A New Vegetable That Kills Cancer Cells

The unusual color of the vegetable comes from black pigment, which is produced when exposed to sunlight. The black tomato has great potential to prevent the spread of cancer in the body because it contains Anthocyanin, an antioxidant that kills its cells. Now, for the first time, it’s being grown in Great Britain.

A-New-Vegetable-That-Kills-Cancer-Cells. 1

Ray Brown is a 66 year-old man who works in agriculture. He found this plant when one of his clients sent him a package labelled with the words “black tomato”. He decided to plant the seeds and the tomato proved to be very useful.

A New Vegetable That Kills Cancer Cells 2

I thought that it was a joke, but when I planted the seeds and got a plant I was surprised by the product, says Ray. The taste of the tomato is very strong, but this is a very healthy vegetable, which has yet to be researched fully.

After the research has been done many benefits of this plant will certainly emerge.

Source: for healthy life style


Fluoride, bleach and pesticide – common chemicals in conventional food

Fluoride bleach and pesticide - common chemicals in conventional food

Food chemicals are powerful. They can stave off mold and mildew and they can kill certain bacteria, including Salmonella and E. coli. Food chemicals kill insects, worms, beetles and some of the weeds that choke out crops. Plus, there’s fluoride, very toxic fluoride, in most municipal tap water. The bottom line is that chemicals kill good bacteria, and this is the number one detriment to all immunity. No wonder vaccines are so dangerous! People who eat nutrient-dead food regularly are getting shots full of chemicals. Eventually, after 10 to 20 years of consuming powerful food chemicals, putting toxins on your skin and having them injected into muscle tissue regularly (vaccines and flu shots), the human body breaks down, suffering from lack of flora and minerals, and that’s when the walking-talking machine you once knew falls apart.

What do you think you are eating if you don’t choose organic? Are you drinking insecticide (tap water) regularly because your “city” or “town” thinks that it’s safe? Based on what? Here’s some research from an earlier Natural News report by Mike Adams:

“What cities call ‘fluoride’ is actually a toxic cocktail of over 100 deadly industrial chemicals and heavy metals, many of which are purchased in bulk from China, where industrial processing plants are trying to get rid of their excess toxic waste by labeling it ‘sodium fluoride.'”

Do you eat white food regularly? It’s bleached! We’re talking about white flour, white pasta, white bread, white rice, white sugar, and you get the point. Every major junk food chain that sells rolls, buns, pizza dough, sub sandwiches, and so on, is selling you bleach that’s processed with so many food additives that you can’t taste it. Would you drink bleach at home if you couldn’t taste it or add it to your favorite meals? What if some corporation added vitamin C to your bleach, would you drink it then?

And then there’s pesticide. Oh, how the pesticide wrecks our health, and so quickly! Would you eat a cucumber or perhaps some lettuce from your own garden that you accidentally sprayed with a boatload of RoundUp herbicide? Yes, weeds are also pests, not just those pesky insects, but you won’t eat that food, because you’re not stupid. If you eat roach killer or weed killer, you get sick and die. Yet GMO food contains these chemicals that do just that — kill living things, including animals. Scientists fuse the genes of pesticidal bacteria into seeds that grow into pest-killer food, and millions of Americans eat it, as if it were food. Currently, 93% of soy, canola and cottonseed oil is GMO, so is 86% of corn and 95% of sugar beets. GMO rice is on the cutting board too.

Nerve Gas and Agent Orange Food

If you combine fluoride, bleach and pesticide with ammonia, you would create a toxic gas, like nerve gas. But ammonia is used in all kinds of food, all across America, to stave off infections, bacteria and the viruses so prominent in mass animal feeding operations that supply “Fast Food America.” Be sure not to cook those meats and fries at high heat! Health insurance companies invest in Fast Food, knowing that you will get sick and buy their policies and spend thousands in hospitals getting “sick care.”

Soon, most Agriculture in America will be dosed with 2,4-D, half of the ingredients of Agent Orange, used to defoliate the forests of Vietnam. Yes, children will be WALKING on this like the soldiers did in Vietnam. We will look back on this period as the time when dumb humans poisoned themselves with known carcinogens. So, what’s the solution? Don’t Eat Cancer!

Source: natural news


French Fries – The Danger Effects

french fries dangers

Therefore, think again before you start preparing your fryer or pan for usage.

1. Bad fatty acids

The fried foods are delicious, but the bad saturated fat turns the potatoes into a ticking time bomb for your heart, diabetes and cancer.Bad and saturated fats are contained even in the margarine and all products labeled “partially hydrogenated”.

Bad fats raise cholesterol levels and elevate triglycerides. The human body needs Omega 3 and 6 fatty acids, so it is very important to pay attention in what type of oil are the french fries fried. Sunflower and corn oil are good for use, while palm and sesame are always the best choice for frying.

2. They contain bad carbohydrates

The potato in its natural state is really good for the human health, but it can be dangerous if its prepared in a wrong way.
In its composition contains carbohydrates and sugars and when we intake carbohydrates in our body they become rapidly absorbed, which later can be used as a source of energy or get stored as fat deposits.

Once you eat one fries serving it is mandatory to make some exercise or take a walk , because otherwise you will surely raise few grams from only this one meal. The scariest part that adversely will affect your body line is actually that delicious crust generated during frying.

3. Contain trans fats

The french fries have trans fats that are common triggers of multiple types of cancer. Therefore it is best to avoid or limit the consumption of these foods.

One serving per week will be good enough for you, and for the children between 3 and 5 years it is highly recommended only one serving in period of 10 days. The French fries have enormous concentrate of salt, bad fats and carbohydrates, and worse than that is the potato chips.

4. Be careful with the packed french fries

When you get hungry and you are not at your home, you’re probably opting for some packed french fries, without knowing in what kind of oil they`re fried.

Another thing that you should have in mind is to eat it while is still hot. That means that before it gets consumed it has not enough time to stand in a place and then start storing dome extra fat.

Replacement for the french fries?

The best option would be – baked potato.

Baked_Potato-300x226

Cut the potatoes as fries, preheat the oven and on the baking pan place some sheets of paper. Well arrange the potatoes, bake it and spice up as desired.

Source: only pure nature


Oral cancer claims one life every six hours in India

Oral cancer claims one life every six hours in India

One person dies every six hours due to oral cancer in the country, signalling an alarming rise in the incidence of the disease, according to a top orthodontist.

The situation could be still graver as many cases of the disease went unreported, Secretary-General of the Indian Dental Association Dr Ashok Dhoble told PTI from Mumbai.

“Cases of the disease and deaths resulting from it in rural areas and among the poorer sections of society are hardly registered,” he noted.

He pointed out that with the high prevalence of smokers and widespread use of other chewable tobacco products, India has seen a steep growth in the number of oral cancer patients in the past decade.

In fact, Dr Dhoble said, oral cancer approximated to 40 per cent of all cancer-related disease in the country with the Northeastern states mostly affected.

“All Northeastern states are badly affected by the disease. The states like West Bengal, Andhra Pradesh, Gujarat and Tamil Nadu are also affected,” he said, adding every third person in these states used tobacco-related products.

Talking about measures to curb the prevalence of the deadly disease, he said that nothing short of a total ban on the use of tobacco was the only way.

“There is no other way to curb oral cancer… You have to ban tobacco in its every form,” Dr Dhoble said, pointing out that it was the nicotine present in the tobacco which made it addictive and difficult to kick the habit.

“Our government also understands the problem… But the huge number of people employed with the tobacco industry is the problem… The government has to provide them with an alternative livelihood and then ban tobacco totally,” he said.

He said a dentist was the first person to diagnose it since oral cancer was not just limited to teeth, but mouth, tongue and integral part of pharynx and gums as well.

The orthodontist explained that oral cancer was 100 per cent curable only if it was reported in the first stage. But once it slips into the second stage, the patient is left with a life span of just five years.

“I will advise people to visit a dentist and not to ignore even if there is a slight problem in the mouth… But above all they have to give up using tobacco in every form. That’s the best medicine,” Dr Dhoble said Stressing the need to educate people on the disease, he said that the Indian Dental Association, which will hold the FDI Annual World Dental Congress in Delhi in September, had been conducting awareness camps and counselling people for the last five years.

Source; hindustan times


Scorpion’s venom can make cancer cells ‘glow’

Scorpion’s venom can make cancer cells ‘glow’

In what can alter the course of cancer treatment in the near future, researchers have found a compound that appears to pinpoint all of the malignant cells in a patient’s body. The twist is that the compound’s main ingredient is a molecule that is found in the sting of a deadly scorpion. The compound called chlorotoxin is found in the venom of the death stalker scorpion known as leiurus quinquestriatus. It gives malignant cells a bright fluorescent sheen so surgeons can easily spot them, wired.com reported.

‘A scorpion-venom concoction that makes tumours glow sounded almost too outlandish to be true in the beginning. But with generous donations from individuals, the fluorescent scorpion toxin is now in Phase I clinical trials,’ informed Jim Olson from the renowned Seattle-based Fred Hutchinson Cancer Research Centre that developed the technique, called ‘Tumour Paint’. (Read: Cancer vaccine developed to boost lifespan of patients)

Scorpion venoms are cocktails of numerous individual toxins that attack different targets within a victim’s body. Olson and his team found that chlorotoxin did not attach just to brain tumours — it grabbed onto all sorts of cancers, from those that affect the skin to those that destroy the lungs. In lab experiments, Olson began to inject fluorescent-tipped chlorotoxin into mice — the compound lit up cancer cells that no other technology could identify. In one instance, the chlorotoxin illuminated a clump of just 200 malignant cells that were burrowed deep within a wad of fat. ‘That was the point we learned that the technology was far more sensitive than an MRI,’ Olson was quoted as saying

Source: the health site


High cholesterol linked to greater breast cancer risk

High cholesterol linked to greater breast cancer risk

In a significant discovery, scientists have found a link between high blood cholesterol and breast cancer in a study of more than one million patients over a 14 year time period in Britain.

“Our preliminary study suggests that women with high cholesterol in their blood may be at a greater risk of getting breast cancer,” said Rahul Potluri, founder of the Algorithm for Comorbidities, Associations, Length of stay and Mortality (ACALM) study.

It raises the possibility of preventing breast cancer with statins, which lowers cholesterol, he added. The researchers conducted a retrospective analysis of more than one million patients across Britain between 2000 and 2013.

There were 664,159 women and of these, 22,938 had hyperlipidaemia and 9,312 had breast cancer. Some 530 women with hyperlipidaemia developed breast cancer.

The researchers found that having hyperlipidaemia increased the risk of breast cancer by 1.64 times.

“We found that women with high cholesterol had a significantly greater chance of developing breast cancer. This was an observational study so we can’t conclude that high cholesterol causes breast cancer but the strength of this association warrants further investigation,” Potluri said.

The research was presented on Friday at “Frontiers in CardioVascular Biology (FCVB) 2014” seminar in Barcelona, Spain.

Source: khaleej times


Cancer-Fighting Diet: 6 Tips to Reduce Your Risk

Cancer-Fighting Diet

Following six diet guidelines can reduce your cancer risk, researchers say. The advice is a combination of what foods to limit or avoid, and which ones to eat.

The recommendations, which appear in the June 30 issue of the Journal of the American College of Nutrition, were spearheaded by the Physicians Committee for Responsible Medicine (PCRM), a Washington, D.C.-based nonprofit group known for its advocacy of plant-based diets and alternatives to research on animals.

Perhaps not surprising for an organization that encourages plant-based diets, the advice highlighted the benefits of fruits and vegetables, and recommended limited consumption of meat. But dieticians and doctors not involved with the report say the guidelines are reasonable.

The guidelines are based on a review of published studies, albeit cherry-picked to highlight the advantages of a plant-based diet. The recommendations are to eat more fresh vegetables and fruits; eat more soy products; limit dairy; limit or avoid alcohol; avoid red meats and processed meats; and avoid grilled, broiled or fried meats. [10 New Ways to Eat Well]

“The overall recommendation is to favor plant-based foods,” said lead author Joseph Gonzales, a registered dietician with the PCRM. “Plants are rich in protective compounds, and help consumers avoid the cancer-causing substances found in animal products.”

PCRM’s recommendations are similar to those offered by cancer research organizations such as the American Cancer Society, although arguably more extreme in terms of what they say to avoid.

“It’s never a bad idea to cut back” on red meat or alcohol, as the PCRM recommends, said Colleen Doyle, a registered dietician and director for nutrition and physical activity for the American Cancer Society. But you don’t need to be a teetotaler or vegetarian to significantly reduce your cancer risk, she added.

The recommendations

1. Eat more fruits and vegetables, especially leafy greens, to help reduce overall cancer risk. Most doctors agree. “It is an incontrovertible fact” that a plant-based diet lowers your risk of cancer and heart disease, said Dr. Paul Talalay, a distinguished service professor at Johns Hopkins University in Baltimore, who was not involved in this study. The reason fruits and vegetables help lower cancer risk is that they contain protective compounds, such as the phytochemicals that Talalay discovered in broccoli in the 1990s, that reduce the risk of several cancers and, as reported this June, the toxic effects of the pollutant benzene.

2. Eat soy products to reduce both the risk and recurrence of breast cancer. Soy products — such as edamame, tempeh and tofu — also have protective properties and, if substituted for red meat, can help reduce exposure to fats and other chemicals that promote cancer and heart disease.

3. Limit or avoid dairy products to reduce the risk of prostate cancer.Studies have linked dairy to prostate cancer, but the culprit might be calcium. Yet other studies suggest that consuming dairy products might prevent colorectal cancer. Dolye said men should consider limiting dairy if they have a family history of prostate cancer.

4. Limit or avoid alcohol to reduce the risk of cancers of the mouth, pharynx, larynx, esophagus, colon, rectum and breast. The PCRM reports that one drink per week increases the risk of mouth, pharynx and larynx cancers by 24 percent; two to three drinks per day increase the risk of colorectal cancer by 21 percent.

As with the dairy recommendation, the dangers depend on which studies you read. Mouth, pharynx and larynx cancers are rare in nonsmokers, so a 24-percent risk increase isn’t something to fret over. Also, a drink a day seems to promote heart health. The American Cancer Society recommends that people limit their alcohol intake to no more than two drinks per day for men, and one per day for women (in part because of women’s smaller average body size).

5. Avoid red and processed meats to reduce the risk of cancers of the colon and rectum. Following this advice may help prevent heart disease, stroke and diabetes. Large studies from the Harvard School of Public Health revealed that regular consumption of red meat — particularly processed meats such as sausages and cold cuts — will shorten your life.

This news doesn’t need to ruin your summer cookout plans. Doyle said to “exercise common sense” and that the occasional hamburger or hotdog, even grilled (uh-oh, see the next recommendation), is fine. The broader issue, she said, is reducing consumption to reduce risk, given your risk profile and family history.

6. Avoid grilled, fried and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney and pancreas. The reason is that cancer-causing chemicals called heterocyclic amines (HCAs) are created when creatine and amino acids in skeletal muscle, aka meat, are cooked at high temperatures. Even the smoke from grilled meat can contaminate grilled vegetables, which otherwise don’t have HCAs.

Cancer risk reduction doesn’t guarantee cancer avoidance. According to the World Health Organization, up to 30 percent of all cancers might be caused by a poor diet. The rest are attributed to smoking, pollution and genetics, which may affect you no matter what you eat.

Source: yahoo news


Chemotherapy likely to get less painful

Chemotherapy likely to get less painful

Saint Louis University professor of pharmacological and physiological sciences Daniela Salvemini found a molecular pathway by which a painful chemotherapy side effect happens and a drug that may be able to stop it.

“The chemotherapy drug paclitaxel is widely used to treat many forms of cancer, including breast, ovarian and lung cancers,” said Salvemini.

“Though it is highly effective, the medication, like many other chemotherapy drugs, is frequently accompanied by a debilitating side effect called chemotherapy induced peripheral neuropathy, or CIPN,” she added.

In addition to causing suffering to patients, CIPN is often a limiting factor when it comes to treatment. Salvemini and her colleagues studied paclitaxel, which is also known as Taxol, and discovered that the pain pathway is dependent on activation of S1PR1 in the central nervous system.

This engages a series of damaging neuro-inflammatory processes leading to pain. By inhibiting this molecule, they found that they could block and reverse paclitaxel-induced neuropathic pain without interfering with the drug’s anti-cancer effects. The study appeared in the Journal of Biological Chemistry.

Source: post


U.S. doctors eradicate woman’s cancer with engineered measles vaccine

measles vaccine

A 49-year-old U.S. woman with advanced bone marrow cancer called multiple myeloma is effectively cancer-free after receiving an experimental trial that injected her a single dose of an engineered measles vaccine, according to a new U.S. study published this week.

The patient, with tumors all over her body, including a 3-cm- diameter one on her forehead, experienced complete remission of myeloma and has been clear of the disease for over six months, according to Mayo Clinic researchers who described their trial Wednesday in the journal Mayo Clinic Proceedings.

A second patient in the study, a 65-year-old woman, did not respond as well to the virus treatment that is selectively toxic to myeloma plasma cells.

However, high-tech imaging studies “provided a clear proof” that the intravenously administered virus specifically targeted the sites of tumor growth, they said.

The researchers said the trial is a “proof of concept” that virotherapy, destroying cancer with a virus that infects and kills cancer cells but spares normal tissues, can be effective against the deadly cancer multiple myeloma.

“This is the first study to establish the feasibility of systemic oncolytic virotherapy for disseminated cancer,” Mayo Clinic hematologist Stephen Russell, first author of the paper and co-developer of the therapy, said in a statement.

“These patients were not responsive to other therapies and had experienced several recurrences of their disease,” Russell said.

Virotherapy has a history dating back to the 1950s, according to the Mayo Clinic, and thousands of cancer patients have been treated with a host of various viruses.

“However, this study provides the first well-documented case of a patient with disseminated cancer having a complete remission at all disease sites after virus administration,” according to the Mayo Clinic statement. It was noted that both patients were studied at the highest possible dose of the therapy.

The normal dose of a measles vaccine contains 10,000 infectious units of the measles virus, Russell told local media. They, however, started out giving the two 1 million infectious units and gradually cranked up the dosage but it didn’t work until both patients were injected with 100 billion infectious units, enough to inoculate 10 million people.

Both women also had limited previous exposure to measles, and therefore fewer antibodies to the virus, and essentially had no remaining treatment options.

The researchers said their next step is to see if the measles vaccine works in a larger number of patients. They also want to test the effectiveness of the virotherapy in combination with radioactive therapy in a future study

source: china


Scientists discover exact mechanism for how broccoli and crucifers fight cancers

broccoli

Researchers fed a special cultivar of broccoli, a combination of wild and commercially available broccoli that contains high levels of glucoraphanin, to nineteen volunteers each week for three months. They compared the first group to two other groups eating the same diet, except one consumed commercially available broccoli and the third ate none of the crucifer. The team observed that those eating the glucoraphanin-rich vegetable showed signs of an improved metabolism.

The scientists determined that a compound commonly found in crucifers, known as sulforaphane, improved the chemical reactions inside mitochondria, the power source for our cellular machinery. The study found that glucoraphanin helped ‘retune’ metabolic processes in the cells that get disrupted as we age. Lead author, Dr. Richard Mithen commented, “We think this provides some evidence as to why people who eat diets rich in broccoli may keep in good health… mitochondria are really, really important, and when they start to go wrong it leads to many of the diseases of aging.”

The nutritionists performing the study recommend eating broccoli two to three times a week. Other health-promoting members of the cruciferous vegetable family include Brussels sprouts, kale and cauliflower. Dr. Mithen concluded “We think it is significant because it shows in humans a measurable effect on our metabolism, which is central to our overall health and could explain the diverse range of beneficial effects many observational dietary studies have shown previously.” It is important to note that while this study used a specially concentrated type of broccoli to produce the stated results, consumption of commercially available broccoli and crucifers have been shown to exhibit similar anti-cancer properties when eaten over a longer period of time

Source: Natural news