Cancer Killer - Ginger and Barley
another remedy for you.
Cancer Killer in the Kitchen - Ginger
The powerful healing effects of ginger have been well
documented. It's a proven remedy for upset stomach.
Reams of studies show that it inhibits inflammation. And
there is substantial evidence that it fights cancer too.
For instance, a recent University of Michigan study showed that when ginger was added to ovarian cancer cells in the laboratory, it caused the cancer cells to self-destruct (a process known as "apoptosis").. In a separate study at the University of Minnesota , researchers injected colon cancer cells into mice that were bred to have no immune system.. Half of these mice were routinely fed gingerol, the main active component in ginger. The researchers found that the mice that were fed gingerol lived longer, their tumors were
smaller, and the cancer did not spread as widely as in the control group.
With all these health benefits, you should be using ginger as often as
you can. The best way I've found to get a healthy
serving of ginger is
to juice it. (The brand of juicer I use is an Omega.) Two or three days a week, I juice an apple or two, some carrots, spinach, broccoli, cabbage, and a big piece of ginger root.
The ginger gives the drink a great flavor and a powerful anti-cancer kick. I highly recommend that you try it.
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Healing and cleansing with barley High in fibre, barley is also a kidney cleanser. Better yet, regular intake of it helps prevent heart disease. BARLEY water was always a regular drink when we were still living at home. Whenever we had to go for a medical exam that included a urine test, my mum would make us drink barley water a day before it to make sure we got a positive result!
My mother was a wise woman. I later found out from an Australian naturopath that barley is known to be a kidney cleanser, and he happily downed glasses of it at a meal we had in a coffee-shop here.
Barley is good for your intestinal health too. Try to eat the barley grains you find in your drink or sweet broth with fu chook
(beancurd skin) and ginkgo nuts.
It's high in fibre which feeds the friendly bacteria in
the colon and
helps speed up the transit of fecal matter in it. In this
way it helps
prevent haemorrhoids and colon cancer.
The propionic acid and beta glucan from barley's
insoluble fibre also help lower cholesterol and prevent the
formation of gallstones.
Eating barley regularly is a preventive step against heart
disease as,
besides the fibre content, it is also high in niacin, a B
vitamin good for
lowering cholesterol.
Diabetics should eat more barley as the fibre will
prevent blood sugar
levels from rising too high. It also provides relief from
constipation or
diarrhoea for those suffering from Irritable Bowel
Syndrome.
Barley is rich in selenium which prevents cancer and
relieves symptoms of asthma and arthritis. It is a good
source of manganese, copper and phosphorous.
Malt sugar comes from sprouted barley which, when
fermented, is an ingredient in beer and other alcoholic
beverages.
Barley, whose Latin name is " hordeum vulgare" ,
has been cultivated for more than 10,000 years.
Since ancient times, barley has been used for healing
purposes and has been known to the Chinese, Egyptians, Greeks and Romans.
Athletes in
Greece and Rome in those days were known to eat barley
bread to give them strength.
Besides the usual things we do with barley, I enjoy having
it in a western soup. The larger pearl barley is used and I
love the sticky bite of it.
Here's a recipe for barley soup:
Barley soup with roasted garlic
1 cup pearl barley
5 cloves whole garlic, roasted
2 litres chicken stock, steeped from 1 chicken breast
simmered in three litres water
2 tbsps vegetable oil
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
150g turkey ham, cut up
1 tsp ground white pepper
1 tsps sea salt or to taste
1 tbsp chopped parsley
Method
1. Wash barley and soak it in a bowl of water for three hours. Drain.
2. Heat oil in pan and fry onions. Add carrots and celery,
then the barley and fry for three minutes.
3. Add chicken stock, pepper and roasted garlic and simmer
over low heat for at least an hour, or until barley is soft.
4. Add salt to taste and serve the soup garnished with
chopped parsley .
