>
> another remedy for you.
> Cancer Killer in the Kitchen - Ginger
> The powerful healing effects of ginger have been well
> documented. It's a proven remedy for upset stomach.
> Reams of studies show that it inhibits inflammation. And
> there is substantial evidence that it fights cancer too.
>
> For instance, a recent University of Michigan study showed
> that when
> ginger was added to ovarian cancer cells in the laboratory,
> it caused
> the cancer cells to self-destruct (a process known as
> "apoptosis").. In a
> separate study at the University of Minnesota , researchers
> injected
> colon cancer cells into mice that were bred to have no
> immune system..
>
> Half of these mice were routinely fed gingerol, the main
> active
> component in ginger. The researchers found that the mice
> that were fed gingerol lived longer, their tumors were
> smaller, and the cancer did not
> spread as widely as in the control group.
>
> With all these health benefits, you should be using ginger
> as often as
> you can. The best way I've found to get a healthy
> serving of ginger is
> to juice it. (The brand of juicer I use is an Omega.) Two
> or three days
> a week, I juice an apple or two, some carrots, spinach,
> broccoli,
> cabbage, and a big piece of ginger root.
>
>
> The ginger gives the drink a great flavor and a powerful
> anti-cancer kick.
> I highly recommend that you try it.
>
>
> <>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>
>
>
> If you have enjoyed this article and know someone who would
> enjoy it, would you kindly share it with him or her?
>
> Healing and cleansing with barley
>
> High in fibre, barley is also a kidney cleanser. Better
> yet, regular intake of it helps prevent heart disease.
> BARLEY water was always a regular drink when we were still
> living at home. Whenever we had to go for a medical exam
> that included a urine test, my mum would make us drink
> barley water a day before it to make sure we got a positive
> result!
>
> My mother was a wise woman. I later found out from an
> Australian
> naturopath that barley is known to be a kidney cleanser,
> and he happily
> downed glasses of it at a meal we had in a coffee-shop
> here.
>
> Barley is good for your intestinal health too. Try to eat
> the barley
> grains you find in your drink or sweet broth with fu chook
> (beancurd skin) and ginkgo nuts.
>
> It's high in fibre which feeds the friendly bacteria in
> the colon and
> helps speed up the transit of fecal matter in it. In this
> way it helps
> prevent haemorrhoids and colon cancer.
>
> The propionic acid and beta glucan from barley's
> insoluble fibre also help lower cholesterol and prevent the
> formation of gallstones.
>
> Eating barley regularly is a preventive step against heart
> disease as,
> besides the fibre content, it is also high in niacin, a B
> vitamin good for
> lowering cholesterol.
>
> Diabetics should eat more barley as the fibre will
> prevent blood sugar
> levels from rising too high. It also provides relief from
> constipation or
> diarrhoea for those suffering from Irritable Bowel
> Syndrome.
>
> Barley is rich in selenium which prevents cancer and
> relieves symptoms of asthma and arthritis. It is a good
> source of manganese, copper and phosphorous.
>
> Malt sugar comes from sprouted barley which, when
> fermented, is an ingredient in beer and other alcoholic
> beverages.
>
> Barley, whose Latin name is " hordeum vulgare" ,
> has been cultivated for more than 10,000 years.
> Since ancient times, barley has been used for healing
> purposes and has
> been known to the Chinese, Egyptians, Greeks and Romans.
> Athletes in
> Greece and Rome in those days were known to eat barley
> bread to give them strength.
>
> Besides the usual things we do with barley, I enjoy having
> it in a western soup. The larger pearl barley is used and I
> love the sticky bite of it.
> Here's a recipe for barley soup:
>
> Barley soup with roasted garlic
>
> 1 cup pearl barley
> 5 cloves whole garlic, roasted
> 2 litres chicken stock, steeped from 1 chicken breast
> simmered in three litres water
> 2 tbsps vegetable oil
> 2 large onions, diced
> 2 carrots, diced
> 2 stalks celery, diced
> 150g turkey ham, cut up
> 1 tsp ground white pepper
> 1 tsps sea salt or to taste
> 1 tbsp chopped parsley
> Method
> 1. Wash barley and soak it in a bowl of water for three
> hours. Drain.
>
> 2. Heat oil in pan and fry onions. Add carrots and celery,
> then the barley and fry for three minutes.
>
> 3. Add chicken stock, pepper and roasted garlic and simmer
> over low heat for at least an hour, or until barley is soft.
>
> 4. Add salt to taste and serve the soup garnished with
> chopped parsley .
> < http://www.wretch/ > . cc/blog/sharingp ath
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>
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