I Found some seeds in a Persian store $2.99 for a package.
TQ is the effective agent in the seeds
I'm sprinkling some on my peanut butter and hemp seed butter and black berry jam sandwich.
I don't have cancer but I do lots of preventive stuff like this.
Hope it helps!
---------from a wiki link -
"Evidence so far indicates the effectiveness of TQ in arresting tumor cells at different stages of their progression. The progression of the cell cycle through the 4 phases of G1, S, G2, and M is regulated by cyclin dependent kinases (CDK) molecules and cyclins, which drives the cell from one phase to the next. Despite limited studies reported for cell cycle regulating protein modification by TQ, it reportedly induces G1 cell cycle arrest in osteosarcoma cancer cells (COS31) as well as in human colon cancer cells (HCT-116), which correlates with reduced expression of CDK inhibitor p16 and downregulation of cyclin D1 (4,5). In HCT-116 cells, Gali-Muhtasib et al. (5) conducted an extensive study and reported that G1 arrest was associated with upregulation of p21WAF, which suggested the principal transcriptional target of TQ is p53 in the context of the G1 checkpoint arrest. It has been hypothesized that the resulting upregulation of p21WAF1 blocks cdk2 activity and possibly cdk4 and cdk6 activities leading to G1 arrest. In another study reported by Kaseb et al. (9) in androgen dependent LNCaP prostate cancer cells, TQ caused a dramatic increase in p21WAF1, (Cip1), and p27 (Kip1) and blocked the progression of synchronized LNCaP cells from G1 to S phase, with concomitant reduction in AR, E2F-1, as well as the E2F-1-regulated proteins necessary for cell cycle progression. Furthermore, Western immunoblot performed on harvested C4–2B derived tumors in nude mice treated with TQ revealed a dramatic decrease in AR, E2F-1, and cyclin A (9). These results suggest that TQ may prove to be an effective agent in treating hormone-sensitive and hormone-refractory prostate cancers with a reasonable degree of selectivity and possibly other cancers as well. Intriguingly, TQ also causes upregulation of p53 expression. Since virtually all human tumors harbor either deregulated pRB or p53 pathway, or sometimes both, the unique effects of TQ on p53 protein clearly warrant further studies in determining the precise molecular targets of TQ (45). In spindle cell carcinoma, TQ induced growth inhibition by inducing G2/M cell-cycle arrest, which was associated with an increase in p53 expression and downregulation of cyclin B1 protein. However, further studies are highly desirable to investigate the effects of TQ on other proteins that are involved in G2-M transition in order to delineate the molecular mechanism(s) by which TQ may function as an inhibitor of cell cycle progression and thus as an antitumor agent. In PC cells HPAC, TQ pretreatment led to increased cell population at the G0–G1 phase following gemcitabine treatment, whereas oxaliplatin treatment augmented S phase arrest while the proportion of G2-M phase cells decreased (2). Taken together, these studies indicate that TQ pretreatment potentiates the arrest of cells in the progression of the cell cycle. Review on Molecular and Therapeutic Potential of Thymoquinone in Cancer
Zondor post a url in the chat and then later going to wiki I found more info and the link to the Discover mag was informative. From the discovery article it appears that the biggest danger to getting infected with the eggs is to eat food where the preparer (think restaurant) has tapeworms in their intestines and contaminates it (doesn't wash their hands properly as the eggs are in the stool).
So just not eating partially or uncooked pork isn't a preventative. This helps avoid the tapeworm itself - which would go to your intestine. It's the unwashed/poorly washed hands - think restaurant food, or a deli where the server uses a plastic glove that they have touched cash or contaminated item with etc.. At many restaurants I have seen people operate the cash machine with plastic gloves that they use for food prep.
"Among foods, uncooked vegetables are the major source. The tapeworm eggs are present in the feces of a person infected with the adult worms, a condition known as taeniasis."
Also if the fruit or veg you bought at the store was handled by an infected person it can be on that - so don't forget to wash them when you get home (including the outside peels of oranges, bananas etc - before your peel). I wash my bananas and grapefruit with a dishsoap/water mix before I peel them.
As an aside I was watching a food preparer at MacD making a cheeseburger and who picked up the cheese slice with their bare hands (not a tong, or something else). I asked the manager about it and he replied that as long as it isn't uncooked meat they are allowed to use their hands. (sigh!)
be safe - eat food you prepare - eat healthy.
Hidden Epidemic: ?Tapeworms Living Inside People's Brains | DiscoverMagazine.com
FROM THE JUNE 2012 ISSUE
Hidden Epidemic: Tapeworms Living Inside People's Brains
Parasitic worms leave millions of victims paralyzed, epileptic, or worse. So why isn’t anyone mobilizing to eradicate them?
By Carl Zimmer|Tuesday, May 15, 2012
RELATED TAGS: INFECTIOUS DISEASES, MENTAL HEALTH, UNUSUAL ORGANISMS
A human brain overrun with cysts from Taenia solium, a tapeworm that normally inhabits the muscles of pigs.
Courtesy of Theodore E. Nash , M.D.
Theodore Nash sees only a few dozen patients a year in his clinic at the National Institutes of Health in Bethesda, Maryland. That’s pretty small as medical practices go, but what his patients lack in number they make up for in the intensity of their symptoms. ...
In one study in Peru, researchers found 37 percent of people showed signs of having been infected at some point. Earlier this spring, Nash and colleagues published a review of the scientific literature and concluded that somewhere between 11 million and 29 million people have neurocysticercosis in Latin America alone. Tapeworms are also common in other regions of the world, such as Africa and Asia. “Neurocysticercosis is a very important disease worldwide,” Nash says.
The alarming illness occurs when tapeworm larvae lose their way. Normally, Taenia solium has a life cycle that takes it from pigs to humans and back to pigs again. Adult tapeworms, living in the intestines of humans, produce up to 50,000 eggs apiece. The eggs are shed in the infected person’s feces. Pigs swallow these eggs accidentally as they rummage for food on the ground. When the parasite eggs reach a pig’s stomach, larvae hatch and burrow their way into the animal’s bloodstream. Eventually they end up lodged in small blood vessels, typically in the animal’s muscles. There they form cysts and wait until their host is eaten by a human. (Pork has to be undercooked for the tapeworms to complete their journey.)
But sometimes tapeworms take a wrong turn. Instead of going into a pig, the eggs end up in a human. This can occur if someone shedding tapeworm eggs contaminates food that other people then eat. When the egg hatches, the confused larva does not develop into an adult in the human’s intestines. Instead, it acts as it would inside a pig. It burrows into the person’s bloodstream and gets swept through the body. Often those parasites end up in the brain, where they form cysts.
The tapeworm larvae often get stuck in ventricles, or fluid-filled cavities, in the brain, sprouting grapelike extensions. In this way the worm actively cloaks itself from immune cells. Protected and well fed, its cysts can thrive there for years.
As a tapeworm cyst grows, it may push against a region of the brain and disrupt its function. It may get stuck in a passageway, damming the flow of cerebrospinal fluid. This impasse can cause hydrocephalus, or water on the brain, along with dangerously high pressure. A resulting brain hernia can result in stupor, coma, or death.
If a tapeworm cyst doesn’t cause big troubles, it may go unnoticed for its entire life. Eventually a tapeworm cyst that can’t move on to its adult stage will die; this signals the host’s immune system, eliciting a powerful attack and bringing its covert deception to an end. In many cases, the immune cells swiftly annihilate the revealed cyst, but often damage occurs. The immune system’s attack on the cyst can cause the surrounding brain tissue to swell with inflammation. For reasons unknown, a calcified cyst can keep triggering these immune reactions for years after the parasite’s death.
Although any cyst in a susceptible area of the brain can cause seizures, those lodged near regions that issue commands to muscles can trigger violent convulsions. One of Nash’s patients suffered from tapeworm cysts that twisted around his brain stem. After the tapeworms died, the inflammation that followed was so severe it put the man in a coma.
“Thirty or 40 years ago, these patients just died. Surgeons would go in and see this mess and couldn’t do much,” Nash says. Fortunately, the situation is improving. Even his comatose patient woke up and, after a few years of off-and-on treatment, completely recovered. “Now the guy is doing quite well.”
Breaking the Cycle
A great step forward came in the mid-1980s when praziquantel, the first drug able to kill tapeworm larvae in the brain, became widely available. But praziquantel proved too effective. It not only kills tapeworms but also triggers an immune reaction that causes brain swelling. “Paradoxically, we produce the disease we want to treat,” Nash says.
Over the years Nash and others refined the treatment by combining praziquantel with other drugs that tamp down the immune system. It is far from a perfect solution, though. Sometimes the immune system still overreacts, requiring years of care for seizures and other symptoms. And immune-suppressant drugs like steroids have side effects of their own.
The hunt for better drugs to fight neurocysticercosis is not an easy process. The best way to test potential medicines on tapeworms is to get living cysts out of infected pigs. Nash and his colleagues recently set up a lab in Peru, where infected pigs are abundant, to do just that.
Although finding a better cure is important, Nash is more interested in preventing tapeworms from getting into human brains in the first place by breaking their life cycle. A favored strategy is identifying people who have adult tapeworms in their bodies and giving them drugs to kill the parasites. It is also possible to vaccinate pigs so that they destroy tapeworm eggs as soon as they ingest them.
None of this is rocket science—which makes Nash all the more frustrated that so little is being done. “I see this as a disease that can be treated and prevented,” he says. But there are precious few resources available for treatment and little recognition of the problem. “All of this seems to be very feasible, but nobody wants to do anything about it.”
She doesn't mention the reason that the false science was paid for and spread of it.
The anti-saturated fat is based on quack paid for science that the margarine industry sponsored and is totally false - even though it is a ubiquitous lie spread by main-stream doctors who have swallowed the falsehood.
by Helen Papaconstantinos
assorted good fats in food
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• Contrary to what we have been told for over 60 years, saturated fat will not promote heart disease. Nor will fat – despite being high in calories – make you fat. There is an abundance of scientific evidence supporting the view that saturated fat is a necessary part of a heart-healthy diet. Recent studies have exonerated saturated fat from playing a primary role in the creation of atherosclerosis (hardening of the arteries). This is encouraging because, in Canada, heart disease and stroke take someone’s life every seven minutes.
The important distinction is to eat ‘good’ saturated fat and not trans fat. The ‘right’ type of saturated fats can make you feel satisfied, help you lose weight and even lower your serum cholesterol. Saturated fats may even keep your brain from atrophying or losing structure. Some of these saturated fats also come from plant sources such as avocado and coconut oil. More on this later.
How could we get it so wrong? The demonization of saturated fat began in 1953 with Dr. Ancel Keys’ publication of a paper comparing fat intake and heart disease mortality. What Ancel Keys and other researchers failed to do was to more carefully evaluate the risks of heart disease by measuring the levels of fructose, omega-6 and trans and saturated fats, separately. Additionally, many of these studies did not take into consideration reducing or eliminating grain carbohydrates or processed foods – both of which are linked to raised triglycerides and inflammation throughout the body. Instead, it established the “lipid hypothesis” *– that cholesterol and saturated fat leads to heart disease – as accepted fact.
We now know that Ancel Keys hand-picked the evidence so he could associate heart disease with fat and cholesterol intake. Keys studied 22 countries, but only focused on the six countries that supported his thesis. The 16 other countries actually disproved his thesis, but he left them out. Unfortunately, this ‘bad science’ has led to decades of misinformation.
Many of us – researchers and the medical community included – continue to view all low-density lipoprotein (LDL) as ‘bad.’ As more accurate lab testing for cardiovascular disease risk – such as the small particle LDL test – is adopted by healthcare practitioners in Canada, this stance may soon change.
Eighty percent of all blood LDL is of the large, buoyant type and is considered ‘neutral’ from the point of cardiovascular disease. According to Robert H. Lustig, author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease, there are two types of LDL. Large buoyant LDL – such as the kind you get from dietary fats and egg yolk – floats in the bloodstream and does not damage the arteries.
Small, dense LDL, on the other hand, does not float. It sinks. This type of LDL is small enough to get under the blood vessel cells and cause damage. It can get stuck in a network of sugary proteins called proteoglycans and creates atherosclerosis – scarring and thickening of the arteries – and plaque deposits.
There are at least seven types of fat
Trans fats, Lustig cautions, are problematic because our mitochondria – the energy factories in our cells – cannot break them down completely for energy. The remnants of the oxidized trans fat remain in your arteries and start to inflame and break down the lining.
For the uninitiated, trans fats are ‘manufactured’ fats. Using heat, pressure and the metal nickel as a catalyst, ‘liquid’ commercial vegetable oils get hydrogenated and the ‘cis’ bond is transformed into a trans bond, a process which hardens the oil so it can remain solid as well as non-perishable at room temperature. While a great boon to manufacturers, it has been linked to hardening of the arteries and cancer.
Many ‘liquid’ omega-6 fats, such as corn and vegetable oils, can easily oxidize, leading to inflammation and inflexible arteries, all of which can put one at risk for heart attack. It appears that too much omega-6 in the diet creates an imbalance that can interfere with production of important prostaglandins, some of which can help or hinder inflammation.
‘Safe’ omega-6 fats include organic cold-pressed flax seed oil and high gamma-linolenic oils such as organic cold-pressed borage, evening primrose and black current oils. Olive oil is mainly an omega-9 fat. It contains 75% oleic acid, the stable monounsaturated fat, along with 13% saturated fat, 10% omega-6 linoleic acid and 2% omega-3 linolenic acid. The longer chain fatty acids found in cold-pressed extra-virgin organic olive oil are more likely to contribute to the build-up of body fat than the short-and-medium-chain fatty acids found in butter, coconut oil or palm kernel oil.
Future studies need to consider what people
are replacing fat with
When people start to reduce saturated fat in the diet, they often start to increase consumption of refined carbohydrates. A 2010 meta-analysis published in the American Journal of Clinical Nutrition was the first of its kind to stress the need for future analysis to take this point into consideration.
Part of the confusion about the science around saturated fat relates to your body being capable of making what it needs from carbohydrates. Gary Taubes is a fat expert and the Robert Wood Johnson Foundation Investigator in Healthy Policy Research at the University of California, Berkeley School of Public Health. In his book, Why We Get Fat, he points out, “If you replace the saturated fat in your diet with carbohydrates – replace eggs for breakfast, say, with cornflakes, skim milk and bananas, your LDL (lousy) cholesterol may go down, but your triglycerides will go up and your high-density lipoprotein (HDL) will also lower. For women, HDL levels are so good at predicting heart disease that they are effectively the only predictors that matter.”
Whichever diet choices you make, always listen to your body. It will let you know if what you are doing is right for your unique biochemistry and you can proceed from there.
How much ‘healthy fat’ and what ratio?
The question of how much omega-6 is permissible depends on how much omega-3 we eat daily. Over the course of the last 4-5 million years, human diets were abundant in omega long-chain fatty-acids such as EPA and DHA from fish oil. By contrast, diets were low in omega-6 fats. Anthropological research suggests that back then we consumed omega-3 and omega-6 oils in a ratio of 1:1.
With the arrival of the Industrial Revolution about 140 years ago – and with that, increased use of cereal grains to feed livestock and production of ‘shelf-stable’ industrial vegetable oils – there was a marked increase in consumption of omega-6 fats. Today the omega-6: omega-3 ratio of the average western diet is 20:1 and often as high as 25:1.
Paul Jaminet, PhD, author of The Perfect Health Diet, and Dr. Ron Rosedale, an expert on treating diabetes through diet, agree the ideal diet includes somewhere between 50-70% fat. Eating that amount of fat will also drastically reduce your grain carbohydrate intake.
Benefits of ‘heart-healthy’ saturated fat
Besides being a source of energy, when you eat fat as part of your meal, it acts as a carrier for the important fat-soluble vitamins A, D, E and K, as Health Canada points out. Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other biological processes. Palmitic and stearic fatty acids are especially good for your heart. You get stearic acid from cocoa butter, chocolate, butter and macadamia nuts. It is also present in poultry, mutton tallow and pork lard. Palmitic fatty acids are derived from palm fruit, however, it can also be found in beef tallow, pastured meats, cheeses, butter and dairy products. Human milk fat contains 25% palmitic acid.
Saturated fatty acids constitute at least 50% of your cell membranes. These fats are what give your cells necessary stiffness and integrity. Indeed, your body requires saturated fats from animal and vegetable sources such as meat, dairy, certain oils and tropical plants like coconut for optimal functioning. As fat experts Mary Enig PhD and Sally Fallon Morell point out, saturated fat is actually healthy and humans have been thriving on it for generations.
One of the most important healthy saturated fats to include is animal-based omega-3 from fish oil. If you are vegan, one can opt for microalgae oil supplementation. Deficiency of omega-3 essential fat can cause or contribute to very serious health problems, both mental and physical.
Besides eliminating processed foods, the following tips can help ensure you’re eating the right healthy fats – not only for your heart, but also for your total health. First of all, follow healthy eating patterns. Be sure to eat a diet of whole foods, ideally organic, and replace the grain carbohydrates with large amounts of vegetables. The Mediterranean diet consists mainly of whole, fresh foods like fruits and vegetables, along with fatty fish and unsaturated fats like unheated virgin olive oil. Although it is low in saturated fats, the most significant thing about the Mediterranean style diet is the absence of processed foods, which are loaded with sugars and dangerous trans fats.
Far from harming us, good saturated fats could be the key to keeping us healthy. This month, make sure you eat a natural diet of real foods that are zero sugar and devoid of industrial oils and trans fats. Indulge instead in some healthy saturated fats.
Mercury and contaminant-free wild omega-3 oils do not exhaust our permaculture, and superior triglyceride form elongated omega-3 fats are better retained in your tissues when your diet is already rich in saturated fats. Fat expert Robert Lustig puts wild fish and cold-pressed organic flax seed oil at the top of his beneficial fats hierarchy. These oils are anti-inflammatory, lower serum trigylcerides and repair membranes in the body.
avocados Healthy, non-processed oils: This domain includes avocados, coconuts, coconut oil and coconut butter. Use coconut oil for cooking, as it is heat-stable and loaded with health benefits. Use extra-virgin olive oil cold, drizzled over salad or fish. It is not ideal for cooking as it is easily damaged by heat. Never purchase “shelf-stable” industrially produced omega-6 oils.
Nuts: Consume unheated, organic nut oils and raw nuts such as almonds, pecans, macadamia nuts and seeds.
Not everyone does well on dairy, but if you are using it, stick with organic whole fat dairy and butter made from raw, grass-fed milk – instead of margarines.
Low-to-moderate amounts of high-quality protein: Eat organically raised, pastured animals and eggs from organic pastured poultry.
Read all food labels: The makers of fat-free prepared meals often add sugar for ‘mouth-feel’ when oil is removed. It is therefore important for consumers to stay away from prepared, packaged foods or at least to look at nutritional analysis and ingredient labels, as not all calories are created equal.
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The AHA states that a diet high in saturated fats increases the chances you will develop heart disease, stroke or cancer. These outdated fallacies are still believed, practised and taught today.
Healthy saturated fats offer a number of health benefits and play important roles in the body. Butter and cheese, generally classified as saturated fats, do not pose the dangers that other animal fats do. Though butter is fat from animal source, it is a secreted fat, not a body or flesh fat. Surprisingly, butter consists of one-third unsaturated fatty acids, which gives it a melting point between 32 and 35°C. Butter contains 14 different fatty acids, including a very healthy fat called conjugated linoleic acid, or CLA for short. CLA is metabolized, bypassing the liver, and is associated with weight control. It is even sold as a supplement in health food stores for supporting weight loss programs.
Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favour of foods high in omega 6 fats. It appears that by simply using raw, high- quality coconut oil in your daily diet in place of refined omega 6 oils, such as canola oil, you can achieve a remarkable degree of protection from heart disease and stroke.
Good trading to everyone.
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The media has given an astounding amount of attention to a recent study that found vitamin E may increase tumor progression, and accelerate lung cancer, in mice.1
Unfortunately, they are only adding to the major cgonfusion surrounding vitamin E, which is a potent antioxidant and immune-system booster provided it's consumed in the correct form.
Your body can easily distinguish between natural and synthetic vitamins, the latter of which may not only be less effective but may also have unintended negative consequences in your body. This is often the case with vitamin E, the synthetic form of which was used in the recent media-hyped lung cancer study.
Synthetic Vitamin E May Cause Lung Cancer
This is what the media headlines should have read, but very few media outlets have made the distinction that the study used DL-a-tocopheryl acetate, a synthetic form of vitamin E.
Synthetic vitamin E is a "byproduct of a petrochemical-dependent manufacturing process and may have adverse endocrine-disrupting activities."2
It is this synthetic form of vitamin E that has previously been linked to increased risks of prostate cancer, along with other ill effects such as a hemorrhagic stroke and pneumonia.3 The Toxicology Data Network also lists numerous health problems related to synthetic vitamin E at various dosages.4
Many are simply not aware that the term "vitamin E" actually refers to a family of at least eight fat-soluble antioxidant compounds, divided into two groups of molecules:
Tocopherols (which are considered the "true" vitamin E)
Each of the tocopherol and tocotrienol subfamilies also contains four different forms:
Each one of these subgroups has its own unique biological effects. Ideally, vitamin E should be consumed in the broader family of mixed natural tocopherols and tocotrienols, (also referred to as full-spectrum vitamin E) to get the maximum benefits.