Green Tea Protects Your DNA and Turns Back The Aging-Clock Five Years
September 30, 2010
The scientific research conducted by Professor Iris Benzie reveals that green tea protects your DNA. Her powerful new discovery helps understand why green drinkers seem to protect them from weight gain, depression, cancer, heart disease, and Alzheimer’s disease.
Three Reasons Why You Should Drink Green Tea
– it purifies our body by destroying free radicals. Free radicals are unstable molecules that cause
diseases and premature aging
– green tea promotes healthy turnover of cells in our body. It is called “apoptosis.” The process
prompts old cells to die off so that new, healthy cells can take their place. Apoptosis also
prevents cancer by blocking the uncontrolled growth and spread of damaged cells
– We already know that green tea protects our DNA, the tiny building blocks inside every cell in
our body. DNA contains our genetic code which is considered as an elaborate set of blueprints
of instructions
What Damages Our DNA
Radiation, UV rays, toxins, chemicals, pesticides, drugs, pollutions, and unhealthy diet can all over time–damage our DNA. Fortunately, our body finds and repairs most damage on its own.
Why Stop At One Cup?
Research shows that drinking three cups of green tea daily can significantly extend your lifespan. Research showed that men and women who drank an average of three cups of green tea daily had a big advantage over one-cuppers. In fact, their telemeres (Telemeres are DNA sequences at the end of your chromosomes. They shorten as our cell replicate and age. Thus, the longer your telemeres are, the “younger” your cells and the longer you live.)
For further reference click on Alternative Natural Remedies and Natural Cures
Cut Your cancer Risk By 77 %
September 23, 2010
It is considered panacea. prevents every diseases.
Previously it was mention that it lowers the risk of heart attack by 41 %. See Health Alert News
Cut Your Cancer Risk
by 77%
Vitamin D can help prevent 17 types of cancer and lower your cancer risk by 77%, 1 &2
1. Grant WB et al, “The Association of Solar Ultraviolet B (UVB) with Reducing Risk of Cancer: Multifactorial Ecologic
Analysis of Geographic Variation in Age-adjusted Cancer Mortality Rates,” Anticancer Research, 2006; 26:2687-2700.
2.Lappe JM, Travers-Gustafson D, Davies KM, Recker RR, Heaney RP. “Vitamin D and Calcium Supplementation Reduces Cancer Risk: Results of a Randomized Trial.” American Journal of Clinical Nutrition. (2007) 85.6 1586-1591.
That’s because it boosts immunity and supports healthy cell growth and maturation. And you don’t have to go very far to get it. As little as 10 minutes in the midday sun produces 10,000 I.U. of vitamin D.
So soak up at least 10-20 minutes of sun a day. And if you can’t, eat vitamin-D-rich foods, like cod liver oil, beef, eggs, and milk. Or take at least 2,000 I.U. of a vitamin D supplement daily.
I’ve come across an excellent free report with additional easy and natural ways to cut your cancer risk substantially. I highly recommend you check it out now…
Vitamin D prevents breast, uterine and cervical cancer. Pregnant women should have adequate vitamin D level in their blood to prevent the child suffering from Autism or ADHD, and also it prevents the pregnant women having gestational diabetes during pregnancy. They should take vitamin D supplement at least 2000 units a day
For further reference click on Alternative Natural Remedies and Natural Cures
Cancer-Linked BPA In Store Receipts
September 10, 2010
As a gesture to greenness, many people avoid taking receipts while they are making purchases in a store. But they don’t realize that their intention not to accept the receipts is protecting them from being exposed to cancer causing material.
People who avoid taking receipts when making purchases in a store are protecting them from coming in contact with the cancer causing substance Bishphenol-A (BPA) that is often used as color developer on thermal sensitive cash register paper.
For further health concerns visit Alternative Natural Remedies and Natural Cures
Cloned Beef…It’s What’s For Dinner?
September 10, 2010
Cloned Beef…It’s What’s for Dinner?
By Christine O’Brien on 09/09/2010
As I watched the video featuring four identical cloned bulls, I have to admit — a shiver ran down my spine.
All I could think was, “Frankenfood.”
Growing up, the concept of cloning always seemed far removed from reality — the stuff of creepy science fiction books and movies — and, of course, the Michael Keaton classic Multiplicity. Okay…maybe “classic” is stretching it a bit there
But now here they are, live and munching on grass. Absolutely identical and ready to become fathers to cows destined for our dinner plates.
Creepy, sure…but it gets really unsettling when you learn that some of the cattle that have been cloned to boost US food production come from the cells of dead animals.
Basically, the animal is killed and the carcass is assessed for quality. If it’s determined that the cow became a particularly tasty steak, it makes the cut.
Rather than breed the bulls when they’re still alive and see what kind of steak they get, proponents of cloning prefer to cut to the chase — they think it’s impossible to pick the best animals until they’ve had a chance to test the meat. The goal is to make the best steak possible at the lowest cost possible
They dream of creating a “great steak” that will have a memorable taste — one that you can experience again and again by basically buying the same exact steak over and over again.
The FDA says it’s safe, but the European Union isn’t having it. There’s a move to ban cloning for food outright — though of course industry people here in the US say that European breeders will just end up falling behind their cloning competition.
Some say cloning is the future of food production. I don’t know — there is something extremely unsettling about the thought of walking past rows and rows of identical foods at the supermarket.
Is it safe? Well, a 2005 study from Japan determined that meat from cloned cattle “appears” safe — but that’s not exactly a resounding vote of confidence to me. And there are those who say the evidence is not sufficient to be loading the butcher shops with cloned meat. In fact, the three studies (yep, the safety of what could become a major food product is based on three studies) do show a difference in the composition of cloned meat. What that difference means…well, I’m afraid consumers might be the guinea pigs for that question.
Am I overreacting? Am I just unable to see past cloning as just feeling “wrong”? Or is this a line that shouldn’t have been crossed?
For further health concerns visit Alternative Natural Remedies and Natural Cures
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