Researchers are always looking for the magic bullet to kill cancer, and now they may have found it in a surprising place, a glass of beer! (Who knew?) It turns out that hops, which is the flavor component of beer, contains a cancer-fighting compound called xanthohumol.

Xanthohumol turns out to be toxic to several kinds of human cancer, including prostate, ovarian, breast, and colon. Further, it inhibits enzymes that can activate the development of cancer, and also helps detoxify carcinogens. It even seems to slow down tumor growth in the early stages. Scientists are trying to produce hops that contain even more xanthohumol, and the Germans are racing to develop a “health” beer.

Beers that provide the most benefits contain the most hops, and include strong brews such as ale, stout, and porter. In general, the darker the beer, the better. For those who can’t stand beer, herbal supplements made from hops contain the highest concentrations of beneficial elements.

NewsMax.com Health Alerts

Did you know cancer is virtually unknown to the Hopi Indians of Arizona and the Hunza of Northern Pakistan, so long as they stay in the same environment? This strongly suggests something they are consuming is protecting them from cancer. The only significant difference is their water supply. The Hopi water is rich in rubidium and potassium, and the Hunza water is rich in cesium and potassium, making both water supplies rich with very caustically active metals. These minerals raise the pH levels in their bodies to 8.5, which is far above the normal 7.4 range. Cancer cells cannot survive in an alkaline environment, but thrive in an acidic environment, which is found in people that have developed cancer.
(Barefoot, Robert. The Calcium Factor. Deonna Enterprises, 2002)

Did You Know…

“The majority of the cancer patients in this country die because of chemotherapy, which does not cure breast, colon or lung cancer. This has been documented for over a decade and never-the-less doctors still utilize chemotherapy to fight these tumors.” (Allen Levine, MD, The Healing of Cancer, Marcus Books, 1990)

Many people would be surprised to learn that treating cancer with chemo only has a 5- year survival success rate of just two percent for all cancers. If not Chemo, then what should one use to fight cancer? Author Dr. Mark Sircus, “Winning the War on Cancer”, Believes sodium bicarbonate (baking soda) is a natural form of chemo that effectively kills cancer cells without the side effects. Dr Simoncini’s experience has shown that 99% of breast and bladder cancer can heal in just six days, entirely without surgery, chemo or radiation. He’s done this using a local infiltration device, like a catheter, to deliver the sodium bicarbonate directly to the infected site.

Many chemo treatments include sodium bicarbonate to help patients? kidneys, heart and nervous system. It’s been said that administering chemo without bicarbonate could possibly kill a patient on the spot. Could it be that any benefits seen administering chemo with baking soda, are the result of baking soda not the chemo?

Vitamin D3, which is technically a prehormone, has a whole host of benefits. This invaluable substance has a role in preventing or treating the following:

Cancer: It is now accepted that Vitamin D3 reduces the risk of seventeen types of cancer.

Multiple Sclerosis: It has been well demonstrated that the risk of MS increases rapidly the further away people live from the equator. The American Academy of Neurology has identified a lack of vitamin D as a predictable indicator in incidence of the deadly disease.
Diabetes
Heart Disease
Hyperparathyroidism
Hypertension
Mental illness
Osteoarthritis
Osteopourosis
Muscle weakness
Periodontal disease
Ulcerative colitis
Inflammatory bowel disease

The study authors established a strong link between vitamin D3 levels and telomere (protects the ends of chromosomes) length. They found that after taking into account the age of the subjects, women with higher vitamin D3 levels were more likely to have longer telomeres.

This meant that the telomeres in the subjects with high vitamin D3 levels were five years younger than the telomeres in the subjects with low vitamin D3 levels.

The researchers believe that the results demonstrate for the first time that people who have higher levels of vitamin D3 may age more slowly than people with lower levels of vitamin D3. (Vitamin Research Breaking News Nov. 20, 2007)

As with most nutrients in our food supply vitamin D has also almost completely vanished due to over-processing and bad farming. Supplements are your best bet, but make sure you’re using D3 (cholecalciferol).