It Fights Diabetes, Kills Cancer Cells & Serves as Great Diuretic
Dandelion root tea is a great spring tonic for our bodies; it helps the transition from winter to the warmer season, by nourishing and balancing the blood so it will flow better and keep us cooler in the summer season. Dandelion root has been used in Chinese medicine to treat various heart conditions. These heart health promoting benefits of dandelion root come from antioxidant compounds called polyphenols and flavonoids. Continue reading
Scientists who really understand and care about holistic and homeopathic medicine are always researching to find alternatives to Big Pharma and mainstream health treatments that really don’t do much of anything except fill the bank accounts of corporate medicine. Part of their research has been to examine whether and how certain foods – especially those deemed “superfoods” – can fight some of most prevalent and deadly diseases. 
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Long considered impossible to accomplish, new research reveals how a simple spice might contribute to the regeneration of the damaged brain.
If cayenne pepper (Capsicum annuum) is not the king of medicinal herbs it is certainly a prince among them due to the incredible health benefits it gives.
For decades, we were told that eating fat would lead us to early grave. Horror stories of clogged arteries and coronaries were the norm, while foods such as pasta were seen as healthy.
In 2015, it was estimated that there were approximately 221,200 new cases of lung cancer. Every year, more people die of lung cancer than colon, breast and prostate cancer combined.
By now, it shouldn’t be a secret that there are specific proteins, enzymes and other coding within our bodies that can be activated to stop cancer cells dead in their tracks. Every day, more and more people (including doctors and scientists) are learning about the powers of specific foods and the role they play in our diet to both prevent and fight diseases. When it comes to cancer – which is such a widespread problem, so it naturally garners more attention – there are certain foods and compounds contained within certain foods that are thought to destroy cancer cells, along with having numerous other health benefits. 
Five years ago, Candice Marie Fox was given 5 years to live due to her thyroid cancer which had spread to her organs. Devastated, she refused chemotherapy and instead started consuming 3 pineapples a day together with lemon, kiwi, grapefruit, bananas, apples and papaya (watch the video for her full protocol). Today she is 31 and very healthy and alive; she managed to defeat fourth stage cancer in 6 months! 
Your kidneys provide vital service to your body — they filter waste from your blood and send it to your bladder. They also regulate blood pressure, manage water reabsorption, control the acidity in the body, and balance electrolyte levels. Considering their importance, eating a diet to promote kidney health could be one of the best things you can do. The following seven foods will support your kidneys and make their job easier. 
The kidneys are one of the most important organs in the human body. The kidneys help to detox and filter impurities from the blood, as well as waste products from your urine. Kidney stones form when the kidneys are not able to process toxins efficiently. Specifically, a crystallization of unprocessed minerals builds up. Kidney stones cause pain and possible blockage of urine flow.
No matter how discerning your palate, chances are you’ve been fooled a time or two when shopping for food at the supermarket. And unlike the counterfeit wallet or handbag bought on the streets of New York City, this bit of fakery is under the radar. It could have been those pricey heirloom tomatoes or that bottle of imported extra virgin olive oil. Someone, somewhere along the supply chain pulled a switcheroo. The heirlooms were really garden variety tomatoes. The extra virgin olive oil was cut with hazelnut oil or a blend of lesser quality olive oils rather than a first pressing of Mediterranean olives. You want to think you’d be able to tell the difference. But “the perpetrators aren’t designing these changes to be detected,” says Karen Everstine, a research associate at the University of Minnesota’s Food Protection and Defense Institute (FPDI) and the group’s resident food fraud expert. “And presumably, most of the time, they aren’t.”