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Can Artemisia Selectively Kill Cancer Cells?



    Generally most "cancer cures" aren't as effective as promised.  Actually most do not work at all and the "proof" of a study is almost always a study done "in vitro" which means outside the human body.  The problem with all in vitro and also animal studies is the biological effects and electrical charges are not present in an outside the body experiment with a drug or compound.   When the "cure" is introduced into the body it either:

A.  Does not work
B.  Kills more than the cancer cells

 

   Another claim to help kill cancer cells is the herb, artemisia 'annua'.  There are many species of artemisia, at last count being slightly over 400, so not sure if all forms of artemisia perform as you hear about in the below video or only a select few.   What is interesting in this video by medical doctor Len Saputo is he also discusses the use of cancer cures in combination with other therapies which is termed "complementary medicine".  The higher content of iron is also consistent with cancer cells changing polarity on the cell membrane from a positive charge to a negative charge, and that single change is sufficient to avoid the attempts by the immune system to kill the cancer cells.   It's a basic physics principle of magnetism, likes repel likes and unlikes attract.   This is the physical world where one sees magnets attract or repel.  It's also intriguing on how Dr. Saputo talks of the different methods of administration and the body's ability to absorb artemisia compounds.


   Very wonderful to have some folks, such as Dr. Saputo, exploring the use of alternative/complementary therapies for the cure or prevention of cancer.   Remember cancer is an organic chemistry issue, not something acquired from outside, but internally generated.

 



  The full text and video can be found here.
 

Why To Add Turmeric To Your Normal Diet




Turmeric Root & Spice

      Should you add turmeric spice to your dialy diet is the question posed.   Is Turmeric harmful and if so in what quantities over a time span, or a given dose or a lifetime?   Those are questions we don't seem to understand however as you see in this new article,


Turmeric Extract Strikes To The Root Cause of Cancer Malignancy

 

  There seem to be some evidence of turmeric as a cancer  preventer and maybe more importantly to use turmeric in the diet as a complementary therapy during and after cancer therapy.   The turmeric may enhance the cancer therapy outcomes and prevent the reoccurence of cancer stem cell occurrences which then can not be stopped by conventional or past tried cancer treatments.

   

Can Ginger Help In Killing Leukemia Cells?


     This study on the dietary herb, Ginger - (Zingiber officinale), - from the National Institue of Health ( http://www.ncbi.nlm.nih.gov/pubmed/24215632#prostatecancer) reports results obtained when using the active ingredient, 6-Shogaol, on leukemia and healthy cells.


  
    Of course one problem, as with all herbs and medications, is can sufficient active ingredient be targeted to the leukemia cells, without injuring healthy cells.  It appears in this study that no harm to healthy cells is a result.
   

When Free Radicals Are Good


Free Radical Is A Loose Electron
 

A Free Radical Is A Lost Electron Wreaking Havoc


If one is to read, and not think through the process, then free radicals ( unattached electrons flowing through us) are the scourge of our health. They are blamed on many diseases including most autoimmune diseases, cancers, and a host of other ailments including the inflammatory processes which are responsible for heart attacks, strokes and the sudden death syndromes associated with "weekend warriors".

It is true that unattached electrons are responsible for so many of our health ailments and an over abundance is not productive to staying well. We do need to eliminate the imbalance of free radicals in our body and generally that process is most often described in the choice of foods, or nutrition.

One of our problems is the misunderstanding of what a free radical really is. A free radical is not food, but is what the digestive process does with food. Antioxidants are also what the digestive process does with food and antioxidants also have a similar atomic structure to free radicals with one major exception. Antioxidants do not become free radicals by giving up an electron. A free radical is simply an electron gone wild, or an electron lacking an atom to be associated with.

The damage occurs by having a free electron speed around and disturb other atoms by diverting away an electron from the atom thusly creating a chain of loose electrons in our body that are reeking havoc on what was a healthy system. The prolonged damage is associated with many diseases.

Our body can generally stay in equilibrium balancing antioxidants with free radicals.

On the nutrition side we need to eat foods that provide antioxidants and we need to prepare the foods in such a manner our body does not expend unnecessary energy processing the food in our digestive system for our nutrition. In diseases such as multiple sclerosis we use fresh high antioxidant vegetables, fruits, nuts prepared in a blender to make the food more digestive friendly to help a suffering body repair itself easier.

Generally when we think of antioxidants we really think of foods that are either alkaline or acidic. The difference in these foods is the ability to either give or take an electron however in nutrition, as well as botany, we describe the state as "acid" or "alkaline". That is a more sophisticated statement of the electron state.

We also want to make sure our body does have free electrons as it is proven free electrons have a remarkable ability to destroy living things. Where that is crucial in our own personal health is the destruction of harmful bacteria within. The system that needs the free radicals is our own immune system. The purpose of our immune system is to protect us and one way that is done is by the use of free radicals to destroy harmful bacteria in our body.

It's easy to be overcome by the mantra of the harm of acidic foods but, as with LDL cholesterol which always gets a bad rap, we need LDL as our body does utilize it for maintaining health. Free radicals, like LDL, have to be held in balance and by doing so we stay healthy. It's when we stop electron supplementation to our body that we get sick.

The Infrex FRM and the Infrex Plus are used for supplementing electrons to the body for faster healing and prevention of disease.


The use of electrical charges to facilitate bone growth, soft tissue healing and development of more muscle bulk and strength is a process of supplying electrons directly to the body, bypassing the digestive process. The body can capture electrons and use them to arrest free radicals thus stopping the destruction and allowing the bones, tissues following surgery, to heal faster. In some cases to actually start healing when the process has not started, or is stalled. More information on electron supplementation is here: 
http://medfaxxinc.com/index.php?/Nutrition/healing-a-health-with-electron-redistribution.html



Article Source: http://EzineArticles.com/8014897
   

4 Spices To Supplement Diet To Stay Healthy


    Can we use natural plants and their seeds (spices) for better health?    In today's world of adding some specific, highly refined exogenous substance to our health system we have gone down a path that believes in the "miracle drug" as our cure all.    For sure the discovery of penicillin was literally life changing for millions of humans avoiding pain, suffering and deaths.   That is good.   However what is better is to prevent any human from needing to use something like penicillin or other drugs at all.  Obviously if one is injured and an external infection is allowed through the injury then it's nice to have an antibiotic IF THE IMMUNE SYSTEM NEEDS HELP.    The ideal is for the immune system to be capable of not needing any external medication and that is the direction of looking at our daily diet as our arsenal of "sickness prevention". 

     The blog owner, Monica Bhide, writes often of the use of culinary spices and herbs and provides tasteful Indian recipes on how to use.   India's mainstay in medicine is Ayurevedic which is a system of using native plants species for specific ailments and adjusting not on a singularity basis, but on a more holistic approach to identify and treat as the illness accelerates or decelerates.   Ayurdvedic medicine is a form of medicine that is best explained in Western societies as viewing how we use vitamins to stay healthy and pharmaceuticals to treat when diet/supplements fail.  Ayurevedic tends to treat using both principles but the use of natural spices in diet alleviates the need of so many pharmaceuticals for illness therapy.

   Below article is from A Life of Spice blog by Monica Bhide and describes several spices that have a history of helping our body stay strong and be able to fight off certain disease processes.   The best arsenal we have to prevent illness can be found in our back yard or local produce supplier.

 
Health Benefits of 4 Spices
 

Health Benefits of Spices by Deanna Segrave-Daly, RD


Indian Spices For the Health of It

By Deanna Segrave-Daly, RD

I’m excited to be guest blogging for Monica today. I had the privilege of hearing her speak at this year’s Eat Write Retreat conference, where we got to chat a bit. When she suggested I write a post about the health benefits of Indian spices, I was all in– after all my blog is called a Teaspoon of Spice (which I co-write with my business partner, Serena Ball.) As a food-loving dietitian, I emphatically believe healthy food should always taste delicious. Any nutrition tips I share are usually accompanied by a tasty cooking tip or a yummy recipe.

Fresh herbs and spices are an important part of upping the flavor ante of healthy dishes. But guess what? It turns out they also add a powerful nutrient punch to recipes. While there is no specific recommended “daily doses” of spices (because the research on the health effects of spices and culinary herbs is still emerging), adding spices/herbs to every meal is a good rule of thumb. And it’s not a hard thing to do when you like to cook!

Here’s a breakdown on some popular Indian spices:

Cayenne (Red Pepper)

Benefits: Considered one of the “Seven Super Spices” – because it has higher levels of antioxidants and with promising health benefits – cayenne is a great source Vitamins A & C. Some research indicates that cayenne could help decrease appetite and rev up your metabolism; but don’t go on that cayenne pepper cleanse just yet. Those calorie-burning effects are minimal; so instead rather, enjoy cayenne in your food as much as your spicy tolerance levels allow.

Uses:  Cayenne is popular in Indian, Mexican, Italian and Cajun cuisines and used to flavor meats, chili, seafood, fruit and vegetables – basically, add it to any food you want to make hotter!

Recipe: Lychee Pineapple Salad

Coriander Seeds

Benefits: Another antioxidant-packed spice, coriander is being researched for its possible role in lowering blood cholesterol. It’s also is a decent source of several minerals including iron and calcium.

Uses: Often a part of garam masala and curry spice blends, try coriander in soups, stews, beans, dressings, marinades, burgers, meatballs, chicken and fish. The seeds are delicious when toasted and then grounded. (In America, we refer to the fresh stems and leaves as ‘cilantro’ and the seeds as ‘coriander.’)

Recipe: Gorgeous Chicken Skewers

Cumin

Benefits: Cumin is a rich source of iron (1 tablespoon provides almost half of your daily iron recommendation) and also has potential anti-inflammatory effects. Other possible benefits include fighting off bacteria, lowering blood sugar and warding off certain cancers.

Uses: Add to chili, dips, salsa, beans, chicken, pork, fish, grains and root vegetables. Cumin is usually a part of garam masala, too, and is fantastic when paired with coriander.

Recipe: Cumin & Chickpea Flatbread

Turmeric

Benefits: Monica has professed her love for this gorgeous golden yellow spice and with good reason, as turmeric is another one of those “Seven Super Spices.” With fairly powerful anti-inflammatory effects, turmeric is a good-for-your-heart spice to have on hand. It’s also a source of iron and manganese.

Uses: Commonly found in curry powder; try adding turmeric to chicken/tuna/egg salad, rice, fish, dips, soups and vegetables like peas and potatoes.

Recipe: Monica’s Fish Curry (her dad’s favorite!)

(All photos and text courtesy of Deanna Segrave-Daly)

   

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