Thursday, October 31, 2013

Raw Food Diet Declared Dead?

At first I did not want to comment on the media buzz, but since it is Halloween why not dig out some bones? And believe me, I have a bone to pick with those who declared raw food diet dead.

On October 15, 2013 a well known raw food advocate Frederic Patenaude posted an article on Renegade Health website in which he declared the raw food movement as defunct. This morning, however, I opened an email from Frederic in which he promotes Raw Kickstart as The Best High Raw Food Program! I find this hypocritical, but who am I to judge others. In his defense I must say that the program also includes cooked dishes.

Renegade Health also posted another article in which a guy named Kevin Gianni confirms the demise of raw food diet. Both men, Kevin and Frederic, witnessed famous raw food gurus stuffing themselves with cooked food. They also mentioned the dangers of fully raw vegan diet. 

In my article Raw Food for Everyone? I discussed the negative side effects of a fully raw, vegan diet. You may want to read this article if you are not quite certain whether raw food diet is good for you. 

The raw food movement is not a recent fad. It can be dated back to the 1920s. The movement grew with the growing understanding of the correlation between enzymes and health, but it never became a mainstream diet.

I was introduced to raw food by my parents in the early 1960s when I was a child. I am dating myself for the sake of the argument and I don't mind it at all.

My parents were never fanatical about their choices. They were omnivores who ate raw and cooked food. They picked the best the seasons had to offer and prepared our meals with passion. And passion is the word.

To my astonishment the recent raw food movement often lacked true passion, but was full of strict rules that were not always logical to me. I can really understand that many raw foodies felt frustrated and some of them gave up raw food, hopefully before they got seriously sick.

I can understand that after years of misleading their followers some of them now embraced cooked food. At least some of them are brave enough to admit the mistake. But it is not the raw food that is dead. It is their way of doing it that perished together with their enthusiasm.

To all those who are not quite sure what to do now I can only suggest to embrace raw food with passion and reconsider their choice to remain 100% raw vegans. 100% raw is good, 100% vegan - raw or cooked - is not. But understand that to enjoy raw food you do not have to be 100% raw. You are not going to die when you eat cooked food. Simply make sure that you are eating enough live foods and take digestive enzymes when you are eating cooked food.

And whatever you do, do it with passion! If you feel like having a real nice pumpkin soup, make one! Cook it instead of blending pumpkin with a lukewarm water if you feel that this is the right way to enjoy pumpkin on a cold November day.

Raw food diet is not dead simply because someone declared it so, but there is a lot of confusion about it. Raw food “diet” was never meant to be 100% vegan. The "old school" still thrives on raw eggs, raw meat, raw fish, raw milk, raw milk cheese and yoghurt, raw honey, cold pressed oils, nuts, seeds, herbs, and raw fermented foods. Raw fruit, berries and vegetables are eaten in abundance according to seasons. The original raw food diet is very low in sugar and avoids all artificial additives that are normally found in commercially produced foods. But just as I said before, you do not have to be 100% raw to enjoy raw food. Some foods are better for you when they are cooked; some simply taste better.

To all those who announced that raw food diet is dead I can only say that they are all wrong. The raw diet fad may have died the way so many other fads died when some “prominent” people discovered that the whole thing was a mistake. The real raw food diet of which most people have absolutely no idea will survive with those who embraced it far away from the spotlights of the media.

And last, but not least, if you think that your lifestyle prevents you from living, there must be something wrong with the lifestyle you have chosen. Be honest and reconsider your choices.

In radiant health - passionately raw - Dominique

Dominique Allmon ©2013


If you are on raw vegan diet for a long time and have noticed that your health is deteriorating, have your blood tested. You may be lacking vital nutrients!

*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.

Images source here


Raw Halloween Pumpkin Smoothie

Pumpkins are wonderful! Unfortunately most pumpkin recipes are either cooked or baked and not always healthy. But pumpkins are versatile and can be eaten cooked, marinated and raw.

For this year's Halloween party I created a very tasty pumpkin spice smoothie. I used raw pumpkin, but decided to freeze it before blending. Freezing makes the pumpkin a bit sweeter and more palatable even to those who would not eat it raw. 

You can make the preparations a day ahead and freeze the pumpkin overnight, but the recipe also works if you freeze it for few hours only. 

You can use individual freshly ground spices or use a ready pumpkin spice mix.

  • 1/2 medium large pumpkin (or one Hokkaido pumpkin)
  • 1 banana
  • 2 cups raw nut milk of your choice (I used almond milk)
  • 1/2 tsp freshly ground raw ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • pinch Celtic salt
  • 1 Tbsp flax seed oil
  • 2 Tbsp raw honey (optional)

  • Wash and cut your pumpkin into quarters. Remove the seeds and cut the flesh into manageable chunks. Do not discard the seeds. You can dry them in a dehydrator and eat them later on.
  • Place pumpkin chunks into a freezer safe dish and freeze it for 2-3 hours. 
  • Place the frozen pumpkin in a blender. Add nut milk, banana, ginger, honey and flax seed oil. Blend until smooth. 
  • Add all the spices and blend again for a few seconds. 
  • Pour the smoothie into tall glasses and enjoy in good company.

Happy Halloween!

In radiant health - passionately raw - Dominique

Raw Halloween Pumpkin Smoothie

Friday, October 25, 2013

Spicy Raw Purple Onion Salad

Here comes another simple but very healthy anti-breast cancer salad. You can eat it as a side salad or as a main dish. You can put it on raw and cooked vegan burgers, or add it to sandwiches. People who do not usually like raw onions really enjoy this flavorful creation.

Purple onions are one of the most potent anti-inflammatory vegetable and should be eaten as often as possible. They contain twice as many antioxidant compounds as white onions or shallots.

Purple onions, like all the other vegetable of the allium family, are very good source of organic sulfur compounds. Sulfur is needed to for the synthesis of amino acid cysteine. Cysteine play important role in detoxification of the body. Cysteine is a precursor to glutathione - a powerful intracellular anti-oxidant and detoxifying agent of carcinogens. Studies demonstrated that high plasma levels of cysteine were associated with decreased risk of breast cancer.

Sulfur in purple onions also helps lower levels of bad cholesterol (LDL) and trrglycerides in the body while boosting the good cholesterol (HDL) at the same time. This help improve the cardiovascular health and contributes to weight loss. 

Purple onions are also very high in the flavonoid anti-oxidant quercetin that is known to fight inflammation and is often used to calm allergic reactions in the body. Studies show that quercetine from onions is more powerful than supplemental quercetine simply because the body can better recognize and utilize compounds in their natural state. 

Purple onions also contain polyphenol anti-oxidant anthocyanin which helps prevent damage caused by free radicals and calm inflammation. This is important because inflammation increases the rate at which oncogenes are formed in the body. The more oncogenes the faster the cancer cell formation. But thankfully, anthocyanins inhibit the growth and proliferation of cancer cells. 

Purple onions are also high in mineral chromium which is needed for the optimal sugar levels in serum. Chromium also helps improve cellular insulin sensitivity. 

 ~ Spicy Purple Onion Salad ~

  • 2 medium large purple onions
  • juice of 2 limes
  • 1/3 cup chopped fresh mint leaves
  • 1 medium large hot pepper, chopped
  • 1/3 Celtic salt
  • 3 Tbsp cold pressed grape seed oil

  • Peel the onions removing only the outer layers. 
  • Cut onions in half and cut the into very thin slices. 
  • Transfer cut onions into a bowl. Add mint and hot pepper. Mix well.
  • Add lime juice, grape seed oil and salt. Mix well.
  • Cover the bowl a place it in the fridge for about ten minutes.
  • Serve nicely chilled and enjoy in good company as often as you can!

Tip: To maximize the anti-cancer compounds put your onions into a freezer for 2-3 minutes. Also remember not to remove too many outer layers. If you do you will lose valuable antioxidants. And one more thing, chopping, shredding, blending makes nutrients more available.

In radiant health - passionately raw - Dominique

Dominique Allmon ©2013

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.


Wednesday, October 23, 2013

Mixed Baby Greens with Fresh Figs and Pecan Nuts

Raw food does not have to be complicated. "Un-cooking" should be fun and it definitely should simplify your life. If cleaning a juicer three times a day does not appeal to you, a simple salad may be exactly what you need to stay motivated and keep your resolve to follow the raw lifestyle. 

Here is a very simple salad recipe. All you need are baby salad leave, fresh figs, raw pecan nuts and a vinaigrette. To make the vinaigrette I used coconut vinegar, but you can take aged balsamic or raw apple cider vinegar if you do not have coconut vinegar in your pantry. 

Unlike many other coconut products, coconut vinegar does not have a coconut taste. It is enzymatically active, rich in amino acids and the digestion promoting prebiotics.

Remember that adding leafy greens to your diet will help you prevent many diseases including breast cancer. Leafy greens are rich in fiber, folate, flavonoids, saponins, and a wide range of cancer fighting carotenoids including lutein and zeaxanthin. Research shows that carotenoids in leafy greens have the ability to inhibit the growth of certain types of cancer cells, most importantly that of the breast cancer, skin cancer, lung cancer and stomach cancer.

Figs are a great source of vitamin C, vitamin K, B vitamins, calcium, iron, potassium, magnesium, and a dietary fiber. Studies show that fruit fiber has the ability to lower the risk of breast cancer in postmenopausal women. Figs also contain high concentration of antioxidants, including flavonoids, anthocyanins, and polyphenols. The riper the fig, the higher its antioxidant concentration.

  • mixed baby greens - take enough to fill a large bowl (I took baby arugula, baby spinach, and red baby Swiss chard)
  • 4 ripe figs per person
  • 1 cup raw pecan nuts 
  • 1/3 cup cold pressed grape seed oil
  • 1/4 cup coconut vinegar
  • 1 Tbsp raw honey (I took a very strong forest honey from Germany)
  • 1/2 Tbsp Dijon mustard
  • pinch pink Himalaya salt
  • freshly ground black pepper to taste

  • Wash and clean the baby greens and toss them into a bowl.
  • Wash figs and remove the stems. Cut into quarters.
  • Whisk vinaigrette in a small bowl using all the grape seed oil, vinegar, mustard and honey. Add salt and black pepper to taste. Mix well. 
  • Dress your salad with a vinaigrette, add figs and pecans. Ready!

This is a basic late summer/early fall recipe. It is quick, easy, delicious, and fun to make. You can add some chopped red onion, replace figs with pears or ripe apples and use hazelnuts instead of pecans. Take virgin olive instead of grape seed oil and balsamic vinegar instead of the coconut one. Experiment!

In radiant health - passionately raw - Dominique

Dominique Allmon ©2013

Also of interest: How to Prevent Breast Cancer by Dominique Allmon

*information in this article is for educational purposes only. It is not meant to diagnose or cure a disease. 


Sunday, October 20, 2013

Red Cabbage Slaw

To really profit from cabbage's ant-cancer properties you should eat it raw, or lacto-fermented as in sauerkraut. Cooking destroys the enzyme myrosinase, which is needed for conversion of compounds glucosinolates into isothiocyanates that are responsible for the cancer fighting properties of cabbage.

Studies show that red cabbage contains 36 different kinds of the flavonoid phytonutrients called anthocyanins. Anthocyanins are the naturally occurring pigments that give fruits and vegetables their red, purple and blue color. Red cabbage contains about 60 mg of the red anthocyanin in 1 cup serving! This makes red cabbage a very powerful anti-oxidant, cancer preventing food. But anthocyanins are not the only nutrients that help fight and prevent cancer.

Red cabbage is also rich in glucosinolates which are converted in the body to isothiocyanates. Isothiocyanates show a very strong anti-cancer activity in various cancers including breast cancer, prostate cancer, colon cancer and the cancer of the bladder.

Isothiocyanates act in three different ways to prevent cancer:
  • they prevent carcinogens from being activated in the body
  • they counteract the effects of carcinogens active in the body
  • they accelerate the removal of carcinogens from the body

And last, but not least, all cabbage species are rich in compound called indole-3-carbinol or I3C. This compound is released when we chew cruciferous vegetable. It has been demonstrated in diverse scientific studies that I3C can protect against adverse effects of estrogen in the body thus offering protection from breast cancer.

  • 1/2 medium sized red cabbage, shredded
  • 1/2 snow pear (nashi), shredded
  • 1 Tbsp chopped spring onions
  • 1 Tbsp chopped cilantro
  • 1/4 cup dried cranberries (soaked in purified water until they turn plump)
  • 1 tsp mustard powder
  • 1/2 tsp pink Himalaya salt
  • 1/4 cup virgin olive oil
  • 2 Tbsp freshly pressed lemon juice
  • black pepper to taste

  • Mix shredded cabbage, snow pear, cranberries and herbs in a large bowl. Set aside.
  • In a separate bowl whisk dressing using all the olive oil, lemon juice, mustard powder and salt.
  • Pour dressing over cabbage and mix well. Cover the bowl and place it in the fridge for 20-30 minutes.
  • Remove the slaw from the fridge. Add freshly ground black pepper and mix again.
  • Serve and enjoy in good company!

In radiant health - passionately raw - Dominique Allmon

Dominique Allmon ©2013

*This article is for educational purposes only and is not meant to diagnose or cure a disease.


Also of interest: How to Prevent Breast Cancer by Dominique Allmon

Friday, October 18, 2013

Apricot Power - An Anti-Cancer Smoothie

Here comes another October recipe with a potential to prevent breast cancer. For many years this was my secret recipe. I am sharing it with you now in hope that you make a good use of it. It can be made all year round.

I love fresh apricots and I use fresh of frozen ones very often, but for this particular smoothie I prefer to use dried wild mountain apricots. They are one of the "miracle" foods of the Hunza people. The Hunzas are known for their longevity which can be attributed, among others, to the foods they eat. Wild apricots and apricot kernels play great part of their daily diet. Cancer is an unknown disease there.

Dried wild mountain apricots are a bit more tart that the cultivated varieties. They are also more fragrant. If they are hard to get you can use the regular ones. Just make sure that they are unprocessed and organic.

One of the most interesting anti-cancer substances is the amygdalin. Amygdalin is a naturally occurring substance found mostly in kernels of apricots and peaches. Laetrile is a chemically modified form of amygdalin. Both substances are used in natural anti-cancer therapies, but neither was approved by the FDA. On the contrary, consumers are being warned about the dangers of potential cyanide poisoning since both contain small amounts of a compound that can be converted to cyanide in the human body. However, those who support alternative cancer treatments know that laetrile is a perfect chemotherapeutic agent. It supposedly kills cancer cells, but is not toxic to healthy cells.

Apricots - fresh and dried - are a good source of vitamins A and C, iron, potassium, calcium, magnesium and cobalt. Apricots are rich in compounds such as carotenoids, especially beta-carotene, as well as gallic acid and several procyanidins, hydroxycinnamic acid derivatives, flavonols, and anthocyanins. All these compounds are known for their cancer-fighting properties.

Apricots are also a good source of enterolactone. Enterolactone is a phytoestrogen produced by the bacteria in the gut from lignans found in foods such as sesame seeds, flax seeds, whole grains including rye and wheat, as well as  variety of fruits and vegetables. Diverse studies demonstrated a relationship between high levels of enterolactone in serum and the occurrence of breast cancer. Women whose diet was rich in lingans had a much higher concentrations of enterolactone and a diminished risk of breast cancer.

~ Apricot Power Anti-Cancer Smoothie ~

This is a very quick morning smoothie recipe, but it requires some preparation. You have to soak rehydrate dried apricots and soak apricot kernels overnight. 

Wash the apricots and macerate them in a bowl of purified water. Do not discard the water in the morning. You can add it to your smoothie or drink it straight up.

In a separate bowl cover washed apricot kernels with purified water and allow to soak for the entire night. In the morning, discard the water and rinse the kernels before throwing them into a blender.

  • 1 cup dried apricots (I used wild mountain apricots)
  • 1/2 cup apricot kernels
  • 1 Tbsp cold pressed apricot kernel oil - makes this smoothie taste like marzipan
  • 1/2 cup almond milk
  • 1/2 cup water in which you re-hydrated the apricots
  • few drops organic vanilla extract
  • 1 Tbsp raw honey
  • pinch pink Himalaya salt 
  • 2-3 ice cubes (optional)

  • Place all the ingredients in a blender and blend until smooth. 
  • Pour your smoothie into clean smoothie glasses and enjoy in good company.

Tip: For a fruitier taste add some fresh or frozen apricots.

In radiant health - passionately raw - Dominique

Dominique Allmon ©2013

*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease. 


Also of interest: How to Prevent Breast Cancer by Dominique Allmon
Also of interest: How to Prevent Breast Cancer by Dominique Allmon - See more at:

Sunday, October 13, 2013

Mixed Salad with Snow Pear and Walnuts

One of the nicest ways to indulge in raw food is to toss together crispy lettuces in a large bowl. Add fruits and nuts. Dress with a simple dressing, and voilà! A whole, nutritious meal is ready in no time.

Here is the list of ingredients I used:

For the salad
  • young Romana lettuce
  • iceberg lettuce
  • radicchio
  • baby kale
  • overland cress
  • 2 spring onions
  • 6 fresh mint leaves
  • 1/2 chopped raw walnuts (soaked in water overnight)
  • 1/2 snow pear, sliced into thin slices

For the dressing
  • 1/3 virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp raw honey (I used a very robust pomegranate blossom honey)
  • 1/3 tsp crushed hot pepper
  • 1/3 tsp pink Himalaya salt

  • Clean and wash the lettuces. Arrange on individual platters or toss into a large salad bowl.
  • Chiffonade or chop the mint leaves. Cut spring onions into thin slices. Sprinkle both ingredients over the salad.
  • In a small bowl whisk the dressing and pour it over the salad. 
  • Garnish with snow pear slices and walnuts. Ready!

As always, enjoy in good company!

In radiant health - passionately raw - Dominique Allmon


Friday, October 11, 2013

Raspberry Smoothie with Lucuma

This is another simple anti-breast cancer recipe you can make to protect yourself from this deadly disease.

Cancer cells hate raspberries! Raspberries are rich in phenolic phytochemicals which have been shown to have anti-inflammatory qualities. They also seem to prevent or delay the development of cancerous cells.

Raspberries are a very good source of the ellagic acid. Studies have shown that ellagic acid can act as an antioxidant; it can promote death of cancer cells. Ellagic acid seems to reduce the effect of estrogen on the growth of breast cancer cells in tissue cultures. It may also inhibit angiogenesis or the growth of new blood vessels needed by the tumor cells for their growth.

Scientists have also reported that ellagic acid may help the liver to break down some cancer-causing substances or even remove them from the blood. 

This is quite promising and makes raspberries one of the most valuable anti-cancer foods. You should eat them as often as you can. Buy organic berries to reduce exposure to unwanted chemicals. 

To sweeten this smoothie I used lucuma powder which was made from a ripe Peruvian lucuma fruit. 

Lucuma has been used for ages by the people of Peru. It is a wonderful, low-glycemic sweetener with a slightly maple-like taste. It contains many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein.

I first discovered lucuma powder in South Africa some eight years ago and used it in smoothies and raw desserts ever since.

~ Raspberry Lucuma Smoothie ~

  • 2 cups raspberries
  • 1/3 cup lucuma powder 
  • 1 Tbsp raw argan oil ( you can use flax seed oil as well)
  • 1 1/2 cups coconut water
  • 2-3 ice cubes if you are using fresh raspberries

  • Place all the ingredients in a blender and process on high speed until smooth.
  • Pour your smoothie into tall glasses and enjoy in good company as often as you can.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013


*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.

Also of interest: How to Prevent Breast Cancer by Dominique Allmon

    Saturday, October 5, 2013

    Curried Purple Carrot Salad with Raisins and Cilantro

    This is another October recipe that is not only tasty but also full of healing potential. It is quick and very easy. I used purple carrots, but a simple organic orange carrot will do, too. In fact I make this salad quite often and I use regular carrots most of the time since the purple carrots are not so easy to come by.

    Purple Carrots

    Carrots are quite amazing. Not many people know that carrots can help the body deal with excess estrogen and protect against the estrogen dependent cancers. 

    Carrots are rich in fiber that keeps the digestive tract healthy and helps reduce the absorption of endotoxins. Endotoxins are toxins that are produced by the bacteria for its own protection. They are released by bacteria after the destruction of bacterial wall and can cause hormonal imbalance, inflammation and systemic toxicity. Carrots help optimize the intestinal flora, stimulate bowel movement and prevent re-absorption of estrogen from the intestines. Moreover, they help stabilize thyroid and assist liver in detoxification of endotoxins and excess estrogen.

    Purple carrots combine the health benefits of orange and purple foods. They are rich in Vitamin A, B complex, C and E. They contain phytochemicals including carotenoids, polyacetylenes, isocoumarins, phenolics and sesquiterpenes. These phytochemicals have antioxidant, anti-bacterial, disease preventating and health enhancing properties.

    All the other ingredients in this salad have health benefits that cannot be underestimated:
    • Raisins are very rich in fiber that contributes to a healthy GI tract. It is an established fact that fiber in not only helps lower weight and cholesterol levels in the blood, but also decreases the incidence of colon and breast cancer. Raisins are also rich in B vitamins, potassium, and anthocynins. Researchers have found that anthocyanins have anti-allergic, anti-inflammatory, anti-microbial and anti-cancer properties.
    • Cilantro is very effective detoxifying herb. It helps remove heavy metals from the body and supports liver.
    • Flax seed oil is rich in essential fatty acids that can help minimize the risk of breast cancer.
    • Apple cider vinegar is miracle food on its own. It not only stimulates the digestion, but also helps with detoxification.
    • Spices used in curry have anti-inflammatory and immune system modulating properties. 
    • Pink Himalaya salt is rich in minerals and helps promote healthy pH balance. Cancer cells thrive in acidic environment therefore it is important to establish the optimal 7.35 pH level.

    ~ Curried Purple Carrot Salad with Raisins and Cilantro ~

    • 3  purple carrots, shredded
    • 1/3 cup macerated raisins (re-hydrated in purified water)
    • 1/2 cup fresh cilantro, chopped
    • 3-4 Tbsp cold pressed flax seed oil
    • 2 Tbsp raw apple cider vinegar
    • 1 Tbsp ground curry spice
    • pinch pink Himalaya salt

    Curried Purple Carrot Salad with Raisins and Cilantro

    • Mix all ingredients in a bowl. Adjust the amount of spices to your personal liking. Enjoy in good company as often as you can!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2013


    *Information is this article is for educational purposes only and is not meant to diagnose or cure a disease.

    Also of interest: How to Prevent Breast Cancer by Dominique Allmon

    Dominique Allmon ©2013

    Tuesday, October 1, 2013

    Pretty in Pink - The Anti-Breast Cancer Smoothie

    October is Breast Cancer Awareness Month. Lets begin in high spirits and a motivation to stay healthy and fit. 

    Throughout October I will share with you some of my favorite anti-cancer recipes. They are easy to make and were created to protect the DNA, detoxify the body and strengthen the immune system.

    Pretty in Pink was one of the very first smoothie recipes that I created with breast cancer protection in mind. All you need is few minutes of your time, four simple ingredients and a blender. 

    Years ago researches have found that high consumption of fermented milk products may protect against breast cancer and considerably decrease the risk of developing this deadly disease. Probiotics help improve the immune function and strong immune system is the first step to disease resistance and good health.  

    Strawberries are the anti-cancer super-fruits. Thea are rich in quercetin, a plant chemical that can encourage apoptosis - programmed cell death - in cancer cells. Strawberries are also rich in ellagic acid that acts as a hormone blocker in estrogen-dependent breast cancer. Studies have demonstrated that ellagic acid and other polyphenolic antioxidants found in strawberries are also very effective in reducing the growth and proliferation of cancers including prostate, lung, colon, cervical, esophageal, and pancreatic cancer.

    Strawberries are also rich in folate, a nutrient that was found to protect against female reproductive cancers that include breast cancer and cervical cancer.

    High content of vitamin C and fiber are another reason why strawberries are an important anti-cancer food. Vitamin C not only stops free radicals from running amok in you system, it enhances the immune system by stimulating the activities of NK cells (natural killer cells) and other anti-cancer agents in the body. Studies have also demonstrated a strong correlation between the consumption of fiber and the occurrence of breast cancer.

    Like many other kitchen herbs, basil has strong anti-inflammatory properties. Basil is rich in flavonoids that help protect cell structures from radiation and oxidative damage, and may protect liver cells. Liver is a vital detoxification organ that also plays an important role in estrogen metabolism. More than 50% of the metabolism and conjugation of estrogen takes place in the liver!

    Raw, organic Manuka honey a wonderful immune system modulator. It has the highest anti-septic, antibacterial, antimicrobial, antiviral, anti-fungal, antioxidant, and anti-inflammatory activity of all honeys. It has antibacterial properties not found in other types of honey, making it even more effective for treating infections. 

    A scientist in UAE discovered that Manuka honey can inhibit growth of certain cancers. Research shows that regular consumption of even very small amounts of Manuka honey can actually stop the growth of cancer cell within the body. Manuka honey contains a substance called methylglyoxal  which has a cytotoxic effect - it kills cancer cells. Studies show that methylglyoxal can modify DNA and can contribute to formation of chemo-protective compounds in the body. Normally, methylglyoxal is considered to be a genotoxin - a substance toxic to genes and chromosomes that  contributes to aging and disease, but methyglyoxal in Manuka honey does not have the damaging  non-peroxide activity.

    More research is needed, but you can safely add a spoon of Manuka honey to your diet for all the already known health benefits, provided you are not allergic to honey or a vegan.

    ~ Pretty in Pink Smoothie Recipe ~

    • 2 cups fresh or frozen strawberries (add few ice cubes if you are using fresh berries)
    • 1 cup fresh basil leaves
    • 1 Tbsp Manuka honey (I used 550+)
    • 2 cups raw milk kefir (or buttermilk)

    • Place all ingredients in a blender and process until smooth.
    • Pour smoothie into tall glasses and indulge in good company as often as you can!

    In radiant health - passionately raw - Dominique

    *Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.

    Dominique Allmon ©2013


    Also of interest: How to Prevent Breast Cancer by Dominique Allmon
    Related Posts Plugin for WordPress, Blogger...