WOW WHAT A LITTLE GEM THE CUCUMBER IS, I WILL LOOK AT IT DIFFERENTLY NOW.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5 Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.


9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.


13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems..

News Keeps Getting Worse for Vitamins

News Keeps Getting Worse for Vitamins

By Tara Parker-Pope

The best efforts of the scientific community to prove the health benefits of vitamins keep falling short. 

Consumers don’t want to give up their vitamins. (Tony Cenicola/The New York Times)  This week, researchers reported the disappointing results from a large clinical trial of almost 15,000 male doctors taking vitamins E and C for a decade. The study showed no meaningful effect on cancer rates.

Another recent study found no benefit of vitamins E and C for heart disease.

In October, a major trial studying whether vitamin E and selenium could lower a man’s risk for prostate cancer ended amidst worries that the treatments may do more harm than good.

And recently, doctors at Memorial Sloan-Kettering Cancer Center in New York warned that vitamin C seems to protect not just healthy cells but cancer cells, too.

Everyone needs vitamins, which are critical for the body. But for most people, the micronutrients we get from foods usually are adequate to prevent vitamin deficiency, which is rare in the United States. That said, some extra vitamins have proven benefits, such as vitamin B12 supplements for the elderly and folic acid for women of child-bearing age. And calcium and vitamin D in women over 65 appear to protect bone health.

But many people gobble down large doses of vitamins believing that they boost the body’s ability to mop up damaging free radicals that lead to cancer and heart disease. In addition to the more recent research, several reports in recent years have challenged the notion that megadoses of vitamins are good for you.

A Johns Hopkins School of Medicine review of 19 vitamin E clinical trials of more than 135,000 people showed high doses of vitamin E (greater than 400 IUs) increased a person’s risk for dying during the study period by 4 percent. Taking vitamin E with other vitamins and minerals resulted in a 6 percent higher risk of dying. Another study of daily vitamin E showed vitamin E takers had a 13 percent higher risk for heart failure.

The Journal of Clinical Oncology published a study of 540 patients with head and neck cancer who were being treated with radiation therapy. Vitamin E reduced side effects, but cancer recurrence rates among the vitamin users were higher, although the increase didn’t reach statistical significance.

A 1994 Finland study of smokers taking 20 milligrams a day of beta carotene showed an 18 percent higher incidence of lung cancer among beta carotene users. In 1996, a study called Caret looked at beta carotene and vitamin A use among smokers and workers exposed to asbestos, but the study was stopped when the vitamin users showed a 28 percent higher risk for lung cancer and a 26 percent higher risk of dying from heart disease.

A 2002 Harvard study of more than 72,000 nurses showed that those who consumed high levels of vitamin A from foods, multivitamins and supplements had a 48 percent higher risk for hip fractures than nurses who had the lowest intake of vitamin A. 

The Cochrane Database of Systematic Reviews looked at vitamin C studies for treating colds. Among more than two dozen studies, there was no overall benefit for preventing colds, although the vitamin was linked with a 50 percent reduction in colds among people who engaged in extreme activities, such as marathon runners, skiers and soldiers, who were exposed to significant cold or physical stress. The data also suggested vitamin C use was linked with less severe and slightly shorter colds. 

In October 2004, Copenhagen researchers reviewed seven randomized trials of beta carotene, selenium and vitamins A, C and E (alone or in combination) in colon, esophageal, gastric, pancreatic and liver cancer. The antioxidant users had a 6 percent higher death rate than placebo users. 

Two studies presented to the American College of Cardiology in 2006 showed that vitamin B doesn’t prevent heart attacks, leading The New England Journal of Medicine to say that the consistency of the results “leads to the unequivocal conclusion” that the vitamins don’t help patients with established vascular disease.

The British Medical Journal looked at multivitamin use among elderly people for a year but found no difference in infection rates or visits to doctors.

Despite a lack of evidence that vitamins actually work, consumers appear largely unwilling to give them up. Many readers of the Well blog say the problem is not the vitamin but poorly designed studies that use the wrong type of vitamin, setting the vitamin up to fail. Industry groups such as the Council for Responsible Nutrition also say the research isn’t well designed to detect benefits in healthy vitamin users.

Aspartame has been Renamed and is Now Being Marketed as a Natural Sweetener

by Drew Kaplan

Artificial sweeteners especially aspartame has gotten a bad rap over the years, most likely due to studies showing they cause cancer. But not to worry Ajinomoto the company that makes Aspartame has changed the name to AminoSweet. It has the same toxic ingredients but a nice new sounding name.

And if you or your child happens to be allergic to Aspartame, well don’t take it personally it’s just business.

Despite the evidence gained over the years showing that aspartame is a dangerous toxin, it has remained on the global market . In continues to gain approval for use in new types of food despite evidence showing that it causes neurological brain damage, cancerous tumors, and endocrine disruption, among other things.

Most consumers are oblivious to the fact that Aspartame was invented as a drug but upon discovery of its’ sweet taste was magically transformed from a drug to a food additive. HFA wants to warn our readers to beware of a wolf dressed up in sheep’s clothing or in this case Aspartame dressed up as Aminosweet.

Over 25 years ago, aspartame was first introduced into the European food supply. Today, it is an everyday component of most diet beverages, sugar-free desserts, and chewing gums in countries worldwide. But the tides have been turning as the general public is waking up to the truth about artificial sweeteners like aspartame and the harm they cause to health. The latest aspartame marketing scheme is a desperate effort to indoctrinate the public into accepting the chemical sweetener as natural and safe, despite evidence to the contrary.

Aspartame was an accidental discovery by James Schlatter, a chemist who had been trying to produce an anti-ulcer pharmaceutical drug for G.D. Searle & Company back in 1965. Upon mixing aspartic acid and phenylalanine, two naturally-occurring amino acids, he discovered that the new compound had a sweet taste. The company merely changed its FDA approval application from drug to food additive and, voila, aspartame was born.

G.D. Searle & Company first patented aspartame in 1970. An internal memo released in the same year urged company executives to work on getting the FDA into the “habit of saying yes” and of encouraging a “subconscious spirit of participation” in getting the chemical approved.

G.D. Searle & Company submitted its first petition to the FDA in 1973 and fought for years to gain FDA approval, submitting its own safety studies that many believed were inadequate and deceptive. Despite numerous objections, including one from its own scientists, the company was able to convince the FDA to approve aspartame for commercial use in a few products in 1974, igniting a blaze of controversy.

In 1976, then FDA Commissioner Alexander Schmidt wrote a letter to Sen. Ted Kennedy expressing concern over the “questionable integrity of the basic safety data submitted for aspartame safety”. FDA Chief Counsel Richard Merrill believed that a grand jury should investigate G.D. Searle & Company for lying about the safety of aspartame in its reports and for concealing evidence proving the chemical is unsafe for consumption.

The details of aspartame’s history are lengthy, but the point remains that the carcinogen was illegitimately approved as a food additive through heavy-handed prodding by a powerful corporation with its own interests in mind. Practically all drugs and food additives are approved by the FDA not because science shows they are safe but because companies essentially lobby the FDA with monetary payoffs and complete the agency’s multi-million dollar approval process

.

Changing aspartame’s name to something that is “appealing and memorable”, in Ajinomoto’s own words, may hoodwink some but hopefully most will reject this clever marketing tactic as nothing more than a desperate attempt to preserve the company’s multi-billion dollar cash cow. Do not be deceived.

Where Our Enzyme Deficiencies Start

By Dr. Smokey Santillo

How Enzyme Deficiencies Start 

In nature, it has always been survival of the fittest, not only with animals, but also with plants.  The plants that would naturally survive would be the healthiest, high in vitality and good nutrition for us.

The weak plants and animals would not have the ability to survive over time, much less reproduce; this is called natural selection.  However, this is not the case any longer with modern farming.

 There are natural predators, by design, in both the animal and plant kingdoms to remove the weakest members of the species, but farmers are now using enzyme-less, chemical fertilizers and poisonous, toxic sprays to target and kill the bugs and other natural predators of the weakest members of the species, sparing the weak

Cold and Flu Season: Know the Best Immune Boosting Foods

(NaturalNews) It`s important to eat healthy, immune strengthening foods throughout the year, but it is especially important during cold and flu season. The season can start as early as October and last through April.

According to a study by Harvard Medical School, "the immune system is precisely that-" "a system, not a single entity. To function well, it requires balance and harmony." In order to keep that balance, it is important to eat plenty of fruits, vegetables and grains. And, there are certain fruits, vegetables and grains that are proven to help keep that balance and boost the immune function. Dr. Sears says there are eight important immune-boosting vitamins and minerals found in whole foods- Vitamin E, vitamin A, vitamin C, bioflavonoids, carotenoids, selenium, omega 3 fatty acids and zinc. It does not have to be difficult to get these nutrients in our diet. Below is a list of some of the best immune boosting foods to eat during cold and flu season.

Oranges and tangerines- Vitamin C found in citrus fruits is at the top of the list of immune boosters for many reasons. Vitamin C increases the production of infection-fighting white blood cells and antibodies and increases levels of interferon which will prevent the entry of viruses. Most any food that contains vitamin C will also contain bioflavonoids. Together, they work to boost our immunities.

Grains- Vitamin E in seeds and grains supply plenty of nutrients to boost your immune system. However, it is difficult for most people to get the required 60mg, so supplements of Vitamin E may be necessary. Studies show that sprouted grains and lentils are some of the best for increasing our bodies' immunities because they are loaded with Vitamin E and zinc.

Carrots- These vegetables produce beta carotene and other carotenoids which increase the number of infection-fighting cells, natural killers, and T-cells. They also protect against cancer by stimulating the immune cells called macrophages to produce tumor necrosis factor, which kills cancer cells.

Garlic- It offers several antioxidants and selenium that fight any immune system invaders. You can use it in soups and sauces or buy it as a supplement.

Almonds and lima beans- Protein rich foods contain zinc. This valuable mineral increases the production of white blood cells that fight infection and helps them fight more aggressively. A word of caution from Dr. Sears: "Too much zinc in the form of supplements (more than 75 milligrams a day) can inhibit immune function. It`s safest to stick to getting zinc from your diet and aim for 15 to 25 milligrams a day."

Flax Oil- This oil contains Omega-3 fatty acids which act as immune boosters by increasing the activity of phagocytes, the white blood cells that eat up bacteria. It's easy to add flax oil to your diet; just add one to three teaspoons to a fruit and yogurt smoothie.

Broccoli- This vegetable is a great immune booster and it is easy to add to any meal. It`s full of nutrients that protect your body from damage such as vitamins A, vitamin C, and glutathione.

Yogurt- In addition to all the fruits, vegetables and grains, a daily cup of yogurt with live and active cultures may stimulate your immune system to fight disease. Also, in recent studies, the vitamin D in yogurt and in sunlight has been linked to decreasing the risk of cold and flu better than the flu vaccine. If you don`t eat dairy, many health food stores carry soy yogurt.

With cold and flu season just ahead of us, let`s choose now to eat healthy. Let`s give this cold and flu season a fight!

Resources:
http://www.health.harvard.edu/flu-resource-center/how-to-boost-your-immune-system.htm

http://www.webmd.com/cold-and-flu/slideshow-immune-foods

http://www.webmd.com/diet/guide/antioxidants-your-immune-system-super-foods-optimal-health

http://www.naturalnews.com/027385_Vitamin_D_swine_flu_vaccine.html

http://www.askdrsears.com/html/4/t042500.asp

Learn more: http://www.naturalnews.com/030152_immune_boost_foods.html#ixzz17Y2Xrjko

Carrots and cruciferous vegetables prevent breast cancer

(NaturalNews) It is safe to assume that most people are aware of breast cancer's existence, but many lack practical knowledge about how to go about preventing it through nutrition. However, a new study out of Boston University adds to the growing body of literature about the anti-cancer properties of vegetables, particularly cruciferous ones like carrots, collard greens, cabbage and broccoli.

As part of the ongoing Black Women's Health Study, the recent research was particularly focused on foods that help lower the risk of estrogen receptor-negative (ER-negative) breast cancer, a type of breast cancer common among African-American women. But what they found was that many vegetables fight all forms of breast cancer, and even cancer in general.

The team tracked more than 50,000 African-American women for 12 years. Roughly 1,300 of these women developed breast cancer during that time, and 35 percent of those cancers were the ER-negative type. But those that ate at least two servings of vegetables a day were 43 percent less likely to develop ER-negative breast cancer than women who ate less than four servings of vegetables per week.

Additionally, women who ate three or more servings of just carrots a week were 17 percent less likely to develop breast cancer than women who ate carrots less that once a month. And cruciferous vegetables in general exhibited anti-cancer effects for all forms of cancer.

There are many practical ways by which women can help avoid getting breast cancer. Instead of celebrating Breast Cancer Awareness Month, NaturalNews would rather turn it into Breast Cancer Prevention Month by informing readers about the foods and herbs they can eat right now to stay healthy and avoid the disease.


Learn more: http://www.naturalnews.com/030143_cruciferous_vegetables_breast_cancer.html#ixzz17XuKz2Nr

Broccoli nutrient halts growth of cancer tumors

(NaturalNews) A chemical naturally occurring in broccoli may actually block the development of tumors in people with a certain genetic trait, according to a study conducted by researchers from the Institute of Food at Norwich in the United Kingdom.

Scientists have long known that a diet high in broccoli and other cruciferous vegetables contributes to a lower risk of cancer. In recent years, research has increasingly focused on one particular component of these vegetables, called sulforaphane.

"Among the phytochemicals in cruciferous vegetables that have been researched, sulforaphane is one of the more promising as a cancer fighter," writes Patrick Quillin in his book Beating Cancer with Nutrition.

In the current study, researchers found that some human and mouse prostate cells were less likely to turn cancerous when exposed to the chemical. The effect was only seen, however, in cell lines deficient in a gene known as PTEN.

"The cells became less competitive," researcher Richard Mithen said.

PTEN produces a protein that suppresses tumors by regulating cell growth and natural cell death. The gene also plays a role in cell movement and genetic regulation within cells. Previous research has linked a weakened or absent PTEN gene to a faster spread of prostate cancer.

"PTEN is a tumor suppressor gene, the deletion or inactivation of which can initiate prostate cancer development and enhance the probability of its progression," Mithen said. "We've shown that sulforaphane has different effects depending on whether the PTEN gene is present."

Eating broccoli is only one part of a healthy, cancer-fighting lifestyle, said Kate Holmes of The Prostate Cancer Charity.

"Moving away from a diet rich in meat and saturated fat will improve overall health and reduce the risk of chronic conditions like heart disease, as well as possibly helping to prevent prostate cancer," she said. "A diet rich in fruit and vegetables combined with a physically active lifestyle gives you the best chance of protecting your long-term health."

To learn more about how to fight disease with a healthy diet, read the free NaturalNews.com report "Nutrition Can Save America!" at
http://www.naturalnews.com/report_N....

Sources for this story include: http://www.bbc.co.uk/news/10616803; http://www.webmd.boots.com/prostate... ; http://news.softpedia.com/news/Broc

Learn more: http://www.naturalnews.com/030376_broccoli_cancer_tumors.html#ixzz17VYEJ9z8