I believe it's not only a cure for many cancers, it's also a documented, proven cure for type-2 diabetes (a disease the American Diabetes Association laughingly claims "has no cure"). It can also completely reverse heart disease, depression, most mood disorders, liver disease, kidney stones, chronic inflammation, arthritis, gout, urinary tract infections, asthma and numerous other health conditions.
What could this amazing nutritional medicine be? I'll give you a hint: It's not one single nutrient, food or superfood. In fact, it's a combination of literally thousands of known phytochemicals (and probably thousands more that have yet to be discovered). If you're stuck with a troubling health condition and don't know how to solve it, this may be just the nutritional answer you've been looking for.
I'll give you some other clues about what this is:
• It's not a product you can buy. No supplement company makes it. In fact, it is impossible to manufacture in a factory because it has a shelf life of only a day or so.
• You make it yourself in your kitchen using simple ingredients found at any grocery store.
• The health benefits of its nutritional constituents are backed by literally thousands of scientific studies.
• It's based entirely on medicine from Mother Nature and contains absolutely nothing made by Man.
• It's not available by prescription. The FDA has no clue this even exists.
• It has absolutely no negative side effects. No one has ever been harmed or killed by using this natural source of medicine.
• It halts cancer better than chemotherapy, stabilizes blood sugar (and reverses diabetes) better than diabetes drugs, reverses heart disease better than cardiovascular drugs, and stabilizes moods and mental function better than antidepressants.
• It creates radiant skin, happy moods, clean breath and loads of natural energy.
• It's something you can start right now and continue for a life time.
• It's incredibly delicious. Once you try this, you'll want more.
• It's affordable! It's actually no more expensive than the processed foods it replaces.
What is it? Allow me to introduce David Rain's Juice Feasting.
David Rain's Juice Feasting www.JuiceFeasting.com
You may have heard of "Juice Fasting" or "Juicing," but this is something quite different. It's called "Juice Feasting" and it involves drinking large quantities of plant-based juices that you make yourself, right in your own kitchen, using nothing more than a blender and a nut milk bag. (You don't need a juicer to do this.)
Want to listen to the audio podcast that explains Juice Feasting? Click here to listen to
the Health Ranger Report podcast on Juice Feasting. (MP3 file)Juice Feasting is a nutritional protocol where you replace most or all of your meals with freshly-made vegetable and fruit juices. So instead of eating cooked food, processed food or "instant" foods for breakfast, lunch and dinner, you drink delicious raw juices throughout the day. There's no deprivation, no fasting and no starvation. You can drink unlimited quantities of all the fresh, delicious juice you want!
This provides every nutritional element needed for human consumption, including plenty of protein. (Raw vegetables are loaded with protein. It's only when you cook them that the protein is destroyed.) Plus, it delivers literally thousands of disease reversing phytonutrients, including many that are well documented to reverse cancers, diabetes, heart disease, obesity, arthritis and many other conditions.
On top of this, you can of course continue to consume superfood supplements or high-grade nutritional supplements targeted to your specific health needs. Juice Feasting doesn't replace your supplements; it replaces your unhealthy cooked food with nature's most delicious, drinkable food!
You can learn more about how Juice Feasting works by visiting David Rain's website, www.JuiceFeasting.com where you'll find an enormous amount of information about how Juice Feasting works, how to do it, and how to follow the 92-day timeline for a complete Juice Feast.
David's recipe on Juice Feasting is the product of nutritional research and idea evolution spanning many decades and involving numerous health pioneers. John Rose is considered one of the important creators of Juice Feasting concepts, and he has done a tremendous amount of work in developing and promoting Juice Feasting ideas. Dr. Gabriel Cousens (www.TreeofLife.nu) has also been involved in a similar protocol: Juice Fasting (not to be confused with Feasting), which involves a nutritional detox (cleansing) experience based on drinking low-glycemic vegetable juices on a limited basis. A fantastic new documentary is coming out soon, by the way, called Raw For 30 Days which features amazing health success stories of people literally reversing serious chronic disease at the Tree of Life Rejuvenation Center in Arizona by following a Juice Fasting protocol.
You can view the trailer for Raw For 30 Days on YouTube: http://www.youtube.com/watch?v=ynXGA6fCEgU
NaturalNews will keep you posted on the final release date for this film.
What's new and unique about Juice Feasting
Getting back to Juice Feasting, the main differences between Juice Feasting and juice fasting or juicing are:• There's no limit to your intake. You can drink as much juice as you want with Juice Feasting.
• You don't need a juicing machine. You can do it all with a blender and a nut milk bag.
• It tastes great! You can modify the recipe to make it as delicious as you want. (All with 100% natural vegetables and fruits.)
• You don't need to go to a juicing center or clinic to do this. You can do it from your own kitchen, safely, affordably and successfully.
I've personally found Juice Feasting to be nothing less than life changing. Once I tried this for three days, I was hooked.
Presently, less than half the U.S. population consumes even the bare minimum three servings of vegetables each day (source: USDA). And most of that is made of cooked, pasteurized or otherwise destroyed veggies. Juice Feasting, in contrast, allows you to greatly exceed the minimum daily consumption guidelines, achieving an intake of 300% more healing phytonutrients than the majority of Americans.
Why is this important? Because a tidal wave of new research published in the last three years is pointing to the astonishing reality that plant medicines prevent, reverse and CURE chronic degenerative disease. Just last week, the American Association for Cancer Research published astonishing research on the anti-cancer effects of eating RAW cruciferous vegetables. The research reveals something truly astonishing: That a mere 3 servings of raw cruciferous vegetables a month slashes bladder cancer risk by 73 percent in non-smokers. That's just three servings in a whole month. Imagine the anti-cancer effects derived from drinking a small amount of cruciferous vegetables every single day! (And it tastes great, believe me, because you're using such a small amount of cruciferous veggies compared to all the other ingredients.)
Still skeptical? Read the press releases yourself:
Diet and Cancer Prevention: New Evidence for the Protective Effects of Fruits and Veggies
(December 6, 2007)
http://www.aacr.org/home/public--media/news-releases.aspx?d=945
It says:
• Black raspberry gel halts oral cancers
• Broccoli sprouts block urinary cancer
• Raw cruciferous vegetables drastically lower bladder cancer risk
Chemoprevention, Naturally: Findings on Plant-derived Cancer Medicines
(December 6, 2007)
http://www.aacr.org/home/public--media/news-releases.aspx?d=937
It says:
• Blask raspberry gel (again) halts oral tumors
• Australian-made "Blueberry Punch" drink halts prostate cancer tumors
• Green tea prevents colorectal tumors
Every open-minded doctor who has seen this new research is just astonished at the findings. Even the best pharmaceuticals in the world don't come close to the disease prevention and reversing capabilities of the natural medicines found in vegetables, berries, fruits and herbs. You're witnessing a whole new movement in complementary medicine. Even conventional doctors are starting to take notice. They are increasingly getting behind plant-based medicines and even suggesting their patients start changing their dietary habits to eat these miraculous healing foods.
The USDA is starting to catch up on nutritional science, too
Still skeptical that plant medicines are the future of safe, effective medicine? Even the USDA has some intelligent things to say about nutrition these days (I know, don't be so shocked!). Even though the following document is nearly two years old, it still offers some eye-opening information about the role of plants in preventing and reversing degenerative disease:This is from the USDA's own Agricultural Research Service (ARS): http://www.ars.usda.gov/Aboutus/docs.htm?docid=4142
(Note, in case they move the page, I've included the full text at the bottom of this article.)
So what is modern medicine finally discovering? What are we learning in all this? We are learning that natural botanical medicine is all the medicine you need to prevent every major disease now ravaging modern society.
Plant-based medicines are the answer to diabetes, obesity, cancer, osteoporosis, heart disease, kidney stones, depression and psychosis, behavioral disorders, liver disease, kidney disease, urinary tract infections, skin problems, bad breath, body odor, Alzheimer's, eye health, longevity, colorectal cancer, Crohn's Disease, asthma and too many other health conditions to name. Once you start drinking massive quantities of plant medicines on a daily basis, your so-called "diseases" simply start to vanish.
Within weeks, the symptoms of many diseases start to disappear. Within a few months, some are gone entirely, never to return. People are getting off insulin, diabetes drugs, statin drugs, antidepressant drugs and all kinds of other drugs by switching to plant-based medicines. Juice Feasting is the best way I know of to ingest the highest density of plant-based medicines in their raw, natural, unprocessed form. And that's why I've adopted Juice Feasting as the foundation of my own diet.
The benefits of Juice Feasting are limitless
There are so many benefits from Juice Feasting that it's just too many to list right here. But let me say that every major body system gets protected from disease on a Juice Feast.That means:
• Skin
• Brain, eyes and nervous system
• Liver and blood
• Heart and arteries
• Colon and digestive system
• Skeletal system
• Elimination system
• Reproductive system
• Endocrine system (hormone regulation)
• Immune system & lymph nodes
There's not a single organ in your body that won't be touched and improved by Juice Feasting. Think about it: You're bathing your cells in medicine 24 hours a day! Those plant-based medicines, scientists have now proven, simply make it impossible for cancer tumors to grow in your body. They stabilize blood sugar and protect the pancreas, and they protect the bladder and kidneys from all sorts of diseases and infections. Chronic inflammation disappears rapidly under a juice feast, and people suffering from arthritis, gout or elevated C-Reactive Proteins watch in amazement as all those signs of disease simply vanish.
Juice Feasting is like Mother Nature's "Potion of Healing." There's simply nothing else like it.
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Information from the USDA (reprinted)
Editor's note: Please understand that no official body in medicine or nutrition -- not even the USDA -- currently recognizes any difference whatsoever between cooked vs. raw fruits and vegetables. This incredible oversight will, in time, prove to be a monumental mistake in the understanding of nutrition. The USDA believes that dead, cooked spinach has precisely the same nutritional value as raw, fresh spinach (and most of modern medicine agrees!). In time, the vast nutritional differences between cooked and raw foods will become mainstream science. Until then, please read everything from the USDA with a grain of (sea) salt. What follows is text published by the USDA:1. What are phytonutrients and where are they found?
The term "phyto" originated from a Greek word meaning plant. Phytonutrients are certain organic components of plants, and these components are thought to promote human health. Fruits, vegetables, grains, legumes, nuts and teas are rich sources of phytonutrients. Unlike the traditional nutrients (protein, fat, vitamins, minerals), phytonutrients are not "essential" for life, so some people prefer the term "phytochemical".
2. What are the Major Classes of Phytonutrients?
Some of the common classes of phytonutrients include:
Carotenoids
Flavonoids (Polyphenols) including Isoflavones (Phytoestrogens)
Inositol Phosphates (Phytates)
Lignans (Phytoestrogens)
Isothiocyanates and Indoles
Phenols and Cyclic Compounds
Saponins
Sulfides and Thiols
Terpenes
About Carotenoids
Of all the phytonutrients, we probably know the most about carotenoids, the red, orange and yellow pigments in fruits and vegetables. The carotenoids most commonly found in vegetables (and in plasma) are listed below along with common sources of these compounds. Fruits and vegetables that are high in carotenoids appear to protect humans against certain cancers, heart disease and age related macular degeneration.
Carotenoid
Common Food Source
alpha-carotene
carrots
beta-carotene
leafy green and yellow vegetables (eg broccoli, sweet potato, pumpkin, carrots)
beta-cryptoxanthin
citrus, peaches, apricots
lutein
leafy greens such as kale, spinach, turnip greens
lycopene
tomato products, pink grapefruit, watermelon, guava
zeaxanthin
green vegetables, eggs, citrus
About Polyphenols
Polyphenolic compounds are natural components of a wide variety of plants; they are also known as secondary plant metabolites. Food sources rich in polyphenols include onion, apple, tea, red wine, red grapes, grape juice, strawberries, raspberries, blueberries, cranberries, and certain nuts. The average polyphenol / flavonoid intake in the U.S. has not been determined with precision, in large part, because there is presently no U.S. national food database for these compounds. (USDA scientists and their colleagues are in the process of developing a database for foods rich in polyphenols.) It has been estimated that in the Dutch diet a subset of flavonoids (flavonols and flavones) provide 23 mg per day. Earlier estimates of dietary intake that approximated 650 mg per day (Kuhnau, World Review of Nutrition and Dietetics, 1976;24:117) are generally thought to be too high as the estimate was based on data that were generated by "old" (less specific) methodology. Scientists at the Food Composition Laboratory, Beltsville Human Nutrition Research Center are currently developing new methodology for the accurate measurement of polyphenols in foods.
Polyphenols can be classified as non-flavonoids and flavonoids. The flavonoids quercetin and catechins are the most extensively studied polyphenols relative to absorption and metabolism.
Nonflavonoids
Sources
ellagic acid
strawberries, blueberries, raspberries
coumarins
Flavonoids
Sources
anthocyanins
fruits
catechins
tea, wine
flavanones
citrus
flavones
fruits and vegetables
flavonols
fruits, vegetables, tea, wine
isoflavones
soybeans
3. How do phytonutrients protect against disease?
The following are commonly proposed mechanisms by which phytonutrients may protect human health. More research is needed to firmly establish the mechanisms of action of the various phytochemicals.
Phytonutrients may:
serve as antioxidants
enhance immune response
enhance cell-to-cell communication
alter estrogen metabolism
convert to vitamin A (beta-carotene is metabolized to vitamin A)
cause cancer cells to die (apoptosis)
repair DNA damage caused by smoking and other toxic exposures
detoxify carcinogens through the activation of the cytocrome P450 and Phase II enzyme systems
4. What is the evidence that fruit and vegetable consumption protects human health?
Evidence that fruit and vegetable consumption protects human health is accumulating from large population (epidemiological) studies, human feeding studies, and cell culture studies. Listed below are a few selected population studies from the literature linking fruit and vegetable consumption to health. For an excellent review concerning vegetables, fruit and cancer prevention, see Steinmetz and Potter, Journal of the American Dietetic Association 1996;96:1027.
Evidence that Carotenoids are Protective
Fruit and vegetable consumption has been linked to decreased risk of stroke -- both hemorrhagic and ischemic stroke. Each increment of three daily servings of fruits and vegetables equated to a 22% decrease in risk of stroke, including transient ischemic attack (Gillman et al. Journal of the American Medical Association. 1995;273;1113).
Elderly men whose intake of dark green and deep yellow vegetable put them in the highest quartile for consumption of these vegetables had about a 46% decrease in risk of heart disease relative to men who ranked in the lowest quartile. Men in the highest quintile had about a 70% lower risk of cancer than did their counterparts in the lowest quintile. The differences in vegetable consumption between high and low intake rankings was not striking. Men in the highest quartile or quintile consumed more than two (>2.05 and >2.2) servings of dark green or deep yellow vegetable a day; those in the lowest quartile or quintile consumed less than one serving daily (<0.8 and <0.7). This suggests that small, consistent changes in vegetable consumption can make important changes in health outcomes (Gaziano et al. Annals of Epidemiology 1995;5:255 and Colditz et al. American Journal of Clinical Nutrition 1985;41:32).
Consumption of tomato products has been linked to decreased risk of prostate cancer. Men in the highest quintile for consumption of tomato products (10 or more servings a week) had about a 35% decrease in risk of prostate cancer compared to counterparts whose consumption put them in the lowest quintile (1.5 or fewer servings of tomato products a week) (Giovannucci et al. Journal of the National Cancer Institute 1995;87:1767).
People in the highest quintile for consumption of spinach or collard greens, plants high in the carotenoid lutein, had a 46% decrease in risk of age-related macular degeneration compared to those in the lowest quintile who consumed these vegetables less than once per month (Seddon et al. Journal of the American Medical Association. 1994;272:1413).
Evidence that Polyphenols are Protective
Flavonoid consumption has been linked to lower risk of heart disease in some, but not all, studies. Elderly Dutch men in the highest tertile of flavonoid intake had a risk of heart disease that was about 58% lower than that of counterparts in the lowest tertile of intake. Those in the lowest tertile consumed 19 mg or less of flavonoids per day, whereas those in the highest tertile consumed approximately 30 mg per day or more (Hertog et al. Lancet. 1993;342:1007). Similarly, Finnish subjects with the highest quartile of flavonoid intake had a risk of mortality from heart disease that was about 27% (for women) and 33% (form men) lower than that of those in the lowest quartile (Knekt et al. British Medical Journal. 1996;312:478).
However, in other studies the protective effect of flavonoids could not be confirmed. For Welch men, flavonol intake did not predict a lower rate of ischemic heart disease and was weakly positively associated with ischemic heart disease mortality (Hertog et al. American Journal of Clinical Nutrition. 1997;65:1489). For U.S. male health professionals, data did not support a strong link between intake of flavonoids and coronary heart disease (Rimm et al. Annals of Internal Medicine. 1996;125:384).
5. Are Americans Eating Enough Fruits and Vegetables?
An excellent source of information on fruit, vegetable and grain intake of Americans is USDA's 1994/96 Continuing Survey of Food Intakes by Individuals conducted by the Food Surveys Research Group, Beltsville Human Nutrition Research Center. The following information comes from that survey.
About Vegetable Intake
On average, Americans consume 3.3 servings of vegetables a day. However, dark green vegetables and deep yellow vegetables each represent only 0.2 daily servings.
On any given day, about 49% of the population consumes at least the minimum number of servings of vegetables recommended (3 servings per day); 41% consume the number of servings recommended based on caloric intake (3 servings per day for those consuming less than 2200 calories, 4 servings per day for those consuming 2200-2800 calories, 5 servings per day for those consuming 2800 calories or more). About 10% of the population consumes less than one serving of vegetable per day.
About Fruit Intake
On any given day about 29% of the population consumes at least the minimum number of servings of fruit recommended (2 servings per day); 24% consume the number of servings recommended based on caloric intake (2 servings per day for those consuming less than 2200 calories, 3 for those consuming 2800 calories, 4 for those consuming 2800 calories or more). About 48% consume less than one serving of fruit a day.
6. What is the Present Status of the Art of Phytonutrients Research?
Population studies have linked fruit and vegetable consumption with lowering the risk for chronic diseases including specific cancers and heart disease. However, media and consumer interest in phytonutrients and functional foods is far ahead of established proof that documents the health benefits of these foods or food components for humans. Phytonutrients research is experiencing remarkable growth. Hopefully, more specific information on phytonutrient consumption and human health will be forthcoming in the near future. For now, it appears that an effective strategy for reducing risk of cancer and heart disease is to increase consumption of phytonutrient-rich foods including fruits, vegetables, grains and teas.
Learn more: http://www.naturalnews.com/022368_juice_Feasting_disease.html#ixzz2JIIkdsIX
