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Did you know that mushrooms are one of the most powerful foods for cancer prevention and treatment?

We aren’t just talking about the regular mushrooms you might find on a trip to the supermarket—although those mushrooms can be part of a healthy diet.

We are talking about medicinal mushrooms that have been utilized in ancient Asian medicine for centuries.

Modern studies are once again confirming these natural, God-given remedies. And research shows that these 5 special mushrooms can help treat multiple health conditions, including cancer!
(Natural News) Many people consider turmeric (Curcuma longa) to be the most powerful herb on the planet. Others may even argue that it could potentially be the most effective nutritional supplement to ever exist. Such claims are not unfounded. This ancient super spice has been used in India for thousands of years not only for its exotic flavor, but also for its medicinal properties.
Every day, people are exposed to many different toxins from the food that they eat. These harmful substances have to be eliminated from the body, otherwise, they can cause diseases, such as cancer. Although the body already functions to get rid of these toxins, it still needs a little boost to function at its optimum capacity. Fortunately, there are many foods that can help detoxify the body. One of these is broccoli.

There is a mountain of evidence supporting the detoxification properties of broccoli. In one of these studies, it was found that post-menopausal women who ate a lot of barbecued, grilled, and smoked meats, which were rich in carcinogens, had a higher breast cancer risk. However, those who consumed greater amounts of cruciferous vegetables like broccoli had a relatively lower risk. They attributed this effect to the ability of broccoli to enhance the activity of detoxifying enzymes in the liver.
Iodine, a critical mineral in the prevention of cancer, has been used in one form or another for centuries. First as medicine (for everything from breast cancer to syphilis) and consumed in the form of seaweed, and eventually added to bread. Then, in 1948, iodine was suddenly thought of as dangerous and was removed from medical arsenals – as well as from our food in the 1970s.

Our politicians suggested that people could get trace amounts of iodine in iodized salt, but then two things happened. First, recommendations were made to reduce sodium intake, and second, few realized that the iodine in salt evaporates under certain conditions, such as moisture, storage, and exposure to oxygen. One study showed that among samples all lost iodine over the 12-month sampling period, many as much as 100%. The rate of iodate loss was influenced by the salt’s origin and composition, the packaging material, and the relative humidity during storage.1 Plus, when iodine is added to salt, including potassium iodide, it includes an anti-caking agent, which isn’t a particularly healthy option. Unrefined salt is made from seawater and contains many more minerals than iodized table salt, but not much iodine.

Nyeste kommentarer

21.10 | 21:15

Jeg har blodtype A1B RH+ (D POS) født 1952
Har absolutt ingen allergier, var plaget med øre nese hals som barn. Har de senere årene noe høyt blodtrykk.

10.09 | 18:12

Jeg har blodtype O og arvelig høyt kolesterol. Har senket behovet for tabletter fra 80 mg til 10 mg i løpet av et år. Havrehjerter og brokkoli er årsaken.

21.06 | 20:55

Hei :)
Håper det ikke medfører for store problemer på sikt, da jo tykktarmen har en viktig funksjon.
Anbefaler uansett at du bruker mat tilpasset Blodtype A!

21.06 | 20:50

Hei :)
Både ris og Havre er nøytrale, så kan fint brukes i et balansert måltid for Blodtype O :)

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