4 Tablespoons a Day And The Cancer is Gone: The Famous Russian Scientist Reveals the Most Powerful Homemade Remedy

Russian scientist Hristo Mermerski revealed a famous innovative home-based cure for cancer patients and generally people claim that this medicine can be really helpful. During one of the lectures Professor Mermerski revealed “It’s a food for treating the entire body, and cancer in that kind of body will withdraw,” This is the most unbelievable homemade medicine that efficiently cleanses the blood vessels, cures the heart and boosts the immune system. On the other hand, this incredible cure cleanses the liver and kidneys too. It also improves the memory and protects the heart from any sort of severe heart attack. If you have come across any other cure for cancer hopefully this would be the best cure ever. 

The ingredients you need for the cure are:

– 15 fresh lemons

– 12 fresh garlic cloves

– 35 oz. natural honey

– 14 oz. sprouted grains ( green wheat)

– 14 oz. fresh walnuts

Process of making sprouted grains:

Add the green wheat in a glass bowl and Pour water to cover up the wheat with water and leave it for an overnight. After 12 hours drain the grains and rinse them or later onwards strain them through a gauze. Set the drained wheat in a bowl for 24 hours and after that, you will get the sprouted grains.

Instructions:

Crush the walnuts, sprouted wheat and the earlier cleaned garlic cloves.  Grind 5 lemons along with the crust and then add them to the sprouted wheat combination. Squeeze the other 10 lemons and add the lemon juice to the mixture. Mix the ingredients until you come up with a homogeneous mixture. After that add the honey and stir with a wooden spoon. Put the blended ingredients in a glass jar and place it in the fridge. Before bringing the mixture in use let it stay in the fridge for about 3 days.

Usage of the cure

For really good results make sure to consume 1-2 tbsp of the cure 30 minutes before breakfast, dinner and also before going to bed. For those patients who have diagnosed cancer take 1-2 tbsp every 2 hours a day.

The famous Russian scientist, Dr. Mermerski says that this cure not only helps you have a long, healthy life but it also cures cancer efficiently and keeps the body young at heart and lively. He also adds that this medicine consists of all essential vitamins, mineral salts, bioactive substances, proteins, carbohydrates and fats. It helps your organs to work in a more improved way and along with that, it keeps the body in a fit state. If you keep using this cure and maintain your body’s health Dr. Mermensk adds, No cancer can survive in a healthy body,”

http://www.timefornaturalhealthcare.com/4-tablespoons-a-day-and-the-cancer-is-gone-the-famous-russian-scientist-reveals-the-most-powerful-homemade-remedy/ 

What do you think about this revelation? Even if you don`t suffer from cancer you can  still benefit from this cure for its extraordinary properties. Do you believe this?

Fresh vs. Frozen Vegetables: Which one is more Healthy?

The fresh fruits and vegetables are more expensive than frozen. It is difficult to keep them for a long time, though, so many people prefer to eat fresh fruits and vegetables as compare frozen, and the reason is that fresh produce are healthy. Is that true?

It is well known that fruits and vegetables are very healthy, be directly consume at maturity, and the reason is that the nutritional content of the vegetables will be at the top level at the peak of maturity. But health experts say that this may be true only if they are eating vegetables or fruits in season pounds. So it can be frozen for vegetables to be better than fresh vegetables alternative, if they are not dealt with in the normal off-season.

When frozen vegetables are better than fresh

The cases in which frozen vegetables are better than fresh, it is when they are transported long distances before being sold in the markets. Then frozen vegetables are more nutritious. Nutrition experts explain, however, that frozen vegetables are often picked before they ripen, which means they did not get the food content fully.

As well as the transfer of fruits and vegetables long distances, making them lose a lot of food content, for example, lose the fresh spinach half the content of folic acid after eight days, as vitamins and minerals decreases inside the stored incorrectly, and that exposing the high light and heat.

This applies, of course, the fruit also. Nutrition experts say that the qualities of fruits sold in German shops are not quite high, as is often the sale of fruits and vegetables before maturity.

The benefits of frozen foods

And perhaps the most important characteristic of frozen fruits and vegetables is that it is often harvested after maturity, and using hot water is peeled, which helps to kill bacteria and stop some active enzymes that damage the fruits and vegetables quickly. And then it is frozen what helps them keep food contents.

It should be noted that frozen fruits and vegetables much better than canned. The canned vegetables and fruits lose a lot of important nutrients when kept inside tins. Health experts advised to avoid buying frozen fruits and vegetables if they are chopped or crushed, Addressing fruits and vegetables before freezing lose a lot of food, as well as the need to ensure that fruits and vegetables frozen completely free of additives such as salt or butter.

On the other hand, can help buy frozen fruit and vegetables to save money, which is the best option for those who wish to address them in the off-season. With the exception of that fresh fruits and vegetables remain the best, especially if they were purchased from farmers directly after picked immediately, stored away from buying from the sale of food stores.

Posted by: Jodie Jackson, December 4, 2015 in Healthy Food

http://www.ehealthtribune.com/fresh-vs-frozen-vegetables-which-one-is-more-healthy/

Quick to cook and good for you too: Why we need more seafood in our diet

• 06:01, 15 OCT 2015
• BY ALICE HINDS

• If you want to lead a healthy lifestyle, adding some nutrient-rich fish dishes to your diet is a great start.

• 
  
• 
  

  Fish is the Dish

  Seafood contains omega 3 for a healthy heart






HEALTH fads come and go, but there's one food that experts have been recommending for decades – fish.


The delights of the sea are packed full of health-boosting vitamins, minerals and fatty acids that are important for maintaining some key body functions.


Here, we dive in to find out why seafood is so good for us.
1. There's plenty more vitamins in the sea


Fish and seafoods such as mussels, prawns, haddock and more, are great sources of essential vitamins and minerals, with key nutrients including:
Omega 3 – important for brain development, seafood is the richest natural source of this fatty acid.
Iron – required for the creation of new blood cells.
Protein – not only great for providing energy, protein also helps to maintain healthy cells and build muscles.
B-vitamins – responsible for converting food to energy and for making new blood cells.
Calcium – especially important for women and children, calcium helps to keep teeth and bones strong.
Vitamin D – works in the body to help absorb calcium.
Vitamin A – often also found in carrots, this vitamin is great for giving you healthy eyes and skin.
Iodine – helps to keep the metabolism running at the right level.
2. Eat oily fish for a healthy heart


As we've mentioned above, fish is rich in Omega 3 which is a long-chain polyunsaturated fat – or good fatty acid to you and me! Omega 3 has been linked to a range of health benefits, but it's particularly important for maintaining a healthy heart.


These fats help to maintain blood levels of a type of fat in the blood, called triglycerides. If levels of triglycerides get too high in our body, our risk of heart disease is increased.


Eating oily fish also helps to maintain normal blood pressure, helping to reduce your risk of a stroke.
3. Fish helps you to train


If you love the gym or are training hard for a big goal, such as a marathon, fish could help you reach your personal best. Fish and seafood are lean sources of protein, which is essential for helping to build and maintain muscles. Plus Omega 3 has also been tied to an improved aerobic metabolism.
4. Get beautiful skin and eyes


Let's face it, eating healthy isn't all about boosting your insides – we want our outsides to look good too! And the vitamins and minerals in fish and seafood go a long way to helping you look great.


The nutrients in oil-rich fish, such as mackerel or herring, have been found to help you have clear skin, shiny hair and bright eyes. Plus it could also help your smile too, as scientists have found that eating seafood can lower the risk of depression.
5. Ditch the sat-fats


Maintaining a healthy weight is one of the more difficult things in life. After all, with so many tempting treats, it can be hard to say no!


Fish is not only a delicious option, but it can also actually help you lose weight, thanks to most fish choices being low in fat, high in protein and often low in calories.


Make sure to prepare your fish in a healthy way – avoiding adding unnecessary fat, oils and butter – and you will be on your way to a slimmer waistline.


This article was brought to you in association with Seafish, the authority on seafood. 
• For more information, recipes and tips visit www.seafoodweek.co.uk 
• http://www.dailyrecord.co.uk/lifestyle/food-drink/quick-cook-good-you-too-6596760
• 
  
• 
  

Dirt Poor: Have Fruits and Vegetables Become Less Nutritious?

Because of soil depletion, crops grown decades ago were much richer in vitamins and minerals than the varieties most of us get today

April 27, 2011

Martin Poole, Digital Vision/Thinkstock

Dear EarthTalk: What’s the nutritional difference between the carrot I ate in 1970 and one I eat today? I’ve heard that that there’s very little nutrition left. Is that true?—Esther G., Newark, N.J.

It would be overkill to say that the carrot you eat today has very little nutrition in it—especially compared to some of the other less healthy foods you likely also eat—but it is true that fruits and vegetables grown decades ago were much richer in vitamins and minerals than the varieties most of us get today. The main culprit in this disturbing nutritional trend is soil depletion: Modern intensive agricultural methods have stripped increasing amounts of nutrients from the soil in which the food we eat grows. Sadly, each successive generation of fast-growing, pest-resistant carrot is truly less good for you than the one before.

A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues chalk up this declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition.

“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth.” There have likely been declines in other nutrients, too, he said, such as magnesium, zinc and vitamins B-6 and E, but they were not studied in 1950 and more research is needed to find out how much less we are getting of these key vitamins and minerals.

The Organic Consumers Association cites several other studies with similar findings: A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent. A similar study of British nutrient data from 1930 to 1980, published in the British Food Journal,found that in 20 vegetables the average calcium content had declined 19 percent; iron 22 percent; and potassium 14 percent. Yet another study concluded that one would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one.

(...)

What can be done? The key to healthier produce is healthier soil. Alternating fields between growing seasons to give land time to restore would be one important step. Also, foregoing pesticides and fertilizers in favor of organic growing methods is good for the soil, the produce and its consumers. Those who want to get the most nutritious fruits and vegetables should buy regularly from local organic farmers.

UT’s Davis warns that just because fruits and vegetables aren’t as healthy as they used to be doesn’t mean we should avoid them. “Vegetables are extraordinarily rich in nutrients and beneficial phytochemicals,” he reported. “They are still there, and vegetables and fruits are our best sources for these.” 

(...)

http://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss/