FW:ACancer Killer in the Kitchen - Ginger

ACancer Killer in the Kitchen - Ginger
The powerful healing effects of ginger have been well
documented. It's a proven remedy for upset stomach. Reams of
studies show that it inhibits inflammation. And there is
substantial evidence that it fights cancer too.

For instance, a recent Universityof Michiganstudy showed that
when ginger was added to ovarian cancer cells in the
laboratory, it caused the cancer cells to self-destruct (a
process known as "apoptosis"). In a separate study at the
Universityof Minnesota, researchers injected colon cancer
cells into mice that were bred to have no immune system.

Half of these mice were routinely fed gingerol, the main
active
component in ginger. The researchers found that the mice that
were fed gingerol lived longer, their tumors were smaller,
and the cancer did not spread as widely as in the control
group.

With all these health benefits, you should be using ginger as
often as you can. The best way I've found to get a healthy
serving of ginger is to juice it. (The brand of juicer I use
is an Omega.) Two or three days a week, I juice an apple or
two, some carrots, spinach, broccoli, cabbage, and a big
piece of ginger root.


The ginger gives the drink a great flavor and a powerful
anti-cancer kick.
I highly recommend that you try it.


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Healing and cleansing with barley

High in fibre, barley is also a kidney cleanser. Better yet,
regular intake of it helps prevent heart disease. BARLEY
water was always a regular drink when we were still living
at home. Whenever we had to go for a medical exam that
included a urine test, my mum would make us drink barley
water a day before it to make sure we got a positive result!

My mother was a wise woman. I later found out from an
Australian naturopath that barley is known to be a kidney
cleanser, and she happily downed glasses of it at a meal we
had in a coffee-shop here.

Barley is good for your intestinal health too. Try to eat the
barley grains you find in your drink or sweet broth with fu
chook (beancurd skin) and ginkgo nuts.

It's high in fibre which feeds the friendly bacteria in the
colon and helps speed up the transit of fecal matter in it.
In this way it helps prevent haemorrhoids and colon cancer.

The propionic acid and beta glucan from barley's insoluble
fibre also help lower cholesterol and prevent the formation
of gallstones.

Eating barley regularly is a preventive step against heart
disease as, besides the fibre content, it is also high in
niacin, a B vitamin good for lowering cholesterol.

Diabetics should eat more barley as the fibre will prevent
blood sugar levels from rising too high. It also provides
relief from constipation or diarrhoea for those suffering
from Irritable Bowel Syndrome.

Barley is rich in selenium which prevents cancer and relieves
symptoms of asthma and arthritis. It is a good source of
manganese, copper and phosphorous.

Malt sugar comes from sprouted barley which, when fermented,
is an ingredient in beer and other alcoholic beverages.

Barley, whose Latin name is " hordeum vulgare" , has been
cultivated for more than 10,000 years.
Since ancient times, barley has been used for healing
purposes and has been known to the Chinese, Egyptians, Greeks
and Romans. Athletes in Greeceand Romein those days were
known to eat barley bread to give them strength.

Besides the usual things we do with barley, I enjoy having it
in a western soup. The larger pearl barley is used and I love
the sticky bite of it.
Here's a recipe for barley soup:

Barley soup with roasted garlic

1 cup pearl barley
5 cloves whole garlic, roasted
2 litres chicken stock, steeped from 1 chicken breast
simmered in three litres water
2 tbsps vegetable oil
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
150g turkey ham, cut up
1 tsp ground white pepper
1 tsps sea salt or to taste
1 tbsp chopped parsley

Method
1. Wash barley and soak it in a bowl of water for three
hours. Drain.

2. Heat oil in pan and fry onions. Add carrots and celery,
then the barley and fry for three minutes.

3. Add chicken stock, pepper and roasted garlic and simmer
over low heat for at least an hour, or until barley is soft.

4. Add salt to taste and serve the soup garnished with
chopped parsley