Cancer Cure Cancer Natures Way
CancerCureCancerNaturesWay
Here is a very good list with pictures on Acid & Alkaline forming foods.
Just in case this may be of some value on which foods to eat to Alkalize
the body
http://thealkalinediet.org/alk
after all they own the world 
and it is their world full of toxic chemicals and toxic hospital (hostile pit) drugs toxic chemtrails bombarded every day onto civilians. Have you seen the shocking B17 (the WHO removed all B17 from our total vitamin B complex because B17 is known to prevent cancer.) Also, I remember years ago I told you how apricot kernel seeds are also high in B17 which also can cure one from cancer. Just eat 8 apricots every day including the seeds. The seeds are high in B17. It’s safe to eat 8 to 10 apricot kernel seeds every day but don’t eat any more because it’s high in cyanide. The good news is that it’s the apricot kernel seeds that really destroy cancer cells.
Astaxanthin is another powerful antioxidant that prevents cancer and tumour growth. It is excellent for vision impairment and joint muscle and bone deterioration. It comes from the red shells of crayfish and crabs.
Berberine is another excellent powerful antioxidant which is similar to ginkgo Bilinga but 1000 times better. Excellent for circulation heart health and diabetes and mainly preventing cancer from metastasising. It assists in tumour shrinkage and prevents more tumours from forming.
Olive leaf extract is another excellent source which comes in liquid form in a bottle, excellent for cardiovascular health, improves blood pressure, prevents tumour formation, protection from free radicals and oxidation (free radical damage is the main culprits of cancer formation. Steve you need to stay on these powerful antioxidants to battle this hidden enemy.
Co-enzyme Q10 another powerful antioxidant that keeps blood pressure stable and prevents free radical damage.
Start on these products straight away. They are safe and effective and made from all natural sources. I have started many friends on these products with amazing results. (it’s not that expensive if you purchase it from wholesaler on line or from chemist warehouse).
Let me know how you’re progressing. Stay positive Steve. Also, Kava is excellent to take because it will help you relax, and at night, take 1 or 2 capsule one hour before bedtime. Plus take a teaspoon of magnesium powder to help you sleep as well.
Avoid eat high starch diet. You should read this book called “Grain Disease” the author explains that all degenerative diseases come from a starch diet. Go raw and eat fruit and salad.
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Ginger: 10,000x Stronger Than Chemo (Taxol) In Cancer Research Model
A new study reveals ginger contains a pungent compound that could be up to 10,000 times more effective than conventional chemotherapy in targeting the cancer stem cells at the root of cancer malignancy.
A new study published in PLoS reveals a pungent component within ginger known as 6-shogaol is superior to conventional chemotherapy in targeting the root cause of breast cancer malignancy: namely, the breast cancer stem cells.
As we have discussed in greater detail in a previous article titled, "Cancer Stem Cells: The Key To Curing Cancer," cancer stem cells are at the root of a wide range of cancers, not just breast cancer, and are sometimes referred to as "mother cells" because they are responsible for producing all the different "daughter" cell types that makeup the tumor colony. While cancer stem cells only constitute between .2 and 1% of the cells within any given tumor, they have the seeming "immortal" ability to self renew, are capable of continuous differentiation, are resistant to conventional chemotherapeutic agents, and are tumorigenic, i.e. are capable of "splitting off" to create new tumor colonies. Clearly, the cancer stem cells within a tumor must be destroyed if cancer treatment is to affect a lasting cure.
The new study titled, "6-Shogaol Inhibits Breast Cancer Cells and Stem Cell-Like Spheroids by Modulation of Notch Signaling Pathway and Induction of Autophagic Cell Death," identified powerful anti-cancer stem cell activity in 6-shogaol, a pungent constituent of ginger produced when the root is either dried or cooked. The study also found that the cancer-destroying effects occurred at concentrations that were non-toxic to non-cancerous cells – a crucial difference from conventional cancer treatments that do not exhibit this kind of selective cytotoxicity and therefore can do great harm to the patient.
Researched Article
6-Shogaol Inhibits Breast Cancer Cells and Stem Cell-Like Spheroids by Modulation of Notch Signaling Pathway and Induction of Autophagic Cell Death
by Anasuya Ray, Smreti Vasudevan, Supama Sengupta
Published September 10, 2015 DOI: 10.1371/journal.pone.0137614
The authors of the study further affirm these points:
Cancer stem cells pose serious obstacle to cancer therapy as they can be responsible for poor prognosis and tumour relapse. To add into the misery, very few chemotherapeutic compounds show promise to kill these cells. Several researchers have shown that cancer stem cells are resistant to paclitaxel, doxorubicin, 5-fluorouracil, and platinum drugs [8, 16]. CSCs are thus an almost unreachable population in tumours for chemotherapy. Therefore any compound, that shows promise towards cancer stem cells, is a highly desirable step towards cancer treatment and should be followed up for further development.
The researchers identified a variety of ways by which 6-shagoal targets breast cancer:
- It reduces the expression of CD44/CD24 cancer stem cell surface markers in breast cancer spheroids (3-dimensional cultures of cells modeling stem cell like cancer)
- It significantly affects the cell cycle, resulting in increased cancer cell death
- It induces programmed cell death primarily through the induction of autophagy, with apoptosis a secondary inducer
- It inhibits breast cancer spheroid formation by altering Notch signaling pathway through γ-secretase inhibition.
- It exhibits cytotoxicity (cell killing properties) against monolayer (1-dimensional cancer model) and spheroid cells (3-dimensional cancer model)
It was in evaluating the last mode of 6-shagoal's chemotherapeutic activity and comparing it to the activity of the conventional chemotherapeutic agent taxol that the researchers discovered an astounding difference. Whereas taxol exhibited clear cytotoxicity in the one-dimensional (flat) monolayer experimental model, it had virtually no effect on the spheroid model, which is a more "real world" model reflecting the 3-dimensionality of tumors and their stem cell subpopulations. Amazingly, this held true even when the concentration of taxol was increased by four orders of magnitude:
"In contrast [to 6-shagoal], taxol, even though was highly active in monolayer cells, did not show activity against the spheroids even at 10000 fold higher concentration compared to 6-shogoal."
This is a highly significant finding, as it affirms a common theme in cancer research that acknowledges the primarily role of cancer stem cells: namely, while conventional techniques like surgery, radiation, and chemotherapy are effective at reducing a tumor's size, sometimes to the point where it is "debulked," burned," or "poisoned" out of the body even below the threshold of re-detection, the appearance of "winning the battle" often comes at a steep price, as ultimately the cancer stem cell population regrows the tumors, now with increased vengeance and metastastic invasiveness, resulting in the cancer "winning the war."
The monolayer model, which does not account for the complex immunity of actual cancer stem-cell based tumors against chemoagents like taxol, represents the old preclinical model of testing cancer treatments. The spheroid model, on the other hand, clearly shows that even 10,000 times higher concentrations of taxol are not capable of beating this ginger component at selectively targeting the root cause of the tumor malignancy.
In their concluding remarks, the authors point out a hugely important distinction betweennatural anti-cancer agents and conventional ones that have only been introduced in the past half century or so, namely, "Dietary compounds are welcome options for human diseases due to their time-tested acceptability by human bodies."
Unlike modern synthetically produced and patented chemicals, ginger, curcumin, green tea, and hundreds of other compounds naturally found in the human diet, have been "time-tested" as acceptable to the human body in the largest and longest running "clinical trials" known: the tens of thousands of years of direct human experience, spanning thousands of different cultures from around the world, that constitute human prehistory. These experientially-based "trials" are validated not by RCTs, or a peer-reviewed publication process, but by the fact that we all made it through this incalculably vast span of time to be alive here today. Consider also that if our ancestors made the wrong dietary choice by simply mistaking an edible berry for a poisonous one, the consequences could be deadly. This places even greater emphasis on how the "time testing" of dietary compounds was not an academic but a life-death affair, and by implication, how the information contained within various cultural traditions as "recipes" passed down from generation to generation are "epigenetic inheritance systems" no less important to our health and optimal gene expression as the DNA in our own bodies.
Ultimately, this new study adds to a growing body of research indicating that cancer stem cell targeting approaches using natural substances present in the human diet for thousands of years are far superior chemotherapy and radiation, both of which actuallyincrease the relative populations of cancer stem cells versus non-tumorigenic ones. For further reading on ginger's anti-cancer properties, consult our Ginger Research database. Also, you can use our Cancer Research Health Guide for thousands of studies and articles about natural healing approaches for cancer.
Sayer Ji is founder of Greenmedinfo.com, a reviewer at the International Journal of Human Nutrition and Functional Medicine, Co-founder and CEO of Systome Biomed, Vice Chairman of the Board of the National Health Federation,Steering Committee Member of the Global Non-GMO Foundation.
All About pH Level
In the body, both alkaline and acid simultaneously occur, producing a certain ratio. This alkalinity or acidity is measured on a scale of 0 to 14, the pH balance – wherein 7 is considered neutral, lower than 7 is acidic, and higher than 7 is alkaline. The body is better off with high alkalinity than acidity.
There are many factors why the pH level of the body becomes predominantly acidic. When this level is reached, the body must be supplied with alkaline in order to neutralize and get rid off the excess levels of acid trapped inside the body. However, if not properly put right, acidosis takes place – which is linked to a lot of imaginable health problems, from minor to lethal ones.
Foods to Avoid
In order to prevent excessive acid in the body or, if in case you are afflicted with an illness brought about by acidosis, it is key to keep the body’s pH level at normal. One way of maintaining this chiefly alkaline level in the body is through the diet approach.
Many people will find sticking to a diet consisting of alkaline foods sources somewhat difficult. This is because, in order to restore the normal chemical level in the body, one must avoid some of the most hard-to-resist foods on the planet: meat, meat products, dairy products, seafood, chocolate, instant foods, condiments alcohol, coffee, carbonated beverages and others. So if you are accustomed to eating fast food regularly, you need to resist temptations all around you in order to religiously follow a diet rich in alkalizing foods.
Foods to Have Plenty Of
As a general rule of thumb, your daily meals should be 3/4 alkaline – this means that each time you eat you should see to it that the foods you put in your mouth should contain 3 times as much alkaline as they do acid. The following are some commonly-known alkaline foods. It pays to have them on a list and placed on the refrigerator door, or become staples when you do your grocery shopping.
Vegetables – artichokes, cabbage, carrots, radish, watercress, spinach, turnip, garlic, lettuce, asparagus, onion, peas, leeks, chives, celery, kale, brussels sprouts, cucumber
Fruits – avocado, lemon, lime, grapefruit, watermelon, pear, apple, banana, berries, cantaloupe, grapes, peach
Seeds, nuts & grains – pumpkin, sesame, flax, sunflower, almonds, flax, lentils
Drinks – water, vegetable juice, non-sweetened soy milk, almond milk, herbal teas
Fats & oils – olive, flax, evening primrose, coconut
Due to the tremendous researches alkaline foods receive throughout the years, list of alkaline foods may have some variations. Even when you look it up on the internet, one list of alkaline foods may be slightly different from another list. In general, you may have as much dark green leafy vegetables as you like and freshly grown fruits; and sweets, meat and meat products should be out of the list.
Alkalizing Food (Heavy Alkaline = pH 8.5 – 9.0, Moderate Alkaline = pH 7.5 – 8.0, Light Alkaline = pH 7.0)
- Lemon (pH 9.0)
- Exceptional for the treatment of colds, sore throats, coughs, heartburn, and gastrointestinal problems
- Watermelon (pH 9.0)
- Refreshing
- Agar (pH 8.5)
- Alternative to gelatin, more nourishing
- More nutritious than gelatin
- Cantaloupe and Cayenne (Capsicum) (pH 8.5)
- Stimulating and non-irritating alternative to healing the body
- Excellent for the endocrine system
- Dried dates and figs, Kelp, Kudzu root, Karengo, Limes, Melons, Mango, Parsley, and Papaya (pH 8.5)
- Cleans and purifies the kidneys
- Sweet Seedless Grapes, Watercress, Asparagus, and Seaweeds (pH 8.5)
- Reduces acid
- Detoxifying
- Endive, Kiwi, and Fruit juices (pH 8.5)
- Natural sugars provides alkalinity
- Sweet Grapes, Passion fruit, Sweet Pears, Pineapples, Umeboshi Plum, Raisins, and Vegetable Juice (pH 8.5)
- Natural sugars provides alkalinity
- Sweetness of the vegetables depend on the type
- Sweet Apples, Alfalfa sprouts, and Apricots (pH 8.0)
- Rich in enzymes
- Easily digestible
- Arrowroot and Flour (pH 8.0)
- High in calcium
- Substitute to corn flour
- Avocados, Ripe Banana, Berries, Celery, Carrots, Currants, Fresh Dates & Figs, and Garlic (pH 8.0)
- Transforms acidic food pH 5.0 to alkalizing food
- Gooseberry, Less Sweet Grapes, Guavas, Grapefruits, Leafy Green Herbs, Leafy Green Lettuce, Nectarine, Sweet Peaches, Less Sweet Pears, Sweet Fresh Peas, Persimmon, Sweet Pumpkin, Sea Salt Vegetables, and Spinach (pH 8.0)
- Raises alkalinity
- Sour Apples, Bamboo Shoots, Fresh Green Beans, Bell Pepper, Beets, Broccoli, Caulis, Cabbage, and Carob (pH 7.5)
- Coca substitute
- Rich in minerals
- Daikon, Fresh Ginger, Sour Grapes, Kohlrabi, Kale, Pale Green Lettuce, Parsnip, Oranges, Less Sweet Peaches, Less Sweet Peas, Potatoes With Skin, Less Sweet Pumpkin, Sapote, Raspberry, Strawberry, and Squash (pH 7.5)
- If less sweetness is preferred
- Fresh Sweet corn and Tamari (pH 7.5)
- Turnips and Apple Cider (pH 7.5)
- Raw and unpasteurized aids in digestion
- Almonds (pH 7.0)
- Soak for 12 hours and peel skin to eat
- Jerusalem Artichokes, Barley-Malt Sweetener, Brussels Sprouts, Brown Rice Syrup, Cherries, Fresh Coconuts, Egg Plant, Cucumbers, Raw Honey, Leeks, Mushrooms, Miso, Okra, and Ripe Olives (pH 7.0)
- Best eaten sun dried or tree-ripened
- Onions and Pickles (pH 7.0)
- Radish and Sea salt Vegetables (pH 7.0)
- Includes sea minerals if dried at minimal temperature
- Spices (pH 7.0)
- Taro, Sweet Tomatoes, Sweet Brown Rice Vinegar, Water Chestnut, Amaranth, Globe Artichoke, Dry Roasted Chestnuts, Soft Cooked Egg yolks, and Essene bread (pH 7.0)
- Sprouted grains are extra-alkaline
- Well-chewed grains become more alkaline.
- Goat’s Milk and Raw Whey (pH 7.0)
- High sodium aids digestion
- Horseradish, Homemade Mayonnaise, Olive oil, Millet, Quinoa, Whole Sesame Seeds, and Rhubarb (pH 7.0)
- High levels of calcium
- Dry Soy beans, Soy Milk, Soy Cheese, and Sprouted Grains (pH 7.0)
- Higher Alkalinity and digestibility
• Acidic Food (Heavy Acid = pH 5.0 – 5.5, Medium Acid = 6.0 – 6.5, Light Acid to Neutral = 7.0)
- Artificial sweeteners (pH 5.0), Beef, and Carbonated Drinks (pH 5.5)
- Mineral leaching
- Cigarettes, Drugs, and White/Wheat Flour (pH 5.5)
- Bleached
- Lamb, Goat, Pastries, Cakes from white flour, Pork, and White Sugar (pH 5.5)
- Cancer agent
- Over-indulgence causes partial blindness
- Beer (pH 5.5)
- Good quality or well brewed (pH 5.5)
- Fast brewed (pH 5.0)
- Brown Sugar (pH 5.5)
- Mostly white sugar with golden syrup
- Deer, Chicken, Coffee, and Chocolate (pH 5.5)
- Custard with white sugar, Jellies, Jams, and Liquor (pH 5.5)
- White Pasta, Semolina, Rabbit, Refined/Iodized Salt, Black Tea, Wheat bread, Turkey, White rice, and Processed White Vinegar (pH 5.5)
- Self-rolled Cigarette, Unrefined Wheat Cream, Fruit juices with sugar, Fish, Processed Maple Syrup, Sulphured Molasses, Commercial Pickles, Refined Bread from Corn, Rice, Oats, and Rye, Refined Cereals, Shellfish, Whole Wheat Foods, and Wheat germ (pH 6.0)
- Wine (pH 6.0)
- Although acidic, quality red wine, 4 oz. daily builds blood
- Sweetened Yogurt (pH 6.0)
- Green Bananas, Buckwheat, Sharp Cheeses, Corn, Rice Bread, Hard Cooked Whole Egg, Mayonnaise, Ketchup, Oats, Whole Grain Pasta, Wholegrain and Honey Pastry, Peanuts, Skinned Potatoes, Salted and Buttered Popcorn, Basmati Rice, Brown Rice, Commercial Soy Sauce, Tapioca, Sprouted Organic Wheat Bread (pH 6.5)
- Barley Malt Syrup, Bran, Barley, Cashews, Unrefined Cereals, Cornmeal, and Cranberries (pH 7.0)
- Fructose, Pasteurized Honey, Lentils, Macadamias, Unprocessed Maple Syrup, Homogenized Milk, Processed Dairy Products, Unsulphered Organic Molasses (pH 7.0)
- Rich in iron
- Mustard, Nutmeg, Pistachios, Plain Buttered Popcorn, Unrefined Rice/Wheat Crackers, Rye Grains, Organic Sprouted Rye Bread, Pumpkin/Sunflower Seeds, Walnuts, Brazil nuts, Blueberries, Salted Butte, Mild and Crumbly Cheese (pH 7.0)
- Mucus forming
- Hard to digest
- Unrefined Rye Crackers, Dried Mung, Adzuki, Kidney, Pinto, Garbanzo Beans (pH 7.0)
- pH 7.0 when sprouted
- Egg whites, Dry Coconut, Homogenized Goat’s milk, Pickled Olives, Pecans, Prunes, Plums, and Spelt (pH 7.0)
- https://thealkalinediet.org/alkaline-food
https://thealkalinediet.org/category/alkaline-foods
Archive for 'Alkaline Foods'
Hemp Seeds – A Breakthrough for Natural Protein?
Posted on20. Jul, 2011 by Emma Deangela.
Two thousand years ago, the Romans brought hemp to Britain. Hemp seed, a cannabis sativa, can be farmed with small amount or no fertilizer, and without any need of pesticides. It has all the amino acids and the fatty acids that the body cannot manufacture on its own (of which they are classified as ‘essential’) […]
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Kopi Luwak Coffee – The Healthiest Coffee?
Posted on14. Jul, 2011 by Isabelle Ngin.
You’ve never had a cup of truly rich and strong coffee with an aroma to die for, unless you’ve tried Kopi Luwak coffee. Since the Kopi Luwak has been introduced (even featured in the Oprah Winfrey show!), the demand for this rare and flavorful coffee has been incredible. What makes the Kopi Luwak so talked […]
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Coconut Sugar – Is It Really Healthy?
Posted on07. Jul, 2011 by Emma Deangela.
Staying healthy and looking good is one way of living life to the fullest. A quick review on sugars and how they function in the body is a good way to evaluate if you are in fact staying healthy and not just looking good. About Sugars There is one basic function of sugar in the […]
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Chia Seeds – a Superfood in Your Kitchen?
Posted on15. Jun, 2011 by Emma Deangela.
“Chia” , a word that means strength, is of Mayan origin. Since 2500 BC, these ancient energy-packed seeds which were then more precious than gold, have been a main food for the American Natives. The Southwest Indians would consume nothing but Chia seeds dissolved in water as an energy food, and would traverse the Colorado […]
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Wheatgrass Benefits
Posted on24. Mar, 2011 by Emma Deangela.
For all its widely acclaimed therapeutic benefits, wheatgrass hasn’t totally penetrated its way to the mainstream market just yet. Whether you want to get through a busy day with vigor and enthusiasm or are looking for an alternative way to get rid of a certain health problem, you should definitely look into wheatgrass as a […]
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How To Grow Wheatgrass – Growing Wheatgrass 101
Posted on12. Feb, 2011 by Staff Writer Candy Del Carmen.
Do you know that you can gain your optimal health in a form of simple wheatgrass juice? The liquid sunshine, the ultimate blood purifier, or the nectar of the Gods – that is how they call this powerful wheatgrass as it gained its popularity in diet arena. The vitality you can obtain in wheatgrass juice […]
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Apple Cider Vinegar Weight Loss – Truth or Fad?
Posted on05. Feb, 2011 by Staff Writer Candy Del Carmen.
Apple cider vinegar or ACV is another type of vinegar made through fermentation process of apple cider. The yeast and bacteria breaks down the sugar content of apple cider into alcohol and makes it into vinegar. The main ingredients of apple cider vinegar are acetic acid, citric and malic acids, and some citric. What makes […]
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Acidic Foods – Classifying Acid Foods
Posted on25. Jan, 2011 by Staff Writer Candy Del Carmen.
If you want to gain the optimal health benefits of alkaline diet, you have to consume at least 80% alkaline-producing foods, while the remaining 20% are acid-producing foods in your daily diet. It’s been reiterated many times how certain acidic foods can produce poison or toxic materials in our internal environment that we need to […]
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Supergreens – Healing Powers
Posted on09. Jan, 2011 by Staff Writer Candy Del Carmen.
Do you consume more vegetables on a daily basis? Do you belong to group of people who just eat muffins or cereals for breakfast, heavy sandwiches or meat dominated meal for lunch, and fast food take out for dinner? In short, the great portions of your daily meals are more on fats, carbohydrates and protein- […]
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Wheatgrass Side Effects
Posted on15. Dec, 2010 by Staff Writer Candy Del Carmen.
Are you one of those people who have not yet joined the group of wheatgrass enthusiasts? Why not? Do you have any apprehensions regarding of the side effects as caused by combining your diet with wheatgrass? With that concern, it is better that you have a better grasp on the benefits of wheatgrass so that […]
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Garlic Oil Prevents Heart Attack from Diabetes as New Research Claimed
Posted on16. Nov, 2010 by Staff Writer Candy Del Carmen.
When my grandmother was still alive, she used to ask me for garlic whenever she was experiencing high blood. I find it weird because aside from the fact that garlic is used in cooking which has pungent and strong odor, garlic is also used in fiction to scare vampires. So, all the while, I used […]
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New Health Claims on Ginger
Posted on09. Nov, 2010 by Staff Writer Candy Del Carmen.
Muscle pain is the common complaint due to tension, overwork, or muscle injury from strenuous physical exercises. Most people usually take pain medication, apply soothing cream, or simply rest. Nevertheless, do not put it as simple ache because once the pain persists more than 3 days or more, then it may lead infections like flu […]
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Red Dates a.k.a. Jujube – The Most Favorite Ingredient in Many Cuisines
Posted on13. Oct, 2010 by Staff Writer Candy Del Carmen.
In life, there are simple questions that would amaze and keep you in wonder. Like for instance, what is the difference between dates and red dates? I was taken aback when a dear friend asked me that simple question. I answered back with uncertainty believing that technically it is the same. Not satisfied with my […]
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Organic Mixed Baby Greens With Dried Cranberries & Walnuts Salad
Posted on01. Oct, 2010 by George Tee.
Most of the time, it is very difficult to eat alkaline, especially with all the junk foods out there. Now, here’s a little tip that you could alkalize your body easily – Eat a bowl of salad before your meal You can easily buy a box of salad in any supermarket like the one on […]
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Soy Lecithin- Good or Bad for the Health?
Posted on30. Sep, 2010 by Staff Writer Candy Del Carmen.
If you are eating your favorite chocolate, you may take some time to look at the label and notice that soya lecithin appears very often in most product, not only in your chocolates. Who among us who will pay attention to just small details? But come to think of it: are we not somehow responsible […]
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Garlic – Alkaline Superfoods?
Posted on14. Sep, 2010 by George Tee.
Who would have thought that garlic can be a very important crop for human beings despite its small size? Because of its manifold medicinal properties and health benefits, it has been considered a wonder drug by people around the world. This crop belongs to the Allium vegetable family which includes leeks, shallots, chives and onions. […]
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Lentils – The Ideal Superfood
Posted on23. Aug, 2010 by Staff Writer Candy Del Carmen.
Health practitioner Dr. Perricone, one of the regular contributors in Oprah.com, shared to the world his super food list which included beans and lentils on the number four position; and ranked number two on the United States Department of Department of Agriculture’s Food Guide Pyramid. Therefore, this article will bring to everyone’s attention the reason […]
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Flaxseed Oil Benefits
Posted on01. Aug, 2010 by admin.
Some people may have heard the flaxseed oil, coming from blue flowering plant grown and cultivated in Western Canadian Prairies and derived from flax seeds which oil is taken in natural form without employing chemical process. But of course, many are still not aware of what benefits it can give to us. With this regard, […]
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Olive Oil Benefits, Types and Alternative Uses
Posted on28. Jul, 2010 by Staff Writer Candy Del Carmen.
Olive oil is originated from the Mediterranean, commonly used in beauty products, cooking, and alternative medicine. This famous oil has been part and parcel of lifestyle during ancient times since 3500 BC. Over billion olive trees are cultivated all over the world. Greece is considered one of the largest per capita for highest consumption of […]
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Pumpkin – The Amazing Food
Posted on30. Jun, 2010 by admin.
The most popular material for Jack-O-Lanterns in Halloween season, the favorite ingredient in pies, and the well-known and sought-after vegetable during the fall season is no other than pumpkin. The species is native to Asia but is now cultivated in warm regions of the world. It belongs to the gourd family as well as cantaloupe, […]
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Definitive Explanation To Acid And Alkaline Forming Foods
Posted on17. May, 2010 by Emma Deangela.
With so many articles recommending alkaline diet and laying out the list of highly alkaline to slightly alkaline foods, people are still confuse why some acid food in its nature like lemons and other citrus fruits become highly alkaline. This article will try to give the best explanation as it tries to expose the systematic […]
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Lady Fingers’ Health Benefits And How It Alkalize The Body
Posted on03. May, 2010 by Staff Writer Candy Del Carmen.
Many people are lured with the superficial presentation of food without bothering to know if this can contribute some benefits from their health. There are also health conscious people who are opted to eat the food which is best for them, regardless of what it looks and tastes like. The green slimy soft-stemmed texture, elongated […]
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Dragon Fruits – An Exotic Fruit for your Alkalizing Needs
Posted on20. Apr, 2010 by George Tee.
Its appearance alone is enough to rouse your curiosity. On the outside, it has a pinkish and somewhat red color. When you finally take a bite of its juicy goodness, you can see a tasty combination of white with tiny dotted black seeds. The taste? Not only will it create a whirling sensation in your […]
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Ginseng Helps You Live Longer
Posted on19. Apr, 2010 by George Tee.
Sometimes, you’ll come at a point where you literally can’t push yourself out of bed just by thinking of the stress and work that you’ll have to endure in the long day ahead. With the hustle and bustle of your daily life, it’s not surprising at all that one specific aspect of your life is […]
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Insightful Trip To Organic Farm
Posted on12. Apr, 2010 by George Tee.
Over the last weekend, I went for a trip to an organic farm to find out more about organic farming, health and dieting. This was a 3-day 2-night workshop and the organizers gave us a real-packed and fruitful learning experience. This organic farm is called TitiEco Farm Resort and it is located in Negeri Sembilan, […]
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Cordyceps – The Ancient Herbal Remedy
Posted on30. Mar, 2010 by George Tee.
Cordyceps. For now, you probably couldn’t care less about what it even is until you find out what it is capable of. Not only is it capable of alkalizing your body, it is also gaining popularity for the recent breakthroughs on research about cordyceps, a few of which include the treatment of cancer and the […]
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Lingzhi – Your Road to Immortal Health
Posted on26. Mar, 2010 by George Tee.
Numerous people have shifted to natural alternatives in treating certain diseases or simply maintaining a good health. Either way, the herbal industry is living up to its name as an effective medical substitute to its chemical counterpart. One of the most effective herbal medicines is the Lingzhi mushroom. It is also known as Reishi, or […]
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Alkaline Avocados – Superfoods You Should Eat
Posted on25. Mar, 2010 by admin.
They’re green, they’re soft, and they’re perfect for your body. That’s what avocados are—and more. Avocados aren’t exactly the most popular fruit. As a matter of fact, a lot of people stay away from it because of its high fat content. What they don’t realize is that the avocado alone contains an overwhelming amount of […]
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The Ampalaya – Sugar Kills But Bitter Cures?
If bitterness means remedies to any pain, I would have swallowed all the bitterness of life. On the contrary, only the distinctive astringent taste of Momordica Charantia L. Amargoso can possibly eases several ailments. Bitter gourd, bitter melon or Ampalaya as many prefers to call it has the natural weapon to prevent numerous diseases. A […]
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Chlorella and Spirulina – The Superfoods
Posted on26. Jan, 2010 by Isabelle Ngin.
Many health experts are now recognizing the importance of algae-related plants including super foods to a person’s diet. Two of the most well established super foods are chlorella and spirulina. These algae-related plants can be found in fresh water areas like ponds and lakes. They are considered “super foods” or the best food in the […]
Avocado Seeds
Conclusive Study Reveals That Avocado Seeds Cure Cancer
Here is why you should never throw away your cancer seeds
Even though avocados have a reputation for being fatty, the real truth is their fat is actually healthy and loaded with phytonutrients, even the avocado seeds are edible.
The majority of people get rid of the avocado seeds, throw them in the compost, or add them to guacamole to keep it fresh.
However, these seeds have a robust dietary profile packed with more antioxidants than the flesh itself.
Seeds For Your Health Health
Many people are uninformed of the fact avocado seeds have more antioxidants than a lot of fruits and veggies. As a matter of fact, it has even greater antioxidant content than most healing teas!
Not only avocado seeds yield massive quantities of antioxidants, however, they likewise offer you more soluble fiber than other food or beverage!
Avocado seeds contain antioxidant-dense oil that lowers high cholesterol and helps avoid heart disease and stroke.
Routine consumption of avocado seeds helps reduce inflammatory diseases in the body, particularly when it pertains to eliminating swelling in the intestinal tract.
Apart from helping the GI tract, these seeds likewise assist relieve irregularity and diarrhea.
The phenolic compounds in avocado seeds are advantageous for calming gastric ulcers, while their antiviral and anti-bacterial homes make them an effective preventative procedure versus ulcers along the lining of the digestive system
Why You Should Eat Avocado Seeds
- Kills Cancer Cells
Up to 70 percent of the anti-oxidants in avocados are found in the seeds. The seeds consist of a powerful antioxidant called flavonol, which helps avoid and hinder tumor development.
According to a 2013 research study published in Pharmaceutical Biology, avocado extract from the flesh triggered apoptosis of leukemia cancer cells.
Another research study released in the journal Cancer Research discovered that Avocatin B, a compound discovered in avocado seed extract, secures against human intense myeloid leukemia cells.
- Enhances The Immune System
Avocado seeds consist of catechins and procyanidins, both of which have anti-inflammatory properties that lower joint discomfort, swelling, stiffness, and illness.
Avocatin B, the flavonol as pointed out earlier, discovered in avocado boosts resistance and keeps cold and influenza at bay.
- Heals Digestive Issues
Avocado seeds have actually been long utilized to deal with GI-related problems, such as constipation, diarrhea, and stomach ulcers. As already gone over earlier, avocado seeds include more soluble fiber than other food.
- Secures Heart Health
Avocados are packed with heart-healthy monounsaturated fats and due to their fiber and amino acid material the seeds assist lower cholesterol and prevent cardiovascular concerns.
This soluble fiber binds to the fat and excess cholesterol.
Then we can reduce cholesterol and enhance heart function naturally.
“Soluble fiber is difficult to obtain in our diet plan. Oatmeal has some, however, it can not compare with the avocado seed,” Dr. Tom Wu says.
- Live Longer, Feel Better
Components in the avocado seeds can reduce bone disease, aches, discomforts, and joint pain, which assists you to feel more youthful.
Antioxidant material combats free radicals that cause early aging and illness.
Exactly what makes avocados efficient in decreasing the aging procedure is their ability to manufacture collagen.
Ultimately, avocado seeds lower blood sugar levels and therefore assist you to keep your weight within the healthy range.
Its high content of healthy fats will keep you complete for longer, which suggests that you will not be delighting in snacks all day.
The best ways to Prepare Your Avocado Seeds
Keep the seeds the next time you consume an avocado, wash them, pat dry, and after that bake in the oven or dehydrator up until the external skin of the seed cracks– approx. 2 hours at 250 ° F (120 ° C).
Discard the outer skin.
The seeds will now be soft enough that you can use a knife to cut it into smaller pieces.
Cut the seeds into smaller sized pieces, put them in a blender, and mix up until powdered.
How To Use Your Avocado Seeds Powder
There are lots of ways you can use your avocado seeds powder.
You just have to be imaginative.
Sprinkle the powder into your juices, shakes, oatmeals, soups, salads and in almost any meals.
Or put simply half a teaspoon of the powder into a cup, pour warm water and make a tea infusion. Let steep for about 10 minutes.
Avocado seed powder is like your very own super-healthy supplement powder.
So next time you consume avocados, keep in mind to save the seeds!
23 Cancer Stem Cell Killing Foods Smarter Than Chemo and Radiation
By Sayer Ji
October 14, 2022 Updated: October 14, 2022
An important scientific review identifies 25 of the top foods and herbs which kill the cancer stem cells at the root cause of cancer malignancy.
There are thousands of natural compounds that have been studied with demonstrable anti-cancer activity, but only a small subset of these have been proven to target and kill the cancer stem cells which lie at the root of cancer malignancy.
Turmeric, for instance, we have featured a number of times for this “smart kill” property of targeting just the heart of cancerous tumors.
More recently, ginger has been found in pre-clinical research to contain a compound up to 10,000 times more effective than the chemotherapy drug Taxol at killing breast cancer stem cells.
Even common food like blueberry have special cancer killing properties, as discussed in a previous article: Research: Radiotherapy Causes Cancer, Blueberry Kills It.
A powerful study published in the journal Anticancer Research titled, “Natural Products That Target Cancer Stem Cells,” has made our job much easier of identifying this special category of cancer killers by reviewing the extant literature on the topic and listing the top 25 substances in this category.
They are listed here below, along with some of their commonly recognizable dietary sources:
- Epigallocatechin-3-gallate (EGCG) – Green Tea
- 6-Gingerol – Ginger
- β-Carotene – Carrot, Leafy Greens
- Baicalein – Chinese Skullcap
- Curcumin – Turmeric
- Delphinidin – Blueberry, raspberrry
- Flavonoids (Genistein) – Soy, red clover, coffee
- Guggulsterone – Commiphora (myrrh tree)
- Isothiocyanates – Cruciferous vegetables
- Linalool – Mint
- Lycopene – Grapefruit, tomato
- Parthenolide – Feverfew
- Perylill alcohol – Mint, cherry, lavender
- Piperine – Black pepper
- Platycodon saponin – Platycodon grandiflorum
- Psoralidin – Psoralea corylilyfolia
- Quercetin – Capers, onion
- Resveratrol –Grapes, plums, berries
- Salinomycin – Streptomyces albus
- Silibinin – Milk Thistle
- Ursolic acid – Thyme, basil, oregano
- Vitamin D3 – Fish, egg yolk, beef, cod liver oil
- Withaferin A – Withania somnifera (ashwaganda)
Why Are These Substances so Important?
The primary reason why conventional chemotherapy and radiotherapy have failed to produce any significant improvements in cancer survival rates is because cancer stem cells are resistant to these interventions. In fact, chemotherapy and especially radiation are both capable of increasing the number and virulence of these cells in a tumor, while at the same time having the well known side effect of further damaging the patient’s immune system.
While the cancer industry is still very much resistant to incorporating the implications of these findings into their standard of care (which is highly unethical), there are an increasing number of health practitioners that will not turn their back on the truth and are very much interested in alternative ways to prevent and treat cancer using food and/or plant-based approaches.
The new study addresses the relevance of cancer stem cells as follows:
The cancer stem cell model suggests that tumor initiation is governed by a small subset of distinct cells with stem-like character termed cancer stem cells (CSCs). CSCs possess properties of self-renewal and intrinsic survival mechanisms that contribute to resistance of tumors to most chemotherapeutic drugs. The failure to eradicate CSCs during the course of therapy is postulated to be the driving force for tumor recurrence and metastasis. Recent studies have focused on understanding the unique phenotypic properties of CSCs from various tumor types, as well as the signaling pathways that underlie self-renewal and drug resistance.
At present, the cancer industry has failed to produce a single drug that targets the cancer stem cell population of cells within a tumor, as confirmed by the study:
If indeed the CSC response is a vital criterion for cancer treatment evaluation, there are still no drugs in clinical use that specifically target CSCs.
The ability to selectively target cancer cells, and cancer stem cells in particular, while leaving intact the non-tumor cells in tissue is extremely important. We have created a section on our database that indexes research on these substances and now includes sixty seven of them here.
Republished from GreenMedInfo.com
Sayer Ji is founder of Greenmedinfo.com, a reviewer at the International Journal of Human Nutrition and Functional Medicine, Co-founder and CEO of Systome Biomed, Vice Chairman of the Board of the National Health Federation, Steering Committee Member of the Global Non-GMO Foundation.
4 Health Benefits of Lemon
Lemons
| Nutrient | Amount(g) | DV(%) |
| Total Fat | 0.3 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 2 mg | 0% |
| Potassium | 138 mg | 3% |
| Total Carbohydrate | 9 g | 3% |
| Protein | 1.1 g | 2% |
| Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Though tart on their own, you can add lemons to meals as a garnish or consume their juice as lemonade. They contain powerful plant compounds, like citric acid, that may provide health benefits.
Lemons (Citrus limon) are among the world’s most popular citrus fruits.
They grow on lemon trees and are a hybrid of the original citron and lime.
There are many ways to enjoy lemons, but they taste very sour and are usually not eaten alone or as a whole fruit.
Instead, they’re often a garnish with meals, and their juice is often used to provide a sour flavor. They are a key ingredient in lemonade.
A great source of vitamin C and fiber, lemons contain many plant compounds, minerals, and essential oils.
These yellow fruits also have many potential health benefits. Eating lemons may lower your risk of heart disease, cancer, and kidney stones.
This article tells you everything you need to know about lemons.
https://www.healthline.com/nutrition/foods/lemons
Lemons contain very little fat and protein. They consist mainly of carbs (10%) and water (88–89%).
A medium lemon provides only about 20 calories.
The nutrients in 1/2 cup (100 grams) of raw, peeled lemon are (1Trusted Source):
- Calories: 29
- Water: 89%
- Protein: 1.1 grams
- Carbs: 9.3 grams
- Sugar: 2.5 grams
- Fiber: 2.8 grams
- Fat: 0.3 grams
Carbs
The carbohydrates in lemons are primarily composed of fibers and simple sugars, such as glucose, fructose, and sucrose (2Trusted Source).
Fiber
The main fiber in lemons is pectin.
Soluble fibers like pectin can lower blood sugar levels by slowing down the digestion of sugar and starch (3Trusted Source).
Dietary fibers are an important part of a healthy diet and linked to numerous health benefits (3Trusted Source, 4Trusted Source).
SUMMARYLemons contain approximately 10% carbs, which are mostly soluble fibers and simple sugars. Their main fiber is pectin, which may help lower blood sugar levels.
Lemons provide several vitamins and minerals.
- Vitamin C. An essential vitamin and antioxidant, vitamin C is important for immune function and skin health (5Trusted Source, 6Trusted Source).
- Potassium. A diet high in potassium can lower blood pressure levels and have positive effects on heart health (7Trusted Source).
- Vitamin B6. A group of related vitamins, B6 is involved in converting food into energy.
SUMMARYLemons are very rich in vitamin C. In addition, they’re a decent source of potassium and vitamin B6.
Plant compounds are natural bioactive substances found in plants, some of which have powerful health benefits.
The plant compounds in lemons and other citrus fruit may have beneficial effects on cancer, cardiovascular disease, and inflammation (8Trusted Source, 9Trusted Source, 10Trusted Source).
These are the main plant compounds in lemons:
- Citric acid. The most abundant organic acid in lemons, citric acid may help prevent the formation of kidney stones.
- Hesperidin. This antioxidant may strengthen your blood vessels and prevent atherosclerosis — the buildup of fatty deposits (plaque) inside your arteries (11, 12Trusted Source).
- Diosmin. An antioxidant used in some drugs that affect the circulatory system, diosmin improves muscle tone and reduces chronic inflammation in your blood vessels (13).
- Eriocitrin. This antioxidant is found in lemon peel and juice (13, 14Trusted Source).
- D-limonene. Found primarily in the peel, d-limonene is the main component of lemon essential oils and responsible lemons’ distinct aroma. In isolation, it can relieve heartburn and stomach reflux (15Trusted Source).
Many of the plant compounds in lemons are not found in high amounts in lemon juice, so it is recommended to eat the whole fruit — excluding the peel — for maximum benefit (16, 17Trusted Source).
SUMMARYLemons contain plant compounds that provide various health benefits. These compounds include citric acid, hesperidin, diosmin, eriocitrin, and d-limonene.
Citrus fruits, including lemons, are associated with numerous health benefits.
Their vitamins and fiber, as well as their powerful plant compounds, are likely responsible (18).
Heart health
Heart disease, including heart attacks and strokes, is the world’s most common cause of death.
Intake of fruits high in vitamin C is linked to reduced heart disease risk (19Trusted Source, 20Trusted Source).
Low levels of vitamin C in the blood are also associated with increased risk of stroke, especially among those who are overweight or have high blood pressure (21Trusted Source, 22Trusted Source).
Intake of isolated fibers from citrus fruits has been shown to decrease blood cholesterol levels, and the essential oils in lemons can protect LDL (bad) cholesterol particles from becoming oxidized (23, 24).
Recent studies in rats show that the plant compounds hesperidin and diosmin may have beneficial effects on some key risk factors for heart disease (25, 26Trusted Source, 27Trusted Source).
Prevention of kidney stones
The citric acid in lemons may reduce your risk of kidney stones (28Trusted Source, 29Trusted Source).
Some studies have shown that lemon juice and lemonade can be effective at preventing kidney stones, but other studies have found no effect (30Trusted Source, 31Trusted Source, 32Trusted Source).
Anemia prevention
Anemia is often caused by iron deficiency and most common in pre-menopausal women.
Lemons contain small amounts of iron, but they are a great source of vitamin C and citric acid, which can increase the absorption of iron from other foods (33Trusted Source, 34Trusted Source).
Because lemons can enhance the absorption of iron from foods, they may help prevent anemia.
Cancer
Lemons may help reduce the risk of many types of cancers, including breast cancer. This is thought to be due to plant compounds like hesperidin and d-limonene (35Trusted Source, 36Trusted Source, 37Trusted Source, 38Trusted Source, 39Trusted Source, 40Trusted Source, 41Trusted Source, 42Trusted Source).
SUMMARYLemons may help protect against anemia, prevent the formation of kidney stones, and reduce your risk of heart disease and cancer.
Lemon waterMany people drink lemon water — either hot or cold — a few times per day.
The recipe is usually freshly squeezed juice from 1/2–1 lemon in a cup (240 ml) of water.
Drinking water with freshly squeezed lemon may have some health benefits.
Lemon water is a rich source of vitamin C and plant compounds, which can enhance immune function, protect against various diseases, and increase your absorption of iron (5Trusted Source, 20Trusted Source, 34Trusted Source, 35Trusted Source).
The citric acid in lemons decreases your risk of kidney stones by diluting urine and increasing its citrate content (28Trusted Source).
Given that some pulp goes into the mix, pectins in the pulp can promote fullness and feed the friendly bacteria in your gut, therein promoting good health and decreased risk of disease (3Trusted Source).
To top things off, the lemon aroma derived from the essential oils might decrease stress and improve mood (43Trusted Source).
Lemonade should have similar health benefits — except for the frequently added sugar, which is unhealthy when consumed in excess.
SUMMARYDrinking lemon water may decrease stress, enhance immune function, help prevent anemia, reduce your risk of kidney stones, and protect against several diseases.
Lemons are generally well tolerated, but citrus fruit may cause allergic reactions in a small number of people (44Trusted Source).
They may also cause contact allergy and skin irritation in people with dermatitis (45Trusted Source).
Lemons are quite acidic, so eating them frequently may be harmful to dental health if your tooth enamel becomes damaged (46Trusted Source).
SUMMARYLemons are usually well tolerated but may cause allergies or skin irritation in some people. Large amounts may be harmful to dental health.
The bottom lineLemons are a refreshing fruit usually not eaten whole but rather as a garnish or flavoring.
They are an excellent source of vitamin C, soluble fibers, and plant compounds — all of which can provide health benefits.
If you’re interested in trying them out, lemons are sure to boost your health.
Lemon Peel
Lemons are great for many reasons. Have you ever thought about freezing your lemons before you use them?
Why on Earth would someone freeze their lemons before consuming them? Lemon peels contain 5-10 times more vitamins than lemon juice
and the peel is usually thrown away. The lemon peel can help get rid of toxins from the body. It is also effective in killing cancer cells
because it is 10,000 times stronger than chemo.
Another benefit of lemon is its ability to rid the body of tumors and cysts. They have anti-microbial effects against bacterial infections and fungi
and it is effective in getting rid of internal parasites and worms. They regulate blood pressure, acts as an anti-depressant, and they combat stress
and nervous disorders.
This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an anti-depressant, combats stress and nervous disorders.
The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that: It destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas … The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.
And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.
You should use the whole lemon and not waste anything from it. All you have to do is buy an organic lemon, wash it and then put it in the freezer.
Once the lemon is frozen you can grate it or shred it and put it on everything you eat. The big Pharm doesn’t want you to know that lemon is
capable of killing cancer cells because then they would be losing money.
These companies are wanting to continue to make synthetic “treatments” for cancer so they can make more money.
The fruit juice contains mainly sugars and fruit acids, which are made mainly of citric acid. Lemon peel consists of two layers: the outermost layer (“zest”), which contains essential oils (6 percent) that are composed mostly of limonene (90 percent) and citral (5 percent), plus a small amount of cintronellal, alphaterpineol, linayl, and geranyl acetate. The inner layer contains no essential oil but instead houses a variety of bitter flavone glycosides and coumarin derivatives.
Lemons are an excellent source of vitamin C. In addition, they are a good source of vitamin B6,potassium, folic acid, flavonoids, and the important phytochemical limonene. A 3½-ounce (100 gram) serving is about 2 medium lemons and provides 29 calories, 1.1 grams of protein, 0.3 grams of fat, and 9.3 grams of carbohydrate, with 2.8 grams of fiber and 2.5 grams of natural sugars.
The phytochemical limonene, which is extracted from lemons, is currently being used in clinical trials to dissolve gallstones and is showing extremely promising anticancer activities.
Recent research has focused on the biological activity of compounds found in citrus species, including compounds called flavanoids, carotenoids and limonoids, especially in terms of their effects on citrus palatability and anti-cancer activity. Citrus flavonoids have potential antioxidant (prevents aging), anti-cancer, antiviral, anti-inflammatory activities, effects on capillarity, and cholesterol-lowering ability. The principal carotenoids in pink grapefruit are lycopene and beta-carotene. Lycopene-containing fruits and vegetables have been shown to contribute to a significant reduction in prostate and mammary cancer risk.
Recent studies have further shown that limonoids inhibit the development of cancer in laboratory animals and in human breast cancer cells as well as reducing cholesterol. Researchers have also suggested that, if ingested, limonoids may not be absorbed in the large intestine, and therefore could be distributed throughout the body, with beneficial effects.
Vitamin C and flavonoids are antioxidants, substances that neutralize active oxygen species which can damage body cells and contribute to chronic diseases including cancer. Carotenoids, colored pigments in fruits and vegetables such as beta-carotene, lycopene, and lutein, also provide some antioxidant protection, but have other beneficial actions involving cell growth and vision. Folate is a B vitamin that is needed for the synthesis of DNA, and therefore is important for the integrity of genetic material in cells and the healthy growth of tissues. Recent information indicates that mild folate deficiency alters the structure of DNA in a way that may decrease the expression of tumor suppressor proteins. A survey of food folate sources showed that orange juice is the largest contributor to the food folate intake in the U.S. population. Recent research suggests that U.S. consumers may be getting another health benefit from orange juice and other citrus products — phytochemicals called limonoids — which appear to possess substantial anticancer activity.
Research by Texas Agriculture Experiment Station scientists has shown that citrus compounds called limonoids targeted and stopped neuroblastoma cells in the lab. They now hope to learn the reasons for the stop-action behavior and eventually try the citrus concoction in humans.
Neuroblastomas account for about 10 percent of all cancer in children, Harris said, and is usually a solid tumor in the neck, chest, spinal cord or adrenal gland. The finding in citrus is promising not only for its potential to arrest cancer, but because limonoids induce no side affects, according to Dr. Ed Harris, Experiment Station biochemist who collaborated on the study with Dr. Bhimu Patil, a plant physiologist at the Texas A&M University-Kingsville Citrus Center in Weslaco.
“Limonoids are naturally occurring compounds,” Harris said. “Unlike other anti-cancer drugs that are toxic, limonoids apparently do not hurt a person. That’s the beautiful potential.”
Patil calls citrus fruit “a vast reservoir of anti-carcinogens.” As a plant physiologist, he has succeeded in isolating and purifying a number of limonoids from citrus so that the biochemists could evaluate and compare their anti-cancer abilities at the molecular level.
“Limonoids are unique to citrus,” Patil said. “They are not present in any other fruits or vegetables. My goal is to find the direct benefits of citrus on human health.”
Sources:
http://buynongmoseeds.com/why-you-should-freeze-every-lemon-you-consume/
http://www.naturalnews.com/040574_freezing_lemons_lemon_juice_vitamins.html
http://www.dailylives.org/index.php/questions/703-who-in-their-right-mind-freezes-a-lemon
http://www.ronpaulforums.com/showthread.php?470399-Who-in-Their-Right-Mind-Freezes-a-Lemon
Dr Lucy Li – Int’l Medical Dept
Foresea Life Insurance
Guangzhou General Hospital
703 Xincheng Avenue,
Zengcheng, Guangzhou, China
Tel: + 86 138 2212 0373
Skype: lucy-eec
Restore Life Restore Hope
This email address is being protected from spambots. You need JavaScript enabled to view it.
Thanks for contacting us regarding rectum cancer treatment. To help us understand the patient’s current condition and advise possible treatment, could you please kindly send us the below information if any available :
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1. Latest PET/CT scans;
2. Tumor marker report;
3. Biopsy report if any;
4. Brief medical history,
5. Current physical
Our flagship treatment is called SDT - Sono Dynamic Therapy is a non-toxic whole body treatment that attacks cancerous cells whilst leaving the healthy cells alone.
SDT is a new technology developed from photodynamic with ultrasound activating the sensitizer and killing cancer cells without side effect, but no damage to organs like surgery and non-toxic therapy. This whole-body treatment specializes on those tumors spread and transferred. It is also a natural form of therapy, particularly effective with tumors that are resistant to other form of therapies. So far, we have not found any negative sights or damage to patients from SDT treatment.
We do SDT in conjunction with other treatments that have been tailored specifically for the patient for the individual cancer. We have an extensive range of evidence based therapies – far more than the usual chemotherapy, radiation and surgery options offered to most patients these days. De-bulking therapies, TCM，and immune reconstruction etc – will be dedicated what treatments are the most suitable for the cancer.
We also focus on holistic approach where we aim to eliminate toxins and cancer causing practices and replace them with cancer fighting practices. So we will educate patients on what to avoid and what to do to achieve optimal health. This includes areas such as diet, exercise, gut health, mindfulness, sleep etc.
We have successfully treated many types of late stage of cancers, such as breast, lung, colon and rectum cancer, stomach, prostate cancer, cervical, ovarian cancer, brain, pancreatic, mesothelioma and osteosarcoma, all the solid tumors etc. If you would like to have our doctors look at your case and make a "no obligation” preliminary recommendation for treatment we would be happy to provide that for you after we review the patient’s medical information.
Best regards，
----------------------------
Dr Lucy Li – Int’l Medical Dept
Foresea Life Insurance
Guangzhou General Hospital
703 Xincheng Avenue,
Zengcheng, Guangzhou, China
Tel: + 86 138 2212 0373
Skype: lucy-eec
Restore Life Restore Hope
IMPORTANT DISCLAIMER
This article is intended for informational purposes only. It is not intended to be
a substitute for professional medical advice.
The Transformative Power of Prolonged Fasting: A Deep Dive into 24, 48, and 72-Hour Fasts
by Joshua May | Dec 11, 2023 |
Welcome to the CINCOfit blog, I am thrilled to guide you through the fascinating world of prolonged fasting. This post isn’t just a scientific overview; it’s a vivid and engaging exploration of how your body transforms with fasting.
Understanding Prolonged Fasting
Prolonged fasting, which typically extends beyond 24 hours, is not just a diet trend. It’s a powerful tool for body transformation and overall health improvement. During prolonged fasting, your body undergoes significant changes that can benefit weight loss, metabolic health, and even mental clarity.
The 24-Hour Mark: Initial Adaptation
- Glycogen Depletion: In the first 24 hours, your body uses up its glycogen stores for energy. This process marks the beginning of weight loss, primarily from water weight and stored carbs.
- Increased Fat Burning: As glycogen stores dwindle, your body begins to burn fat for energy, initiating the weight loss process.
- Enhanced Mental Clarity: Many individuals report increased focus and mental clarity, as the body shifts to ketone production for energy.
-
The 48-Hour Milestone: Deepening Benefits
- Autophagy: This is where things get interesting. Autophagy, the body’s way of cleaning out damaged cells, peaks around 48 hours. This process is crucial for cellular health and longevity.
- Improved Insulin Sensitivity: Prolonged fasting can improve insulin sensitivity, which is vital for individuals struggling with weight and metabolic issues.
- Increased Human Growth Hormone (HGH) Levels: HGH aids in fat loss and muscle preservation, which is crucial for a sustainable body transformation.
The 72-Hour Threshold: Peak Transformation
- Immune System Reset: Research suggests that a 72-hour fast can lead to a complete reset of the immune system, providing a boost in fighting infections and diseases.
- Enhanced Fat Loss: As the body continues to use fat for energy, you’ll notice a more significant weight loss, predominantly from fat stores.
- Emotional and Psychological Benefits: Many fasters report a sense of accomplishment, improved emotional well-being, and a deeper connection with their bodies.
Safety and Considerations
Before embarking on a prolonged fast, it’s crucial to consult with a healthcare professional, especially if you have underlying health conditions. It’s also important to ensure proper hydration and consider taking electrolyte supplements to maintain balance.
Conclusion
Prolonged fasting is a transformative practice that can lead to significant health benefits. However, it’s not a one-size-fits-all solution. At CINCOfit, we understand the importance of a personalized approach to fitness and health. If you’re considering prolonged fasting, we’re here to guide and support you every step of the way.
Visit our CINCOfit homepage for more information on fasting and fitness, and check out our guide to healthy eating for tips on how to break your fast safely.
The fruit of domestic varieties have smooth, buttery, golden-green flesh when ripe. Depending on the cultivar, avocados have green, brown, purplish, or black skin, and may be pear-shaped, egg-shaped, or spherical. For commercial purposes the fruits are picked while unripe and ripened after harvesting. The nutrient density and extremely high fat content of avocado flesh are useful to a variety of cuisines and are often eaten to enrich vegetarian diets.[12]
In major production regions like Chile, Mexico and California the water demands of avocado farms place strain on local resources.[13] Avocado production is also implicated in other externalities, including deforestation and human rights concerns associated with the partial control of their production in Mexico by organized crime.[14][15][16][17] Global warming is expected to result in significant changes to the suitable growing zones for avocados, and place additional pressures on the locales in which they are produced due to heat waves and drought.[18][19]
Description
Persea americana is a tree that grows to 9–20 m (30–66 ft) with a trunk diameter between 0.3–0.6 m (1–2 ft). The leaves are 8–25 cm (3–10 in) long and alternately arranged
Flower
Panicles of flowers with deciduous bracts arise from new growth or the axils of leaves. The tree flowers thousands of blossoms every year. Avocado blossoms sprout from racemes near the leaf axils; they are small and inconspicuous 5–10 mm (3⁄16–3⁄8 in) wide. They have no petals but instead two whorls of three pale-green or greenish-yellow downy perianth lobes, each blossom has 9 stamens with 2 basal orange nectar glands.
Fruit
The avocado fruit is a climacteric,[22] single-seeded berry, due to the imperceptible endocarp covering the seed,[8][23] rather than a drupe.[24] The pear-shaped fruit is usually 7–20 cm (3–8 in) long, weighs between 100 and 1,000 g (3+1⁄2 and 35+1⁄2 oz), and has a large central seed, 5–6.4 cm (2–2+1⁄2 in) long.[4]
The species produces various cultivars with larger, fleshier fruits with a thinner exocarp because of selective breeding by humans.[25]
Taxonomy
Persea americana is regarded as an evolutionary anachronism, having likely coevolved dispersal of its large seed by now-extinct megafauna in South America, notably giant ground sloths and the gomphothere genus of the elephant lineage.[26][27][28][29] Following extinction of these original seed dispersers, humans migrating into the region are thought to have become primary long-distance dispersers, eventuating in domestication of the species.[27][30]
In 1982, evolutionary biologist Daniel H. Janzen concluded that the avocado is an example of an "evolutionary anachronism", a fruit adapted for ecological relationship with now-extinct large mammals (such as giant ground sloths or gomphotheres).[26][31] Most large fleshy fruits serve the function of seed dispersal, accomplished by their consumption by large animals. There are some reasons to think that the fruit, with its mildly toxic pit, may have coevolved with Pleistocene megafauna to be swallowed whole and excreted in their dung, ready to sprout.[30] No extant native animal is large enough to effectively disperse avocado seeds in this fashion.[32][33]
The earliest known written account of the avocado in Europe is that of Martín Fernández de Enciso (c. 1470 – 1528) in 1519 in his book, Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo.[34][35] The first detailed account that unequivocally describes the avocado was given by Gonzalo Fernández de Oviedo y Valdés in his work Sumario de la natural historia de las Indias in 1526.[36] The first written record in English of the use of the word 'avocado' was by Hans Sloane, who coined the term,[36] in a 1696 index of Jamaican plants.
Etymology
The word avocado comes from the Spanish aguacate, which derives from the Nahuatl (Mexican) word āhuacatl [aːˈwakat͡ɬ],[37] which goes back to the proto-Aztecan *pa:wa.[38] In Molina's Nahuatl dictionary "auacatl" is given also as the translation for compañón "testicle",[39] and this has been taken up in popular culture where a frequent claim is that testicle was the word's original meaning. This is not the case, as the original meaning can be reconstructed as "avocado" – rather the word seems to have been used in Nahuatl as a euphemism for "testicle".[40][41][42]
The modern English name comes from a rendering of the Spanish aguacate as avogato. The earliest known written use in English is attested from 1697 as avogato pear, later avocado pear (due to its shape), a term sometimes corrupted to alligator pear.[43][44][4]
Regional names
In Central American, Caribbean Spanish-speaking countries, and Spain[45] it is known by the Mexican Spanish name aguacate, while South American Spanish-speaking countries Argentina, Chile, Perú and Uruguay use a Quechua-derived word, palta.[46] In Portuguese, it is abacate. The Nahuatl āhuacatl can be compounded with other words, as in ahuacamolli, meaning avocado soup or sauce, from which the Spanish word guacamole derives.[47]
In the United Kingdom the term avocado pear, applied when avocados first became commonly available in the 1960s, is sometimes used.[48]
Originating as a diminutive in Australian English, a clipped form, avo, has since become a common colloquialism in South Africa and the United Kingdom.[49]
It is known as "butter fruit" in parts of India[50] and Hong Kong.[51]
Cultivation
History
Domestication, leading to genetically distinct cultivars, possibly originated in the Tehuacan Valley[52] in the state of Puebla, Mexico.[53] There is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Guatemalan (quilaoacatl), Mexican (aoacatl) and West Indian (tlacacolaocatl) landraces.[36][54] The Guatemalan and Mexican and landraces originated in the highlands of those countries, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru,[36] achieving a wide range through human agency before the arrival of the Europeans.[54] The three separate landraces were most likely to have already intermingled[a] in pre-Columbian America and were described in the Florentine Codex.[54]
The earliest residents of northern coastal Peru were living in temporary camps in an ancient wetland and eating avocados, along with chilies, mollusks, sharks, birds, and sea lions.[55] The oldest discovery of an avocado pit comes from Coxcatlan Cave, dating from around 9,000 to 10,000 years ago.[52][54] Other caves in the Tehuacan Valley from around the same time period also show early evidence for the presence and consumption of avocado.[52] There is evidence for avocado use at Norte Chico civilization sites in Peru by at least 3,200 years ago and at Caballo Muerto in Peru from around 3,800 to 4,500 years ago.[52]
The avocado tree also has a long history of cultivation in Central and South America, likely beginning as early as 5,000 BC.[53] A water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Inca city of Chan Chan.[56]
The plant was introduced to Spain in 1601, Indonesia around 1750, Mauritius in 1780, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century, and the Ottoman Empire in 1908.[54] In the United States, the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856.[54]
The name avocado has been used in English since at least 1764, with minor spelling variants such as avogato attested even earlier.[57][58][59] The avocado was commonly referred to in California as ahuacate and in Florida as alligator pear until 1915, when the California Avocado Association popularized the term avocado.[54]
Requirements
As a subtropical species, avocados need a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination.[original research?] When even a mild frost occurs, premature fruit drop may occur; although the 'Hass' cultivar can tolerate temperatures down to −1 °C.[original research?] Several cold-hardy varieties[specify][which?] are planted in the region of Gainesville, Florida, which survive temperatures as low as −6.5 °C (20 °F) with only minor leaf damage. The trees also need well-aerated soils, ideally more than 1 m deep.[original research?] However, Guatemalan varieties such as "MacArthur", "Rincon", or "Nabal" can withstand temperatures down to −1.6 °C (29 °F) [60]
According to information published by the Water Footprint Network, it takes an average of approximately 70 litres (18 US gallons; 15 imperial gallons) of applied fresh ground or surface water, not including rainfall or natural moisture in the soil, to grow one avocado (283 L/kg [33.9 US gal/lb; 28.2 imp gal/lb]). However, the amount of water needed depends on where it is grown; for example, in the main avocado-growing region of Chile, about 320 L (85 US gal; 70 imp gal) of applied water are needed to grow one avocado (1,280 L/kg [153 US gal/lb; 128 imp gal/lb]).[61]
Increasing demand and production of avocados may cause water shortages in some avocado production areas, such as the Mexican state of Michoacán.[13][62] Avocados may also cause environmental and socioeconomic impacts in major production areas, illegal deforestation, and water disputes.[13][62] Water requirements for growing avocados are three times higher than for apples, and 18 times higher than for tomatoes.[62]
Harvest and postharvest
Commercial orchards produce an average of seven tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare.[63] Biennial bearing can be a problem, with heavy crops in one year being followed by poor yields the next.
Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 3.3 to 5.6 °C (37.9 to 42.1 °F) until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity; Mexican growers pick 'Hass' avocados when they have more than 23% dry matter, and other producing countries have similar standards. Once picked, avocados ripen in one to two weeks (depending on the cultivar) at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Some supermarkets sell ripened avocados which have been treated with synthetic ethylene to hasten ripening.[64] The use of an ethylene gas "ripening room", which is now an industry standard, was pioneered in the 1980s by farmer Gil Henry of Escondido, California, in response to footage from a hidden supermarket camera which showed shoppers repeatedly squeezing hard, unripe avocados, putting them "back in the bin", and moving on without making a purchase.[65] In some cases, avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop, but if the fruit remains unpicked for too long, it falls to the ground.
Breeding
The species is only partially able to self-pollinate because of dichogamy in its flowering. This limitation, added to the long juvenile period, makes the species difficult to breed. Most cultivars are propagated by grafting, having originated from random seedling plants or minor mutations derived from cultivars. Modern breeding programs tend to use isolation plots where the chances of cross-pollination are reduced. That is the case for programs at the University of California, Riverside, as well as the Volcani Centre and the Instituto de Investigaciones Agropecuarias in Chile.
The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. The two flowering types are A and B. A-cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. B varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning.
- A cultivars: 'Hass', 'Gwen', 'Lamb Hass', 'Pinkerton', 'Reed'
- B cultivars: 'Fuerte', 'Sharwil', 'Zutano', 'Bacon', 'Ettinger', 'Sir Prize', 'Walter Hole'[66][67]
Certain cultivars, such as the 'Hass', have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. In addition, due to environmental circumstances during some years, seedless avocados may appear on the trees.[68] Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.[69]
Propagation and rootstocks
Avocados can be propagated by seed, taking roughly four to six years to bear fruit, although in some cases seedlings can take 10 years to come into bearing.[70] The offspring is unlikely to be identical to the parent cultivar in fruit quality. Prime quality varieties are therefore propagated by grafting to rootstocks that are propagated by seed (seedling rootstocks) or by layering (clonal rootstocks). After about a year of growing in a greenhouse, the young rootstocks are ready to be grafted. Terminal and lateral grafting is normally used. The scion cultivar grows for another 6–12 months before the tree is ready to be sold. Clonal rootstocks are selected for tolerance of specific soil and disease conditions, such as poor soil aeration or resistance to the soil-borne disease (root rot) caused by Phytophthora cinnamomi. Advances in cloning techniques that can produce up to 500 new plants from a single millimetre of tree cutting have the potential to increase the availability of rootstocks.[71]
Commercial avocado production is limited to a small fraction of the vast genetic diversity in the species. Conservation of this genetic diversity has relied largely on field collection, as avocado seeds often do not survive storage in seed banks. This is problematic, as field preservation of living cultivars is expensive, and habitat loss threatens wild cultivars. More recently, an alternate method of conservation has been developed based on cryopreservation of avocado somatic embryos with reliable methods for somatic embryogenesis and reconstitution into living trees.[72][73]
As a houseplant
The avocado tree can be grown domestically and used as a decorative houseplant. The pit germinates in normal soil conditions or partially submerged in a small glass (or container) of water. In the latter method, the pit sprouts in four to six weeks, at which time it is planted in standard houseplant potting soil. The plant normally grows large enough to be prunable; it does not bear fruit unless it has ample sunlight. Home gardeners can graft a branch from a fruit-bearing plant to speed maturity, which typically takes four to six years to bear fruit.[74]
Pests and diseases
Avocado trees are vulnerable to bacterial, viral, fungal, and nutritional diseases (excesses and deficiencies of key minerals). Disease can affect all parts of the plant, causing spotting, rotting, cankers, pitting, and discoloration.[75] The pyriform scale insect (Protopulvinaria pyriformis) is known from Australia, South Africa, Israel, Italy, France, Spain, Cuba, Florida,[76] and Peru. It is normally found on avocado, and in Peru it is said to be the worst insect pest of the fruit. Certain cultivars of avocado seem more susceptible to attack by the scale than others.[77]
Cultivation by location
Cultivation in Mexico
Mexico is by far the world's largest avocado growing country, producing several times more than the second largest producer.[78] In 2013, the total area dedicated to avocado production was 188,723 hectares (466,340 acres), and the harvest was 2.03 million tonnes in 2017.[11] The states that produce the most are México, Morelos, Nayarit, Puebla, and Michoacan, accounting for 86% of the total. In Michoacán, the cultivation is complicated by the existence of drug cartels that extort protection fees from cultivators. They are reported to exact 2,000 Mexican pesos per hectare from avocado farmers and 1 to 3 pesos/kg of harvested fruit.[79] It is such a problem that the phrase blood guacamole has been adopted to describe the social effects in Mexico of the vast worldwide demand for its fruits.[80]
Cultivation in California
Avocados were introduced to California from Nicaragua in the early 1850s, when avocado trees imported from the Central American country were observed and reported growing near San Gabriel.[81][82][83] The avocado has since become a successful cash crop. About 24,000 hectares (59,000 acres) – as of 2015, some 80% of United States avocado production – is located in Southern California.[80]
Avocado is the official fruit of the state of California.[84] Fallbrook, California, claims, without official recognition, the title of "Avocado Capital of the World" (also claimed by the town of Uruapan in Mexico[85]), and both it and Carpinteria, California, host annual avocado festivals.
The California Avocado Commission and the California Avocado Society are the two major grower organizations and Calavo Growers is a major distributor.
Cultivation in Peru
'Hass' avocado production in Peru encompasses thousands of hectares in central and western Peru.[86] Peru has now become the largest supplier of avocados imported to the European Union and the second largest supplier to Asia and the United States.[87] The country's location near the equator and along the Pacific Ocean creates consistently mild temperatures all year.
'Hass' avocados from Peru are seasonally available to consumers from May through September and are promoted under the auspices of the Peruvian Avocado Commission, headquartered in Washington, D.C.
Cultivation in Chile
Chile has produced avocados for over 100 years with production increasing dramatically in the early 1980s due to global demand. New York magazine reported in 2015 that "Large avocado growers are draining the country's groundwater and rivers faster than they can replenish themselves."[80] 88% of total production and 99% of exported avocados from Chile are Hass avocados. Avocados are a staple fruit in Chile with 30% of production destined for the domestic market. No import tariffs are imposed on Chilean avocados by China, the United States, or the European Union due to free trade agreements.[88][89]
Cultivars
A cultivars
- A seedling from Miami, Florida. 'Choquette' bore large fruit of good eating quality in large quantities and had good disease resistance, and thus became a major cultivar. Today 'Choquette' is widely propagated in south Florida both for commercial growing and for home growing.[90]
- 'Gwen': A seedling bred from 'Hass' x 'Thille' in 1982, 'Gwen' is higher yielding and more dwarfing than 'Hass' in California. The fruit has an oval shape, slightly smaller than 'Hass' (100–200 g or 3+1⁄2–7 oz), with a rich, nutty flavor. The skin texture is more finely pebbled than 'Hass', and is dull green when ripe. It is frost-hardy down to −1 °C (30 °F).[91]
- 'Hass':
-
- The 'Hass' is the most common cultivar of avocado. It produces fruit year-round and accounts for 80% of cultivated avocados in the world.[35][92] All 'Hass' trees are descended from a single "mother tree" raised by a mail carrier named Rudolph Hass, of La Habra Heights, California.[34][92] Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September 2002.[35][92][93]
- 'Lula': A seedling reportedly grown from a 'Taft' avocado planted in Miami on the property of George Cellon, it is named after Cellon's wife, Lula. It was likely a cross between Guatemalan and Mexican types. 'Lula' was recognized for its flavor and high oil content and propagated commercially in Florida.
- 'Maluma': A relatively new cultivar, it was discovered in South Africa in the early 1990s by Mr. A.G. (Dries) Joubert. It is a chance seedling of unknown parentage.
- 'Pinkerton': First grown on the Pinkerton Ranch in Saticoy, California, in the early 1970s, 'Pinkerton' is a seedling of 'Hass' x 'Rincon'. The large fruit has a small seed, and its green skin deepens in color as it ripens. The thick flesh has a smooth, creamy texture, pale green color, good flavor, and high oil content. It shows some cold tolerance, to −1 °C (30 °F) and bears consistently heavy crops. A hybrid Guatemalan type, it has excellent peeling characteristics.[citation needed]
- 'Reed': Developed from a chance seedling found in 1948 by James S. Reed in California, this cultivar has large, round, green fruit with a smooth texture and dark, thick, glossy skin. Smooth and delicate, the flesh has a slightly nutty flavor. The skin ripens green. A Guatemalan type, it is hardy to −1 °C (30 °F). Tree size is about 5 by 4 m (16+1⁄2 by 13 ft).[citation needed]
B cultivars
- 'Fuerte': Commercialized in the U.S. from budwood imported from Atlixco, Mexico in 1911,[94] Fuerte was the dominant commercial variety in the U.S. for the first half of the 20th century.[95]
- 'Sharwil': Developed by James Cockburn Wilson (died 1990) with Frank Victor Sharpe in Tamborine Mountain, Queensland, Australia, in the 1950s, a portmanteau of Sharpe and Wilson.[96] Wilson also developed the Willard variety (Wilson and Hazzard), imported the Reed variety into Australia, and developed the Shepard variety. Sharpe OBE was later awarded a CMG in 1972 for services to the avocado industry. The variety originated in Guatemala.[97]
Other cultivars
Other avocado cultivars include 'Spinks'. Historically attested varieties (which may or may not survive among horticulturists) include the 'Challenge', 'Dickinson', 'Kist', 'Queen', 'Rey', 'Royal', 'Sharpless', and 'Taft'.[98]
Stoneless avocado
A stoneless avocado, marketed as a "cocktail avocado", which does not contain a pit, is available on a limited basis. They are five to eight centimetres long; the whole fruit may be eaten, including the skin. It is produced from an unpollinated blossom in which the seed does not develop.[99] Seedless avocados regularly appear on trees.[100] Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.[101]
Production
In 2020, world production of avocados was 8.1 million tonnes, led by Mexico with 30% (2.4 million tonnes) of the total (table). Other major producers were Colombia, Dominican Republic, Peru, and Indonesia, together producing 35% of the world total.[11] Despite market effects of the 2020 COVID-19 pandemic, volume production of avocados in Mexico increased by 40% over 2019 levels.[102]
In 2018, the US Department of Agriculture estimated that 231,028 hectares (570,880 acres) in total were under cultivation for avocado production in Mexico, a 6% increase over the previous year, and that 2 million tonnes would be exported.[103] The Mexican state of Michoacán is the world leader in avocado production, accounting for 80% of all Mexican output.[103][104] Most Mexican growers produce the Hass variety due to its longer shelf life for shipping and high demand among consumers.[103]
Market
Seventy-six percent of Mexico's avocado exports go to the United States,[105] with the free trade agreement between the US, Canada and Mexico in July 2020 facilitating avocado shipments within the North American free trade zone.[104] The Mexican domestic market was expanding during 2020.[104] Mexican avocado exports are challenged by growth of production by Peru and the Dominican Republic to supply the US and European markets.[104][102]
During the COVID-19 pandemic, Mexican avocado farmers restricted harvesting as the overall demand and supply chain slowed due to labor and shipping restrictions.[104][102] Later in 2020, demand in the United States and within Mexico increased at a time when American retail prices continued to rise.[102][105] During 2020 in the United States, month-to-month volume sales of avocados were similar to those of tomatoes at about 250 million pounds (110 million kg) per month.[105] A report issued in mid-2020 forecast that the worldwide market, which was US$13.7 billion in 2018, would recover after the end of the pandemic and rise to US$21.6 billion by 2026.[104]
Toxicity
Allergies
Some people have allergic reactions to avocado. There are two main forms of allergy: those with a tree-pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado; the second, known as latex-fruit syndrome,[106] is related to latex allergy[107] and symptoms include generalised urticaria, abdominal pain, and vomiting and can sometimes be life-threatening.[108]
Toxicity to animals
Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits,[109] rats, guinea pigs, birds, fish, and horses[110] can be severely harmed or even killed when they consume them. The avocado fruit is poisonous to some birds, and the American Society for the Prevention of Cruelty to Animals (ASPCA) lists it as toxic to horses.[111]
Avocado leaves contain a toxic fatty acid derivative, persin, which in sufficient quantity can cause colic in horses and without veterinary treatment, death.[112] The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart, and even death. Birds also seem to be particularly sensitive to this toxic compound.
The leaves of the Guatemalan variety of P. americana are toxic to goats, sheep, and horses.[113]
Uses
Nutrition
Raw avocado flesh is 73% water, 15% fat, 9% carbohydrates, and 2% protein (table). In a 100-gram reference amount, avocado supplies 670 kilojoules (160 kilocalories), and is a rich source (20% or more of the Daily Value, DV) of several B vitamins (such as 28% DV in pantothenic acid) and vitamin K (20% DV), with moderate contents (10–19% DV) of vitamin C, vitamin E, and potassium. Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin.[116]
Fat composition
Avocados have diverse fats.[117] For a typical one:
- About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid (table).[117]
- Other predominant fats include palmitic acid and linoleic acid.[117]
- The saturated fat content amounts to 14% of the total fat.[117]
- Typical total fat composition is roughly: 1% ω-3, 14% ω-6, 71% ω-9 (65% oleic and 6% palmitoleic), and 14% saturated fat (palmitic acid).[117]
Although costly to produce, nutrient-rich avocado oil has a multitude of uses for salads or cooking and in cosmetics and soap products.[4]
Research
In 2022, a prospective cohort study following 110,487 people for 30 years found that eating two servings of avocado per week reduced the risk of developing cardiovascular diseases by 16–22%.[118] The study involved replacing half a daily serving of saturated fat sources, including margarine, butter, egg, yogurt, cheese, or processed meats, with an equivalent amount of avocado.[118]
Culinary
The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods (high-fat meats and fish, dairy products). Having a high smoke point, avocado oil is expensive compared to common salad and cooking oils, and is mostly used for salads or dips.
A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air.[119] To prevent this, lime or lemon juice can be added to avocados after peeling.
The fruit is not sweet, but distinctly and subtly flavored, with smooth texture.[4] It is used in both savory and sweet dishes, though in many countries not for both. The avocado is common in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content.
Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. The flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.[120]
It is used as the base for the Mexican dip known as guacamole,[4] as well as a spread on corn tortillas or toast, served with spices. Avocado is a primary ingredient in avocado soup. Avocado slices are frequently added to hamburgers and tortas and is a key ingredient in California rolls and other makizushi ("maki", or rolled sushi).
-
Sliced avocado -
A guacamole mix (right) used as a dip for tortilla chips (left) -
-
Avocado in milk and sugar, a traditional dish from the Philippines where avocados are regarded as a dessert fruit, rather than savory -
Indonesian-style avocado milkshake with chocolate syrup -
Unusual avocado variety from Cebu, Philippines -
A mocha almond fudge avocado layer cake. Avocado is present within the layers of the cake. -
International
In Mexico and Central America, avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat. They are also commonly added to pozole. In Peru, they are consumed with tequeños as mayonnaise, served as a side dish with parrillas, used in salads and sandwiches, or as a whole dish when filled with tuna, shrimp, or chicken. In Chile, it is used as a puree-like sauce with chicken, hamburgers, and hot dogs; and in slices for celery or lettuce salads. The Chilean version of Caesar salad contains large slices of mature avocado.
Avocados in savory dishes, often seen as exotic, are a relative novelty in Portuguese-speaking countries, such as Brazil, where the traditional preparation is mashed with sugar and lime, and eaten as a dessert or snack. This contrasts with Spanish-speaking countries such as Chile, Mexico, or Argentina, where the opposite is true and sweet preparations are rare. With the exception of the Philippines, a former Spanish colony where avocados are traditionally used in sweet preparations and savory uses are seen as exotic.[121]
In the Philippines (where avocados were introduced from Mexico since before the 1700s),[121] Brazil, Indonesia, Vietnam, and southern India (especially the coastal Kerala, Tamil Nadu and Karnataka region), avocados are frequently used for milkshakes and occasionally added to ice cream and other desserts.[122] In Brazil, the Philippines[123] Vietnam, and Indonesia, a dessert drink is made with sugar, milk or water, and pureed avocado. Chocolate syrup is sometimes added. In Morocco, a similar chilled avocado and milk drink is sweetened with confectioner's sugar and flavored with a touch of orange flower water.
In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water, usually served with Vimto and a slice of lemon. It is also common to serve layered multiple fruit juices in a glass (locally called Spris) made of avocados, mangoes, bananas, guavas, and papayas. Avocados are also used to make salads. In Kenya and Nigeria, the avocado is often eaten as a fruit alone or mixed with other fruits in a fruit salad, or as part of a vegetable salad. In Ghana, they are often eaten alone on sliced bread as a sandwich. In Sri Lanka, their well-ripened flesh, thoroughly mashed or pureed with milk and kitul treacle (a liquid jaggery made from the sap of the inflorescence of jaggery palms), is a common dessert.[124] In Haiti, they are often consumed with cassava or regular bread for breakfast.
In the United Kingdom, the avocado became available during the 1960s when introduced by Sainsbury's under the name 'avocado pear'.[48] Much of the success of avocados in the UK is attributed to a long-running promotional campaign initiated by South African growers in 1995.[125] In Australia and New Zealand, avocados are commonly served on sandwiches, sushi, toast, or with chicken.
Leaves
In addition to the fruit, the leaves of Mexican avocados (Persea americana var. drymifolia) are used in some cuisines as a spice, with a flavor somewhat reminiscent of anise.[126] They are sold both dried and fresh, toasted before use, and either crumbled or used whole, commonly in bean dishes.[127]
See also
Explanatory notes
- ^ Intermingled in a trade or cultural sense, but not necessarily a genetic one.
References
- ^ Wegier, A., Lorea Hernández, F., Contreras, A., Tobón, W. & Mastretta-Yanes, A. 2017. Persea americana (errata version published in 2018). The IUCN Red List of Threatened Species 2017: e.T96986556A129765464. https://dx.doi.org/10.2305/IUCN.UK.2017-3.RLTS.T96986556A96986588.en. Downloaded on 01 May 2021.
- ^ "Persea americana Mill". World Flora Online. The World Flora Online Consortium. 2022. Retrieved 25 May 2022.
- ^ "Avocado History". Avocados From Mexico. 18 May 2017. Retrieved 24 September 2022.
- ^ Jump up to:a b c d e f g h Morton JF (1987). Avocado; In: Fruits of Warm Climates. Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN. pp. 91–102. ISBN 978-0-9610184-1-2.
- ^ "What's in a name?". University of California. Retrieved 27 March 2016.
- ^ Chen, H; Morrell, PL; Ashworth, V; de la Cruz, M; Clegg, MT (2008). "Tracing the Geographic Origins of Major Avocado Cultivars". Journal of Heredity. 100 (1): 56–65. doi:10.1093/jhered/esn068. PMID 18779226.
- ^ "Persea Americana Avocado".
- ^ Jump up to:a b Storey, W. B. (1973). "What kind of fruit is the avocado?". California Avocado Society 1973–74 Yearbook. 57: 70–71.
- ^ Rendón-Anaya, Martha; Ibarra-Laclette, Enrique; Méndez-Bravo, Alfonso; Lan, Tianying; Zheng, Chunfang; Carretero-Paulet, Lorenzo; Perez-Torres, Claudia Anahí; Chacón-López, Alejandra; Hernandez-Guzmán, Gustavo; Chang, Tien-Hao; Farr, Kimberly M.; Barbazuk, W. Brad; Chamala, Srikar; Mutwil, Marek; Shivhare, Devendra (20 August 2019). "The avocado genome informs deep angiosperm phylogeny, highlights introgressive hybridization, and reveals pathogen-influenced gene space adaptation". Proceedings of the National Academy of Sciences. 116 (34): 17081–17089. Bibcode:2019PNAS..11617081R. doi:10.1073/pnas.1822129116. ISSN 0027-8424. PMC 6708331. PMID 31387975.
- ^ "Growing avocados: flowering, pollination and fruit set". Government of Western Australia: Department of Primary Industries and Regional Development.
- ^ Jump up to:a b c d "Crops/World regions/Production quantity (pick lists) of avocados for 2020". Food and Agriculture Organization of the United Nations, Statistical Division (FAOSTAT). 2022. Retrieved 16 May 2022.
- ^ Dreher, Mark L.; Davenport, Adrienne J. (1 January 2013). "Hass Avocado Composition and Potential Health Effects". Critical Reviews in Food Science and Nutrition. 53 (7): 738–750. doi:10.1080/10408398.2011.556759. ISSN 1040-8398. PMC 3664913. PMID 23638933.
- ^ Jump up to:a b c Sommaruga, Ruben; Eldridge, Honor May (13 December 2020). "Avocado production: Water footprint and socioeconomic implications". EuroChoices. 20 (2): 48–53. doi:10.1111/1746-692x.12289. ISSN 1478-0917. S2CID 230594487.
- ^ "The Shocking Environmental Effects of Avocado Farming". Vox Nature. 17 May 2019. Archived from the original on 28 July 2022. Retrieved 26 April 2022.
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Further reading
- Bruce Shaffer; B. Nigel Wolstenhome; Anthony W. Whiley, eds. (2012). The Avocado: Botany, Production and Uses. CABI. ISBN 9781845937010.
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