And if you or someone you love is battling cancer…you would do well to do further research and your own due diligence, but you can’t afford to ignore it!

And you definitely can’t afford to ignore what could very well be the only natural compound that stops this stealth killer in its tracks :

Hydrazine Sulphate a/k/a Hydrazine Sulfate a/k/a “HZ”

Studies from some of the top cancer research facilities in the world, including Petrov Research Institute of Oncology in St. Petersburg, Russia and Harbor-UCLA Medical Center in Los Angeles, showed that not only is HZ completely safe … but it may very well be the only treatment on earth that gives terminal cancer patients a second chance at life.

Not only does it wipe out cachexia, studies show that HZ:

o Takes control of cancer and keeps it from spreading
o Halts — even reverses — tumor growth. In fact, it…
o Shrinks tumors up to HALF their original size

And it doesn’t subject you to any of the toxic side effects caused by chemo and radiation.

Not not a light read, but here’s a link with a lot of comprehensive information on HZ and cachexia to get you started on your road back to health without cancer :

http://www.cancertutor.com/Cancer/Hydrazine.html

The picture pretty much says it all. Look to your showerhead for hidden bacteria that may result in infections for some people.

Click here for the full story.

Natural Antivirals

Research suggests certain natural foods may be as effective against virus H5N1 as commercial antivirals.

A Biology teacher from Australia, Stephen Jones, has done extensive research into the H5N1 virus and has compiled a list of natural foods that are effective against it and others that are detrimental.

The list may come as a surprise to many people since foods such as spirulina and echinacea are listed as detrimental. This strange occurrence is largely due to the fact that the virus is immune to 2 cytokines that the body produces (TNF-a and IL-6). Cytokines are compounds produced by the body’s immune system that attack and remove foreign bodies. The problem is that when a foreign body is immune to certain cytokines, the body sees that its immune response is not working and tries even harder, which can lead to what is called a cytokine storm, where the body becomes flooded with these compounds and they eventually destroy the body itself. Foods such as Echinacea actually stimulate the production of these specific cytokines; hence consuming it is not a good idea if one suspects they may have the virus.

During the 1918 Spanish Flu many healthy young people died from cytokine storms due to their immune systems overreacting. Consuming foods which suppress the production of cytokines TNF-a and IL-6 and enhance the production of the ones that actually are effective against the virus will aid the patient greatly.

Other foods that create mucous in the respiratory tract, such as bananas, are also listed as detrimental due to the fact that the predominant breeding ground of the virus is the respiratory tract and another way in which a patient may suffer is due to the body’s over production of mucous in this area.

Folk Medicines and Herbs to use and avoid with Bird Flu

Below is a list of foods that are said to contain substances that are natural antivirals, immune boosters or they decrease cytokines TNF-a and IL-6.

Alternative medications that are most likely to help us during a severe pandemic:

Garlic (allicin) – Very effective antiviral. Best if fresh (raw) and crushed. Must be consumed within 1 hour of crushing. Dosage is initially 2 to 3 cloves per day but later reduce until no body odor occurs. No toxic effects noted. (Pubmed PMID 9049657)

Vitamin C – Boosts the immune system and is an antiviral by blocking the enzyme neuraminadase. Viruses need neuraminadase to reproduce. There are anecdotal stories of people taking large amounts of Vitamin C (children ½) surviving the Spanish Flu. Research shows that it may reduce the production of cytokines TNF-a and IL-6. A study on 470 people involved giving the test group 1000 mg hourly for 6 hours and then 1000 mg 3 times daily after reporting flu symptoms. Symptoms decreased by 85%. (Pubmed PMID 10543583, 634178, 16169205, 12876306)

Green Tea (possible Tamiflu/Relenza alternative)- Very effective antiviral. Also decreases the production of the cytokine (catechins) TNF-a. Inhibits neuraminidase. May have antiviral activity that is equal to other antivirals such as Tamiflu. (Pubmed PMID 16137775)

St Johns Wort (Hypericum) – Very effective antiviral. Also decreases the production of the cytokine IL-6. Hypericum is an extract from St John’s Wort. There have been some very successful field trials in commercial flocks infected with H5N1 in Vietnam. (Pubmed PMID 7857513, 11518071, 11362353, 7857513, 11518071)

Vitamin E – Immune booster. Also decreases the production of the cytokine TNF-a. (Pubmed PMID 155882360, 10929076) Experiments involved using mice. Very suitable for immune compromised people, especially the elderly. Effects enhanced when taken with Vitamin C.

Apple Juice – Antiviral. Fresh apple juice including the pulp and skin has greater antiviral activity than heated commercial apple juice. More research is needed. Effectiveness on H5N1 is unknown. (Pubmed PMID 32832, 12452634)

Resveratrol – Antiviral. In addition to inhibiting neuraminidase, Resveratrol also sends a message to cells to stop manufacturing viruses. This is a proven antiviral found naturally in red wine, peanuts, mulberries, Japanese Knotwood root (richest source), raisins and red grapes. Resveratrol supplements are relatively inexpensive, are more stable than wine and is available in liquid form for absorption in the mouth. No toxic effects noted. (Pubmed PMID 1583880, 12817628, 15985724)

Scuttellaria (Skullcap) – Antiviral. A herb used as a tea. It has no side effects and is also a mild tranquilliser. Research suggests neuraminidase, which is a substance needed by the H5N1 virus to reproduce, may be inhibited.

Cranberry Juice - Early research shows that it may be an antiviral, making viruses less able to invade or multiply. Effectiveness on H5N1 is unknown. (Pubmed PMID15781126)

Cat’s Claw (Uncaria tomentosa) – Decreases the production of the cytokine TNF-a. Also boosts immune system. The number of white blood cells was significantly increased during treatment. No toxicity was noted.

(http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?CMD=search&DB=pubmed [1])

Active constituents can be found in the leaves, bark, vine, and roots. Water extraction from bark used. Children and pregnant women are to avoid. Has a potentially damaging effect on the DNA of proliferating cells. (cancers, fetuses, growing children)

Curcumin (Tumeric Spice) - Decreases the production of the cytokine TNF-a. This is the yellow compound in turmeric spice. Research shows that this may be very good for preventing a cytokine storm although this is not proven. Must be taken with food or gastritis or peptic ulcers may occur. Pregnant women and feeding mothers should avoid this. The medicinal properties of curcurmin cannot be utilized when used alone due to rapid metabolism in the liver and intestinal wall. When combined with Piperine found in black pepper the absorption is increased with no adverse effects. Obtainable from health stores in tablets, liquid, capsules already combined with piperine. Dosage is 500mg to 4000mg daily.

Astragalus root (Astragali Radix) – Boosts immune system. (Pubmed PMID15588652)

Tea tree Steam Inhalation – Reduces the cytokine TNF-a. Add 2 drops of tea tree oil in a bowl of steaming water. Cover head with a towel and inhale for 5 to 10 minutes. Relieves congestion and fights infection. Its effectiveness is unknown. (Pubmed PMID 11131302)

The following substances may be best to avoid during a H5N1 pandemic

Elderberry juice (Sambucal) – AVOID – Increases production of cytokines TNF-a and IL-6. This substance is very effective against the common flu but may not be desirable for the H5N1 virus. Increases in these cytokines may trigger a lethal cytokine storm. (Isr Med Journal2002 Nov;4:944-6)

Micro Algae (Chlorella and Spirulina) – AVOID – Increases production of cytokine TNF-a. (Pubmed PMID 11731916)

Honey – AVOID – Increases production of cytokines TNF-a and IL-6. (Pubmed PMID12824009)

Chocolate – AVOID – Increases production of cytokines TNF-a and IL-6. (Pubmed PMID 12885154, PMID 10917928)

Echinacea – AVOID – Increases production of cytokines TNF-a and IL-6. Although it is often used for normal flu, research shows that it may increase the chance of cytokine storms for H5N1. (Pubmed PMID 15556647, 9568541)

Kimchi – AVOID – Increases production of cytokines TNF-a and IL-6. (Pubmed PMID15630182)

Dairy products & Bananas – AVOID – These foods increase mucous production.

References:

http://www.ncbi.nlm.nih.gov/entrez/ [2] (search using Pubmed ID number listed after each food)

——————————————————————————–

Source URL:

http://www.the-health-gazette.com/health-gazette-blog/alternative-medicine/natural-antivirals

Links:
[1] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?CMD=search&DB=pubmed
[2] http://www.ncbi.nlm.nih.gov/entrez/

Today, aluminum is thought to play a major role in most of the neurodegenerative diseases and has been a suspect in Alzheimer’s for many years as well as in the development of dementia, Parkinson’s, Lou Gehrig’s disease (ALS) and other degenerative diseases.

Experimental studies show that aluminum can produce all the same changes in the brain we see with Alzheimer’s disease. Most of us are exposed to dietary and other sources of aluminum including cookware, medications, baking powder, vaccinations, several foods (teas), deodorants, aluminum foil, soda and beer cans, and public drinking water.

Normally, people absorb very little of ingested aluminum, but recent studies have discovered that those with Down’s syndrome and Alzheimer’s disease absorb a lot more aluminum than normal.

If there’s a probably major culprit for human absorbed aluminum, the focus and studies should be targeted at underarm deodorants. (Of course, that’ll probably go as far as the EV1 electric vehicle got before the oil industries squashed it.)

In fact, Down’s children absorb 11 times more aluminum than is normally absorbed. Children with Down’s syndrome have the same pathological changes in their brains as those with Alzheimer’s disease. Ironically, several commonly consumed products dramatically increase the absorption of aluminum and increase its toxicity in the brain.

Fluoride, when combined with even small amounts of aluminum, produces dramatic destruction of the same brain cells that are destroyed in Alzheimer’s disease. In fact, as little as 0.5 ppm (parts per million) fluoride added to aluminum in water was found to produce extensive brain cell loss in the hippocampus, the memory part of the brain. Most water systems add 1 to 1.5 ppm fluoride and all add aluminum.

Since fluoride was originally a waste and by product of aluminum production, this is basically adding insult to injury.

The amino acid glutamate, as found in monosodium glutamate (MSG), also increases aluminum absorption and deposition in the brain. MSG is added to most processed foods, usually under a disguised name such as hydrolyzed protein, soy extract, natural flavoring or even spices. As with fluoride, glutamate is even more destructive to brain cells when combined with aluminum.

Another surprising culprit is citric acid. Lemon juice is high in citric acid, as are most citrus fruits. Adding lemon to tea, for example, increases aluminum absorption from the tea (which contains very high aluminum levels) over sevenfold. This is why you should not add lemon to your tea.

Chemicals that remove toxic metals such as aluminum from the tissues and organs of the body, do so by a process called chelation, hence they are called chelators.

A study done in 1993 at the University of Toronto found that patients given aluminum-chelating drugs deteriorated at half the rate of those given no treatment. Recent studies have found that using aluminum chelation could reverse the pathological changes characteristic of Alzheimer’s dementia.

You can reduce your brain load of aluminum yourself by using the following supplements, also shown to significantly lower brain aluminum.

Magnesum citramate. Magnesium reduces brain levels of mercury and the citramate, a combination of citrate and malate, has been shown to significantly stimulate elimination of aluminum from the body.

Ascorbate (as magnesium or calcium ascorbate). A study found ascorbate to be a very effective chelator of aluminum, especially when the aluminum was bound to brain cell DNA. Taking higher doses of ascorbate with the magnesium citramate increased the removal of aluminum even more.

Malate. Malate was shown to be one of the more effective aluminum chelators for the brain.

Pyruvate (as calcium pyruvate). Pyruvate has been shown to effectively prevent aluminum absorption.

Flavonoids. Eat a lot of fresh vegetables. Supplements containing flavonoids, such as quercetin and hesperidin, also prevent aluminum absorption. Chlorella helps remove mercury and lead and may remove aluminum. These supplements are in addition to the antioxidant vitamins you normally take.

The most recent whole food casualty: raw almonds.

Studies have shown that eating almonds with a meal can impede glycemic and insulin responses – a welcome benefit for diabetics. In addition, almond intake protects proteins from oxidative damage while delivering vitamin E and other antioxidants, magnesium, calcium, folate, protein, fiber and living enzymes.

But : “Would the benefits of almonds also be true of pasteurized almonds?”

Previous studies, as recently in 2006, used raw California almonds at a time when a raw almond was actually a raw, unprocessed, unpasteurized whole food. Two years later, everything has changed.

More than 200 years ago, Spanish missionaries brought almond cultivation to California where it flourished into an industry that today produces well over one billion pounds of almonds each year – more than 70 percent of the world’s supply. If you eat an almond in the U.S., it came from California.

Two small outbreaks of salmonella – in 2001 and 2004 – were attributed to raw almonds. To reassure the public that almonds are safe to eat, the Almond Board of California (ABC) proposed a mandatory sterilization of all raw almonds produced in California for U.S. consumption. The USDA agreed, and now almonds labeled as “raw” are either irradiated or chemically treated to create a “pasteurized” almond.

This is like burning down a house to solve a mold problem, because both of these pasteurization techniques deplete nutritional value, and might even trigger health problems.

Irradiation exposes food products to extremely high levels of radiation that kill bacteria, parasites and funguses. Animal studies have shown that irradiation may promote chromosome damage, cancer, and other damaging effects.

But the chemical pasteurization process may be even more dangerous.

This technique is called propylene oxide fumigation, which utilizes a chemical compound that the EPA has classified as a probable human carcinogen. And 2008 marks a big year for propylene oxide – exactly 50 years ago food producers began using this chemical to pasteurize nuts, cocoa powder, spices, and other food items. And here’s an interesting note: Propylene oxide was once used in racing fuel, but in 1993 the National Hot Rod Association banned its use because of cancer concerns. And yet this poison is still used to pasteurize foods – EPA and FDA approved!

Could this situation get any worse? Of course.

The FDA has decided that irradiated or propylene oxide fumigated almonds can be labeled as “raw” without notifying consumers that a sterilization process has been used. In other words, we’ve been blatantly betrayed again by the agency that’s supposed to protect us.

There is some good news here, but it’s precious little for most of us.

Just as dairy farmers are allowed to sell unpasteurized milk directly to customers, almond farmers can sell unpasteurized raw almonds at roadside stands. So if you happen to live near a trustworthy small-scale almond farm, you’re in luck.

And there’s an organic loophole. The ABC and USDA allow organic almond growers to use a steam-heat pasteurization method. This technique also depletes nutrients, but has the clear benefit of not causing cancer in lab rats.

And finally, the Almond Board’s pasteurization mandate doesn’t extend to the millions of pounds of raw almonds that California exports each year. So in the interest of preventing infrequent and isolated salmonella incidents, the ABC offers U.S. consumers a nutritionally anemic nut that just might be dangerous, while our neighbors around the world continue to enjoy authentic raw almonds.

I wonder if the FDA will start cracking down on U.S. citizens traveling to Canada to purchase “foreign” raw almonds?