The Global Elites Population Cull, Terence Smart [classic book list .txt] 📗

five pounds of carrot juice for two months. So she decided to start drinking five pounds of carrot juice in November, 2012. After a CT scan 2 months later she got the news that the tumour in her lungs had stopped growing and other tumours in her body were shrinking, and she had fewer swollen lymph nodes. Within a year she was told her cancer was gone, and her lymph nodes had returned to normal. Ann wrote a book about her cure titled ‘Curing Cancer with Carrots’ which is available on Amazon.

Falcarinol in Carrots is a compound found in the popular root vegetable has been found to have an effect on the development of cancer. ... A team of researchers, from the University of Newcastle upon Tyne in England and Denmark, found the natural pesticide falcarinol reduced the risk of cancer developing in rats by one third. Falcarinol is a natural pesticide. This isn’t something that is sprayed on carrots, but rather is produced naturally by the plant. And this natural protectant, which guards the carrot roots from disease and fungus, is believed to also guard you from cancer when eaten on a regular basis. Incidentally, celery, parsley, and parsnips also have falcarinol. Combining carrots with these other falcarinol-rich sources could significantly boost your cancer-fighting abilities.

Research in China has already shown that carrots, best known for supposedly helping us to see in the dark, can reduce the risk of prostate cancer by a fifth. Men who ate carrots at least three times a week were 18 per cent less likely to develop a tumour.

And in the US, researchers at Harvard University found women who ate at least five carrots a week were nearly two-thirds less likely to have a stroke than those who ate them only once a month.

Carrot juice benefits are derived from the fact that it one of the richest sources of carotenoids. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer. In addition carrot juice benefits studies have indicated a 50% decrease in the incidence of cancers of the – bladder, cervix, prostate, colon and larynx. Researchers think that carrots protective effects are the result of a combination of several substances abundant in carrots like -alpha-carotene, lutein, lycopene, gamma-carotene and xanthophyll’s. Carrots have a high level of glucose. This glucose is readily taken in by cancer cells. When the glucose is taken in so are the nutrients in the carrots, etc. the ones that kill cancer cells.

Another Carrot Juice Cancer Cure

Ralph Cole (USA) cured himself of metastasized cancer tumours in 2005 by juicing and drinking five pounds of carrots per day. He started juicing three pounds of carrots a day, which yields about 3 cups, or a cup of juice per pound. Four months later when he was due for surgery, he was told by a radiologist that an MRI showed that his tumours had not grown since his first MRI four months before. He also said that his tumours “may have even gotten smaller.” The doctor insisted he had better chance of survival if he had chemotherapy and radiation and so Mr Cole decided to have these treatments.

His tumours gradually shrank and disappeared about four months after the two months of chemo and radiation. He stopped juicing carrots shortly thereafter, not sure at the time whether it was the chemo and radiation treatment or the carrot juice that was responsible for his apparent cure.

Shortly after he stopped juicing carrots, tiny lumps began appearing one at a time in two rows on his chest. When he started juicing again, no more new lumps appeared, and the ten little lumps he had on his chest stopped growing. He continued juicing while he looked for a way to get rid of them, not realizing at that time that carrot juice alone could do it if he drank enough of it.

Mr Cole then refused to have any more chemotherapy and radiation treatment and immediately increased his juicing from the three pounds of carrots he had been juicing each day, to juicing five pounds of carrots (yielding five cups of juice), every morning. His visible chest lumps began to shrink almost immediately. He kept up the five pounds of juice (yielding five cups) daily, and the tumours shrank continuously over the next two months, finally disappearing. He juiced for another month or so, then stopped.

Mr Cole has been cancer free ever since.

“If you are a sceptic, I share your scepticism. I was very sceptical of everything before carrot juice proved itself to me. But people that are sceptical about non-mainstream cures tend instead to place their confidence in professionals with huge educational debts that get paid for the medical services they provide, whether they are effective or not; certainly not upon whether their patient recovers”. Ralph Cole

Juicing

Juicing makes the nutrients in a fruit or vegetable more digestible by the body, meaning more of the nutrients are extracted from the vegetables or fruits with less of the obstructing fibres. Not all vegetables and fruits are equal in their ability to treat cancer. If you randomly put fruits and vegetables in your juice, the benefits of the juice will be greatly decreased.

Here are just a few of the cancer cell killing nutrients in vegetables:

Raw Carrots (alpha carotene, beta carotene, Vitamin E, etc.).

Raw Broccoli (sulforaphane/isothiocyanates).

Raw cabbage (isothiocyanates).

Green Asparagus (saponins).

Beetroot/red beets (proanthocyanidins (PAC’s or OPC’s)

Turmeric, a spice (curcumin).

Here is a sample of the known cancer-killing nutrients in fruits:

Raw pineapple (bromelain and peroxidase)

Purple grapes with seeds and skins. (ellagic acid, catechin, quercetin, resveratrol ,pterostilbene, selenium, lycopene, lutein, laetrile (amygdalin or Vitamin B17) (seeds),beta-carotene)

Apricot seeds (laetrile)

Strawberries, red raspberries, black raspberries (laetrile and ellagic acid)

Blueberries (ellagic acid, anthocyanins, OPC)

Johanna Brandt Grape Cure

As you will notice from the list above purple grapes have a huge amount of nutrients. One of the first to discover the cancer fighting qualities of purple grapes was Johanna Brandt. In 1928, this South African naturopathic doctor published The Grape Cure. The book details Brandt's experience after she was diagnosed with stomach cancer in 1916. She claimed that fasting and eating only grapes actually cured her cancer. She died in 1964 aged 88.

The strongest support for Brandt's claims comes from the amazing variety of antioxidants that grapes contain, all of them unknown at the time she came up with her treatment. Many of the nutrients in purple grapes have cancer fighting qualities. Resveratrol is now one of the world's most popular food supplements, Ellagic acid is a valuable cancer-fighter, Lycopene is the "secret ingredient" that makes tomatoes a powerful weapon against prostate cancer, Selenium is one of the best-established, most-studied cancer-fighting nutrients. Brazil nuts have a rich source of selenium. In addition, the grape seeds are said to contain laetrile, a proven cancer fighter.

Brandt's grape cure involves daily fasting to help cleanse and detoxify your system. The fasts also are intended to starve the cancer cells. We know that cancer cells love sugar and grape juice does have sugar in it. Because the cancer cells are starved they immediately take in the sugary grape juice but the cancer cells also take in the very nutrients (ellagic acid, resveratrol, selenium, lycopene, lutein, laetrile, beta-carotene) that can cause these cells to waste away and die! It is the same method as the maple syrupsodium bicarbonate treatment.

The Brandt grape cure in detail is on the website www.cancertutor.com.

Green Tea

Green tea is the healthiest beverage on the planet. In clinical trials published by the American Society for Nutritional Sciences, scientists found that numerous studies suggested that the consumption of Green tea may bring positive health effects. It is loaded with antioxidants and nutrients that have powerful effects on the body. It is loaded with polyphenols like flavonoids and catechins, which function as powerful antioxidants. These substances can reduce the formation of free radicals in the body, protecting cells and molecules from damage. These free radicals are known to play a role in aging and all sorts of diseases. One of the more powerful compounds in green tea is the antioxidant Epigallocatechin Gallate (EGCG), which has been studied to treat various diseases. It is well known that oxidative damage contributes to the development of cancer and that antioxidants can have a protective effect.

Dr. Katherine Crew, assistant professor of medicine and epidemiology at Columbia University conducted a study in men with prostate cancer and found that green tea drinkers had markedly lower prostate-specific antigen, which is linked to prostate tumour growth.

2006 study published in the Journal of the American Medical Association concluded that green tea consumption is associated with reduced mortality due to all causes, including cardiovascular disease. The study followed over 40,000 Japanese participants between the ages of 40 and 79 for 11 years, starting in 1994. The participants who drank at least 5 cups of green tea per day had a significantly lower risk of dying (especially from cardiovascular disease) than those who drank less than one cup of tea per day.

Green tea contains catechins, polyphenolic compounds that are thought to exert numerous protective effects, particularly on the cardiovascular system.

It is advisable to leave the Green tea bag in the water for five minutes so all the flavonoids and catechins can be released and it is best used with no sugar. If a bit of sweetness is needed use Stevia sugar which has no calories.