Category: ANTI-CANCER

A Brief History of Diet, Sugar-free, Zero drinks and foods, do they help you lose weight? Are they safe?

December 14, 2012

Have you met many thin or truly healthy people who consume zero-sugar or diet soft drinks? :)

I talk about synthetic sugar substitutes quite a lot and quite often get a question: “If sweeteners are that bad, how did they ever allow them to be added to food?” I think the video below explains very clearly how the “sweet lies about aspartame” were delivered to the public and how it by-passed and avoided proper research.

Watch this to judge for yourself, if you would like you or your family to ever consume aspartame. And if consuming it would, indeed, let you lose weight or if it actually saves your kids’ teeth…

A Chilled Smoothie Treat: A Multivitamin-Rich Recipe for High Immunity.

October 14, 2012

Hello Radiant Readers! :)
I would like to share a tasty and powerful chilled smoothie with its super ability to boost immunity, help digestion, complexion, inflammation while tasting like a chilled treat!

This smoothie would be helpful for people with hay fever, sinusitis, digestive problems (if the taste of parsley is too intense, add more spinach initially), eye problems, arthritis, lung and urinary inflammatory conditions.

Pineapples are in season and many supermarkets are selling them off very cheaply in Ireland (Tesco recently had them at 59 CENT!! :) and other places sell them for €1.49). You can peel, cube and freeze pineapples when they are this cheap and later enjoy very quick smoothies, without the need for washing or peeling! :) This recipe allows for a nice break-away from the everyday apples and pears smoothies that most of us tend to make. You can also add frozen or fresh berries to hide the green colours (if you are making this for children or people who are put off by the green colour of the drink).
! If you are craving ice cream or  a desert, then add 4 medjool (or Organic unglazed) dates and mostly spinach/ baby gem lettuce with a few sprigs of parsley in this recipe. :)!

Benefits of Pinapples:

  • Vitamins and Antioxidants: Pineapples are anti-inflammatory and very rich in antioxidant vitamins C (immunity, collagen synthesis), vitamin A [100g contains 58IU], beta-carotene, B-group vitamins [B1, B2,B5, Folic acid].  This powerful combination of vitamins C and A provides a great platform for a strong immunity and skin and mucosal repair health [inflammation anywhere in the mouth or digestive tract, collagen synthesis, eye health, hair and nail health, this will be also fantastic for getting proper tan, as vitamin A and beta-carotene protect the skin from UV ray damage. Both C and A are potent free radical scavengers, which means they destroy substances that damage cells in the body.
  • Rich in Minerals: Especially Potassium, Copper and Manganese. Bananas aren’t the only food rich in potassium;). We all know how important potassium is (especially when we eat salt as well), potassium regulates proper hydration of the cells and is important in maintaining blood pressure, copper is important for connective tissue repair and is a co-factor in zinc absorption and red-blood cell synthesis and manganese is needed for the Super Oxide Dismutase – a powerful anti-oxidant compound our body makes.
  • Bromelain: Digestion, anti-inflammatory, anti-cancer, anti-clotting. Bromelain is an amazing enzyme that helps with breaking down of proteins (a problem a lot of people have, especially with heavier proteins like meat) and can calm the digestive tract. It is a powerful anti-inflammatory and works well for hay fever in combination with quercetin and Vit C. It helps with any “swelling” due to allergic processes and excessive mucous, so benefit sinusitis, IBS, arthritis.
  • Pineapple has been shown to have a mild anti-parasitic effect.

Benefits of Parsley:

  • Powerhouse multivitamin and multimineral: it has high amounts of vitamin A, C, E, K, beta carotene, B-vitamins [B2, B3, B5, B6 and B1], folic acid. Minerals: calcium, magnesium, phosphorus, iron, manganese, potassium, folic acid, sulfur.
  • Very High Antioxidant levels: very rich in antioxidant flavonoids apigenin, crisoeriol, apiin, luteolin; antioxidant vitamins A, beta-carotene, K, zea-zanathin, lutein, cryptoxanthins. Zea-zanathin prevents macular degeneration in the eyes.
  • High Vitamin K levels: provides 1640 mcg of vitamin K per 100 g. This is one of the highest sources of vitamin K (cruciferous food, like cabbages are also high in this nutrient). Vitamin K has been recently shown to play an important role in metabolism of vitamin D – both are important for the bone health (osteoporosis), and vitamin D is essential for hormonal and immune health. Vitamin K also increases elasticity of veins, and therefore can have a beneficial effect on varicose veins. It is also used in the treatment of Alzheimer’s by limiting neuronal damage to the brain.
  • Anti-cancer, antiseptic, anti-tumour, lung-health: Parsley contains beneficial essential oils that have been found to be effective in several ways. Eugenol can work as a local anesthetic and anti-septic for teeth and gum health. IT also reduces blood sugar levels in diabetics. Other unique volatile oils in parsley neutralise airborne carcinogens: from cigarette smoke, grilling and rancid burning oil vapours. This is why parsley helps prevent lung tumours and promotes lung health.

100 g of parsley provides:
USDA RDA (Recommended Daily Allowance – I might as well mention here that when we see RDA ratings, they reflect the MINIMUM, not maximum recommended amounts of elements necessary to NOT develop a disease, so they are not the OPTIMUM amounts of nutrients):
RDA: 38% of folates,  220% of vitamin C,  281% of vitamin A,  1366% of vitamin K,  14% of calcium, 77.5% of iron, 5561 mcg of zeaxanthin, 5054 mcg of beta-carotene.

If you’s like to re-cap why green smoothies are important, read my artcle HERE! :)

A Pint of The Green Stuff :))) Great for adults and kids! A Green Smoothie Recipe.

September 27, 2012

Green smoothies are one of the tastiest and easiest additions to the diet that can change our health for the better fast!

If you want to become healthier, more energetic, more youthful and heal or prevent disease for yourself and your family but haven’t heard of the green smoothies yet, then you will be pleasantly surprised at how easy and effective these simple preparations are.

Having it instead of Guinness will not make you tipsy but will make you infinitely happier in the long run. :)

Don’t have time or determination to change your diet fully? No time for trying to force salads, fruit and veggies into kids/adults?;) Green smoothies is the answer.

If you make green smoothies daily, or at least 4 times a week, you will notice that you and your family will actually like vegetables and fruits more after a while. It is as if your palates have changed and you have got a new appreciation for the flavours and textures of the plant foods. This is an excellent way to improve the diet without forcing an issue and just biding your time until the taste buds catch up with what’s going on, i.e. the body will start to ask for more greens and vegetables automatically after a while. I find that there is no need to keep telling the kids that “it’ Soo Good for you! Oh, keep drinking, keep going! You will see how much more you will love your veggies tomorrow!” Say nothing, just offer the smoothies, keep back from preaching or pushing these onto others, enjoy them yourself first and offer some to your family without saying that they MUST drink the full glass or else! The less pushing & preaching you do and the more consistently you offer it (daily), the better result you get. The very young children will naturally like smoothies more (unless they have been fed no-live (no raw) foods at all and have been quite unwell, in which case it will take longer and I do recommend you start giving them some freshly squeezed juices too. You can give green smoothies to children from 6 months of age (please see Victoria Boutenko’s book “Green for Life” for more recipes and full information on green smoothies).


Here is a very easy recipe for a quick green smoothie:

Sweet Velvety Spinach and Pear

It is really as simple as 1.2.3. ;)

  •  3 small ripe pears (choose sweet, not tangy pears)

  • 2 cups of spinach (or half a bag of spinach)

  • 1 cup of water

Wash the pears and spinach. Always rinse your greens in a container filled with water, remove the greens and only then drain the water, as if you drain the water through the leaves, the soil or sand that has been washed off will remain on the greens! It is best to wash your greens twice this way. Cut pears into small pieces and place into the blender, place spinach on top, add water and blend until smooth (homogeneous). Pour and enjoy! :)

*By increasing the amount of fruit and leaves, you will get more smoothie, and the guideline for water is always approximately 1/3 of the overall volume of fruit and leaves once you have them in the jug.
*For a fresher and cooling smoothie: cut pears or other fruit into pieces and freeze /chill them first. Alternatively freeze some of the water and use 1/3 glass as ice, 2/3 as water when blending. This will make a very nice chilled smoothie! :)

The key to these smoothies is leafy greens – the chlorophyl is responsible for the colour of the leaves and its chemical structure resembles human red blood cells (erythrocytes). Thus it’s really nourishing for the blood and increases oxygen and mineral supply to blood cells.


Chlorophyl has been found to be beneficial in many different ways:

  • cleanses and detoxes the liver, heavy metals and other toxins
  • improves immunity and resistance to disease
  • delivers magnesium and iron to cells, where it’s most needed
  • anti-inflammatory (helps with intestinal/uterine/ligament inflammation)
  • antiseptic, anti-pathogenic: anti-bacterial
  • speeds recovery: wounds, cuts, rectal sores, ulcers, etc.
  • balances hormone levels
  • remineralisation of the whole body: healthier gums and teeth, skin, hair, eyes, venous health.

As it is highly alkalising, reparative and nourishing to all tissues, it helps with conditions such as:

  • cancers and any abnormal growths
  • heart and arterial/venous health, cholesterol
  • lung and sinuses inflammatory conditions
  • skin problems: eczema, psoriasis, ache rosea, rashes, dermatitis

The Benefits of Green smoothies:

  1. Alkalisation: in a healthy body blood PH should be above 7. If you eat a regular Western diet, your blood PH is most likely below 7. This allows pathogenic bacteria, viruses and fungi to live in our bodies. When we correct our PH and get rid of toxins, the environment within our body is not hospitable to pathogens and disease – we become healthy. Greens and raw vegetables are highly alkalising to the body, this is why they are so important. Since we are no longer used to eat raw and many children can barely eat fruit, let alone vegetables, green smoothies is a tasty way to change our body PH towards more alkaline.
  2. Remineralisation and vitamins: we often crave wrong foods and get sick because we are deficient in some minerals or vitamins. Green smoothies ensure that you are easily absorbing organically-bound mineals (which is important as cooking converts minerals into non-organic form) and vitamins re-balancing all necessary vitamin and minerals reserves fairly quickly. As the leafy greens and fruit are broken into tiniest pieces by the blender which are much smaller than how most of us would chew, the cell walls of leaves are punctured and the nutrients leak into the water, where they are easily absorbed by us. Depending on the leaves and fruit you are using, you will be getting great amounts of major and trace minerals (especially if using organic), many vitamins, such as C, B-group, A, E and many others in abundance. As the smoothie is raw, many vitamins are preserved in much higher quantities, for instance, vitamin C gets destroyed by high temperatures, but you get good amounts of it in all of the fruit and vegetables and leafy greens while they are raw.
  3. Instant energy – as soon as you drink the smoothie. As it requires almost no digestive effort and contains a lot of enzymes and vitamins and minerals that are easily absorbed, we feel energised very quickly after consuming a green smoothie!
  4. High antioxidant reparative action: reparative, rejuvenating, energising. Many antioxidants get destroyed by heat, and green leaves contain a lot of antioxidants necessary to combat peroxidation in cells and free radicals. Watch not only your health improve, but your skin get more glowy, fresh and rejuvenated over time!
  5. Improved bowel motions and detoxification: the green smoothies provide us with perfectly mulched pulp that isn’t too severe, i.e. like processed bran. And the porous fiber that is the pulp of fruit and green leaves is a perfect sponge for many toxins, especially the mucosal residue left on the intestines by rancid, fermented and toxic foods that we;’ve eaten in the past. The longer you drink the green smoothies, the less toxic you are going to get. As you saw above, chlorophyl will also pull many toxins, including heavy metals. Quite often people take substances that can pull toxins out of the cells, however, they do not take enough gentle and porous fiber to absorb the toxins into (or liquids to dilute the toxins with!). So this solves both issues, as fruit are very watery and you are drinking water with the smoothie and getting gentle porous fiber, you are equipping your body with necessary tools for removing many toxins.
  6. Amino-acid balance: leafy greens have very high amounts of proteins that are easily absorbed. Leafy greens are in a group of their own and are strikingly different in their chemical composition from the other vegetation: other fruit and vegetables, i.e. root vegetables and fruit that we are used to calling veg (courgettes, tomatoes, peppers, cucumbers, etc.). As the majority of us have only a few leafy greens in our diets, we do miss many amino acids and co-factors, such as trace-minerals that are needed for certain protein and vitamin absorption. When we consume meats and dairy and other animal products, we often think that we can easily absorb all the necessary proteins from our meals. However, as many kinesiologists – I am sure – will agree, there are some people with protein deficiencies and these are often (in my practice always) meat-eaters – this may seem strange, if you are not familiar with what goes on when we absorb proteins. The proteins in meat are complex proteins and green leaves actually contain all essential proteins but not all of the 10 in the same plant at the same time. This is why it is important to vary your green leaves, i.e. have spinach today, kale tomorrow, butterhead lettuce the day after. Weight for weight, Boutenko actually discovered that leafy greens have more proteins than meat, but they would contain some of them, i.e asparagine, proline, etc. We absorb these amino acids (proteins) very successfully and with much more ease than from meat (in fact, it is arguable that we are carnivorous at all, do read “The China Study” by Colin Campbell PhD).
  7. Improved digestion and balanced hydrochloric acid levels: as raw foods contain many different enzymes, which are destroyed over 43 Degrees Celsius, the raw smoothies provide us with valuable enzymes. Some of these participate in digestion, absorption, whilst others work as reparative agents and some of them even destroy cancerous cells.

The basic principle behind the green smoothies is that you use about 40% fruit and 60% of any leafy greens such as:

    • Spinach,
    • Kale,
    • Parsley,
    • Celery (not on its own, as addition to other leaves),
    • Romaine (Cos) Lettuce,
    • Butterhead lettuce,
    • Gem lettuce,
    • Endives,
    • Curly Pink and green lettuces,
    • Purslane (This is quite a unique vegetable that has quite high levels of Omega 3! You will find this at organic markets and health food stores that stock fresh vegetables.)
    • Carrot tops (If you don’t grow your own, try allotments end-of-summer & autumn – people throw them away and will be glad to give them to you for nothing:), you can also buy carrots with tops in most supermarkets),
    • Beetroot tops,
    • Lamb’s lettuce (use a few with mostly spinach),
    • Radish leaves (mixed with other gentler greens),
    • Sunflower sprouts (from health stores or sprout yourself),
    • Dandelion leaves,
    • Plantain,
    • Fat hen (this is one of the most nutritious “weeds” that has more nutrients than many cultivated greens),
    • Nettles (in spring only, never every day and no longer than 3 weeks),
    • Small amounts of cleavers in spring (used with other greens)

Do not use wheat grass in smoothies, as we cannot digest its fibers: it’s only good for juicing.

If the green colour or taste is too much for you initially, add less “greens”, most people I know are very comfortable with the recipes as above. However, people naturally start to increase the amount of greens as time goes, as our bodies start to crave them as they remember that greens are very nutritious and are necessary for health. And again: the greens MUST BE RAW! (unsteamed/uncooked.)

Live Raw Foods: The Force is Strong With These Ones! :)

September 23, 2012

Eat something raw with every meal. (And, of course, share with others:D)

Why is Raw so important?
Raw food (unless we are talking about food that comes from dead animals) means Alive. We also call it FRESH. And it’s the kind of fresh that doesn’t come out of an oven – it’s more like very fresh air high in pristine green mountains where every breath invigorates you, or the fresh breeze on the ocean shore or in the middle of a mature forest far away from any settlement. It is almost the same kind of freshness we feel in the air after a powerful long rain, thunder and lightning that cleared the air and filled it with billions of negative ions – we open the window or step outside and inhale this incredible freshness, it fills us to the brim sending very pleasant feeling up and down our body! This is how truly fresh and clean food tastes… You know the apples out of your own back yard that you pick off the tree and eat there and then? Or any wild or organic berries, vegetables or greens that you pick and eat almost immediately…The freshness of these fruit and vegetables cannot be truly described in words…You just Sense it on many levels. It’s as if LIFE itself is pouring into you through your mouth and your stomach making you feel ALIVE! The scientific research does show that after we pick something up (away from a branch or a stock ), the full amount of compounds is intact for about 15 minutes and then the breaking down process (or decay, death) begins. Some of the prescious compounds do get irrovocably lost after 15 minutes, however, some of them are still “alive” for much longer but do get completely destroyed by heat or radiation…

This Freshness that we are able to sense when eating – or even holding a particular vegetable or fruit in our hands – can be somewhat explained spiritually and scientifically. The ancient Ayurvedic medicine describes Ojas or the Life Energy or “vigor” which exists in humans and all other living beings. We can generate this vigor and can also consume it from living plants. The plants generate it via photosynthesis using the energy from the sun (a process, which is described in science very well, but is yet to be explained: where solar energy is converted or used to synthesize molecules and other energy within plants and algae to sustain them:) We can sense and taste the difference in the levels of ojas between a freshly picked apple and an apple picked 4 months ago and which is now being sold in a supermarket. It just doesn’t have that “zing”, that “freshness” or “vigor” of a fresh fruit anymore! In more contemporary terms (although ayurveda is old, but isn’t at all outdated, as its very rational principles work very well today too), in our modern terms we do know of something called enzymes, there are enzymes that we make ourselves (in our Gall Bladder, for instance) and there are completely different vast quantities of enzymes we cannot synthesize in our bodies found in vegetation. These enzymes get destroyed by cooking and radiation, stay fresh in sub-zero temperatures , and they can stay “asleep” or dormant in seeds of plants sometimes for thousands of years: i.e. if the seeds are well-preserved, they remain inactive until the conditions are right, and then they start to germinate. [For example Kamut grains have been found in ancient Egypt which have been buried (stored) for thousands of years. The grain successfully germinated and nowadays you can buy kamut bread or crackers in health stores, although prior to the second half of 20th century we haven’t had kamut for a long time:).] So, the enzymes, can be equated with life force that starts to become active when life begins anew in a seed.

What do enzymes do?
There are many different types of enzymes and they seem to participate in a lot of processes: from breaking down nutrients, allowing nutrients to be absorbed into the blood stream, to being catalysts in important cellular processes, to being necessary for the delivery of nutrients to cells, some enzymes also destroy broken or dysfunctional cells or remove and break down toxins. Basically, without enzymes it would be very difficult to absorb and utilise all that nature has provided in the plants and seeds… Also, enzymes seem to play an important role in providing organically-bound minerals in plants, i.e. when enzymes are destroyed, minerals become denatured, non-organic, i.e. the same as they are in a rock, which makes it almost impossible for us to absorb. We have to then make these minerals organically-bound ourselves – which is a lot of work, as generally plants are much better equipped at this than humans, and if we eat them with their minerals still organically bound – we very quickly absorb all the minerals we need without having to deal with inorganic mineral left-overs either, i.e. such as in cooked foods. A good example of this is spinach: there is some controversy regarding oxalic acid in spinach. However, according to Dr. Walker (I am inclined to believe him since the man lived for at least 99 years and died in perfectly good vibrant health following his raw diet and juicing!) oxalic acid found in spinach, sorrel and some other plants is one of the most important acids found in its natural raw form – it is needed for the peristaltic motion of the bowels and tonifies the very delicate nerves and muscles that relax and tense to produce this very complex motion in our body. In its organic (raw) form, oxalic acid connects with calcium and assists in its absorption in the body. Once enzymes are destroyed by heat, the oxalic acid becomes non-organic, and becomes toxic to the body. It still forms connections with calcium but no longer releases it, which can lead to calcium deficiencies. Non-organic (cooked) oxalic acid forms oxalic acid crystals, which can accumulate in kidneys (this is why people with kidney stones are warned not to eat chocolate and cooked spinach).

Enzymes get destroyed by heat – the majority of them are destroyed at 43° Centigrate (Celsius), so warming anything above this temperature will result in loss of enzymes – and therefore loss of Life from Food. Eating something without its ‘zingy freshness’ is really never the same. And you are missing many enzymes that do not only deliver vitamins, minerals and nutraceuticals into your body, but also enzymes that participate in destroying inflammation and cancer in cells. Having mineral and vitamin deficiencies and toxicity are the leading reasons behind many diseases, and eating raw foods takes care of both!

How do I increase my “Force”, “Ojas” or Raw Foods intake :)?

  1. The best place to start is fresh fruit: it’s tasty, sweet and easy to introduce to the most toxic of humans. Eat it between or just eh before meals. The reason why this works best is because we break down sugary foods much quicker than any others, and if you eat something heavy first, i.e. bread, beans, fish – these foods take much longer to break down in the body, so the sugary foods will break down faster and will sit on top of whatever you’ve eaten before them, not being able to pass down the digestive tract. These sweeter foods start to ferment (rot), and this causes toxic by-products of digestion, you may experience it as bloating or constipation at a later stage, although what this eventually leads to is much more than just those symptoms. So, yes, start with the fruit, give it to the kids – if they feel like eating 5 pears and then a little bit of their dinner, well, so be it. What they have eaten is probably much more nutritious than the cooked dinner that was offered to them. Also, remember that the fruit digests very fast – so 30-50 minutes later, the kids will be back to either ask for more fruit or, more likely, for their dinner.
  2. Start to juice. This is a great tip for kids! And I mean every day. Drink a pint of raw fresh vegetable or fruit juice daily. The ones from cartons ABSOLUTELY DO NOT COUNT! They are NOT RAW! They are pasteurized: heated to 80° Centigrade! And the ones that have been juiced last night don’t count (Unless you have a magnetic masticating juicer). If you do this consistently and every day, without skipping a single day, after about 3-4 weeks you will notice that you are craving juices and have much more natural interest in salads, fruit, vegetables and other crunchy and fresh foods that you may not have had much interest in before. The juices will detox and nourish your body with instant vitamins and minerals that do not require digestion (as they are liquid without pulp). And this will bring your body into a more natural harmonious state where it is more likely to react in a more natural way to what it actually needs to be healthy.
  3. Green smoothies. These guys will work like lovely big, porous sponges on whatever toxins have been lodged on your bowels. They will also provide many essential vitamins and minerals, as they are raw :) And they will alkalise your blood, your cells and chlorophyl will oxygenate your blood cells more efficiently. If you are not familiar with green smoothies, here is a link to a youtube video explaining what they are: http://www.youtube.com/watch?feature=player_embedded&v=xW5LUkeVA6s    Otherwise, here is a simple recipe for one of mine on this website. (Click the link.)
  4. Have at least one LARGE, Tasty, multi-coloured Salad daily. Experiment with salads and use tasty dressings to create tasty salads (read below): don’t just use iceberg lettuce and one sad-looking pinkish tomato and giant white onions! This is McDonald’s idea of a salad, not an idea that belongs to humans beings who have taste buds!!! Use Fresh, varied leaves, such as: young spinach, rocket, beet greens, romaine lettuce, mustard greens, bok choi, lamb’s lettuce, chard, etc.
    Here is my classic take on a salad, and people fo LOVE them: cut larger leaves into strips or use baby leaves and add: fresh green or red onions cut small, organic tomatoes, organic cucumber (cucumbers are full of pesticides in winter, especially if they are grown in colder climates, i.e. Ireland or U.K. as there is no sunlight and they have to be stimulated a lot with chemicals to grow!) If in Ireland/UK buy spanish and/or buy organic in winter, otherwise you are eating a watery goo, instead of a perky crunchy cucumber! Add ripe avocado [it has to be soft and creamy]: this will make your salad exceptionally tasty! Use raw garlic, dill, parsley for more flavour! And remember, it’s all in the dressing! For the dressing: Use cold-pressed flax oil, lemon juice sprinkled/or liberally juiced over your salad, plus Himalayan pink salt! And that’s all! Simple dressing but oh, so tasty! [Remember to buy your flax oil from the fridge and store in the fridge. Never buy flax oil from a shelf. Go to health stores for best flax oil.] And remember you can also use radishes, carrots, raw beetroot (grated), Muli (white long radish), bean sprouts (not soy).
  5. Have something raw with EVERY meal you are eating. I.e. porridge or muesli in the morning? Cut an apple, pear or carrot rings on top of it! A sandwich for lunch? Buy a salad with it that has actual raw ingredients in it! Eat an apple or two or three before it! ;) Soup? Ask for some lettuce leaves from the sandwich counter, put them on top of your soup! Better yet, order a salad or bring your own amazing salad for lunch! :) A tip: Bring Avocados with you: these are raw, nutritious, don’t require washing, very filling, antioxidant, have protective oils in them and vitamin E. They can be eaten with anything: a soup, another salad, main course or on their own. And even with a desert :)) A tip: Have some fresh fruit just before your lunch (may be as you are waiting for it to be delivered or as you are queueing) – if there is really nothing raw on the menu. Go to the corner store or  a supermarket, if you forgot your fruit in the morning! There are ALWAYS Fruit in every store, even at petrol stations!
  6. Research Raw nutrition: Look for recipes, good books, youtube. Victoria Boutenko “Raw Family” books and “Green for Life”. “80 10 10 Diet” by Dr. Douglas Graham. “The China Study” http://www.thechinastudy.com/

Good luck and I wish you Radiance on all levels of your Being!

Love,

Kamilla.

The seeds of Youth that prevent cancer. Grape Seeds – to eat or not to eat? :)

August 27, 2012
When I was little, every fruit used to have seeds in it, such as grapes, watermelons, persimmons, mandarins. Today it’s hard to find seeded grapes…Did you know that this may be quite a large loss for our health? Chew and eat the grape seeds together with the grapes to get the benefits.

Grape seeds are some of the most antioxidant-rich foods and have potent anti-ageing and cancer-fighting properties! They contain powerful OPCs (Oligomeric Proanthocyanidins), which have been shown in many studies to effectively disable free radicals, and diseases associated with free-radical damage, such as:

cancer, diabetes, heart disease, Alzheimer’s.

Grape seed extract has been found to be effective in preventing the growth of breast, stomach, colon, prostate, and lung cancer cells. It also help prevent damage to liver cells caused by chemotherapy. Additionally, grape seeds contain Vitamin E, flavonoids, linoleic acid and the extract has high anti-ageing properties (protecting collagen), fights certain bacterial infections (staphylococcus aureus), helps with hemorrhoids and improves night vision.

A bottle of good quality grape seed extract (30 capsules) will cost you between €25- €30+. Eating grapes with seeds will cost you much less AND you get resveratrol (another potent antioxidant that is sold on its own as a miracle anti-angeing supplement) from the skins of the grapes too! :)

So, where can you get seeded grapes?

  • Try organic markets: organic grapes tend to grow older varieties, which are richer in antioxidants and many of them still have seeds in them!
  • In supermarkets in Ireland: Lidle and Aldi “Globe grapes” (from Spain during the summer and autumn/from Brazil during winter).
  • Halloween time: most cheaper €1 “Halloween” grape punnets actually are seeded during this season in virtually every supermarket in Ireland and the UK. :)
  • Grow your own – climate permitting! Dry them as raisins and enjoy not only the benefit of antioxidants in the grapes but also in the seeds! :)