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

Can graviola cure cancer?

Graviola is a substance that comes from a tree in the rain forests of Africa, South America, and Southeast Asia. Its scientific name is Annona muricata. It is also known as custard apple, cherimoya, guanabana, soursop and brazilian paw paw. In many countries, people use the bark, leaves, root, and fruits of this tree for traditional remedies. The active ingredient is thought to be a type of plant compound (phytochemical) called annonaceous acetogenins.

People in African and South American countries have used graviola to treat infections with viruses or parasites, rheumatism, arthritis, depression, and sickness. We know from research that some graviola extracts can help to treat these conditions.

In laboratory studies, graviola extracts can kill some types of liver and breast cancer cells that are resistant to particular chemotherapy drugs. But there haven’t been any large scale studies in humans. So we don't know yet whether it can work as a cancer treatment or not. Overall, there is no evidence to show that graviola works as a cure for cancer. Many sites on the internet advertise and promote graviola capsules as a cancer cure, but none of them are supported by any reputable scientific cancer organisations.

We know very little about how graviola affects the body. But we do know that it may cause nerve changes, causing symptoms similar to Parkinson's disease. So it may have harmful side effects for some people. Always talk to your doctor before taking any kind of complementary or alternative therapy.

Graviola costs more than £5 for 100 capsules. The manufacturers advise taking 2 capsules, 3 to 4 times a day. So 100 capsules could last less than 2 weeks.

Source:

Beware of artificial food coloring chemicals in pickles - it's what makes them appear more yellow

Beware of artificial food coloring chemicals in pickles - it's what makes them appear more yellowMonday, December 05, 2011 by: Selena Keegan
(NaturalNews)Pickles make great snacks, satisfying food cravings without throwing off your daily intake of calories, fats, sugars or carbohydrates. Like most fermented foods, natural pickles provide probiotic benefits. Unfortunately, most commercially sold pickle brands contain high fructose corn syrup and/or food dye.

Garnish your sandwich with cancer?

Food manufacturers dye pickles as a marketing ploy to enhance the shelf-appeal of their product, hoping consumers will choose the brightest pickles from the supermarket shelves. A few manufacturers using turmeric to create the yellowy tinge which makes green pickles appear brighter. However, as an April 2011 article in the New York Times noted, natural food dyes are "not as bright, cheap or stable as artificial colorings, which can remain vibrant for years."

Approximately 60%-70% of all dyes used in food and textile manufacturing are what are called azo dyes, processed from industrial waste. The ingredient responsible for the yellow color in many commercial pickles is the azo dye tartrazine, made from coal-tar derivatives. Many azo dyes are known to be mutagenic, meaning they cause mutations (changes in cell DNA). The National Cancer Institute has stated that mutagenic substances are carcinogens.

What the government is doing

For most of its 74-year history, the FDA has viewed most food dyes as harmless. In March of 2011, the agency asked a panel of experts to review the evidence on the health safety of food dyes. The panel's findings will determine whether products containing food dyes should carry warnings. Many parents are concerned about dyes because products for children often contain these artificial colors and one of the suspected effects of them is hyperactivity in children.

What we found

We researched several brands and types of pickle products to provide you with information to help you determine which products are safe. Interestingly, many of the manufacturers below do not provide ingredient lists on their websites; we had to visit retailers' sites to find these specifics. Below is a list of several products with their ingredients.

Vlasic Hamburger Dill Chips Pickles: cucumbers, water, distilled vinegar, salt, calcium chloride, sodium benzoate (preservative), natural, polysorbate 80, yellow 5.

Vlasic Homestyle Sweet Pickle Relish: cucumbers, high fructose corn syrup, distilled vinegar, salt, xanthan gum and guar gum, spice, calcium chloride, sodium benzoate (preservative), dehydrated red pepper, alum, natural flavor, polysorbate 80, yellow 5, blue 1.

Mt. Olive No Sugar Added Sweet Gherkins: cucumbers, water, vinegar, salt, calcium chloride, 0.1% sodium benzoate (preservative), alum, sucralose (splenda brand), xanthan gum, natural and artificial flavors, polysorbate 80, and fd&c yellow 5.

Nalley Bread and Butter Cucumber Chips: fresh cucumbers, high fructose corn syrup, vinegar, contains 2% or less of water, salt, spices, dehydrated onions, natural flavorings, calcium chloride, turmeric (color), polysorbate 80, yellow 5.

Milwaukee's Midget Kosher Dill Pickles: cucumber(s), water, salt, vinegar distilled, calcium chloride, garlic dehydrated, flavor(s) natural, polysorbate 80, yellow 5, potassium metabisulfite

Del-Dixi Hot Dill Pickles: cucumbers, water, vinegar, salt, red pepper, alum, calcium chloride, natural flavoring, sodium benzoate and potassium sorbate (preservatives), oleoresin turmeric & yellow #5 (colors), polysorbate 80 (emulsifier).

Heinz Polish Dill Spears: fresh cucumbers, water, distilled white vinegar, salt, calcium chloride, natural flavoring, polysorbate 80, fd&c yellow 5, garlic extract, acacia gum.

What you can do

Your local health food coop may have a policy against selling foods containing dyes. Trader Joe's line of pickles does not contain any artificial dyes, and some brands, such as Clausen's Pickles, seem to stick with natural food coloring. You can also learn to make your own pickles -- pickling is a great skill to increase your level of food self-sufficiency. An excellent source of a wide range of pickling recipes, as well as instructions on other varieties of fermented foods, is Sandor Katz' book Wild Fermentation.

Sources for this article include:

http://www.naturalnews.com/029886_industrial_waste_pickle.html

http://www.wildfermentation.com/about.php?page=sandorkraut

http://www.foodrenegade.com/the-color-of-food-artificial-vs-natural/

http://www.nytimes.com/2011/03/30/health/policy/30fda.html?_r=2

http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?amp

Learn more: http://www.naturalnews.com/034330_pickles_food_coloring_ingredients.html#ixzz2GQpVarhq