Black Fungus lower cholesterol in 2 weeks

Re: Black Fungus (Mok Yee) (黑木耳)

by wj2010 » Wed Apr 28, 2010 12:18 pm

treatment for high cholesterol (Reduction Blood Platelets ) 
I want to share a secret for treating high cholesterol. Three weeks ago l went for a cholesterol check. To my surprise, it was above the normal range which should be less than 5.2 mmol/L. 
My reading obtained was 6.6 mmol/L. I had been consuming a lot of red meat and lamb recently. After consuming Black Fungus for two weeks, l had my cholesterol checked again and found that my cholesterol level fell to 4.70 mmol/L My pharmacist said that even cholesterol medication will need 1- 3 months to take effect. She was very surprised and said it is a miracle. 
Review: I immediately followed an advice of a friend who told me about Black Fungus (黑木耳- Black Fungus). He had four block heart arteries, over 90 percent blocked. His cardiologist advised him to go for bypass surgery, failing which he would suffer an imminent heart attack. His sinseh (Chinese physician) friend advised him against surgery as the procedure would be messy, painful and expensive. He followed the advice of his sinseh friend by consuming Black Fungus daily. After consuming boiled Black Fungus juice for 40 days, he went for an angiogram. His heart specialist was surprised and shocked that his arteries were all cleared of any blockage and it would not be necessary to see him for another 10 years! My observation is that Black Fungus juice is not only effective in treating high blood cholesterol but also helps to bring relief to joint paints, arthritis and poor blood circulation. The internet information claims that Black Fungus reduces blood clot, preventing thrombosis, atherosclerosis and coronary heart disease and cancer. Black Fungus contains abundant protein, ferric, calcium, vitamin, rough fiber, the content of protein is equal to meat. 黑木耳Black Fungus (Cloud Ears) (fresh and dried)

Black Fungus for Clearing Clogged Arteries

Published on April 9, 2013 by spidey in Heart

Here is a testimonial from Mr. Yu Ming Szeto on behalf of his Brother-in-Law. Thank you, Bro. Szeto, for kindly sharing!

9-April-2013
Dear Bro Lau,

With regards to the black fungus, most people have read about it in the internet many years ago, especially about a case in the US where the patient had clogged arteries and was scheduled to have a bypass surgery. The patient had taken this recipe for several weeks and his condition improved and did not have to go for surgery.

Nearer to home and based on first hand knowledge, my bro in law went to IJN Malaysia (National Heart Institute, Malaysia) about 2 years back for an angiogram and was told that he had 3 blockages, one at 95%, a second at 85% and the third about 60%. An angioplasty was scheduled in several weeks. We told him to re-schedule and take the black fungus remedy instead. He took it for 3 to 4 weeks and then went to Australia for about 10 days to attend his son’s graduation. Upon returning to Malaysia, he took it for another week or so and then went to IJN for the Angioplasty. And viola, the doctor could not find any blockages. The doctor was very very surprised as the scans are normally very accurate, especially since 3 were detected.

Some time later, my bro-in-law got to know that his Malay colleague’s father was also scheduled for an angioplasty at IJN, following a angiogram. My bro-in-law gave him the same recipe and after taking it for about 3 weeks or so, went for the angioplasty and again the doctor could not detect any blockages.

I think we have 2 solid proofs that the black fungus recipe actually works. I am still looking around for anyone else who is scheduled for angioplasty and try out this recipe. If proven right again, we can be very sure of its efficacy.

For those who have chest pain (angina), it will go away after taking this remedy for about 5 days to a week. Many people have said that they have taken this remedy but it did not work. I think what happened is that most people only take it once or twice a week or infrequently. For it to work, this remedy must be taken 2 to 3 times daily; and every day for at least 3 to 4 weeks. However, those already taking blood thinner must be careful as black fungus is also a blood thinner. It may result in uncontrolled bleeding.

Recipe.
1) Soak black fungus (1.5 to 2 handful) for about 3 to 4 hours.
2) Put black fungus, about 1 to 2 inch of ginger, and some red dates into a slow cooker (use a big one) and cook overnight or at least 6 to 8 hours.
3) Let the slow cooker cool down to touch temperature
3) Remove ginger and red dates and throw away.
4) Put everything else (soft black fungus and water) into a blender and blend until fine. The concoction will be thick and gummy. Add some boiled water if its too thick to blend properly.
5) Pour blended concoction into container (may need a big unit or several smaller ones) and keep in fridge.
6) When needed, pour blended black fungus into a glass or mug (about 2/3 full) and add hot water until full, and then stir to dilute it. Drink as soon as possible.
7) Drink the above concoction 2 to 3 times a day for 3 to 4 weeks.

May be good to repeat after 6 to 8 months for maintenance purpose. I think every adult should take this remedy as most of us would have clogged arteries at our age. If you know of anyone going for angioplasty and willing to try out this remedy please let me know.

Thanks.

With Metta,
Szetoo

(Mr Yu Ming Szeto may be reached at szetooym@yahoo.com )

Reference:

Wikipedia

http://en.wikipedia.org/wiki/Cloud_ear_fungus

It is known as Mandarin Chinese: 云耳; pinyin: yún’ěr, lit. “cloud ear“), Chinese: 毛木耳; pinyin: máomù’ěr, lit. “hairy wood ear“), or 木耳 (pinyin: mù’ěr, lit. “wood ear” or “tree ear“), and in Japanese it is called arage kikurage (キクラゲ, lit. “tree jellyfish”). It is also known as black fungus, black Chinese fungus (or mushroom), wood ear fungus, wood fungus, ear fungus, or tree ear fungus, an allusion to its rubbery ear-shaped growth. In Europe, it is frequently confused as “Jew’s ear“, and “Jelly ear”, albeit they are very closely related. In Hawaii, they are known as pepeiao which means ear.[1] In Southeast Asia, it is known as bok nee in local English (from the Hokkien 木耳 bo̍k-ní) and is used in the salad kerabu bok nee. In thePhilippines, the locals call it tenga ng daga, meaning “rat’s ear” due to its appearance.

Anti Aging Tips

Stroke : how I cure stroke myself

http://www.telegraph.co.uk/health/elderhealth/3355207/Stroke-I-had-to-cure-myself.html

Dr Martin Stephen 12:01AM BST 16 Jun 2008 Comments Dr Martin Stephen, High Master of St Paul's, on how, with the help of his mother-in-law, he devised his own programme of recovery after a stroke Video: Surviving a stroke Suffering a stroke was not like having the carpet ripped from under one's feet. The floor went as well. In a few hours, I was transformed from a healthy, professional 56-year-old into a lump of flesh on a hospital trolley. The skills I had learnt as a child - standing up, writing, even holding a cup - had gone, and my speech was heavily slurred. The first harsh realisation was that something very bad had happened. The second was that nobody in the hospital was going to tell me how to get better (the only advice I received comprised vague noises about the need for "rehabilitation" and "exercises"). The third realisation was a consequence of the first two: I had to get out of hospital and cure myself. Bizarrely, I owe my recovery to my mother-in-law. Her husband had received almost no help when, in 2003, he had suffered a stroke in his seventies. So she had gone on the internet - as one does at 74 - and found that major strides had been made in America in treating stroke victims. Research there showed that damaged neural pathways could be re-routed, and that a diminished signal could be sent through the outer lining of an otherwise dead nerve. The key was speed. After three or four weeks, the brain seemed to start a permanent shut-down on these pathways. So my mother-in-law invented a rehab programme, a crucial part of which was making my father-in-law sit up in bed and bounce a tennis ball off the wall - she acted as a cross between a wicket keeper and a retriever. So I decided to bounce a tennis ball 2,000 times a day off the kitchen floor, missed catches not counting. At first it was a farce. I could hardly bounce the ball, never mind catch it. The first day it took four hours to reach the target. Yet clearly more than bouncing a tennis ball was needed; I needed to identify the skills I had lost and re-learn them. For example, what use is a headmaster who can't write? So I bought an A4 pad of lined paper, and wrote out the alphabet, one line per letter, for two hours a day. The first stabs were meaningless squiggles. An intense depression swept over me. Using a keyboard proved no easier. When I tried to type my name, it read something like "nsar5un Sy4phwn". I vowed to do 10 pages a day, typing out my corrections on my latest book with one finger. The first 10 pages took three days. Headmasters need to speak, too, so I decided to recite the poems of Andrew Marvell for two hours a day, with a wine cork stuck between my front teeth, an old trick I remembered from suffering a stammer as a child. That way, you have to move the lips more to make any sense; it acts like a form of weight training. A headmaster who can't walk isn't much use either. The problem was, when I did walk again, very slowly, I moved crab-like at a 45-degree angle. So I marched up and down the stripes on the lawn for two hours a day. When the foot crossed a stripe, there was a mental slap of wrist. Finally, my wife bought me one of those old-fashioned children's games where you have to pass a wire ring over an electrified wire without touching it, thus avoiding the irritating buzz. More fun was a computer game flying a virtual F15 jet - or, in my case, crashing it thousands of times on the runway before finally landing it - after 40 hours' "flying" time. Well - sort of landing it. The undercarriage and one wing had broken off, but the computer said I was alive. The stupid game proved a turning point. Finally I had managed to achieve hand-to-eye co-ordination. It took two-and-a-half months to get back to a semblance of normality, six months before I considered myself cured. I came close to giving up the grind of rehab. But by choosing tasks like writing the alphabet or counting how many times I could walk down the lawn without crossing a stripe, I could monitor my own progress. The difference between success and failure was also the unfailing support of my wife, my three children and my employer - and a deep anger that I was not offered more help to start with. I am haunted still, three years on, by the thought of all the people who are not told that a stroke is not a death-knell, nor the end to a career or normal life. Sadly, not everyone has a mother-in-law like mine. 'The Diary of a Stroke' by Martin Stephen is available from Telegraph Books for £11.99 + £1.25 p&p. To order, call 0870 428 4112 or order online at books.telegraph.co.uk Martin's rehab 1 Bounced a tennis ball 2,000 times against a wall 2 Wrote out the alphabet, one line per letter, for two hours 3 Recited the poems of Andrew Marvell for two hours with a cork between his teeth 4 Marched up and down the stripes on the lawn for two hours, without touching where the stripes met 5 Played the F15 flight simulator game for two hours

Moringa pain

Some Of The Main Pain Relief Benefits Of Moringa

Virtually everyone experiences pain in their body at some point and usually people use all sorts of medications to fight the pain, however, that really isn't the best way to go about it. Medications can be really hurtful over time and really do more harm than good in the end. That being said, it's important for people to fight pain in more natural ways and one way to do that is by using an all-natural product that is called Moringa. This article will discuss the many pain relief benefits of Moringa for those who are looking for an alternative to medications.

There are plenty of pain relief benefits of Moringa starting with the fact that it helps fight arthritis pain, gout, joint pain, knee pain, aches around the body, and inflammation as well, which is actually one of the main causes of pain. Simply put, just about any ache or pain can be cured by ingesting Moringa productssuch as Miracle Tea on a regular basis, however, that isn't where it all ends with Moringa tea. There is a lot more that this particular tea has to offer.

Not only are there pain pelief benefits of Moringa, there are also benefits that are somewhat unnoticeable. For example, it is believed that people who drink Moringa tea benefit themselves by helping their liver and kidneys function more properly. Also, great benefits like promoting the structure of cells in the body, boosting one's immune system, nourishing the eyes as well as the brain, and the fact that it's also an anti-oxidant means that this tea can basically cure the body in every way, shape, and form! What's even greater is that the benefits don't even end there!

So, there are pain relief benefits of Moringa and there are plenty of other benefits that include making the body healthier, but what about the outside of the body? Moringa tea is also known to help make skin clearer and more beautiful by reducing the amount of wrinkles and lines that form on a person's skin! In the end, there really aren't a lot of other things out there that can benefit the body in as many ways as Moringa tea can, so go ahead and give it a try right away!

No Oil

Debunking Food Myths: Vegetable Oils Are Not Healthy… Not Even Olive Oil, Coconut Oil or Fish Oil!

 Blog, Oil No Responses »

May292012

 

Summary

One of the biggest nutritional myth in industrialized countries is that vegetable oil, especially olive oil, is a healthy source of fat. The purpose of this posting is to provide factual evidence of two things. First, oil is not a health food. Second, oil is actually a junk food that should be avoided at all cost. These findings fly in the face of common nutritional advice so we will take the time to explain why. More details are provided below in the forms of articles and videos from medical doctors and nutritional experts who have expertise helping people reverse chronic diseases.

Fact #1

Vegetable oil does not exist in nature. It is a highly refined processed food. Most scientists, nutritionists and dietitians would agree that refined foods are not as healthy as the original whole foods found in nature. Why should oil be an exception? Last time I checked, bottles of olive oil do not grow on trees so why is a highly refined processed food considered health food?

Fact #2

Vegetable oil is an isolated ingredient. The oil had to be mechanically extracted from the original food (seed, corn, soybean, avocado, coconut, olive, etc.) This means the oil found in a bottle is no longer stored within the cell walls of the original plant food it came from. The fiber has been removed when the oil was extracted. Most of the nutritional content like vitamins, minerals and phytochemicals has also been removed. Oil is simply the pure calorie content part of the food, without the nutrients and fiber needed to slow down digestion. The nutritional term used to define a food that has a lot of calories without any nutritional value is “empty calorie”. Another term used by most people is “junk food”. Therefore, vegetable oil is junk food. Olive oil is no different than any other oil and is also considered junk food. The same applies to all other oils, including coconut oil.

Fact #3

Vegetable oil is 100% fat. There is no fiber in oil to slow down digestion. This means that oil is pure fat that gets absorbed by the human body very quickly. Vegetable oil moves from our lips to our hips in about 15 minutes. The body is very efficient at storing oil as fat in our tissues. How could a food that gets stored as fat on the human body in about 15 minutes be considered a health food when the last thing an overweight/obese human population needs is a food that makes it store fat and gain weight? The reason is because oil is compared against other unhealthy fats like butter or lard and somehow the oil industry has re-badged the term “not as bad as butter” as “healthier than butter” and then simply as “healthy”…

Fact #4

Most oils are rancid and oxidized.  One way that pure oils cause damage is because they are easily oxidized when unprotected by their natural surroundings (the ingredients provided by the rest of the food before the oil was extracted). Oxidized oils contain “free radicals” that donate electrons that damage the arteries and other tissues.

Alternatives to Oil

Vegetable oil is typically used to stir fry food or as a salad dressing. To stir fry foods, use instead a low sodium vegetable broth or just water. It will taste just as good and you will avoid a ton of empty calories. For salad dressings, just blend a piece of fruit, some vegetables, some juice, flavored vinegar and perhaps a couple walnuts or pieces of avocados. The recipes section on this site includes hundreds of oil-free salad dressings.

For the rest, oil is typically used as an ingredient in packaged processed food. We suggest you avoid these foods containing oil.

But don’t we need some fat in our diet?

This argument is often used to justify the consumption of oil. While it is true that human needs a small quantity of omega-6 and omega-3 fatty acids, there is absolutely no need to consume vegetable oil to get the required quantity of fats. People generally have no problem getting a ton of omega-6 fats in their diet and often time need to reduce the amount of omega-6. The problem is more frequently getting the healthy omega-3 fats that are helpful in turning off inflammation. Good sources of omega-3 fats include walnuts, flax seeds, green leafy vegetables. While fish and fish oil do contain omega-3 fats, they are not safe sources because of the contaminants.

What about fish oil as a good source of DHA?

DHA is a long-chain of omega-3 fatty acids. The human body can convert short chain omega-3 fatty acids (walnuts, flax seeds, green vegetables) to long chain omega-3 fatty acids like EPA and DHA. Sometimes, certain people need or want an extra amount of DHA because the conversion by the body might be insufficient. Fish oil does contain a good amount of DHA. However, fish and fish oil are also very polluted with mercury and other contaminants. The fish did not make the DHA. The DHA came from algae (green vegetation) that floats in the ocean, got absorbed by the fish that swims all day long with its mouth open in the ocean and got stored over time in the tissue of the fish (along with other pollutants). The fish is just a middleman. Fish did not make DHA, the algae did it. Skip the middleman and get your DHA from the original source: green vegetation. There are several companies that now grow algae in clean water and prepare extra clean DHA. Plant-based DHA with veggie caps are available online for cheap dollars. If your body needs extra DHA – after you tried to get your body to make some by eating walnuts, green leafy vegetables and ground flax seeds; and got a blood test to confirm you are low – then and only then get it from a clean vegan supplement.

Evidence from the Cleveland Clinic: No Oil — Not Even Olive Oil!

Caldwell Esselstyn Jr MD of the Cleveland Clinic has shown heart disease can be reversed 100% of the time, using a plant-based diet. Olive oil — and ANY oil — increases heart disease, the same way butter does. If you want to avoid heart disease and cancer, ditch all oils, which are in any case just highly refined and processed (i.e., junk) food.

* * * *

Olive Oil is NOT Health Food but Sick Food

Short video with Whole Foods’ nutritionist  Jeff Novick. So many are deceived into believing that olive oil and the Mediterranean Diet are “health promoting.”

* * * *

OIL TO NUTS: The Truth About Fats (Jeff Novick DVD)

This is a short excerpt from Jeff Novick’s 90-minute talk on fats. Want the full picture about olive oil? About the Mediterranean Diet? The various kinds of fats?

* * * *

Fish Oil in Troubled Waters by Dr. Michael Greger, MDMajor fish oil manufacturers and drug stores are being sued for failing to disclose the PCB pollutants in fish oil supplements.

* * * *

Does Coconut Oil Clog Arteries? by Dr. Michael Greger, MD

* * * *

Olive Oil is Not Healthy – Dr. Michael Klaper, MD

* * * *

Is Coconut Oil Good for You? by Dr. Michael Greger, MD

* * * *

Additional Resources

• Dispelling the Myths about Olive Oil by Jeff Novick
• The French Paradox & The Mediterranean Mix-Up
• Taking a Hard Look at the “Benefits” of Olive Oil by Dr. Joel Fuhrman, MD
• Free Newsletter from Dr. Joel Fuhrman on Oils
• Is Olive Oil Heart Healthy? by Dr. Joel Fuhrman, MD
• The Truth About Olive Oil by Jeff Novick
• Oil, Fats & Obesity by Eat Right America
• But, Isn’t Olive Oil Healthy? by By Matthew Lederman and Alona Pulde
• Is The Media Lying About The Lyon Heart Trial?by Jeff Novick
• Marketing Junk Food: Don’t Go Cuckoo Over Coconut Oil by Jeff Novick
• It’s About Time The Olive Oil Myth Was Laid To Rest by Talia Fuhrman
• Dr. Joel Fuhrman on Coconut and Palm Oil on Disease Proof (read his long comment to a question)
• Is Coconut Oil Good For You? by Dr. Michael Greger, MD (on care website)
• Is Coconut Oil Good For You? by Dr. Michael Greger, MD (on NutritionFacts website)
• Seven Reasons Omega-3s From Plants Clobber Fish and Fish Oil by Janice Stanger
• Fish Oils Fail to Prevent Heart Disease by Dr. John McDougall (4th article)
• NEJM Study Promotes Olive Oil and Dismisses Low-fat Diet by Dr. John McDougall, MD
• Coconut Oil: Lose weight? Cure Alzheimer’s? Clog your arteries?
• Posting on oil by Happy Healthy Long Life
• Cooking Without Oil by Cathy Fisher
• Coconut Oil by Plant Based Research.org
• Several articles on vegetable and fish oils by Dr. John McDougall, MD
  • August 2007: When Friends Ask: Why Do You Avoid Adding Vegetable Oils?
  • June 2007: Confessions of a Fish Killer
  • July 2010: Fat or Carbs: Which is Worse?
  • March 2007: Defending the McDougall Diet. Fish Is Now Health Food for Pregnant Women
  • June 2009: Fish Is Not Brain Food
  • November 2009: Nuts Come in Hard Shells—for Reasons
  • May 2006: The Newest Food-Cure: Coconut Oil for Health and Vitality
  • September 2009: Vegetarians Make Plenty of Essential Fats (DHA)
  • Vegetable Oil as Medicine
  • June 2002: Health Myths Dispelled: Omega 3 “Good” Fats
  • April 2005: Cataracts from Vegetable Oil
  • February 2003: Fish is not health food
  • December 2003: Fish promotes breast cancer
  • March 2005: Fish Can Cause You Heart Disease
  • August 2005: Fish Oil May Increase Heart Trouble
  • August 2006: Adding Avocados or Oils to Salads Aids Absorption of Nutrients—More Good News about Bad Habits

Healthy Source of Omega-3 Fatty Acids

• vegetables: greens like kale
• nuts: walnuts
• seeds: chia, flax, hemp
• supplements (use a vegan source like DHA+EPA Purity)

10 remedies for high blood pressure

http://www.top10homeremedies.com/home-remedies/home-remedies-for-high-blood-pressure.html

Home Remedies for High Blood Pressure

High blood pressure also referred to as hypertension is a kind of health problem where there is constant high pressure of the blood in the arteries. A person suffers from hypertension when the blood pressure reading is 140/90 mm Hg or higher. Some of the common causes of this health problem are obesity, genetic factors, excessive intake of alcohol, high intake of salt, lack of aerobic exercise, stress, birth control pills, pain relievers, kidney diseases, and adrenal diseases and so on.

If not treated on time, high blood pressure can lead to heart attacks, stroke, and kidney failure. Although medication is often prescribed for hypertension patients, one can also control it with simple natural remedies with the help of easily available kitchen ingredients.

Here are top 10 home remedies for High Blood Pressure.

1. Banana

   Banana is one such fruit that a high blood pressure patient can eat regularly to control it. Banana is a rich source of potassium which helps in controlling the blood pressure level. At the same time it has low sodium level and free of cholesterol which also help a lot. So, try to eat one or two bananas daily. Along with banana, you can also try dried apricots, raisins, currants, orange juice, spinach, zucchini, baked sweet potatoes, cantaloupe, and winter squash.

2. Garlic

   Both raw and cooked garlic is said to have properties that can help to control high blood pressure level and at the same time it can also reduce the cholesterol level. When blood pressure level is high, one must try to eat one to two cloves of garlic daily after slightly crushing it with hands. Crushed garlic cloves create hydrogen sulfide, a compound that promotes good blood flow, removes gas and reduces the pressure on the heart. Else you can make a solution by adding five to six drops of garlic juice to four teaspoon of water and have it twice a day.

3. Celery

   The high level of 3-N-butylphthalide, a kind of ‘phytochemical’ content present in celery helps a lot in controling high blood pressure level. When celery is consumed on regular basis, one can notice improvement in his or her blood pressure level. At the same time it will also help in reducing the stress hormones that constrict blood vessels, leading to high blood pressure. Try to eat one stalk of celery along with a glass of water daily. Else if you like, you can even munch on celery to lower blood pressure.

4. Lemon

   Regular consumption of lemon is also a good way to control hypertension. Lemon helps in making the blood vessels soft and pliable and removes their rigidity which in turn lowers the high blood pressure. In fact, when lemon is consumed regulalry, there is less chance of heart failure due to its invaluable Vitamin B content. Those having high blood pressure must drink fresh lemon water several times a day. It is a good idea to drink one glass of warm water with lemon juice in it early in the morning on empty stomach. For better result, do not add salt or sugar to lemon water.

5. Honey

   Honey can reduce pressure from the heart and it also has a calming effect on the blood vessels and hence it can be helpful in reducing high blood pressure. People suffering from hypertension must make it a habit to consume one to two teaspoon of honey on daily basis. It is a good idea to eat two teaspoon of honey on empty stomach in the morning. Else you can make a mixture of one teaspoon each honey and ginger juice and two teaspoon of cumin seed powder and eat it twice a day. Another effective remedy is to mix basil juice and honey in equal amount and have it on an empty stomach daily.

6. Onion Juice

   Onion can also be used to lower down the high blood pressure level. Try to eat one medium sized raw onion daily. Else make a mixture of onion juice and honey. Add half teaspoon of onion juice and half of teaspoon honey together and eat it twice a day to lower the blood pressure level. When this mixture is taken two times a day for one to two weeks, there will be huge improvement in the health.

7. Cayenne Pepper

   Those suffering from mild hypertension must eat cayenne pepper. This is one such ingredient that can help in smooth blood flow by preventing platelets from clumping together and accumulating in the blood. One can add some cayenne pepper to the plate of fruit or vegetable salad. Else one can even add a pinch of cayenne pepper powder in a bowl of soup before drinking it. As cayenne pepper can be very spicy one needs to add a little bit only. 

8. Coconut Water

   People suffering from high blood pressure must try to keep their body well hydrated. It is a good idea to drink eight to ten glasses of water daily. Along with water you can also drink coconut water which is a tasty and nutritious beverage. At the same time coconut water also helps a lot in lowering the high blood pressure level. When coconut water is regularly consumed, there will be significant improvement in blood pressure level. Along with coconut water, one can also try coconut oil for cooking.

9. Fenugreek Seeds

   The paste of fenugreek seeds is one of the most effective ways to lower the high blood pressure level. To make paste out of fenugreek seeds, take one to two teaspoon of fenugreek seeds and add them in water and boil it for around two minutes. Strain out the fenugreek seeds and with the help of a blender make a paste. Take this paste twice a day, one in the morning on an empty stomach and one in the evening. Follow this remedy for two or three months to notice significant improvement in your blood pressure level.

10. Watermelon Seeds

    Watermelon seeds contain a compound known as cucurbocitrin which helps in widening the blood capillaries. At the same time it also helps in improving the functionalities of the kidneys. This in turn helps in reducing blood pressure level and also helps a lot in arthritis. Just take two teaspoons of dried watermelon seeds, crush them gently before adding them in one cup of boiled water. Steep it for around an hour. Then strain it and take four tablespoon of this water at regular intervals in a day.

Kudzu Garden Weed you can eat.

http://www.organicgardening.com/learn-and-grow/8-weeds-you-can-eat?page=0,6 

Kudzu
Gardeners, homeowners, landscapers and foodies south of the Mason-Dixon line, take heed: Kudzu, the "weed that ate the South," can actually be eaten itself. This highly invasive weed, introduced from Japan in the late 1800s, now covers over 7 million acres of the Southern U.S. and is nearly impossible to kill. Thus, you have an unending supply with which to experiment in the kitchen. Southerners have found dozens of ways to eat kudzu, including making jams and jellies to pickling the flowers that appear in August and September. For your first efforts at cooking it, try steaming or boiling the roots until they're tender and adding soy sauce or miso, as is often done in Asian cooking. The plant is also used in Chinese medicine for treating allergies, colds, fevers and as a digestive aid. Brew a kudzu tea by chopping up a cup of leaves and boiling them for about 30 minutes to treat what ails you.

Common Weed, Purslane

Purslane nutrition facts

Soft, succulent purslane leaves have more omega-3 fatty acids than in some of the fish oils. If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer! Go for this healthy dark-green leafy vegetable and soon you will forget fish!
Botanically, this herbaceous leafy vegetable belongs to the family of Portulacaceae and scientifically known as Portulaca oleracea.
Other common names in place for this green leafy vegetable are pusley, pigweed, or verdolaga.

Purslane (Portulaca oleracea).	Purslane herb.

Purslane is native to Indian sub-continent and now widely distributed across the continents actually as a wild weed. There exist varieties of pusley with variation in leaf size, thickness and leaf arrangement and pigment distribution. It is actually hard herb plant requiring comparatively less water and soil nutrients and grows well in sunny conditions. The plant grows up to 12-15 cm in height as a low-lying spread.
Pusley is widely grown in many Asian and European regions as a staple leafy vegetable. Its leaves appear thick, contain mucilaginous substance, and have a slightly sour and salty taste. Leaves and tender stems have a slightly sour, and salty taste. In addition to succulent stems and leaves, its yellow flower buds are also edible.
Purslane seeds, appear like black tea powder, are often used to make some herbal drinks.

Health benefits of Purslane

• This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; nonetheless, it is rich in dietary fiber, vitamins, and minerals.
  
• Fresh leaves contain surprisingly more omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provide about 350 mg of α-linolenic acid. Research studies show that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental differences in children.
  
• It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
  
• Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
  
• Furthermore, present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. [Proc. West. Pharmacol. Soc. 45: 101-103 (2002)].
  

See the table below for in depth analysis of nutrients:

Purslane (Portulaca oleracea), raw, fresh,
Nutritive value per 100 g.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	16 Kcal	1.5%
Carbohydrates	3.4 g	3%
Protein	1.30 g	2%
Total Fat	0.1 g	0.5%
Cholesterol	0 mg	0%
Vitamins
Folates	12 µg	3%
Niacin	0.480 mg	3%
Pantothenic acid	0.036 mg	1%
Pyridoxine	0.073 mg	5.5%
Riboflavin	0.112 mg	8.5%
Thiamin	0.047 mg	4%
Vitamin A	1320 IU	44%
Vitamin C	21 mg	35%
Electrolytes
Sodium	45 mg	3%
Potassium	494 mg	10.5%
Minerals
Calcium	65 mg	6.5%
Copper	0.113 mg	12.5%
Iron	1.99 mg	25%
Magnesium	68 mg	17%
Manganese	0.303 mg	13%
Phosphorus	44 mg	6%
Selenium	0.9 µg	2%
Zinc	0.17 mg	1.5%

Selection and storage

Purslane plant in a field.

In the store, buy fresh and healthy-looking purslane; look carefully for mold, yellow or dark spots as they indicate inferior quality. Go for organic product whenever feasible.

Wash fresh leaves and stem in clean cold running water in order to remove any soil and insecticide/fungicide residues. After removing from water, mop it with soft cloth to remove any moisture in them before storing in the refrigerator.

purslane can be kept in the refrigerator for about 3-4 days but should be eaten while the leaves are fresh and not wilted.

Preparation and serving methods

The stems and flower buds are also edible. Trim the tough stems near roots using a sharp knife. Cook under low temperature for a shorter period in order to preserve the majority of nutrients. Although antioxidant properties are significantly decreased on frying and boiling, its minerals, carotenes and flavonoids may remain intact with steam cooking.

Here are some serving tips:

• Fresh, raw leaves can be used as salad and as vegetable juice.
  
• Fresh, tender leaves are used in salads. Sautéed and gently stewed stems and leaves served as a side dish with fish and poultry.
  
• It has also been used in soup and curry (Goni soppu curry) preparations and eaten with rice and ragi cake (ragi mudde) in many mouthwatering purslane recipes in South Indian states.
  
• Stew fried and mixed with other greens such as spinach and vegetables are favorite dishes among Asians.
  

Safety profile

Purslane contains oxalic acid, a naturally-occurring substance found in some vegetables, which may crystallize as oxalate stones in the urinary tract in some people. 100 g fresh leaves contain 1.31 g of oxalic acid, more than in spinach (0.97 g/100 g) and cassava (1.26 g/100 g). It is therefore, people with known oxalate urinary tract stones are advised to avoid eating purslane and certain vegetables belonging to amaranthaceae and Brassica family. Adequate intake of water is therefore advised to maintain normal urine output.

http://myscienceacademy.org/2012/08/19/world-renown-heart-surgeon-speaks-out-on-what-really-causes-heart-disease/

WORLD RENOWNED HEART SURGEON SPEAKS OUT ON WHAT REALLY CAUSES HEART DISEASE

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.

I trained for many years with other prominent physicians labelled “opinion makers.”  Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!

These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body?  Well,smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream dietthat is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. Thisrepeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.
What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flourand all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed withomega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.

Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6’s are essential -they are part of every cell membrane controlling what goes in and out of the cell – they must be in the correct balance with omega-3’s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.

Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetesand finally, Alzheimer’s disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation- causing omega-6 fats like corn and soybean oil and the processed foods that are made from them.

One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef. 

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labelled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

Dr. Dwight Lundell is the past Chief of Staff and Chief of Surgery at Banner Heart Hospital , Mesa , AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease. He is the founder of Healthy Humans Foundation that promotes human health with a focus on helping large corporations promote wellness. He is also the author of The Cure for Heart Disease and The Great Cholesterol Lie.