Drug free natural cure for infectious disease, cancer, diabetes and lab created H5N1 flu virusHealth, Special Report, World news Monday, April 8th, 2013
Sick and tired of being sick and tired? Drugs making you sicker and poorer, not healthier? Nature gave us a cure for the common cold and prevent and cure infection, disease and cancer. It is all bundled in an apple. The old adage “An apple a day keeps the doctor away” holds true even today. Probably even more so now than ever. If people just ate an apple a day they would be a whole lot healthier. “...a free supply of ascorbic acid (vitamin C) to every person would lower the cost of health care in a major way...” ~Theodore Joregensen
Eating an apple a day has many health benefits and that helps lower the cost of health care in a major way. If everyone added apples to their diet, they wouldn’t need expensive health care insurance or Medicare or Obamacare. They wouldn’t need to check their blood sugar or inject themselves with a harmful toxin several times a day. They wouldn’t need long term care. They wouldn’t need to be institutionalized.
Apples prevents and cures diabetes. “Apples are a good source of soluble fiber, especially pectin, which helps control insulin levels by slowing the release of sugar into your bloodstream. Pectin also helps reduce cholesterol levels by lowering insulin secretion.” ~ Dr. Barry Sears, former research scientist at the Boston University School of Medicine and the Massachusetts Institute of Technology. An apple and other ascorbic acid fruits boosts the immune system and fights, prevents and cures infectious disease (Swine Flu, AIDS, Avian Flu, H5N1 Flu), cancer and diabetes.
The root cause of cancer, diabetes, Alzheimer, high blood pressure, high cholesterol, heart disease and a host of other diseases is a vitamin and mineral deficiency. A deficiency in a vitamin or mineral upsets your body’s pH balance. Apples and other ascorbic acid fruits provides the essential vitamin and mineral content to maintain normal pH levels. Processed foods and refined sugar packed foods disrupts that pH balance and makes you sick. Eliminating refined sugar from your diet is essential to maintaining a healthy body. Cancer cells survive and grow on refined sugar. Refined sugar is a cancer feeder. By cutting off refined sugar it cuts off one important food supply to the cancer cells. Eliminate all refined sugar and you can beat cancer without deadly radiology or Chemotherapy.
Recent clinical tests shows that drinking apple juice can keep Alzheimer’s away and fight the effects of aging on the brain. Eating an apple results in higher levels of the neurotransmitter acetylcholine.
Research has also shown that people who eat fruits and other high fibre foods gain a certain amount of protection against Parkinson’s, a disease characterized by a breakdown of the brain’s dopamine-producing nerve cells. Scientists have linked this to the free radicalfighting power of the antioxidants contained therein.
Scientists from the American Association for Cancer Research, among others, agree that the consumption of flavonol rich apples could help reduce your risk of developing pancreatic cancer by up to 23 per cent. Researchers at Cornell University have identified several compounds— triterpenoids —in apple peel that have potent anti-growth activities against cancer cells in the liver, colon and breast. Their earlier research found that apples can reduce the number and size of mammary tumours. Meanwhile, the National Cancer Institute in the U.S. has recommended a high fibre intake to reduce the risk of colorectal cancer.
Women who eat at least one apple a day are 28 percent less likely to develop diabetes than those who don’t eat apples. Apples are loaded with soluble fibre, the key to blunting blood sugar swings.
The soluble fibre found in apples binds with fats in the intestine, which translates into lower cholesterol levels and a healthier you.
An extensive body of research has linked high soluble fibre intake with a slower buildup of cholesterol-rich plaque in your arteries. The phenolic compound found in apple skins also prevents the cholesterol that gets into your system from solidifying on your artery walls. When plaque builds inside your arteries, it reduces blood flow to your heart, leading to coronary artery disease.
Gallstones form when there’s too much cholesterol in your bile for it to remain as a liquid, so it solidifies. They are particularly prevalent in the obese. To prevent gallstones, eat an apple to help you control your weight and cholesterol levels.
Whether you can’t go to the bathroom or you just can’t stop, fibre found in apples can help. Fibre can either pull water out of your colon to keep things moving along when you’re backed up, or absorb excess water from your stool to slow your bowels down.
Irritable bowel syndrome is characterized by constipation, diarrhea, and abdominal pain and bloating. To control these symptoms stay away from dairy and fatty foods while including a an apple in your diet.
Hemorrhoids are a swollen vein in the anal canal and while not life threatening, these veins can be very painful. They are caused by too much pressure in the pelvic and rectal areas. Part and parcel with controlling constipation, an apple can prevent you from straining too much when going to the bathroom and thereby help alleviate hemorrhoids.
Many health problems are associated with being overweight, among them heart disease, stroke, high blood pressure, type 2 diabetes and sleep apnea. To manage your weight and improve your overall health, doctors recommend a diet rich in fibre. Foods high in fibre – an apple – will fill you up without costing you too many calories.
We’re constantly consuming toxins, whether it is from drinks or food, and your liver is responsible for clearing these toxins out of your body. Many doctors are skeptical of fad detox diets, saying they have the potential to do more harm than good. Luckily, one of the best—and easiest—things you can eat to help detoxify your liver is fruits— like apples.
Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you’re stressed out.
Recent long-term studies suggest that people who have a diet rich in fruits that contain antioxidants—like apples—are 10 to 15 per cent less likely to develop cataracts.
Apples are also used to make apple cider vinegar. Apple Cider Vinegar has been used by people as a nutritional drink since 3000 B.C. for its disease preventive quality. It contains a number of minerals, vitamins, pectin and beta-carotene, which is very important for the human body to be healthy and fit.
Apple Cider Vinegar is the cure for the most dreaded disease – influenza. Fermenting apple juice to alcoholic apple cider, and then letting the oxygen interact with it, turns the alcohol into acetic acid – one of the “magic” ingredients in the finished product.
Scientists have measured ninety different substances in apple cider vinegar such as thirteen types of carbolic acids, four aldehydes, twenty ketones, eighteen types of alcohols, eight ethyl acetates etc.
It also contains important minerals, trace elements and vitamins as well acetic acid, propionic acid, lactic acid, enzymes, amino acids as well as roughage in the form of potash and apple pectin.
How is apple cider vinegar the cure for influenza? It is important to maintain the alkaline pH of the blood due to the fact that viruses (both man made and natural), bacteria, fungus, and cancer, to name a few, cannot live in an alkaline environment. The pH of the blood is naturally alkaline at 7.4 to 7.6 and it is important that the blood remains alkaline. A virus in an alkaline environment may live for a short while but eventually, it will die. The virus itself is not what matters, the environment in which it is living is important and if the environment supports the virus, it will replicate and thrive. An alkaline environment does not support viruses like influenza and so, the virus can only survive for a short time. Apple cider vinegar keeps the body in an alkaline state so that viruses like the A-H1N1 (Swine Flu) influenza or the wild geese H5N1 influenza (another lab manufactured influenza that is to be released this fall) can not survive.
On the topic of the wild geese H5N1 influenza. It isn’t a naturally evolved virus or a naturally mutated virus. It was purposely created in a lab. The scientists who created it and the Rokefeller Group have already predicted that it will kill millions.
Who fabricated the pandemic that they hope will kill (murder – http://www.law.cornell.edu/uscode/text/18/1111) millions. Yoshihiro Kawaoka, professor at the University of Wisconsin Madison in the United States and Ron Fouchier of the Erasmus Medical Centre in Rotterdam, Netherlands.
Yoshihiro Kawaoka (http://www.vetmed.wisc.edu/people/kawaokay/) revealed in a conference at the Royal Society in April 2012 how “he created a hybrid bird flu” that could spread by exposure to coughing and sneezing. Kawaoka created the hybrid flu strain by integrating the lab mutated H5N1 bird flu (created by Dutch lab led by Ron Fouchier of the Erasmus Medical Centre in Rotterdam http://www.independent.co.uk/news/science/alarm-as-dutch-lab-creates-highly-contagious-killer-flu-6279474.html) with the Fort Detrick Maryland made swine flu. The same swine flu that caused the pandemic in 2009.
“In the laboratory, it was possible to change H5N1 into an aerosol-transmissible virus that can easily be rapidly spread through the air,” Dr Fouchier said. In other words they intentionally mutated the H5N1. The definition of mutate is “to change; alter”. A mutation is a permanent change in the DNA sequence of a gene.
The Royal Society is the same globalist group that came forward to endorse depopulation worldwide as an answer to environmental stability.
But you now know what kills it and every other influenza they can fabricate – apple cider vinegar.
Another fruit that cures is the lemon. A lemon is an alkaline fruit. Restoring pH levels to normal alkaline levels of 7.0 or greater (ideal pH balance for the human body is 7.3 to 7.4) is of tremendous importance for the cancer patient. Lemons are one of the most alkaline forming foods on the planet earth, by consuming on a regular daily basis (especially with the rind and seeds) will help to increase the pH levels in our body, hence, alkaline our body to 7.4 and above, the higher the ph level makes the cancer cells more difficult to survive due to the amount of oxygen present. The majority of cancer patients have acidic pH levels of below 6.5, making the normal cells harder to “breathe” properly. This causes the mutation of cells later become cancerous. This discovery was made by Nobel Prize winner Dr. Otto Warburg, who discovered that cancer cells only thrive in a low-oxygen state. Hence, the humble lemons can help to fight cancer.
The lemon kills cancer cells better than chemotherapy. Why do we not know this? Because pharmaceutical laboratories are interested in making a synthetic version (man made) that will bring them huge profits.
How many people die while this is a closely guarded secret so as not to jeopardize pharmaceutical profits?
This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure is too high and antidepressant, combat stress and nervous disorders. This type of therapy with lemon not only destroys malignant cancer cells it does not affect healthy cells.
Lemon is not only able to kill the cancer cells, research has shown it can even kill the HIV virus. http://news.bbc.co.uk/2/hi/asia-pacific/2318519.stm Professor Roger Short from the Melbourne University recently discovered that the juice of the lemon kills HIV virus in the test tube. Professor Roger Short made the discovery that lemon juice kills the AIDS virus after he put lemon juice in a test tube with HIV-positive sperm and the sperm were permanently immobilised within 30 seconds. Roger claims the lemon juice also killed syphilis, gonorrhoea and chlamydia. Why is the AIDS research community not investigating this further? Profit.
Research after research proves that cancer, viruses (AIDS), and bacteria cannot not survive in an alkaline environment. Research after research proves that we don’t need drugs to prevent and cure us of disease, cancer and influenza. Mother nature gave us citrus fruits to protect us from disease, cancer, and influenza.
All citrus fruits maintains normal alkaline levels in our body. Normal alkaline levels in the body kills cancer cells, all viruses including the AIDS virus, the Swine Flu (A-H1N1) virus, the Bird Flu virus, the ebola virus, the newest lab created H5N1 virus, and bacteria like E. coli.
The pharmaceutical companies know that citrus fruits prevent and cures cancer and are now working on making the fruit into a drug that they can sell for a profit by manufacturing a synthetic version of the fruit. They can’t sell citrus pectin under their brand name for a huge profit so they have fabricated a synthetic version of citrus pectin called MCP (modified citrus pectin). In the report below they deceptively confirm that citrus pectin kills cancer – only in their report they claim their counterfeit version MCP kills cancer when in fact the natural, abundant and cheaper citrus pectin, that you can by at any fruit stand or grocery store around the World, is what kills cancer.
http://www.ncbi.nlm.nih.gov/pubmed/12488479 Karmanos Cancer Institute, Detroit, MI, USA studied the effects of high pH and temperature modified citrus pectin (MCP), a nondigestible, water-soluble polysaccharide fiber derived from citrus fruit that specifically inhibits the carbohydrate-binding protein galectin-3, on tumor growth. MCP, given orally, inhibits carbohydrate-mediated tumor growth, angiogenesis, and metastasis in vivo.
Why pay a hefty price for fake citrus pectin when you can buy the the genuine article for a whole lot less? Natural is always better that fabricated. Modified always means “for profit” so when shopping to stay healthy never buy anything that has been modified or is labeled modified – genetically modified (GMO). Modified foods are unnatural and unhealthy.
http://www.torontosun.com/2012/07/05/genetically-modified-food-unsafe-scientists “Genetically modified food unsafe: Scientists” The Toronto Sun story is referring to this report “GMO Myths and Truths” – link to the pdf file of that report http://earthopensource.org/files/pdfs/GMO_Myths_and_Truths/GMO_Myths_and_Truths_1.3.pdf
In 2007, the USDA, FDA, and the California Almond Board (California produces 90% of the entire world’s almond crop), issued a statement that both raw and organic almonds would require pasteurization “for consumer safety” yet they would still be labeled as raw, and neither that nor the details of the process need be disclosed in labeling.
Federal tainting of our food supply
Consumer safety has nothing do with pasteurization. The USDA and the FDA have implemented this nation wide policy for the benefit of the pharmaceutical and GMO industry. Pasteurization of crops is intended to make people sick as pasteurization kills all nutritional value of the crop and lowers the pH levels in your body to lower than normal. Lowering the pH value increases the acidic value. The pharmaceutical and GMO industry cannot make a profit when there is untainted crops being sold to the public. When you pasteurize fruit juice or milk you destroy their nutritional value and need to add a synthetic version of the natural and health beneficial nutrient. Pharmaceutical companies make this synthetic (fake and unnatural) version of the natural and health beneficial nutrient. GMO companies make crops with all of the health benefiting nutrients removed. GMO make crops without life sustaining sustenance so that Pharmaceutical (drug) companies can profit.
What is the purpose of pasteurizing fruit? To lower the pH values of the cancer killing, bacteria killing, pathogen killing fruit to acidic levels. The FDA imposed 5-log reduction pasteurization process reduces the alkaline levels of the fruit. For apple juice at pH values of 4.0 or less, FDA recommends the following thermal processes to achieve a 5-log reduction:
160 degrees F for at least 6 seconds
165 degrees F for at least 2.8 seconds,
170 degrees F for at least 1.3 seconds,
175 degrees F for at least 0.6 seconds, or
180 degrees F for at least 0.3 seconds
71.7 degrees C (161 degrees F) for 15 seconds (milk pasteurization) is also considered adequate. Remember to set your Operational Limit higher to assure you meet your Critical Limit!
The FDA claims bacterial pathogens “might be” considerably greater at pH values of 4.0 and higher. But we know that this is a false claim because pathogens, bacteria and cancer cells cannot survive in a high pH environment. The FDA knows that bacterial pathogens cannot thrive at pH values of 4.0 and higher. That is why they use “might be” – a false assumption.
Most fruits and all vegetables are alkaline forming and contain highly alkaline enzymes such as pineapple, papaya, bananas, kiwifruit, melons, and apples. All leafy green and root vegetables are alkaline. Cruciferous vegetables such as kale, cabbage, cauliflower, broccoli, and Brussels spouts are highly alkaline. (pH of 7.5 to 8.0). These high alkaline fruits and vegetables are being targeted by the USDA (US “Drug” Administration) and the FDA (Food and “Drug Administration”) because unpasteurized they prevent and kill all pathogens, viruses and cancer cells. Both government agencies work for the Drug industry. Drug administrations – administration means the act or process of administering.
Why target apples? Apples are used to make the very potent bacteria killer apple cider vinegar. Apple Cider Vinegar (ACV) is an effective natural bacteria fighting agent that contains many vital minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine that are vital for a healthy body.
Dating back as far as 3000 B.C., apple cider vinegar has been used as a preservative, natural health remedy and antiseptic. Unpasteurized Apple Cider Vinegar, with an ideal pH level of 5 to 7 (above FDA regulations) is a natural probiotic. Only raw, unfiltered and unpasteurized apple cider vinegar contains the intact enzymes formed through the fermentation process. These living enzymes are largely responsible for the healing, restorative properties of the apple cider vinegar. Apple cider vinegar is a natural, non-toxic antimicrobial. The vinegar’s acetic acid kills microbes. The pharmaceutical drug companies know this and they lobbied the US government’s drug administering agencies to impose pasteurization to make fruits and vegetables ineffective at preventing and killing cancer, and disease causing pathogens (bacteria, viruses).
Energized by alkaline
Our good health is dependent on the pH level. To understand this importance you have to understand what pH is. pH, or “potential hydrogen,” is a measure of hydrogen ion concentration; a measure of the acidity or alkalinity of a solution.
When a solution is alkaline, or has alkalinity, it means it has the ability to neutralize acids. Alkalinity is expressed as a pH number, on a scale of 0 to 14. A pH of 7 is neutral; neither acidic nor alkaline. A substance measuring a pH level between 7 and 14 is alkaline, and is called basic (or a base). The closer a substance is to pH 14, the more alkaline it is. Foods are substantially made of water, so they also have a pH that can be measured. Because the human body is mostly liquid, it also has a pH, which is usually measured through blood.
Our blood pH has a very narrow range of around 7.35 to 7.45. If our body’s pH deviates from this range, we fall sick or begin to show symptoms of sickness. If our blood pH falls below 6.8 or above 7.8, our cells will stop functioning and death can quickly follow.
An acidic pH can occur from emotional stress, toxin overload, immune reactions, or any process that deprives the cells of oxygen and other nutrients – nutrients that are removed by pasteurization and irradiation. Obviously, eating a diet that is very acidic can change your pH levels to a degree, as well. The body will try to compensate for an acidic pH level by utilizing alkaline minerals it has stored. If your diet does not contain enough minerals (if you eat processed foods (junk food) and pasteurized and irradiated foods) to compensate, a build up of acids in the cells will occur, starving it of oxygen.
This can decrease the body’s ability to absorb additional minerals and other nutrients, decrease the energy production in the cells, decrease its ability to repair damaged cells, decrease its ability to detoxify heavy metals, allow tumor cells to thrive and proliferate, and make it more susceptible to fatigue and illness.
Acidity versus Alkalinity
* Cancer thrives in an Acidic environment…
* Cancer can not live and dies in an Alkaline environment
* Bacteria thrives in an Acidic environment…
* Bacteria can not live and dies in an Alkaline environment
* Yeast (Candida) thrives in an Acidic environment…
* Yeast (Candida) can not live and dies in an Alkaline environment
* Viruses thrive in an Acidic environment…
* Viruses can not live and dies in an Alkaline environment
* Plants thrive in an Acidic environment but die in an Alkaline environment…
* Humans thrive in an Alkaline environment but die in an Acidic environment
Read the comments below as they contain important relative amendments and contributed supportive information.
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