LEMON - 10,000 times stronger than Chemotherapy

Well - what a remedy for the disease unbelievable - There is no harm just drinking this water as a normal water, day to day.?   Please pass this on to your family and friends
 hello!!!  just want to share this good information

Just cut 2-3 thin slices of lemon in a cup/container and add drinking water so that it will become "alkaline water", drink it for the whole day, just by adding drinking water further more.Take it as drinking water everyday is good for everybody.

The surprising benefits of lemon! I remain perplexed!

 This is the latest in medicine, effective for cancer!
Read carefully & you be the judge
Lemon (Citrus ) is a miraculous product to kill cancer cells .   It is 10,000 times stronger than chemotherapy     Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits.

You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. 

Its taste is pleasant and it does not produce the horrific effects of chemotherapy.

  How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations?   As you know, the lemon tree is known for its varieties of lemons and limes. 

You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc...

It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumor.   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 which is too high and an antidepressant, combats stress and nervous disorders. 

The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that : It destroys the malignant cells in 12 cancers
including colon, breast, prostate, lung and pancreas   The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.

And what is even more astonishing:   this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Institute  of  Health  Sciences,  

819 N. L.L.C. Cause Street ,  

Baltimore , MD1201

Fresh Vegetable Marinade

Portions: 12
Serving size: 3/4 cup per serving
Ingredients

•     3 cups raw broccoli flowerets
•     3 cups cauliflower broken into flowerets
•     2 cups mushroom, sliced
•     1 cup green pepper, sliced
•     1 cup celery, sliced
•     1/2 cup sugar
•     2 teaspoons dry mustard
•     1/2 teaspoon salt
•     1/2 cup vinegar
•     1 cup olive oil
•     1/2 cup onion, finely chopped
•     1 tablespoon poppy seeds

Preparation

    Cut broccoli and cauliflower into bite-sized pieces. Combine with mushrooms, pepper and celery.
    In a separate bowl, combine remaining ingredients to make marinade. Mix well and pour over vegetables. Refrigerate at least 3 hours before serving.
    Use a slotted spoon remove vegetables from marinade before serving.

Nutrients per serving*

•     Calories: 174
•     Protein: 2 g
•     Carbohydrate: 10 g
•     Fat: 14 g
•     Cholesterol: 0 mg
•     Sodium: 112 mg
•     Potassium: 250 mg
•     Phosphorus: 50 mg
•     Calcium: 33 mg
•     Fiber: 1.9 g

* Analysis adjusted for portion of marinade not consumed
Recipe submitted by DaVita dietitian Joyce from Texas.

Chicken Pepper Fry -Ramadan Special

Ingredients:

• For the Chicken:

  • 1 kg chicken, cut into pieces
  • 1/2 lemon, juiced
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 3/4 tsp salt

• For the Masala:

  • 3 tbsp coconut oil
  • 2 medium onions, sliced
  • 2 green chilies, slit
  • 1.5 inch ginger, crushed
  • 1 pod garlic, crushed
  • 1 tsp whole black peppercorns (coarsely ground)
  • 1/2 tsp fennel seeds (coarsely ground)
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala (optional)
  • 1 tbsp coconut vinegar
  • Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with lemon juice, turmeric powder, black pepper powder, and salt. Mix well and set aside for 10-15 minutes.

2. Prepare the Masala: Heat coconut oil in a pan or kadai. Add the onions and green chilies. Saute on medium heat until the onions are light golden brown.

3. Add the ginger, garlic, and curry leaves. Saute for another minute until fragrant.

4. Add the ground black peppercorns, fennel seeds, turmeric powder, coriander powder, and garam masala (if using). Stir well and cook for 2-3 minutes.

5. Pour in the coconut vinegar and season with salt to taste.

6. Cook the Chicken: Add the marinated chicken pieces to the pan and coat them well with the masala.

7. Cover the pan and cook on medium-low heat for 20-25 minutes, or until the chicken is cooked through and tender.

8. Uncover the pan and increase the heat slightly. Stir occasionally until the gravy thickens and oil starts to separate.

Tips:

• You can adjust the amount of black pepper according to your spice preference.
• For a richer flavor, use coconut milk instead of water. Add it after the chicken is cooked and simmer for a few minutes.
• This dish is traditionally served with steamed rice, parotta, or appam.
• During Ramadan, this dish can be enjoyed for Suhoor (pre-dawn meal) or Iftar (evening meal).

Ramadan Special Touch:

Since this is a recipe for Ramadan, you can add a few special touches:

• Dates: Finely chop a few dates and add them to the masala along with the spices. This will give the dish a hint of sweetness that complements the peppery flavor.
• Fried Shallots: Fry a handful of thinly sliced shallots until golden brown and crispy. Sprinkle them over the cooked chicken pepper fry for a bit of extra crunch and texture.

Enjoy this delicious and flavorful Kerala-style Chicken Pepper Fry during Ramadan!

Kerala Beef Fry recipe -Ramadan Special

Ingredients

1.Beef -1kg

2.onions -2medium(sliced)

3.green chillies -6-8

4.ginger -1 chopped

5.coriander pwdr -2tsp

6.Garlic -8 pods

7.Tomatoes -2chopped

8.Cinnamon -1

9.Cloves -5

10.cardomom-5

11.Perunjeerakam 4 tsp

12.Blackpeppercorns 20

13.turmeric pwdr 1/2 tsp

14.pepper pwdr 1/2 tsp

Preparation Method

•Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.

•Grind the above 4 spices to a masala.

•Now cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.) around 80% cooked.

•Heat the oil & splutter mustard seeds &add the chopped onions & saute & then the coconut peices & curry leaves till light brown.

•Now add the meat &cook till gravy is dry & dark brown  

Ramadan special -Beef Ularthiyathu

Ingredients

1.Beef (trimmed) ½ kg

2.Red chilli powder ¾ spoon

3.Coriander powder 1 tsp

4.Turmeric powder ½ tsp

5.Pepper powder ¼ tsp

6.Cummins (Jeera) 1 pinch

7.Cinnamon 2 pinch

8.Cloves 3-4

9.Cardamom 2

10.Shallots (sliced) 100 g

11.Garlic (flakes) 1 big clove

12.Ginger 1 piece

13.Curry leaves 2 sprigs

14.Coconut (cut into small pieces) 100 g

15.Vinegar ½ tsp

16.Salt to taste

17.Coconut oil 50 ml

18.Mustard seeds 1 tsp

Preparation Method

•Grind all spices together into a fine paste.

•Marinate beef with the spice paste and keep aside.

•Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.

•Cook meat on a slow fire till tender.

•Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.

•Serve hot.

Nombu Kanji - Ramadan special Recipe

Ingredients for Nombu Kanji 

•   Lamb or beef(minced) – ½ cup
•  Broken rice – 2 small cups  (soaked in water and later drained)
•  Green gram(Cheruparipppu) – ½ cup  (soaked in water and later drained)
•  Vegetables(chopped) – 1 cup
•  Onion(medium) – 2 nos  (thinly sliced)
•  Tomato(medium) – 1 no  (finely chopped)
•  Green chillies – 2 - 3 nos
•  Ginger-garlic paste – 1 tsp
•  Turmeric powder – ½ tsp
•  Chilly powder – 1 tsp
•  Cumin seeds(Jeerakam) – ½ tsp
•  Coconut – ½ no
•  Cinnamon(Karugapatta) sticks – 1 – 2 nos
•  Cloves(Grambu) – 3 - 4 nos
•  Salt – As reqd
•  Coriander leaves(chopped) – A little
•  Mint leaves – A few
•  Ghee/oil – 1 – 2 tbsp

Preparation Method of Nombu Kanji - Ramzan special Recipe

1)Heat oil or ghee in a pressure cooker.

2)Splutter cumin seeds followed by cinnamon sticks and cloves.

3)Add onion and green chillies and sauté till the onions turn light brown.

4)Add the meat and sauté again till it too turns light brown.

5)Add ginger-garlic paste and sauté till you get rid of the raw smell.

6)Add tomato and sauté well till it gets blended well.

7)Add turmeric powder and chilly powder and stir well.

8)Add the vegetables, mix well and sauté for a while.

9)Add green gram and broken rice and mix well.

10)Fry the rice and dhal for a while. 

11)Add about 4 cups of water and mix well again.

12)Add salt and mix well.

13)Pressure cook for 5 –10 mins or till done.

14)Add thick coconut milk and mix well, if more water is reqd.:- Serve hot or warm.

Natural Benefits and Curative Properties of Barley

Image via Wikipedia Barley has many medicinal virtues. Pearled barley, which is the form the grain is largely eaten and consumed as a food by invalids. The malt prepared from barley is used in the preparation of malt extract for the incorporation in the diet of the infant and the invalid.

 The partially germinated and dried grain is the source of malt extract which is more nutritious than the un malted barley. Malt extract consists chiefly of dextrin and malt sugar and contains the ferment diastase enzyme which is developed during the malting process. This ferment diastase possesses the power of converting starch into dextrin and sugar, thus assisting in the digestive of starchy or farinaceous foods.

•Digestive System Disorders :- The pearl barley has always been used by orient traditional physicians for the healing and the rejuvenation of the digestive system. A simple, yet effective folk remedy was to make a barley

Barley contains eight essential amino acids.[35][36] According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

Hulled barley (or covered barley) is eaten after removing the inedible, fibrous outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley).Considered a whole grain, dehulled barley still has its bran and germ making it a nutritious and popular health food. Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran.[38] It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits.

Barley—Low GI, Low GL

Now let’s get back to barley, an exceptionally nutritious and healthy food for humans. On average, pearl barleys have an extremely low GI—25—and a relatively low GL—11—an excellent combination. We say “on average” because for most foods, many factors can affect these values, e.g., age, ripeness, processing method, cooking method, the presence of additives (salt, sugar, spices, butter, etc.), and the presence of other foods in the same meal. Any of these could significantly change the GI and, therefore, the GL of the individual food in question—and, therefore, of the overall meal. For that matter, these values can vary from person to person and even in the same person from day to day. So averages are all we can go on.

There are also differences among the different varieties of a given food, such as the cultivars of barley (cultivars are to barley as varietals are to grapes—they’re members of the same species, but with significant, sometimes dramatic, differences in composition and appearance). One barley cultivar that stands out is called Prowashonupana.  “Prowash,” as it’s called for short, was developed in the 1990s by plant breeders at Montana State University as a hulless cultivar that’s low in starch, high in protein, and very high in fiber—it has two to three times the amount of fiber as most other cereal grains.2

Prowash Is Naturally Rich in Healthful Beta-Glucan

A major portion of the fiber in Prowash is a highly beneficial soluble fiber. It takes the form of viscous polysaccharides called beta-glucans, which are known for their ability to reduce cholesterol levels.*3 In barley, the beta-glucans are found throughout the entire kernel, whereas in most other grains, they’re concentrated in the outer bran layer and can thus easily be lost in processing.

brew and sip throughout the day, while restricting intake of other foods. This folk remedy has helped many people even to this day.

The barely brew is prepared by boiling one-quarter cup of all natural pearled barley in about 2.5 litres of water. When the water has boiled down to about 1.25 litres, it should be strained carefully. This all natural barley brew helps digestive rejuvenation in two ways. It has a demulcent or soothing

 response and relieves the burning digestive actions. It has also a mucilaginous response and introduces a natural oily substance which helps to protect the abraded mucous membrane of the digestive system. Once the digestive system is thus soothed and healed, it can promote better assimilation of foods.

•Fever :- Barley is also useful in fever and all inflammatory conditions on account of its soothing properties.

• Urinary Disorders :- Barley gruel with butter milk and lime juice is an excellent diuretic carbohydrate food. It is highly beneficial in the treatment of urinarv disorders like nephritis and cystitis.