RAINBOW FRUIT & VEGETABLE BENEFIT

Taste a rainbow of fruits and vegetables for better health. The reasons to eat a rainbow of colorful fruits and vegetables are as follows: >Red fruits and vegetables are colored by natural plant pigments called “lycopene” or “anthocyanins.” Lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes. >Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage. Antioxidants are linked with keeping our hearts healthy, too.
These are some examples of the red group:

• Red apples
• Beets
• Red cabbage
• Cherries
• Cranberries
• Pink grapefruit
• Red grapes
• Red peppers
• Pomegranates
• Red potatoes
• Radishes
• Raspberries
• Rhubarb
• Strawberries
• Tomatoes
• Watermelon

ORANGE/YELLOW FRUITS AND VEGETABLES are usually colored by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Scientists have also reported that carotenoid-rich foods can help reduce risk of cancer, heart disease and can improve immune system function.

One study found that people who ate a diet high in carotenoid-rich vegetables were 43 percent less likely to develop age-related macular degeneration, an eye disorder common among the elderly, which can lead to blindness.

Carotenoids also may be good for your heart. One study found that men with high cholesterol who ate plenty of vegetables high in carotenoids had a 36 percent lower chance of heart attack and death than their counterparts who shunned vegetables.

Citrus fruits like oranges are not a good source of vitamin A. They are an excellent source of vitamin C and folate, a B vitamin that helps reduce risk of birth defects.

Some examples of the orange/yellow group include:

• Yellow apples
• Apricots
• Butternut squash
• Cantaloupe
• Carrots
• Grapefruit
• Lemons
• Mangoes
• Nectarines
• Oranges
• Papayas
• Peaches
• Pears
• Yellow peppers
• Persimmons
• Pineapple
• Pumpkin
• Rutabagas
• Yellow summer or winter squash
• Sweet corn
• Sweet potatoes
• Tangerines
• Yellow tomatoes
• Yellow watermelon

GREEN FRUITS AND VEGETABLES are colored by natural plant pigment called “chlorophyll.” Some members of the green group, including spinach and other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works with another chemical, zeaxanthin, found in corn, red peppers, oranges, grapes and egg yolks to help keep eyes healthy. Together, these chemicals may help reduce risk of cataracts and age-related macular degeneration, which can lead to blindness if untreated.

The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

Some examples of the green group include:

• Green apples
• Artichokes
• Asparagus
• Avocados
• Green beans
• Broccoli
• Brussels sprouts
• Green cabbage
• Cucumbers
• Green grapes
• Honeydew melon
• Kiwi
• Lettuce
• Limes
• Green onions
• Peas
• Green pepper
• Spinach
• Zucchini

BLUE/PURPLE FRUITS AND VEGETABLES are colored by natural plant pigments called “anthocyanins.” Anthocyanins in blueberries, grapes and raisins act as powerful antioxidants that protect cells from damage. They may help reduce risk of cancer, stroke and heart disease. Other studies have shown that eating more blueberries is linked with improved memory function and healthy aging.

These are some examples of the blue/purple group:

• Blackberries
• Blueberries
• Eggplant
• Figs
• Juneberries
• Plums
• Prunes
• Purple grapes
• Raisins

WHITE FRUITS AND VEGETABLES are colored by pigments called “anthoxanthins.” They may contain health-promoting chemicals such as allicin, which may help lower cholesterol and blood pressure and may help reduce risk of stomach cancer and heart disease. Some members of the white group, such as bananas and potatoes, are good sources of the mineral potassium, too.

Some examples of the white group include:

• Bananas
• Cauliflower
• Garlic
• Ginger
• Jicama
• Mushrooms
• Onions
• Parsnips
• Potatoes
• Turnips
People need different amounts of fruits and vegetables depending on their age, gender and amount of daily physical activity. To learn your daily recommendation, visit www.fruitsandveggiesmatter.gov/.
http://www.ag.ndsu.edu/pubs/yf/foods/fn595w.htm
Article by: Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist

It os not only what we eat – or don’t eat – that determines our health. We tend to focus on the physical aspects of health – food and exercise – and forget that it’s a combination of so much more than that. The thoughts we think, and the emotions we feel all have a very real affect on our bodies. When we become mindful of our thoughts, words and actions in favor of a more positive perspective, it’s hard not to notice the way it makes our bodies feel good. Science is starting to actually understand this on a very real physiological basis. When we practice acts of kindness and gratitude a host of chemicals and hormones are being released into our bodies that help support the growth and development of our cells – our cells shine a little brighter and support us on our spiritual journey. Doesn’t it feel good to say kind words and to be nice and open and compassionate? All these factors contribute to our health, not only what we eat and how many calories we burn….
By Sacred source nutrition

Bountiful BROCCOLI

HEALTH TIP: When it comes to basic nutrients, broccoli is a mother lode. Ounce for ounce, broccoli has more vitamin C than an orange and as much calcium as a glass of milk. But that’s not all. Broccoli is a powerful anti-cancer veggie.

Here’s why: According to a January 2011 article in “The Journal of Medicinal Chemistry,” proteins coded by the gene p53 help keep cancer from starting to grow. But when the p53 gene is mutated, the protection is gone. Mutated p53 is implicated in about half of all human cancers. Broccoli and its relatives are rich in compounds called isothiocyanates (ITCs), which apparently destroy the products of the mutant p53 gene, but leave the healthy p53 proteins alone and free to suppress tumor development. Of the millions of plant chemicals contained in our common foods, ITCs, are currently among the most studied. They not only block mutant p53 genes, but they also detoxify potential carcinogens such as environmental toxins.

Broccoli also contains a couple of important chemicals referred to as “indoles”: diindolylmethane (DIM) and its precursor, indole-3-carbinol (I3C).

I3C is the real reason that “eat your broccoli” has always been good nutritional advice. According to a recent article in The Journal of Nutritional Biochemistry, “Mounting preclinical and clinical evidence indicate[s] that indole-3-carbinol (I3C), a key bio-active food component in cruciferous vegetables, has multiple anticarcinogenic and antitumorigenic properties.” I3C halts cancer cell growth by interfering with the production of proteins involved in abnormal cellular reproduction, and by promoting the production of tumor-suppressor proteins. I3C has also been shown to induce apoptosis (programmed cell death) in cancer cells, and a 2005 article in the Journal of Agriculture and Food Chemistry suggests that I3C also interferes with angiogenesis (the formation of new blood vessels) which tumors rely on for nutrients and oxygen. Perhaps the single most important mechanism of action of I3C and DIM is modulating estrogen metabolism. I’ll try to explain why…

The enzymes 2-hydroxylase and 16-alpha-hydroxylase help metabolize estrogens. Several years ago, scientists hypothesized that estrogen metabolism via the 2-hydroxylase pathway [which generates 2-hydroxyestrone (2-OHE1)] results in a reduction of “bad” estrogen, which decreases the risk of breast cancer. However, they also theorized that estrogen metabolism via the 16-alpha-hydroxylase pathway [which generates a more biologically potent form of estrogen, 16-alpha-hydroxyestrone (16a-OHE1)] should increase the risk of breast cancer.

This hypothesis was confirmed in 2000, when scientists with the ORDET study analyzed data gathered on more than 10,000 Italian women over 5 years, examining diet and other factors associated with breast cancer risk. The researchers found that a higher ratio of “good” 2-OHE1 to “bad” 16a-OHE1 at the beginning of the study was significantly associated with a reduced risk of breast cancer. Subsequent studies of different populations have supported this finding, and the ratio of these two estrogen metabolites is now widely regarded as an indicator for the risk of breast and other hormone-associated cancers, with a higher 2-OHE1:16a-OHE1 ratio considered desirable.

A poor ratio of these estrogen metabolites is promoted by obesity and exposure to a number of man made environmental chemicals, and they are responsible for many of estrogen’s undesirable actions in women and men, including further unwanted weight gain, breast cancer, and uterine cancer. In addition, a slow metabolism of estrogen, which leaves too much unmetabolized active estrogen known as “estradiol” in the body, can be a serious problem for both women and men.

What does this have to do with broccoli? Well, according to numerous studies (including a 1997 article published in the Journal of the NCI), I3C shifts the metabolism of estradiol from the dangerous 16-alpha-hydroxylase pathway to the 2-hydroxylase pathway. As a result, consumption of I3C boosts the ratio of 2-OHE1:16a-OHE1, thus reducing the risk of breast, prostate, cervical, and several other types of cancer.

Many scientists believe that I3C’s beneficial effects are partly driven by one of its principal byproducts, DIM. Recently, scientists working with cell cultures showed that DIM activates cellular stress response pathways in breast, prostate, and cervical cancer cells. This response mimics the reaction of cells deprived of adequate nutrition, further enhancing the cells’ susceptibility to destruction. In a 2003 article in Food & Chemical Toxicology, researchers showed that both DIM and I3C induce cell death in prostate cancer cells.

Well, as my precious mother used to say, there’s “oodles and gobs” more information I could share with you about the amazing health benefits of broccoli, but I think that’s enough for one sitting. The bottom line is that in the category of “most healthy vegetable,” this “crunchy cruciferous contender” wins top honors. So, the next time you feel like “pigging out,” why not go on a “broccoli binge?” ;-)

By Cancer truth

Tumeric – Natural Cancer Fighting Spice

Health Benefits of Turmeric

The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.

The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer’s disease.

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Once you start using turmeric on a regular basis, it’s fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

Source: http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

Used in the ancient Chinese and Indian systems of medicine, curcumin is a naturally powerful anticancer compound

that has been found to decrease brain tumor size in animals by 81 percent in more than 9 studies. A derivative of turmeric, curcumin is the pigment responsible for turmeric’s yellow-orange color. Each 100 grams of turmeric contains around 3 to 5 grams of curcumin, though turmeric is a also very powerful on its own. New studies are shedding light on curcumin, and illuminating its numerous benefits on cancer and other diseases.

Researchers experimenting with curcumin in the treatment of a fatal brain cancer known as glioblastoma (GBMs) published their groundbreaking findings in the Journal of Nutritional Biochemistry in July. Adding scientific basis to previous findings surrounding the positive effects of curcumin, they showed that the compound dramatically decreased brain tumors in 9 out of the 11 studies examined by 81 percent. Furthermore, there was no evidence of toxicity, whereas chemotherapy and other cancer treatments often result in extreme side effects that are sometimes worse than the actual disease. Curcumin is not only effective against brain cancer, however.

According to a study conducted in 2008 and published in Cancer Prevention Research, curcumin also inhibits the growth and spread of breast cancer cells by directly impacting the function of alpha6beta4 integrin, responsible for cancer progression. Another study, performed in 2010, found that curcumin also has the potential to target cancer stem cells. Following the wave of information of curcumin, researchers who posted their findings in Molecular Pharmacology classified curcumin as a pancreatic cancer cell inhibitor back in 2009. Even more interesting is the fact that in most of these studies the researchers concluded that curcumin may also aid many different types of cancer that were not included in the trials.

While an amazing anticancer substance, studies have also pinpointed curcumin as a tool against more than 572 other diseases. Some of these include, in order of study count: oxidative stress, inflammation, DNA damage, lipid peroxidation, chemically-induced liver disease, Alzheimer’s disease, and liver fibrosis. Curcumin has even been found to influence more than 700 genes, which could explain its link to DNA repair.

Curcumin is an amazing natural compound that has profound effects on cancer and hundreds of other diseases. While it has been widely studied compared to many other nutritional substances, studies are only beginning to recognize the healing effects of curcumin and turmeric.

“The Spice that Ignites Your Body’s Astonishing Immune System*”

5 to 8 times stronger than vitamin E and stronger than vitamin C, this ‘antioxidant breakthrough’ may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging. ~ http://organicindia.mercola.com/herbal-supplements/turmeric.aspx

Sources:

This information is intended only as a general reference for further exploration, and is not a replacement for professional health advice. These pages do not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, only use this information under the direct supervision of a qualified health practitioner.

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Curcumin can potentially benefit you by:

Promoting your immune system against stress*

  • Promoting your immune system*
  • Helping you maintain your healthy digestive system*
  • Supporting your healthy bones, joints, and overall skeletal system*
  • Helping you maintain cholesterol levels that are already within the normal range*
  • Promoting your healthy blood and liver functions

You probably know that antioxidants are important for your health.

I believe antioxidants are your body’s #1 way to neutralize free radicals and help you potentially slow down the signs of normal aging.*

Oxidation by free radicals can damage cells and organs — and thus impact your aging process* — something I’m sure you’d rather put the brakes on.

Antioxidants are also key nutrients in:

  • Supporting your memory function*
  • Promoting your heart health*
  • Boosting your immune system*

Turmeric’s antioxidants help protect your cells from free radical damage.*

The antioxidant content within turmeric comes from active compounds called curcuminoids.

These curcuminoids deliver antioxidants that may be:

  • 5 to 8 times stronger than vitamin E — and also stronger than vitamin C
  • 3 times more powerful than grape seed or pine bark extract
  • Strong enough to scavenge the hydroxyl radical — considered by many to be the most reactive of all oxidants

Speaking of antioxidant nutrients and their potential to impact the aging process, some of the first aging signs you may see as you get older are changes to your skin.

Believe it or not, the organic ingredients found in turmeric can help promote your healthy skin.*

How, you ask?

Curcuminoids support important blood and liver functions, healthy joints, and your overall well-being,* which in turn helps promote radiant, supple skin.*

Turmeric has been considered to be ‘skin food’ for thousands of years in India and other cultures.*

Turmeric helps:

  • Cleanse your skin and maintain its elasticity*
  • Provide nourishment to your skin*
  • Balance the effects of skin flora*

So, turmeric can act as your one-two punch against normal aging with its skin promotion and antioxidant capabilities — outer beauty plus inner purity

Another potential advantage from turmeric usage involves the smallest living things within you — your cells.

Turmeric can assist your cells in three ways, by:

  • Helping neutralize substances that can cause cellular stress*
  • Maintaining your cells’ integrity when threatened by occasional environmental stressors*
  • Providing the antioxidants you need to help support your cells against excessive oxidation and free radicals*

Turmeric is also recognized as an adaptogen — helping to support your body against stress and providing immune system support.

13 Ways this Ancient Herb Can Help You
Spice Up Your Life (and Your Health*)

Let me summarize thirteen ways this 100% certified organic-based Turmeric can spice up your whole person:

  1. Boosts your antioxidant protection against free radicals*
  2. Helps promote your healthy skin*
  3. Supports your overall eye health*
  4. Provides you immune system support*
  5. Aids your skeletal system and joint health*
  6. Encourages your healthy liver function*
  7. Helps you maintain healthy cells with support against free radicals*
  8. Balances the health of your digestive system*
  9. Aids you in support of healthy blood and your circulatory system*
  10. Helps you maintain normal cholesterol levels to support your cardiovascular system*
  11. Assists your neurological system’s healthy response to stress*
  12. Promotes a healthy female reproductive system*
  13. Helps you maintain blood sugar levels already within the normal range*

And more…

Millions of people use turmeric on a daily basis in their lives today. In India alone, up to 500 million people use it in one form or another every day.

Isn’t it time you gave your body what it deserves?

http://organicindia.mercola.com/herbal-supplements/turmeric.aspx

 

HEALTH BENEFITS OF TURMERIC
Here are 20 reasons to add
turmeric to your diet:
1. It is a natural antiseptic
and antibacterial agent,
useful in disinfecting cuts
and burns.
2. When combined with
cauliflower, it has shown
to prevent prostate cancer
and stop the growth of
existing prostate cancer.
3. Prevented breast cancer
from spreading to the
lungs in mice.
4. May prevent melanoma
and cause existing
melanoma cells to commit
suicide.
5. Reduces the risk of
childhood leukemia.
6. Is a natural liver
detoxifier.
7. May prevent and slow
the progression of
Alzheimer’s disease by
removing amyloyd plaque
buildup in the brain.
8. May prevent metastases
from occurring in many
different forms of cancer.
9. It is a potent natural
anti-inflammatory that
works as well as many
anti-inflammatory drugs
but without the side
effects.
10. Has shown promise in
slowing the progression of
multiple sclerosis in mice.
11. Is a natural painkiller
and cox-2 inhibitor.
12. May aid in fat
metabolism and help in
weight management.
13. Has long been used in
Chinese medicine as a
treatment for depression.
14. Because of its anti-
inflammatory properties,
it is a natural treatment
for arthritis and
rheumatoid arthritis.
15. Boosts the effects of
chemo drug paclitaxel and
reduces its side effects.
16. Promising studies are
underway on the effects of
turmeric on pancreatic
cancer.
17. Studies are ongoing in
the positive effects of
turmeric on multiple
myeloma.
18. Has been shown to
stop the growth of new
blood vessels in tumors.
19. Speeds up wound
healing and assists in
remodeling of damaged
skin.
20. May help in the
treatment of psoriasis and
other inflammatory skin
conditions.
Turmeric can be taken in
powder or pill form. It is
available in pill form in
most health food stores,
usually in 250-500mg
capsules.
By GreenYatra

Vitamin B 17

 

 

 

 

 

 

 

 

 

 

 

 

 

Vitamin B17 or laetrile was discovered in 1830. It has been said to prevent the growth of cancer, but this claim is not backed by the Food and Drug Administration. For this reason, B17 does not have a Recommended Dietary Allowance. Follow these steps if you are considering taking vitamin B17.

  • 1

    Eat Apricot seeds. Some companies manufacture naturally-dried seeds that taste like an apricot spice. It was thought 35 years ago that if one ate 7 apricot seeds a day, they would never acquire cancer for as long as they live. Some people still believe this theory today.

  • 2

    Include flax in your diet. Flax seed and flax seed oil are good sources of B17. Flax seed oil isn’t good for cooking, but you can add it to salad dressing recipes and smoothies. Put flax seed in your bread and muffin recipes.

    • 3

      Eat barley to increase your B17 intake. Make barley soup and include barley in all kinds of other recipes from chicken to fish dishes to add a nutty flavor to your food.

    • 4

      Eat bitter almonds, not the common sweet almonds, garbanzo beans and lentils which also are good sources of B17.

    • 5

      Remember you can also choose to take a B17 supplement instead. Since B17 isn’t acknowledged as a supplement by the FDA, you won’t typically find it in most daily vitamins. You can find it in health food stores and online.

    • 6

      Eat foods rich in vitamin C, other B vitamins, vitamin A, manganese, magnesium, selenium, and zinc. Eating foods rich in B17 will help your body absorb B17 more efficiently.

    Tips & Warnings

    • Some people believe that B17 is like nature’s chemotherapy. These same people believe the FDA won’t accept B17 as a treatment for cancer because of pressure from the pharmaceutical companies.
    • Lots of fruit seeds have B17 including, apple, cherry, peach, and nectarine seeds.
    • Be sure to visit and speak with your doctor before taking Vitamin B17. Your doctor will do a nutritional assessment to determien what your baseline nutrition values are.
    • B17 contains cyanide. Normal cells in the body can tolerate small quantities of cyanide, but cancer cells cannot. If you have too much cyanide in your system, however, it can be toxic. Symptoms of toxicity include nausea, headaches and low blood pressure
  • Fruits and Seeds

    • Vitamin B17 (nitriloside, amygdalin) exists in high amounts in apricot seeds and in moderate amounts in apple, cherry, nectarine, peach, pear, plum, and prune seeds. Most domestic berries, such as blackberry, boysenberry, cranberry, currant, strawberry and raspberry, contain B17, but the highest amounts of it are in wild berries.

      Most seeds are in the hard inner kernel of fruits, but some seeds are in the fruit core, as in the apple. In addition to fruit seeds, buckwheat, flax, millet and squash seeds deliver medium amounts of B17. According to the American Cancer Society, promoters of B17 say it prevents and treats blood pressure and arthritis pain, yet its most familiar use is as an anticancer treatment, which is illegal.

    Beans

    • Common beans that many people enjoy eating contain various amounts of B17. Black, fava, garbanzo, kidney, lentil and lima are some popular beans that have high levels B17. Using these beans in cooking and in salads is an easy way to add B17 to the diet.

  • Nuts

    • Nuts are good sources for many nutrients, and vitamin B17 is a component of almonds, cashew and macadamia nuts. Although the bitter almond contains a high level of B17, it is toxic and the FDA does not allow it for eating in the United States. However, bitter almonds are processed successfully and used for almond extract and to flavor liqueurs.

    Leaves and Sprouts

    • Many leaves and sprouts contain B17. Alfalfa, beet tops, eucalyptus, spinach, and watercress leaves, and sprouts from alfalfa, bamboo, fava, garbanzo, and mung have varying levels of B17. Watercress is especially high in B17.

    Tubers

    • Cassava, sweet potato and yam contain B17. Cassava has a high amount of B17. Although cassava leaves are high in protein, they cannot be eaten raw because of their cyanogenic glucosides, which convert to cyanide due to a natural enzyme in cassava. Properly-cooked cassava is safe to eat.

Ia-ti din natura portia de vitamina B17

Vitamina B17 este foarte importanta in lupta impotriva cancerului. Aceasta vitamina se gaseste in numeroase alimente  cunoscute si consumate des. Pentru a include vitamina B17 in dietata, afla ce alimente trebuie sa consumi.
Potrivit Societatii Americane de Prevenire a Cancerului, vitamina B17 previne si trateaza tensiunea arteriala si amelioreaza durerile provocate de artrita, aminteste eHow.

Vitamina B17 se gaseste in cantitati mari in caise si in cantitati moderate in mere, cirese, nectarine, piersici, pere, prune si seminte. Afinele, coacazele, capsunile si zmeura contin vitamina B17, iar in mure se gaseste in cantitati si mai mari.

Semintele de in, hrisca, mei si cele de dovleac contin o cantitate medie de vitamina B17.

Fasolea, un aliment preferat de multe persoane, se afla si ea pe lista legumelor ce contin aceasta vitamina. Utilizand fasolea in salata sau in mancare gatita este o modalitate buna de a adauga vitamina B17 dietei tale.

Ce vitamine trebuie sa asimileze o femeie in functie de varsta?

Fructele cu coaja lemnoasa sunt surse importante de substante nutritive, vitamina B17 gasindu-se in nuci de macadamia, migdale si acaju. Uleiul amar de migdale contine un nivel ridicat de vitamina B17, insa este toxic. Cu toate acestea, uleiul amar de migdale este prelucrat si folosit in fabricarea lichiorului.

Lucerna, sfecla, eucaliptul, spanacul si bambusul contin si ele vitamina B17. De asemenea, aceasta vitamina se gaseste in cantitati mari in macris.

Pentru a asimila aceasta vitamina, poti consuma si tuberculi, maniocul sau cartofii, fiind printre alimentele recomandate. Frunzele de manioc sunt bogate in proteine, insa nu trebuie consumate proaspete. Poti consuma maniocul fiert.

 

 

 

http://www.ziare.com/viata-sanatoasa/vitamine/ia-ti-din-natura-portia-de-vitamina-b17-997227

Vitamina B17 – previne și tratează cancerul

Și totuși, cum poate Vitamina B17 lupta împotriva cancerului? Autorul cărţii “O lume fără cancer”, G. Edward Griffin explică acest fenomen. Molecula Vitaminei B17 este compusă din două componente, o aldehidă benzoică (benzaldehida) și o cianură. Dacă despre aldehida benzoică, probabil, puţini au auzit, despre cianură cred că majoritatea au citit măcar câte ceva. Privite aparte cele două substanţe sunt foarte toxice, în componenţa Vitaminei B17 devin însă inofensive. Astfel de exemple în natură se întâlnesc destul de des. De exemplu clorul (Cl) este toxic în formă pură, dar este inofensiv în sarea de bucătărie (NaCl).

Până în prezent se cunoaște numai o singură substanţă ce poate dezbina Vitamina B17 în cele două componente ale sale. Aceasta substanţă este o enzimă și se numeşte Beta-Glucosidase. Conform lui Griffin în majoritatea celulelor corpului (excepţie făcând organe ca splina, ficatul și glandele endocrine) această enzimă se găsește în cantităţi foarte mici, dar abundă în celulele și ţesuturile cancerigene.  Ca consecinţă Vitamina B17 este foarte efectiv descompusă în componentele sale anume în regiunile afectate de cancer și cu mult mai neefectiv în restul corpului. Astfel ţesuturile cancerigene au un conţinut foarte mare de cianură și aldehidă benzoică în vecinătatea lor. Și ce fac? Exact! Mor!
Deci conform acestei teorii, Vitamina B17 este, de fapt, miracolul căutat de medicină de sute de ani: o posibilitate de a distruge celulele cancerigene fără a dăuna țesuturilor sănătoase. Acestea din urmă conţin totuși o cantitate mică de  Beta-Glucosidase, ceea ce ar însemna că Vitamina B17 poate distruge latent și ţesuturile neafectate de cancer, mai ales organele amintite mai sus (splina, ficatul și glandele endocrine), care conţin cantităţi importante de Beta-Glucosidase.

De ce totuși celulele sănătoase splina, ficatul si glandele endocrine nu sunt atacate de Vitamina B17 + Beta-Glucosidase? Fiindcă, conform aceluiași Griffin, în celulele sănătoase se află o cantitate mare a unei alte enzime cu denumirea de Rhodanese, care are proprietatea de a neutraliza cianura și aldehida benzoică și a le transforma din substanţe nocive in substanţe necesare celulelor. Această enzimă “protectoare” se află în cantităţi foarte mici în ţesuturile cancerigene, deci ele nu pot fi protejate.

Conclusionând putem afirma că, pe de o parte, trophoblastul stă la baza vieţii, fiind necesar și indispensabil în primele săptămâni ale unei sarcini.  Pe de altă parte, nu trebuie să iasă de sub control, fiindcă riscă să se transforme în ceea ce numim noi “cancer”. Pancreasul are funcţia de a regla trophoblastul prin intermediul enzimelor pe care le generează. Dacă totuși pancreasul nu se poate isprăvi cu această funcţie, există o a doua redută, care se numeşte Vitamina B17. Această vitamină este compusa din două componente care, privite aparte, sunt foarte toxice, dar în componenţa Vitaminei B17 devenind inofensive. Ţesuturile cancerigene, trophoblastul, conţin o cantitate mare de Beta-Glucosidase care desface Vitamina B17 în componentele sale iniţiale și astfel intoxicându-le. Celulele sănătoase, pe de altă parte, conţin de asemenea Beta-Glucosidase, dar in cantităţi mult mai mici. Plus la aceasta, ele mai conţin o altă enzimă, Rhodanese, care are funcţia de a neutraliza substanțele toxice generate la descompunerea Vitaminei B17. Rhodanese însă se află in ţesuturile cancerigene în cantităţi mici, efectul toxic al componentelor Vitaminei B17 neputând fi stopat.

http://www.invata-in.eu/lascom/2009/03/vitamina-b17-previne-%C8%99i-trateaza-cancerul/

 

Healthier colors of life…

Lycium (catina de gard) – secretul tibetan si chinez al sanatatii

Se poate observa o tendinta generala de degradare a sanatatii la nivel mondial. Din ce in ce mai multi oameni mor din cauza bolilor sistemului cardiorespirator, sau boli mult mai grave cum ar fi cancerul. Insa oare de ce nu ne punem intrebarea cum de am ajuns in aceasta situatie dramatica? Exista o cale de iesire totusi, iar raspunsul il gasim la vechile civilizatii tibetane si chineze, si acesta este catina de garduri (un arbust care creste in Asia de Nord).

Aceasta este cea mai concentrata planta in substante nutritive din cate exista pe pamant. Cunoscuta sub denumirea stiintifica Lycium Barbarum, este folosita de mii de ani de terapeutii chinezi si cei tibetani, ca un izvor de sanatate.

Lycium este o adevarata comoara nationala pentru China si este folosita in medicina traditionala de mai mult de 5000 de ani. Textele antice referitoare la medicina chineza celebrau aceasta planta pentru larga sa intrebuintare inclusiv pentru proprietatea de intarire a fortei vitale a oganismului. Oamenii care consumau fructele de catina de gard, se pare ca nu erau atinsi de boli precum artrita, cancer sau diabet.

Mai mult, speranta de viata a acestora a atins varsta de 100 de ani. In 1988 s-a realizat la Beijing un studiu asupra continutului chimic al fructelor uscate de lycium. Iata ce s-a descoperit, spre uimirea tuturor: pe langa o cantitate considerabila de vitamina B1 si B6 (de care organismul are nevoie pentru a transforma hrana in energie) dar si vitamina E (care nu a mai fost gasita in nici un alt fruct pana in prezent), aceste fructe contin mai multe proteine decat graul, 18 aminoacizi (8 dintre acestia esentiali vietii), 21 de minerale (inclusiv cantitati semnificative de zinc, fier, cupru, calciu, seleniu, fosfor si germaniu – ultimul fiind un agent anticancerigen aproape niciodata gasit in alimente), mai mult betacaroten decat in morcovi, de 500 de ori mai multa vitamina C decat in portocale, acizi grasi esentiali (necesari pentru producerea de hormoni si pentru functionarea normala a creierului si sistemului nervos) si, de asemenea este sursa cea mai bogata in carotenoide (pigmenti grasi naturali solubili care joaca un rol critic in activitatea vitaminei A in organism) decat orice alt aliment de pe glob.

Si inca nu este tot. Lycium Barbarum mai contine o serie de compusi care concura la mentinerea sanatatii:
– Beta-sitosterol – un agent antiinflamator care ajuta la reducerea nivelului de colesterol si, de asemenea, adjuvant in tratarea impotentei si a afectiunilor prostatei
– Zeaxatin si lutin – cu rol important in protejarea ochilor
– Betaina – folosita de ficat pentru a realiza reactiile de detoxifiere; acest compus este cunoscut ca un protector al ADN-ului, imbunatateste memoria, ajuta la dezvoltarea masei musculare.
– Cyperon – este un compus utilizat in tratamentul cancerului cervical; este folosit de asemenea in problemele circulatorii dar si cele aparute la menstruatie.
– Solavetivona – este un puternic agent antifungic si antibacterial.
– Fisalin – un compus natural care intareste sistemul imunitar, si care este eficient in tratamentul leucemiei, hepatitei B si a cancerului.

Destul de recent a fost dezvoltata o procedura de laborator prin care se poate determina cantitatea de antioxidanti pe care o contine hrana consumata. Procedura poarta denumirea de capacitate de absortie a radicallilor de oxigen (ORAC). Metoda ORAC este cea mai precisa si de incredere metoda de masurare a capacitatii antioxidantilor de a absorbi radicalii liberi. Este singurul test in care se iau in considerare atat timpul cat si gradul de inhibare a radicalilor liberi. Conform rezultatelor, o persoana de varsta medie are nevoie de 3000-5000 de unitati ORAC pe zi pentru ca antioxidantii sa aiba un efect semnificativ asupra plasmei si tesutului. Trei gustari zilnice constand in fructe furnizeaza aproximativ 1200.

Acest lucru inseamna ca o persoana este privata de aproape 3800 de unitati pe zi, depinde de fructele si legumele consumate si de necesitatile fiecarui organism. Pentru a recupera diferenta, expertii recomanda suplimentele nutritive. Lycium Barbarum a fost apreciat ca fiind alimentul cu cea mai mare capacitate de antioxidant cu o valoare de aproape 3472 unitati ORAC. Insa trebuie amintita si vitamina E uleioasa cu o valoare de 3309, rodiile cu 3037, afinele cu 2400 si zmeura cu 1220.

Catina de gard s-a descoperit ca are in compozitia sa o cantitate foarte mare de polizaharide imunostimulatoare. Acum cativa ani in urma, cercetatori germani au izolat polizaharidele din Echinacea purpurea (foarte folosita in formulele medicinale) si le-au amesecat cu celule albe din sange in eprubete. Au descoperit faptul ca polizaharidele activeaza profund celulele albe, stimulandu-le sa distruga efectiv celulele tumorale.

Fructele de lycium sunt folosite si in combinatii cu diferite alte plante pentru a mentine sanatatea generala si pentru a preveni afectiunile cronice precum slabirea articulatiilor, ameteli, degradarea vazului, dureri de cap, insomnie, boli cronice ale ficatului, diabet, tiuberculoza si hipertensiune.

Rezultatele studierii acestei plante releva urmatoarele actiuni:
– sustine un sistem imunitar sanatos;
– are proprietati de incetinire a proceselor de imbatranire datorita compusilor antioxidanti;
– previne aparitia tumorilor canceroase;
– are un rol important de protectie hepatica;
– ajuta la imbunatatirea acuitatii vizuale;
– au proprietate de intensificare nutritionala si atletica.

http://suntsanatos.ro/fitoterapie/lyciumcatinadegard-secretultibetansichinezalsanatatii.html

Mango – bogat in antioxidanti

Mango este un fruct care aparține genului Mangifera, care constă din numeroase specii de fructe tropicale aparţinând familiei Anacardiaceae.Arborele se pare că provine din Asia de est, Myanmar, Assuma.

 

 

 

 

 

 

 

 

 

 

 

Mango adauga culoare si gust oricarui fel de mancare. Ele apartin asa-numitei grupe “galbene si portocalii de fructe si legume”, acestea contin antioxidanti, ca vitamina C.
De asemenea contine fitoelemente (componente bioactive), care dupa parerea medicilor influenteaza pozitiv starea de sanatate si incetinesc procesul de imbatranire. Datorită conţinutului de betacaroten, fructul întăreşte sistemul imunitar.

Mango ajută la digestia alimentelor grase, deoarece uşurează absorţia proteinelor şi lipidelor. Mai mult, unul dintre antioxidanţii prezenţi în mango este asociat cu reducerea sem­nificativă a cancerului de col uterin.

În acelaşi timp, acest fruct reduce colesterolul, întăreşte sistemul cardio-vascular, reduce fragilitatea vasculară şi are un puternic efect antioxidant şi imunostimulator. Specialiştii în nutriţie recomandă fructul şi persoanelor care au probleme cu greutate, deoarece arde grăsimile şi este un bun detoxifiant. În plus, mango este benefic şi pentru indivizii care sunt stresaţi sau au probleme cu vederea.

Aceste fructe sunt considerate ingrediente potrivite pentru prepararea de mâncăruri dietetice şi sănătoase, întrucât un mango nu conţine decât elemente nutritive pozitive – doar vitamine şi minerale, fără colesterol. Fructele de mango sunt surse bogate în antioxidanţi, în special carotenoide şi polifenoli.

Mango este ideal pentru cei care suferă de anemie sau femeilor însărcinate, deoarece are un conţinut bogat de fier. În plus, fructul are şi un con­ţinut ridicat de vitamina A, E şi seleniu. Nutriţioniştii spun că fructul este recomandat şi persoanelor care au probleme cu rinichii, febră sau cu afecţiuni respiratorii. În plus, mango conţine nutrienţi, proteine, glucide, vitamina C, magneziu, potasiu, calciu şi mangan. Nutriţioniştii spun că 200 de grame de pulpă de mango are 110 calorii, 1 gram de proteine, 34 de grame de carbohidraţi, 0,54 grame de grăsimi, 0 grame colesterol, 4 mg de sodiu, 312 mg de potasiu, 72 de micrograme de vitamina A şi 54 mg de vitamina C.

Un mango copt, are coaja luminoasa si foarte colorata. In functie de tipul acestui fruct culoarea cojii poate fi rosie, galbena sau portocalie.

Mango poate fi consumat in stare: proaspata (ca fruct sau in salate si alte mancaruri); inghetata (perfect in alcatuirea shake-urilor, mai ales, atunci cand mango proaspat este de negasit sau scump); uscata (pentru prajituri).
Mango este delicios, fie simplu, fie in salate, prajituri sau in stare lichida, ca suc.

http://suntsanatos.ro/fructe/mango.html#.T-rnVHt9GYQ.facebook

 

 

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