The American Institute for Cancer states on their website, “Research has shown that most cancers can be prevented. Scientists now estimate that 60 percent to 70 percent of cancers are all preventable through currently available information and simple changes in diet and lifestyle.” With that encouraging statement in mind, this article addresses changes you can make in your day to day dietary lifestyle that will not only improve your health, but help you to avoid toxins that can increase your chance of cancer
BPA lined cans- This ingredient found in hard plastics and resins is used to coat metal cans. Laboratory studies in cells and animals have linked BPA to cancer, infertility, diabetes and obesity. Unless a canned item is labelled BPA free, it’s likely to contain bisphenol-A (BPA). BPA can also be found in numerous plastic products and dental composites.
Cured and Smoked Foods- Nitrates and nitrites act as preservatives to prevent food from spoiling, they also add color to meats. When cooked, nitrites and nitrates change into by-products called N-nitroso compounds, such as nitrosamines and nitrosamides. N-nitroso compounds are associated with an increased risk of cancer.
Farmed Fish- According to Food and Water Watch, farmed fish contain higher levels of chemical pollutants than wild fish, including PCB’s a known carcinogen. Due to overcrowding in fish farms, fish are more susceptible to disease increasing the use of antibiotic use. They are also more susceptible to sea lice, which means they are also treated with pesticides.
GMOs– Sadly GMOs (Genetically Modified Organisms) have infiltrated our food supply at an alarming rate. GMO foods should be avoiding. Look for GMO free labels on foods. To learn more about GMOS and their health risks go to:
Grilled Meat- Polycyclic aromatic hydrocarbons, or PAHs, are produced through certain types of combustion, such as the burning of coal or wood. An additional problem is created when fat from meat drips onto a fire, creating   a flare up and smoke, this allows the PAHs yo affix themselves to the food you’re cooking increasing your risk for carcinogenic exposure.
Hydrogenated Oils- Hydrogenated oils, also known as trans- fats are a man-made product. These oils have a chemical structure that has been altered to prevent the product from going rancid in order to increase their shelf life. The Harvard School of Public Health notes that trans fats promote immune system over-activity and inflammation and are linked to heart disease, stroke and diabetes, among other chronic diseases. In addition to being chemically extracted from their source, chemicals are also used to mask the odor and change the taste of the oil.
Microwave Popcorn– These bags are lined with Perfluoroalkyls, perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS) to prevent oil from soaking through the packaging. When heated, these chemicals leach into the popcorn; when ingested, they show up as blood contaminants. PFOA has been associated with tumors in animal organs (liver, pancreas, testicles and mammary glands in rats), and increases in prostate cancer in PFOA plant workers.
Non Organic Fruits & Vegetables– Conventionally grown crops are grown with pesticides, herbicides and GMO seeds. All of which are hazardous to your health. To learn more about the hazards of eating conventionally grown food read EWG’s 2015 “Shopper’s Guide to Pesticides in Produce”
Processed foods– Cured meats tend to be high in nitrites and nitrates, preservatives that can, in large amounts, potentially increase your risk of stomach and other cancers. Processed foods are generally full of white flours, sugars, oils, colors, flavorings and other unhealthy ingredients.
Refined Sugars- Researchers have found links between sugar and numerous issues such as unhealthy levels of blood fats, low HDL levels, increased risk for heart disease, higher blood triglyceride levels, obesity, immune suppression, arthritis and a host of other ills. Cancer cells thrive on sugar.
Soda/ Sports Drinks- There is no nutritional value in drinking soda or sports drinks. These drinks contain high fructose corn syrup, sugar, dyes, brominated vegetable oil (a flame retardant), aspartame and other chemicals. They rob your body of much needed vitamins and minerals.
Soy Protein Isolate– 90-95 percent of U.S.-grown soybeans, used to create soy protein isolate, are “Roundup ready,” which means they have been genetically altered to withstand herbicides. According to the American Dietetic Association, soy protein isolates are known to contain anti-nutrients that can develop or delay the body’s ability to digest food and absorb the nutrients into the blood stream. Soy goes through a highly industrial manufacturing process of acid washing in aluminum tanks. Aluminum is highly toxic to the nervous system and kidneys
Sugar- Cancer cells thrive on sugar and any food that converts to sugar, such as grains, pastas, carbs, breads and most fruits. So for those who are dealing with cancer, eliminating sugar is key. For those who are looking to maintain health, eating a balanced diet that includes fruit is not as big of an issue.
White Flour- Commercially grown grains begin with seeds that are treated with fungicide. The plants are then sprayed with pesticides. They are harvested and stored in bins coated with insecticides. Which all increase your toxic load. Grains are then processed in high temperature, high speed rollers. Chlorine oxide in the form of a chlorine gas bath is used as a whitener, as well as an aging agent. What you end up with is a starch devoid of nutrients and full of toxins.
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Our homes are filled with plastics, and most of us don't really know what they're made of -- or whether they're safe. EWG has put together these tips to help you choose better plastics and plastic alternatives for your family:
The toxicity of plastics is not fully understood or adequately tested. What we do know is that most plastics contain chemical additives to change the quality of the plastic for its intended use (examples are to make it softer or resistant to UV light). Some of these ingredients or additives we know are harmful, like the plastics chemical bisphenol-A (BPA) and the plastic softeners called phthalates. Others, we just don't know enough about.
We also know that plastics chemicals routinely migrate, or leach, into the food and water they contain. While the amount may be small, it has not been proven safe. As former EWG senior scientist Dr. Anila Jacob told Web MD,
Although most of the chemicals making the culinary crossing are considered "safe," Jacob tells WebMD that's generally not because they've been proved safe, but rather they haven't been proven to be unsafe.
"There is very little published research on the potential adverse health effects of chemicals that leach from plastic food containers, so it's difficult to say they're safe with any degree of certainty, especially with long-term use," says Jacob.
BPA and phthalates, however, are better understood. They are both potent hormone disruptors that are increasingly linked to health effects like brain and behavior changes, cancer, and reproductive system damages.
Plastics are continually changing and there are unknowns. Use them with caution, especially those that are commonly found in our households and have contact with our food and our bodies.
Because plastics are ubiquitous today, choose them carefully to minimize your exposures. Avoiding them altogether isn't practical, so we suggest you focus on those that are likely to come into contact with your mouth -- the most common way chemicals in plastic consumer products enter the body. Plastic chemicals touch your mouth in a number of ways: from your hands and your food and drink. This is especially important for young children, who frequently put hands and objects in their mouths.
Plastics to avoid:
  • Stay away from toys marked with a "3" or "PVC" (PVC stands for polyvinyl chloride, commonly called vinyl). PVC is often mixed with phthalates, a toxic additive that makes plastic more flexible. While phthalates were recently banned in new children's toys, they may be in toys made before February 2009 when the ban went into effect, as well as in shower curtains, inflatable beach toys, raincoats and toys for children older than 12.
  • Avoid polycarbonate containers (sometimes marked with a #7 or "PC"). These plastics are rigid and transparent, like plastic food storage containers and water bottles, among other things. Trace amounts of BPA can migrate from these containers, particularly if used for hot food or liquids. Soft or cloudy-colored plastic does not contain BPA.
    A recent study from Harvard University found that college students drinking their cold drinks from polycarbonate bottles had 93% more BPA in their bodies than during the weeks that they drank liquids from other containers.
    We recommend the use of glass and ceramic instead of plastics. When you have no choice, plastics marked with a #1, 2, 4, or 5 don’t contain BPA and may be better choices.
How to handle plastics:
When you do use plastics, handle them safely. We suggest that you:
  • Don't microwave food or drinks in plastic containers -- even if they claim to be "microwave safe." Heat can break down plastics and release chemical additives into your food and drink. Microwaves heat unevenly, creating hot spots where the plastic is more likely to break down.
  • Use plastic containers for cool liquids -- not hot.
  • Don't reuse single-use plastics. They can break down and release plastics chemicals when used repeatedly.
  • Avoid old, scratched plastic water bottles. Exposures to plastics chemicals may be greater when the surface is worn down.
  • Wash plastics on the top rack of the dishwasher, farther from the heating element, or by hand. This will reduce wear and tear.
  • Don't allow your baby or young child to handle or chew on plastic electronics (the remote, your cell phone) because they may be treated with fire retardants (learn more about fire retardants and how to reduce your family's exposure in a another Healthy Home Tip).
  • Wash children's hands before they eat.
Where mouth contact is likely, stay away from plastics. There are a wide variety of safer alternatives available to meet your family's needs. Some ideas are:
For the kids
In the kitchen
  • Ceramic or glass food containers (like Pyrex) are better to store and heat your food and drink.
  • When using an electric mixer, choose glass or Pyrex instead of plastic to avoid chipping bits of plastic into your food.
  • Lay natural flooring instead of vinyl.
  • Use wooden cutting boards -- but care for them properly to minimize bacteria.
  • Cover food in the microwave with a paper towel instead of plastic wrap.
In the bathroom
  • Pick a cotton shower curtain instead of vinyl.
  • In the tub, play with cotton washcloths, finger puppets, wooden toy boats and lightweight aluminum cups instead of soft plastic bath toys and books.

Човекът феномен, който живя 256 години

Човекът феномен, който живя 256 години

Когато през 1933 година умира обикновеният китайски билкар Ли Чинг-Юн, новината за неговата смърт обикаля всички водещи издания на различни страни. С какво скромният китаец е заслужил вниманието на вестникарите от цял свят? С това, че Ли, по собствените му думи, е живял 197 години, а ако се вярва на официалните записки – те са 256.
Според копие на некролога, публикувано в New York Times на 6 май 1933 г., Ли Чинг-Юн е починал на възраст 197 години. „Дръж сърцето си спокойно, седи като костенурка, ходи бодро като гълъб, спи като куче“ – това е тайната на дълголетието. Говори се, че възрастта на Ли Чинг-Юн в момента на смъртта е била 256 години. Той е погребал 23 жени, от които е имал 180 деца, и първите сто години от своя живот е събирал билки.“
Китайският билкар се хранел основно с ориз, пиел чай и отвари. Ли отдавал предпочитание на отварата от диви плодове, които според него възобновявала работата на органите, разреждала кръвта и стимулирала мозъка.
Откъде се е взела разликата от 59 години между официалната дата на раждане и тази, която е огласявал самият Ли Чинг-Юн? Колкото и да е странно, от главата: изследователи смятат, че старецът просто е забравил истинската дата на своята поява на бял свят.

За биографията на билкаря за съжаление не е известно много. Знае се само, че е роден през 1677 година в провинция Съчуан. На десет години се научил да чете и пише и вече бил успял да посети Гансу, Шанси, Тибет, Анам, Сиам и Манджурия, където събирал билки. С това се занимавал през следващите сто години, след което започнал да продава билки, събрани от други.
През 1748 г., на 71-годишна възраст, Ли Чинг-Юн се преместил от Чуй Цзян Си в Кай Сян, където се присъединил към китайската армия в качеството на преподавател по бойни изкуства и тактически съветник. През 1927 година, тоест след 179 (!) години, Ли посетил 43-годишния генерал Ян Сен в провинция Съчуан. Генералът бил очарован от младеещия вид на Ли и неговата сила и доблест.
При военачалника била направена и най-известната снимка на Ли Чинг-Юн. По-късно генералът описал външността на своя 250-годшен гост по следния начин: „Той имаше добро зрение и бодра крачка, ръстът му – седем фута, имаше дълги нокти и румено лице.“
Обстоятелствата около смъртта на билкаря са неизвестни. Някои казват, че той е починал от естествена смърт, а други твърдят, че преди смъртта си е казал пред приятели: „Направих всичко, което беше нужно, в този свят. Сега си отивам вкъщи“, след което се преместил в отвъдното.
След смъртта му генерал Ян Сен се заел с изясняване на истинската възраст на своя гост. Той написал доклад, който по-късно бил публикуван. Разпитаните през 1933 година жители на провинция Съчуан си спомняли, че са виждали Ли още като деца и че за цялото време, в което го познавали, той не се променил. Други разказвали, че билкарят е дружал още с техните дядовци. Но истинската история на жизнения път на Ли Чинг-Юн може завинаги да остане тайна.
Все пак има някои свидетелства от негови съвременници. През 1930 година проф. Уу Чонг-Шие от университета Ченду открил документи на императорското правителство на Китай, в които имало и поздравления за Ли с неговия 150-годишен юбилей, датирани от 1827 година, а след това и за 200-годишния му юбилей.

Питер Келдер, автор на книгата „Древните тайни на младостта“, споменава история, разказана от един от учениците на Ли, тайчи чуан майстора Да Лиу. Според Лиу на възраст 130 години неговият учител се срещнал в планините с отшелник, който го научил на изкуството багуаджан и медитативната система ци гун. Ли сам разказал на Да Лиу, че дължи дълголетието си на изпълненията на упражнения – „редовно, правилно и със себеотдаване“ – в продължение на 120 години.
А д-р Ян Жин-Мин обяснява дълголетието на Ли с това, че голяма част от живота си е прекарал в планината.
Ако сведенията за датата на раждане на Ли са верни, той с пълно право може да се нарече най-дълголетният човек на Земята, макар че на Запад поставят това под съмнение. Днес официално за най-старата жителка на планетата се смята французойката Жана Луиза Калман, починала през 1997 година на възраст 122 години.
И все пак майсторите на древните китайски практики в един глас твърдят – независимо дали Ли Чинг-Юн е бил реален човек, или митичен персонаж, неговият живот за тях е източник на вдъхновение..




Turmeric is a powder that comes from the root of the Curcuma longa plant. This plant is part of the ginger family. The powder is golden in color and has an interesting taste and aroma. Some describe the taste as peppery, bitter, and warm. The aroma, however, is closer to that of an orange or ginger. (Source)
It is commonly used as a seasoning in food and can also be used as a dye for clothes. Turmeric’s health benefits are vast, but not very well known.

Here are 6 incredible benefits of daily turmeric consumption.

1. Anti-Inflammatory

There is a compound found in turmeric that acts as a strong anti-inflammatory. This compound is called curcumin, and studies have found it to be an excellent compound of choice for fighting inflammation of all kinds. Inflammation can be the cause of many diseases including inflammatory bowel disease, pancreatitis, arthritis, and chronic anterior uveitis. (Source)

2. Brain Protection

Curcumin, the compound mentioned above, is also shown to increase cognition in humans. Cognition is the ability to know and understand through our senses. Cognitive disorders make one’s ability to learn successfully from the environment difficult. Such disorders include dementia and Alzheimer’s. These disorders are linked to lower levels of Brain-Derived Neurotrophic Factor (BDNF), and curcumin may be able to increase BDNF levels in the brain. This could lead to a delay or even reversal in some cognitive disorders. (Source)

3. Can Reduce Risk of Cancer

Curcumin, which is found in turmeric, has shown the ability to fight more than one type of cancer. This has led some researchers to look into the past to find an answer to our current health problems.
“The activity of curcumin reported against leukemia and lymphoma, gastrointestinal cancers, genitourinary cancers, breast cancer, ovarian cancer, head and neck squamous cell carcinoma, lung cancer, melanoma, neurological cancers, and sarcoma reflects its ability to affect multiple targets. Thus, an “old-age” disease such as cancer requires an “age-old” treatment.” (Source)

4. Improved Digestion

Turmeric can be used to help treat a variety of digestive problems, including digestive tract inflammation and reduction of gas and bloating. Just a little daily can help with almost any condition. (However, those with gallbladder disease should not take turmeric due to over-stimulation.) (Source)

5. Heart Health

Curcumin has also been shown to reduce bad cholesterol (LDL), remove plaque buildups in the arteries, and prevent blood clotting. Researchers are still studying it for its heart health benefits. (Source)

6. Arthritis Help

Curcumin is known to possess anti-arthritic properties. A study was performed on a group of 45 people. Those who had curcumin in their daily regimen had the highest improvement in arthritis symptoms. (Source)

To learn more about the wonder that is turmeric, take a look at this video by Dr. Axe!

What do you think?

Turmeric Recipes – Golden Paste

Turmeric Recipes – Golden Paste

This is the Number One Golden Paste (GP) recipe that has been tried and tested by thousands of TUG users across the globe.
This recipe may be used for humans as well as animals.
  • 1/2 cup (125 mls/60gms) turmeric powder
  • 1 cup water (250 mls) PLUS 1 cup water in reserve, if needed
  • 1/3 cup (70 mls) cold pressed Olive or Coconut oil
  • 1 1/2 teaspoons freshly ground black pepper (7.5 mls/3gms)

Omit pepper if you cannot tolerate it. The absorption of turmeric will still be improved by cooking the paste AND by the inclusion of oil, BUT remember it will be less effective without the pepper.
Place turmeric and water in pan, stirring over gentle heat until you have a thick paste. This should take about 7-10 minutes and you may need to add additional water along the way.
Add the freshly ground pepper and oil AT THE END of cooking. Stir well (a whisk is ideal) to incorporate the oil and allow to cool.
The Golden Paste will keep for 2 weeks, refrigerated
Freeze a portion if you think you have too much to use within two weeks.
Use for Golden Milk, Smoothies, stir into Yoghurt, add to your dinner plate as a condiment… AND don’t forget your pet’s dinner plate or your horse feed … run wild!

Learn more about Turmeric Benefits HERE > 6 Good Reasons to add Turmeric.
For Dosage guidelines
For more suggestions on How to Include Turmeric into your everyday meals check out our Turmeric Recipes page.
Watch Lily Banhidy’s short Video below on How to make Golden Paste & Golden Paste Blobs (so you can take GP on the go).
If you would prefer the convenience of capsules then we suggest you make your own OR BUY from our recommended supplier: See Banner at the top of this page – these capsules contain organic turmeric with at least 3-5% curcumin.

This Is What Happens To Your Body If You Eat 1 Teaspoon of Turmeric Every day

This Is What Happens To Your Body If You Eat 1 Teaspoon of Turmeric Every day

In India, turmeric has been used and crowned the “Queen of all Spices” for over 2500 years. Although it was first used as a dye, over the centuries its true healing powers slowly came to light.
Long known for its anti-inflammatory, antibacterial, and detoxing properties, recent studies reveal how this natural wonder can treat diseases such as Alzheimer’s and cancer, too.
Here are 7 proven ways on how turmeric can improve your health and happiness. I’m sure that after reading this article you will start adding this miracle spice to your diet every day.

1.      Fights inflammation naturally

Chronic inflammation is believed to be the culprit of many of our modern diseases. Curcumin, or turmeric’s active compound, is found to be a potent anti-inflammatory compound which matches or even exceeds the effectiveness of many anti-inflammatory drugs available. (1)

2.      Protects your brain

Cognitive disorders such as dementia and Alzheimer’s are often linked to decreased levels of Brain-Derived Neurotrophic Factor (BDNF), which is a type of growth hormone.  Researchers have found that curcumin positively influences the levels of BDNF and may delay or even reverse many brain diseases or age-related decline of our brain functions. (2)

3.      Reduces the risk of several types of cancer

Turmeric may be one of the most potent natural anti-cancer substances out there.  Not only can it prevent cancer growth, but inhibits the development and spread as well and may even hold the natural cure for this dreadful disease. (3)
For more info, also read: Turmeric and Cancer: How a Cooking Spice Can Cure a Dreaded Disease

4.      Improves digestion

Eating turmeric on a daily basis stimulates the gallbladder, reduces bloating and gas, and prevents inflammation of the digestive tract.  However, when suffering from a gallbladder disease, turmeric should not be taken on a daily basis to avoid overstimulation, which can make things worse. (4)

5.      Protect your heart

Curcumin has shown to reduce LDL (or bad) cholesterol, prevent blood clotting, and remove plaque build-ups in the arteries. (5)

6.      Soothes symptoms of Arthritis

Although more research is needed in this field, many people report various improvements of their condition. It helps them fight chronic inflammation and reduces the pain too. Some even claim curcumin supplements work better than many OTC or prescribed drugs available on the market today. And without any side-effects. (6)

7.      Delays aging and improves longevity

Free radicals and inflammation are believed to play a major role in aging and curcumin affects both. And given that it also protects our heart and fights cancer, which are 2 of the biggest killers in today’s world, it obviously benefits longevity too. (7)
These benefits are only the tip of the iceberg of what turmeric can do for you.
To improve overall health and happiness, add 1 teaspoon of turmeric to smoothies, juices, soups, curries, stir-fries, homemade cultured sodas, and dressings on a daily basis.
FYI: curcumin, or turmeric’s most active and healing compound, is poorly absorbed by our body. Luckily there are a few ways to up the absorption by up to 2000 percent. Adding a pinch of black pepper is one of them.

Turmeric Fights Inflammation and Cancer: Here is How Much You Should Take and How Often

Turmeric Fights Inflammation and Cancer: Here is How Much You Should Take and How Often

Historically, spices are treasured for the unique flavors they bring to food and for their healing properties.
Most spices provide some health benefits.
But one spice that shines for its medicinal benefits is turmeric.
You may have seen turmeric in the news as a potential treatment for diseases as diverse as arthritis, cancer, diabetes, heart disease, psoriasis, and Alzheimer’s.
But does this spice live up to its press?
And can you get the benefits of turmeric from food alone or should you take a turmeric supplement?
Turmeric and curcumin are often used interchangeably. What’s the difference between them?
Here’s everything you need to know about the health benefits of turmeric.
Turmeric is a spice that comes from the root ofCurcuma longa, a beautiful flowering tropical plant native to India.
Turmeric has been used for healing for thousands of years going back to Ayurveda, India’s 5,000-year-old natural healing system. (1)
Cooking residue found on pottery shards shows that people in parts of Asia cooked with turmeric 4,500 years ago. (2)
It is one of several spices used to make curry powder, an essential ingredient in south Asian cuisine.
It’s usually used dry, but the root can also be grated fresh like ginger.
This versatile spice was used traditionally to improve digestion, dissolve gallstones, relieve arthritis, and alleviate symptoms of allergies and colds. (3, 4)
It was applied externally for wounds and skin conditions.
It was also used as a beauty treatment. (5)
Soaps and creams containing turmeric are experiencing a surge in popularity today.
Turmeric paste is still applied to the skin of both the bride and groom in a ceremony before marriage in some parts of India, Bangladesh, and Pakistan to beautify skin and as a form of good luck.

The Relationship Between Turmeric and Curcumin

Many websites, even authoritative medical sites, incorrectly use the terms turmeric, curcumin, and even curry powder interchangeably.
This makes it hard to understand the information on turmeric.
Let’s clear up any confusion.
Curry powder is a mix of many spices including the spice turmeric.
Turmeric contains hundreds of compounds, each with its own unique properties.
But of all the compounds in turmeric, curcuminis by far the most promising and is the most widely studied.
Curcumin is not unique to turmeric, it is also found in ginger, another spice with a long history of medicinal use.
You can find many websites that make unrealistic claims about turmeric.
A few natural health websites boldly state that turmeric has been proven beneficial for over 600 ailments.
But the vast majority of studies were done on the isolated compound curcumin, not turmeric.
The National Center for Complementary and Integrative Health says this about turmeric studies: “… there is little reliable evidence to support the use of turmeric for any health condition because few clinical trials have been conducted.” (6)
Why would this be?
It’s easier to study a compound like curcumin which can be isolated and standardized and acts more drug-like than spice-like.
But the overriding reason may be that there is little monetary incentive to research a spice that’s already found in millions of kitchens worldwide unless it can be transformed into a substance that can be patented.


  ЯМР НА ГРЪБНАЧНИЯ СТЪЛБ И ВЪЗМОЖНИ ЗАБОЛЯВАНИЯ НА ВЪТРЕШНИТЕ ОРГАНИ Съвременната медицина е доказала връзката между увреждането на отделни...