Ginger/Garlic Tea

Ginger/Garlic Tea is excellent for so many things. 

  1. Weight loss

  2. Water weight

  3. Inflammation/Swelling

  4. Cleans out the arteries/ helps remove plaque

  5. Helps lower blood sugar

  6. Helps lower cholesterol levels

  7. Helps lower blood pressure

  8. Helps with digestive problems

  9. Helps rid the body of toxins

10. Helps prevent and decrease cancer

HOW TO MAKE THE TEA:

1. Get a 32 oz. Mason Jar

2. In a sauce pot, put in 36 oz. of filtered water + 4 inches of ginger root thinly sliced (1/8 to 1/4” thick). Do not peel, only wash the peel, as this has lots of healthful properties in it. Turn the flame on high.

3. Next peel and slice 4 good sized fresh garlic cloves (don't use the already peeled garlic and not the whole bulb, but the cloves) and add to the pot.

4. When water comes to a rapid boil, turn flame low, cover with lid and simmer x 15 minutes.

5. When time is up, let cool to warm, strain into 32 oz. Mason Jar and add couple of teaspoons of honey (optional) with fresh lemon juice. (Also, optional)

6. Make this every day for at least 30 days.

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Garlic and Cancer

One vegetable in particular---garlic---contains substances that are especially powerful weapons against cancer, says the American Institute for Cancer Research.

Cell culture studies have shown that garlic can help cancer cells die off, reports the American Cancer Society. The National Cancer Institute also says that garlic can induce the death of cancer cells and that garlic can reduce the rate at which cancer cells proliferate, thereby slowing the progression of cancer in the body. In laboratory studies, garlic has killed leukemia cells, and in animal studies, garlic has killed cancer cells in the lungs, breasts, stomach, esophagus, and colon, according to the American Institute for Cancer Research.

Dr. Sujatha Sundaram, a researcher at Pennsylvania State University, found that it caused human bowel cancer tumour cells to shrink and die when transplanted into mice.

Dr. Sundaram was also responsible for finding another compound found in garlic that slowed the growth of breast cancer in rats.

Suggestion: Use Raw Garlic in your salads.

Raw Garlic: It is very well known that garlic contains all the elements except Vitamin D. It is also known that garlic essence warms the body and promotes better circulation of the blood .... Allicin, an oily substance contained in garlic, diluted as much as 200 times can kill typhoid germs. Its indeed Natural antibiotic!

 

Garlic Poultice

One of the Amazing natural remedy when someone in family is sick is garlic! Garlic is known to have strong antibacterial, antiviral, and antifungal properties…and there are no known side effects (other than smelling like garlic!) The most used garlic remedy in our household is a garlic poultice. It’s super easy to make and very effective! We use it on everyone (babies and adults) and it has helped to reduce fevers and to get rid of coughs & congestion. You can use garlic poultices on yourself (like if having flu-like symptoms) and it will make a huge difference!

HERE’S HOW TO MAKE ONE:

First, get a few paper towels or a cheesecloth and lay it on the counter.

Second, crush or mince a few cloves of garlic into the middle of the paper towel or cheesecloth.

Third, fold the paper towel or cheesecloth to cover the garlic area. You can even staple it so it won’t fall out, but you don’t have to do that.

Fourth, get the paper towel or cheesecloth wet with hot water (but NOT boiling).

Lastly, put the wet garlic poultice on whatever area is bothering you. For example, if you have a cough/congestion then you would put it on your chest. You can also put it on the bottoms of your feet if the smell bothers you. Just make sure you don’t leave it on too long (more than around 90 seconds) because garlic can eventually cause burns. To avoid burning add some Olive oil or Castor Oil.

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Garlic

Garlic is one of the most diverse ingredients in the culinary world. Garlic is featured in many types of cuisine, from Chinese to Italian to Indian. There are more than 600 varieties of garlic, which can be categorized into 17 subgroups. Garlic tastes great and is great for your health. Garlic was used for healing by the Egyptians and was cherished by the Romans.

Garlic is a way to add flavor to food without adding calories or fat. One clove of garlic has only 4 calories. It's also very low in saturated fat, cholesterol and sodium. Garlic is a good source of calcium, phosphorus and selenium, Vitamin C, Vitamin B-6 and manganese.

Garlic helps reduce inflammation in the body and lowers blood pressure. It's also loaded with omega 3 and 6 fatty acids, is a natural blood thinner and has a dilating effect on blood vessels.

Garlic has the ability to activate liver enzymes that helps your body flush out toxins. Garlic also holds high amounts of allicin and selenium, two natural compounds that aid in liver cleansing.

Take whole bulbs of garlic and bake them until they soften like butter. It is delicious on whole grain bread. Add fresh garlic to stews and bean dishes.

While it has experienced overwhelming popularity in kitchens throughout the world, garlic bulb extracts may also help calm the stomach, improve circulation, and support healthy cardiovascular function. In fact, more than 250 publications have shown that garlic supports and strengthens the cardiovascular system.

A flavorful shield against infection, colds, and heart disease, this herb is well worth its lingering aroma (reason why when using uncooked garlic for health benefits to only use a clove you just cut, crushed, diced etc. & not use older garlic or jar minced garlic, or garlic powder etc.)

A piece of garlic with its mesmerizing aroma and the enticing flavor has very impressive health benefits too. It’s all because of a sulphur component that garlic contains called allicin which is a very powerful antibiotic and an extra effective agent to increase the immunity in the human body.

When a garlic clove is cut, the exposure to air releases 200 compounds with myriad medicinal abilities. The compound, allicin, is responsible for garlic’s legendary antibacterial properties. Allicin also keeps fungus and yeast infections in check and significantly increases immunity to the common cold. More important, the stinking rose reduces risk for atherosclerosis, the cause of most heart attacks and strokes, and evidence suggests that it may impede hypertension and cancer. Garlic contains high levels of selenium, which has anticancer efficacy, and components that form glutathione, the most powerful antioxidant the body manufactures, which thwarts cancer and diabetes. (How to save some of the health benefits of garlic during cooking, but you still only use a garlic clove).

CHOOSE IT & USE IT

Use garlic liberally, aiming to consume several cloves a day. Excessive heat destroys allicin, but letting freshly chopped garlic sit for 10 minutes before cooking helps retain allicin’s healing powers. To eat a lot at once, slice the top off of a head of garlic and set it aside for 20 minutes. Then roast it for 30 minutes in a 350° oven, and spread the softened cloves on whole-wheat bread.

INTERESTING FACTS ABOUT GARLIC:

• April 19th is National Garlic Day.
• Garlic has been used to prevent tick bites.
• The Spanish have long used garlic as a preservative.
• Hippocrates, Aristotle and Pliny cited numerous therapeutic uses for garlic.
• Research has proven that garlic can suppress the growth of unhealthy cells.
• Builders of the ancient pyramids were said to eat garlic daily for enhanced endurance and strength.
• Garlic provides sulfur compounds that are beneficial to the circulatory system and help maintain healthy cholesterol levels.
• Roman emperors couldn’t eat enough garlic, as it was considered an antidote to poisons which were very popular in certain political circles of the time.
• Garlic is regarded as one of the most effective remedies to maintain a normal blood pressure. It also calms the pulse, supports normal heart rhythm, and relieves symptoms such as: dizziness, shortness of breath, and chest pain.
• Recently, researchers have published summaries of some of the positive data on garlic. They found that garlic is able to stimulate T-lymphocyte and macrophage action, promote interleukin-1 levels, and support natural killer cells. Strong activity of these key cells promotes healthy immune system function, and strengthens the body’s defenses.

ODORLESS GARLIC CAN HELP:

• Support healthy blood pressure & cholesterol levels
• Fight infections
• Maintain a healthy body weight
• Purify the blood
• Fight various illnesses
• Boost energy levels
• Regulate and improve intestinal health
• Fight and expel parasites and worms
• Maintain a healthy blood sugar level
• Reduce sensitivity to allergens and strengthen the body’s defenses against allergies
• Boost the immune system by supporting the body’s “natural killer” cells.

AMAZING FACTS

• Garlic is considered both a vegetable and an herb and is a member of the lily family.
• Garlic has been used medicinally for thousands of years since ancient Greek and Roman times.
• Garlic contains 17 amino acids. Amino acids are essential to nearly every bodily function, and make up 75% of the human body. Every chemical reaction that takes place in your body depends on amino acids and the proteins that they build.
• Fresh garlic is an excellent source of allicin, a compound that causes blood vessels to open up so they can carry greater amounts of blood and oxygen to the heart.
• There are over 300 varieties of garlic grown worldwide. One of the most common varieties is American garlic, with white, papery skin and strong flavor. Italian and Mexican garlic have a pinkish-purple skins and slightly milder-flavored varieties.
• Compounds found in garlic also help to prevent platelet clumping. In this way, garlic acts as a natural blood thinner. This is why garlic compounds should be used with caution in people who are taking prescription blood thinners or aspirin.

LET’S LOOK AT THE ADVANTAGES OF GARLIC:

*GARLIC SHEDS CHOLESTEROL FROM YOUR BODY:

Studies around the world says that Dietary garlic in reasonable doses may reduce the high levels of “bad cholesterol” from human body.

* GARLIC IS AN APHRODISIAC:

Generally a mouthful of fresh garlic might not sound like the best start to a romantic evening, but garlic had a reputation as anaphrodisiac (the food of love). This is connected with its classification as a "hot" herb. Tibetan monks were forbidden from entering the monasteries if they had eaten garlic. It stirs up passions due to its ability to increase the circulation.

* GARLIC IS AN ANTIOXIDANT AND POWERFUL ANTIBIOTIC:

Garlic is probably nature's most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. A literature search on garlic and its antioxidant potential churned up a surprisingly large amount of data, some of it good, some bad and some of its definitely ugly. Various preparations of garlic, mainly aged garlic extract (AGE), have been shown to have promising antioxidant potential.

So, readers, make your lives extraordinary with slight changes in your diet. Add garlic and feel the change. Be healthy.

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Got info from other sources...some from here:

http://www.vegetariantimes.com/article/healing-foods-garlic-2/

http://www.myhealthtips.in/2013/05/the-healthy-miracles-of-garlic.html

Fruits And Vegetables For Anti-Aging And Longevity

FRUITS:

Pineapple promotes joint health and reduces asthma inflammation. Pineapple is high in vitamin C and also contains bromelain, an enzyme that promotes digestion, reduces arthritis, prevents swelling after trauma, relieves sinusitis, reduces angina, and suppresses appetite.

Blueberries restore antioxidant levels and reverse age-related brain decline. They also prevent urinary tract infections. Blueberries are rich in compounds that strengthen collagen structure. Their distinctive blue color comes from anthocyanins, powerful antioxidants that are so prevalent in blueberries that they push blueberries right to the top of the antioxidant champion food tree. There are at least five types of anthocyanins in blueberries, and blueberries contain more antioxidants than other super foods.

Tomatoes reduce inflammation and lower the risk of developing cardiovascular disease and esophageal, stomach, colorectal, lung, and pancreatic cancer. Packed with the antioxidant lycopene, which helps prevent degenerative diseases and reduce the risk of certain cancers, tomatoes also help fight inflammation.

Apples support immunity, fight lung and prostate cancer, and lower Alzheimer's risk. Apples provide a wide range of phytonutrients such as catechin, quercetin, phloridzin, and chlorogenic acid, which act as antioxidants to fight disease. Apples also contain fiber and flavonoids.

Avocados reduce liver damage, lower the risk of oral cancer, and help reduce high cholesterol.

Bell Peppers (Red) help prevent sunburn, build cardiovascular health, and decrease the risk of certain cancers, including lung, prostate, ovarian, and cervical cancer. Peppers are a good source of vitamin C, in fact they are HIGHER than oranges.

Blackberries build bone density, suppress appetite, and enhance fat burning. Blackberries are rich in bioflavonoids.

Cantaloupe enhances the immune system, protects against sunburn and swelling, and acts as a natural diuretic. It contains a compound called adenosine, which thins the blood and relieves angina.

Cherries help reduce the pain of arthritis and gout, lower high cholesterol, and decrease inflammation. Cherries contain high amounts of the compound keracyanin, the agent responsible for healing gout, as well as high levels of bioflavonoids.

Cranberries help ease prostate pain and protect against lung, colon, and leukemia cancer cells. Cranberry juice is also effective in preventing urinary tract infections. Cranberries are high in vitamin C.

Kiwifruit helps fight wrinkles, lowers the risk of blood clots, decreases blood lipids, and relieves constipation. One kiwifruit has nearly twice the vitamin C of an orange and can help reduce inflammation.

Mango enhances the immune system, lowers cholesterol, and helps protect the arteries. Mangos are rich in bromelain, an enzyme that aids digestion.

Oranges lower bad cholesterol, help reduce the risk of certain cancers, and fight childhood leukemia. The pectin in oranges is a natural appetite suppressant, and oranges are loaded with vitamin C.

Papaya contains bromelain, an enzyme that aids digestion, lowers the incidence of lung cancer, and helps burn fat.

Plums and prunes are packed with fiber, which alleviates constipation, and antioxidants, which protect against bone loss in menopause.

Pomegranates contain enzymes that help protect against sunburn, fight bad cholesterol, and help lower the risk of prostate cancer. Pomegranates are loaded with some of the most potent known antioxidants.

Pumpkin helps protect joints from certain types of arthritis, reduce the risk of certain cancers, and decrease inflammation. Pumpkin contains vitamin C and lots of fiber.

Raspberries help fight the growth of certain cancers, and their high levels of antioxidants help decrease high cholesterol levels. Raspberries are also a traditional remedy for high blood pressure and are loaded with vitamin C.

Strawberries help reduce the incidence of Alzheimer's disease, lower bad cholesterol, and inhibit the growth of colon, prostate, and oral cancers. Strawberries are packed with B vitamins, vitamin C, and ellagic acid, an anti-cancer compound.

Watermelon protects the skin from sunburn, offers nutritional support for male fertility, and helps decrease the risk of certain cancers, including prostate, ovarian, cervical, oral and pharyngeal cancers. Watermelon is rich in electrolytes.

Butternut squash helps fight wrinkles, promote good night vision, and build a healthy heart. Butternut squash provides vitamins A and C, potassium, and niacin.

THE BEST VEGETABLES TO INCLUDE IN YOUR DIET TO STAY YOUNGER AND HEALTHIER LONGER:

Spinach helps with mental alertness and reduces the risk of certain cancers, including cancer of the liver, ovaries, colon, and prostate. Spinach is also packed with vitamins A, B, C, D, and K.

Broccoli decreases the risk of certain cancers, including prostate, bladder, colon, pancreatic, gastric, and breast cancer; helps decrease damage associated with diabetes; and helps protect against brain injuries. Broccoli is packed with antioxidants and vitamins B6, C, and E.

Carrots protect DNA, battle cataracts, and offer protection against certain cancers. Carrots are high in beta-carotene, a potent healer. Carrots provide vitamins A, B, and C as well as calcium, potassium, and sodium.

Cauliflower helps inhibit the growth of breast cancer cells, protects against prostate cancer, and stimulates the body's detox systems. Cauliflower contains the compound allicin, which helps reduce the risk of stroke and improves heart health. Allicin also helps detoxify the blood and liver. Cauliflower is high in vitamin C.

Artichokes aid blood clotting and reduce bad cholesterol. Artichokes are high in vitamin C and fiber.

Arugula enhances the health of the eyes, lowers the risk of birth defects, and reduces the risk of fracture. High in beta-carotene, the antioxidant that fights heart disease, arugula is also high in vitamin C, folic acid, potassium, and fiber.

Asparagus helps promote healthy bacteria in the digestive system, guards against birth defects, and builds a healthy heart. Asparagus is rich in vitamins A and B1.

Red and Green Cabbage helps with blood clotting and reduces the risk of certain cancers, including prostate, colon, breast, and ovarian cancer. Green cabbage also aids detoxification. Cabbage is also a great source of vitamin C, calcium, and fiber and contains the nitrogenous compound indoles, which helps lower blood pressure. CABBAGE HAS MORE NUTRIENTS THAT PROTECT AGAINST CANCER THAN ANY OTHER VEGETABLE.

Kale helps regulate estrogen levels, prevent sun damage to the eyes, and build bone density. Kale contains vitamins A, B, and C.

Sweet potatoes reduce the risk of stroke and cancer and offer protection against blindness. Sweet potatoes are rich in carotene, vitamin C, calcium, and potassium.

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Fruit Benefits

“...eat an abundance of fruit...” (MH 305)

KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.

STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals.

ORANGE: Sweetest medicine. Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer.

WATERMELON: Thirst quencher...Composed of 92% water; it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium.

GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes. 

 

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How To Freeze Aloe Vera Gel

Everybody knows ALOE VERA is great for cuts and sunburns, even bug bites. It's been called the “First Aid” plant. Aloe Vera's soothing gel inside the thick, succulent leaves is an incredible natural skin care “product.” But what about the rest of the body: are there benefits for your insides too? Actually, there are some very powerful benefits from the Aloe Vera plant. No one plant offers all the health benefits of the Aloe Vera plant.

BENEFITS OF ALOE VERA

• Aloe Vera is an antioxidant and cancer fighter, especially colon cancer.
• Reduces and stops inflammation, both internally and externally.
• Oxygenates blood and energizes cells, hydrates skin and repairs skin tissue.
  
• Aloe Vera heals internal digestive problems such as irritable bowel syndrome, constipation, acid reflux, and cleanses the intestinal tract
• Reduces risk factor for strokes and heart attacks by making “sticky” blood “unsticky,” and boosts the oxidation of your blood, plus circulation.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Boosts cardiovascular performance and physical endurance.
• Stabilizes blood pressure and reduces triglycerides.

THE HARVESTING PROCESS
When ready to harvest the gel from an aloe leaf, choose an outer leaf that is healthy and grows toward the bottom of the plant. To remove the leaf, cut it at an angle close to the plant's base. Plants that are too immature to harvest will not have leaves growing close to the ground.

Once you cut the leaf from the plant, place it upright in a container in a slightly tilted position. Let the leaf stay in that position for approximately 10 to 12 minutes, allowing the sap to drain from the leaf.

Place the aloe leaf on a flat surface such as a cutting board. Carefully cut off the tip of the leaf and the pointed rough edges on both sides using a very sharp knife. Make certain to cut both sides of the leaf all the way from top to bottom.
 
Separate the front and back of the leaf by slicing it lengthwise from the inside. Scoop out the slimy mucilage gel and the clear inner gel, which appears more solid. For most leaves, a spoon works for scooping out the gel. If the leaf is very large, a butter knife may work best. When removing the gel, it is important to press down lightly but firmly, being careful not to remove any remaining sap.

STORING THE ALOE VERA GEL
Store the aloe gel in the refrigerator in a plastic container that is safe for food storage or a glass container. The best container choice is a dark green or brown glass jar, which helps to keep out light. Many people add a drop of vitamin E and a small amount of citric acid powder to prevent discoloration and make the Aloe Vera gel last longer. However CITRIC ACID IS NOT HEALTHY so in place of citric acid powder, simply crush a vitamin C tablet into powder or use a drop of grapefruit seed extract.

Freezing Aloe Vera gel is a great way to preserve it for up to six months:

1. Pour the gel into an ice cube tray.
2. Place the tray in the freezer until the gel is solid.
3. Remove the gel from the tray and put it in an airtight container.
4. Return the container to the freezer.

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