Eating lentils regularly could prevent the need for several medications: They nourish blood vessels and improve blood flow, pressure, circulation

(Natural News) According to a study, lentils can help significantly reduce “dangerous blood pressure levels.”

Additionally, new data also showed that lentils could reverse deteriorating blood vessel health.

The researchers explained that the study, which was conducted on rats, proved that consuming the health-boosting food regularly can effectively prevent the increase in blood pressure which occurs as we grow older.

Based on the findings, eating lentils can also reverse the changes that occur in blood vessels due to high blood pressure.

Dr. Peter Zahradka from the University of Manitoba, the lead investigator for the Canadian study, explained that this is good news because lentils are a “non-pharmacological way of treating diseases associated with blood vessel dysfunction.”

The findings are a continuation of two earlier studies. The first was a clinical trial that showed how eating legumes – particularly a combination of beans, chickpeas, lentils, and peas – could boost blood flow to the legs of patients diagnosed with peripheral artery disease. This condition is connected to coronary heart disease and cerebrovascular disease.

The second study found that lentils could effectively block high blood pressure. (Related: Probiotics for your heart: Eat yogurt twice a week to reduce risk of heart attack in those with high blood pressure by up to 30%.)

Dr. Zahradka added that the most notable finding of the recent study illustrated how lentils could change the physical properties of blood vessels to make them resemble the vessels found in healthy animals. However, human studies are required to confirm these findings.

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Dr. Julianne Curran, Pulse Canada’s director of nutrition, scientific, and regulatory affairs, concluded that lentils could be part of a simple, cost-effective dietary strategy that can help address cardiovascular disease. Pulse Canada is the national association that represents the growers, processors, and traders of Canada’s pulse crops.

In 2012, a study from the University of Toronto, led by Dr. David Jenkins, discovered that eating more pulses (e.g., beans, chickpeas, and lentils) helped lower the risk of heart disease by managing a patient’s blood sugar levels.

Foods that can help fight high blood pressure

If you or someone you love has high blood pressure, eat more of the foods below:

• Bananas – This fruit contains potassium, and fresh produce is a better source of potassium than supplements.
• Beets – Beets are full of nitric oxide that can help open the blood vessels and lower blood pressure. You can make juice from beets, or you can cook and eat the whole root.
• Berries – Blueberries are rich in natural compounds called flavonoids. These compounds can help prevent hypertension and lower blood pressure. Other sources of flavonoids include raspberries and strawberries.
• Dark chocolate – This healthy treat is linked to a lower risk for cardiovascular disease (CVD). Eat at least 100 grams of dark chocolate daily to help lower your risk of CVD.
• Garlic – Garlic can help minimize hypertension by increasing the amount of nitric oxide in the body.
• Herbs – Herbs are a healthy substitute for salt if you love eating flavorful dishes. Sources include basil, cinnamon, rosemary, and thyme.
• Olive oil – Olive oil is a healthy fat, and it is rich in polyphenols, the inflammation-fighting compounds that can help lower blood pressure. Additionally, this healthy fat is an excellent alternative to butter, canola oil, or commercial salad dressing.
• Pomegranates – According to a study, consuming a cup of pomegranate juice once a day for at least four weeks can help lower blood pressure. However, before you buy pomegranate juice check the packaging. Added sugars can negate the health benefits of pomegranate juice.
• Leafy greens – Leafy greens are another great source of potassium which helps the kidneys eliminate more sodium through urine. This then lowers your blood pressure. Sources include arugula, beet greens, collard greens, kale, romaine lettuce, spinach, Swiss chard, and turnip greens.

You can read more articles about the health benefits of lentils and other natural remedies at Healing.news.

Juice Pulp Quick Bread

Ingredients

• Nonstick cooking spray, for spraying the loaf pan
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom, optional
• 3/4 cup packed light brown sugar
• 3/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

Directions

1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here.)

Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.

In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

Cook's Notes: If you don't have a juicer, substitute 1 1/2 cups of any combination of finely grated fruit and vegetables for the pulp. Alternatively, this can be made in a muffin tin. Just reduce the baking time to about 20 minutes, or until a toothpick inserted in the center of one comes out clean.

Recipe courtesy of The Kitchen

What if I told you carrots cure cancer?

 by: Paul Fassa

(NaturalNews) Ann Cameron, an author of 15 children's books, cured her Stage 4 cancer with carrot juice only. She states, "I believe from personal experience that carrots can cure cancer - and rapidly, without chemotherapy, radiation, or other dietary changes."

On June 6, 2012, Ann had surgery for Stage 3 colon cancer. She had decided against chemotherapy and actually started feeling better, until about November 6, 2012.

A routine follow-up CT scan indicated lung cancer. She was diagnosed with Stage 4 colon cancer which had metastasized to the lungs. Her doctor predicted a two to three year life expectancy.

She was advised that radiation would be useless, and chemotherapy was recommended, but it wouldn't extend her life.

 
Five Pounds of Carrots Juiced Daily
Sadly, Ann's husband died of lung cancer in 2005, but not until they had tried about twenty recommended "substances" over a six month period. Ann embarked on an intensive research campaign to find an alternative protocol that would heal her.

In her search, she came across a man who had cured his cancer with nothing but carrots. His name was Ralph Cole, and he had cured his small squamous cell cancer (on his neck) by drinking 5 pounds of carrots juiced daily. Ralph shared his carrot curing protocol freely with anyone who would listen.

On November 17, Ann began a daily regimen of 5 pounds of juiced carrots (one quart to a quart and one-third daily). Ann juiced in the morning, drank a glass and then refrigerated the rest, which she finished off throughout the day. Ann faithfully continued juicing five pounds of carrots daily.

The only exception was every month or so when she was traveling she would forgo the carrot juice for three or four days consecutively.

Ann had no chemo, no radiation and no other dietary modifications except carrot juice. She continued eating meat and sometimes indulged in various unhealthy foods, including ice cream.

Ann cautioned, "I don't recommend ice cream for cancer, but only want to emphasize that drinking carrot juice was the only change I made in my life, besides gratefully accepting prayers and good energy from friends and asking for wisdom and help from Whoever is up there in the Beyond."

A PET scan (Positron Emission Tomography) on November 27, 2012, corroborated the earlier CT scan: "Enlarged swollen lymph nodes, containing two 1 inch long by 1/4 inch diameter rapidly growing tumors between the lungs."

On January 7, 2013, after eight weeks of daily carrot juicing, another follow-up CT scan revealed that the cancerous tumors had stopped growing, there had been some tumor shrinkage and there was a reduction in swollen lymph nodes.

 
CT Scans
March 2013: The cancer had not grown. No new cancer, no swollen lymph nodes, and tumors continued shrinking. July 30, 2013: The cancer was gone! All swollen cancerous lymph nodes had returned to normal.

 
Summary
• Two weeks of daily carrot juicing: no improvement.
• Eight weeks of juicing: the cancer stopped growing and tumors began shrinking.
• Four months of juicing: all the lymph nodes in the lungs were normal.
• Eight months of juicing: all the cancer was gone!

 
Carrots and Cancer Research
Falcarinol is an antioxidant found in carrots and has proven anticancer properties. Researchers in the UK and Denmark reduced cancerous tumors by 1/3 in mice and rats with lab induced cancers.

Additionally, a human study found that consumption of carrot juice increased blood levels of carotenoids in breast cancer survivors. The researchers believe that increased carotenoid blood levels acts as a cancer preventive.

Sources for more information include:

http://www.chrisbeatcancer.com

http://www.chrisbeatcancer.com

http://cancerisover.blogspot.com

http://www.alive.com

http://curecancercells.com

http://www.carrotmuseum.co.uk

About the author:
Paul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding others toward a direction for better health with no restrictions on health freedom. You can visit his blog at http://healthmaven.blogspot.com


Learn more: http://www.naturalnews.com/042237_carrots_cancer_cure_vegetable_juicing.html#ixzz2g4tf213C