Archives for : HEALTH

Colon Cancer: The Nature Cure






John Tanzi was diagnosed with stage IV colon cancer in July 2013, and it was just a few days before his 70th birthday. Doctors said that he would live 2 to six months in case he refuses chemo. John had already seen some of his friends and family undergo chemo, and still die, in misery and pain. This made him seek for a way to cure himself and improve his health at the same time. – See more at:

First, he introduced some dietary changes. John removed meat, refined sugar and dairy products from his diet. He also followed the recommendations of and their “cancer diet,” and continued to pray and look for natural alternatives.

His research took him to 250mg gel capsulated form of the four-herb Essiac tea. John also took a beta glucan gel cap for every 50 pounds of his weight.

Life Extension Magazine wrote, “Beta glucans have been used as an immunoadjuvant therapy (an immune system stimulant) for cancer since 1980, mostly in Japan.” Lentinan is a beta-glucan contained in shiitake mushrooms, known as great anti-cancer superfood. These mushrooms shrink tumors and stop their development.

John advised other patients diagnosed with cancer to look for what is right for them, choose the best natural alternative treatment available and change their lifestyle. Join his Facebook “Holistic Cancer and Health Chat Room” and share or ask any questions you may have.

About The Author:
Paul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding them towards direction for better health with no restrictions on health freedom. You can check out his many non-compromising cutting edge, non-fluff articles here

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Other included sources linked in Natural Cures Not Medicines article:

Sweet Potato Lentil Soup with Curry and Lime: Sarah Kieffer




Serves 6 to 8

2 tablespoons olive oil
1 large red onion, minced
6 garlic cloves, minced
1/4 cup peeled and minced ginger root
1 1/2 tablespoons curry powder
1/2 teaspoon red pepper flakes
1 cup diced carrots
1 cup diced red pepper
5 cups diced sweet potatoes
14 ounces coconut milk
2 cups dried lentils, washed
8 cups vegetable stock
1 lime, juiced
1 bunch cilantro, minced
1/4 cup tamari
Salt and pepper to taste
Sugar to taste

Bulk Bin Snack Bars: By Kendra Vaculin


Makes 20 bars

  • 1 1/2cups oats
  • 3/4cup whole almonds
  • 1/2cup dried cherries
  • 1/3cup chopped walnuts
  • 1/3cup pepitas
  • 1/2cup shredded coconut, unsweetened
  • 1/4 cup shelled sunflower seeds
  • 1/3cup ground flax seed
  • 1/3cup honey
  • 1cup almond butter
  • 1/4cup unsweetened apple sauce
  1. Line a baking tin or dish (mine was 10 x 14 inches with wax paper so that it extends over the edge.
  2. Mix all dry ingredients together in a large bowl. Add honey, almond butter, and apple sauce, and combine until a big gloppy clump is formed.
  3. Dump sticky mess into the baking dish, and flatten and spread with the back of a wooden spoon. Freeze overnight. Die with anticipation. Stop peeking at it.
  4. Remove from freezer and cut into bars! These are best stored in the fridge in a tupperware, with layers separated by wax paper. Keep one in your purse for 2 PM…and maybe another for 4:45…8:30…midnight…breakfast the next day…second breakfast…and so on.

The Truth About Cast Iron Pans: 10 Facts You Need To Know




1. Avoid Toxic Fumes

Replacing a non-stick skillet with a cast iron one allows you to avoid the toxic fumes that accompany most non-stick cookware. Cast iron can also replace aluminum cookware, which may also pose health hazards.

2. Use in oven 

 Besides the stove, you can use a cast iron skillet in the oven, at any temperature. This comes in handy for making corn bread, frittatas, and flat bread.

3. Nonstick 

Surprisingly, a preheated cast iron skillet rivals the qualities of non-stick cookware, as long as it is properly seasoned and cared for. You can quickly move up this short learning curve by talking with employees at your local cookware store or by reading a book or Internet article about cast iron care.

4. Easy Clean up

Cast iron is easy to clean up. Not only does food easily lift off from cast iron cookware, soap is not needed or recommended, since it erodes the seasoning.

5. Health Benefits

You can actually boost your iron intake from eating food cooked in cast iron cookware. This vital mineral is crucial for maintaining energy levels, and it helps strengthen immune systems.

6. Inexpensive

Cooks looking to replace non-stick cookware often investigate stainless steel. However, a high-end, 12-inch stainless skillet runs well over $100, while a similar-sized cast iron one costs less than $30.

7. Food cooks beautifully. 

Using a cast iron skillet you can create restaurant-quality, homemade fish sticks, potato pancakes and French toast, complete with golden brown, crispy exteriors. Contrast this with non-stick cookware, which makes browning nearly impossible.

8. Sturdy/Wears well 

 Since it does not scratch, there is no need to use plastic utensils, and there is no fear of using your silverware to stir or scoop. It lasts for so long that many people still use cast iron cookware inherited from their parents and grandparents.

9. Any heat source can be used

 In an emergency, cast iron cookware can be used over any heat source. As such, many disaster planning lists include cast iron as the survival cookware of choice.

10. Proven over years 

It has been used for thousands of years. Natural News readers already understand how new technologies are often the least healthy, while those used by earlier generations are often more beneficial and more in line with how we are designed. Our cookware choice is no exception.

How To Make Turmeric Juice:A Powerful Healing Beverage





Raw honey colander 5-7 inches turmeric 5-7 tamarind 2 lemons water food processor pot mason jar or other glass jar with a lid Preparation: 1. Peel the turmeric and don’t worry when your hands turn yellow. In case your countertop gets dirty, apply some dish soup. Let it stay like that for 5 minutes and then wash it using a sponge. The blemish will disappear. 2. Open the tamarind. Double-check that you remove all the inner roots, because we’ll only be using te inner fruit. 3. Place the peeled turmeric in a big pot with water and let it boil for about 20 minutes while the water gets marigold color.

4. During the time of boiling, put 1 inch of water and the peeled tamarind in a pan. Stir the fruit with a wooden spoon until it melts into a jam. If it becomes dry, put some more water in it. By now, you should see the appearance of the seeds. When it looks soft enough, turn the heat off and let it chill.

5. The color of the tumeric water should be in line by now. Put some cold water to reduce the temperature. Pour the tumeric water and the tumeric into a food processor. After being boiled, the root becomes soft and has a better flavor, so it’s prepared for getting an even better flavor in the food processor. The color should now become blazing marigold.

6. The colander is located on a small pot in order to keep the tamarind, now pour the substance in the colander. Put the jam around the colander with the wooden spoon, we don’t want to use the seeds or the peels.

7. Place the kept tamarind and the tumeric water in the food processor. 8. You’re practically ready. Next, squeeze the lemons in the food processor, take the processor and pour the delicious jam in the mason jar. You can add some honey to improve the taste. Then, close the lid and mix it. 9. Put it in the fridge for 3 or 4 days and drink it daily.


Source and Credits: – See more at:

Apple Cider Vinegar: The Natural Rx


The Graviola Fruit:The Natural Cancer Fighter


The Sour Sop or the fruit from the Graviola tree is a miraculous natural cancer cell killer 10,000 times stronger than Chemo.
The National Cancer Institute performed the first scientific research in 1976. The results showed that Graviola’s “leaves and stems were found effective in attacking and destroying malignant cells.”
Inexplicably, the results were published in an internal report and never released to the public…
Since 1976, Graviola has proven to be an immensely potent cancer killer in 20 independent laboratory tests, yet no double-blind clinical trials–the typical benchmark mainstream doctors and journals use to judge a treatment’s value–were ever initiated….
A study published in the Journal of Natural Products, following a recent study conducted at Catholic University of South Korea stated that one chemical in Graviola was found to selectively kill colon cancer cells at “10,000 times the potency of (the commonly used chemotherapy drug) Adriamycin…”
The most significant part of the Catholic University of South Korea report is that Graviola was shown to selectively target the cancer cells, leaving healthy cells untouched. Unlike chemotherapy, which indiscriminately targets all actively reproducing cells (such as stomach and hair cells), causing the often devastating side effects of nausea and hair loss in cancer patients.
A study at Purdue University recently found that leaves from the Graviola tree killed cancer cells among six human cell lines and were especially effective against prostate, pancreatic and lung cancers.

Herbs: The Organ Rx




Did you know that certain herbs help certain organs??

Apricot, Date, and Cashew Snack Balls



Makes 14 to 16 balls

  • 1cup cashews, walnuts, or almonds
  • Generous pinch sea salt
  • 1 1/4 cup pitted Medjool dates (about 15 or 16 dates)
  • 1/4cup dried apricot
  • 1tablespoon almond butter
  • 1/4cup sesame seeds
  • 1/2teaspoon cinnamon
  1. Process the nuts and sea salt in a food processor fitted with the S blade till the nuts are coarsely ground.
  2. Add the dates, apricots, almond butter, sesame seeds, and cinnamon. Keep processing the mixture until it’s starting to stick together a bit. When you can squeeze a handful and it sticks together nicely, you’re done.
  3. Roll the mixture into balls that are about 1 inch in diameter. Store in an airtight container for up to two weeks in the fridge or a week outside the fridge.

10 Reasons To Use Turmeric Daily


  1. Turmeric is an anti-microbial. It will attack both bacterial infections and viral infections and destroy both.
  2. Turmeric is effective in treating respiratory system illnesses (this makes it a superb remedy for the cold and flu season).
  3. Turmeric is a POWERFUL cancer fighter.  Studies have shown to prevent and stop the growth of prostate, breast, skin, lung and colon cancers due to its natural compound curcumin.
  4. Turmeric is a natural liver detoxified.
  5. Turmeric may prevent and slow the progression of Alzheimer’s disease.
  6. Turmeric is a potent natural anti-inflammatory.  It supports healthy joint function and may work as well as many anti-inflammatory drugs. Turmeric is excellent for people suffering from arthritis, gout, and autoimmune diseases.
  7. Turmeric is a natural pain-killer.
  8. Turmeric aids in fat metabolism.   
  9. Turmeric is excellent for skin health. It speeds up wound healing and assists in the treatment of acne, eczema, psoriasis, and uneven pigmentation.
  10.  Turmeric is a natural anti-histamine which helps fights allergies and nasal congestion.

Crisp Cauliflower Fritters: Light & Healthly!



  • 1 (10-ounce) package steam-in-bag fresh cauliflower florets
  • 1/2 cup prechopped onion


  • 2 tablespoons whole-wheat flour
  • 2 teaspoons minced fresh garlic


  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon grated lemon rind
  • 3/4 cup refrigerated shredded hash brown potatoes

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  • 2 ounces white cheddar cheese, shredded (about 1/2 cup)
  • 2 large eggs, lightly beaten


  • 2 teaspoons olive oil


  • 1/4 cup plain 2% Greek yogurt


  • 2 tablespoons minced green onions
  • 2 tablespoons canola mayonnaise


  • 2 teaspoons fresh lemon juice


  1. 1. Prepare cauliflower according to directions. Place in a bowl; mash with a potato masher. Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.

Migraine Reliever: The Natural Rx


Okra:The New SuperFood!

Okra Inhibits 75% of Metastatic Melanoma Cells in Vitro: Okra is emerging as a superfood against both ‪#‎cancer‬ and diabetes. In this study, ‪#‎okra‬ pectin inhibited the proliferation of highly metastatic mouse ‪#‎melanoma‬ cells (B16F10) by 75% after 48 hours of treatment and also increased the rate of programmed cell death (apoptosis) by nearly 23-fold.

The researchers also discovered that the pectin triggered apoptosis by interacting with Galectin-3 (similar to the well-known modified citrus pectin). In other recent studies, okra was shown to kill 72% of human breast cancer cells (MCF-7) in vitro, and a population study revealed that American men eating a “Southern” style diet (characterized by eating okra, grits, cornbread, beans, rice and sweet potatoes) had 40% less prostate cancer.

Multiple studies have now also confirmed okra as a potent anti-diabetic food both in lab experiments on tissue cultures and in rats. Clinical trials on people have not yet started, but the internet is currently teeming with anecdotal reports of diabetics finding help by soaking cut-up okra pieces in water overnight and then drinking the water in the morning (interestingly, roasted okra seeds have been used in Turkey for generations as a traditional medicine for diabetes). Bottom line: okra may be the next superfood of the 21st century.

Wheat Grass:The Natural RX


Weight Training:The Perfect RX


Parsley The Natural Cure




Natural News Parsley, that little piece of leafy green garnish that seems to decorate every plate in restaurants all across the U.S., is actually a serious herb which packs a powerful punch. Most people smile and ask sheepishly, “Are we supposed to eat it?” If it is certified organic parsley, then the answer is “yes.” Parsley leaf is loaded with antioxidants and is a fantastic diuretic. The herb is a wonderful kidney aid, helping to get rid of kidney stones and edema (swelling), as well as healing any urinary tract infection or inflammation. Parsley root is high in calcium, iron, and B complex vitamins.

The antioxidants in parsley are able to combat oxidative stress in vivo

The British Journal of Nutrition published a medical study to measure the antioxidant capabilities of parsley (Petroselinum crispum). Fourteen people ate a restricted diet for two weeks which was high in parsley, but low in other foods containing flavones and other natural sources of antioxidants. Urinary excretion of the flavone apigenin was measured before and during the ingestion of parsley. Apigenin levels were noticeably higher when parsley was added to the diet. The researchers noted that when the subjects were on the restricted diet, their oxidative stress markers rose. However, when the people added parsley during the second week of study, the parsley was able to reverse these numbers somewhat.

Parsley is a scientifically proven diuretic

In 2002, the Journal of Ethnopharmacology published a study confirming the diuretic effects of parsley, as claimed for years in folk medicine literature. Rats were given parsley seed tea to drink. Over a twenty-four hour period, the rats had a marked increase in urinary volume. The scientists believed that parsley works as a diuretic due to a mechanism in the herb which blocks the re-absorption of sodium and potassium. This causes more water to flow via osmosis, and hence, a greater urinary volume.

Herbalists use parsley for kidneys, joint problems, nerves, and more

Dr. John R. Christopher, one of the greatest master herbalists of the twentieth century, used parsley in a variety of ways. He used the herb not only for all kidney and bladder issues, but also for jaundice and sexually-transmitted diseases. Dr. Christopher used parsley for water retention (edema), and suggested parsley root tea for stiff fingers and other joint issues. He said gallstones could be removed by drinking a pint of fresh parsley tea every day. The herb is also calming to the nerves and adrenal glands. Dr. Christopher recommended at least two quarts of strong parsley tea per day for these issues, or even up to a cup of tea every hour. To make fresh parsley tea, add a large handful of parsley to a pint of boiling water. Cover, steep, and drink the tea throughout the day.

According to Dr. Christopher, fresh parsley juice is a very potent healer. Parsley juice is an effective blood tonic, but it should be diluted with some other kind of fresh, organic juice, such as carrot juice. No more than an ounce or two of parsley juice should be taken at any one time.

Sources for this article include: “Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and bio-markers for oxidative stress in human subjects,” S.E. Nielsen, et al. British Journal of Nutrition June 1999; 81(6): 447-55. “Diuretic effect and mechanism of action of parsley,” S.I. Kreydiyyeha and J. Usta. Journal of Ethnopharmacology March 2002; 7993): 353-7.

Herbal “Parsley,” by Dr. John R. Christopher

About the author:
This article is provided courtesy of Donna Earnest Pravel, owner and senior copy editor of Heart of Texas Copywriting Get free weekly tips on natural healing and herbs by visiting her blog, Bluebonnet Natural Healing Therapy.

The Diabetes Buster Juice


Fresh fruits and vegetables nourish every cell in the body, help prevent disease, flush the system of waste and contain more vitamins and minerals than you can imagine!

1 bitter gourd/melon
4 celery ribs
1 and a half cup parsley
2 cups spinach
Handful of brussel sprouts
1/2 lemon


Gluten Free Garlic Cauliflower Pizza Crust

550x418x66cf8ddb80fdd838a79a7a6d6cf9b71721_jpg_pagespeed_ic_3eHi8iF2hZ1 head cauliflower, chopped

  • 1 cup shredded Italian cheese blend
  • 1 large egg, beaten
  • 2 minced garlic cloves
  • 1/4 cup basil & oregano mix
  • salt/pepper to taste




  1. Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
  3. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  4. Stir Italian cheese blend, basil & oregano, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
  5. Bake in the preheated oven until lightly browned, about 15 minutes.
  6. Top with whatever you like!

Secret Ingrident:Castoreum



images7W729CQKHave you ever wondered where artificial raspberry, vanilla or strawberry flavor comes from?

These are the dried perineal glands of the beaver. They contain castoreum — a food additive usually listed as ‘natural flavoring’ in the ingredient list. Castoreum is the exudate from the castor sacs of the mature North American Beaver, it is a yellowish secretion in combination with the beaver’s urine, used during scent marking of territory. In the USA, castoreum as a food additive is considered by the FDA to be generally recognized as safe, often referenced simply as a “natural flavoring” in products’ lists of ingredients. While it can be used in both foods and beverages as a vanilla, raspberry and strawberry flavoring.


What it is: Brace yourself—this food flavoring is extracted from the castor sac scent glands of the male or female beaver, which are located near the anus. According to Milkowski, the substance is pretty expensive (think about what it probably takes to obtain it) and is more common in perfume than in actual foods.

Where you’ll find it: While it sounds downright disgusting, the FDA says it’s GRAS, meaning it’s “generally recognized as safe.” You won’t see this one on the food label because it’s generally listed as “natural flavoring.” It’s natural all right
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Cashew Chicken Lettuce Wraps


For the Stir Fry Sauce:
  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon gochujang or chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 garlic cloves, peeled and pressed or super finely chopped
  • 1 teaspoon toasted sesame oil
For the Chicken Cashew Stir Fry:
  • 1 pound boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch cubes
  • 2 tablespoons peanut, canola, or grapeseed oil
  • 1/4 cup cashews, roughly chopped
For Serving:
  • Washed and air-dried lettuce leaves
  • minced red and/or yellow bell peppers
  • finely chopped fresh cilantro or parsley
  • sriracha or preferred hot sauce


For the Stir Fry Sauce:

Whisk together all of the ingredients until the honey is incorporated fully and it is smooth. If your honey wants to ‘seize’ up in the sauce, you can microwave it for 15 seconds then whisk again until smooth.

For the Stir Fry:

Heat the oil in a large skillet or wok until it is shimmery. Add the chicken thighs and stir-fry them until no longer pink in the center and golden brown on the outside, about 8-10 minutes. Whisk the stir-fry sauce one more time then add to the pan with the cashews. Stir frequently and bring the sauce to a boil. Lower the heat and simmer until the sauce is thick and sticky, darker in colour and coats everything, about 2-4 minutes.

Turn off the heat and let the chicken stand for 5-10 minutes before piling in to the lettuce leaves. Garnish the wraps with finely chopped bell peppers, cilantro or parsley, and sriracha or the hot sauce of your choice.


This website content was created with the help of Ultimate Tinymce!

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