The Healing Power of Garlic
Health,Food & Beverages
A lot of research has been done on this great bulb, and the results have been amazing. Dozens of medical benefits have been linked to garlic. • Studies have shown that garlic lowers cholesterol and thins the blood, which may help prevent high blood pressure, heart disease and stroke. • According to laboratory studies, garlic appears to block the growth of cancer cells. Population studies show that people who eat lots of garlic have fewer stomach and colon cancers than those who eat the least. In a study at Boston City Hospital, garlic was successfully used to kill 14 strains of bacteria taken from the noses and throats of children with ear infections.In additions, research has shown that garlic can help boost immunity and reduce high blood sugar levels. It may also relief asthma symptoms and keep individual cells healthy and strong, potentially delaying or preventing some of the conditions and cellular breakdown associated with aging. For thousands of years the healing power of garlic has been recognized. It has been used to treat wounds and infections to digestion problems.During World War II, when Russian soldiers ran out of penicillin for their wounds, they requisitioned garlic gloves. Which is where garlic got the nick name “Russian penicillin” from. And now-a-days, in Germany, Japan, and other modern countries, garlic formulas are sold as over-the-counter treatment for a variety of conditions.Benefits for the heart So far, researchers have identified two important ways in which garlic is good for the heart and circulation. At first, it contains many sulfur compounds, including diallyl disulfide (DADS), which appears to promote a smooth blood flow by preventing platelets from sticking together and clotting.Researchers at Brown University in Providence, Rhode Island, gave 45 men with high cholesterol aged garlic extract – about the equivalent of five to six gloves of fresh garlic. When they examined the men’s blood, they saw that the rate at which platelets clumped and stuck together had dropped anywhere between 10 and 58%. Garlic is also good for the heart as it lowers cholesterol levels and blood fats called triglycerides in the bloodstream. Garlic has also some blood-pressure lowering properties, and it can lower homocysteine (a protein that can cause plaque build-up in the arteries.Protection against Cancer The evidence is rising that including garlic in your diet may play a role in preventing and treating cancer. Studies indicate that garlic can help block cancer in several ways: By preventing cell changes that lead to cancer From stopping tumors from growing or By killing the harmful cells outright.“Garlic is an immune system booster”, according to Janet Maccaro, PhD, ND, a holistic nutritionist in Ormond Beach, Florida. “So it may help the body zap cancer cells before they can grow out of control.” A compound in garlic called s-allylcysteine appears to stop the metabolic action that causes a healthy cell to become cancerous.The substance called DADS, which we discussed earlier, appears to stop the growth of cancer cells by preventing their ability to divide and multiply. DADS chokes cancer cells until their numbers are reduced, and they start dying. Another substance in garlic called diallyl trisulfide (DATS), which is 10 times more powerful than DADS at killing human lung cancer cells. It’s effectiveness is comparable to that of 5-fluorouracil, a widely used chemotherapy agent. And since garlic is vastly less toxic to healthy cells than the chemotherapy drug, there is hope that some day garlic could form the basis for a gentler chemotherapy. Garlic contains compounds that help prevent nitrites – common substances found in foods such as bacon and other cured meats, as well as in a variety of everyday pollutants – from transforming into nitrosamines, harmful compounds that can trigger cancerous changes in the human cells.Not only are garlic’s benefits seen in laboratories. Researchers have noticed that people in Southern Italy, who eat a lot of garlic, develop less stomach cancer than the people who don’t eat much (or any) garlic in the north.A study of 41,837 women living in Iowa found that those who ate garlic at least once a week had a 35% less risk of colon cancer than women who never ate garlic. Eating three gloves of garlic a day might reduce your risk of many cancers by 20%.“Garlicillin” A frightening trend in recent years has been antibiotic resistance – the ability of bacteria to minimize the effects of drugs that were once effective in killing them. Luckily, there is a new superhero when it comes to fighting bacteria. Research suggests that garlic may be effective where traditional drugs have failed or are too toxic.To get the most out of garlic Eat it fresh, crushed raw garlic contains allicin, a compound that breaks down quickly into a cascade of healthful compounds, like DADS and DATS. Cut it fine. Whether you cook garlic or eat it raw, mincing, crushing, or pressing it greatly expands its surface area, which releases the maximum number of healthful compounds.

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AND THE PLANET
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PROLONGS ENGINE LIFE & REDUCES WEAR
FFX uses a combination of ingredients that
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INCREASE FUEL ECONOMY
Reduces fuel consumption, resulting
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REDUCES HARMFUL
EMISSIONS & POLLUTANT
Reducing harmful pollutants from the exhaust
pipe helps result in a cleaner environment.
IMPROVES VEHICLE
PERFORMANCE & HORSEPOWER
Burns more of the available British Thermal Units
(BTUs) in the fuel, resulting in better performance.
USE FFX WITH EVERY FILL-UP.
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A catalyst that ignites fuel at a lower temperature, providing
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Cleans and maintains injectors, as well as the rest of the
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Reduces solids that form in the fuel tank and keep the
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Removes and prevents rust in the fuel system, keeping
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Stabilizes fuel to keep it from breaking down or
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• Use 1/4oz to treat up to 20 gallons
• Double dose your first 2-3 treatments
• Use FFX every time you fill up
1/4oz Foil Pack – $4.99 (3BV)
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Anemia is the Greek word for “no blood”. But that’s exaggerated.
People with anemia have plenty of blood, but they don’t have the
required number of red blood cells, or these cells are not containing
their usual payload of oxygen to give them energy.

There are many forms of anemia, but the most common is iron-
deficiency. When you are not getting enough iron in your diet or
you are losing blood, for example as a result of menstruation,
the oxygen carrying capacity of your blood can drop rapidly.

You wilt, when deprived of oxygen.  Anaemia can make you sluggish
and weak. Your brain feels fuzzy and you’re always cold.

It is estimated that about 20 percent of women in the US, and 3 percent
of men have a low iron problem, and consequently are at risk of Anemia.

The Daily Value (DV) for iron is 18 milligrams, but pregnant women
need 30 milligrams a day, which is a much higher amount.
Obstetricians may prescribe supplements for pregnant women, because
it’s difficult to get that much iron from the diet.

For other people, it’s not too hard to get the required amount of iron
from the diet, just eat meat, fish, and poultry daily. These foods contain
a substantial amount of iron.
However, if you eat little or no meat, you must pay more attention to
your diet. Vegetables also have some iron. For example, a cup of pumpkin
has 3.4 milligrams of iron. Kidney beans and lentils have about 3 milligrams
in a half cup. The bio-availability of iron isn’t the problem with these foods.

How to increase Absorption
Bio-availability means how well our bodies absorb the nutrients we eat.
There are two forms of iron with completely different levels of bio-availability.
The iron found in meat, fish, and shellfish, called heme iron, is readily absorbable.
The iron found in plant foods, called nonheme iron, is less absorbable.

For example, of the 6 milligrams of iron in 3 ounces of mussels, about 15 percent
will be absorbed by your body. However, only 3 percent of the 3 milligrams of iron in a half-cup of lentils will be absorbed.
But it’s possible to boost the bio-availability of iron with clever eating.
For example, when you eat a food that contains vitamin C with a food that contains iron, you will definitely get a lot more iron into your bloodstream.
Iron is best absorbed in an acidic environment, particularly ascorbic acid.

Similarly, when you combine meat with vegetables in the same meal
makes it easier to get more iron. The heme iron in meats “potentiates”
the iron in vegetables, making it easier to absorb. Mixing heme iron from
meats with nonheme iron from beans and vegetables will increase
absorption of the nonheme iron by 10 to 15 percent.
Coordinating it all does give the most benefits. But if a woman is iron
deficient, the absorption of iron will be much more avid.
So, the more iron she eats, the more she absorbs.

How to get more iron
If you think that you have Anemia, a complete check-up by your doctor
may be necessary to make sure that you have nothing serious.
When it shows that you don’t have enough iron in your diet, it’s easy
to correct. There are ways you can mix iron with vitamin C.
You can get vitamin C by drinking orange juice. Or you can eat
baked potatoes. One baked potato with skin contains 17 milligrams
of vitamin C, which is 28 percent of the Daily Volume, as well as
1.9 milligrams of iron. Eating the potato with the skin will provide
more than triple the amount of iron.

However, don’t combine calcium with iron. Especially when you’re
taking iron supplements. “They compete with the same receptor sites
on your cells,” according to Fergus Clydesdale, PhD, distinguished
professor and head of the department of food science at the
University of Massachusetts in Amherst. The calcium and iron in
foods also compete, but not as much as when you’re taking
supplements. Dr. Clydesdale suggests taking your calcium and iron
three hours apart.

The same happens with coffee and tea. Both beverages contain
tannins, those chemicals have some blocking effect on iron supplements.
So don’t take your pills with your coffee.
When you have breakfast, take half a cup of cooked Cream of Wheat.
It is loaded with 6 milligram of iron. Instant oatmeal contains less,
about 3 milligrams in half a cup.  

Problem with being vegetarian
Anemia is much more a common problem in vegetarians than in
meat eaters. The reason is because they lack vitamin B12, which
is mostly found in meat. This nutrient is needed for cells to divide
and mature properly. As a result, strict vegetarians may get little or
no vitamin B12 in their diets.

The condition called pernicious anemia, doesn’t develop immediate.
The body uses only a little of vitamin B12.
Most people have enough in store to last about 6 years.
Because of this, strict vegetarians probably don’t feel the symptoms
of B12 deficiency, which is fatigue and tingling in the hands and feet
for a very long time.

However, as with iron deficiency, having a lack of vitamin B12 is easy
to correct. Strict vegetarians who eat no meats, dairy food, or eggs
have probably to take B12 supplements or brewers’ yeast.
Ask your doctor to find out what’s best for you.

Juicing is one of the best ways to compensate for the toxins, and ever diminishing nutrient value of our food. For some people, whipping fresh fruits and vegetables through a juicer and extracting a glassful of vitamin-packed nectar ensures that they get the recommended five to seven servings of these foods every day. Others like juicing to get more carotenoids and flavonoids, which are healing compounds that can fight major diseases like cancer, and heart disease. Still others see juicing as a way to get rid of the toxins in the body, boost immunity and help to treat a variety of diseases, like anemia, constipation and arthritis.

Juices are a multivitamin/mineral supplement for people who don’t want to take pills and capsules. Your body absorbs the nutrients much better than it does from pills. Although plants are full of vitamins, minerals, and other healing compounds, these substances are bound to vibrous tissue and contained within cellulose walls. When you grind up vegetables or fruits to make juice, you break down the cellulose, releasing these compounds and making them available for absorption.

Unless you chew very, very well, you won’t get all the nutrients from food that you get from juice. In fact, juice is one of the most powerful whole foods that you can put in your body. It takes very little energy to digest it, so you maintain almost all of the energy and nutrients that it gives. Plus, it takes a whole lot of vegetables to get the same amount of nutrients found in one glass of juice.

A 6-ounce glass of carrot juice contains large amounts of beta-carotene, which, when it’s converted to vitamin A in the body, 948% of the Daily Value. The same glass of juice also contains 16 milligrams of vitamin C, 27% of the Daily Value. 0.4 milligram of vitamin B6, or 20% of the Daily Value; 537 milligram of potassium, or 15% of the DV, and 0.2 milligram of thiamin, or 11%of the Daily Value.

Juicing can even help to control your weight. Drinking juices helps the body iron out its nutritional deficiencies, which leaves you more satisfied from a healthy diet and less likely to overeat.

Despite their nutritional goodness, juices should be used to supplement fresh fruits, vegetables, and grains in your diet, not to replace them. Juices don’t contribute much toward the 20 to 35 grams of fiber that adults need each day. For example, eight carrots provide 17 grams of fiber, while a 6-ounce glass of juice contains a measly 2 grams.

Fresh juices supply more than the necessary vitamins and minerals. They also contain a variety of phytonutrients. If you have read my article: “Phytochemicals, compounds to cut cancer and heart disease, you would know it already. Perhaps the best-known of the phytonutrients is beta-carotene, a plant pigment that gives the orange color on sweet potatoes and carrots and the red on tomatoes.

Fruit and vegetables also contain flavonoids, compounds that have strong antioxidant power and prevent low-density lipoprotein (LDL) cholesterol. You can read all about flavonoids in my article:” Flavonoids, Powerful Antioxidants to prevent Cancer and Heart Disease. Also:” Healthy for Life with Digestive Enzymes.”

In a large study of more than 100,000 people, researchers found that adding one serving of fruits and vegetables to the diet each day lowered the risk of ischemic stroke, a stroke in which the artery to the brain is blocked. By 6 percent. The best protection came from citrus fruits, dark green leafy vegetables and cruciferous vegetables, which include broccoli, cauliflower, and cabbage.

The Global Celery Juice Movement

For decades a grassroots global healing movement has been building: drinking 16 ounces of straight celery juice on an empty stomach every morning. Today, millions of people around the world are participating and experiencing the benefits for themselves.

Why? Because celery juice, when consumed in the right way, is a powerful and miraculous healing remedy and people are noticing the benefits it provides, such as clearer skin, improved digestion, less bloating, sustained energy, better mental clarity, weight loss, and stable moods, just to name a few.

People are healing from all kinds of acute and chronic illnesses, including Hashimoto’s thyroiditis, eczema, psoriasis, acne, SIBO, constipation, chronic fatigue syndrome, blood sugar issues, migraines, acid reflux, high blood pressure, addictions, adrenal issues, gout, allergies, autoimmune conditions, and countless others, from drinking plain celery juice daily.

“Celery juice is one of the most profound ways, if not the most profound way, to restore digestive health. It is that powerful.”– Anthony William, Medical Medium: Secrets Behind Chronic & Mystery Illness and How to Finally Heal

Hi, my name is Adrian Joele and I became interested in nutrition and weight management while I was an associate with a nutritional supplement company. Since 2008 I wrote several articles about nutrition and weight loss and achieved expert status with Ezine Articles.com. I have been involved in nutrition and weight management for more than 12 years and I like to share my knowledge with anyone who could benefit from it. I enjoy helping people solve their problems.

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What rheumatoid arthritis really is.
Medical communities believe rheumatoid arthritis is an autoimmune disease that results from your immune system somehow mistaking your joins and other body pars for invaders and attacking them. But our bodies do not attack themselves. Our bodies only react to being attacked by pathogens.

Rheumatoid arthritis is a variant of the
Epstein-Barr Virus (EBV)
EBV chronically afflicts various parts of the body, including joints, bones and nerv… Meer weergeven

medicalmedium.comMedical Medium – NYT #1 Bestselling Author, Anthony WilliamNew York Times #1 Bestselling Author, Anthony William shares extraordinarily accurate health information that’s often far ahead of its time!

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THE KEY TO HEALTH AND FITNESS

INTRODUCTION

The human potential for wellness of body and mind to enable life to be enjoyed to the full,
far exceeds the wildest expectations of modern society.

This book contains information, recommendations and guidelines in order to be able to
live a healthy lifestyle, that is based on good nutrition, exercise, like aerobics, high-intensity aerobics, and weightlifting.

The book also describes subjects about many factors that determine good nutrition and overall health.

I haven’t met anyone who does not want to have excellent health. Most of us assume that we always will. But it’s a fact that many of us (doctors included) are losing our health each day.

There is overwhelming evidence that by choosing to eat the right foods, and by making simple changes in your lifestyle, you can prevent and even reverse more diseases than any doctor, hospital, and drug, or any combination of medical treatments known to man.

You should not exercise or take large doses of nutrients on a regular basis without the
advice of a of a physician, who knows about nutrition. Nutrients and exercise can have an adverse effect on some diseases, and some nutrients can neutralize the effects of certain prescribed medications.

Generally, physicians are disease oriented. They are pharmaceutically trained to treat diseases.
They learn how the body absorbs each drug, and when and how the body excretes it.
They learn the side-effects of drugs, and they take care to balance the benefits against any potential danger. Physicians know their drugs and they don’t hesitate to prescribe them.
Just consider the number of drugs that are taken for high blood pressure, elevated
cholesterol, diabetes mellitus, arthritis, heart disease, and depression, just to name a few.
As a result of the discovery and use of antibiotics in the war against infectious diseases, their philosophy in medicine has become: attack disease.

Because physicians are disease- and drug oriented, they spent most of their time and effort trying to identify a disease process so they can prescribe a drug or treatment plan for their patients.

Yet it just makes common sense that it is much easier to maintain your health than to try to regain it after you have lost it.
Doctors want to know if you have elevated cholesterol, whether you have become diabetic
or developed hypertension. But they spend very little time trying to help the patient understand the lifestyle changes that are necessary to actually protect his or her health.
Physicians are too busy treating all the disease they meet each and every day.

As a consequence of our modern lifestyle, we will give way to some type of degenerative disease sooner than we would like. However, there is also a parallel interest in finding a way to avoid what seems inevitable. Many people have quit smoking, taking up exercise, and changed their diet and in general tried to take more responsibility toward prevention of any illness.  

This book can be an excellent beginning along the road to health. It is the first step in what
can be a progression to a healthier and more productive life.

Book Content

CHAPTER 1

 1.  A Guide to Healthy Living
 2.  Nutrition: The Key to Fitness and Well-being
 3.  Nutrition Facts
 4.  Good nutrition as part of a healthy lifestyle
 5.  Preventing Medicine
6.  Eat the right nutrients when aging

CHAPTER 2 

 7.  Healthy for Life with Natural Digestive Enzymes
 8.  Eating Healthy – The GI Way
 9.  Vitamin D Deficiency
10.  Synergy in vitamin and mineral supplementation
11.  A Healthy Brain Diet prevent Stroke
12.  How Food effects our Mood
13.  Benefits of a Ketogenic Diet
14.  The Benefits of Raw Food.
15.  Protein: Why it’s important for Wellness, Fitness and Weight management 
16.  How to increase Testosterone Levels
17.  The Health Benefits of Juicing
18.  The Health Benefits of Tea

CHAPTER 3

19.  The Importance of Detoxification
20.  How to Detox Your Body Natural
21.  Diet and Weight-loss
22.  Following a Low-Fat Diet for Good Health
23.  Antioxidant Protection
24.  How to Protect Your Body against Cancer
25.  The Truth about Skin Cancer

CHAPTER 4

26.  Fitness
27.  Activity: Essential Protection against ALL Diseases
28.  The Truth about Exercise for Older Adults
29.  Can High-Intensity Aerobics Reverse the Aging Process?
30.  Lean for a Lifetime

CHAPTER 5

31.  Chemicals in Our Environment
32.  How to avoid Chemicals at Home
33.  Problems concerning the Heart
34.  How to overcome menopausal Problems
35.  Prevention of Memory Problems
36.  Sleep Disorders

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Hardback ISBN: 9781984508300

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