Medicinal Properties of Garlic

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Garlic has been used as both food and medicine for thousands of years. The first recorded medicinal use of garlic appeared 3,500 years ago and was stated in the medical papyri of ancient Egypt. It was also known that French gravediggers in early 18th century drank a mixture of crushed garlic in wine to protect them from the plague that killed many people in Europe. Transcripts from surviving soldiers of World Wars I and II also revealed they were given garlic to prevent gangrene (decay of body tissues) and they applied garlic in their wounds to prevent infections.

Western investigations on garlic and its medicinal properties began 200 years ago. Results of these studies suggest that ... READ MORE

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Aloe Vera: A Natural Cure for Cancer

Aloe Vera: A Natural Cure for Cancer

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According to Fortune magazine, the U.S. alone spent almost $ 15 Billion a year for cancer research. And despite this amount, cure for cancer is still in the blank. This is probably the reason why there is a growing percentage of the world population that is turning to alternative medicine especially for cancer and other degenerative diseases where modern medicine has no cure. One of the popular alternative cures for cancer is a plant called “aloe arborescens”. A close relative of this plant is “aloe vera” (aloe barbadesis), a house plant.

I was fortunate enough to read the book entitled “Cancer Can Be Cured,” written by Fr. Romano Zago, OFM. This so-called cure was discovered by the missionary group of Order of Friars Minor (OFM) in a small shanty town in Rio Grande do Sol in Brazil. The recipe is very simple. You can try it at home provided you have access to the plant.

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Early Soy Consumption Reduce Risk of Breast Cancer

According to the study conducted by Dr. Larissa Korde of the National Cancer Institute, women who ate soy products on a regular basis during childhood had a 58% reduced risk of acquiring breast cancer. The study was published in the journal Cancer Epidemiology Biomakers and Prevention.

Asian-American women who ate a lot of soy as children had a 58 percent reduced risk of developing breast cancer, US research said in a finding that suggests soy may have a protective effect. It was also mentioned that childhood soy intake was significantly associated with reduced breast cancer risk.

Historically, breast cancer rates among white women in the United States are four to seven times higher than women in China or Japan, Regina Ziegler of the National Cancer Institute said in a statement.

But when Asian women immigrate to the United States, their risk for breast cancer rises over several generations, suggesting something other than genetics was at play. Korde and colleagues checked to see if diet or other lifestyle factors could explain the difference.

They interviewed nearly 1,600 women of Chinese, Japanese and Filipino descent who were living in San Francisco, Oakland, or Los Angeles, California, or Hawaii. Some 600 had breast cancer and the rest were healthy.

If the women had mothers living in the United States, they asked the mothers about their daughter’s soy consumption in childhood.

Women who consumed the highest amounts of soy in childhood had 58 percent less risk of breast cancer.

The effect was weaker when adolescents or adults ate or drank a lot of soy, but the study still found a 20 to 25 percent reduction in risk.

The relationship between childhood soy consumption and reduced cancer risk held for all women in the study, regardless of family history of breast cancer.

The findings about childhood soy consumption suggest the timing of soy intake may be especially critical Korde said.

Why soy may protect is not known, but early soy consumption may interfere with the biology of breast cancer. Soy contains isoflavones with properties similar to the females’ sex hormones estrogen, which may alter breast tissue, she said in a statement.
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