fight their cancer. Keep forwarding as this will help others from time to
A Cancer Killer in the Kitchen - Ginger
The powerful healing effects of ginger have been well documented. It's a
proven remedy for upset stomach. Reams of studies show that it inhibits
inflammation. And there is substantial evidence that it fights cancer too.
For instance, a recent University of Michigan study showed that when
ginger was added to ovarian cancer cells in the laboratory, it caused the
cancer cells to self-destruct (a process known as "apoptosis"). In a
separate study at the University of Minnesota , researchers injected colon
cancer cells into mice that were bred to have no immune system.
Half of these mice were routinely fed gingerol, the main active
component in ginger. The researchers found that the mice that were fed
gingerol lived longer, their tumors were smaller, and the cancer did not
spread as widely as in the control group.
With all these health benefits, you should be using ginger as often as you
can. The best way I've found to get a healthy serving of ginger is to
juice it. (The brand of juicer I use is an Omega.) Two or three days a
week, I juice an apple or two, some carrots, spinach, broccoli, cabbage,
and a big piece of ginger root.
The ginger gives the drink a great flavor and a powerful anti-cancer kick.
I highly recommend that you try it.
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Healing and cleansing with barley
High in fibre, barley is also a kidney cleanser. Better yet, regular
intake of it helps prevent heart disease. BARLEY water was always a
regular drink when we were still living at home. Whenever we had to go
for a medical exam that included a urine test, my mum would make us drink
barley water a day before it to make sure we got a positive result!
My mother was a wise woman. I later found out from an Australian
naturopath that barley is known to be a kidney cleanser, and she happily
downed glasses of it at a meal we had in a coffee-shop here.
Barley is good for your intestinal health too. Try to eat the barley
grains you find in your drink or sweet broth with fu chook (beancurd skin)
and ginkgo nuts.
It's high in fibre which feeds the friendly bacteria in the colon and
helps speed up the transit of fecal matter in it. In this way it helps
prevent haemorrhoids and colon cancer.
The propionic acid and beta glucan from barley's insoluble fibre also help
lower cholesterol and prevent the formation of gallstones.
Eating barley regularly is a preventive step against heart disease as,
besides the fibre content, it is also high in niacin, a B vitamin good for
Diabetics should eat more barley as the fibre will prevent blood sugar
levels from rising too high. It also provides relief from constipation or
diarrhoea for those suffering from Irritable Bowel Syndrome.
Barley is rich in selenium which prevents cancer and relieves symptoms of
asthma and arthritis. It is a good source of manganese, copper and
Malt sugar comes from sprouted barley which, when fermented, is an
ingredient in beer and other alcoholic beverages.
Barley, whose Latin name is " hordeum vulgare" , has been cultivated for
more than 10,000 years.
Since ancient times, barley has been used for healing purposes and has
been known to the Chinese, Egyptians, Greeks and Romans. Athletes in
Greece and Rome in those days were known to eat barley bread to give them
Besides the usual things we do with barley, I enjoy having it in a western
soup. The larger pearl barley is used and I love the sticky bite of it.
Here's a recipe for barley soup:
Barley soup with roasted garlic
1 cup pearl barley
5 cloves whole garlic, roasted
2 litres chicken stock, steeped from 1 chicken breast simmered in three
2 tbsps vegetable oil
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
150g turkey ham, cut up
1 tsp ground white pepper
1 tsps sea salt or to taste
1 tbsp chopped parsley
1. Wash barley and soak it in a bowl of water for three hours. Drain.
2. Heat oil in pan and fry onions. Add carrots and celery, then the barley
and fry for three minutes.
3. Add chicken stock, pepper and roasted garlic and simmer over low heat
for at least an hour, or until barley is soft.
4. Add salt to taste and serve the soup garnished with chopped parsley.