HEALING WONDERS: CANCER CURES ITSELF BY NATURAL EATING & HEALTHY LIFESTYLE

HEALING WONDERS: CANCER CURES ITSELF BY NATURAL EATING & HEALTHY LIFESTYLE

According to an article at: Short Sharp Science: Home: "A protein released by breast cells during tissue development has been found to target and kill nearby cancerous cells. The research, conducted by Mina Bissell of the Lawrence Berkeley National Laboratory in California and colleagues, could lead to a more natural treatment option for breast cancer that is less toxic to healthy cells.

The body's native immunity patrols for abnormal, potentially cancerous cells that regularly appear. Here healthy breast cells (shown) produce the immune protein interleukin-25, which selectively targets nearby malignant cells that have the corresponding receptor. The activated interleukin-25 receptor then initiates the self-destruct mechanism for the malignant cell."

Cancer can be cured by the natural process of just eating the basic food without the preservatives and additives. Refrain from processed foods so you won't add up to the toxins you get from the environment.

Take for instance the data from Wikepedia below on Folic Acid:

Folic acid (also known as vitamin B₉,^[1] vitamin B_c^[2] or folacin) and folate (the naturally occurring form), as well as pteroyl-L-glutamic acid, pteroyl-L-glutamate, andpteroylmonoglutamic acid^[3] are forms of the water-soluble vitamin B₉. Folic acid is itself not biologically active, but its biological importance is due to tetrahydrofolate and other derivatives after its conversion to dihydrofolic acid in the liver.^[4]

Vitamin B₉ (folic acid and folate inclusive) is essential to numerous bodily functions. The human body needs folate to synthesize DNA, repair DNA, and methylate DNA as well as to act as a cofactor in biological reactions involving folate.^[5] It is especially important in aiding rapidcell division and growth, such as in infancy and pregnancy, as well as in "feeding" some cancers. While a normal diet also high in natural folates may decrease the risk of cancer, there is diverse evidence that high folate intake from supplementation may actually promote some cancers as well as precancerous tumors and lesions. Children and adults both require folic acid to produce healthy red blood cells and prevent anemia.^[6]

Folate and folic acid derive their names from the Latin word folium (which means "leaf"). Leafy vegetables are a principal source, although in Western diets fortified cereals and bread may be a larger dietary source.

A lack of dietary folic acid leads to folate deficiency which is uncommon in normal Western diets. Failures to replenish one's folates might not manifest themselves as folate deficiency for 4 months because a healthy individual has about 500-20,000 mcg^[7] of folate in body stores.^[8]This deficiency can result in many health problems, the most notable one being neural tube defects in developing embryos. Common symptoms of folate deficiency include diarrhea, macrocytic anemia with weakness or shortness of breath, nerve damage with weakness and limb numbness (peripheral neuropathy), pregnancy complications, mental confusion, forgetfulness or other cognitive declines, mental depression, sore or swollen tongue, peptic or mouth ulcers, headaches, heart palpitations, irritability, and behavioral disorders. Low levels of folate can also lead to homocysteine accumulation.^[5] DNA synthesis and repair are impaired and this could lead to cancer development.

The best way to heal ourselves from cancer or prevent the development of cancer cells is to change lifestyle by going back to the basic of eating raw, salad (make sure you clean it well), veggies and fruits, and of course, tofu should be the regular diet.

I suggest even if you're not diagnose to have cancer cells yet (probably they are still sleeping), might as well take the precaution. Choose the healthy menu. Sample below:

Breakfast:

one big bowl of oatmeal with fruits in season

soy milk

brewed coffee (no instant please!) or hot chocolate

banana

Lunch

steamed tofu

steamed vegetables

red rice

apple or any fruits in season

Dinner

salad (wild and green have less pesticides)

wheat bread

glass of milk or hot tea

fruits in season

Before you sleep, do 30-60 mins yoga / meditation / deep breathing and Pray to detoxify your brain with negative thoughts and induce you to sleep soundly.

When you do this, please avoid meat, no alcohol, no nicotine, no substance, etc

and put plants in your working area to detoxify your air

Eat on time and Sleep on time

In other words, be a nice girl / boy. It pays to be obedient in the long run

No one will take care of you the best as you can but YOU because you know yourself very well....

Start now and enjoy living life at its finest and fullest at a lesser cost, no savings for hospital bills but money instead for enjoyment to travel, explore, create, and discover your innermost talent and more to accomplish your dreams.... as we both go through life extensively in peace with nature and God.

Guide to Cooking 20 Vegetables | Eating Well

Guide to Cooking 20 Vegetables | Eating Well:

"Cauliflower
Look for: Tight white or purple heads without brown or yellow spots; the green leaves at the stem should still be attached firmly to the head, not limp or withered.

Prep: Cut into 1-inch-wide florets; discard core and thick stems.

Braise: Place florets in a large skillet with 1/2 cup dry white wine and 1/2 teaspoon caraway seeds. Bring to a simmer, reduce heat, cover and cook until tender, about 4 minutes.

Microwave: Place florets in a large glass baking dish. Add 1/4 cup dry white wine (or dry vermouth). Cover tightly and microwave on High until tender, about 4 minutes.

Roast: Preheat oven to 500°F. Spread florets on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning once halfway through cooking, until tender and beginning to brown, about 15 minutes.

Steam: Place florets in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam for 5 minutes."

Guide to Cooking 20 Vegetables | Eating Well

Guide to Cooking 20 Vegetables | Eating Well:

"Carrots

Look for: Orange, firm spears without any gray, white or desiccated residue on the skin. The greens should preferably still be attached.

Prep: Peel; cut off greens.

Microwave: Cut carrots into 1/8-inch-thick rounds. Place in a large glass baking dish or pie pan. Add 1/4 cup broth (or white wine). Cover tightly and microwave on High until tender, about 3 minutes.

Roast: Preheat oven to 500°F. Cut carrots in half lengthwise then slice into 1 1/2-inch-long pieces. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until beginning to brown, about 15 minutes.

Sauté: Cut carrots into 1/8-inch-thick rounds. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add carrots; stir and cook until tender, about 4 minutes. Add 1 teaspoon sugar; stir until glazed.

Steam: Cut carrots into 1/8-inch thick rounds. Place in a steamer basket over 1 inch of water in a large pot set over high heat. Cover and steam for 4 minutes."

Guide to Cooking 20 Vegetables | Eating Well -"Brussels Sprouts"

Guide to Cooking 20 Vegetables | Eating Well:"Brussels Sprouts

Look for: Tight, firm, small deep-green heads without yellowed leaves or insect holes. The sprouts should preferably still be on the stalk.

Prep: Peel off outer leaves; trim stem.

Braise: Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon; increase heat to high, add 1 teaspoon butter and reduce liquid to a glaze. Pour over sprouts.

Microwave: Place sprouts in a large glass baking dish. Add 1/4 cup broth (or water), cover tightly and microwave on High until tender, about 6 minutes.

Roast: Preheat oven to 500°F. Cut sprouts in half. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning once halfway through cooking, until browned and tender, about 20 minutes.

Steam: Place sprouts in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam until tender, 6 to 8 minutes."

Guide to Cooking 20 Vegetables | Eating Well

Guide to Cooking 20 Vegetables | Eating Well:

"Artichokes, Baby
Look for: Tight, small heads without browning or bruising.

Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.

Braise: Heat 2 teaspoons extra-virgin olive oil in a large skillet; add baby artichokes and cook for 1 minute, stirring constantly. Add 1 cup each white wine (or dry vermouth) and water and 1 teaspoon dried thyme (or rosemary or tarragon). Bring to a simmer; cover, reduce heat and cook until tender, about 15 minutes.

Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.

Microwave: Place artichokes in a large glass pie pan or baking dish, add 1/2 cup white wine (or dry vermouth), 1/2 teaspoon salt and 1 teaspoon dried thyme. Cover tightly and microwave on High until tender, about 8 minutes.

Steam: Place artichokes in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam until tender, about 15 minutes."