Turmeric Curcumin: Curing Cancer, Diabetes and More

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Check out this video on the positive health effects of turmeric curcumin(cumin). New research is showing that it may help prevent and treat cancer, diabetes, inflammation, arthritis and even AIDS. This wonder drug needs more attention and should brought into the mainstream. At least one case of a woman curing breast cancer has shocked the mainstream medical world. Turmeric is not the only natural way to cure cancer, there are many other super-foods that cure diseases that are being suppressed my big pharma and their buddies in the FDA. Share this video and do you part to break the monopoly on medicine!

Research Shows Cancer Cells Thrive on Sugar

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(NaturalNews) Do you have a sweet tooth? If so, your dietary habits could be significantly adding to your risk of developing cancer. New research published in the journal Nature Medicine has confirmed that processed sugar is one of the primary driving forces behind the growth and spread of cancer tumors, so much so that the future of cancer screening could rely on scanning the body for sugar accumulation.

Scientists from University College London (UCL) in the U.K. made this discovery after experimenting with a new cancer detection method that involves utilizing a unique form of magnetic resonance imaging (MRI). After sensitizing an MRI scanner to look specifically for glucose in the body, it was revealed that cancer tumors, which feed off sugar, light up brightly as they contain high amounts of sugar.

“The new technique, called ‘glucose chemical exchange saturation transfer’ (glucoCEST), is based on the fact that tumors consume much more glucose (a type of sugar) than normal, healthy tissues in order to sustain their growth,” explains a recent UCL announcement, noting that tumors appear as “bright images” on MRI scans of mice.

Traditionally, cancer screenings have involved the use of low-dose radiation injections to identify the presence of tumors, which makes sense as radiation is another known cause of cancer. The things that trigger and promote cancer development and spread, in other words, can also be used by doctors to detect it inside the body. And now sugar can officially be added to this list.

“The method uses an injection of normal sugar and could offer a cheap, safe alternative to existing methods for detecting tumors, which require the injection of radioactive material,” says Dr. Simon Walker-Samuel, lead researcher of the study from the UCL Centre for Advanced Biomedical Imaging (CABI).

Interestingly, it was also noted by the study’s senior author that the amount of sugar in “half a standard sized chocolate bar” is all it takes to effectively identify the presence of tumors using the glucoCEST method. This is astounding, as it suggests that even relatively low amounts of sugar have the potential to promote cancer proliferation.

Many cancer tumors respond directly to insulin produced by sugar consumption

The UCL study is hardly the only one to have identified a connection between processed sugar consumption and diseases like cancer. Other research, including that being currently being conducted by Dr. Robert H. Lustig, M.D., a Professor of Pediatrics in the Division of Endocrinology at the University of California, San Francisco (UCSF), confirms that the bulk of chronic illnesses prevalent today are caused by sugar consumption.

You can watch a presentation from Dr. Lustig entitled Sugar: The Bitter Truth here:

As far as cancer is concerned, hormones produced by the body in response to sugar consumption also feed cancer cells. This means that every time you down a soda or eat a piece of cake, your body produces certain chemicals that tell cancer cells to not only start taking up sugar, but also to grow in size and spread.

“What we’re beginning to learn is that insulin can cause adverse effects in various tissues, and a particular concern is cancer,” says Dr. Lewis Cantley, head of the Beth Israel Deaconess Medical Center (BIDMC) at Harvard University, as quoted during an interview with CBS’ 60 Minutes.

“If you happen to have a tumor that has insulin receptors on it, then it will get stimulated to take up the glucose that’s in the bloodstream,” he adds. “So rather than going to the fat or to the muscle, the glucose now goes into the tumor, and the tumor uses it to grow.”

Learn more: http://www.naturalnews.com/041232_cancer_cells_processed_sugar_research.html

Source: Raw For Beauty

Study Reveals E-Cigarettes Contain Formaldehyde and Produce Toxic Secondhand “Smoke”

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The trendy e-cig may not be as “safe” as originally thought. A new study shows that they contain volatile organic compounds, acetone, formaldehyde, acetaldehyde, benzopyrene as well as silicate and various metal particles. The German Cancer Research Center, Heildelberg calls the e-cigarette, “An uncontrolled experiment with Consumers.”

Electronic cigarettes are not emission-free. E-cigarettes contain volatile organic substances, including propylene glycol, flavors and nicotine, and are emitted as mist or aerosol into indoor air. Study showed that these ultrafine liquid particles of less than 2.5 micrometer in diameter may penetrate deeply into the lungs. Study further showed that these e-cigarettes produce substantially fewer ultrafine particles than conventional cigarettes, however, the substances emitted by e-cigarettes may be inhaled by non-users when used indoor. Second-hand exposure to e-cigarette emission which may lead to adverse health effects cannot be excluded says the German Cancer Research Center, Heildelberg.

The study goes on to say that the findings revealed the following about the emissions of e-cigarette: a) besides glycol (the main ingredient), nicotine, flavors, tobacco-specific nitrosamines, volatile organic compounds, acetone, formaldehyde. acetaldehyde, benzo(a)pyrene as well as silicate and various metal particles are present, and b) the particle size is between I00 and 600 nanometers, which is comparable to the particle size found in tobacco smoke of conventional cigarettes. The levels of most harmful substances are lower in thee-cigarettes than in conventional cigarette smoke, but they do accumulate in indoor air.

Not that anyone needed a study to tell them that inhaling unknown vapors is unhealthy, but it is good to know that it does produce “secondhand” harms so people can take precautions around their children and others. The one thing that we can definitely count on from this study is that it will not be long before the state begins violating the property rights of business owners by mandating that they disallow e-cig smoking on their private property.

Source:http://www.realfarmacy.com

5 Important Health Benefits of Cherries

Cherries are one of the most popular summer fruit, with around two million tonnes being produced worldwide every year! Thankfully, cherries are also wonderful for our health! That deep, dark red hue is a good sign that they pack an array of nutrients, vitamins and minerals. The benefits of cherries range from helping to relieve pain, prevent diseases like cancer and slow down the aging process. Read on to find out how cherries can help improve our health.

Help Fight Cancer & Disease

Cherries are very rich in antioxidants – you can tell simply by observing their deep red hue. Antioxidants help scavenge free radicals which induce damage to our DNA and cells in our body. When we consume a large quantity of antioxidants, they replace the free radicals in our body before they can cause any harm to our health.

Cherries are rich in queritrin (a flavonoid), which has been found by researchers to be one of the most potent anti-cancer antioxidants. They also contain ellagic acid (potent anti-carcinogen and anti-mutagenic which eradicate cancer cells in the body) and perillyl alcohol (POH) which is extremely powerful in destroying proteins that the cancer cells need to grow.

Powerful Anti-Inflammatory (Arthritis, Gout, Migraines)

Cherries, similar to berries, help fight off inflammation in the body thanks to their high concentration of free-radical scavenging antioxidants. The anthocyanins and bioflavonoids in cherries slow down COX-1 and COX-2 pro-inflammatory enzymes, which means that individuals suffering from arthritis and gout will experience major pain relief from a reduction in inflammation.

By helping reduce inflammation in the body, cherries also help eliminate migraine headaches. In fact, cherries work so well at reducing headaches and migraines, that they have been found to be just as effective as aspirin and ibuprofen!

“Brain Food” – Improve Memory

Anthocyanins in cherries produce powerful effects in the brain, such that they improve circulation of blood and thus increase the ability of neurons to communicate more effectively. This means better memory and reduced risk of developing diseases like dementia or Alzheimer’s disease.

Help You Lose Weight

Cherries, like all fruit, can actually help you lose weight! Foods that are high in vitamins, minerals and phytonutrients help signal to the brain that the body has received ample nutrients and will shut off the hunger signal. When we consume empty-calorie foods (anything highly processed and packaged), we feel as though we can eat 500 times the amount of those foods and STILL not be satiated. This is because these foods are stripped of nutrients, and thus our body gets confused and wants to keep eating until it has fulfilled it’s nutrient needs.

Cherries have been extensively studied and have proven to lower total body weight, reduce belly fat and cholesterol. Specifically, tart cherries have the potential to limit the uptake of fat into the body and help control blood cholesterol levels.

Reset Circadian Rhythms

Cherries contain the antioxidant melatonin which is released when we sleep, and helps regulate our circadian rhythms. Our body rapidly absorbs melatonin, so if you want to sleep easy, eat a cup or two of cherries before you go to bed. Not much melatonin is present in the body, so consuming foods that contain this antioxidant is a wonderful way to naturally treat insomnia and help you sleep better.

Sources:

http://articles.mercola.com/sites/articles/archive/2004/01/17/cherries-health.aspx

McCune, L., Kubota, C., Stendell-Hollis, N., & Thomson, C. (2010) Cherries and health: A review. Critical Reviews in Food Science and Nutrition, 51, 1-12.

Kelley, D., Rasooly, R., Jacob, R., Kader, A., & Mackey, B. (2006) Consumption of bing sweet cherries lower circulating concentrations of inflammation markers in healthy men and women. American Society for Nutrition, 136, 981-986.

Seymour, E., Lewis, S., Urcuyo-Llanes, D., Tanone, I., Kirakosyan, A., Kaufman, P. (2009) Regular tart cherry intake alters abdominal adiposity, adipose gene transcription, and inflammation in obesity-prone rats fed a high fat diet. Journal of Medicinal Food, 12, 935-942.

Gonzalez-Gomez, D., Lozano, M., Fernandez-Leon, M., Ayuso, M., Bernalte, M., Rodriguez, A. (2009) Detection and quantification of melatonin and serotonin in eight sweet cherry cultivars (prunus avium L.)European Food Research and Technology, 229, 223-229.

The Connection Between Sugar and Cancer

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An estimated 12.5 million people had some form of cancer in 2009, according to the American Cancer Society. Another 25.8 million have diabetes. These two preventable diseases are responsible for millions of deaths worldwide each year. In the constant battle to stay healthy, many of us know that too much sugar in the blood can lead to diabetes and that by controlling our diets we can both prevent and even reverse the disease. But, could the same be said for cancer?

According to researchers, sugar and cancer are indeed connnected.

Obesity and high blood sugar are risk factors for diabetes. And diabetics have an estimated double risk of suffering a colon or pancreatic cancer diagnosis. Scientists say that the two facts are connected and that blood sugar could play a role in the development of cancer.

In one study published in the journal Molecular Cell, a team of researchers under Dr. Custodia Garcia-Jimenez, have identified how sugar could directly increase the cancer risk.

During digestion, cells in the intestine identify sugar and tell the pancreas to release insulin (the hormone responsible for blood sugar regulation). The sugars in the digestive system do this with the use of a hormone called GIP which assists in the insulin release. Dr. Garcia-Jimenez found that a specific protein known as β-catenin controls the ability of the intestines to release GIP and this protein is dependent on sugar levels.
“Increased activity of β-catenin is known to be a major factor in the development of many cancers and can make normal cells immortal, a key step in early stages of cancer progression. The study demonstrates that high (but not normal) sugar levels induce nuclear accumulation of β-catenin and leads to cell proliferation. The changes induced on β-catenin, the molecules involved and the diversity of cancer cells susceptible to these changes are identified,” Science Daily reports.

Simplified: increased blood sugar levels could lead to increased production of this protein which is known to impact cancer risk.

“We were surprised to realize that changes in our metabolism caused by dietary sugar impact on our cancer risk,” said Dr. Garcia-Jimenez. “We are not investigating what other dietary components may influence our cancer risk.”

Dr. Garcia-Jimenez went on to say something very simple and profound: “Changing diet is one of the easiest prevention strategies that can potentially save a lot of suffering and money.” I’m sure everyone agrees with that one.

Read more

Source: Raw For Beauty

Cancer in a Can: The Shocking True Story of how Pringles are Made

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To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way.

The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips.

So if they’re not made of potatoes, what are they exactly?

The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape.

This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine.

According to io9:

“The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another.

Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack.

From then on, it’s into the cans … and off towards the innocent mouths of the consumers.”

I suspect nearly everyone reading this likely enjoys the taste of potato chips. However, they are clearly one of the most toxic processed foods you can eat—whether they’re made from actual potato shavings or not.

Potato Chips are Loaded with Cancer-Causing Chemical

One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing.

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. Hence, it can be found in:

·         Potatoes: chips, French fries and other roasted or fried potato foods

·         Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks

·         Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee

How Much Acrylamide are You Consuming?

The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit.

Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.

The 2005 report “How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips,” issued by the California-basedEnvironmental Law Foundation (ELF), spelled out the dangers of this popular snack. Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time included:

·         Cape Cod Robust Russet: 910 times the legal limit of acrylamide

·         Kettle Chips (lightly salted): 505 times

·         Kettle Chips (honey dijon): 495 times

Beware: Baked Chips May Be WORSE than Fried!

If you think you can avoid the health risks of potato chips by choosing baked varieties, which are typically advertised as being “healthier,” think again. Remember that acrylamide is formed not only when foods are fried or broiled, but also when they are baked. And according to U.S. Food and Drug Administration (FDA) data on acrylamide levels in foods, baked chips may contain more than three times the level of acrylamide as regular chips!

Interestingly, the same trend holds true for other foods, too, which suggests that baking processed potatoes at high temperature may be one of the worst ways to cook them. For instance, according to the FDA’s data, Ore Ida Golden Fries contained 107 ppb of acrylamide in the regular fried version and 1,098 when baked. So remember, ALL potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. Likewise, they will ALL influence your insulin levels in a very negative way.

Acrylamide is Not the Only Danger

Acrylamide is not the only dangerous genotoxic compound formed when food is heated to high temperatures.

A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX), whose findings were published at the end of 2007, found there are more than 800 heat-induced compounds, of which 52 are potential carcinogens. In addition to their finding that acrylamide does pose a public health threat, the HEATOX scientists also discovered that you’re far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods.

Additionally, the HEATOX findings also suggest that although there are ways to decrease exposure to acrylamide, it cannot be eliminated completely.

According to their calculations, successful application of all presently known methods would reduce the acrylamide intake by40 percent at the most—which makes me wonder whether chip manufacturers have really succeeded at this point in reducing acrylamide levels to within legal limits… There’s no updated data as of yet, so there’s no telling whether they’ve been able to comply with the 2005 settlement.

For more in-depth information about acrylamide, I recommend reading the online report Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization.  In general however, just remember that cooking food at high temperatures is ill advised. A few of the most well-known toxins created in high-temperature cooking include:

·         Heterocyclic Amines (HCAs): These form when meat is cooked at high temperatures, and they’re also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections.

·         Polycyclic Aromatic Hydrocarbons (PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.

·         Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

The Search for a “Healthful” Chip Continues…

Like a modern-day search for the Holy Grail, chip manufacturers keep searching for methods to improve the image of their health-harming but profitable snacks. For example, by the end of 2011, about half of Pepsi’s Frito-Lay brand snacks will be reformulated with all-natural ingredients. The switch is part of PepsiCo’s master plan to tap into the healthy foods market share. The Wall Street Journal recently reported the company hopes to boost their nutrition business from $10 billion to $30 billion by 2020.

The company will remove dietary hazards like monosodium glutamate (MSG), replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage and carrots. All in all, about different 60 snacks are scheduled to get an all-natural makeover.

This is certainly a good example of how consumer demand can alter the direction of food manufacturers in a positive way.

The reformulated chips may end up being less bad for you than the original formulations. However, chips will never be truly healthful. All-natural chips may be the lesser of two evils, but if consumed regularly, they will still push your health in the wrong direction… There’s no getting away from the fact that modern plagues such as cancer, heart disease, obesity, and diabetes have a dietary component, and potato chips and French fries will always be a losing bet if you want to avoid becoming another disease statistic.

How to Avoid Heat-Induced Toxins in Your Diet

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better. My nutrition plan emphasizes the need for at least one-third of your foods to be consumed raw. Personally, I consume about 80 percent of my food raw, and I find it is one of the most important factors that help keep me healthy.

It may take you awhile to switch over to a less processed diet, but throwing out the most obvious culprits would be a great start.

These would include:

·         French fries and potato chips

·         All sodas (both regular and diet, as artificial sweeteners may be more problematic than fructose)

·         Doughnuts

Healthy Eating Made Easy

Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible. This includes protein sources such as eggs. Raw whole eggs from organic, pastured chickens are an incredible source of high-quality nutrients that many are deficient in. Raw milk is another good example of a food that is beneficial in its raw state but becomes harmful after it is pasteurized.

By opting for foods that will benefit your health, such as raw, preferably organic and/or locally-grown vegetables, organic grass-fed meats, healthy oils, raw dairy, nuts and seeds, you can change your health for the better. These are the foods that are truly natural, and quite easy to prepare once you get the hang of it.

Remember, eating fresh whole foods is the “secret” to getting healthier, losing weight and really enjoying your food. It’s unfortunate that so many are under the mistaken belief that it’s “next to impossible” to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this issue head-on in their book Real Food Has Curves, which is a great starting point to “relearn” the basics of how to enjoy and prepare real food.

Once you get used to it, you’ll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch.

Source: Mercola.com

Water Is Life For The Human Body

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The majority of us are chronically dehydrated and don't even know it. Did you know that when you are chronically dehydrated your body actually stops feeling thirsty? Also, often times when you feel hungry, it is just another way your body is trying to tell you it is thirsty.

It is impossible for your body to function properly while dehydrated.
You may have problems concentrating
Your blood slows down creating high blood pressure
Muscles can ache, cramp or you may even wake in the night with a Charlie Horse
Your liver does not function up to par which slows down your body's detoxification creating illness and diseases. Cancer occurs when your body cannot eliminate the toxins faster than you put them in. This is why the liver is vital for healing cancer
Your skin becomes dry and crusty. If you are looking to look younger, drinking plenty of water will help.
There are a lot of figures out there which will tell you how much water to drink but I'm going to say that if you don't drink at least 100 oz a day, your body is paying for it. Also, almost everything else you drink such as soda, coffee and alcohol all dehydrate you. This figure may sound high but your body will help you. The more water you drink the more your body tells you that it is thirsty. Build up to this number slowly if you need to. Just keep improving.

Sources: Dave Sommers, Herculean Health

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Curing Cancer With Baking Soda!

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One Man’s Story.

When Vernon Johnston was diagnosed with stage 4 prostate cancer, his options were few. The standard treatment required him to submit to bouts of chemotherapy and hope that the poisonous drugs that will be fed into his body can kill off cancer cells faster that they can kill off healthy, normal cells.

Chemotherapy represents a drastic measure that oncologists are all too eager to recommend and an option patients dread with good reasons. Often times, chemotherapy leaves the body drained and the immune system damaged.

When it fails, and it does fail often, chemotherapy severely reduces the chances of success of any subsequent treatment options. Yet 9 out 10 cancer patients turn to chemotherapy first.

In Vernon’s case, the prostate cancer was already advanced and had metastasized to his bones. Chemotherapy would have been long and expensive and there was no guarantee that those drugs would work.

So, Vernon took matters into his own hands. On his brother’s advice, Vernon decided to raise his body’s pH to combat the cancer spreading in his body. To do this, he sought to obtain cesium chloride.

Cesium therapy is a well-known treatment protocol in cancer therapy. And it is an option doctors rarely give their cancer patients.

Treating cancer with cesium has been shown to have a 50% cure rate. Compared to chemotherapy and radiotherapy, cesium therapy produces better results. This cure rate is even more impressive considering the fact that most cancer patients receiving cesium have already undergone and failed to respond to chemotherapy, radiation therapy and/or surgery.

Instead of trying his luck with these orthodox cancer protocols, Vernon simply ordered cesium chloride.

Unfortunately, the cesium never arrived. However, Vernon did not give up on raising his pH levels and making his body too alkaline for cancer cells to spread. While searching for alternatives, he happened on a cheap and commonly available alkalizing source: baking soda.

This common household cooking item is commonly added to bubbly drinks and also used as an antacid to neutralize stomach acid in the treatment of ulcer and acid reflux.

The remedy Vernon found called for mixing baking soda with maple syrup. With no maple syrup on hand, he mixed the baking soda with molasses.

Vernon Johnston fought his cancer with ingredients taken from his kitchen. His efforts and success are documented on his blog aptly described as “dance with cancer”.

What is Baking Soda?

Baking soda is a white crystalline solid that appears as fine powder. It is also called cooking soda, bread soda and bicarbonate of soda. Its chemical name is sodium bicarbonate or sodium hydrogen carbonate.

Baking soda is different from washing soda (sodium carbonate) although they share the same slightly salty and alkaline taste.

This widely used soda is commonly dissolved in mineral water and used as a leavening agent in baking. It works as a leavening agent by neutralizing the acidic components of batter. The neutralization releases carbon dioxide and leads to the “raising” or expansion of baked foods.

Baking soda has also been used to soften vegetable and to tenderize meat.

As a household chemical, baking soda is used as a cleaning agent. It is included in toothpastes for similar reasons where it serves as an antiseptic, acid-neutralizer, whitening agent and plaque-removing agent as well as a cleaning agent.

Other common personal hygiene products in which baking soda can be found include deodorants and shampoos.
To make the baking soda natural cancer remedy at home, you need maple syrup, molasses or honey to go along with the baking soda.

In Dr. Sircus’ book, he documented how one patient used baking soda and blackstrap molasses to fight the prostate cancer that had metastasized to his bones. On the first day, the patient mixed 1 teaspoon of baking soda with 1 teaspoon of molasses in a cup of water.

He took this for another 3 days after which his saliva pH read 7.0 and his urine pH read 7.5.

Encouraged by these results, the patient took the solution 2 times on day 5 instead of once daily. And from day 6 – 10, he took 2 teaspoons each of baking soda and molasses twice daily.

By the 10th day, the patient’s pH had risen to 8.5 and the only side effects experienced were headaches and night sweat (similar to cesium therapy).

The next day, the patient had a bone scan and too other medical tests. His results showed that his PSA (prostate-specific antigen, the protein used to determine the severity of prostate enlargement and prostate cancer) level was down from 22.3 at the point of diagnosis to 0.1.

Another baking soda formula recommends mixing 90 teaspoons of maple syrup with 30 teaspoons of baking soda.

To do this, the maple syrup must be heated to become less viscous. Then the baking syrup is added and stirred for 5 minutes until it is fully dissolved.

This preparation should provide about 10-day worth of the baking soda remedy. 5 – 7 teaspoons per day is the recommended dose for cancer patients.

Care should be taken when using the baking soda remedy to treat cancer. This is because sustaining a high pH level can itself cause metabolic alkalosis and electrolyte imbalance. These can result in edema and also affect the heart and blood pressure.

Ideally, you should consult a doctor before adopting the baking soda solution. An oncologist with a knowledge of this cure would be most helpful.

Sources: Raw For Beauty

PhKillsCancer.com

Sugar is far worse than most of us realize

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Sugar causes inflammation and inflammation is linked to all degenerative diseases. 

Source: Dave Sommers

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McDonald’s Transparency Campaign Reveals 17 Ingredients in Their French Fries

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The transparency campaign initiated by McDonald’s last year was intended at marketing a more health conscious image of McDonald’s Corp.–and at using social media more effectively, but instead of talking about their love for the brand, the hashtag became a forum for people to talk about how disgusting they believe the food is. The ingredients in their french fries went viral. Instead of the basic two ingredients-potatoes and oil, consumers found out McDonald’s french fries contain 17 ingredients.

The campaign isn’t brand new. Launched by McDonald’s last June using a YouTube video to answer a consumer’s question about why their food looks so drastically different in commercials than in the restaurant, the “Our Food, Your Questions” premise opened McDonalds’ kitchen doors, lending the brand to a supposed more honest and transparent feel. By prompting consumers to ask their questions on Facebook or Twitter, McDonald’s hoped to build trust and credibility in a marketplace where bad press has followed them in the form of viral videos and unappetizing images.

McDonald’s eventually began disclosing the secret behind how the fast food chain’s fries are made. They produced a video answering a series of questions about McDonald’s fries: where the potatoes come from, how they are processed, what kind of oil they’re fried in, and why there is so much salt on them.

Mario Dupuis, a production manager at McCain Foods in New Brunswick, discussed where the potatoes are washed, peel and cut. They are also blanched to “remove natural sugars” that would cause color variations then soaked in dextrose for an even color. There’s also an ingredient to prevent greying, drying to remove excess moisture and a quick-fry for 45 to 60 seconds before the fries are frozen for shipping.

The worst part are the ingredients. Instead of the standard two ingredients necessary to make french fries-potatoes and oil, there are approximately 17 as reported on the ingredients facts list on the McDonald’s website.

They include: 
Potatoes, canola oil, hydrogenated soybean oil, safflower oil, natural flavor (vegetable source), dextrose, sodium acid pyrophosphate (maintain color), citric acid (preservative), dimethylpolysiloxane (anti-foaming agent) and cooked in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric acid and dimethylpolysiloxane) and salt (silicoaluminate, dextrose, potassium iodide).

At a glance, many of the ingredients above are hazardous to human health, including those which are genetically modified (canola oil, corn oil, soybean oil), hydrogenated (soybean oil), chemically preserved and anti-foaming (THBQ, citric acid, dimethylpolysiloxane), and artificially colored (sodium acid pyrophosphate).

How many people do you think have an awareness that McDonald’s french fries contain this many ingredients? Thanks for the transparency McDonald’s…hopefully it will help wake up more people to the difference between your artificial food and real food. 

Source: Prevent Disease

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