GOD'S FOOD: BROCCOLI CURES CANCER

The Lord God is a loving God and He forsaw our needs to survive on the earth for He provided herbs and fruits in abundance around the world for food.

In Genesis 1:29-30, God states: "Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. (30) ... where in there is life, I have given every green herb for meat: and it was so."

In the beginning of creation, man only ate herbs and fruits and no meat. The word "vegetable" is not mentioned in the Bible. Vegetables can be substituted for the word "herbs". In 6,000 years of history man is now a consumer of meat of every kind under the sun, and diseases are abound and man has tried to find different types of cure for them. Slowly but surely, man has come to recognize that there is a cure for many diseases by eating natural food which God has provided us. In the last few years, man has discovered that different types of cancer and other diseases can be prevented or cured by eating fresh vegetables and that a cure for cancer can be found in eating broccoli. This is exciting news for a lot of people suffering from cancer.

Broccoli is of the cabbage family, and is closely related to cauliflower. It originated from Italy. Broccolo, its Italian name, means "cabbage sprout." It has different components thereby providing a range of tastes and textures, from soft to fibrous and crunchy (the stem and stalk).

China is the main producer of broccoli with 40% while India comes in second with 10%. In the States, broccoli is grown in California.

It may be eaten raw and boiling would lose its medicinal properties. Steaming broccoli is the best solution.

http://www.naturalnews.com/000684.html

Now even scientists say broccoli can cure cancer, not just prevent it

Wednesday, January 07, 2004 by: Mike Adams, the Health Ranger, Natural News Editor

The FDA has long frowned upon anyone claiming that vegetables or superfoods cure cancer. It's been okay to say they "prevent" cancer, but a cure is apparently reserved only for the realm of drugs, surgery, chemotherapy and radiation (none of which actually cure anything, in reality). That's why this article is so interesting: it claims that compounds from broccoli could be used in a cure for cancer. And it's not just broccoli, it's other foods, too: cabbage, mustard greens, turnips and more.

Regardless of the FDA's strongly biased opinions, the fact remains that foods and superfoods do cure cancer. Broccoli reverses breast cancer. Carrots help reverse lung cancer. Ginger, onions and garlic shrink tumors throughout the body. These foods are healing foods, and they do in fact reverse serious disease. I've often said that if broccoli could be sold as a prescription drug, it would be headline news. That's because it offers a vast array of cancer-fighting compounds, including antiangiogenesis phytochemicals that help "starve" tumors so they die, all without harming healthy cells."

"You want to cure your own cancer? Start eating raw or steamed broccoli (don't cook it). And get the book Eat To Beat Cancer which tells you how to eat your way back to health with common, everyday grocery store foods. It really isn't a mystery. You don't have to wait for science to tell you that broccoli reverses cancer. Nature has already proven it. Of course, it would also help if you'd stop poisoning yourself with sodium nitrite, refined sugar, white bread, soft drinks, hydrogenated oils and other metabolic disruptors. Your body can't heal if it's cowering under an assault of dietary poisons and chemical toxins.

Maximizing The Anti-Cancer Power Of Broccoli

University of Illinois researcher Elizabeth Jeffery has learned how to maximize the cancer-fighting power of broccoli. It involves heating broccoli just ...
www.sciencedaily.com/releases/2005/03/050326114810.htm -

The discovery of this sulfur-grabbing protein in the Jeffery lab makes it possible to maximize the amount of the anticarcinogen sulforaphane in broccoli. Jeffery's research will be published in an upcoming issue of Phytochemistry. She is a professor in the Department of Food Science and Human Nutrition at the U of I. "As scientists, we learned that sulforaphane is maximized when broccoli has been heated 10 minutes at 140 degrees Fahrenheit," said Jeffery.

"For the consumer, who cannot readily hold the temperature as low as 140 degrees, that means the best way to prepare broccoli is to steam it lightly about 3 or 4 minutes--until the broccoli is tough-tender." Frozen-food manufacturers may use this technology to increase the health benefits of the broccoli they sell, allowing the consumer to heat it without having to worry about the conditions.

Jeffery said that sulforaphane is one of the most powerful anticarcinogens found in food. "It works by increasing the enzymes in your liver that destroy the cancer-inducing chemicals you ingest in food or encounter in the environment." But the chemistry for triggering the release of sulforaphane is tricky. Sulforaphane is linked to a sugar molecule through a sulfur bond. When the broccoli enzyme breaks off the sugar to release the sulforaphane, a sulfur-grabbing protein can remove the newly exposed sulfur on the sulforaphane and inactivate it. "Although our gut bacteria may be able to release some of the sulforaphane, we don't have the enzyme to release sulforaphane in our body tissues, so our best bet is to use the enzyme in the broccoli," Jeffery said. "The enzyme in the broccoli does a really good job of breaking that bond. You can break it simply by chopping the broccoli."

Jeffery's team of researchers began by cooking broccoli for different lengths of times at different temperatures to learn the point at which the broccoli enzyme that releases sulforaphane is destroyed. "And, much to our excitement, after we had heated it for just a little while, we found we had killed off a protein that nobody knew was there. This protein, named the epithiospecifier protein, had been grabbing sulfur and greatly depleting the amount of sulforaphane in a serving of broccoli.

"The protein was very heat-sensitive, and with a little bit of heat, we killed it off and got an almost perfect yield of sulforaphane, the cancer-fighting component," she said. "It was a serendipitous discovery, and it changed our focus. Instead of worrying about overcooking the broccoli and losing the enzyme that releases the sulforaphane, we focused on heating the broccoli just enough to destroy the sulfur-grabbing protein, but not enough to harm the enzyme that releases sulforaphane from the sugar," said Jeffery.

Other researchers at the University of Illinois who contributed to the study were Nathan Matusheski and Qinyan Qiao. The study was funded by the United States Department of Agriculture.

Science News

Broccoli Sprouts May Prevent Stomach Cancer By Defeating Helicobacter Pylori

ScienceDaily (Apr. 6, 2009) — A small, pilot study in 50 people in Japan suggests that eating two and a half ounces of broccoli sprouts daily for two months may confer some protection against a rampant stomach bug that cases gastritis, ulcers and even stomach cancer.

Citing their new "demonstration of principle" study, a Johns Hopkins researcher and an international team of scientists caution that eating sprouts containing sulforaphane did not cure infection by the bacterium Helicobacter pylori (H. pylori). They do not suggest that eating this or any amount of broccoli sprouts will protect anyone from stomach cancer or cure GI diseases.

However, the study does show that eating a daily dose of broccoli sprouts reduced by more than 40 percent the level of HpSA, a highly specific measure of the presence of components of H. pylori shed into the stool of infected people. There was no HpSA level change in control subjects who ate alfalfa sprouts. The HpSA levels returned to pretreatment levels eight weeks after people stopped eating the broccoli sprouts, suggesting that although they reduce H. pylori colonization, they do not eradicate it.

"The highlight of the study is that we identified a food that, if eaten regularly, might potentially have an effect on the cause of a lot of gastric problems and perhaps even ultimately help prevent stomach cancer," says Jed W. Fahey, M.S., Sc.D., an author of the paper who is a nutritional biochemist in the Lewis B. and Dorothy Cullman Cancer Chemoprotection Center at the Johns Hopkins University School of Medicine.

The recent study, led by scientists at Johns Hopkins University, is the latest in a series of studies done in the past 10 years on the cancer-fighting potential of broccoli. (1,2)

"A different study showed that consumption of broccoli was strongly associated with a reduced risk of coronary heart disease death in postmenopausal women (3).

In yet another study conducted jointly with US and Chinese researchers (4), it was found that chemicals present in broccoli, cabbage, bok choy, and other cruciferous vegetables may protect against lung cancer. Researchers studied more than 18,000 men. They recorded 259 cases of lung cancer during the study's follow-up period. The researchers found that the men with detectable amounts of a substance known as 'isothiocyanates' in their bodies had a 36% lower risk of developing lung cancer over a 10-year period.

Isothiocyanates are found in broccoli and other so called 'cruciferous' vegetables.

The listed surveys proved the effectiveness of broccoli in combating cancer. There are over one million articles on broccoli and cancer. The surveys are very supportive of broccoli as combating cancer in various forms.

http://www.naturalnews.com/000684.html

1. Now even scientists say broccoli can cure cancer, not just prevent it

Wednesday, January 07, 2004 by: Mike Adams, the Health Ranger, Natural News Editor

2. SCIENCE DAILY - UNIVERSITY OF ILLINOIS RESEARCH

Maximizing The Anti-Cancer Power Of Broccoli

University of Illinois researcher Elizabeth Jeffery has learned how to maximize the cancer-fighting power of broccoli. It involves heating broccoli just ...
www.sciencedaily.com/releases/2005/03/050326114810.htm

3. JOHN HOPKINS RESEARCH

Science News

Broccoli Sprouts May Prevent Stomach Cancer By Defeating Helicobacter Pylori

ScienceDaily (Apr. 6, 2009)

4. John Hopkins Research

Consumption of broccoli strongly reduces risk of coronary heart disease death in menopausal women.

A study of more than 18,000 men found a lower risk of developing lung cancer over a ten-year period.

God in His wisdom had created herbs (broccoli can be considered as herb) and fruit as meat to the people of the world. But man 's craving for meat in the Old Testament showed up while the Israelites were escaping from the Egyptian.. In the wilderness, the Israelites rebelled against Moses for not supplying them with meat as they were used to eat in Egypt. God in His wrath sent them quails in great abundance and they stuffed themselves with quails. God sent a great plague that killed many people.

Exodus 11:32-33

And the people stood up all that day and all that night, and all the next day, and they gathered the quails: ... (33) And while the flesh was yet between their teeth, ere it was chewed, the wrath of the Lord was kindled against the people, and the Lord smote the people with a very great plague."

God gave quails to the Israelites on two occasions, first, in the wilderness of Sin, a few days after they had passed over the Red Sea (Ex 16:13). The second time was at the encampment Kibroth-hataavah (graves of lust - Ex 11:31-32).

Thus God showed His great wrath upon the israelites for lusting after meat!

Broccoli and Chickpea Salad Videos | Beans How to's and ...

www.marthastewart.com/1073409/broccoli-and-chickpea-saladWatch Martha Stewart's Broccoli and Chickpea Salad Video. Get more step-by-step instructions and how to's from Martha Stewart.

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