A banana a day, keeps the doctor away?

Here’s a bit of interesting stuff, I knew bananas were good for you but this I didn’t know.
Instead…..now we have ‘a banana a day, keeps the doctor away?’….

The fully ripe banana produces a substance called TNF, which has the ability to combat abnormal cells.

So don’t be surprised very soon the shop will go out of stock for

As the banana ripens, it develops dark spots or patches on the skin. The more dark patches it has, the higher will be its’ immunity enhancement quality.

Hence, the Japanese love bananas for a good reason…

According to a Japanese scientific research, banana contains TNF, which has anti-cancer properties.

The degree of anti-cancer effect corresponds to the degree of ripeness of the fruit, i.e. the riper the banana, the better
the anti-cancer quality…

In an animal experiment carried out by a professor in Tokyo U comparing the various health benefits of different fruits, using banana, grape, apple, water melon, pineapple, pear and persimmon, it was found that banana gave the best results. It increased the number of white blood cells, enhanced the immunity of the body and produced anti-cancer substance TNF.

The recommendation is to eat 1 to 2 bananas a day to increase your body immunity to diseases like cold, flu and others.

According to the Japanese professor, yellow skin bananas with dark spots on it are 8 times more effective in enhancing the property of white blood cells than the green skin version


January 18, 2010 at 6:32 am Leave a comment

The Dangers of Teflon Pans

http://www.naturalpath.com: The non-stick coating popular on frying pans may, in fact, be an unsavory way to cook.

Though you may love your cookware for its reduced need for added fat, consider this: emerging studies are proving that Teflon-coated metal cooking implements, especially when used at high temperatures, may be leaking toxins into dinner.

The problem is that when the surface gets scratched, tiny amounts of inert plastic and leached aluminum cling to cooked food, with far more toxic results than an extra spoonful of cooking oil. Perhaps more worrisome, though, are the fumes and chemicals released, including highly toxic perfluorochemicals (PFCs/PFOAs) which result when nonstick coatings are heated to high temperatures. Studies by DuPont, the makers of Teflon, show that Teflon offgases particulate at 446°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens. DuPont acknowledges that the fumes can sicken people, a condition called “polymer fume fever”.

Far from your kitchen, the chemicals used to manufacture Teflon are also very persistent in the environment. Toxic chemicals released when cooking with Teflon-coated cookware can find their way into the air, water, soil, and our bodies. A 2005 study by the Environmental Working Group, in collaboration with Commonweal, found chemicals including perflourooctanoic acid (or PFOA), a known carcinogen, in the umbilical cord blood of US-born infants. Similarly, researchers at John Hopkins Medical Center released findings in 2006 that PFOA was present in umbilical cord blood of 99% of 300 newborns tested. Also, households with birds should note that Teflon fumes pose a particular hazard to their delicate systems.

In 2006, the Environmental Protection Agency asked eight chemical makers, including DuPont, to voluntarily halt their use of PFOA. DuPont Co. said it will honor the request, reducing its use by 95% no later than 2010, and completely by 2015.

Teflon and other products containing PFCs are quite common. The Environmental Working Group’s website has a fairly comprehensive list of the products to avoid or to use with caution.

A Safe Alternative?

What’s the home cook to use instead? Stainless steel is considered a safe option by some, but it’s made by bonding layers of stainless steel with aluminum, which, with use, can also leach into food. Generally, glass, Pyrex, ceramic and ceramic-coated cast iron materials are all considered much safer alternatives to non-stick coated pots and pans. Cast iron cookware is a good alternative, as it is cheap, heats evenly and adds iron to the diet.

January 13, 2010 at 3:03 pm 2 comments

Chemicals In Fast Food Hamburgers

(NaturalNews) If you’re in the beef business, what do you do with all the extra cow parts and trimmings that have traditionally been sold off for use in pet food? You scrape them together into a pink mass, inject them with a chemical to kill the e.coli, and sell them to fast food restaurants to make into hamburgers.

That’s what’s been happening all across the USA with beef sold to McDonald’s, Burger King, school lunches and other fast food restaurants, according to a New York Times article. The beef is injected with ammonia, a chemical commonly used in glass cleaning and window cleaning products.

This is all fine with the USDA, which endorses the procedure as a way to make the hamburger beef “safe” enough to eat. Ammonia kills e.coli, you see, and the USDA doesn’t seem to be concerned with the fact that people are eating ammonia in their hamburgers.

This ammonia-injected beef comes from a company called Beef Products, Inc. As NYT reports, the federal school lunch program used a whopping 5.5 million pounds of ammonia-injected beef trimmings from this company in 2008. This company reportedly developed the idea of using ammonia to sterilize beef before selling it for human consumption.

Aside from the fact that there’s ammonia in the hamburger meat, there’s another problem with this company’s products: The ammonia doesn’t always kill the pathogens. Both e.coli and salmonella have been found contaminating the cow-derived products sold by this company.

This came as a shock to the USDA, which had actually exempted the company’s products from pathogen testing and product recalls. Why was it exempted? Because the ammonia injection process was deemed so effective that the meat products were thought to be safe beyond any question.

What else is in there?

As the NYT reports, “The company says its processed beef, a mashlike substance frozen into blocks or chips, is used in a majority of the hamburger sold nationwide. But it has remained little known outside industry and government circles. Federal officials agreed to the company’s request that the ammonia be classified as a ‘processing agent’ and not an ingredient that would be listed on labels.”

Fascinating. So you can inject a beef product with a chemical found in glass cleaning products and simply call it a “processing agent” — with the full permission and approval of the USDA, no less! Does anyone doubt any longer how deeply embedded the USDA is with the beef industry?

Apparently, this practice of injecting fast food beef with ammonia has been a well-kept secret for years. I never knew this was going on, and this news appears to be new information to virtually everyone. The real shocker is that “a majority” of fast food restaurants use this ammonia-injected cow-derived product in their hamburger meat. It sort of makes you wonder: What else is in there that we don’t know about?

“School lunch officials and other customers complained about the taste and smell of the beef,” says the NYT. No wonder. It’s been pumped full of chemicals.

There are already a thousand reasons not to eat fast food. Make this reason number 1,001. Ammonia. It’s not supposed to be there.

You can get the same effect by opening a can of dog food made with beef byproducts, spraying it with ammonia, and swallowing it. That is essentially what you’re eating when you order a fast food burger.

January 6, 2010 at 6:01 pm 9 comments

The Dirty Dozen of Food – Chemicals on Your Produce

More than a year ago, Consumer Reports had an article recommending a dozen foods that we should always buy organic. Here they are!

Peaches: Rating of 100. A no-brainer when you think about the soft, fuzzy, but porus skin a peach has. I am not surprised peaches were the worst. Anything sprayed on a peach is going to be there when you eat it, no matter how well you wash it. Definitely organic only!  The FDA also tests for the following which, I believe, are not approved for use on peaches. Dinocap, Formetanate hydrochloride.

Apples: Rating of 89. The top 50 chemicals applied to apples are listed here. One batch of test performed on apples by the FDA detected 36 chemicals, close to 50% being neuro-toxins. The FDA also tests for the following which, I believe, are not aproved for use on apples. Prothiofos, Terbuthylazine, Dinocap, Formetanate hydrochloride, Propargite, Thiabendazole.

Bell Peppers: Rating = 86. More than 39 different pesticides have been found on bell peppers. On average, when tested, 68% of pepper samples contain measurable amounts of pesticides. In addition, fungicides and chemical ripening agents are found on some pepper samples.

Celery: Rating = 85.. One study found pesticide residues on 94% of the celery tested.

Nectarines: Rating = 84.. Tested for unapproved use: Formetanate hydrochloride. One study found pesticide residue on 97% of the nectarines tested.

Strawberries: Rating = 82. Tested for, but unapproved use: Benomyl, Formetanate hydrochloride. I am surprised to see strawberries are not at the top of the list. I leaned that strawberries are the most heavily treated crop in the U.S. covered with an average of 300 pounds of chemicals per acre. The average treatment rate for all crops is 25 pounds per acre. Strawberries must clean up well to get down to the 4th place on this list.

Cherries: Rating = 75. Cherries grown in the U.S. are have three times more pesticide residue than imported cherries.

Pears: Rating = 65.. 4% of domestic and 10% or imported pears exceeded FDA approved levels of chemical contamination.

Grapes (imported): Rating = 65. Atrazine, Dinocap, Simazine. I learned years ago that grapes were often had high levels of fungicides and pesticides on them. Although chemicals were found on 86% of the grapes tested, they are only 7th on this list. Domestic grapes were 19th with a rating of 43.

Spinach: Rating = 60.. Although 8th on list, one study conducted by the FDA found spinach to be one of the most commonly tainted crops. Some of the pesticides used on spinach are the most powerful toxins available. My guess is that this is because a common pest on spinach is the leaf miner. This fly lays its eggs on the underside of the spinach leaf. When the eggs hatch, the larvae tunnel all around through the leaf, developing into quite juicy little worms. In my garden, once the leaf miner season starts, I check each spinach leaf I pick before it goes into my salad. Obviously commercial growers can’t do that, hence the heavy pesticide use. Anyone know how the organic commercial farmers grow spinach?

Lettuce: Rating = 59. This one stumps me. I have grown lettuce for over 30 years and have never witnessed a problem with bugs or disease. Even the leaf miner that attacks my spinach does not bother my lettuce. I will really have to find out what the conventional growers are going after with their use of chemicals on lettuce.

Potatoes: Rating = 58. Potato growers have reduced their use of pesticides a bit in recent years, but spraying for pests like the potato tuber moth is still common. Ironically, one of the things potatoes growers are looking for in their battle against pests in is the use of genetically modified seed potatoes. Oh, boy…………….

Carrots, green beans, cucumbers, raspberries, domestic grapes, and oranges all rated above 40 for chemical residue.

Onions and avocados were the best, both rated 1.

December 6, 2009 at 5:07 am 2 comments

Juicing and Cancer

Juice fasting can produce immediate and dramatic improvement. I have seen results producing a “cancer free” condition in as little as three weeks. I have no hard numbers to quote, but my observation and opinion is that those who diligently apply these principles have at least an 80% chance of complete remission in two months. …Often a juice fasting procedure is all that is needed for successfully treating cancer. …I have seen many people make complete recoveries from cancer by juicing alone.
Bob Davis who healed his prostate cancer by colon cleansing/detox diet & juice fasting

As cancer victor George Malkmus affirms, “many digestive systems are not functioning well and the sicker the person, the more difficult it is to digest and assimilate the nutrients in raw vegetables, because they contain the pulp or fiber. But with the pulp or fiber removed, the nutrients can pass directly into the blood stream and within minutes are feeding the cells and restoring the immune system.” George Malkmus healed himself of colon cancer by switching to a vegetarian regime composed largely of raw fruits and vegetables, amending his lifestyle and ”drinking lots of freshly extracted carrot* juice“.

“… [N]ot only was my cancer gone, but so were all my other physical problems. These included high blood pressure, severe sinus and allergy problems, hemorrhoids, hypoglycemia, fatigue, pimples… even body odor and dandruff!”

Vegetables Juices

The RAW vegetables you should focus on are: carrots, cabbage, green asparagus, broccoli, red beets (i.e. beetroot), beet tops, cauliflower and related vegetables. Peppers also have cancer fighting substances. The spice turmeric can be added as well.

AS A MINIMUM, the vegetable juice should include:
1) Carrot juice (1 to 2 quarts/liters),
2) Beet juice (from at least 2 red beets, with their beet tops)
3) A significant amount of cruciferous vegetables including: broccoli, cabbage and cauliflower (this is for both the cancer and the critical protection of the liver)

Important Note: Beetroot can cause the urine of a person to turn red. Thus, if you take beetroot and your urine turns red, it is not necessarily blood in the urine.

A small and decreasing amount of fruit juices which contain very little glucose can be added for taste (more will be said about this issue below). Not all vegetables can be eaten raw, but the ones above can be eaten raw or juiced. You can also EAT any of these vegetables during your treatment to get bulk and fiber.

Here are just a few of the cancer cell killing nutrients (direct or indirect) in vegetables:
Raw Carrots (alpha carotene, beta carotene, Vitamin E, etc.),
Raw Broccoli (sulforaphanes/isothiocyanates),
Raw cabbage (isothiocyanates),
Green Asparagus (saponins),
Beetroot/red beets (proanthocyanidins (PAC’s or OPC’s)), and
Turmeric (a spice) (curcurmin).

A vegetable juice using 1 quart of carrots is the minimum level of carrots that is acceptable. Vegetable juices with 2 quarts of carrots has also been used by many people.

At least 80% or above of the vegetable juice should come from vegetables with known cancer-fighting abilities, although other vegetables are not far behind the ones just mentioned.

November 19, 2009 at 6:44 am Leave a comment

Ten of the Weirdest, Grossest Ingredients in Processed Food

Everyone now knows that processed and fast foods are not the bastions of nutrition, but that shouldn’t make these ingredients found inside them any less revolting. This list sends a clear message: when a packaged food contains more than five ingredients and includes some that are difficult to pronounce, stay away. Make a b-line straight to the organics aisle and go for vegan meals or vegetarian recipes instead.
1. Fertilizer in Subway Sandwich Rolls
While chemical fertilizers inevitably make it into our produce in trace amounts, you would not expect it to be a common food additive. However, ammonium sulfate can be found inside many brands of bread, including Subway’s. The chemical provides nitrogen for the yeast, creating a more consistent product.
2. Beaver Anal Glands in Raspberry Candy
The anal glands of a beaver, conveniently euphemized as castoreum, are a common ingredient in perfumes and colognes but are also sometimes used to — believe it or not — enhance the flavor of raspberry candies and sweets.
3. Beef Fat in All Hostess Products
While this may not bother the most ardent omnivore, others are shocked to discover that their favorite childhood treats contain straight-up beef fat. The ingredient comes included a list of other oils that may or may not be used, so it is always a gamble! It is enough to make some of us want to go vegan.
4. Crushed Bugs as Red Food Coloring
After killing thousands at a time, the dried insects are boiled to produce a liquid solution that can be turned to a dye using a variety of treatments. Some people worry that the coloring — often called carmine or carminic acid — could be listed as a “natural color,” disguising the fact that there are bugs in the product.
5. Beetle Juice in Sprinkles and Candies
You know that shiny coating on candies like Skittles? Or the sprinkles on cupcakes and ice cream sundaes? Well, they get that glaze from the secretions of the female lac beetle. The substance is also known as shellac and commonly used as a wood varnish.
6. Sheep Secretions in Bubble Gum
The oils inside sheep’s wool are collected to create the goopy substance called lanolin. From there, it ends up in chewing gum (sometimes under the guise of “gum base”), but also is used to create vitamin D3 supplements.
7. Human Hair and/or Duck Feathers in Bread
What’s in your morning bagel? If you get it from Noah’s Bagels, it contains either human hair or duck feathers, and it’s your guess as to which. The substance, called L-cysteine or cystine, is used as a dough conditioner to produce a specific consistency. While artificial cysteine is available, it is cost prohibitive and mostly used to create kosher and halal products.
8. Coal Tar in Red-Colored Candy
Coal tar is listed as number 199 on the United Nations list of “dangerous goods,” but that doesn’t stop people from using it in food. The coloring Allura Red AC is derived from coal tar and is commonly found in red-colored candies, sodas and other sweets.
9. Calf Stomach in Many Cheeses
In the UK, all cheeses are labeled as either suitable or not suitable for vegetarians because in Britain — and everywhere else — many cheeses are made using rennet, which is the fourth stomach of a young cow. In the United States and most other countries, people are left to guess about the stomach-content of their cheese.
10. Sand in Wendy’s Chili
Sand is hidden in Wendy’s chili as a name you might remember from high school chemistry class: silicon dioxide. Apparently they use sand as an “anti-caking agent,” perhaps to make sure the chili can last for days and days over a heater. Skip it, cook yourself a quick vegetarian meal instead this Thanksgiving.

November 18, 2009 at 6:27 pm Leave a comment

Foods that heal: The Health Benefits of Broccoli

Broccoli belongs to the cruciferous family of vegetables, and originated from European wild cabbage where it has been around for 2,000 years.

It was introduced into England in the early 16th century where it was known as “ Italian asparagus”

Italian immigrants brought broccoli to America, and it became popular in the 1920s when the D’Arrigo Bros. Company started cultivating it commercially in San Jose, California.

For optimum nutritional benefits, broccoli is best eaten raw, or alternatively, use rapid cooking methods such as steaming or stir-frying.

Health Benefits of Broccoli

  • Nutrients
    Broccoli is an excellent source of vitamins K, C, and A, folic acid and dietary fiber. It’s a very good source of phosphorus, potassium, magnesium, and vitamins B6 and E.
  • Glycemic Index (GI)
    In a study to determine the GI of various foods, it was concluded that broccoli has a low GI of 15.
  • Cataracts
    Research at the Harvard School of Public Health in Boston has concluded that the carotenoids present in broccoli and spinach, and the consumption of these vegetables, are associated with a lower risk of cataracts.
  • Cancer
    One of the American Cancer Society’s key dietary recommendations to reduce the risk of cancer is to include cruciferous vegetables such as broccoli.
    Sulforaphane is an isothiocyanate, an organic chemical compound that has been shown to inhibit the growth of carcinogen-induced cancer. Sulforaphane is found in cruciferous vegetables and is especially high in broccoli, and more so in broccoli sprouts.
    In a study at the Mount Sinai School of Medicine in New York, results clearly demonstrated the effect of sulforaphane in arresting the growth of human ovarian cancer cells.
    High isothiocyanate intake from broccoli and other cruciferous vegeatbles may also reduce breast cancer risk.
    Research conducted at The Johns Hopkins University School of Medicine concluded that sulforaphane inhibits the bacteria helicobacter pylori, which is a major cause of gastric infection. These infections are known to cause gastritis and peptic ulcers, and increase the risk of gastric cancer.
    In a study involving1338 patients with prostate cancer, it was concluded that high intake of broccoli and other cruciferous vegetables, may be associated with reduced risk of aggressive prostate cancer.
    Indole-3-carbinol conjugates are phytochemicals present in cruciferous vegetables such as broccoli, and studies have shown them to have anti-cancer properties.
    In a study at the International Agency for Research on Cancer in France, results demonstrated the protective effect of cruciferous vegetable consumption on lung cancer.
    Cruciferous vegetable intake has also been associated with a decrease in gastrointestinal and bladder cancers.
Nutrient Values of Broccoli per 100g
Energy Value
Total Fat
Dietary Fiber
Vitamin C
Vitamin E
Vit. B3 (Niacin)
Vitamin B6
Vit. B1 (Thiamin)
Vit. B2 (Riboflavin)

1. The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
2. Benders’ Dictionary of Nutrition and Food Technology.
3. USDA National Nutrient Database for Standard Reference.
4. Clarke JD, Dashwood RH, Ho E. Multi-targeted prevention of cancer by sulforaphane. Cancer Lett. 2008 Oct 8;269(2):291-304. Epub 2008 May 27. PMID: 18504070.
5. Safe S, Papineni S, Chintharlapalli S. Cancer chemotherapy with indole-3-carbinol, bis(3′-indolyl)methane and synthetic analogs. Cancer Lett. 2008 Oct 8;269(2):326-38. Epub 2008 May 22. PMID: 18501502.
6. Chuang LT, Moqattash ST, Gretz HF, Nezhat F, Rahaman J, Chiao JW. Sulforaphane induces growth arrest and apoptosis in human ovarian cancer cells. Acta Obstet Gynecol Scand. 2007 Jul 16:1-6. PMID: 17851821.
7. Brennan P, et al. Effect of cruciferous vegetables on lung cancer in patients stratified by genetic status: a mendelian randomisation approach. Lancet. 2005 Oct 29-Nov 4;366(9496):1558-60. PMID: 16257343.
8. Lee SA, Fowke JH, Lu W, Ye C, Zheng Y, Cai Q, Gu K, Gao YT, Shu XO, Zheng W. Cruciferous vegetables, the GSTP1 Ile105Val genetic polymorphism, and breast cancer risk. Am J Clin Nutr. 2008 Mar;87(3):753-60. PMID: 18326615.
9. Fahey JW, Haristoy X, Dolan PM, Kensler TW, Scholtus I, Stephenson KK, Talalay P, Lozniewski A. Sulforaphane inhibits extracellular, intracellular, and antibiotic-resistant strains of Helicobacter pylori and prevents benzo[a]pyrene-induced stomach tumors. Proc Natl Acad Sci U S A. 2002 May 28;99(11):7610-5. PMID: 12032331.
10. Kirsh VA, et al. Prospective study of fruit and vegetable intake and risk of prostate cancer. J Natl Cancer Inst. 2007 Aug 1;99(15):1200-9. Epub 2007 Jul 24. PMID: 17652276.
11. Brown L, Rimm EB, Seddon JM, Giovannucci EL, Chasan-Taber L, Spiegelman D, Willett WC, Hankinson SE. A prospective study of carotenoid intake and risk of cataract extraction in US men. Am J Clin Nutr. 1999 Oct;70(4):517-24. PMID: 10500021.

November 16, 2009 at 2:33 pm Leave a comment

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