United Press International
03-18-09
OKLAHOMA CITY, Mar 17, 2009 (UPI via COMTEX) -- Enriched extract of the Somalian frankincense herb Boswellia carteri has been shown to kill off bladder cancer cells, U.S. researchers said.
H.K. Lin and his team at the University of Oklahoma Health Sciences Center and Oklahoma City VA Medical Center evaluated frankincense oil for its anti-tumor activity in bladder cancer cells.
The study authors investigated the effects of the oil in two different types of cells in culture: human bladder cancer cells and normal bladder cells.
The study, published in the BMC Complementary and Alternative Medicine, found that frankincense oil is able to discriminate between normal and cancerous bladder cells in culture, and specifically kill cancer cells.
Gene analyses were performed to determine how frankincense oil affects bladder cancer cell survival and the researchers found that the oil suppresses cancer cell growth by arresting cell cycle progression and induces bladder cancer cell death by activating multiple cell death pathways.
"Frankincense oil may represent an inexpensive alternative therapy for patients currently suffering from bladder cancer," Lin said in a statement.
FROM LEF.ORG
URL: www.upi.com
FOR THE MOST SUPERIOR THERAPEUTIC QUALITY FRANKINCENSE OIL PLEASE GO TO:
WWW.YOUNGLIVING.ORG/STEPHANIEWALCOT
Friday, May 1, 2009
You Should Avoid Fast Food, Right?
Not So Fast… I’ll Show You How to Feast on REAL Fast Food
FROM THE WEBSITE OF DR. MERCOLA..........
Picture this: A patient walks into my office. When I look up from her chart, I advise her to eat more fast food. She flashes me a look of horror… as if I had just told her to jump off a bridge. Let me explain. I’m not talking about a bucket of fried chicken from the Colonel or a cheeseburger combo meal from your local drive-thru window. I’m talking about real fast food… what I call whole food. Whole foods are healthy and unprocessed. It can be as fast as picking up an apple and taking a bite – or as simple as a fistful of walnuts and a bag of dried cranberries.
Whole foods are foods that come to you as nature intended – without corporate or chemical interference. But you don’t have to sacrifice on taste, flavor or satisfaction. How about a grass-fed New York strip or a marinated chicken breast with mango salsa? These whole foods are fast and easy to prepare. And they represent real value. Whole foods keep you happier, healthier and alive longer.
It’s easy to be tempted by dollar menus and drive-thru windows – especially when the economy is bad. But these foods are not really fast. (They take months to prepare.) Even worse, the chemical additives and fake fats put you on the fast track to chronic disease.
Exposing the Big Lie in Your Drive-Thru Bag
When you pull away from the drive-thru window, visions of a fresh, hot hamburger dance in your head. But what’s really inside that wrapper is far from what you’re imagining. Imagine growing up on a farm as I did. You’d savor the smell of a fresh hamburger cooking and couldn’t wait to sink your teeth into it. From start to finish, that burger was the result of a very simple process:
A cow was born
It grew up eating grass in the pasture
At full maturity (roughly 3 to 4 years), you took the cow to the butcher
You brought the fresh hamburger meat home and cooked it
That’s it. That was the complete lifecycle of a hamburger. It was a whole food – complete in nutrition… nothing altered or stripped from what nature intended.
Now let’s take a look at the lifecycle of a modern drive-thru “junk food” burger:
A cow is born.
Ranchers rip the un-weaned calf from its mother and send it off to a commercial feedlot.
The calf lives with tens of thousands of other cows among giant mounds of manure. It gorges daily on a concoction of corn (a completely unnatural food for cows), antibiotics (to fight the bacteria of its living conditions) and hormones (to make it grow fatter faster).
The cow begins to get sick from the unnatural diet and living conditions (13% of all cows at slaughter have abscessed livers1). It’s given more antibiotics and a hormone implant.
At only 14 to16 months old, they send the sick and obese cow to slaughter.
An industrial slaughterhouse processes as many as 400 cows per hour. The speed of the lines in the name of profit makes it difficult to keep manure out of the meat. This is why, out of all foods, ground beef is the leading source of E. coli infections in the U.S.2
The slaughterhouse sends the meat to a food processing plant, where they mix the ground beef with chemical flavorings, preservatives and other ingredients.
They cook the meat, freeze it, package it, and ship it to your local junk food restaurant.
Your junk food vendor re-heats your burger from frozen to done in around 40 seconds.
They top your burger with chemically enhanced condiments. McDonald’s mayo has 19 ingredients including preservatives and coloring. There’s also the pickles and catsup – equally as chemically laden.
They wrap your burger and put it under a heat lamp where it sits for an undetermined amount of time until you pull up to the window.
Hardly a natural process, is it? Now you know why it’s called junk food.
“Okay,” you think. “You’re right. I should limit my drive-thru stops to breakfast on my way to work.” Sorry, but it’s no better…Even breakfast is an over-processed chemical nightmare at the mega-chain drive-thrus. For example, if you ordered eggs you’d expect… well, eggs. But here’s the official McDonald’s ingredient list – word for word – of 2 plain scrambled eggs from their menu:
“Pasteurized whole eggs with sodium acid pyrophosphate, citric acid and monosodium phosphate (all added to preserve color), nisin (preservative). Prepared with liquid margarine: Liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils, salt, hydrogenated cottonseed oil, soy lecithin, mono- and diglycerides, sodium benzoate and potassium sorbate (preservative), artificial flavor, citric acid, vitamin A palmitate, beta carotene (color).”3
As you can see, the commercial junk sold by mega-corporations isn’t really “fast food”.
If you want to save your health, it’s time you learn about real – and healthy – fast, whole foods.
For More on this topic google Dr. Mercola
www.perfectwellnessinsideout.com
www.youngliving.org/stephaniewalcot
www.shoptoearn.net/stepharitshops
FROM THE WEBSITE OF DR. MERCOLA..........
Picture this: A patient walks into my office. When I look up from her chart, I advise her to eat more fast food. She flashes me a look of horror… as if I had just told her to jump off a bridge. Let me explain. I’m not talking about a bucket of fried chicken from the Colonel or a cheeseburger combo meal from your local drive-thru window. I’m talking about real fast food… what I call whole food. Whole foods are healthy and unprocessed. It can be as fast as picking up an apple and taking a bite – or as simple as a fistful of walnuts and a bag of dried cranberries.
Whole foods are foods that come to you as nature intended – without corporate or chemical interference. But you don’t have to sacrifice on taste, flavor or satisfaction. How about a grass-fed New York strip or a marinated chicken breast with mango salsa? These whole foods are fast and easy to prepare. And they represent real value. Whole foods keep you happier, healthier and alive longer.
It’s easy to be tempted by dollar menus and drive-thru windows – especially when the economy is bad. But these foods are not really fast. (They take months to prepare.) Even worse, the chemical additives and fake fats put you on the fast track to chronic disease.
Exposing the Big Lie in Your Drive-Thru Bag
When you pull away from the drive-thru window, visions of a fresh, hot hamburger dance in your head. But what’s really inside that wrapper is far from what you’re imagining. Imagine growing up on a farm as I did. You’d savor the smell of a fresh hamburger cooking and couldn’t wait to sink your teeth into it. From start to finish, that burger was the result of a very simple process:
A cow was born
It grew up eating grass in the pasture
At full maturity (roughly 3 to 4 years), you took the cow to the butcher
You brought the fresh hamburger meat home and cooked it
That’s it. That was the complete lifecycle of a hamburger. It was a whole food – complete in nutrition… nothing altered or stripped from what nature intended.
Now let’s take a look at the lifecycle of a modern drive-thru “junk food” burger:
A cow is born.
Ranchers rip the un-weaned calf from its mother and send it off to a commercial feedlot.
The calf lives with tens of thousands of other cows among giant mounds of manure. It gorges daily on a concoction of corn (a completely unnatural food for cows), antibiotics (to fight the bacteria of its living conditions) and hormones (to make it grow fatter faster).
The cow begins to get sick from the unnatural diet and living conditions (13% of all cows at slaughter have abscessed livers1). It’s given more antibiotics and a hormone implant.
At only 14 to16 months old, they send the sick and obese cow to slaughter.
An industrial slaughterhouse processes as many as 400 cows per hour. The speed of the lines in the name of profit makes it difficult to keep manure out of the meat. This is why, out of all foods, ground beef is the leading source of E. coli infections in the U.S.2
The slaughterhouse sends the meat to a food processing plant, where they mix the ground beef with chemical flavorings, preservatives and other ingredients.
They cook the meat, freeze it, package it, and ship it to your local junk food restaurant.
Your junk food vendor re-heats your burger from frozen to done in around 40 seconds.
They top your burger with chemically enhanced condiments. McDonald’s mayo has 19 ingredients including preservatives and coloring. There’s also the pickles and catsup – equally as chemically laden.
They wrap your burger and put it under a heat lamp where it sits for an undetermined amount of time until you pull up to the window.
Hardly a natural process, is it? Now you know why it’s called junk food.
“Okay,” you think. “You’re right. I should limit my drive-thru stops to breakfast on my way to work.” Sorry, but it’s no better…Even breakfast is an over-processed chemical nightmare at the mega-chain drive-thrus. For example, if you ordered eggs you’d expect… well, eggs. But here’s the official McDonald’s ingredient list – word for word – of 2 plain scrambled eggs from their menu:
“Pasteurized whole eggs with sodium acid pyrophosphate, citric acid and monosodium phosphate (all added to preserve color), nisin (preservative). Prepared with liquid margarine: Liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils, salt, hydrogenated cottonseed oil, soy lecithin, mono- and diglycerides, sodium benzoate and potassium sorbate (preservative), artificial flavor, citric acid, vitamin A palmitate, beta carotene (color).”3
As you can see, the commercial junk sold by mega-corporations isn’t really “fast food”.
If you want to save your health, it’s time you learn about real – and healthy – fast, whole foods.
For More on this topic google Dr. Mercola
www.perfectwellnessinsideout.com
www.youngliving.org/stephaniewalcot
www.shoptoearn.net/stepharitshops
Enzymes: Are You Lacking These Crucial Catalysts to Your Digestion?
Click the url below here and read how adjusting the amount of "live" foods you ingest can spearhead your journey toward significantly improved health.
Also check me out for healthy directives at one of my websites here:
www.youngliving.org/stephaniewalcot
www.shoptoearn.net/stepharitshops
cut and paste to your browser:
http://www.sixwise.com/Newsletters/2009/March/25/Enzymes-Are-You-Lacking-These-Crucial-Catalysts.htm
Also check me out for healthy directives at one of my websites here:
www.youngliving.org/stephaniewalcot
www.shoptoearn.net/stepharitshops
cut and paste to your browser:
http://www.sixwise.com/Newsletters/2009/March/25/Enzymes-Are-You-Lacking-These-Crucial-Catalysts.htm
When You Can't Get to Sleep, Rest Easy - There's More Than Hop Pillows to Help
Western Mail
03-24-09
THERE has been a lot of media interest recently in hops (humulus lupulus)
The tall plant grows throughout Europe and Asia and is a member of the Cannabaceae family and contains bitter properties.
In herbal medicine the female plant's flowers are used, generally for their nervine or sedative properties. But they are also an excellent digestive aid and have a beneficial effect on the liver.
Traditionally hops have been incorporated in herbal pillows to enhance sleep. But if they are a suitable medicinal choice for an individual, an internal prescription might be more appropriate. It should be remembered that hops contain phytoestrogens but, as yet, no conclusive trials have been completed in relation to phyotoestrogens and certain hormone sensitive conditions, for example breast, cervical and prostate cancer.
My opinion is that it would be best to avoid hops in such cases.
The herbal pharmocopia states that hops are also contra- indicated in certain types of depression.
There are also a range of other plants worthy of mention in relation to sleep disturbances. The most obvious is valerian (valeniana officinalis) - the plant has the most unusual smell and cats find it irresistible.
A good sedative and a powerful antispasmodic, valerian can be useful when pain and spasms accompany insomnia.
I have used passion flower (passiflora incarnata) in the past for sleep problems, because I find it not quite as drastic a sedative as valerian.
Passion flower could also be appropriate when an overactive mind prevents sleep.
Scullcap (scutellaria lateriflora) cannot really be classed a sedative. It is more of an old-fashioned nerve tonic. I would certainly prescribe the plant in cases where a patient has had prolonged stress. Scullcap should be prescribed for use in the day, quietening the nervous system in preparation for a sedative at night.
Mistletoe is also worth a mention. This plant has many complex and diverse uses, but for the purpose of this article, I will concentrate on the nervine properties. Mistletoe could be one of the first plants of choice when a patient is showing signs of stress, with accompanying hypertension. Obviously, it is vital to investigate the cause of hypertension before any treatment commences.
There are a multitude of plants with sedative and nervine properties, each one slightly different from the next. This is why it is vital that the correct plant is used.
In some cases a simple cup of camomile tea will be sufficient to lull a person to sleep. With other individuals it can take a large dose of valerian to have any effect whatsoever.
Generally I will not combine the more powerful sedative plants. I feel it is rather more logical to use one plant at a time, as two plant constituents could cause a slightly different effect than might be expected.
The use of tinctures needs to be questioned when using sedative plants. The alcohol used in the preservation process is 100% sugar cane alcohol. So is it the alcohol or the plants having the relaxing effect?
I always prescribe either the actual plant or the pure herb powder. But do remember that herbs are not miracle workers.
The person needs to look at lifestyle. Adequate exercise is important and correct diet.
It is also important to consider any underlying medical conditions, such as hyperthyroidism, before embarking on a course of herbal medicine for insomnia.
Liz Sanders is a herbalist in Trecastle. She can be contacted on 01874 638873 Source Life Extension Foundation
03-24-09
THERE has been a lot of media interest recently in hops (humulus lupulus)
The tall plant grows throughout Europe and Asia and is a member of the Cannabaceae family and contains bitter properties.
In herbal medicine the female plant's flowers are used, generally for their nervine or sedative properties. But they are also an excellent digestive aid and have a beneficial effect on the liver.
Traditionally hops have been incorporated in herbal pillows to enhance sleep. But if they are a suitable medicinal choice for an individual, an internal prescription might be more appropriate. It should be remembered that hops contain phytoestrogens but, as yet, no conclusive trials have been completed in relation to phyotoestrogens and certain hormone sensitive conditions, for example breast, cervical and prostate cancer.
My opinion is that it would be best to avoid hops in such cases.
The herbal pharmocopia states that hops are also contra- indicated in certain types of depression.
There are also a range of other plants worthy of mention in relation to sleep disturbances. The most obvious is valerian (valeniana officinalis) - the plant has the most unusual smell and cats find it irresistible.
A good sedative and a powerful antispasmodic, valerian can be useful when pain and spasms accompany insomnia.
I have used passion flower (passiflora incarnata) in the past for sleep problems, because I find it not quite as drastic a sedative as valerian.
Passion flower could also be appropriate when an overactive mind prevents sleep.
Scullcap (scutellaria lateriflora) cannot really be classed a sedative. It is more of an old-fashioned nerve tonic. I would certainly prescribe the plant in cases where a patient has had prolonged stress. Scullcap should be prescribed for use in the day, quietening the nervous system in preparation for a sedative at night.
Mistletoe is also worth a mention. This plant has many complex and diverse uses, but for the purpose of this article, I will concentrate on the nervine properties. Mistletoe could be one of the first plants of choice when a patient is showing signs of stress, with accompanying hypertension. Obviously, it is vital to investigate the cause of hypertension before any treatment commences.
There are a multitude of plants with sedative and nervine properties, each one slightly different from the next. This is why it is vital that the correct plant is used.
In some cases a simple cup of camomile tea will be sufficient to lull a person to sleep. With other individuals it can take a large dose of valerian to have any effect whatsoever.
Generally I will not combine the more powerful sedative plants. I feel it is rather more logical to use one plant at a time, as two plant constituents could cause a slightly different effect than might be expected.
The use of tinctures needs to be questioned when using sedative plants. The alcohol used in the preservation process is 100% sugar cane alcohol. So is it the alcohol or the plants having the relaxing effect?
I always prescribe either the actual plant or the pure herb powder. But do remember that herbs are not miracle workers.
The person needs to look at lifestyle. Adequate exercise is important and correct diet.
It is also important to consider any underlying medical conditions, such as hyperthyroidism, before embarking on a course of herbal medicine for insomnia.
Liz Sanders is a herbalist in Trecastle. She can be contacted on 01874 638873 Source Life Extension Foundation
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