(Natural News) There’s a good chance you have an ancient medicine that is capable of fighting cancer in your yard – and it’s also quite possible that you regularly pull it out or mow right over it. Dandelions might look like weeds, but they could actually be the most valuable thing to ever grow in your garden.
This flowering plant, which may have originated in Eurasia, gets its name from the French “dent de lion”, which mean’s lion’s tooth, on account of its jagged, tooth-like leaves. Known for its high vitamin A content, dandelions have long been used to naturally prevent urinary tract infections as they can impede the growth of microbes within the urinary system.
The plant is known for its liver support, and its tea is often used for detoxification. However, it is the root of the plant that has been getting the most attention lately as its extract has been shown to offer anti-cancer effects. So far, it has killed cancer cells for cancers such as melanoma, pancreatic cancer, leukemia, and colon cancer in animals and lab settings. A phase 1 human clinical trial is already underway to explore its use in end-stage blood cancers like lymphoma and leukemia.
(Natural News) If you’ve ever doubted whether organic food is worth the higher price tag, a study that was recently published in JAMA Internal Medicine should put your concerns to rest. In the study, French researchers showed that people who consume organic food have a 25% lower risk of cancer.
The study, which was carried out under the guidance of epidemiologist Julia Baudry, looked at the diets of nearly 70,000 French adults with an average age in their mid-40s. The volunteers were divided into four categories according to how often they ate 16 organic products that included vegetables, fruit, fish, meat, prepared meals, condiments, dietary supplements, vegetable oils and other products.
After an average follow-up time of 4 ½ years, the researchers looked at how many of the participants had developed some type of cancer. After comparing the volunteers’ organic food scores with the cancer cases, they were able to determine that those who ate the most organic food were 25 percent less likely to develop cancer than those who did not eat organic food. When it came to specific types of cancer, the group who ate organic was 73 percent less likely to go on to develop non-Hodgkin’s lymphoma and 21 percent less likely to go on to develop postmenopausal breast cancer.
It might be tempting to assume that the group who ate organic food would be more health-conscious overall and likely had a healthier diet in general, and that may be responsible for the lower cancer risk. However, the researchers say that simply is not true; even those who ate a low- to medium-quality diet yet opted for organic enjoyed the reduced cancer risk.