Chlorophyll Can Help Treat Cancer

Chlorophyll is a pigment found in dark green plants that is important for photosynthesis to take place; however, this pigment does more than just facilitate energy production in plants. According to Michael T. Simonich of the Linus Pauling Institute, chlorophyll actually helps fight cancer cell growth and acts as an antioxidant in the body.

Chlorophyll protects against various chemical carcinogens found in fungus-contaminated nuts and grains, the toxic materials created when meat has been overcooked, and carcinogens in the air that result from pollution. It does this by blocking the metabolism of chemicals known as procarcinogens that damage DNA. By preventing DNA from being damaged, cancer growth is inhibited and prevented.
The strength of chlorophyll was demonstrated by applying it in eastern China where fungal contamination of grains and nuts is very common. Because of the contaminated grains and nuts, many Chinese people suffered from liver damage and cancer. After supplementing with chlorophyllin –- the synthetic counter part of chlorophyll –- at 300mg (100mg three times daily), the incidence of liver cancer among that population decreased significantly. Further investigation into the antioxidant, anti-mutagenic properties of chlorophyll by Chinese researchers has begun.

There is little known about the bioavailability of chlorophyll and how it is metabolized. What is known is that it is effective in aiding in cancer treatment and it has potent antioxidant properties. Supplementation of chlorophyll is fairly easy –- all that is needed is a supplement of a substance known as chlorella. Chlorella is green algae, and is a preferable source of chlorophyll than dietary sources because it is a more concentrated supply of chlorophyll. But supplementation isn’t always necessary. Supplementation would be more necessary for the chronically ill. Simple dietary changes that could be made would suffice for those who are not chronically ill, and would provide an adequate amount of chlorophyll to prevent any future complications. There may be more risk with supplementation anyway: even though current data cannot find a toxicity level for chlorophyll, more is not always better.

Great sources of chlorophyll would be dark greens such as spinach, kale, green beans, arugula, leeks and many more dark greens. Furthermore, taking chlorophyll before or at meal-time greatly reduces the carcinogenic effects of food. Since it primarily acts as a blocking agent, chlorophyll is able to block the absorption of the carcinogen by forming a molecular complex too large to be assimilated in the small intestine. In other words, to get the full anti-cancer benefits, eating a salad comprised of spinach, kale, parsley (or a chlorella supplement) and other green-goodies before that well-done steak will help prevent the development of those cancer-causing compounds.

If chlorophyll is consumed after having cancer-causing food items, however, there will be little benefit because the carcinogen has been ingested and assimilated. Therefore, it is important to have your veggie-filled salad before eating anything that may have carcinogenic effects.

sources:

(http://lpi.oregonstate.edu/fw06/chlorophylls…)

(http://lpi.oregonstate.edu/infocenter/phytoc…)

About the author

Ella Andersen is a college student who intensely researchs topics on health and nutrition. In college, she is furthering her love of nutrition by pursuing a degree in clinical dietetics.
She also runs her own blog:
http://www.snhbw.blogspot.com

Article taken from http://www.naturalnews.com, only for information purpose, article published with full reference, if author/publisher have any objection kindly send us an email at info@agrinfobank.com

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Pesticides and polio

By: Jonathan Benson

One of the most common arguments people often use to defend vaccinations alleges that vaccines are responsible for eradicating epidemic diseases of the past such as polio and smallpox. But a recent investigative review put together by Jeffry John Aufderheide over at VacTruth.com explains not only why this claim is untrue, but also why pesticides may have been responsible for spurring these disease outbreaks in the first place.
As part of a trivia series on polio, Aufderheide cites several studies showing that the widespread use of chemical pesticides such as dichlorodiphenyltrichloroethane, or DDT, and heptachlor following World War II, actual exacerbated viral disease outbreaks across the United States.
On a visual graph, it is clearly seen that the production and use of pesticides throughout the mid-20th century is directly correlated to polio outbreaks, including the worst polio epidemic in known history, which occurred in 1952.
You can view the graph here:
http://vactruth.com/2012/06/03/7-trivia-facts-about-polio/
According to a report compiled by the Secretary of the Interior that was presented before the 85th Congress back in 1958, polio really only became a problem after the 1940s, when chemical companies began to produce large amounts of DDT, heptachlor, dieldrin, tetraethyl pyrophosphate (TEPP), malathion, benzene hexachloride (BHC) and other pesticide chemicals for use on agricultural crops. Prior to that time, polio was not nearly as virulent or problematic as many people believe it was.
As DDT and other pesticides were eventually phased out, cases of polio also began to decline, which suggests that vaccines may not have been primarily responsible for eradicating polio. Improvements in sanitation, which are hardly ever mentioned by mainstream health authorities, also played a major role in eradicating polio.

Pesticide-contaminated milk also responsible for polio outbreaks

Many people during the 1950s became ill as a result of pesticide-contaminated milk, much of which ended up having to be quietly pulled from store shelves in subsequent years. This contaminated milk was also known to be a primary carrier of polio, and was directly responsible for spreading the disease until the contaminating pesticides were eventually phased out, and the milk supply effectively remediated.
Interestingly, milk-induced disease outbreaks were responsible for the later creation of milk pasteurization mandates. But it was the pesticides and their tolerance of polio virus, not the fact that milk was raw, that was responsible for spreading disease. And yet the belief that raw milk is inherently dangerous is still prevalent today, while few have any real understanding of the role pesticide-tainted milk played in spreading disease, and particularly polio.
Right around the time that dangerous pesticides were being retired and sanitation was being improved, authorities released a polio vaccine that they claimed would eradicate the disease. The precise timing of this strategic release would later be used to claim that the vaccine, and not agricultural and sanitation improvements, was responsible for ending polio.

Revisionist history continues to fuel myth that vaccines are responsible for eradicating disease

Because of the way drug companies and vaccine manufacturers have influenced governmental and health authorities over the years, the myth that vaccines are responsible for eradicating disease has prevailed. Truth be told, the polio vaccine has been shown to actually cause many of the paralysis symptoms associated with polio, including in India where there has been a 1,200 percent increase vaccine-associated polio paralysis (VAPP) since the introduction of massive polio vaccine campaigns throughout the country

Sources for this article include:
http://vactruth.com/2012/06/03/7-trivia-facts-about-polio/
http://www.raw-milk-facts.com/

Source: http://www.naturalnews.com

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8 Medicinal Plants You Can Grow at Home

Grow a Healing Garden

Physic (or physick) was the name given to gardens of healing plants grown by physicians and monks in ancient times and by home gardeners well into the nineteenth century. Why not plant your own with some of these herbs? By investing a little sweat and the cost of seeds, you'll have the makings of infusions, teas, and balms. Just choose a sunny spot with rich soil for your garden. Perennial plants will grow from season to season, while annuals must be reseeded or transplanted.

1. Basil

Annual: Harvest the young leaves of what's called "the king of herbs" as needed.
Uses: Flatulence, lack of appetite, cuts, and scrapes

2. Chamomile

Annual: Use the flower heads for infusions and salves.
Uses: Indigestion, anxiety, skin inflammations.

3. Feverfew

Perennial: Use leaves and flowers for teas; chew leaves to ease headache pain.
Uses: Headaches (including migraines), arthritis, skin conditions.

4. Lemon Balm

Perennial: A relative of mint, lemon balm is a versatile medicinal herb.
Uses: Anxiety, insomnia, wounds, herpes, insect bites, flatulence, upset stomach.

5. Parsley

Biennial: Like its curly cousin P. crispum, this herb is loaded with nutrients.
Uses: Flatulence, bad breath.

6. Sage

Perennial: Sage's genus name, Salvia, means "to heal," reflecting its early use as a medicinal, not culinary, herb.
Uses: Mouth and throat inflammations.

7. St. John's Wort

Perennial: The glossy leaves and yellow flowers are this herb's active parts.
Uses: Mild to moderate depression. (Talk to your doctor first.)

8. Thyme

Perennial: The active principle in thyme, thymol, is a strong antiseptic.
Uses: Coughs, congestion, indigestion, gas.

Source of Article:
 

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