Thank you for dropping by......please feel free to give your comments.


Saturday, July 7, 2012

Sharing: Wonder Drug for Cancer

I read an article by a cancer survivor Dr. Cynthia Jayasuriya, an Ear, Nose and Throat Surgeon from Sri Lanka how by just eating 10 grams of boiled tapioca, 3 times a day for a month she was healed of bladder cancer. To know more of her story please read here.  

Manioc’s Vitamin B17 kills the cancer cell in humans

Apricot seed kernels are used in the fight against cancer. The kernels contain Vitamin B17, and Vitamin B17 is used in medication to counter cancer. B17 tablets with apricot seed extract are available in Australia and in the US. All the information you need is available on the website.
This letter is about how manioc, which also contains Vitamin B17, has the potential to combat cancer.
My story starts with a cancer I developed seven years ago. A cystoscopy revealed transitional cell cancer. The kidney, ureter and a little part of the bladder where the ureter enters the bladder were surgically removed. I was given radiation treatment, and I remained in good health over the next seven years (I was examined once a year). My bladder was cancer-free until November 2009. That month I started passing blood. Another cystoscopy was done, and a polypoidal growth close to the bladder neck was removed. The biopsy this time again revealed transitional cell cancer.
I had read on world without that manioc – also known as cassava or tapioca – has a high B17 component. For a whole month following the removal of the polypoidal growth in the bladder, I ate manioc daily, usually twice a day. A cystoscopy done a month later showed that the bladder was completely symptom-free. I felt very well.
Was my wellbeing the result of the cancer-fighting properties of manioc’s Vitamin B17? It would be wonderful, I thought, if a test group of cancer patients used manioc in order to confirm that manioc really does have the ability to fight cancer, as it seemed to have done in my case.
Here is what happens when a cancer patient eats manioc:
Once the manioc is consumed, the manioc’s Vitamin B17 combines in the normal human cell with an enzyme called Rhodanese, which breaks down the B17 into three sugars. The cancer cell, which is an immature cell, has a different enzyme, beta-glucosidase, which breaks the B17 into glucose, benzaldehyde and hydrocyanic acid. The hydrocyanic acid acts like an LTTE cyanide capsule, killing the cancer cell.
I appeal to all cancer patients to try the manioc solution. If it works, it could be a great discovery for cancer patients around the world, especially those living in the tropics of Asia, Africa and the Americas, where manioc / cassava / tapioca grows and is freely available.
Please note that there are precautions to be taken in the preparation of manioc.
1. Never, repeat never, eat ginger with manioc, or even after consuming manioc. If you have been eating manioc, do not take any form of ginger or ginger products, such as ginger beer and ginger-nut biscuits. The serious risks of mixing ginger with manioc are well known in Sri Lanka.
2. When preparing manioc for eating, check whether the tuber shows a blue line when peeled for cooking. If there is a blue line, the manioc must be rejected. Manioc has cyanide in it and the blue line is an indication of cyanide emergence.
3. Cook manioc in an earthenware pot. Fill the pot with water to completely cover the manioc, and well above the level of the manioc. When boiling, keep the pot open. Do not close the pot with a lid. Once the manioc is boiled, throw away the water in the pot.
Dr. Cynthia Jayasuriya, Ear, Nose and Throat Surgeon

Note: Manioc, is also known as Cassava, Tapioca, and also Taro. ;-)

Tuesday, April 10, 2012

Traditional Cure for Diabetes

I would like to share this piece of information which I got from a friend who is into natural healing too. The information that you're about to read may or may not be true. However, there is no harm trying this method as all the ingredients are of natural source and I urge those who are having high sugar level to try this recipe. Please let me know whether it works for you!

My diabetes cured using this traditional recipe
When I was 55 years old, I felt constant thirst and had the urge to drink lots of water.

I also felt constant hunger even just after taking a meal, my legs often cramp and had
severe cold sweat. I went for a check up and the doctor diagnosed Diabetes. My sugar
level sometimes reached 250 and it worried me so much. Doctor prescribed some 
medication and I was on medication for 2.5 years.

My brother who was staying in Malaysia was very concerned, he was a successful

businessman. I went to visit my brother and sister when I was 57 yrs old and my brother
told me he was given a traditional treatment recipe for diabetes which was claimed to be
very effective. As a Hokkienese who suffered Diabetes for 25 years, previously he had
complication and was unable to walk, but now he was cured.

Here's the Recipe :

Steam 4 limes (green lime) together with 1 chicken without head and tail,

cut limes into half, add some salts and water level just to cover the chicken.
I was given this 4 times during my stay in Malaysia.
The taste was not very good but i still took it in hope of curing the disease.

I took me 1 week to finish a chicken (1 recipe), sometimes i drank it as a soup
or for supper.

After 2 months I returned to Taiwan and had a medical check up again, the 

doctor advised me to stop my Diabetes medication as the blood sugar plunged
to below the standard count. He couldn't believe it when I told him what I took.
From then on I did constant blood check and it was normal. So for prevention,
sometimes I still had it once in a while. Lime was not available in Taiwan at 
that time and my brother sent them to me from Malaysia.

I am now 71 years old, and there's no recurrence. During this time I have been

staying in Canada, the USA and I have been healthy diet and the chicken lime
recipe once in a while which saves my life.

As the ingredients are all natural, there's no harm at all to have a try and 

please spread this to your friends or whoever needs it.

Saturday, March 31, 2012

Join me to Donggongon Tamu...

Let's join me to Donggongon Tamu! My weekly activity where shopping for a week supply of fresh local vegetables and fruits take place. About 5 minutes drive from my home. The best time to go to Tamu here in Penampang is on Wednesday evening or Thursday morning where one can find varieties of freshest local produce. Be prepared for traffic congestion during this time. 
                                                                    Rambutan fruits...
Banana in abundance...good for making smoothies.
                                                                    Sweet potatoes...
Fresh vegetables...

                                              Taufoo (bean curd) fried and not fried...
 Local cakes...

 Piping hot pau (steamed buns) with char siew and sau nyuk filling! This is Jerome's favorite.

 More local cakes...
 Baked buns...

 Homemade fish balls...
Hemm....chilies! A must on our dining table. The white chilies on the left is just when stir-fried with salted fish, big onion, tamarind juice and a bit of brown sugar.
Half ripe papaya...very good for my morning juice mix with pineapple and any other fruits...
 Fresh tomatoes...emmm...just nice for my mixed vegetable salad.
The seller of these cold temperate vegetables swear that all her goods are pesticide free.
Another awesome vegetables for my salad! Crunchy, aromatic and full of antioxidant!
 Yes....watermelon...not only nutritious but so delicious and yield plenty of juice.
 Buah cempedak and papaya...I like to eat cempedak as it is...sweet, tender and juicy, but the rest of my family like it deep fried coated in flour. Selling at RM4 per kg. The fully ripe papaya selling at RM2 per kg.
 Honey dew...RM3 per kg.
 Leafy vegetables...for soup, stir fried with garlic or just blanch! So nutritious... all are only RM1 per bunch.
 Varieties of local fruits...
 Sweet corn...selling at RM2.50 or RM3 per packet.
 Bamboo shoots and pumpkin...These bamboo shoots have just been harvested from the village selling at only RM2 per packet. I liked it cooked in soup. The pumpkin also sold at RM2 per slice can be cooked savory or sweet. Jerome loves it if I stir fried pumpkin with dried shrimp and a bit of shrimp paste (belacan). My children love sweet pumpkin bubur (porridge) with condensed milk and evaporated milk.
 Whole pumpkin...

My family's favorite vegetables are long beans and brinjal. Simply stir fry with shallot and garlic with your favorite minced meat, anchovies or dry prawn. Easy, fast, simple and tasty!
A pile of cempedak...
Watermelon and honey dew...
Cucumber is also my favorite in making juice, salad, pickle, soup, or stir fry...
 Pineapple...a must in my weekly shopping. Best used in juicing. You can juice pineapple with any other fruits or vegetables and the result is just wonderful...
 Unpolished rice...been eating brown rice for a couple of years now. I'm glad that my family is slowly adapting their lifestyle into eating healthier food. My son Aldo is beginning to love eating brown rice too.
This is what I like most in Donggongon Tamu! The vegetables are so fresh you can buy vegetables with their roots still intact...

 Root produce...
 Varieties of sweet potatoes...
 Winter melon, tapioca and radish...
 Sour sop...

Langsat...sweet and sour fruit.
 Chopping board...
 Buah tarap...


 Local loose tobacco...

 Ginger, turmeric...pineapple
Fresh chicken
  Lime...limau kasturi, limau kapas...
 Handicraft...all the goods are locally produced...

Approximately after over one hour I completed my shopping at the Tamu. During this trip I forgot to take pictures of the flowers, dried prawn/dried anchovies/salted fish and the local eel and sago worms. Perhaps some other time...I hope you enjoy shopping with me. ;-)