Chris Beat Cancer (New Book) A Comprehensive Plan For Healing Naturally

Chris beat cancer naturally, no chemo, no radiation, a feat deemed impossible by the medical world. I do not know Chris, but I have been following him for several years, and now finally, he has come out with a new book. I have had several people over the years ask me what I do and how I beat cancer, my story is a little different, as far as treatments go, but a lot of the nutrition, is pretty spot on. I love and appreciate what Chris has done and continues to do, if you would like to learn more, check him out HERE! In the meantime,check out the quick promo to his book, I have pre-ordered his book which will be available on amazon starting today! I wish I had access to him when I was going through cancer, check it out:

You may have had cancer, but, the best way to prevent is to take action now, and Chris is the man! He knows his stuff, and he is an expert in health and nutrition, so pay attention!!!

The Science Behind The Healing Effects Of Cancer

Thursday, September 06, 2018 by: RJ Jhonson

(Natural News) Ginger is one of those plants widely known to have health benefits but is somehow not recognized by conventional medicine. It has been used by different cultures for centuries, not just as a spice, but also as a medicinal treatment for a variety of conditions. And modern science agrees, as proven by a large number of studies compiled by GreenMedInfo.com, on the health conditions that ginger can help remedy.

The edible part of ginger is a portion of the root called a rhizome. It has a distinct flavor and scent and can be enjoyed as it is, brewed as tea, dried and powdered, or even candied. It is rich in various phytochemicals that make it an effective home remedy, as well as a natural treatment for a variety of conditions.

Nausea
Some recommend ginger for nausea; advice which research has found to have merit. A controlled trial compared the effects of ginger and that of a placebo on seasick naval cadets. The researchers found that those who took ginger reported fewer symptoms of seasickness, including vomiting and nausea.

A combination of protein and ginger was also found to have beneficial effects on cancer patients who are experiencing nausea post-chemotherapy, as well as pregnant women. The authors of the study attributed this not just to ginger’s natural anti-nausea properties, but also to its ability to reduce gastric dysrhythmia.

Muscle soreness
Those who like to exercise will find ginger to be a wonderful plant indeed, what with its ability to soothe delayed onset muscle soreness resulting from unaccustomed activity or eccentric exercise. This is attributed to ginger’s ability to prevent inflammation, as well as its analgesic properties. Taking ginger also helped improve the range of motion of the affected muscles. The study used capsules containing dried ginger.

Mother Nature’s micronutrient secret: Organic Broccoli Sprout Capsules now available, delivering 280mg of high-density nutrition, including the extraordinary “sulforaphane” and “glucosinolate” nutrients found only in cruciferous healing foods. Every lot laboratory tested. See availability here.

Heart disease
There are many factors contributing to the risk for heart disease and ginger helps address many of them. For instance, one study has shown its benefits against high cholesterol levels, a common cause of atherosclerosis and heart attack. A double-blind controlled clinical trial determined that ginger has potent lipid-lowering abilities, causing higher reductions in triglyceride and cholesterol levels than the placebo.

A separate study found that ginger can lower blood pressure by blocking voltage-dependent calcium channels. This makes ginger an effective remedy for hypertension, a condition that damages not just the heart, but also the kidneys.

Obesity
Going beyond one’s recommended weight increases the risk for many diseases, including diabetes and heart conditions. Ginger has been found to increase the thermic effects of food, resulting in a feeling of fullness and discouraging further food intake. The spice does this without altering metabolic or hormone parameters in the participants. The researchers interpreted these findings as a demonstration of ginger’s ability to aid in effective weight loss.

Cancer
Cancer, in all its forms, is perhaps one of the most feared diseases today. Tests on the effects of ginger on various types of cancer have, so far, shown promising outcomes.

Once such test found that ginger extract could inhibit the growth and proliferation of pancreatic cancer tumors. Moreover, it caused the autotic death – the death of cells as a result of cellular recycling or autophagy – of the cancer cells.

Another study established that gingerol, a compound found in ginger, can help kill breast cancer cells. What makes this even more remarkable is that gingerol did so selectively, which means that it caused little to no damage to normal cells, unlike many conventional cancer treatments today.

Top 6 Sources of Plant-Based Protein

James Colquhoun JAMES COLQUHOUN

Regardless of what diet you choose, proteins are a must. They may seem overwhelming to understand – but we are here to break it down for you!

Proteins in their raw form are essentially amino acids which are found in the foods that we eat. Theses are broken down into essential amino acids and non-essential amino acids and are the building blocks which create the protein our body needs to thrive.

Essential amino acids are those which our bodies cannot produce on their own, so it’s important you receive them from food, hence why they are ‘essential’. Although animal-based protein sources are typically renowned for the fact that they are complete protein sources, they also lack in all of the other essential nutrients and photo-chemicals that plant-based proteins can provide (and can come with some serious downsides when we’re talking about conventional, factory farmed animal products containing hormones and antibiotics).

What some people don’t realize is that you don’t only have to eat these complete protein sources in order to get all of the amino acids you need. Your body is way smarter than you think and can combine them from different foods, as long as you are eating a variety of plant-based protein sources over time. In doing so, you not only ensure that you are getting all of the essential amino acids, but you also enrich your diet with a variety of different nutrients, phytonutrients, and fibers that you wouldn’t get if you stuck to only a few protein sources.

Regardless of what lifestyle you choose, paleo or vegan (or pescatarian for that matter!), everyone can benefit from eating more plant-based foods. This article will help you to understand some of my favorite sources of plant based protein, and how much protein they contain and whether they are complete or incomplete.

1. Hemp Seeds
Complete

Protein Content: 9.2 grams in 1 ounce

Hemp seeds are exactly that, the seeds of the hemp plant. But rest assured they will not make you high, they are safe and legal with none of the psychotropic effects that can be found in the hemp leaf. Rather they are a healthy, complete protein source that are extremely versatile. They can be pressed to extract their oils, ground into powders, made into milk and eaten raw, sprinkled on meals, or mixed through smoothies. The health benefits of hemp seeds are also impressive thanks to the high variety of nutrients they contain, including vitamins, minerals, a great fatty acid profile, high amounts of fibre, and, most importantly, their high content of protein. Consider them a plant-based protein powerhouse, your ‘go to’ staple to have in the pantry to back up any dish with an extra boost of nutrients. Also the hemp leaf does not contain psychotropic compounds, that’s found in the flower or bud.

2. Organic Tempeh
Complete

Protein Content: 18 grams per 100 g.

Tempeh also comes with all the added benefits of being a fermented food, aka probiotic goodness, which means you can avoid some of the issues often associated with soy products. In fact, tempeh can actually help promote a stronger immune system, improve digestion, reduce cholesterol, and regulate appetite by reducing sugar cravings. Tempeh is firm with a dense chewy texture and a slightly more intense flavor than regular tofu, despite this it is really great at absorbing other flavors, making it a great ingredient to mix in virtually any meal without overpowering it. Eat it either raw or cooked, in salads, stir frys and soups, or substitute it for meat in almost every meal. You can purchase tempeh from most shops, though usually, the varieties found in the health food store are better quality. Make sure you store it in your fridge or freezer and consume it within a week from opening.

3. Quinoa
Incomplete

Protein Content: 13g per 100g

Quinoa, pronounced ‘keen-wah’, is that plant with the funny name that someone always seem to pronounce wrong. Despite this, it is extremely good for you and a popular plant-based protein for many people. Originating from a plant in South America, this ancient grain is not a grain at all, rather, it is a seed and therefore doesn’t contain gluten. Nevertheless, what it does contain is an array of nutrients, especially manganese, magnesium, lysine, B-vitamins, and an impressive profile of essential amino acids. Quinoa’s nutritional profile has actually been associated with aiding weight loss, supporting bone health, improving gut health, and reducing risks of diabetes. The reason quinoa is commonly mistaken for as a grain, is because it can be used like one, often milled into flour and used in breads or other baked food products as a gluten-free grain option. The flavor of quinoa is slightly nutty and earthy but very mild. Therefore, it can be cooked as you would rice and mixed through salads, stuffed in peppers, or simply used as an alternative to rice to complement any dish. The most common varieties you will find in the stores are black, red, and white all with a similar nutritional profile.

4. Beans & Chickpeas
Incomplete

Protein Content: Chickpeas = 6.3 g per 100 g, Red kidney beans = 7.9 g per 100 g.

Beans and chickpeas are staple foods for loads of cultures around the world and very popular meat alternatives in vegetarian or vegan diets. Officially part of the legume family, these plant foods are packed full of fiber and protein, plus a variety of vitamins and minerals. There are 100’s of varieties of legumes, but we particularly like beans and chickpeas, which are also some of the more common types. You might be familiar with chickpeas, navy beans, black beans, red kidney beans, and cannellini beans. Each of these legumes have unique nutritional profiles but the amount of protein tends to be relatively the same. Unfortunately, on their own they are not complete protein sources but simply mix them with another plant-based protein and they are a great way to meet your protein needs and promote overall wellness. However, legumes if not prepared correctly, can cause some ‘not very nice’ side effects, like gas and bloating. This is because they contain a particular sugar that our bodies simply cannot break down. They also contain anti-nutrients, which are little compounds that can reduce the absorption of nutrients. But don’t worry, these problems can be mitigated by simply soaking and cooking your legumes prior to eating, keeping in mind that different types contain different levels of antinutrients and therefore require different soaking times. Sprouting is also another way to avoid these problems and enhance the nutritional quality, allowing you to reap the benefits of these extremely diverse legumes and avoid anything too smelly…

5. Lentils
Incomplete

Protein Content: 6.8 grams per 100 grams

Lentils contain the third highest amount of protein of any legume, just under hemp seeds and soybeans. They are small, lens-shaped seeds from the legume family that come from the pods of a bushy plant. There are different varieties depending on their size and color, such as red lentils, brown lentils, french green lentils, and black/beluga lentils etc. Lentils can be stored for long periods of time and are very inexpensive yet highly nutritious, making them a popular staple food in the diets of many cultures around the world; in fact, according to historical records, they are believed to be one of the oldest crops around. They are commonly eaten as an alternative to animal products not only because they are high in protein, but because they also contain certain vitamins and minerals like iron and B vitamins that are commonly found in meat, with the added benefit of plant fibre. Depending on what you are making and what your recipe requires, will determine which lentils you buy due to various tastes and consistencies. However, most types have similar characteristics in regards to flavor and nutritional content and can, therefore, be used to substitute one another. Lentils are easy to prepare but, just like beans and chickpeas, it’s important they are soaked and cooked or sprouted prior to eating. Enjoy them in soups, casseroles, pureed in dips, basically let your imagination run wild. Keep in mind that not everyone’s body responds as well to lentils and if you have compromised digestion they can actually cause digestive discomfort. As with all foods, it could be a matter of experimenting to see what plant-based foods suit you the best.

6. Spirulina
Incomplete

Protein Content: 57 grams in 100g

Made from blue-green algae, spirulina powder is a nutritionally dense superfood that happens to also be protein rich. Although this superfood is not a complete protein source, it is incredibly high in protein and once paired with some nuts, you are all set. Besides protein, spirulina is known for its powerful antioxidant and anti-inflammatory properties and proven benefits in detoxing heavy metals, lowering blood pressure, reducing cholesterol, boosting energy, and speeding up weight loss -the list really does go on. Plus, it is one of the best plant-based sources of iron, something that many vegetarians, vegans, and even meat eaters struggle to get enough of. Spirulina is also easily absorbed by the body and can be consumed in either powder form or tablet. Commonly found in different greens powders, like the Food Matters Superfood Greens, you can simply mix the powder with water and drink it straight from the glass or mix it through a variety of dishes such as smoothies, raw desserts, nut bars, and protein balls to get all of the goodness of spirulina.

Lentils-The Plant Based Protein with More Potassium than a Banana

Looking for a plant-based protein that’s versatile, easy on the wallet, and checks all the best nutrition boxes? Look no further than the lentil.

Otherwise known as a pulse, lentils are the edible seed of legumes. You have most likely seen them in your local grocery store as green lentils or split red lentils. Split lentils cook faster and work best for recipes where they will be used as a thickener or paste. Whole lentils hold up better and are therefore the best source for recipes such as salads and when lentils are the primary ingredient that will provide a texture to your dish.

Since incorporating a meat-free meal weekly is an increasingly popular way to save on food costs, it’s important to make sure you aren’t sacrificing nutrition in the process. Cook with confidence since 100 grams of lentils provide almost as much protein as steak with a fraction of the fat, 72% of your daily fiber needs, and twice the amount of potassium as a large banana

Storage

Packaged lentils (dry or canned): Up to 1 year in a dry, dark, cool location (after one year, cooking time will increase and the quality of your lentils will decrease)

Cooked lentils and prepared lentil puree: Up to 3 months frozen, or 1 week refrigerated

Preparation is easy.

For every ½ cup cooked portion you desire combine 1/4 cup split red lentils with 3/4 cup water. Bring to a boil, cover, reduce heat and simmer for 5-7 minutes (longer for larger quantities) until lentils are tender and liquid is absorbed.

Power up Your Pantry

Lentils are your gluten-free, plant-based protein, & complex carb all-in-one. So if you’re trying to find the next food to add to your arsenal of clean eats, lentils are where it’s at.

Steady Energy: Lentils are a complex carbohydrate with a low glycemic value. Combined with their high fiber and good protein content, lentils break down slowly and release steady energy without blood sugar fluctuations

Weight Management: The high fiber content of lentils will help keep you full and satisfied, making it easier to make it to the next meal without reaching for that snack

Lower Blood Pressure: Naturally low in sodium, lentils also contain potassium which works opposite of sodium to help lower blood pressure

Improved Protein Metabolism: Not only are lentils a source of protein they also contain folate, a B vitamin which helps with protein metabolism

Nutrition Facts
Serving Size: 1 cup

Amount Per Serving
Calories from Fat: 119 Calories:323

% Daily Values*
Total Fat 13.25g (20%)
Saturated Fat 1.68g:(8%)
Polyunsaturated Fat:6.495g
Monounsaturated Fat:4.353g
Cholesterol 0mg (0%)
Sodium 431mg: (18%)
Potassium 672mg
Total Carbohydrate 36.71g (12%)
Dietary Fiber 14.5g (58%)
Sugars 3.29g
Protein 16.44g
Vitamin A (0%)
Vitamin C (4%)
Calcium 4% Iron (34%)

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

(323 calories)
16% of RDI
Calorie Breakdown:
Carbohydrate (44%)
Fat (36%)
Protein (20%)

The Healthiest, Anti-Cancer Foods: G-BOMBS

”G-BOMBS” is an acronym that you can use to remember the best anti-cancer, health-promoting foods on the planet. These are the foods that you should eat every day, making up a significant proportion of your diet. They are extremely effective at preventing chronic disease, including cancer and promoting health and longevity.

G – Greens

Raw leafy greens contain only about 100 calories per pound, and are packed with nutrients. Leafy greens contain substances that protect blood vessels, and are associated with reduced risk of diabetes 1-3.

Greens are an excellent tool for weight loss as they can be consumed in virtually unlimited quantities.
Leafy greens are also the most nutrient-dense of all foods, but, unfortunately are only consumed in minuscule amounts in a typical American diet. We should follow the example of our closest living relatives—chimpanzees and gorillas—who consume tens of pounds of green leaves every day.
The majority of calories in green vegetables, including leafy greens, come from protein, and this plant protein is packaged with beneficial phytochemicals. Green vegetables are also rich in folate (the natural form of folic acid), calcium, and contain small amounts of omega-3 fatty acids.
Leafy greens are also rich in antioxidant pigments called carotenoids, specifically lutein and zeaxanthin, which are the carotenoids known to promote healthy vision.4 Also, several leafy greens (such as kale) and other green vegetables (such as bok choy, broccoli, and brussel sprouts) belong to the cruciferous family of vegetables.
All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique chemical composition—they contain glucosinolates, and when their cell walls are broken by blending, chopping or chewing, a chemical reaction converts glucosinolates to isothiocyanates (ITCs)—compounds with a variety of potent anti-cancer effects.
Because different ITCs can work in different locations in the cell and on different molecules, they can have combined additive effects, working synergistically to remove carcinogens, reduce inflammation, neutralize oxidative stress, inhibit angiogenesis (the process by which tumors acquire a blood supply), and kill cancer cells.5

B – Beans

Beans (and other legumes as well) are a powerhouse of superior nutrition, and the most nutrient-dense carbohydrate source.
Beans act as an anti-diabetes and weight-loss food because they are digested slowly, having a stabilizing effect on blood sugar, which promotes satiety and helps to prevent food cravings. Plus they contain soluble fiber, which lowers cholesterol levels.6
Beans are unique foods because of their very high levels of fiber and resistant starch, carbohydrates that are not broken down by digestive enzymes. Fiber and resistant starch not only reduce the total number of calories absorbed from beans, but are also fermented by intestinal bacteria into fatty acids that help to prevent colon cancer.7
Eating beans, peas or lentils at least twice a week has been found to decrease colon cancer risk by 50%.8 Legume intake also provides significant protection against oral, larynx, pharynx, stomach, and kidney cancers.9

O– Onions

Onions, along with leeks, garlic, chives, shallots, and scallions, make up the Allium family of vegetables, which have beneficial effects on the cardiovascular and immune systems, as well as anti-diabetic and anti-cancer effects.
Allium vegetables are known for their characteristic organosulfur compounds, similar to the ITCs in cruciferous vegetables, organosulfur compounds are released when onions are chopped, crushed or chewed.
Epidemiological studies have found that increased consumption of Allium vegetables is associated with lower risk of gastric and prostate cancers. These compounds prevent the development of cancers by detoxifying carcinogens, halting cancer cell growth, and blocking angiogenesis.10
Onions also contain high concentrations of health-promoting flavonoid antioxidants, predominantly quercetin, and red onions also contain at least 25 different anthocyanins.11-12 Quercetin slows tumor development, suppresses growth and proliferation and induces cell death in colon cancer cells.13-15 Flavonoids also have anti-inflammatory effects that may contribute to cancer prevention.16

M – Mushrooms

Consuming mushrooms regularly is associated with decreased risk of breast, stomach, and colorectal cancers.
In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (about one mushroom per day) had a 64% decreased risk of breast cancer. Even more dramatic protection was gained by women who ate 10 grams of mushrooms and drank green tea daily—an 89% decrease in risk for premenopausal women, and 82% for postmenopausal women, respectively.17-20
White, cremini, Portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties—some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis.
In addition to these properties, mushrooms are unique in that they contain aromatase inhibitors—compounds that can block the production of estrogen. These compounds are thought to be largely responsible for the preventive effects of mushrooms against breast cancer. In fact, there are aromatase-inhibiting drugs on the market that are used to treat breast cancer.
Regular consumption of dietary aromatase inhibitors is an excellent strategy for prevention, and it turns out that even the most commonly eaten mushrooms (white, cremini, and Portobello) have a high anti-aromatase activity.21 Keep in mind that mushrooms should only be eaten cooked: several raw culinary mushrooms contain a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces their agaritine content.22-23

B – Berries

Blueberries, strawberries, and blackberries are true super foods.
Naturally sweet and juicy, berries are low in sugar and high in nutrients – they are among the best foods you can eat. Their vibrant colors mean that they are full of antioxidants, including flavonoids and antioxidant vitamins—berries are some of the highest antioxidant foods in existence.
Berries’ plentiful antioxidant content confers both cardio-protective and anti-cancer effects, such as reducing blood pressure, reducing inflammation, preventing DNA damage, inhibiting tumor angiogenesis, and stimulating of the body’s own antioxidant enzymes. Berry consumption has been linked to reduced risk of diabetes, cancers and cognitive decline.24-29
Berries are an excellent food for the brain—berry consumption improves both motor coordination and memory.30-31

S – Seeds

Seeds and nuts contain healthy fats and are rich in a spectrum of micronutrients, including phytosterols, minerals, and antioxidants.
Countless studies have demonstrated the cardiovascular benefits of nuts. In addition, nuts in the diet aids in weight maintenance and diabetes prevention.32-35 The nutritional profiles of seeds are similar to nuts when it comes to healthy fats, minerals, and antioxidants, but seeds are also abundant in trace minerals, higher in protein than nuts, and each kind of seed is nutritionally unique.

Flax, chia, and hemp seeds are extremely rich sources of omega-3 fats. In addition to the omega-3s, flaxseeds are rich in fiber and lignans.
Flaxseed consumption protects against heart disease by a number of different mechanisms, and lignans, which are present in both flaxseeds and sesame seeds, have anti-cancer effects.36-38
Sunflower seeds are especially rich in protein and minerals. Pumpkin seeds are rich in iron and calcium and are a good source of zinc.
Sesame seeds have the greatest amount of calcium of any food in the world, and provide abundant amounts of vitamin E. Also, black sesame seeds are extremely rich in antioxidants.39
The healthy fats in seeds and nuts also aid in the absorption of nutrients when eaten with vegetables.

You can learn more about the health benefits of G-BOMBS in my New York Times best-selling book Super Immunity, which discusses how to naturally strengthen the immune system against everything from the common cold to cancer.

References

Joel Fuhrman, M.D. is a board-certified family physician, six-time New York Times bestselling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. Dr. Fuhrman coined the term “Nutritarian” to describe his longevity-promoting, nutrient dense, plant-rich eating style.

For over 25 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and PBS television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world.

Plant-based protein powders contain arsenic, mercury, cadmium, lead and more

The Clean Label Project recently tested 134 of America’s best selling animal-derived and plant-based protein powders for heavy metals (arsenic, cadmium, lead, and mercury), over 100 pesticides, BPA/BPS (plasticizers that are known endocrine disruptors), residual solvents, mycotoxins, melamine and its analogues, and antibiotics residues.

These contaminants are the result of sourcing and production practices. Contaminants can be found in soils because of pesticides and mining run-off (ex. heavy metals) and can be absorbed by plants. They can also be the result of the manufacturing process (ex. BPA/BPS is used in the lining of cans and containers and leach into the protein powder).

The shocking results of the study is that many protein powders had significant levels of contaminants and overall, plant-based protein powders had higher levels of contaminants than those made from animal sources, containing on average twice as much lead and measurably higher amounts of other contaminants. Many animal-based protein powders scored poorly as well.

Two servings per day of protein powder could put you way above what is considered an “acceptable level” of contaminant exposure.

Plant-based protein powders may have higher contamination levels because plants are especially prone to absorbing heavy metals from soil, says Sean Callan, Ph.D., a neuroscientist and director of operations at Ellipse Analytics, the lab that tested the protein products.

Another surprise, organic protein powders had higher levels of heavy metals, on average, than non-organic.

Organic powders had up to 1.5X more arsenic, up to 4.8X more cadmium and up to 1.5X more lead.

According to Callan, “That probably has more to do with these products being plant-based than being organic.”

After evaluating the raw data, the protein powders were scored with 1 to 5 stars based on their level of contaminants in one serving. 3 stars was considered to be average, 5 stars is above average in overall purity. 1 star is below average.

The results…

The Bottom Five of the 134 protein powders tested contained the highest amount of industrial or environmental contaminants and two of them were popular plant-based protein powders:

Garden of Life Organic Raw Meal Chocolate Cacao and Vega Sport Plant-Based Vanilla Performance Protein.

Garden of Life is now owned by processed-food mega giant Nestle (booo!) and most of their Raw Protein and Raw Meal flavors tested scored 1-2 stars for purity, except for their Raw Organic Vanilla Protein, which got 4 out of 5 stars for purity.

Sunwarrior Warrior Blend Vanilla got 3 stars for purity. Their Chocolate and Natural flavors got 2 stars.

The majority of 11 Vega protein powders tested scored 1 star for purity. A few got 2 stars.

Nutiva’s Nurture Vitality High Fiber Superfood and Hemp Protein 15G both scored 1 star for purity.

Purely Inspired Vanilla Organic Protein got 1 star for purity.

Results of the other plant-based protein powders tested:

Plant-Fusion Lean Vanilla Bean Weight Loss (Non-GMO) got 3 stars for purity.

Wilderness Poets Homestead Stables and Superfoods Hemp Protein got 3 stars for purity.

Aloha Organic Plant-Based Protein Banana and Mixed Berry flavors got 2 stars for purity. Their Chocolate got 1 star.

Nature’s Plus Spiru-Tein Chocolate, Vanilla and Strawberry all got 2 stars for purity.

Metagenics UltraMeal got 2 stars for purity.

Orgain, a major plant-based protein brand sold at Whole Foods, Costco, etc. was surprisingly absent from the testing. However, their Healthy Kids Organic Nutritional Shakes was included in a series of baby food and formula tests and scored 4 stars for purity.

What about Whey, Egg or Bone Broth protein powders?

Even though some animal derived protein powders were found to be lower in contaminants than the plant-based protein powders, I wouldn’t touch the stuff. Animal-based protein powders are highly processed, unnatural, and elevate levels of cancer-promoting hormones, methionine and insulin-like growth factor-1 (IGF-1) in the body.

Most people are not protein deficient and do not need protein powder.

Repeat. Most people are NOT protein deficient and DO NOT need protein powder. Despite what we’ve been told all our lives, we don’t need “more protein”. You can get all the protein you need (roughly 50 grams per day) from an organic whole foods plant-based diet, rich in fruits and vegetables, starches like oats, potatoes, beans, peas and lentils, as well as nuts and seeds.

To learn more about the author of this article and his awesome work with cancer click HERE. Chris overcame cancer without radiation and chemo and shares so much great info on his website, check it out when you get a chance.

Cannabis over chemo: Woman says the oil cured her aggressive breast cancer in 5 months

When Dee Mani, now 44, was diagnosed with breast cancer last March, her doctors suggested chemotherapy. She originally agreed to undergo one year of the treatment for her triple negative breast cancer – the deadliest type – but later had second thoughts. After seeing her sister suffer and die after undergoing chemotherapy for cancer, the mother of two set out to find an alternative.

She decided to take cannabis oil after researching natural cancer remedies online. She said she took one drop inside a capsule every night before going to bed because she didn’t care for the taste or texture of it on its own. Four months after her original diagnosis, her cancer had reduced significantly, and her doctors gave her the all-clear in August, just five months after starting cannabis oil.

She continues to take it to this day and says she plans to do so for the rest of her life as it has also helped her with problems like insomnia, a dust allergy, and back pain caused by slipped discs. She has also changed her diet and taken up meditation.

Lots of cannabis oil cancer treatment success stories

Stories like Mani’s are becoming less and less unusual as more people give cannabis oil a try. For example, a 33-year-old U.K. father, David Hibbitt cured what doctors deemed a “terminal” case of colon cancer with cannabis oil after radiation, chemotherapy and surgery all failed him. He had initially rejected the idea, but after being told he had just 18 months left to live, he was willing to try anything. Hibbitt used a high-potency variety known as Phoenix Tears and is now cancer-free. He also said that his “pain just seemed to disappear.”

In another of the many stories that have emerged of cancer being successfully treated with cannabis oil, a three-year-old boy in Utah who was given just days to live by doctors because of leukemia is thriving thanks to the oil. After two months of chemo, Landon Riddle was refusing to eat and vomiting dozens of times a day. After researching cannabis oil treatment online, his family traveled to Colorado to gain access to it. After just a few days, his vomiting eased, his appetite returned, and he was showing signs of improvement. Months after the ordeal, he, too, was free of cancer.

Then there is the case of Darren Miller, who found out he had lung and pericardial heart sac cancer on the day he turned 50. Given just a year to live with chemotherapy, he and his wife decided to move to California, where he would be able to use cannabis oil. Seven months later, he was cancer-free. He believes it was the combination of chemotherapy and cannabis oil that cured his cancer.

Unfortunately, until there is more widespread acceptance of this type of treatment, it’s possible that some people who could benefit from it simply won’t be aware or willing to give it a try. Of course, there’s also the fact that should cannabis oil treatment go mainstream, Big Pharma would lose out on the billions of profits it makes from the cancer industry. While some people have found success using cannabis oil in conjunction with chemotherapy, others have found it to be effective on its own, illustrating that the most mainstream method isn’t necessarily the only or best way to solve a problem.

Spotlight on cancer-fighting foods: What to eat to beat different kinds of cancer


By Edsel Cook

Dr. Michael Greger remarked in a Daily Mail article that the consumption of wholefood vegetarian diets can reduce the risks of various forms of cancer. “Food is the single greatest way our bodies face exposure to the outside environment,” explained the author of the 2016 bestseller “How Not To Die”. He warned about the carcinogenic chemicals in dairy products, meat, and processed foods. Then he discussed studies from different organizations that suggest wholefood plant diets can protect against cancer.

The Iowa Women’s Health Study has researched the diets of more than 35,000 women for many years now. They determined that eating plenty of cruciferous vegetables seemed to lower the risk of non-Hodgkin’s lymphoma, the seventh most common type of cancer in the United States.

In a related study, the Mayo Clinic found that eating more servings of green, leafy vegetables every week reduced the risk of lymphoma by nearly half. Cruciferous vegetables happen to possess large amounts of antioxidants that are theorized to fight cancer. (Related: Moringa seeds found to prevent the spread of breast cancer cells to surrounding tissue.)

Lymphoma is not the only cancer that can be prevented with a vegetarian diet. According to a third study on diets and cancers, people who consume plant foods are more resistant to all forms of cancer, especially against blood cancers such as leukemia. It’s corroborated by the results of a related experiment by Dr. Dean Ornish. While studying the effect of plant-based diets on heart disease, Dr. Ornish investigated the effects of those same diets on prostate cancer patients. His findings suggest that vegetarian diets reduced the levels of prostate-specific antigen (PSA) associated with prostate cancer without requiring surgery, chemotherapy, or radiation treatment. You don’t even need to eat that much in the way of veggies. According to the biggest study on diet and bladder cancer, adding two percent plant protein to the diet resulted in a 23 percent improvement.

So what vegetable superfoods are best to fend off particular cancers?

For colorectal cancers, it’s legumes and leafy vegetables. Beans, chickpeas, lentils, and split peas are brimming with anti-cancer compounds called phytates. Spices are also attributed with anti-cancer properties. Turmeric, for example, is an important ingredient in Indian curries and Okinawan tea. If you’re a pre-menopausal woman who’s worried about breast cancer, a daily serving of beans or lentils can cut the risk by two-thirds. Adding legumes or whole grains like bulgur wheat and brown rice to your meals will raise your protection to more than 90 percent.

Mushrooms are rich in amino acids that supercharge the immune system. According to Australian researchers, they can protect against viral infections and breast cancer in women. Citrus fruits have a phytonutrient called hesperidin. In addition to healing and shielding your DNA against carcinogens, citrus zest also lower the risk of skin and breast cancers.

The entire allium family share anti-cancer properties. Like turmeric, red onion has quercetin, a phytonutrient that reduces the growth of bower cancer polyps. Garlic exhibits similar suppressive properties. Cruciferous vegetables can minimize the risk of colon cancer for weeks after consumption. Brussels sprouts, especially, is an anti-cancer super weapon. Broccoli, cabbage, cauliflower, and kale are almost as good. Soya bean and flaxseed have phytoestrogens. Different from oestrogens, phytoestrogens do the work of two by reducing the risk of breast tumors and menopausal hot-flush. Then there is the ever-popular antioxidant-rich apple. Eating one a day (peel and pulp and all) actually keeps various cancers away by reactivating an anti-tumor gene called maspin.