Cancer Update from Johns Hopkins

Cancer Update from Johns Hopkins :

1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person's lifetime.

3 When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.

CANCER CELLS FEED ON:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts.. Table salt has a chemical added to make it white in color. Better alternative is Bragg's aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract.. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.

14.. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

1. No plastic containers in micro.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies.. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr.. Edward Fujimoto, Wellness Program Manager at Cast le Hospital, was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food You get the same results, only without the dioxin. So
such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Pa per isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons.

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

[ DRINKING BEETROOT JUICE]

> Subject: Drinking beetroot juice
>
>
> Tuesday, Jun 29 2010
> Drinking beetroot juice dramatically lowers risk of heart disease and strokes
> By Sophie Borland
>
> You'll look a little bloodthirsty while slurping it down.

> But don't let that put you off beetroot juice - because it could save your
> life.
>
> The bright-red juice contains the chemical nitrate, which dramatically reduces
> blood pressure, cutting the risk of heart disease and strokes.
>
> Dramatic effect: Patients who drank a glass of beetroot juice a day were found
> to have significantly reduce blood pressure 24 hours later
>
> The findings, published in Hypertension, the journal of the American Heart
> Association, could now see beetroot juice being used as a treatment.
>
> Researchers at William Harvey Research Institute at Queen Mary University in
> London compared patients who were given a 250ml glass of beetroot juice a day
> with those who took nitrate tablets.
>
> They found that the two methods were equally successful in reducing blood
> pressure.
>
> The researchers concluded that the nitrates which naturally occur in beetroot
> are the cause of its beneficial effects.
>
> They produce a gas known as nitric oxide in the blood which widens blood
> vessels and arteries and lowers blood pressure.
>
> High blood pressure, or hypertension, affects 16million Britons - one in five
> - and is a major risk factor for heart disease, stroke and kidney failure.
>
> Amrita Ahluwalia, Professor of Vascular Biology at the William Harvey Research
> Insti tute, said: 'We showed that beetroot and nitrate capsules are equally
> effective in lowering blood pressure indicating that it is the nitrate content
> of beetroot juice that underlies its potential to reduce blood pressure.
>
> 'We also found that only a small amount of juice is needed - just 250ml - to
> have this effect, and that the higher the blood pressure at the start of the
> study the greater the decrease caused by the nitrate.
>
> 'Our previous study two years ago found that drinking beetroot juice lowered
> blood pressure; now we know how it works.'
>
> Scientists have already showed how drinking beetroot juice can boost stamina.
>
> Last year researchers from the University of Exeter and Peninsula Medical
> School found that it could have as much effect as a punishing training regime.
>
> They found that healthy young men were able to increase their stamina by up to
> 16 per cent after drinking a glass of beetroot juice for a week.
>
> Beetroot juice is found in most health food shops and usually costs around £2
> a bottle.
>
> Though very good for your body, it has one rather alarming side-effect.
>
> Those who consume large amounts are likely to experience purple urine, or
> beeturia as it is known to scientists.
>
>
>
> Published by Associated Newspapers Ltd
cannot be guaranteed to be timely, secure, error or virus free.

PLEASE NOTE

What is the difference between http and https?

Don't know how many of you are aware of this difference, but it is worth sending to those that may not.

The main difference between http:// and https:// is it's all about keeping you secure. HTTP stands for Hyper Text Transfer Protocol.

The S stands for "Secure". If you visit a Website or webpage, and look at the address in the web browser, it will likely begin with the following: http://.

This means that the website is talking to your browser using the regular 'unsecure' language. In other words, it is possible for someone to "eavesdrop" on your computer's conversation with the Website. If you fill out a form on the website, someone might see the information you send to that site.

This is why you never ever enter your debit/credit card number in an Http website. But, if the web address begins with https://, that basically means your computer is talking to the website in a Secure code that no one can eavesdrop on.

If a website ever asks you to enter your debit/credit card Information, you should automatically look to see if the web address begins with https://.

If it doesn't, you should NEVER enter sensitive information such as a debit/credit card number.

Quality Varity of Rices

1. AMBEMOHAR

Ambemohar is a rice variant from Maharashtra in India. The short cooked grains have a tendency to break easily and stick together. It is popular in Maharashtra due to its strong fragrance reminiscent of mango blossoms, which is noticeable when the rice is cooked. It is also similar to the Surti kolam variety from Gujarat, which is preferred there due to its prepared softness and easy chewability. In simple words it is a type of rice from MAHARASHTRA which will produce MANGO SMELL while cooking.
2. ARCOT KICHILI

It is coarse variety rice and cultivated in Arcot and near by paces like Ranipet, Timiri, and Kalavai etc. As I have experienced when cooked the rice is yellowish and very tasty. A variety called half boiled Kichili is preferred more. It is understood of late Arcot kichili is now rare and it has given way to IR8 and ponni due to yield being less in Kichili. I couldn't get any more details of my Kichili rice

3. BASMATI

I knew about Basmati rice and its special smell when served hot while I had been to ALTTC from 1991 for various trainings. Later I understood it was medium quality Basmati and high quality Basmati has still more fragrance. In my first trip being an attraction, I brought 4 Kg rice from Gazhiabad to Trivandrum. On those days Basmati was not available in Trivandrum. After distribution among family friends, we had hardly 1 Kg. I am going a little detail about Basmati.

Basmati is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuance flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice." India and Pakistan are the largest cultivators and exporters of this rice; it is primarily grown through paddy field farming in the Punjab region.

The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. COOKED BASMATI RICE CAN BE UNIQUELY IDENTIFIED BY ITS FRAGRANCE. Basmati rice is available in two varieties - white and brown. (In Brown is new information to me)

2.1Flavour

Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by an aroma compound.

2.2 Varieties and hybrids

A number of varieties of basmati rice exist. Traditional types include Basmati-370, Basmati-385 and Basmati-Ranbir singh pura (R.S.Pura), while hybrid basmati varieties include Pusa Basmati 1 (also called 'Todal', because the flower has awns).

2.3 Pusa Basmati

Scientists at Indian Agricultural Research Institute, Delhi took the traditional basmati and genetically modified it to produce a hybrid which had most of the good features of traditional basmati (grain elongation, fragrance, alkali content) and the plant was a semi-dwarf type. This basmati was called Pusa Basmati-1. PB1 crop yield is higher than the traditional varieties (up to twice as much).

2.4List of approved varieties

Punjab, Kernel Basmati (Pakistan), Dehradun, Safidon, Haryana, Super basmati, Kasturi (Baran, Rajasthan), Basmati 198, basmati 217, basmati 370, basmati 385, basmati 386, Bihar, Kasturi, Mahi Suganda, Pusa, Ranbir, Taraori.

Some non-traditional aromatic crosses with basmati characteristics are marketed under a Sugandh designation.

2.5 Detection of adulterated strains

Difficulty in differentiating genuine traditional basmati from pretenders and the significant price difference between them has led fraudulent traders to adulterate traditional basmati. To protect the interests of consumers and trade, a PCR-based assay similar to DNA fingerprinting in humans allows for the detection of adulterated and non-basmati strains. Its detection limit for adulteration is from 1% upwards with an error rate of ±1.5%.

Exporters of basmati rice use 'purity certificates' based on DNA tests for their basmati rice consignments. Two protocols are there. Based on this protocol, which was developed at the Centre for DNA Fingerprinting and Diagnostics, Labindia, an Indian company has released kits to detect basmati adulteration. (New information)

2.6 Glycemic index

According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69), thus making it more suitable for diabetics as compared to certain other grains and products made from white flour. So we (diabetics) can opt for Basmati? WHAT ABOUT THE COST INVOLVED?….

2.7 Aromatic rice

I have put Aromatic rice under basmati for the reason Basmati is an aromatic rice

Aromatic is one of the major types of rice, it is a medium to long-grained rice. It is known for its nut-like aroma and taste, which is said to be caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include: basmati, jasmine, Texmati, Wehani, and wild pecan rice. When cooked, the grains have a light and fluffy texture. So aromatic rice is a common name for Basmati, Jasmine, and Texmati etc.

5.BHUTANESE RED RICE
Bhutanese RED RICE is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people.
Bhutanese red rice is a red japonica rice. It is semi-milled — some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky.
This rice became available in the United States in the mid 1990s.
6.BLACK RICE

Black rice is one of several black-coloured heirloom plants producing rice variants such as Indonesian Black Rice, Forbidden Rice. High in nutritional value, black rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fibre and has a deep, nutty taste.

BLACK "FORBIDDEN RICE"-SO NAMED ORIGINALLY BECAUSE IT WAS CONSIDERED THE EMPEROR'S RICE AND WAS LITERALLY FORBIDDEN FOR ANYONE ELSE TO EAT IT. ( I was thinking why it is named so)

It is a deep black colour and turns deep purple when cooked. Its dark purple colour is primarily due to its high anthocyanin content .It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.

In China, noodles made from black rice have recently begun being produced. At least one United States bread company has also begun producing "Chinese Black Rice" bread. It shares the deep tyrian colour of cooked black rice.

It is our practice if we find black rice in white variety to pick it and throwaway feeling it is defective rice. From this reading I am to understand it is not harmful.

7.BROWN RICE
Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
In much of Asia, brown rice is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. This traditionally denigrated kind of rice is now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport.
7.1White rice comparison
Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.
Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA).
One mineral not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.
Among other key sources of nutrition lost are small amounts of fatty acids and fiber.
In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice.
7.2 Cooking and preparation
A nutritionally superior method of preparation using GABA rice or germinated brown rice (GBR) (also known as Hatsuga genmai in Japan), developed during the International Year of Rice, may be used.[3] This involves soaking washed brown rice for 20 HOURS in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA.
7.3 Storage and preservation
Brown rice can remain in storage for months under normal conditions, but hermetic storage and freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
In Kerala maximum availability is brown rice different varities. Raw rice is available only on request in restaurents. The raw rice nrmally do not meet the quality of Tamilnadu. Ration shops supply boiled rice which is brownish yellow in colur. Raw rice is used for sraadha by Brahmins. Otherwise Brhamins too conssume Brown rice. Un like Tamilnadu ration rice is avialble for all in Kerala.
The karai rice cmmonly available in Tamilnadu and used for iddali dosai mavu I think can be a low quality variety of Brown rice. I couldnot get details of it.
The brown Kanji raw rice available in Chennai is different from this and is made from high quality varity rice.

Very Funny

Dear Friends,

We live in a country where…..


Where Pizza reaches home faster than Ambulance, Fire Engine or Police help.


Where you get car loan @ 5%, but education loan @ 12%.

Where rice is Rs.40/ kg, but sim-card is free.

Where a millionaire will buy a cricket team, but don't donate to charity.

Where the footwear and innerwear are sold in AC showrooms, but vegetables and fruits are sold at footpath.

Where everybody wants to be famous, but nobody wants to follow the right path to be famous.

Where lemon juice is made with artificial flavour, but dish wash stuff is made with real lemon.


Do give this a thought!

Cheers

Good ideas are not the monopoly of the educated

Good ideas are not the monopoly of the educated

A lady bought some bathing soaps from a shop. When she opened one of the packets, she found that it was empty. There was no soap in there; it was just an empty wrapper! She lodged a complaint against the manufacturer and got her claim. That being settled, there was a task before the management of the soap factory. How had this happened? How could they ensure that the incident did not occur again? They had suffered enough bad publicity besides having to pay the compensation to the lady.

After a detailed investigation, it was discovered, that during the process of wrapping, it so happened that inevitably, one or two wrappers did get through, having no bar of soap in them! There was no way to make out the difference between a full wrapper and an empty one. The process of handling each one separately for this purpose seemed to be very cumbersome. So, the technical head was given the job of devising a method to overcome the problem. The man prepared a detailed report and proposed the setting up of a computer based system that would weigh and scan each bar, for the empty packs would not get detected by a normal x-ray machine. He proposed an expenditure of a large amount to put this system into place.

The management heard him out and passed the order to release the funds and to buy the machinery that he had proposed. An uneducated worker said, “Excuse me Sir, for my impertinence, but I have a solution that shall cost a fraction of what you are planning to go in for.”

The management hesitated initially. But eventually they heard him out and agreed to try out his proposal. The next day, the worker brought a strong industrial fan. He put it at an angle near the conveyor belt on which the packed soap bars were coming through and switched it on. The few empty wrappers that came through got blown off by the fan! The rest of them went past easily.

A simple solution, for a complex problem! This goes to prove that ideas are not the monopoly of the educated.

THE MAIN CAUSES OF LIVER DAMAGE

The main causes of liver damage are:

1. Sleeping too late and waking up too late are main cause.
2. Not urinating in the morning.
3. Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.

We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to "schedule."


DO TAKE CARE ABOUT YOUR HEALTH..................