Tumeric

One of the main healthful ingredients in turmeric is curcumin (a curcuminoid), which gives turmeric its yellow color.
Western scientists first isolated the curcumin molecule in 1815, obtained its crystalline form in 1870, and determined its overall structure in 1910.
Curcumin can potentially benefit you by:
Promoting your immune system against stress
Promoting your immune system
Helping you maintain your healthy digestive system
Supporting your healthy bones, joints, and overall skeletal system
Helping you maintain cholesterol levels that are already within the normal range
Promoting your healthy blood and liver functions

How Turmeric and Curcumin Provide Antioxidant Nutrients
You probably know that antioxidants are important for your health.
I believe antioxidants are your body's #1 way to neutralize free radicals and help you potentially slow down the signs of normal aging.*
Oxidation by free radicals can damage cells and organs -- and thus impact your aging process* -- something I’m sure you’d rather put the brakes on.Here comes Tumeric!!

If you have been reading Garlic , this might also interest you ..Natural Anti Cancer remedies ...

One of the reasons why conventional cancer treatment is such a dismal failure is because it relies on chemotherapy. Chemotherapy drugs are, by their very nature, extremely toxic and typically work against your body's natural ability to fight cancer, e.g. destroying host immunity instead of supporting it. chemotherapy destroys healthy cells throughout your body right along with cancer cells, a "side effect" that often leads to accelerated death, not healing.
Another devastating side effect of chemotherapy is the way it actually supports the more chemo-resistant and malignant cell subpopulations within tumors (e.g. cancer stem cells), both killing the more benign cells and/or quiescent cells within the tumor that keep it slow-growing, or even harmless. As a result, this unleashes a more aggressive, treatment-resistant type of cancer to wreak havoc on your body.
So where do you go to?
Natural Strategies for Cancer Prevention !!
yes you can virtually eliminate your risk of ever developing cancer (and radically improve your chances of recovering from cancer if you currently have it) by following some relatively simple risk reduction strategies — all of which help promote a healthful biological environment in which your cells can thrive and combat disease naturally.
How ??
1. Optimize your vitamin D levels.
Reduce or eliminate your processed food, fructose and grain carbohydrate intake.
2. Control your fasting insulin and leptin levels.
Normalizing your insulin levels is one of the most powerful physical actions you can take to lower your risk of cancer, and improved insulin and leptin control is the natural outcome of reducing or eliminating fructose, grains, and processed foods from your diet.
3. Normalize your ratio of omega-3 to omega-6 fats by taking a high-quality krill oil and reducing your intake of most processed vegetable oils.
4. Get regular exercise
One of the primary ways exercise lowers your risk for cancer is by reducing elevated insulin levels, which creates a low sugar environment that discourages the growth and spread of cancer cells, which thrive on sugar-based metabolism (anaerobic glycolysis).
Controlling insulin levels is one of the most powerful ways to reduce your cancer risks.
Additionally,
exercise improves the circulation of immune cells in your blood. Your immune system is your first line of defense against everything from minor illnesses like a cold right up to devastating, life-threatening diseases like cancer.
The trick about exercise, though, is understanding how to use it as a precise tool. This ensures you are getting enough to achieve the benefit, not too much to cause injury, and the right variety to balance your entire physical structure and maintain strength and flexibility, and aerobic and anaerobic fitness levels.
If you have limited time, high-intensity Peak Fitness exercises are your best bet but ideally you should have a good strength-training program as well.

5.Get regular, good-quality sleep
6. Reduce your exposure to environmental toxins like pesticides, household chemical cleaners, synthetic air fresheners and air pollution.
7. Limit your exposure and provide protection for yourself from EMF produced by cell phone towers, base stations, cell phones and WiFi stations. Consider this,on May 31, 2011, the International Agency for Research on Cancer (IARC), an arm of the World Health Organization (WHO), declared that cell phones are "possibly carcinogenic to humans."
8. Avoid frying or charbroiling your food.
Boil, poach or steam your foods instead.
9.Have a tool to permanently reprogram the neurological short-circuiting that can activate cancer genes. Even the CDC states that 85 percent of disease is caused by emotions. It is likely that this factor may be more important than all the other physical ones listed here, so make sure this is addressed. Energy psychology seems to be one of the best approaches
and ...
10.Eat at least one-third of your diet in the form of raw food
And Of all the natural cancer fighters out there,Turmeric (Curcumin Extract)has been the most intensely researched for exhibiting selective cytotoxicity, in a 2011 study published in the Journal of Nutritional Biochemistry, rats administered curcumin, the primary polyphenol in turmeric, saw a decrease in experimentally-induced brain tumors in 9 out of 11 treated, while noting that the curcumin did not affect the viability of brain cells "suggesting that curcumin selectively targets the transformed [cancerous] cells .

Tumeric ?? yes , we will get to know more of its benefits the next time you visit axethextras ...


http://129felvd5t6yhk7hrarc0a0cgx.hop.clickbank.net/

Our Very Own Coconut Oil ...

What The Researchers Say about our coconut oil ...

Coconuts are among the most nutritionally dense foods on the planet and have been a dietary staple for millennia. Western science is now "playing catch-up" to what natives of tropical regions have known for thousands of years. One of the reasons coconut is so special is that it's a natural antimicrobial food.
Coconut, especially its oil, is a powerful destroyer of all kinds of microbes, from viruses to bacteria to protozoa, many of which harm human health.
Researchers at the Athlone Institute of Technology's Bioscience Research Institute in Ireland set out to test coconut oil's biocidal properties against the bacteria responsible for tooth decay.
Dental caries is a commonly overlooked problem affecting 60 to 90 percent of children and the majority of adults in industrialized countries, according to chief researcher Dr. Damien Brady. His research team tested the antibacterial action of coconut oil in its natural state and coconut oil that had been treated with enzymes, in a process similar to digestion.
The oils were tested against strains of Streptococcus bacteria, which are common inhabitants of your mouth.
They found that enzyme-modified coconut oil strongly inhibits the growth of most strains of Streptococcus bacteria, including Streptococcus mutans, an acid-producing bacterium that is a major cause of tooth decay1. It is thought that the breaking down of the fatty coconut oil by the enzymes turns it into acids, which are toxic to certain bacteria.2 Enzyme-modified coconut oil was also harmful to the yeast Candida albicans, which can cause thrush.
Dr. Brady said:
"Incorporating enzyme-modified coconut oil into dental hygiene products would be an attractive alternative to chemical additives, particularly as it works at relatively low concentrations. Also, with increasing antibiotic resistance, it is important that we turn our attention to new ways to combat microbial infection."
The work also contributes to our understanding of antibacterial activity in the human gut, which helps maintain the balanced flora necessary for a strong immune system.
"Our data suggests that products of human digestion show antimicrobial activity. This could have implications for how bacteria colonize the cells lining the digestive tract and for overall gut health," explained Dr. Brady.
The Many Health Benefits of Coconut Oil
Coconut oil offers an impressive array of health benefits. In addition to its antimicrobial properties, coconut oil is beneficial for:
Promoting heart health
Supporting proper thyroid function
Strengthening your immune system
Providing an excellent "fuel" for your body and supporting a strong metabolism
Maintaining healthy and youthful looking skin
One of the primary reasons coconut oil's benefits are so broad is that 50 percent of the fat in coconut oil is lauric acid, which is rarely found in nature. In fact, coconut oil contains the most lauric acid of any substance on Earth. Your body converts lauric acid into monolaurin, a monoglyceride that can actually destroy lipid-coated viruses such as HIV and herpes, influenza, measles, gram-negative bacteria, and protozoa such as giardia lamblia.
Another of coconut oil's antimicrobial components is capric acid, present in lesser amounts.
Coconut oil is also comprised of medium chain fatty acids (MCFAs), which are smaller than the long chain fatty acids that are much more common to vegetable and seed oils. MCFAs are easily digested and readily cross cell membranes, and are sent directly to your liver, where they are immediately converted into energy rather than stored as fat. Coconut oil is easy on your digestive system and does not produce an insulin spike in your bloodstream.
A Traditional Diet Might Not Guarantee You Perfect Oral Health
In the 1900s, Dr. Weston A. Price did extensive research on the link between oral health and physical diseases. He discovered that the most successful primitive groups health-wise were those who paid attention to and integrated beneficial ancient knowledge and dietary wisdom into their lives. The difference, Price reasoned, between primitive cultures who were healthy and those who were diseased came not from solely eating a traditional diet (as they all did), but in the accumulated wisdom enjoyed by certain populations, which allowed them to enjoy optimal health.
One of the keys to oral health is eating a traditional diet rich in fresh, unprocessed vegetables, nuts, and grass-fed meats that are in line with your genetic ancestry. However, as beneficial as that diet is to your dental and overall health, it might not be enough to guarantee perfect oral health.
We know, of course, that eating junk food and sugar certainly causes and worsens dental decay in humans, but there must be more to the story. There is evidence of tooth decay in ancient populations, long before there was exposure to refined sugar and white flour, as well as among wild animals today. Even some dolphins, which generally eat no carbohydrates whatsoever — only fish, squid, and crustaceans — have problems with tooth decay. Clearly, simply following a traditional diet is not enough to explain this phenomenon, or else there would be no dental decay in ancient peoples or wildlife.
So , Do you Still Think the Nasi Lemak is BAD ... Think again ..

What Goes Into Your Mouth Everyday …..

Fluoride is a toxic byproduct in the manufacturing process of manmade chemicals.
Millions of tons of this poison are produced every year. The cost of containing and disposing of those mountains of waste every year - is in the billions. Lobbyists from these industries have presented "scientific studies" paid for by the industries, and provided for a continual stream of media presentations about the health benefits of fluoride. They have created unimaginably lucrative positions for "research" and "education" within the Medical Conglomerates and Associations that are systematically destroying our health.
What are the economic advantages of that? Instead of paying money to dispose of toxic waste, money could now be made by selling fluoride to the water companies of the nation.
They basically use the public water supply as a sewer for industrial wastes and since there is money to be made, the vicious cycle has continued for decades.

What Do The Real Experts Say?
"When historians come to write about this period, they will single out fluoridation as the single biggest mistake in public policy that we've ever had." - Paul Connett, PhD, Biochemistry
"Water fluoridation is the single largest case of scientific fraud, promoted by the government, supported by taxpayer dollars, aided and abetted by the ADA and the AMA, in the history of the planet." - David Kennedy, DDS President International Academy of Oral Medicine and Toxicology
"Sodium fluoride is a registered rat poison and roach poison. It has been a protected pollutant for a very long time." - William Hirzy, PhD President of the Union of Professional Employees of the EPA
"sodium fluoride is a very toxic chemical, acting as an enzyme poison, direct irritant and calcium inactivator ... .It reacts with growing tooth enamel and with bones to produce irreversible damage." - Granville Knight, MD president of the American Academy of Nutrition Congressional Record, 31 July 56
"I am appalled at the prospect of using water as a vehicle for drugs. Fluoride is a corrosive poison that will produce serious effects on a long range basis. Any attempt to use water this way is deplorable." - Charles Gordon Heyd, MD, president, AMA
"no physician in his right mind would hand to his patient a bottled filled with a dangerous drug with instructions to take as much or as little of it as he wished ... And yet, the Public Health Service is engaged upon a widespread propaganda program to insist that communities do exactly that ... The purpose of administering fluoride is not to render the water supply pure and potable but to contaminate it with a dangerous, toxic drug for the purpose of administering mass medication to the consumer, without regard to age or physical condition." - L. Alesen, MD, president of the California Medical Association
Robotry, p14
"Fluoridation is the greatest fraud that has ever been perpetrated and it has been perpetrated on more people than any other fraud has." - Albert Schatz, PhD Nobel Laureate for discovering streptomycin quoted in Sutton's Fluoridation:The Greatest Fraud
"More people have died in the last 30 years from cancer connected with fluoridation than all the military deaths in the entire history of the United States." - Dean Burk, PhD National Cancer Institute -- Fluoridation:A Burning Controversy
"Fluoridation is the greatest case of scientific fraud of this century, if not of all time." - EPA scientist, Dr. Robert Carton (Downey, 2 May 99)
The next time you buy your toothpaste ...!!!

http://203565nox8qfiik65f2rx7g45e.hop.clickbank.net/

Headline

• Name:
• Email:
• 3 subscribers
• We respect your privacy
• Email Marketingby GetResponse

To Squat or To Sit?

Squatting is the way our ancestors performed their bodily functions until the middle of the 19th Century. Chair-like toilets were reserved for the royals and the disabled. But the "progress" of westernized societies may be partly to blame for higher rates of colon and pelvic disease.
"The prevalences of bowel diseases (hemorrhoids, appendicitis, polyps, ulcerative colitis, irritable bowel syndrome, diverticular disease, and colon cancer) are similar in South African whites and in populations of prosperous western countries. Among rural South African blacks with a traditional life style, these diseases are very uncommon or almost unknown."
As globalization continues to make its way across the world, squat toilets are being converted to sitters. For example, Thailand's Health Ministry just announced it will replace squat toilets with the sit-down varieties at all public facilities.This may be a bad thing for public health, as a wide range of health problems have been associated with the transition from squatting to sitting. In fact, health problems potentially arising as a direct result from the sitting position include
Appendicitis
Constipation
Hemorrhoids
Incontinence
Colitis
Crohn's Disease
Diverticulitis
Contamination of the Small Intestine
Gynecological Disorders, including Pelvic Organ Prolapse and Uterine Fibroids
Colon Cancer
Hiatal Hernia and GERD
Pregnancy and Childbirth
Prostate Disorders
Sexual Dysfunction
Reduced Risk of Cardiac Events
Bowel and pelvic problems may be related to improper potty posture. Only with the traditional squat position is your body aligned in a way that promotes complete bowel emptying. As squatting actually straightens and relaxes your rectum.
"For safety, nature has deliberately created obstacles to evacuation that can only be removed by squatting. In any other position, the colon defaults to 'continence mode.' This is why the conventional sitting position deprives the colon of support from the thighs and leaves the rectum choked by the puborectalis muscle.These obstacles make elimination difficult and incomplete – like trying to drive a car without releasing the parking brake !!


Click Here!http://437fc4cdxcn6of7drhte4z7se7.hop.clickbank.net/

WHAT THE TOILET DOES TO US ...

Is the Western toilet in part responsible for problems like hemorrhoids, constipation, IBD (Inflammatory Bowel Disease), appendicitis, and even heart attacks?
There is a great deal of evidence that this is true. The modern toilet requires us to change the position we use to evacuate our bowels, which changes the anatomy of… well, a poop, to put it bluntly. yesss poop ...
Whereas when we were infants we will instinctively squat to defecate. But somehow the West was convinced that sitting is more civilized, and we in the east obediently followed .
The west introduced the Thomas Crapper-style sit-down toilet, designed to place your knees at a 90-degree angle to your abdomen. Clean and healthy bla bla bla ..
However, the time-honored natural squat position places the knees much closer to your torso, and this position actually changes the spacial relationships of your intestinal organs and musculature, optimizing the forces involved in defecation.
Sitting to evacuate your bowel requires you to apply additional force (straining), which has some unwanted biological effects, including a temporary disruption in cardiac flow.
So ,Can the Toilet Be Blamed for Increasing Rates of Colon and Pelvic Disease? ..
well , we will get into that in the next post .. be there soon ...
Click Here!


Click Here!http://437fc4cdxcn6of7drhte4z7se7.hop.clickbank.net/

Garlic and Cancer Prevention ... What The National Cancer Institute Says

Key Points
Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract .
Most of the studies evaluated different types of garlic preparations and used them in varying amounts .
If garlic consumption does reduce the risk of developing cancer, the amount needed to lower risk remains unknown .
Although usual garlic consumption rarely causes problems, higher intakes can cause side effects, including gastrointestinal distress .
The information included in this fact sheet is not to be used as the basis for a health claim.
What is garlic?
Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health (1).
The characteristic odor and flavor of garlic comes from sulfur compounds formed from allicin, the major precursor of garlic’s bioactive compounds, which are formed when garlic bulbs are chopped, crushed, or damaged (2). Bioactive compounds are defined as substances in foods or dietary supplements, other than those needed to meet basic nutritional needs, that are responsible for changes in health status. What are the types of garlic preparations?
Garlic supplements can be classified into four groups: Garlic essential oil, garlic oil macerate, garlic powder, and garlic extract. Garlic essential oil is obtained by passing steam through garlic. Commercially available garlic oil capsules generally contain vegetable oil, but only have a small amount of garlic essential oil because of its strong odor.
Garlic oil macerate products are made from encapsulated mixtures of whole garlic cloves ground into vegetable oil. Garlic powder is produced by slicing or crushing garlic cloves, then drying and grinding them into powder. Garlic powder is used as a flavoring agent for condiments and food and is thought to retain the same ingredients as raw garlic. Garlic extract is made from whole or sliced garlic cloves that are soaked in an alcohol solution (an extracting solution) for varying amounts of time. Powdered forms of the extract also are available (3, 4).
Do findings from population studies offer evidence that garlic may prevent cancer?
Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast. Population studies are multidisciplinary studies of population groups that investigate the cause, incidence, or spread of a disease or examine the effect of health-related interventions, dietary and nutritional intakes, or environmental exposures. An analysis of data from seven population studies showed that the higher the amount of raw and cooked garlic consumed, the lower the risk of stomach and colorectal cancer (5).
The European Prospective Investigation into Cancer and Nutrition (EPIC) is an ongoing multinational study involving men and women from 10 different countries. This study is investigating the effects of nutrition on cancer. In the study, higher intakes of onion and garlic were associated with a reduced risk of intestinal cancer (6).
The Iowa Women’s Study is a large prospective study investigating whether diet, distribution of body fat, and other risk factors are related to cancer incidence in older women. Findings from the study showed a strong association between garlic consumption and colon cancer risk. Women who consumed the highest amounts of garlic had a 50 percent lower risk of cancer of the distal colon compared with women who had the lowest level of garlic consumption (7).
Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption (8). Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer (9). In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk (10).
Evidence also suggests that increased garlic consumption may reduce pancreatic cancer risk. A study conducted in the San Francisco Bay area found that pancreatic cancer risk was 54 percent lower in people who ate larger amounts of garlic compared with those who ate lower amounts (11).
In addition, a study in France found that increased garlic consumption was associated with a statistically significant reduction in breast cancer risk. After considering total calorie intake and other established risk factors, breast cancer risk was reduced in those consuming greater amounts of fiber, garlic, and onions (12).
Do findings from clinical trials offer evidence that garlic may prevent cancer? Few clinical trials (research studies with people) have been done to examine the potential anticancer effects of garlic.
Three randomized clinical trials have evaluated the effect of garlic intake on gastric cancer risk. In one study, which involved over 5,000 Chinese men and women at high risk for stomach cancer, researchers compared the effects of taking a combination of 200 mg synthetic allitridum (an extract of garlic used as a medicine in China for over 3,000 years) daily and 100 micrograms selenium every other day with taking a placebo (an inactive substance or treatment that looks the same as, and is given the same way as, an active drug or treatment being tested) for 5 years. In the group that received allitridum and selenium, the risk for all tumors combined was reduced by 33 percent and the risk for stomach cancer was reduced by 52 percent in comparison with the group that received only the placebo (13).
In contrast, findings from another randomized trial involving individuals with precancerous stomach lesions found that garlic supplementation (800 mg garlic extract plus 4 mg steam-distilled garlic oil daily) did not improve the prevalence (number of existing cases) of precancerous gastric lesions or reduce the incidence (number of new cases) of gastric cancer (14).
A third randomized study in Japan compared the effects of daily high-dose (2.4 mL) and low-dose (0.16 mL) intake of aged-garlic extract after 6 and 12 months of use on individuals with colorectal adenomas (noncancerous tumors). At the end of 12 months, 67 percent of the low-intake group developed new adenomas compared with 47 percent in the high-intake group (15).
The results of a small, nonrandomized study indicate that the application of garlic extracts to some skin tumors may be beneficial. In the study, which involved 21 persons with basal cell carcinoma, the application of ajoene (a sulfurous chemical found in garlic) to the skin for 1 month markedly decreased the size of 17 tumors, increased tumor size in 3 patients, and resulted in no change in 1 other patient (16). Changes in tumor size ranged from an 88 percent reduction to a 69 percent increase, with an overall median reduction of 47 percent.
What are the current issues and controversies surrounding the use of garlic in cancer prevention?
Study limitations, including the accuracy of reporting the amounts and frequency of garlic consumed, and the inability to compare data from studies that used different garlic products and amounts make an overall conclusion about garlic and cancer prevention extremely difficult. Since many of the studies looking at garlic use and cancer prevention have used multi-ingredient products, it is unclear whether garlic alone or in combination with other nutritional components may have the greatest effect.
Well-designed dietary studies in humans using predetermined amounts of garlic (intervention studies) are needed to determine potentially effective intakes. Studies directly comparing various garlic preparations are also needed.
How might garlic act to prevent cancer? Protective effects from garlic may arise from its antibacterial properties (17) or from its ability to block the formation of cancer-causing substances (18), halt the activation of cancer-causing substances (19), enhance DNA repair (20), reduce cell proliferation, or induce cell death (10).
How much garlic may be useful for cancer prevention? The National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anticancer properties. Because all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Furthermore, the active compounds present in garlic may lose their effectiveness with time, handling, and processing. The World Health Organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.
What are the safety considerations?
Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odors (4, 21). Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Ingestion of fresh garlic bulbs, extracts, or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting, and diarrhea. Some animal and human studies suggest that garlic can lower blood sugar levels and increase insulin.
Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). Garlic can lower the serum levels of saquinavir by as much as 50 percent (22). Garlic also acts as a natural blood thinner and, thus, should be avoided by pregnant women, people about to undergo surgery, and people taking blood thinners, such as warfarin (brand name Coumadin®).
Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum. C. botulinum can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.
In addition, chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin. Garlic should also be avoided by people who are prone to stomach conditions, such as ulcers, as it can exacerbate the condition or cause new ones (4).

Selected References
JA. Garlic: Its anticarcinogenic and antitumorigenic properties. Nutrition Reviews 1996; 54:S82–S86.
Ross SA, Finley JW, Milner JA. Allyl sulfur compounds from garlic modulate aberrant crypt formation. Journal of Nutrition 2006; 136(3 Suppl):852S–854S.
H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. Intake of garlic and its bioactive components. Journal of Nutrition 2001; 131(3s):955S–962S. Amagase H. Clarifying the real bioactive constituents of garlic. Journal of Nutrition 2006; 136(3 Suppl):716S–725S.
AT, Arab L. Garlic and cancer: A critical review of the epidemiologic literature. Journal of Nutrition 2001; 131(3s):1032S–1040S. Gonzalez CA, Pera G, Agudo A, et al. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST). International Journal of Cancer 2006; 118(10): 2559–2566.
Steinmetz KA, Kushi LH, Bostick RM, Folsom AR, Potter JD. Vegetables, fruit, and colon cancer in the Iowa Women’s Health Study. American Journal of Epidemiology 1994; 139(1):1–15.
Gao CM, Takezaki T, Ding JH, Li MS, Tajima K. Protective effect of allium vegetables against both esophageal and stomach cancer: A simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China. Japanese Journal of Cancer Research 1999; 90(6):614–621.
Setiawan VW, Yu GP, Lu QY, et al. Allium vegetables and stomach cancer risk in China. Asian Pacific Journal of Cancer Prevention 2005; 6(3):387–395.
Hsing AW, Chokkalingam AP, Gao YT, et al. Allium vegetables and risk of prostate cancer: A population-based study. Journal of the National Cancer Institute 2002; 94(21):1648–1651.
Chan JM, Wang F, Holly EA. Vegetable and fruit intake and pancreatic cancer in a population-based case-control study in the San Francisco bay area. Cancer Epidemiology Biomarkers & Prevention 2005; 14(9):2093–2097.
Challier B, Perarnau JM, Viel JF. Garlic, onion and cereal fibre as protective factors for breast cancer: A French case-control study. European Journal of Epidemiology 1998; 14(8):737–747.
Li H, Li HQ, Wang Y, et al. An intervention study to prevent gastric cancer by micro-selenium and large dose of allitridum. Chinese Medical Journal (English) 2004; 117(8):1155–1160.
You WC, Brown LM, Zhang L, et al. Randomized double-blind factorial trial of three treatments to reduce the prevalence of precancerous gastric lesions. Journal of the National Cancer Institute 2006; 98(14):974–983.
Tanaka S, Haruma K, Kunihiro M, et al. Effects of aged garlic extract (AGE) on colorectal adenomas: A double-blinded study. Hiroshima Journal of Medical Sciences 2004; 53(3–4):39–45.
Tilli CM, Stavast-Kooy AJ, Vuerstaek JD, et al. The garlic-derived organosulfur component ajoene decreases basal cell carcinoma tumor size by inducing apoptosis. Archives of Dermatological Research 2003; 295(3):117–123.
Ruddock PS, Liao M, Foster BC, et al. Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis. Phytotherapy Research 2005; 19(4):327–334.
Shenoy NR, Choughuley AS. Inhibitory effect of diet related sulphydryl compounds on the formation of carcinogenic nitrosamines. Cancer Letters 1992; 65(3):227–232.
Milner JA. Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis. Advances in Experimental Medicine and Biology 2001; 492:69–81.
L'vova GN, Zasukhina GD. Modification of repair DNA synthesis in mutagen-treated human fibroblasts during adaptive response and the antimutagenic effect of garlic extract. Genetika 2002; 38(3):306–309.
Boon H, Wong J. Botanical medicine and cancer: A review of the safety and efficacy. Expert Opinion on Pharmacotherapy 2004; 5(12):2485–2501.
Piscitelli SC, Burstein AH, Welden N, Gallicano KD, Falloon J. The effect of garlic supplements on the pharmacokinetics of saquinavir. Clinical Infectious Diseases 2002; 34(2):234–238.





Click Here!
Click Here!

• • 0
  • inShare 0
  • Pin It 0
  • 0
  • Subscribe to RSS
• Subscribe

Subject: Friend

Come Join The Big Idea Mastermind   IT IS NOW HERE FOR YOU The BIG IDEA is Taking The Internet BY Storm ,,, Allowing Average Ordinary People  Go From Zero To More Than $5000 in A Month.  Live The Life You Want Making Money From The Internet World Has Never Been Easier. Big Idea Mastermind Will Do The Hard Works For You  Made Simple For You  Enter Now FREE

Email Marketing and newsletter templates by GetResponse

Loading...

Click Here!

Headline

• Name:
• Email:
• 0 subscribers
• We respect your privacy
• Email Marketingby GetResponse