The Untold Story of Broccoli

BROCOLI
Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have not been shown to reduce the presence of these compounds.
Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.
Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also shown that it is beneficial in the prevention of heart disease.

The Untold Health Benefit of Flaxseed

Some call it one of the most powerful plant foods on the planet. There’s some evidence it can help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries: flaxseed.
Flaxseed was cultivated in Babylon as early as 3000 BC, according to the Flax Council of Canada. By the 8th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. Fast-forward 13 centuries and some experts would say we have preliminary research to back up what Charlemagne suspected all those years ago.
These days, flaxseed is found in all kinds of foods, from crackers to frozen waffles to oatmeal. In the first 11 months of 2006, 75 new products were launched that listed flax or flaxseed as an ingredient. Not only has consumer demand for flaxseed gone up, agricultural use has also increased -- to feed all those chickens laying eggs that are higher in omega-3 fatty acids.
Although flaxseed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients:
• Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
• Fiber. Flaxseed contains both the soluble and insoluble types.

Although Lilian Thompson, PhD, an internationally known flaxseed researcher from the University of Toronto, says she wouldn’t call any of the health benefits of flax "well established," research indicates that flax’s possible health benefits include reducing the risks of certain cancers as well as cardiovascular disease and lung disease. Here are more details:

Cancer
Recent studies have suggested that flaxseed may have a protective effect against cancer, particularly breast cancer, prostate cancer, and colon cancer. At least two of the components in flaxseed seem to contribute, says Kelley C. Fitzpatrick, M.Sc., director of health and nutrition with the Flax Council of Canada.
In animal studies, the plant omega-3 fatty acid found in flaxseed, called ALA, inhibited tumor incidence and growth.
Further, the lignans in flaxseed may provide some protection against cancers that are sensitive to hormones. Some studies have suggested that exposure to lignans during adolescence helps reduce the risk of breast cancer, Thompson says.
Lignans may help protect against cancer by:
• Blocking enzymes that are involved in hormone metabolism.
• Interfering with the growth and spread of tumor cells.
Some of the other components in flaxseed also have antioxidant properties, which may contribute to protection against cancer and heart disease.

Coming out soon. Get a copy for anybody with a life-threatening disease. Price: $25/N400 (wholesale)

Research Report Confirms that Graviola Sour Sop 10000 More Effective and Stronger Than Chemotherapy

Graviola, also called Brazilian pawpaw, soursop, and guanaba, in addition to numerous other names, refers to a particular tree or its fruit. The fruit is green and heart shaped, and about six to eight inches (15.24-20.32 cm) in diameter. The tree is found in Nigeria, South America and on numerous tropical islands and grows best in rainforest climates. The pulp of the fruit is popular in juices, sherbets, and smoothies, and exhibits notes of tangy and sweet. It can also be peeled and eaten, though some find the taste alone too sour.
As a fruit, graviola may not prove exceptional, but it certainly has an extended history of use in ancient and now modern herbal remedies. In early times, the leaves of the graviola were used for tea to reduce swelling of the mucus membranes (catarrh) or to treat liver disease. The black seeds were often crushed and used as a vermifuge. All parts of the tree might be ground and used as a sedative or as an anti-convulsant. The fruit was used to reduce joint pain, to treat heart conditions, as a sedative, to induce labor, or to reduce coughing or flu symptoms.
Research shows that extracts from Graviola tree also known as miraculous tree benefit humanity in the following ways:
• Protect your immune system and avoid deadly infections
• Attack cancer safely and effectively with an all-natural therapy that does not cause extreme nausea, weight loss and hair loss
• Feel stronger and healthier throughout the course of the treatment
• Boost your energy and improve your outlook on life
One of America’s biggest billion-dollar drug makers began a search for a cancer cure and their research centered on Graviola, a legendary healing tree from the Amazon Rainforest. Various parts of the Graviola tree-including the bark, leaves, roots, fruit and fruit-seeds-have been used for centuries by medicine men and native Indians in South America to treat heart disease, asthma, liver problems and arthritis. Going on very little documented scientific evidence, the company poured money and resources into testing the tree’s anti-cancerous properties-and were shocked by the results. Graviola proved itself to be a cancer-killing dynamo.
The source of this information is just as stunning: It comes from one of America ’s largest drug manufacturers, the fruit of over 20 laboratory tests conducted since the 1970’s! What those tests revealed was nothing short of mind numbing… Extracts from the tree were shown to:
• Effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer.
• The tree compounds proved to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug!
• What’s more, unlike chemotherapy, the compound extracted from the Graviola tree selectively hunts down and kills only cancer cells. It does not harm healthy cells!
An internet site posed this question and attempted to provide an answer. “If the amazing anti-cancer properties of the Graviola tree have been extensively researched-so why haven’t you heard anything about it? If Graviola extract is as half as promising as it appears to be-why doesn’t every single oncologist at every major hospital insist on using it on all his or her patients? The spine-chilling answer illustrates just how easily our health-and for many, our very lives(!)-are controlled by money and power.”
When researchers at the Health Sciences Institute were alerted to the news of Graviola, they began tracking the research done on the cancer-killing tree. Evidence of the astounding effectiveness of Graviola-and its shocking cover-up-came in fast and furious… … The National Cancer Institute performed the first scientific research in 1976. The results showed that Graviola’s “leaves and stems were found effective in attacking and destroying malignant cells.”
Inexplicably, the results were published in an internal report and never released to the public. Since 1976, Graviola has proven to be an immensely potent cancer killer in 20 independent laboratory tests. A study published in the Journal of Natural Products, following a recent study conducted at Catholic University of South Korea stated that one chemical in Graviola was found to selectively kill colon cancer cells at “10,000 times the potency of (the commonly used chemotherapy drug) Adriamycin…” …The most significant part of the Catholic University of South Korea report is that Graviola was shown to selectively target the cancer cells, leaving healthy cells untouched. Unlike chemotherapy, which indiscriminately targets all actively reproducing cells (such as stomach and hair cells), causing the often devastating side effects of nausea and hair loss in cancer patients. …A study at Purdue University recently found that leaves from the Graviola tree killed cancer cells among six human cell lines and were especially effective against prostate, pancreatic and lung cancers.

What You Need to Know About Garlick

GARLICK
Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health

The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.

Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens.

Garlic's health benefits and medicinal properties have long been known. Garlic has long been considered a herbal "wonder drug", with a reputation in folklore for preventing everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy). Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.

The National Cancer Institute of the US National Institute of Health said Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract. They stressed that most of their studies evaluated different types of garlic preparations and used them in varying amounts.

In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it's likely to have. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health. In my experience it certainly tastes better so I buy organic whenever possible whether or not it's best for my health. Some people prefer to take garlic supplements. These pills and capsules have the advantage of avoiding garlic breath.

Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.

Studies have shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging "free radicals". Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract.

There are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it's best avoided before surgery. Research published in 2001 concluded that garlic supplements can cause a potentially harmful side effect when combined with a type of medication used to treat HIV/AIDS.

ARE LEFT OVER ONIONS POISONOUS?

A friend sent in this today. Though not yet verified, I feel I should share it with our readers. There is nothing wrong in being careful.

I have used an onion which has been left in the fridge, and sometimes I don't use a whole one at one time, so save the other half for later.

Now with this info, I have changed my mind....will buy smaller onions in the future.

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

The guy who gave us our tour is named Ed. He's one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula. He's even developed sauce formula for McDonald's.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially- made Mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the POTATOES.

He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

So, how's that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year.'

Also, dogs should never eat onions. Their stomachs cannot metabolize onions .Please remember it is dangerous to cut onions and try to use it to cook the next day ,it becomes highly poisonous for even a single night and creates Toxic bacteria which may cause Adverse Stomach infections because of excess Bile secretions and even Food poisoning.

Moringa was Helpful When I had Cancer: It Helps in Rebuilding Immunity in Miraculous Way that Fights ALL DISEASES!

Moringa oleifera, or the horseradish tree, is a pan-tropical species that is known by such regional names as benzolive, drumstick tree, kelor, marango, mlonge, mulangay, nébéday, saijhan, and sajna. In Nigeria, the Hausas call it Bagaruwar maka, Bagaruwar masar, Barambo, Koraukin zaila, Rimin nacara, Rimin turawa, Samarin danga, Shipka hali, Shuka halinka, Zogall and Zogalla-gandi. The Igbos call it Odudu oyibo, Okwe oyibo, Okwe olu, Uhe, Oku-ghara-ite and Okochi egbu while the Yorubas call it Adagba malero, Ewele, Ewé ilé, Ewe igbálé, Idagbo monoyé ("the tree which grows crazily").

Over the past two decades, many reports have appeared in mainstream scientific journals describing its nutritional and medicinal properties. Its utility as a non-food product has also been extensively described, but will not be discussed herein, (e.g. lumber, charcoal, fencing, water clarification, lubricating oil).
India's ancient tradition of ayurveda says the leaves of the Moringa tree prevent 300 diseases. Modern science confirms the basic idea. Modern research has found that Moringa leaves, as well as other parts of the tree, have been used since ancient times in systems of traditional medicine in several cultures. Moringa has been used for inflammation, malnutrition, wounds, diabetes, iron deficiency, high blood pressure and other conditions.

Three non-governmental organizations in particular—Trees for Life, Church World Service and Educational Concerns for Hunger Organization—have advocated Moringa as “natural nutrition for the tropics.” Leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Moringa is especially promising as a food source in the tropics because the tree is in full leaf at the end of the dry season when other foods are typically scarce.

Moringa pods can be cooked in a variety of ways. Until they become too woody to snap, they can be cooked much like green beans or asparagus. Choose fresh, dark green leaves. They taste better and are more nutritious.

Remove the stems from the leaves. Cook the leaves as you would any other green leafy vegetable, like spinach.

In India, people add Moringa leaves to curries and soups, or even pickle them. We suggest adding the leaves to traditional foods in your area. This seems to be more acceptable than "new" types of food.

Scientific research has proven that these humble leaves are in fact a powerhouse of nutritional value. John Hopkins University studies now point to the elevation of a variety of detoxication and antioxidant enzymes and biomarkers as a result of treatment with Moringa or with phytochemicals isolated from Moringa (39,40,76,131). Antibiosis and cancer prevention are two examples of areas of Moringa research for which the existing scientific evidence appears to be particularly strong.

Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs.

 Unfortunately, even while science sings the praise of Moringa leaves, this vital information has not reached the people who need it most.
 The ayurvedic medicine of India has many uses for Moringa tree products, such as a natural antibiotic, an aid in childbirth, for treating liver disorders, and many other uses.
 Villagers in Oman use Moringa oil to treat stomach disorders. They also use it in perfume and hair oil.
 In Haiti, villagers boil Moringa flowers in water and drink the tea as a powerful cold remedy.
 Dried Moringa leaves treat diarrhea in Malawi, Africa.

Moringa leaf powder can be used as a tea, added to beverages, sprinkled on food or taken in capsules. It can be used in cooking, but high temperatures destroy some of the nutrients. A teaspoonful or so can be placed directly under the tongue and washed down with water, but care must be taken not to breathe the fine powder.
Moringa leaf powder is loaded with nutrition, easy to store and easy to use. The ways to incorporate Moringa leaf powder into the diet are truly endless.


YOU GROW IT ANYWHERE

The Moringa tree is native to northern India, but today it is common throughout the tropical and sub-tropical regions of Asia, Africa, and Latin America.
Moringa trees grow easily from seeds or cuttings. They grow quickly even in poor soil and bloom 8 months after planting.

To grow from a cutting:
After the trees have stopped producing fruits each year, branches need to be cut off so that fresh growth may take place. These branches are excellent for growing new trees.

1. Make a cutting at least 1" (2.5cm) in diameter and at least six feet (1.8m) long.
2. Dig a hole 3 ft. (1m) x 3 ft. (1m) and 3 ft. (1m) deep.
3. Place cutting in this hole and fill with a mixture of soil, sand and composted manure. Pack firmly around base of the cutting. Form a slight dome or cone shape, sloping down away from the cutting. It is desirable that water not touch the stem of the new tree.
4. Water generously, but do not drown the cutting in water.
In India, the custom is to put some cow dung on top of the open end of the cutting. This is an excellent way to protect the cutting from pests.

To grow from seed:
Moringa seeds have no dormancy periods and can be planted as soon as they are mature.

In the ground:
It is best to plant the seeds directly where the tree is intended to grow and not transplant the seedling. The young seedlings are fragile and often cannot survive transplanting. To plant seeds directly in the ground:
1. Choose an area with light and sandy soil, not heavy with clay or water-logged.
2. Dig holes 1 ft (30 cm) square and 1 ft deep. Back-fill the holes with loose soil. Compost or manure will help the tree grow better, even though Moringa trees can grow in poor soils.
3. Plant 3 to 5 seeds in each hole, 2 in. (5 cm) apart. Plant the seeds no deeper than three times the width of the seed (approximately ½ in. or 1.5 cm -- the size of one's thumbnail).
4. Keep the soil moist enough so that the top soil will not dry and choke the emerging saplings, but it should not too wet or else the seeds can drown and rot.
5. When the saplings are four to six inches tall, keep the healthiest sapling in the ground and remove the rest. Termites and nematodes can kill a young sapling. Take measures to protect saplings from these two dangers.
Note: If the soil is heavy, dig a larger hole of up to 3 ft (90 cm) in diameter and 3 ft deep, and backfill with 1 part sand and 2 parts original soil. Added compost or manure will help.

In Plastic Bags:
When it is not possible to plant directly in the ground, use the following method:

1. Fill seedling bags with light soil mixture, i.e. 3 parts soil to 1 part sand.
2. Plant two or three seeds in each bag, ¼ in. (0.5 cm) deep.
3. Keep moist but not too wet. Germination will occur within two weeks.
4. Remove extra seedlings, leaving one in each bag.
Seedlings can be transplanted after four to six months when they are 2-3 ft (60-90 cm) high.