Broccoli, Celery, Jalapeño, Parsley and Lemon are Blended with Buttermilk or Yoghurt to Make an Elegant Smoothie
This piquant green smoothie has properties that help to prevent colds, flu,
water-retention and cancer.
©M-J de Mesterton
Leonard Coldwell is considered one of the leading proponents of self-help education for cancer patients and is referred-to by many authorities as a leading expert on the degenerative disease. After sixteen years as a General Practitioner in Europe, Dr. Coldwell left that practice to concentrate on his applied research in stress and stress-related diseases, with particular emphasis on cancer and other so-called “incurable” diseases.
While in Europe, Dr. Coldwell was the author of eight best-selling books, countless articles, and recorded hundreds of self-help audio programs. He remains a syndicated columnist with more than seven million readers and continues to write one of the most successful and widely distributed self-help newsletters in Europe. Over two million people have attended his life-enhancing seminars. An independent statistical institute estimated that Dr. Coldwell has worked with over 35,000 patients.
He hosts the widely popular radio show, The Dr. Coldwell Report. With a listener-base in the tens of thousands each week, Dr. Coldwell is one of the leading voices when it comes to staying well naturally.
Article about Cauliflower in George Mateljan’s World’s Healthiest Foods
Serve steamed cauliflower with tahini sauce for a delicious, health-promoting snack or vegetable dish.~~M-J
The Health-Promoting Radish
Radishes, like broccoli, cabbage, kale and Brussels sprouts, contain cancer-inhibiting substances. Historically,
radishes have been used as a tonic for the liver and gall bladder. They contain a sulphur-based chemical that increases the flow of bile, aiding digestion. Radishes and their greens also contain vitamin C, calcium and protein.
©M-J de Mesterton, June 2010
This 2001 book, The Okinawa Program by Bradley J. Willcox, M.D., D. Craig Willcox, Ph. D., and Makoto Suzuki, M.D., is based upon the 25-year-long Okinawa Centenarian Study. It is one of my favorite diet and health books.
Turmeric has recently garnered respect and much publicity as a medicinal plant from the ginger family. The qualities of turmeric are not news to the famously long-living people of Okinawa, as related on page 149:
Ucchin, or Turmeric M-J’s pronunciation note: TER-mer-ick
(Curcuma longa, Jiang Huang, Curcuma, Indian saffron, Ukon, Valerian)
Ucchin, commonly known in North America as turmeric, is one of the Okinawans’ favorite herbs (as it is in India), and claims a multitude of health benefits. It’s known as ukon to the Japanese….
Turmeric is from the ginger family. The stalk of the plant is the part most commonly used in both herbal and traditional medicine, and is the part that provides the distinctive yellow-orange powder that adds flavor and color to curry. It was probably brought to Okinawa centuries ago from India, which had active trade relations with the Ryukyu Kingdom (as Okinawa was formerly known). In Ayurvedic medicine…turmeric is thought to strengthen the immune system, relieve inflammatory conditions such as arthritis, improve digestion, relieve gas, killl parasites and worms, alleviate menstrual problems, dissolve gallstones, and relieve other ailments. The Okinawans are in full accord with these claims, and highly prize their turmeric.
Excerpt, page 150
Turmeric possesses significant antioxidant properties, comparable to that of vitamins E or C, which is probably why it proves powerful against cancer. The American Institute for Cancer Research has reported some degree of inhibition for cancers of the GI tract, including oral, esophageal, stomach, and colon cancers. And, there is further evidence for its effectiveness against breast and skin cancers.
Ginger root is believed to inhibit cancer-cell growth, particularly in the female reproductive organs.
The oleic acid in olive oil dramatically reduces the levels of the cancer gene Her-2/neu, which is found in breast cancer tumors.
Beans and other legumes may lessen the risk of breast cancer, because they can suppress the production of enzymes that encourage tumor growth. Try to eat beans three times a week.
Supplement your diet with vitamin B-6 and vitamin D-3.
Folate, a B-Vitamin found in leafy greens, is a powerful cancer-fighting agent. It fights the changes in DNA that cause cancer-cell growth.
Eating carrots may reduce the risk of kidney cancer and ovarian cancer.
Watermelon, tomatoes, and pink grapefruit, because of their lycopene component, can reduce the risk of prostate cancer and colorectal adenomas (tumors).
Citrus peels contain limonene, which acts as a sunscreen inside your epidermis.