Along side turmeric, ginger is one of the world’s most potent disease-fighting spices. It has been widely regarded for centuries as a natural remedy for a variety of ailments. The use of ginger is numero uno when it comes to curing common cold and cough. It is also superior to pharmaceutical drugs in defeating cancer, motion sickness and inflammation.
Astoundingly, ginger is even more effective than many cancer drugs at shrinking tumors. Commonly consumed across the world in small doses among food and beverage products, the medicinal properties of ginger far surpass even advanced pharmaceutical inventions.
Whole ginger extract 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. (more…)
Three or four years ago I started making my own yogurt and it’s been a fun experiment project as I’ve tested various methods to come up with the best process for my family. Well perhaps, not always fun, because while learning I’ve ruined plenty of milk for one reason or another. In that time I’ve been reading about the many benefits of drinking milk Kefir. For a quite a while, I wasn’t ready to add another step in my daily/weekly food routine. However, once I was, I then wasn’t sure how to actually go about making Kefir. Sometime over the course of the last couple of years I heard about Kefir grains, but I had no idea how to actually get any. They aren’t exactly something you find at the local grocery store or co-op. About 6 – 8 months ago I was finally able to purchase some grains online through Cultures for Health. By this point I was thrilled to finally start another step in my real food journey. However after only using my Kefir grains for a couple of months I accidentally threw them away because I didn’t clearly mark the jar they were stored in in the refrigerator. Oops. I reached out to my Twin Cities Weston Price chapter and one very kind woman passed on to me some of her grains. Then about two months ago, another kind woman passed on another type of Kefir grain and I now once again have experiments going on in the kitchen as I compare the two types to see which makes the best Kefir.
Since I’ve kind of gone ahead of myself and some of you may be thoroughly confused… Kefir…. grain… let me share some of the things I’ve learned over the last couple of months.
Mon. Apr.1, 2013 by Blanche Levine
(NaturalHealth365) Low vitamin D levels can be the most damaging influence on our genetic health, according to professor George Ebers, Action Medical Research professor of Clinical Neurology and one of the senior authors of published scientific research.
What are the capabilities of vitamin D?
Researchers, at the University of Oxford, have shown the extent in which vitamin D interacts with our DNA. The researchers found 2,776 binding sites from the vitamin D receptor along the length of the genome. These are the ones unusually concentrated near a number of genes associated with autoimmune conditions such as MS, Crohn’s disease, systemic lupus, rheumatoid arthritis and cancers such as, lymphocytic leukemia and colorectal cancer. (more…)
Are you looking for a powerful cancer fighting food? Tiny single cell organisms known as spirulina,were designed by nature 3.6 billion years ago. Spirulina generated the oxygen we have in our atmosphere and created an environment that allowed all higher forms of life to evolve into the rich diversity we find on earth today. Just think what it would mean to capture the energy of this food in your body and free yourself or someone you love from the threat of disease.
Spirulina is in the highest order of superfoods. It contains one of the most remarkable concentrations of nutrients known in any food, or herb. Spirulina is 60 percent highly digestible vegetable protein, and contains a huge concentration of beta carotene, vitamin B-12, trace minerals, and the rare essential fatty acid GLA, missing in people who were not breast fed. Spirulina is rich in polysaccharides, another name for essential sugars sometimes referred to as glyconutrients. It has a balanced spectrum of amino acids, cleansing chlorophyll, and the blue pigment phycocyanin with tremendous antioxidant, anti-cancer, and anti-inflammatory properties. (more…)
Echinacea is a coneflower that is found most commonly in eastern and central North America. It is typically found in early to late summer in the open wooded areas and prairies. Echinacea was used by the North American Indians and the early settlers as an anti-microbial for relief of infections, pain and to reduce symptoms of snake bite and anthrax. Others have used Echinacea for relief of scarlet fever, syphilis, malaria, blood poisoning and diphtheria.
Big pharma would like you to forget about herbal medicine
The advent of antibiotics and the massive marketing and prestige that went behind this new medical technology reduced the usage and understanding of herbal medicine. The Germans picked up echinacea in the 20th Century and began to study it immensely. The Germans performed numerous studies that have demonstrated echinacea’s effectiveness at enhancing immunity. (more…)
The best way to avoid developing colds, influenza, and other viral diseases this winter is not to go out and get more vaccines and over-the-counter drugs. Your immune system is fully equipped to thwart these conditions naturally on its own, provided you feed it the nutrients it needs in order to maintain homeostasis. Here are five ways to strengthen your immune system naturally using simple food choices:
1) Garlic. This powerful member of the onion family comes up frequently in lists of food and herbs that promote health and prevent disease, and for good reason. Garlic’s high allicin content is largely responsible for its disease-fighting effects, as this powerful antioxidant compound neutralizes free radicals and quells disease-causing inflammation. As a whole, garlic has been used for thousands of years to prevent and treat respiratory, bacterial, fungal, viral, and parasitic infections as well. (more…)
When most people contract a cold or flu, they head to their doctor or the local drug store to pick up some type of drug they believe will alleviate their symptoms. With a cold, flu or any other virus, drugs only have the ability to mask or treat symptoms, but they cannot eliminate the virus itself. Only the immune system can do that. Viruses, which are very small infectious agents that replicate inside the body, only cause illness in the first place if the immune system fails to do its job. (more…)
Of all the concerns that parents have contacted my office about over the years, one of the most common ones has been what to do with a child’s fever.
In addressing this concern, it’s vital to understand that a fever serves to protect your body against infection and trauma in three major ways:
- A fever stimulates your immune system into producing more white blood cells, antibodies, and a protein called interferon, all of which work to protect your body against harmful microorganisms.
- By raising your body’s temperature a few degrees, a fever makes it harder for invading bacteria and viruses to survive and flourish. The higher your core body temperature is, the harder it is for harmful microorganisms to survive in your body.
- A fever helps to shuttle iron to your liver so that it is not readily available to fuel the growth of invading bacteria. (more…)