How to Reduce Risk of Cancer

I have some vital information for you that can literally save your life, save you from dying from cancer; not just from getting cancer, but from dying from it. I came across this absolutely vital information while researching my new book called, Dark Deception, info which is just too important to keep under wraps until the book's release in a year's time.

Cancer is now the number one cause of death in the country, having surpassed heart disease a few years ago. 

Please check out the graph in the video that illustrates the relationship between latitude, sun exposure and death rates from cancer. Remember the vertical axis shows the number of cancer-related deaths per 100,000, while the horizontal axis indicates latitude. It clearly shows that cancer-deaths go up significantly, the farther away from the equator one lives.

Here's why. With sun exposure, UVB radiation from the sun converts cholesterol to vitamin D, one of the most potent anticancer vitamins. See the connection? Please keep your vitamin D levels in a healthy range. If you're taking oral vitamin D in cod liver oil or a supplement, you need to measure your vitamin D blood levels to avoid overdosing. Take a simple blood test to help you keep your vitamin D levels in a safe, optimal range, and go to my vitamin D testing page for more details.

While in Maui this winter, I heard a number of heartbreaking stories from folks there, who told me of close relatives who either had cancer, were dying from it or had died from it. How tragic! With this new information about vitamin D in mind, I said to them, "I don't know your relative." I asked, "But did they stay in the sun? Do they have a tan?", and even though some of these people lived in Maui, it seems every one of these people did not get much sun and were pale. This was a giant clue, empirically confirming what I was learning about sun exposure.

The best and safest way to get vitamin D is from the sun. The safe way to get sun exposure is to just go out enough so that your skin turns the very lightest pink. You'll also need enough of your skin exposed to sun. Exposing only your face and hands while going from office to car is not enough for conversion into vitamin D. We must remain sensible in our approach to this issue. This means:

PLEASE DON'T GET SUNBURNED!

Bear in mind unique risk factors for dark-complexioned individuals. So if you're African-American, from the Middle East or India and live in America or Europe or in a very northern latitude, you're at very high risk for developing these cancers, as high as four times the risk. Darker skin serves as a filter, causing the need for two to five times as much sunlight as someone with very pale skin.
Also be careful about using most sunblocks as they are dangerous.

If you are looking for a safe one I have researched this and recommend Active Full Spectrum Sun Block. If you can't easily find it I put it in my store for your convenience.

In light-skinned individuals, overexposure to sun can also be problematic.

Normally, skin cancer is not going to be the melanoma type, for which there are multiple causes. Follow the link below to learn more. But having sun exposure can increase the risk of other types of skin cancers, which while not as dangerous as melanoma, are easily avoided with cautious sun exposure

BOTTOM LINE: NEVER GET SUNBURNED!
Avoid commercial sun blocks, which contain toxic chemicals that enter your bloodstream through the skin, and follow the link below for more info and alternatives to these products.

If you have any questions at all about the relationship about sun and skin cancer please be sure to visit my article on that topic.
Stay informed. Have a healthy, careful, appropriate relationship with sunlight.

Article Source: Dr Mercola at Mercola.com  


 

Why You Should Eat Fish

People have been eating fish since the dawn of man. It’s been a staple for humankind in every area where fish can swim and has without a doubt been one of the foods that have kept humans alive, but in many more ways than offering mere sustenance. It’s a lean protein, with vitamins, minerals, fatty acids and numerous compounds that can stave off high blood pressure, macular degeneration, depression, osteoporosis and diabetes.

Another new study in the journal Circulation reveals that people who eat two or more servings of oily fish per week had a “significantly lower risk of heart attack and stroke,” even in individuals who don’t make “eating healthy” a priority. The study authors wrote:

“We conclude that one to two seafood meals per week be included to reduce the risk of congestive heart failure, coronary heart disease, ischemic stroke, and sudden cardiac death, especially when seafood replaces the intake of less healthy foods.”

One of the most glowing reviews of fish as a healthy food was in light, again, of the high levels of omega-3s, with a notation that they’re one reason the Mediterranean diet has been all the rage over recent years. Omega-3s enter your cell membranes, which is important for cell signaling and essential for an optimally functioning heart. Forbes noted a number of other perks:

“Research has focused largely on the anti-inflammatory influence of omega-3s, which counters the hardening and narrowing of arteries that characterizes heart disease. Diets higher in omega-3s are also linked to lower triglyceride levels and fewer fatty deposits that clog arteries …

But don’t think a Friday night plate of fried catfish and slaw will fill the need. Eating fried seafood doesn’t provide the same benefits, and likely contributes to the very problem eating non-fried fish helps improve. The results of one study suggested that people who ate fried fish at least once a week were nearly 50 percent more likely to develop heart failure than those who rarely ate fried seafood.”

So should you eat fish? Again, pregnant moms and young children — and really, everyone — should steer clear of high-mercury seafood, but if you choose the healthiest options, the benefits are worth the risk for most people.

As a general rule, your best choices are small, cold-water, fatty fish, which are an ideal source of omega-3s with a low risk of contamination. The healthiest fish I suggest you consider eating more often include anchovies, sardines, mackerel, herring and wild-caught Alaskan salmon — step away from farmed varieties, both for your health and for the environment.

Article Source: Dr Mercola at Mercola.com  

Health Benefits of Ginger Tea

One easy way of obtaining ginger’s advantages is making your own ginger root tea, and it is one of ginger’s most commonly prepared forms. In its simplest sense, ginger tea is made by boiling sliced ginger root in water.

Another method for making ginger tea is using powder or teabags bought online or from your local store. If this is your preferred method, make sure that the product you’re buying uses high-quality ingredients from a reputable company. But if you have the time and resources, I strongly suggest growing your own ginger roots because this approach is healthier and safer.

What is ginger tea good for, anyway? Throughout history, it has been prescribed by healers and herbalists to help their patients alleviate a variety of conditions. Drinking it regularly may help:

Relieve nausea: If you feel nauseous due to whatever reason, drinking ginger tea may help you feel better.	Promote stomach health: Drinking ginger tea may help boost stomach health by reducing the effects of chronic indigestion.
Manage inflammation: Ginger’s anti-inflammatory properties have been well-known throughout history. Taking it as tea may help you remedy muscle and joint pain after a strenuous workout.	Ease respiratory conditions: Ginger tea may help relieve inflammation related to the respiratory system, such as asthma, allowing you to breathe better.
Boost brain function: In a study conducted among healthy middle-aged women, researchers discovered that ginger may help improve attention and cognitive processing without causing any side effects.	Relieve menstrual discomfort: The muscle-relaxing properties of ginger may help provide relief for women suffering from menstrual cramps, as evidenced in one study.
Strengthen the immune system: The numerous antioxidants found in ginger tea may help boost your immune system, thereby helping reduce your risk of contracting infectious diseases.

Caffeine Content and Other Nutrition Facts of Ginger Tea

Ginger is a caffeine- and sugar-free plant that contains a mixture of vitamins and minerals working together to benefit your health. Furthermore, ginger contains gingerol, a unique compound that may help boost cardiovascular circulation.

Article Source: Dr Mercola at Mercola.com 

Ginger Tea: An Ancient Health Solution

Dr Mercola writes: Ginger (Zingiber officinale) is one the oldest cultivated plants currently in existence. Historians believe that ginger has been grown for more 5,000 years, ever since ancient Indians and Chinese discovered and used it as a tonic root to help treat a variety of ailments

Ginger is a caffeine- and sugar-free plant that contains a mixture of vitamins and minerals working together to benefit your health. Furthermore, when made into tea, ginger releases gingerol and protease, which are compounds that may help boost cardiovascular circulation

Ginger (Zingiber officinale) is one the oldest cultivated plants currently in existence. Historians believe that ginger has been grown for more 5,000 years, ever since ancient Indians and Chinese discovered and used it as a tonic root to help treat a variety of ailments. The plant was introduced to the Western world when it was exported from India to the Roman Empire.

Back then, ginger was considered to be an incredibly luxurious spice and was difficult to procure. During the 13th and 14th century A.D., however, Arab traders planted ginger roots throughout their voyage in Africa, causing the plant to spread and prices to go down. Today, ginger can be purchased easily almost anywhere compared to hundreds of years ago, where the price for a single pound of it was equivalent to a single live sheep!

Article Source: Dr Mercola at Mercola.com  

Why Start or Continue Eating Eggs

Instead of focusing on the faulty science that made you worry unnecessarily about consuming too much cholesterol, there are numerous reasons to go ahead and enjoy them. They're loaded with vitamins and minerals; in fact, just one boiled egg imparts these very good-for-you nutrients, in terms of the Reference Daily Intake (RDI):

6 percent of the RDI in vitamin A	5 percent of the RDI in folate
7 percent of the RDI in vitamin B5 (pantothenic acid)	9 percent of the RDI in vitamin B12
15 percent of the RDI in protein	15 percent of the RDI in vitamin B2
9 percent of the RDI in phosphorus	22 percent of the RDI in selenium

In addition, eggs contain a healthy amount of calcium, zinc and vitamins D, K, E and B6, as well as healthy fats. Lutein and zeaxanthin are important antioxidants that build up in the retinas of your eyes. This effectively protects your vision by inhibiting the development of cataracts and macular degradation, two of the world's most common and serious eye ailments.

Along with the high amounts of vitamin A, your vision is further defended with every egg you eat. Fuller reiterated that other nutritional advantages come through "micronutrients like carotenoids (for eye health), arginine (for healthy blood vessels) and folate (for healthy pregnancies and heart health)," according to the University's news release.

 

Article Source: Dr Mercola at Mercola.com 

Health Benefits of Carrots

Carrots are so common in the US that it's easy to overlook their potentially powerful benefits to your health. It is now a popular snack food to eat with dips or add to fresh vegetable juice, or as an addition to soups and stews. Carrots have been valued since ancient times for their medicinal properties.

According to the US Department of Agriculture:

"Thought to be native to central or western Asia (likely Afghanistan), cultivated carrots first arrived in North America with the early Virginia colonists. Carrots are an important member of the parsley family, which also includes celery, anise, and dill.



Like many vegetables, the early history of carrots centered on various medicinal attributes thought suitable for curing a wide range of conditions and maladies."

Beta-Carotene and More: What Nutrients Are Found in Carrots?

A serving of carrots (one medium carrot or ½ cup chopped) will provide about:
210% of the average daily recommended amount of vitamin A
10% vitamin K
6% vitamin C
2% calcium

The high vitamin A content, for which carrots are best known, comes from beta-carotene, which is converted into vitamin A in your liver. Interestingly, there's a reason why 'carrot' and 'carotene' sound so alike. The word carotene was devised in the early 19th century by a German scientist after he crystallized the compound from carrot roots.

Carrot seed oil also contains potassium, vitamin B6, copper, folic acid, thiamine and magnesium. I generally recommend eating carrots in moderation because they contain more sugar than any other vegetable aside from beets,

However, when eaten as part of an overall healthy diet, the nutrients in carrots may provide you with protection against heart disease and stroke while helping you to build strong bones and a healthy nervous system.

From Heart Disease to Cancer: What Does the Research Say About Carrots?

There's good reason to include carrots in your regular diet, as the science is very strong that they may help reduce your risk of chronic disease.

Heart Disease

Eating more deep-orange-colored fruits and vegetables is associated with a lower risk of coronary heart disease (CHD). In particular, carrots are associated with a 32 percent lower risk of CHD, leading researchers to conclude:

"… a higher intake of deep orange fruit and vegetables and especially carrots may protect against CHD."

The consumption of carrots has also been associated with a lower risk of heart attacks in women.

Cancer

Antioxidants in carrots, including beta-carotene, may play a role in cancer prevention. Research has shown that smokers who eat carrots more than once a week have a lower risk of lung cancer, while a beta-carotene-rich diet may also protect against prostate cancer.

The consumption of beta-carotene is also associated with a lower risk of colon cancer while carrot juice extract may kill leukemia cells and inhibit their progression.

Carrots also contain falcarinol, a natural toxin that protects carrots against fungal disease. It's thought that this compound may stimulate cancer-fighting mechanisms in the body, as it's been shown to cut the risk of tumor development in rats.

Vision

A deficiency in vitamin A can cause your eye's photoreceptors to deteriorate, which leads to vision problems. Eating foods rich in beta-carotene may restore vision, lending truth to the old adage that carrots are good for your eyes.

Brain Health

Carrot extract has been found to be useful for the management of cognitive dysfunctions and may offer memory improvement and cholesterol-lowering benefits.

Liver Protection

Carrot extract may help to protect your liver from the toxic effects of environmental chemicals.

Anti-Inflammatory Properties

Carrot extract also has anti-inflammatory properties and provided anti-inflammatory benefits that were significant even when compared to anti-inflammatory drugs like Aspirin, Ibuprofen, Naproxen and Celebrex.

Cooking May Increase the Health Benefits of Carrots

Carrots eaten raw are an excellent food, but there is some research showing that cooking them may actually help to boost their nutritional content. Interestingly, one study found that cooked carrots had higher levels of beta-carotene and phenolic acids than raw carrots, and the antioxidant activity continued to increase over a period of four weeks. Adding carrot peels to a carrot puree also boosted antioxidant levels.

So while I generally recommend eating your vegetables raw or fermented for the most nutrition, carrots may be one case where gentle cooking, such as steaming, is preferred.

As for storage, keep them in the coolest part of your refrigerator in a sealed plastic bag or wrapped in a paper towel, which should keep them fresh for about two weeks. Avoiding storing them near apples, pears or potatoes, as the ethylene gas they release may turn your carrots bitter.

Facts Source: mercola .com