Cassava:
A potential Cure for Cancer
So far this exotic plant has been used in the manufacture of bread and beverages, but studies have now shown that it is a cancer treatment and potential infertility!
Recent studies have shown that cassava can be invaluable to our health because of the many advantages it offers. The leaves of the plant are rich in protein, lysine and beta-carotene, while the root is full of calcium and vitamin C. Regularly eating the plant will surely improve the strength of the bones and Scientists have also discovered that the plant can be used as a cure for infertility, headaches and arthritis.
Health benefits of the cassava plant:
Reports Lankacnews.com that several studies have shown that the plant can be an effective treatment for tumors, and tapioca, a cassava extract found to be very versatile and useful in the treatment of various health problems. It can prevent diabetes, birth defects, improve circulation and red blood cell count, maintain the balance of fluids in the body, lower cholesterol, protect bone mineral density, improve digestion, prevent Alzheimer's disease, protect cardiovascular health and help weight gain. Some people believe that tapioca can help heal the bladder, colon and prostate cancer.
A rich source of vitamin B17
- the cancer killer:
The vitamin B17 content of cassava is the reason behind its potent anti-cancer properties Knowing this, Dr. Cynthia Jayasuriya, an ear, nose and throat surgeon, began to study foods rich in this vitamin when she was diagnosed with transient cell cancer.He was struggling with diseases for nearly a decade when she decided to try a natural therapy when she read about cassava on WorldWithoutCancer.org Dr. Jayasuriya learned that cassava is rich in this vitamin, so she started taking it for a month, she ate a total of 100 grams of the plant Three times a day In the morning she ate cassava porridge, while in the afternoon and evening she ate like a curry.After a month, she did a cystoscopy that revealed no signs of cancer! Once the cassava plant enters the body, vitamin B17 mixes with rhodanese, an enzyme that breaks down the vitamin into three sugars. The cancer cell is an immature cell with a different enzyme, beta-glucosidase, which breaks vitamin B17 into glucose, benzaldehyde and hydrogen cyanide. The acid acts as an LTTE cyanide capsule, effectively killing the cancer cells. If the vitamin combines with the enzyme of the cancer cell, it breaks down into 1 sugar, benzaldehyde and 1 1 of hydrocyanic acid, which kills cancer cells locally.
Preparation of cassava for consumption:
Cassava must be finely cooked before consumption as it contains a small amount of cyanide which must be removed First of all, you must peel the plant. into pieces and alternate between hot and cold water.When they are soaked, put them in the refrigerator and leave them for a few hours. Put the liquid in which the cassava pieces soaked in another liquid like a juice. fruit or water, and drink the solution before breakfast every morning.
Precautions to be taken when preparing cassava:
1. Never, never repeat, eat ginger with cassava, or even after eating cassava If you have eaten cassava, do not take any form of ginger or ginger products, such as ginger beer and ginger and nut crackers The serious risks of ginger and cassava blending are well known in Sri Lanka.
2. When preparing cassava for consumption, check if the tuber has a blue line when it is peeled for cooking. If there is a blue line, the cassava must be discarded Cassava contains cyanide and the blue line indicates the emergence of cyanide.
3. Cook the cassava in a terracotta pot Fill the pot with water to cover the cassava completely, and well above the cassava level. When you boil, keep the pot open. Not the pot with a lid.
Other Information About Cassava:
Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world’s largest producer of cassava, while Thailand is the largest exporter of dried cassava.
Cassava is classified as sweet or bitter. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves. Like other roots and tubers, both bitter and sweet varieties of cassava contain anti-nutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. The more toxic varieties of cassava are a fall-back resource (a “food security crop”) in times of famine in some places.
via: Dom-Domty Medical Tips.
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مصطفى عبدالمؤمن-
A potential Cure for Cancer
So far this exotic plant has been used in the manufacture of bread and beverages, but studies have now shown that it is a cancer treatment and potential infertility!
Recent studies have shown that cassava can be invaluable to our health because of the many advantages it offers. The leaves of the plant are rich in protein, lysine and beta-carotene, while the root is full of calcium and vitamin C. Regularly eating the plant will surely improve the strength of the bones and Scientists have also discovered that the plant can be used as a cure for infertility, headaches and arthritis.
Health benefits of the cassava plant:
Reports Lankacnews.com that several studies have shown that the plant can be an effective treatment for tumors, and tapioca, a cassava extract found to be very versatile and useful in the treatment of various health problems. It can prevent diabetes, birth defects, improve circulation and red blood cell count, maintain the balance of fluids in the body, lower cholesterol, protect bone mineral density, improve digestion, prevent Alzheimer's disease, protect cardiovascular health and help weight gain. Some people believe that tapioca can help heal the bladder, colon and prostate cancer.
A rich source of vitamin B17
- the cancer killer:
The vitamin B17 content of cassava is the reason behind its potent anti-cancer properties Knowing this, Dr. Cynthia Jayasuriya, an ear, nose and throat surgeon, began to study foods rich in this vitamin when she was diagnosed with transient cell cancer.He was struggling with diseases for nearly a decade when she decided to try a natural therapy when she read about cassava on WorldWithoutCancer.org Dr. Jayasuriya learned that cassava is rich in this vitamin, so she started taking it for a month, she ate a total of 100 grams of the plant Three times a day In the morning she ate cassava porridge, while in the afternoon and evening she ate like a curry.After a month, she did a cystoscopy that revealed no signs of cancer! Once the cassava plant enters the body, vitamin B17 mixes with rhodanese, an enzyme that breaks down the vitamin into three sugars. The cancer cell is an immature cell with a different enzyme, beta-glucosidase, which breaks vitamin B17 into glucose, benzaldehyde and hydrogen cyanide. The acid acts as an LTTE cyanide capsule, effectively killing the cancer cells. If the vitamin combines with the enzyme of the cancer cell, it breaks down into 1 sugar, benzaldehyde and 1 1 of hydrocyanic acid, which kills cancer cells locally.
Preparation of cassava for consumption:
Cassava must be finely cooked before consumption as it contains a small amount of cyanide which must be removed First of all, you must peel the plant. into pieces and alternate between hot and cold water.When they are soaked, put them in the refrigerator and leave them for a few hours. Put the liquid in which the cassava pieces soaked in another liquid like a juice. fruit or water, and drink the solution before breakfast every morning.
Precautions to be taken when preparing cassava:
1. Never, never repeat, eat ginger with cassava, or even after eating cassava If you have eaten cassava, do not take any form of ginger or ginger products, such as ginger beer and ginger and nut crackers The serious risks of ginger and cassava blending are well known in Sri Lanka.
2. When preparing cassava for consumption, check if the tuber has a blue line when it is peeled for cooking. If there is a blue line, the cassava must be discarded Cassava contains cyanide and the blue line indicates the emergence of cyanide.
3. Cook the cassava in a terracotta pot Fill the pot with water to cover the cassava completely, and well above the cassava level. When you boil, keep the pot open. Not the pot with a lid.
Other Information About Cassava:
Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world’s largest producer of cassava, while Thailand is the largest exporter of dried cassava.
Cassava is classified as sweet or bitter. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves. Like other roots and tubers, both bitter and sweet varieties of cassava contain anti-nutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. The more toxic varieties of cassava are a fall-back resource (a “food security crop”) in times of famine in some places.
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