HOW DO YOU PREVENT CANCER FROM OCCURING - FEW TIPS THAT I FEEL WILL HELP IN A LONG RUN

Cancers don’t develop overnight or out of nowhere and it is largely predictable with just a few simple changes in your daily life. Significantly, you can reduce your risk by following the below tips everyday which will help you to inoculate yourself against cancer.

1.      Eat broccoli whenever possible: Broccoli is a cancer-preventing superfood and one you should eat frequently. It destroys 97% of the vegetable’s cancer-protective flavonoids. Thus, it is better to steam it and eat it raw as a snack or add it to soups and salads.

2.      Add garlic to everything you eat: Garlic contains sulfur compounds that may stimulate the immune system’s natural defences against cancer and may have the potential to reduce tumour growth. It can reduce the incidence of stomach cancer.

3.      Buy a cantaloupe at the grocery store: Store it in a container and eat several pieces every morning. Certainly, cantaloupe is a great source of carotenoids and plant chemicals shown to significantly reduce the risk of lung cancer.

4.      Eat half a cup of blueberries in the morning: Blueberries rank number one in terms of their antioxidant power. In fact, antioxidants neutralize free radicals which are unstable compounds that can damage cells and lead to diseases including cancer.

5.      Take up a tea habit: The healing powers of green tea have been valued in Asia for thousands of years. New research reveals that it protects against a variety of cancers as well as heart disease. Indeed, a chemical in green tea called EGCG could be one of the most powerful anticancer compounds ever discovered.

6.      Get about 15 minutes of sunlight on your skin each day: Researchers find that getting too little vitamin D from the sunshine may increase your risk of multiple cancers including breast, prostate, colon, ovarian and stomach as well as it reduces high blood pressure.

7.      Take a 30-minute walk every evening after dinner: The moderate exercise reduces levels of estrogen and a hormone that contributes to breast cancer. Thus, four hours a week of walking or hiking with cutting the risk of pancreatic cancer in half according to the research.

8.      Take a multivitamin every morning and buy organic foods: Many studies suggest getting the ideal levels of vitamins and minerals can improve your immune system function and help to prevent a variety of cancers.  Organic foods are grown without added pesticides or hormones both of which can cause cellular damage that may eventually lead to cancer.

9.      Toast some Brazil nuts and sprinkle over your salad: They are rich form of selenium and a trace mineral that kills cancer cells and helps cells repair their DNA. They help in reducing the risks of all kinds of cancers.

10.      Drink more water: You must drink 6 to 8 glasses of water everyday which can help in reducing the risk of bladder cancer in half. It can also reduce the cause for colon cancer if you drink more water daily.   

 

20 Health Benefits of Turmeric

20 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.

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.

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.

Ginger Destroys Cancer More effective than death.

Ginger Destroys Cancer More Effectively than Death-Linked Cancer Drugs

by Anthony Gucciardi
March 27th, 2012 | Updated 11/03/2012 at 12:3

Ginger, a cousin spice of super anti-cancer substance turmeric, is known for its ability to shrink tumors. Astoundingly, it is even more effective than many cancer drugs, which have been shown to be completely ineffective and actually accelerate the death of cancer patients. Commonly consumed across the world in small doses among food and beverage products, the medicinal properties of ginger far surpass even advanced pharmaceutical inventions.

 The subject of one study based out of Georgia State University, whole ginger extract was revealed to shrink prostate tumor size by a whopping 56% in mice. The anticancer properties were observed in addition to ginger’s role in reducing inflammation as well as being a rich source of life-enhancing antioxidants. But what about cancer drugs? Could this simple spice really topple the advanced pharmaceuticals that are often touted as the ‘only option’ for cancer patients by medical doctors?

It turns out that cancer drugs are not only severely ineffective at permanently shrinking tumors, but they actually make tumors larger and kill the patient more quickly. More specifically, the tumors have been found to ‘metasize’, meaning they come back bigger and more stronger than their original size. What’s more, the ‘metasizing’ was found to be very aggressive. According to scientists Beth Israel Deaconess Medical Center in Boston, the premium priced drugs were little more than death sentences for many patients.

“Whatever manipulations we’re doing to tumors can inadvertently do something to increase the tumor numbers to become more metastatic, which is what kills patients at the end of the day,” said study author Dr. Raghu Kalluri.

These are the very drugs considered to be the scientifically proven solution by mainstream health officials.

many cultures for countless centuries. Instead of creating super tumors, whole ginger extract Meanwhile, ginger presents virtually no side effects and has been used as a food product by was shown to exert significant growth-inhibiting and death-inductory effects in a spectrum of prostate cancer cells. Over 17 other studies have also reached similar conclusions on ginger’s anticancer benefits, with the spice being shown by peer-reviewed research to positively impact beyond 101 diseases.

Benefits of neem in cancer - a common tree in india

Benefits of Neem a Common tree in India

Margosa tree possesses the sheet (cold) virya potency. It contains tickt and kashaya rasa, it possesses the laghu (light) gunna (property). Combination of these makes neem a unique herb. Due to tickt rasa it suppresses kapha and due to sheet virya potency it suppresses pitta dosha. Chemically neem contains complex compounds called triterpenes, limonoids, nonterpenoids, hexanortriterpenoids, and pentattriterpenoids. The most important active ingredient of neem is azadirachitin, which makes neem possess the power, what it projects in its usage. Every part of the plant is used i.e. flower, leaves, bark, seed, oil, branches and the excludant called neera, which flows out of the bark.

• Neem act as anti bacterial, anti parasitic, anti fungal, anti protozoal and anti viral thus helps in protection from all the microorganisms, which are always ready to invade in our body causing serious ailments. 
• Local application of neem powder or neem oil has miraculous results. As it is a famous anti microbial herb, it renders all the microorganisms inactive therefore helping in proper healing of wound without causing any infections and septic conditions. · Taking bath of neem leaves water is a very common sight in Indian homes that helps our body to counter mild infections, which our body might get in day-to-day activity.
• Its tropical application makes us relieved from acne, eczema and even ringworms.
• In skin related diseases, neem works as blessing of God on mankind. It has an action on almost every kind of skin disease thus making its indication in eradicating every kind of itch, rash, infection and allergy.
• Neem water is extensively used in burn injuries, thus to protect them from any kind of infection and also promote healin. Neem oil is extensively used in hair fall and early graying of hairs with very satisfying results. It also find its application in dandruff and in lice growth.
• Its local application on arthritic conditions like rheumatoid arthritis, gout, Osteoarthritis, lower back pain, and musculo skeletal pains is highly recommended with good results.

Internal Action:

• Due to presence of tickt rasa it is beneficial in indigestion, constipation and restoring taste of mouth.
• It helps in fighting with the intestinal worms there by act as a deworming agent
• It is highly recommended in hyperacidity and epigastric pain as it suppresses pitta that is the main culprit in the aggravation of such illness.
• Good results have also been seen in gastritis
• Widely and extensively used as blood purifier as it possess the properties like tickt rasa which helps in detoxifying any toxins floating in our blood stream which may lead to illness.
• It gives wonderful results in diabetes incipidus and diabetes mellitus due to presence of tickt rasa.
• It is very helpful in curing urinary tract infection
• It stimulates liver for proper functioning therefore helps in maintaining proper secretions of liver
• It acts on all kinds of skin disorders and provides great relief.
• It works as an anti inflammatory and pain relieving agent
• It also helps in suppressing extra heat generated in body due to any reason thus helps in maintaing normal condition in hyperthermia. Very useful in suppressing fever.
• Anti malarial action of neem has also been seen
• Since old times neem leaves have been used as an agent that helps in increasing vision as it helps in suppressing kapha disorders thus releasing congestion on eyeballs caused due to mucus accumulation in sinuses.
• Coughing is relieved by use of neem water
• It helps in reducing excess micturation
• It has given very good results in diseases like gonorrhea and syphilis
• It works as an immunoboosting agent therefore making our immune system very strong and efficient to fight against any foreign invasion making our body strong and disease free .

Neem Leaves and Uses
These are opposite and pinnate from medium to dark green in color. Color of young leaves is purplish to reddish. Petioles are short and leaves have asymmetric shape.

Neem leaves in the form of paste can be directly applied to skin. You can use the neem leaves for bathing in water. This cures the skin related problems.

Neem leaves are very good in treating chickenpox.

If you are diabetic and will consume neem leaves empty stomach in the morning then surely you can cure your diabetes.

An inflammation can be subsided with neem leaf paste.

These are great detoxifiers so given to purify blood.

If you suffer from excessive hunger then eat the fine paste neem leaves with brown rice. This is has curative properties.

Drink its juice to cure excessive thirst.

To cure any kind of skin infection mix turmeric with neem leaves paste and apply it on your body for at least three months.

Get a glowing skin by consuming this.

Increase body's natural immunity with neem leaf juice.

If you have pimples on your face then apply the neem leaf decoction. Even this can be used to treat minor wounds as this reduces the chance of getting further infection. You can also cure dandruff and hair loss with this.
But neem doesn't promote resistance in bacteria. Antibiotics are over-prescribed and are becoming blunt as a weapon in our fight against diseases. Neem is an interesting alternative, and one that will never stop working.

Neem is just about anti-everything:

• anti-bacterial
• anti-viral
• anti-septic
• anti-diabetic
• anti-fungal
• blood-purifying
• spermicidal

Yes, spermicidal. Neem also shows great promise as a natural means of birth control. Amazing, isn't it?

Oh, and oral care and periodontal disease is a big one, too. You can't beat neem when it comes to caring for your teeth and gums.

The range of diseases that has been traditionally treated with neem, or where research is being done, is huge:

Aids cancer, malaria, diabetes, hepatitis, duodenal ulcers, kidney disorders, fungal infections, yeast infections, STDs, all kinds of skin disorders, periodontal disease, mononucleosis, blood disorders, heart diseases, nerve disorders, allergies... and the list goes on.

CANCER BENEFITS IN ONION AND USES

Cancer Prevention

One way the antioxidants in onions can protect you against cancer is by reducing the DNA damage in cells caused by free radicals, studies reveal.

All onions and onion relatives (garlic, leeks, chives and scallions, or spring onions) are rich in organosulfur compounds shown to help prevent cancer in lab animals. 

In fact, an onion extract was found to destroy tumor cells in test tubes and to arrest tumor growth when tumor cells were implanted in rats. 

The onion extract was shown to be unusually nontoxic, since a dose as high as forty times that of the dose required to kill the tumor cells had no adverse effect on the host.

In addition, shallots have been shown to exhibit significant activity against leukemia in mice.

MORE BENEFITS OF ONION

Never mind the tears they bring on—onions are an ace ally in your fight against disease. A prized member of the lily family, they lavish you with health benefits while adding oodles of taste to your food.

A quick glimpse at their incredible health benefits:

• The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.
• Onions contain chromium, which assists in regulating blood sugar.
• For centuries, onions have been used to reduce inflammation and heal infections.
• Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
• A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.
• Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
• Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers.
• Those bright green tops of green onions are rich in Vitamin A, so do use them often.

My favorite way to enjoy onions is to slice them really thin, squeeze some lemon juice on top and add a little salt. Sprinkling a few freshly washed cilantro leaves adds fragrance and flavor to this simple, quick salad, without which no dinner of mine is complete.

RAW VEGETABLES VERSES COOKED INTERESTING FACT FOR CANCER

FICTION: Raw Veggies are Healthier than Cooked Ones

Do vegetables lose their nutritional value when heated?

FACT: Cooking is crucial to our diets. It helps us digest food without expending huge amounts of energy. It softens food, such as cellulose fiber and raw meat, that our small teeth, weak jaws and digestive systems aren't equipped to handle. And while we might hear from raw foodists that cooking kills vitamins and minerals in food (while also denaturing enzymes that aid digestion), it turns out raw vegetables are not always healthier.

A study published in The British Journal of Nutrition last year found that a group of 198 subjects who followed a strict raw food diet had normal levels of Vitamin A and relatively high levels of beta- carotene (an antioxidant found in dark green and yellow fruits and vegetables), but low levels of the antioxidant lycopene.

Lycopene is a red pigment found predominantly in tomatoes and other rosy fruits such as watermelon, pink guava, red bell pepper and papaya. Several studies conducted in recent years (at Harvard Medical School, among others) have linked high intake of lycopene with a lower risk of cancer and heart attacks. Rui Hai Liu, an associate professor of food science at Cornell University who has researched lycopene, says that it may be an even more potent antioxidant than vitamin C.

One 2002 study he did (published in the Journal of Agriculture and Food Chemistry) found that cooking actually boosts the amount of lycopene in tomatoes. He tells ScientificAmerican.com that the level of one type of lycopene, cis-lycopene, in tomatoes rose 35 percent after he cooked them for 30 minutes at 190.4 degrees Fahrenheit (88 degrees Celsius). The reason, he says: the heat breaks down the plants' thick cell walls and aids the body's uptake of some nutrients that are bound to those cell walls.

Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says. At least, that is, if they're boiled or steamed. A January 2008 report in the Journal of Agriculture and Food Chemistry said that boiling and steaming better preserves antioxidants, particularly carotenoid, in carrots, zucchini and broccoli, than frying, though boiling was deemed the best. The researchers studied the impact of the various cooking techniques on compounds such as carotenoids, ascorbic acid and polyphenols.

Deep fried foods are notorious sources of free radicals, caused by oil being continuously oxidized when it is heated at high temperatures. These radicals, which are highly reactive because they have at least one unpaired electron, can injure cells in the body. The antioxidants in the oil and the vegetables get used up during frying in stabilizing the cycle of oxidation.

Another study published in the Journal of Agricultural and Food Chemistry in 2002 showed that cooking carrots increases their level of beta-carotene. Beta- carotene belongs to a group of antioxidant substances called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta- carotene into vitamin A, which plays an important role in vision, reproduction, bone growth and regulating the immune system.

The downside of cooking veggies, Liu says: it can destroy the vitamin C in them. He found that vitamin C levels declined by 10 percent in tomatoes cooked for two minutes—and 29 percent in tomatoes that were cooked for half an hour at 190.4 degrees F (88 degrees C). The reason is that Vitamin C, which is highly unstable, is easily degraded through oxidation, exposure to heat (it can increase the rate at which vitamin C reacts with oxygen in the air) and through cooking in water (it dissolves in water).

Liu notes, however, that the trade-off may be worth it since vitamin C is prevalent in far more fruits and vegetables than is lycopene. Among them: broccoli, oranges, cauliflower, kale and carrots. Besides, cooked vegetables retain some of their vitamin C content.

That said, research shows that some veggies, including broccoli, are healthier raw rather than cooked. According to a study in the Journal of Agricultural and Food Chemistry in November 2007, heat damages the enzyme myrosinase, which breaks down glucosinates (compounds derived from glucose and an amino acid) in broccoli into a compound known as sulforaphane.

Research published in the journal Carcinogenesis in December 2008 found that sulforaphane might block the proliferation of and kill precancerous cells. A 2002 study in The Proceedings of the National Academy of Sciences also found that sulforaphane may help fight the bacterium Helicobacter pylori, which causes ulcers and increases a person's risk of stomach cancer.

On the other hand, indole, an organic compound, is formed when certain plants, particularly cruciferous vegetables such as broccoli, cauliflower and cabbage, are cooked. According to research in The Journal of Nutrition in 2001, indole helps kill precancerous cells before they turn malignant. And while boiling carrots was found to increase carotenoid levels, another study found that it leads to a total loss of polyphenols, a group of chemicals found in raw carrots. Specific polyphenols have been shown to have antioxidant properties and to reduce the risk of cardiovascular disease and cancer, according to a 2005 report in The American Journal of Clinical Nutrition.

Comparing the healthfulness of raw and cooked food is complicated, and there are still many mysteries surrounding how the different molecules in plants interact with the human body. The bottom line, says Liu, is to eat your veggies and fruits no matter how they're prepared.

"We cook them so they taste better," Liu says. "If they taste better, we're more likely to eat them." And that's the whole idea.

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