Reduce your risk of breast cancer by improving the health of breast tissue

Dr. Gregor Reid and collaborators found that specific harmful bacteria were present within the breasts of women afflicted with breast cancer. In contrast, beneficial bacteria were found in abundance within healthy breast tissue. The study results were published in the journalApplied and Environmental Microbiology in collaboration with the American Society for Microbiology.

Researchers now believe that beneficial bacteria in the breasts can actually help protect women from cancer. This means that taking probiotics could be a beneficial preventative practice for women against the disease.

The study looked at breast tissue from 58 women undergoing mastectomies or lumpectomies for either cancerous (45 women) or benign (13 women) tumors. An additional 23 healthy women who’d had breast enhancement or reduction surgery were also studied.

The benefits of probiotics work at the DNA level of cells

Culturing and DNA sequencing was used to identify the bacteria within the tissues. The women with breast cancer were found to have elevated levels of staph and E coli bacteria, which are known to cause harmful double-strand breaks in the DNA. The cells’ repair mechanism for this kind of break is very difficult and prone to error. Because of this, cancer very often develops.

By comparison, Streptococcus and Lactobacillus bacteria are found in the breasts of the women who are cancer-free. These bacteria are considered health-promoting and are known to have anticarcinogenic properties. Natural killer cells in the immune system control tumor growth, so a low level of them is associated with a higher likelihood of cancer. Streptococcus thermophilus produces antioxidants that reduce DNA damage.

Beneficial bacteria crucial to immune system health

The idea for this type of research came from an awareness of the fact that lower incidents ofbreast cancer is linked with women who are breastfeeding.  Human milk contains an abundance of beneficial bacteria, so the researchers speculated that increasing these levels could play a role in reducing cancer risk.

But, keep in mind, lactation is likely not necessary to improve bacterial flora in the breasts.  Spanish researchers have found that the probiotic lactobacilli reaches the mammary gland when ingested.  In fact, probiotics are well known for their ability to increase beneficial bacteria and reduce the presence of harmful strains.

Naturally, more research will help to determine how specific probiotics could be used to fight or prevent breast cancer.  But, for now, be sure to eat some probiotic-rich foods like, sauerkraut, miso soup or tempeh – every day.

References:

http://aem.asm.org/content/early/2016/06/06/AEM.01235-16.full.pdf+html

http://www.ncbi.nlm.nih.gov/pubmed/25114859

http://www.eurekalert.org/pub_releases/2016-06/asfm-bbm062216.php

http://www.lifeextension.com/News/LefDailyNews?NewsID=25418&Section=NUTRITION

BITTER MELON OR KARELA KILLS CANCER, STOPS DIABETES AND BOOSTS IMMUNE SYSTEM

The amazing health benefits of bitter melon or karela have been common knowledge and utilized by some indigenous populations for many years. This medicinal plant has been used to fight diabetes as well as malignant diseases, such as cancer.

In the video below, Dr. Vikram Chauhan explores the top 10 health benefits of this remarkable natural remedy.

Numerous studies have found that bitter melon is extremely beneficial for the treatment of certain types of cancers due to its active ingredients, which inhibit the glucose metabolism in malignant cells thus reducing their carbohydrate supply and starving them to death.

As reported by scientists from Saint Louis University Cancer Center, bitter melon not only destroys cancer cells with its strong anticancer properties, but it also prevents cancer cells from spreading or reforming. A separate team of experts from the University of Colorado Cancer Center found that bitter melon juice can eliminate the side effects experienced during chemotherapy, and can slow down pancreatic tumor growth.

What makes bitter melon so effective is the ingredient glycoprotein lectin, which provides the same effects as insulin due – it reduces glucose concentration in the blood and acts as an immunomodulator. That’s why this plant is highly beneficial for treatment of liver, prostate, colon and lung cancer, leukemia and neuroblastoma.

However, bitter melon is not recommended for pregnant and breastfeeding women as well as children.

Native to South Asia and South America, bitter melon, also known as Goya, Bitter Gourd, Karela, or Balsam Pear and thrives in hot and damp climates including Africa, Aisa, South America and the Caribbean. Bitter melon grows on a vine with yellow flowers and fragmented leaves and is extremely bitter in taste. It’s quite similar in form to zucchini with an elongated shape. Its colors change from green to orange-yellow as it grows.

The ripe fruit opens in three parts and releases many red seeds. While many Eastern nations use it as food, the rest of the world uses it as a medicine.

Nutritional value of 100 grams of fresh, raw bitter melon:

Vitamin K – 4.8 mg
Vitamin B1 (thiamin) – 0,040 mg
Vitamin B2 (riboflavin) – 0,040 mg
Vitamin B3 (niacin) – 0,400 g
Vitamin C – 84 mg
Calories – 17 kcal
Carbohydrates – 3.70 g
Dietary fiber – 2.8 g
Fat – 0317 g
Folate – 27 µg
Protein – 1.00 g
Potassium – 296 mg
Calcium – 19 mg
Phosphorus – 31 mg
Magnesium – 17 mg
Sodium – 5 mg

Since it contains only 17 calories per 100g, bitter melon has a low calorific value. However, its pods are rich sources of phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. To be more specific, bitter melon is abundant in vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, and manganese.

Plus, it contains high amounts of iron, twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana. However, there’s one downside to this fruit and it’s the extremely bitter taste it has, which puts many people off from eating it, even though it has plenty to offer in terms of health benefits.

The health benefits of bitter melon are not only limited to cancer. This fruit has also been proven beneficial in the treatment of asthma, skin infections, stomach problems, hypertension, and diabetes. In fact, bitter melon has long been used as part of natural medicine in China, India, Africa, and South America.

There are several ways of consuming it – cooked, juiced, raw or in a tincture. The one down side is if you consume too much it can induce diarrhea and abdominal pain, so take it easy when eating it.

Pancreatic Cancer

The anticancer properties of bitter melon in relation to pancreatic cancer were confirmed by a clinical study conducted by the University of Colorado. The results of the study revealed bitter melon reduced the size of the pancreatic tumors by 64%.

The researchers found that bitter melon extract lowers the glucose metabolism in pancreatic cells thus destroying them. Scientists also examined whether the extract could be applied directly to pancreatic cancer cells since it showed positive results on patients with Diabetes Type 2, which often precedes pancreatic cancer. The study results showed that lab mice fed on bitter juice had 60% lower risk of developing cancer than the control group.

Breast Cancer

A study conducted in 2010 found that bitter melon extract is also beneficial for treatment of breast cancer. It acts in the same way as with pancreatic cancer inhibiting cancer cell growth by inducing apoptotic cell death. This apoptosis was followed by increased polymerase cleavage and caspace activation.

The study also confirmed that bitter melon extract modulates signal transduction pathways for inhibition of breast cancer cell growth and can be used as a dietary supplement for prevention of breast cancer.

Diabetes

Bitter melon packs high amounts of the phyto-nutrient polypeptide-P, which is a plant insulin beneficial for reducing blood sugar levels. Plus, bitter melon has charantin, a unique phyto-constituent that also produces a hypoglycemic effect in the body. What phytonutrient does is raise glucose metabolism and glycogen synthesis inside the cells of liver, muscle and adipose tissue, thus reducing blood sugar levels and supporting the treatment of type 2 diabetes. Three major compounds found in bitter melon were identified as hypoglycemic agents:

Vicine – Vicine induced hypoglycemia in non-diabetic fasting rats by intraperitoneal administration.

A clinical study, conducted in January 2011 and published in the Journal of Ethnopharmacology, confirmed that using 2000mg bitter melon per day can considerably reduce blood glucose levels in patients with diabetes type 2.

Charantin – it is a typical cucurbitane: type triterpenoid and a substance with antidiabetic properties. Researchers have found that this compound is more powerful than the oral agent tolbutamide.

Polypeptide – when injected subcutaneously, this p- a hypoglycemic protein reduces blood glucose levels in gerbils, langurs and humans. As it acts in a similar way to insulin in the human body, it can be used as a plant-based insulin replacement in patients with diabetes type 1.

EATING RAW GARLIC TWICE A WEEK REDUCES CANCER RISK BY 44 PERCENT

Eating raw garlic twice a week reduces your cancer risk by 44%, without any side effects whatsoever. That’s a statistic the cancer industry cannot claim. 

The reason so many people die after conventional cancer treatment is that, beside indiscriminately damaging healthy cells, chemotherapy also triggers them to secrete a protein that actually sustains tumour growth and encourages resistance to further treatment. It is only because of forces that have carefully conspired to thwart meaningful advances in ‘alternative’ cancer research and treatment over the past century that chemotherapy is even still practiced. (What reality do we in live when cut, poison and burn are considered the only acceptable ways to treat cancer?)

The Power of Garlic

Garlic (Allium sativum) is a member of the onion family Alliaceae. Garlic has been used throughout history for both itsculinary and medicinal properties. Garlic’s distinctive characteristics arise from sulfur, which constitutes almost 1% of its dry weight. Although garlic does not typically serve as a major source of essential nutrients, it may contribute to several dietary factors with potential health benefits, including the presence of oligosaccharides, arginine-rich proteins and, depending on soil and growing conditions, selenium and flavonoids.

Preclinical models provide rather compelling evidence that garlic and its associated components can lower the incidence of breast, colon, skin, uterine, esophagus, and lung cancers. uppression of nitrosamine formation continues to surface as one of the most likely mechanisms by which garlic retards cancer.

The ability of garlic to inhibit tumors due to different cancer-inducing agents and in different tissues indicates that a generalized cellular event is likely responsible for the change in tumor incidence and that the response is highly dependent on environmental or other types of biological insults. Because metabolic activation is required for many of these carcinogens, there is likelihood that either phase I or II enzymes are altered.

A breakdown of allicin appears to be necessary for achieving maximum tumor inhibition. Allyl sulfur compounds preferentially suppress neoplastic over non-neoplastic cells.[1]

It is becoming increasingly clear that the response to allyl sulfurs relates to their ability to form free radicals rather than to serve as an antioxidant.[2] Allyl sulfurs may bring about changes by influencing the genomic expression by affecting histone homeostasis.

Garlic has even been found to be 100 times more effective than antibiotics at fighting the disease-causing bacteria most commonly responsible for food-borne illnesses.

44% Reduction in Cancer Risk

Researchers at the Jiangsu Provincial Centre for Disease Control and Prevention claim to have found a protective association between the intake of raw garlic and lung cancer, advocating that, “garlic may potentially serve as a chemopreventive agent for lung cancer.”

The study, published online in the journal Cancer Prevention Research[3], notes that Chinese medicine has used garlic since 2000 BCE. The authors suggest compounds such as diallyl sulfide–that are released when a garlic bulb breaks into cloves–may contribute to the herb’s potential preventative powers. The researchers did not look at cooked garlic in this study.

A number of studies on garlic have appeared dealing with diallyl sulfide and cancer. One from the Republic of Korea cites diallyl disulfide (DADS) as the most prevalent oil-soluble sulfur compound in garlic, inhibiting cell proliferation in many cell lines. Scientists there examined DADS ability to kill cells in a process involving free radical production. They found that the famous tumor suppressor gene, p53, arrested the cell cycle when DADS treatment was present. Cancer cells died following 24 hour DADS treatment that activated the p53 gene. They also found that DADS induced cell death was prevented by treatment with a compound known to prevent p53 dependent cell death by reducing free radical levels in the mitochrondria, the cellular furnaces. Their results showed that mitochrondrial free radicals may serve as second messengers in DADS-induced cell death, which requires activation of p53. That study was found in the January Journal of Biochemical and Molecular Toxicology.

When scientists looked at 4,500 adults in perfect health and 1,424 adults with lung cancer, they discovered that those who ate raw garlic at least twice weekly had a significantly lower chance of contracting lung cancer. Scientists worked it out to be a 44% less likely chance. Findings were similar even if the adults smoked or were near cooking fumes, with a 30% less likely chance.

The researchers conducted face-to-face, standardised interviews in China with 1,424 lung cancer patients and 4,543 healthy controls which aimed to find out about participants’ lifestyles and diets – in particular how much garlic they ate and whether they smoked.

According to the researchers the “effective components in garlic in lung cancer chemoprevention warrant further in-depth investigation.”

Supplement opportunities

The researchers suggested that diallyl sulphide – a compound released when a garlic bulb sprouts into cloves – may be at the root of garlic’s preventative potential.

Diallyl sulphide is a breakdown of allicin, an antibiotic and anti-fungal compound largely depleted by cooking or pickling.

While the study concentrated primarily on garlic in its raw state, it can also be consumed in tablet, oil, powder, aged and cooked form.

Garlic (allium sativum) is an important ingredient of Chinese medicine and can be found within many traditional herbal remedies and traditional Chinese medicines (TCMs).

Yet proclamations of these health properties can be found outside of China too. The World Health Organisation’s guidelines recommend a dose of around one clove of fresh garlic for adults per day. While garlic tablets are a licensed drug in Germany, where they are prescribed for the treatment of atherosclerosis.

Most of us buy garlic at a supermarket. We don’t know what kind it is, how fresh it is or where it’s grown. But there’s a good chance it comes from China, which produces 75 percent of the world’s supply — and whose food exports have come under scrutiny after recent discoveries of tainted pet food ingredients, toothpaste and more.

According to Euromonitor International, China produced 13,719,1000 tonnes of the world’s 17,789,7000 tonne supply of garlic in 2012.

Garlic is the United States’ biggest fresh-vegetable import from China, which sent 138 million pounds of it worth more than $70 million last year. The U.S. also gets small amounts from Mexico, Argentina and about 15 other countries.

The U.S. Department of Agriculture’s Foreign Agricultural Service says dehydrated Chinese garlic imports increased 384 percent in the past 10 years. Independent lab tests found “high levels of lead, arsenic and added sulfites in two supermarket-brand imported garlic powders from store shelves.”

My advice is to buy garlic locally if you can and avoid chinese garlic whenever possible.

Article references:

[1] Sakamoto, Lawson, and Milner 1997.

[2] Antosiewicz et al. 2008

‘HUGE VICTORY FOR HEALTH’: FDA ORDERS ANTIBACTERIALS REMOVED FROM SOAPS

Triclosan has been shown to disrupt hormones and muscle function, environmental groups say.

The U.S. Food and Drug Administration (FDA) on Friday issued a rule banning antibacterials in soap, which the agency said were no more effective than simple soap and much more harmful for the environment and consumer health.

The FDA gave companies a year to remove chemicals such as triclosan and triclocarban from their products or take them off the shelves entirely, and an additional year to get rid of ingredients like benzalkonium chloride, which are less commonly used.

“Consumers may think antibacterial washes are more effective at preventing the spread of germs, but we have no scientific evidence that they are any better than plain soap and water,” Janet Woodcock, M.D., director of the FDA’s Center for Drug Evaluation and Research (CDER), said in a statement. “In fact, some data suggests that antibacterial ingredients may do more harm than good over the long-term.”

As environmental and public health groups have noted, triclosan has been shown to disrupt hormones and muscle function. And although the chemical kills bacteria by breaking open their cell walls, the process takes up to nine hours—so it is ineffective when simply washing hands.

“This decision by the FDA is a huge victory on behalf of human health and the environment,” saidEnvironmental Working Group (EWG) president and co-founder Ken Cook.

The organization, which has offices in California, previously found “widespread” triclosan contamination in the San Francisco Bay.

Mae Wu, a senior attorney in the Health Program at the Natural Resources Defense Council (NRDC), said, “Consumers have waited a long time for this sensible safeguard. Banning triclosan in these products is a huge step toward ensuring that the soaps we use every day on our bodies are safer.”

“But,” she added, “FDA also needs to act quickly to ascertain the safety of at least two other chemicals (benzalkonium chloride and benzethonium chloride) in these products that are suspected of posing serious health risks. Consumers must never be treated as guinea pigs.”

Many companies have already removed triclosan from their soaps, after the FDA issued a separate proposed rule in 2013 requiring manufacturers prove their antibacterial products are safe and effective.