Healthy Garden Food Newsletter
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| Editor: Bev Buckley |
MAY 2010 |
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Cancer update from Johns Hopkins Hospital
& Walter Reed Army Medical Centre |
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After years telling people that chemotherapy is
the only way to eliminate cancer, the famous
Johns Hopkins hospital is telling people there is
another way. Their message is that cancer cells
occur quite often in a person's lifetime but they
are destroyed when the person's immune system
is strong. Nutritional deficiencies due to genetic,
environment, food and lifestyle factors, cause
cancer cells to multiply and form tumours.
Changing diet and including supplements to
strengthen the immune system is recommended.
Anti-oxidants, vitamins and minerals enable the
body's own killer cells to destroy cancer cells.
Since cancer is a sugar-feeder, cutting out sugar
reduces one important food supply to the cancer
cells. Honey, molasses or stevia are good
substitutes. It is also wise to avoid tea, coffee
and chocolate, which have high caffeine levels.
Green tea is a better alternative and has cancer fighting
properties.
Since cancer cannot thrive in an oxygenated
environment, daily exercise and deep breathing
help get oxygen down to the cell level. Oxygen
therapy helps destroy cancer cells.
Dairy products cause the body to produce
mucus, especially in the gastro-intestinal tract.
Cancer feeds on mucus.
Cancer cells thrive in an acidic environment.
Advice from the hospital is that you reduce red
meat intake and substitute fish and a little
chicken. This advice is particularly important if
meat comes from feedlot cattle and intensively
farmed piggeries where antibiotics and growth
hormones are used and parasites are common.
By eating less meat, the enzymes needed to
digest meat are freed up to attack the protein
walls of cancer cells and allow the body's killer
cells to destroy the cancer cells.
It is recommended that a diet made up of 80%
fresh, raw vegetables and juice, whole grains, |
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seeds, nuts and a little fruit allows the body to
become alkaline. Fresh vegetable juices provide
live enzymes that are easily absorbed and reach
down to nourish and enhance healthy cells.
Enzymes are destroyed at temperatures of 400C,
which is why raw food is best.
Arguments against chemotherapy are that:
(a) It poisons the rapidly-growing cancer cells
but it also destroys healthy cells in the bone
marrow, gastro-intestinal tract and can cause
damage to liver, kidneys, heart and lungs.
(b) Radiation destroys cancer cells but also
burns, scars and damages healthy cells, tissues
and organs.
(c) Whilst initial treatment often reduces tumour
size, prolonged use of chemotherapy and
radiation does not result in more tumour
destruction.
(d) When the body has too much toxic burden
from chemotherapy and radiation, the immune
system is either compromised or destroyed
leading to various kinds of infections and
complications.
(e) Chemotherapy and radiation can cause cancer
cells to mutate and become resistant and difficult
to destroy. Surgery can cause cancer cells to
spread to other sites.
An effective way to battle cancer is to starve the
cancer cells by not feeding them with the foods
they need to multiply. This is why it is important
to grow your own food or have a source of
freshly picked, organic produce because food
quickly loses its goodness after picking.
It is also important to rid the body of toxic
substances. You can do this cheaply and easily
by chopping up a bunch of fresh parsley, boiling
it for 10 minutes and allowing it to cool. Store in
the refrigerator. A glass of parsley liquid a day
will rid the body of toxic substances.
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Parsnips
Parsnips have become less popular than carrots
since mediaeval times when doctors used to
prescribe them for toothache, stomach ache,
impotence and dysentery. Sweeter than carrots,
parsnips contain carotenoids and vitamin C
(immune booster and potent antioxidant), niacin
(B3) which asists in the functioning of the
digestive system, skin, nerves, Vitamin E,
Vitamin K, folate, manganese calcium and
potassium.
Boiled in water, parsnips are not very appetizing.
Sauteed in butter, they have a delicious taste and
a nice texture.. |
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Sauteed parsnip and kale
Ingredients
2 medium onions
3 large or 5 medium parsnips
1 bunch of kale
2 tablespoons of olive oil
1 cup of water
2 cloves of garlic, crushed
2 tablespoons of fresh ginger, minced.
Method
Peel and dice onions and parsnips. Remove
stems from kale and cut into pieces.
Saute garlic, onions and parsnips in oil, stirring
occasionally. Add water and ginger and continue
cooking for five minutes. Add kale and cover.
Stir occasionally.
Parsnip Mash
Ingredients
½ kg of parsnips
½ kg of dutch cream potatoes
1 bunch of parsley
50 grams of butter
4 tablespoons of cream
Method
Steam or boil parsnips and potatoes separately
until they are tender. Mash potatoes. Place
parsnips in a food processor with butter, cream,
salt, pepper and parsley. Stir into mashed potato
and serve.
* * * * * * * * * * * * * * * * * *
It doesn't take a big person
to carry a grudge.
* * * * * * * * * * * * * * * * * * |
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Parsnip and Apple Puree
Ingredients
1 kg parsnips
3 cooking apples
500 grams of cream
50 grams of butter
1 pinch of nutmeg
Salt and pepper
Method
Peel and slice parsnips and steam for 10 minutes.
Peel and slice apples and add to parsnips.
Continue cooking until parsnips and apples are
soft. Place in a blender with cream, butter,
nutmeg and seasoning. Transfer to a serving
dish and keep warm in the oven.
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Growing Parsnips
the bio-nutrient way
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Parsnips take 14 weeks to mature and are
difficult to germinate, which makes parsnips a
difficult vegetable to grow successfully. Do not
try to transplant. Parsnip seeds deteriorate
quickly so store them in the refrigerater to
maintain a constant temperature.
Parsnips have a long root which makes it
essential that you plant into deep soil. Use the
bio-nutrient technique of mounds and gulleys to
ensure you have a deep, well composted soil in
which to grow your parsnips.
The temperature range for growing parsnips is
40C - 340C and the ideal temperature is between
160C and 180C which means that parsnips are
best suited to cooler climates. Plant in summer
through autumn. Hollow Crown is the most
widely used variety.
Soak seeds overnight in warm water and sow
seeds direct into damp soil about 1 - 2 cm apart
and about ½ cm deep. Cover with a light
sprinkling of soil or compost. You will find
planting will be difficult to do, because the seeds
are very light. For this reason, it is important to
thin the rows when your seedlings appear and
remove seedlings that are too close together.
Plant in rows about 20 - 25 cm apart.
Parsnip seeds can take as long as four weeks to
germinate and it is essential that you keep the
soil wet during this time. |
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© Growing Healthy Australia 2010.
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