Dr. Burke on Salvestrols

Salvestrols are mainly present in fruits and should be exciting for anyone with cancer, when they are aware of the research that Dr. Burke and his colleagues did into a specific enzyme that our body produces – and that is ONLY present in cancer cells: CYP1B1. Then it makes sense to produce a pharmaceutical component that ONLY focuses on that CYP1B1 -and leaves healthy cells untouched. However, it makes even more sense, when they find these components in our nutrition and manage to extract it from those fruit and vegetables that are organic and have the highest contents of salvestrols. Salvestrol levels are typically 30 times higher in organic foods than in those farmed under modern, mechanized farming methods.

Professor Dan Burke explains that salvestrols are food-based compounds that are metabolised by CYP1B1 to produce metabolites that are anticancer agents. These anticancer agents suppress tumour growth by killing the cancer cells. Salvestrols provide an explanation of the link between diet and cancer and between fruit and vegetable consumption and lower cancer incidence.

I never believed that cancer was a curable disease. Now, in the light of what we have discovered, I believe that cancer is curable.
– Professor Gerry Potter

Salvestrols

 

My friend Ghislaine has kindly put me on to something I found really interesting: SALVESTROLS! I know that for me it probably won’t be necessary any more (but never hurts to get even healthier!), but I have ordered them and they are in the mail. Yeah!

If you are like me, the word ‘Salvestrols’ is quite foreign. Having researched Salvestrols quite intensely in the past few weeks, I have summarized it here for you:

Salvestrols are mainly present in fruits and should be exciting for anyone with cancer, when they are aware of the research that Dr. Burke and his colleagues did into a specific enzyme that our body produces – and that is ONLY present in cancer cells: CYP1B1. Then it makes sense to produce a pharmaceutical component that ONLY focuses on that CYP1B1 -and leaves healthy cells untouched. However, it makes even more sense, when they find these components in our nutrition and manage to extract it from those fruit and vegetables that are organic and have the highest contents of salvestrols. Salvestrol levels are typically 30 times higher in organic foods than in those farmed under modern, mechanized farming methods.

Professor Dan Burke explains that salvestrols are food-based compounds that are metabolised by CYP1B1 to produce metabolites that are anticancer agents. These anticancer agents suppress tumour growth by killing the cancer cells. Salvestrols provide an explanation of the link between diet and cancer and between fruit and vegetable consumption and lower cancer incidence.

I never believed that cancer was a curable disease. Now, in the light of what we have discovered, I believe that cancer is curable.
– Professor Gerry Potter

Moist, yummy, healthy beet&choc cupcakes

I’m excited to share another one of my new favourite sweets, this time a cooked one and the best cupcakes I ever made (not that I am famous for making cupcakes!)

Recipe makes 12 cupcakes – I lined a tin with baking paper for each cupcake, but I am sure you may find an easier version with the pre-made cup cake containers.

  1. Preheat oven 170 degrees
  2. In a food processor, add 3 cooked beetroots (I left the skin on, as they were organic),  4 eggs and 1/2 cup coconut oil and mix
  3. To the food processor, add 1/3 cup maple syrup (or more if you like it sweeter), 1/2 tsp vanilla essence, 1 tsp bicarb soda, a pinch of salt and 1 tsp of ground cinnamon (or spice mix if you prefer a punch). Mix again until all ingredients are well blended together (only briefly)
  4. Stir in 1/3 cup of raw cacao powder, 1/3 cup of almond meal and 1/4 cup of coconut flour and 1/2 cup of fresh or frozen raspberries. Combine well, but not with the mixer. Just a spoon to gently fold them together.
  5. Pour mix into 12 muffin  trays and bake 30 min at 170 degrees.

Spiritual Intervention

I have been reluctant to share my latest experience on the cancer front – as it’s almost too sacred – or too weird, depending on your beliefs – to share. But then again, it may be a huge part in my healing or towards the next stage.

I have a friend who is a medical intuitive or medium and had wanted to help me with her spiritual guides ages ago, but was always told to wait – I wasn’t ready. About two weeks ago she told me that they had agreed and we could go ahead with an intervention.

‘What is an intervention and what can I expect from it?’, I wanted to know. She explained that everyone and every intervention is different and we cannot expect anything – but everything is possible: Total healing, or a recipe towards healing or just some blocks to be removed – or nothing at all. Her own experience had been that a recipe had come through to heal her skin, which wouldn’t clear for months…and after applying the ingredients as prescribed, her skin had cleared up within a week.

With excitement I went to her place on Sunday, 2 weeks ago and together with another lovely lady, who was the ‘human battery’, we sat in a small circle, held hands, while some specially selected sound tracks played in the background for high energy. A short prayer was said to invite anybody who was out there to offer their healing or support for me.

The room went cold and that is what apparently happens when ‘they’ arrive. I, however, felt immense heat and energy behind me, pouring in through my prana, the back of my neck. From a being, standing behind me, I heard a message I strongly objected to: ‘You are my favorite daughter’. Of course not, every part of me protested, without me uttering a word. As this loving energy kept pouring in, I started to cry, unable to stop until the whole process ended, with my facilitator announcing, that all is done and the result was that I am healed. She had seen King Solomon appear at the end, a powerful healer, with the message that there is nothing else to be done.

Even afterwards, around a cup of tea, when I tried to express my experience, I burst into tears every time I attempted to repeat the words…so that is obviously a block of mine, I was told.

Later I realized or rationalized that we would all have such a wonderful ‘higher self’ who would address us as their favorite daughter or son and it became acceptable.

I checked and re-checked my belly size daily after that to make sure it’s going down, until I realized how counterproductive that was. Holding the past in place by focusing on it won’t make anything go away. So I let it go and it took a week until I noticed that the numbness in my right thigh, that had indicated a pressing of my tumors against some nerve (according to a doctor), was gone.

Every day I express gratitude for being healed and for all the wonderful friends who are sending love, energy, healing or prayers my way. I feel immensely supported and nurtured and loved. Thank you!

 

Shakshuka with Avocados and Bacon

I first had Shakshuka in the Cook Islands and loved it, never thought I’d be making it and that it would turn out to be one of my favorites to server to guests on a Sunday Brunch. You can serve the bacon separately for the vegetarians and the entire dish is Gluten- and Dairy-free.

I’ve found it in Luke and Scott’s Clean Living Cookbook, which I really like…and changed it a bit to suit my taste buds:

Ingredients:

coconut oil for frying

1 large red onion, finely chopped

2 garlic cloves, minced

1 red capsicum and 1 big red pepper, both seeded and chopped

2 tbsp tomato paste

1 tsp ground cumin

1 tsp chilli powder

2 tsp sweet paprika

salt and pepper/cayenne pepper to taste

6 tomatoes (I used roma), peeled (easy after putting them into hot water for a minute)

6 eggs (1 – 2 per person)

4 rashers middle bacon

2 avocados

flat leaf parsley

Method:

Place onions into hot coconut oil in big pan, after 2 min add garlic on low heat (don’t burn garlic), red capsicum, pepper (long sweet chilli) – after about 5 min both are soft.

Add tomato paste, cumin, chilli powder, paprika and cayenne pepper – and then the peeled and cubed tomatoes. Salt and pepper to taste and the dish will simmer in the juices of the tomatoes for about 15 min, covered. The longer it simmers, the richer the sauce.

Once the guest have arrived, into small indentations, I gently place the eggs, cover the dish and let them poach there, about 5-10 min. The yellow should still be soft, but the egg-white fully cooked.

In the meantime, I fry the bacon and cut the avocado (I used 2) into cubes to add to the top together with finely chopped parsley.

It’ll be a hit!