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By Phyllis Bentley
Posted Tuesday, December 30, 2014 at 12:09pm EST
Dr. Fuhrman’s Famous Anti-Cancer Soup
Making this soup involves more time and effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu.
Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole. Add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed, because leeks have lots of dirt hidden inside. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot. Juice the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini, leeks, onions should be soft.
This next step only works if you have a Vita-Mix, a powerful blender, or a food processor. Ladle some of the liquid from the pot into the machine. Use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the beans in the bottom of the pot. In a few separate batches, completely blend together the onions, zucchini, and leeks. Add more soup liquid and cashews to the mixture, and blend in. Return the blended, creamy mix back to the pot.
Add the textured vegetable protein and the mushrooms, if desired. Simmer another 20 minutes, and you have my soup that is famous the world over. I know a doctor who makes and freezes my soup and sells it to his patients to cure everything from sinusitis to cancer. It’s not really a cure, but it sure does taste great.
RECIPE:
Ingredients:
1/2 cup dried split peas
1/2 cup dried adzuki or cannellini beans
4 cups water
6-10 medium zucchini
5 pounds large organic carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman’s VegiZest (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon Mrs. Dash no-salt seasoning
4 medium onions, chopped
3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups chopped fresh mushrooms (shiitake, cremini and/o white)
Instructions:
Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest and Mrs. Dash.
Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot.
Remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time.
Reference:
http://www.diseaseproof.com
http://www.healthygirlskitchen.com
NDTV Cooks, Modified: November 21, 2014 12:58 IST
Fibre forms an essential part of our daily diet. Not only is fibre good for our digestive system, it has also been linked to reduced risk of he risk of colon cancer and type 2 diabetes. Health experts will tell you that foods with high fibre make one feel full and satiated for long which is why they easily fit in your weight-loss strategies. A latest scientific study agrees with this notion.
According to a study published in the American Journal of Clinical Nutrition, a fibre-rich diet can help in shedding those extra kilos. Polydextrose and soluble corn fibre may cause a shift towards beneficial bacteria in the gut and assist in weight loss when made part of a long-term, daily diet. "These two fibres look like they could be beneficial when included in a balanced diet along with whole grains, fruits, vegetables and legumes," Hannah Holscher from the University of Illinois, US.
Researchers used whole-genome sequencing to explore the full range of bacterial genomic information in the gut after fibre supplementation. It was found that using fibre supplements resulted in significant shifts in the gut bacterial population. Interestingly, when the supplements were stopped the bacterial population went back to where they were before.
The team was surprised to see a shift in the Bacteroidetes:Firmicutes ratio. It was found that fibre supplements had caused a shift towards Bacteroidetes which are considered as good gut bacteria. Both Bacteroidetes and Firmicutes belong to the bacteria domain. Firmicutes are often associated with obesity in mice modules as well as in humans, hence this shift was seen as a positive one.
"This was of particular interest to us because other research works have shown that having more Bacteroidetes may be beneficial because the higher that proportion is, the individual tends to be leaner. With higher Firmicutes, an individual tends to be more obese," Holscher said.
Another study conducted earlier this year at Imperial College in London states that dietary fibre contains a chemical called acetate which is released when plants and vegetables are digested by the colon bacteria. This chemcial sends signals to the brain to stop eating. Foods loaded with fibre include whole-grains, cereals, leafy vegetables, beans, mushrooms and more.
http://cooks.ndtv.com/article/show/how-fibre-can-help-you-lose-weight-623522
Written by Randy Fritz from Real Food Life.com
A single serving of beets can boost your energy and lower your blood pressure. Eating beets long-term can help you fight cancer, reduce arthritic pain, and lose weight, as well as assisting in a number of other health areas.
Many people don’t like beets or consider it only a special occasion dish, but we think this powerfood should be on your plate every day.
8 Healthy Reasons to Eat Beets:
1. Weight Loss
Beets taste sweet, but a cup of cooked beet contains only 60 calories and is full of fiber. This is a perfect food for weight management.
The sugars in beets are smart carbs, since they come in a natural whole food form. Unlike white sugar, the beet calories come with a lot of nutrients and phytochemicals.
2. Brain and Energy Boost
Beets are high in natural nitrates, which are converted to nitric oxide in the body. Nitric oxide is known to expand the walls of blood vessels so you can enjoy more oxygen, more nutrients, and more energy.
Studies have shown nitric oxide to increase the efficiency of the mitochondria (your energy powerhouses). The results of these studies were impressive.
- A single small serving (70 ml) of beetroot juice reduced resting blood pressure by 2%.
- A single small serving increased the length of time professional divers could hold their breath by 11%.
- Cyclists who drank a single larger serving (500 ml) of beetroot juice were able to ride up to 20% longer.
3. Nature’s Viagra
One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. Many plants have been considered an aphrodisiac by some culture at some time, but in this case it may be more than just wishful thinking.
As noted above, beets can increase blood flow due to their nitrates. Increased blood flow to the genital areas is one of the mechanisms Viagra and other pharmaceuticals create their effects. Beets also contain high amounts of boron, which is directly related to the production of human sex hormones.
4. Super Antioxidant for a Long, Healthy, Pain-Free Life
Antioxidants help to reverse the daily accumulated wear and tear on the body, known as aging. Beets are a very good source of commonly known antioxidants like vitamin C and manganese, but it is their lesser-known antioxidants which give them their true value.
The blood-red color of beets comes from a powerful group of antioxidants called betalains. There are hundreds of studies on the positive health benefits of betalains. A short summary of the results shows that they help in the areas of cancer, heart disease, diabetes, and inflammation. If you go to Google Scholar and type in ‘betalains,’ you will see 3790 scholarly references on this subject.
5. Anti-Inflammatory Benefits
The inflammatory response is a natural function of the body which saves our lives when it responds to the acute stresses in our lives, like bacterial infection and injury. Due to the constant stress in our modern lives, however, this inflammation becomes chronic. It is as though our body is constantly in a battle. Inflammation has been linked to a number of symptoms and diseases including:
Wrinkles
Susceptibility to infections
Cancer
Arthritis
Bronchitis
Chronic pain
Diabetes
High blood pressure
Osteoporosis
Heart disease
Candidiasis
The blood-red betalains in beets have been shown to reduce chronic inflammation.
6. Cancer Prevention
Preliminary tests suggest that beetroot ingestion can be one of the useful means to prevent lung and skin cancer. Other studies have shown that beet juice inhibits the formation of cancer-causing compounds called nitrosamines.
7. Cell Detoxification and Cleansing
The antioxidants in beets have been shown to support what is called phase 2 cleansing. In phase 2 cleansing, unwanted toxic substances are chemically combined with a small nutrient group. This combination neutralizes the toxin and makes them sufficiently water-soluble so they can be excreted through the urine.
This is therefore deep cleansing on a cellular level, that may have long term health benefits.
8. Improved Mental Health
The betalains in beets has been used in certain treatments of depression. It also contains tryptophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Enjoy!
Concerns:
Beet greens are one of the many high-nutrient foods that contain measurable amounts of oxalates. Individuals with known or suspected kidney or gallbladder problems are recommended not to eat these high-oxalate foods. This is a much-disputed subject, however. (See Oxalic Acid Controversy.)
Some individuals are concerned when their urine and stool turn red after consumption. This condition, called beeturia, is not considered harmful and occurs in 10-14% of the population. Individuals with iron metabolism problems are more likely to experience this situation.
Suggestions:
- Raw beetroot juice is one of the most powerful ways you can consume it. It is rather intense by itself, though, and tastes much better mixed with other vegetables. We have thus included a great juice mixture recipe below.
- The nutrients in beets are more susceptible to degradation from long cooking times than other foods, so if you are cooking it, the ideal time would be 15 minutes steaming, maximum.
- Beetroot tops and stems contain much of the same benefits as the root, but with the additional nutrients and phytochemicals associated with green leaf vegetables.
“For pink pee, eat a beet! Children are notorious for refusing to eat their fruits and vegetables, but what child can resist the allure of orange, pink, and even green pee?” — Pee Funny by Benjamin Picard
http://www.healthy-holistic-living.com/8-beet-benefits-aphrodisiac-brain-booster.html
In order to defeat cancer and ensure there is no recurrence, the body must be brought into balance and the immune system rebuilt and fine tuned. So how is this feat accomplished? Detox, detox, detox and achieve a slightly alkaline pH, while filling the body with the best, organic, nutritionally dense food available. Your goal is to rebuild a killer immune system as you bathe every non-cancerous cell in your body with nutrition.
For specific foods known to eliminate cancer, check out the following list:
Omega 3
Oily fish, fish oil, flax seed oil, hemp oil, and healthy oil blend supplements provide omega 3 fatty acids (and other beneficial fatty acids), which fight inflammation and make the body less hospitable to cancer cells. Vitamin D is also known to kill cancer, and you can find many fish oils and some vegan oil blends with vitamin D in them.
Cruciferous Vegetables
Cruciferous vegetables include broccoli, cauliflower, cabbage, Brussel sprouts, watercress, kale, collard greens, cauliflower, bok choy, turnips, rutabagas, radishes, arugula, and more. These vegetables contain sulforaphane and other helpful compounds, which help fight tumors, breast, prostate, brain, and colorectal cancers, as well as leukemia. Broccoli sprouts and mature broccoli in combination really pack nutritional, cancer fighting punch.
Berries
Black raspberries appear to reign supreme, though all berries contain cancer fighting phytonutrients and high amounts of ellagic acid, which inhibit tumor growth.
Maitake and Shiitake Mushrooms
Google maitake mushrooms and cancer and the American Cancer Society pops up at the top of the search list. For one brief moment it seemed they might actually be doing their job, but no. They claim there have been no studies to show that maitake or any other mushroom help fight cancer. Continue your search and study after study reveals they do indeed.
Mushrooms boost immune function and are a great source of antioxidants. They are also rich in vitamins C and B vitamins as well as calcium and other minerals.
Tumeric
Curcumin, found in turmeric, inhibits the spread of cancer (metastases) along with its anti-inflammatory and oxidative effects. Tumeric can be found at farmer's markets in root form. It can be used liberally to spice your food (great on salads or in salad dressing as well as in cooked dishes) with no side effects.
Tomatoes
The active compounds found in tomatoes, carotenoids and lycopene (especially lycopene), are very helpful, especially in the fight of prostrate and pancreatic cancer in men. Seven to ten helpings are week are suggested, both cooked and raw juice. To gain the health benefits of juice, make your own. Store bought tomato juice will be pasteurized. Lycopene is a strong antioxidant.
Folate
Egg yolks, avocadoes, apricots, green leafy vegetables, and pumpkin are among the foods rich in folate. For meat eaters, chicken livers are very high in folate. Studies involving folate or its synthetic form, folic acid, show a significant reduced risk of colorectal cancer. Folate or folic acid ?is essential for the body to correctly replicate DNA.
Garlic
Even the National Cancer Institute admits garlic "...may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract".
Garlic reduces inflammation, fights free radicals, and fights cancer. Eat it raw or chop it up and let it sit for 10-15 minutes before cooking with it or its beneficial compound, allicin, will not be released.
Grapes
The compound found in red grapes, resveratrol, is a powerful antioxidant that also saves cells from oxidant-caused death. Grape seeds have huge benefits. We recommend you don't eat grapes without seeds.
Conclusion
An alkaline, balanced diet with plenty of nutrition, and as few toxins as possible, makes the body inhospitable to cancer. Sugar feeds cancer. Processed and refined foods feed cancer. Raw, organic vegetables, especially when grown for maximum nutrient content (as opposed to large scale farming) should be the foundation of any healthy diet. We also recommend that anyone with cancer undergo a full body detox with a supplement regimen specifically designed for your current state of health.
http://www.naturalnews.com/046590_cancer_foods_cruciferous_vegetables_nutrition_research.html
