MAAHES Anabolic – Boost Performance and Recovery

MAAHES Anabolic 60’s – Boost Performance and Recovery

Afrigetics MAAHES Anabolic VCaps

MAAHES Anabolic is a potent performance enhancer made with an extract of 7 herbs, formulated to improve physical recovery and optimise performance.

Boosts testosterone
Improves lean muscle Mass
Increases blood flow to muscles
Relieves pain and inflammation
Promotes Human Growth Hormone
Strengthens and repairs bones and tendons

This formula is ideally taken as a post-workout anabolic aid for recovery.

 

Product Description

 Here’s how it works:

Key Ingredient #1: Bulbine natalensis

Boosts testosterone levels. The extract of Bulbine natalensis in this supplement has been proven to increase testosterone by 35% in two weeks. More testosterone = more potency.

Key ingredient #2: Cissus quadrangularis.

Builds muscles, reduces pain. This is a natural steroid that strengthens muscles and repairs injured bones, ligaments and tendons. It is also a natural anti-inflammatory and pain reliever.

+ Vaso-dilators:  Bangalala (Eriosema kraussianum) and Zulu Love Root (Typha capensis)are vasodilators that work to drive blood to the working muscles. This improves their capacity to perform and recover because the blood drives “fuel” into the muscles and removes metabolic waste.

+ Anti-Inflamatory: Devils Claw (Harpagophytum procumbens) which reduces joint inflammation and pain.

+ Potent testosterone booster: Tribulus terrestris.

+ GABA-rich Sutherlandia contains high amounts which elevates Human Growth Hormone.

Due to its anti-inflammatory and pain inhibiting properties it is best to use it after training/performance as a post-workout anabolic aid in the recovery phase.

 

MAAHES warrior

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  • Bulbine label 60 VCaps snapshot

    Bulbine natalensis V-Caps 60’s. (35% more testosterone in 2 weeks).

Turmeric Golden Honey – natural antibiotic

Black Cumin Seed and Oil

www.naturalnews.com

NaturalNews Insider Alert ( www.NaturalNews.com ) – please forward

Dear Natural News Reader:

 

As you’ve probably noticed, there has been a lot of buzz in the alternative health community about Black Cumin Seed being a “miracle” herb. Its many health benefits have been known since ancient times. The rich golden oil derived from black cumin seed is mentioned in The Bible, in the Book of Isaiah. Also known as “Pharoah’s Oil,”it was used by Egyptian Pharoahs to nourish the skin and aid in digestion, and was so treasured that King Tut was buried with a bottle of it.

For a long time, I’ve wanted to create our own version of this extraordinary oil. You already know how thorough we are in developing our products, making sure they contain only the highest quality, ultra-clean ingredients. So it took a while to get this right, but I’m excited to announce that Health Ranger’s Black Cumin Seed Oil is finally available, and you can order it right now from the Natural News Store.

(Nope, you didn’t even have to be an Egyptian god to get a bottle! Mere mortals can enjoy it too!)
A remarkable array of supportive health benefits

Modern science backs up what ancient users of black cumin seed knew to be true. Over the past fifty years, there have been hundreds of studies of Nigella Sativa (the botanical name of Black Cumin Seed), and scientific research has shown that this unique herb, taken alone or combined with other botanicals, may indeed have remarkable health-supporting properties.*

The specific benefits of Health Ranger’s Black Cumin Seed Oil are derived from 5 major ingredients:

  • Nigellin and Melathin help support healthy intestinal elimination. Sterols may help enhance healthy elimination throughout the body, a process that naturally removes biological waste products.*
  • Nigellone and Thymoquinone are two volatile oils known to help relax muscle spasms and support open bronchial tubes for comfortable breathing.*
  • Essential Fatty Acids aid in the regulation of normal metabolism, help eliminate toxins, and may help support normal blood circulation and healthy liver function.*
  • Prostaglandin produces E1, which helps support the body’s normal regulation of blood flow balance and hormonal balance.*

Black Cumin Seed oil is very potent and has a very strong taste, so it’s a good idea to dilute it with water, juice or honey. Take no more than one teaspoon daily mixed with raw honey or fresh juice about an hour before breakfast. You might want to start with just a few drops first, and let your body ease into the potent taste. (Seriously, start with small portions, or you’ll be overwhelmed by the taste. This is NOT candy!)

As always, I strongly suggest that you work with a qualified naturopathic physician for all your health concerns and dietary supplement decisions. Let them know what supplements you’re taking and what medications, if any, you’re also taking. They can help you make the best decision about what’s right for you.

 

Now you can enjoy the same extraordinary herb that was prized by Kings and Pharoahs!

Enjoy!

  • Mike Adams, the Health Ranger

 

* These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, or cure any disease.

 

cholesterol

High cholesterol leads to longer life

 

naturalnews.com


cholesterol

 

Stop taking statin drugs – high cholesterol leads to longer life

by Talya Dagan

(NaturalNews) High cholesterol levels are believed to lead to heart conditions and early death. Statin drugs to lower LDL cholesterol are prescribed to more than 13 million Americans, and almost all men over the age of 60. Research published in the Annals of Nutrition & Metabolism in April 2015 now shows that, as you age, having high cholesterol is beneficial. The research, which was conducted in Japan, showed that people with the highest cholesterol levels had the lowest mortality rate from heart disease. The report states, “mortality actually goes down with higher total or low density lipoprotein (LDL) cholesterol levels, as reported by most Japanese epidemiological studies of the general population.”

Cholesterol good(1)

 What is cholesterol?

Cholesterol is a fat-soluble nutrient. It is soft and waxy and is essential for the human body. Though recognized as leading to atherosclerosis, cholesterol is also responsible for many important biological functions in the body. The human brain cannot function without cholesterol. Cholesterol is also important for the production of steroid hormones. Cholesterol helps reduce stress and may even be a treatment for MS, as the body needs cholesterol to build the myelin sheath that protects the nerves.

 

Cholesterol deficiency

People who have a genetic deficiency in cholesterol have a disease called Smith-Lemli-Opitz, or SLOS. This disease is recessive, so both parents need to have the disease for it to be passed on. People who have low or no cholesterol suffer from autism, vision problems, lower immunity and increased infections, and difficulty digesting food. Those born with no ability to make cholesterol can also have physical deformities in their hands, feet, or internal organs.

 

Why is cholesterol important?

Cholesterol is needed by every cell in the body because it is part of the makeup of the cell membrane. Cholesterol allows interactions between the various chemicals that interact with one another. Without cholesterol, your body can’t make bile acid, leading to poor digestion. The sex hormones, estrogen and testosterone, are also made with the help of cholesterol. Even the production of vitamin D utilizes cholesterol for its creation. The brain cells need cholesterol as well. New research has suggested that cholesterol bonds with sulphur in the body to produce cholesterol sulfate. This thins the blood, and it may be that this allows the body to store electrons and lower blood pressure when walking barefoot. Because of this, cholesterol sulfate has been indicated as a possible treatment for reducing heart disease.

 

Where is cholesterol found in foods?

cholesterol good foods

 

Cholesterol is found in mono-unsaturated fatty acids, or MUFAs. Foods with polyunsaturated fatty acids, or PUFAs, are detrimental to the body and to heart health. Foods with healthy fats are generally from the vegetable kingdom, such as vegetable oils.

Sources:

http://www.karger.com[PDF]

http://www.ncbi.nlm.nih.gov

http://www.eurekalert.org

http://www.healthboards.com

About the author:
Talya Dagan is a health advocate and health coach, trained in nutrition and gourmet health food cuisine, writing about natural remedies for disease and nutrition and herbal medicine. You can follow her blog at www.talyadagan.com
Talya Dagan is a health advocate and health coach, trained in nutrition and gourmet health food cuisine, writing about natural remedies for disease and nutrition and herbal medicine. You can follow her blog at www.talyadagan.com



All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml

yoghurt

Yoghurt DIY

Make your own yoghurt

yoghurt

Two Ridiculously Easy Ways to Make Homemade Organic Yogurt

Yoghurt is full of  good bacteria and it’s delicious too!  But those little six-packs touting “active cultures” are also filled with other ingredients that you probably don’t want to add to your diet if the purpose of eating yogurt is good health.

Here are the ingredients in some plain yogurts:

Cultured Pasteurized Grade A Nonfat Milk. Contains Less Than 2% of: Corn Starch, Kosher Gelatin, Pectin. Made With Active Yogurt Cultures Including L. Acidophilus.

Corn starch and pectin are nearly always made from GMOs, so if you are trying to avoid genetically modified food, you probably don’t want to eat this yogurt. Since there are no requirements to tell us about GMOs and hormones on the labels, we have to go with the most likely scenarios.

Flavored yogurt is even worse. Here are the ingredients in Activia yogurt:

Cultured Grade A Non Fat Milk, Strawberries, Water,Modified Food Starch, Contains Less than 1% of Inulin, Acacia Gum,Modified Corn Starch, Kosher Gelatin,Pectin, Natural Flavor, Carmine(for Color), Sodium Citrate, Malic Acid, Sucralose, Calcium Lactate,Xanthan Gum, Acesulfame Potassium.

This particular flavored yogurt contains probable GMOs, chemical additives,  probable rBGH-tainted milk, and artificial sweeteners.

It gets even better. Not only is homemade yogurt healthier than store-bought, it’s much less expensive, particularly if you prefer to give your family organic or raw dairy products.

Here’s the math:

A gallon of milk makes approximately 2 quarts of yoghurt.

  • 1 gallon of organic milk is $6.99 from our local Safeway.
  • 1 quart of organic yogurt is $4.99.
  • By making our own yogurt, using a little of a previous batch to start the new batch, the cost per quart is only $3.50.

Something I strongly recommend for your preparedness supplies is some freeze-dried yoghurt starter.   fIf disaster strikes, you won’t be able to run to the store to get a small container of yogurt to start a batch, so this is great to have on hand. It is definitely more expensive than using ready-made yogurt as a starter, but it’s a great way to extend the life of milk in a down grid scenario.

It’s easy to make yogurt at home.  The only issue for some folks is that it is time-consuming.  While it does take time, it isn’t all hands-on time. You have to be near the stove to watch the temperature of the milk. Because of this, I usually start my milk as we’re finishing up dinner, then finish the process as I’m cleaning up the kitchen for the day. Since I’m going to be in the kitchen for an hour then anyway, it doesn’t seem like I’m spending a huge amount of time making yogurt.

There are cool little yogurt making machines that you can buy for a very reasonable price – less than $30. But you don’t have to have a machine to make yogurt. I’m going to tell you about two very simple methods for making yogurt. You can go off-grid and make it in a thermos, or for larger batches, you can use your dehydrator.

The first steps are the same for both methods. (Actually, the first steps are the same if you have a yogurt-making machine too.)

How to Make Homemade Organic Yogurt

This is all you need to make yogurt

Here’s what you need:

That’s it…

Directions:

In a large saucepan, gently bring the milk up to 165 degrees Fahrenheit.  Some people, when using raw milk, raise the temperature only to 120 so that they don’t pasteurize the milk. (However, when you turn the milk into yogurt, you’ll be adding in healthy bacteria, so this is entirely optional.)

When your milk reaches the desired temperature, remove it from the heat and allow it to cool.  Be sure to remove it from the element if you have an electric stove or it will continue to get hotter. If you go over 185 degrees, your yogurt may not turn out well.

Allow your milk to cool to anywhere between 108 degrees and 112 degrees. If it is any hotter than that when you mix it with the culture, you’ll kill the bacteria that turn the milk into yogurt. If it is cooler, then it won’t be warm enough for the culturing process to occur. (This specificity is why I recommend a digital instant read thermometer.)

Let the temperature drop

When the milk drops to the desired temperature, ladle out about a cup of it to mix in another bowl with your culture. (This can be yogurt from the store, yogurt from a previous batch, or freeze-dried starter.)  Whisk it gently to combine it thoroughly. Gently. You’re not making whipped cream or meringue.

whisk together culture and milk

Pour the mixture back into the pot with the rest of the milk and whisk gently that to combine it well.

This is where the paths of yogurt-making part, but read all the way to the end, because the paths merge again.

***

Method 2: The Thermos Method

Method 1 for yogurt making

This is an off-grid way to make yogurt. It’s useful because adds to the lifespan of your milk if the power goes out. I generally use this method because it uses no power and I like to be thrifty.  Use a good quality, large thermos  for this. Don’t use one of those little-kid, plastic lunch box thermoses. A thermos is a good thing to have around in a down-grid scenario, so you’ll find this to be a multipurpose item.

While you’re prepping your yogurt, fill your thermos with hot water so that the temperature inside it is nice and warm when you pour in the mixture. If the mixture cools down too quickly from meeting the chilled walls of the thermos, your yogurt will not turn out.

Empty the thermos, reserving the water for some other use.

Pour or ladle the mixture from the pot into the thermos.  Use a funnel to help guide the milk into the thermos. (Scroll down to the end of the article if you want a giggle about this.)

Put the lid on the thermos immediately.

Leave the thermos in the warmest place in the house overnight. For us, this is the laundry room at our current home. At another home, we tucked the thermos behind the woodstove.

Allow your yogurt to culture in the thermos for 10-14 hours. The longer you leave it, the more tart it will be.

(You’re not quite done. Be sure to skip down to the “Last Steps” section.)

***

Method 2: The Dehydrator Method

This method can be used if you have one of those nice large dehydrators with removable trays like the Excalibur.  It must have removable trays and temperature settings for this to work.  If you are going out and buying a dehydrator specifically for the purpose of making yogurt, it would be much better to get the yogurt-making machine instead. And by better I mean $200 cheaper. However, if you already have an Excalibur or similar dehydrator, this is just one more use for it.

method 2 for yogurt making

Heat up enough Mason jars to hold all of the milk you’re preparing by filling them with hot water and setting the lids on top of them.

Remove the shelves from your dehydrator and begin preheating it to 105 degrees.

When your milk has been mixed with the culture, empty the water from the jars.

Using a canning funnel, fill the jars with the yogurt-to-be, leaving an inch of headspace.

Place the lid on the jars. (I use old lids that have previously been canned with for this, since I don’t need a seal.)

Place the jars in your dehydrator and close it. Leave the temperature at 105 degrees and allow the jars to stay in for 10-12 hours.  (Some instructions say 8 hours, but my yogurt was watery when I did that.) The longer the yogurt stays in the warmth, the more tart it will be.

***

You’re not quite done…read on.

Last Steps

When you make homemade yogurt, it isn’t immediately going to have the super-thick texture that you get with store bought yogurt.

Some people stir in a thickener like unflavored gelatin.  When you do this, you have the goodness of the whey and you don’t have to take the extra steps of draining it.

However, I prefer to drain my yogurt and use the whey for other purposes.

Line a colander with a towel to drain the yogurt

Place a large colander in a larger bowl.

Line the colander with a lint free, clean dish towel.

Pour the yogurt into your draining set up. It will be very liquidy but don’t despair!

Drain the yogurt

Drain the yogurt for at least two hours. The longer you drain it, of course, the thicker the yogurt will be. I like to pull mine when it is the texture of sour cream, but if you leave it overnight, it will be the delicious thick consistency ofcream cheese.

 

Here’s the spectacular result

homemade yogurt

You’ll have lots of whey left over from this process. This can be used for lacto-fermentation, in place of water or milk in baking, in smoothies, or to make ricotta cheese. (Stay tuned for a ricotta recipe!)

***

A Word of Warning!

You know how websites always make things look easy and flawless?  That is the magic of Bloggerland and I think sometimes it can be discouraging for those who are trying new things.

Well, just so you know that all is not actually perfect in Bloggerland, I poured from the pot to the thermos this time and used a funnel with a narrow neck. I overflowed the thermos and milk went everywhere, to the point that I had to pull out the stove and clean the floor beside and behind it. See? I just wanted you to know that our photos on our blogs are edited to show the successes.  We all try experiments that don’t work or make enormous messes from time to time.

but don't do this

ABOUT THE AUTHOR

***

Please note there is nothing for sale here

This article is purely for information 

Burdock flower

The story of Essiac (healing) Tea

The Story of Essiac (healing) Tea

 

The Truth About Essiac

Rene Caisse and her Herbal Cancer Treatment ESSIAC

 

On a fateful day in 1922 Canadian nurse Rene Caisse happened to notice some scar tissue on the breast of an elderly English woman.  The woman said that doctors had diagnosed her with breast cancer years before.  However, the woman didn’t want to risk surgery nor did she have the money for it.

The English woman had met an old Indian medicine man in the 1890s who told her that he could cure her cancer with an herbal tea.  The woman took the medicine man’s advice, and consequently she was still alive nearly thirty years later to pass on this herbal remedy to Nurse Caisse.

About a year later, Rene Caisse was walking beside a retired doctor who pointed to a common weed and stated:  “Nurse Caisse, if people would use this weed there would be little cancer in the world.”  Rene later stated:  “He told me the name of the plant.  It was one of the herbs my patient named as an ingredient of the Indian medicine man’s tea!”  The “weed” was sheep sorrel.  In a 1974 letter to Dr. Chester Stock of the Memorial Sloan-Kettering Cancer Institute, Rene Caisse stated:  “Who in the world would ever think to find a solution to cancer in a common meadow?”

In 1924 she decided to test the tea on her aunt who had cancer of the stomach and was given about six months to live.  Her aunt lived for another 21 years, cancer free.

Rene Caisse (pronounced “Reen Case”) later gave the tea to her 72-year old mother who was diagnosed with inoperable cancer of the liver, with only days to live.  Her mother recovered and lived without cancer for another 18 years.

In the ensuing years Nurse Caisse refined and perfected the original “medicine man’s” formula.  She tested various herbal combinations on laboratory mice and on human cancer patients.  She eventually reduced the tea to four herbs:  burdock root, sheep sorrel (whole herb including the roots), slippery elm and Turkey rhubarb.  She called the formula Essiac, which is her surname spelled backwards.  [Read “I Was Canada’s Cancer Nurse” for more details.]

Rene Caisse devoted over fifty years of her life to treating hundreds of cancer patients with Essiac.

BURDOCK ROOT  (Arctium lappa)

Burdock flower

For centuries burdock root has been regarded as an effective blood purifier that neutralizes and eliminates poisons from the body.  Burdock contains a volatile oil–especially in the seeds–that is eliminated through the sweat glands, taking toxins with it and alleviating skin problems.  Burdock contains niacin, which is known to eliminate poisons from the body, including radiation.  Burdock also supports the bladder, kidney and liver and has been said to dissolve kidney stones.  It also contains an abundance of minerals, particularly iron.  Studies have shown anti-tumor activity in burdock.  Japanese scientists have isolated an anti-mutagenic property in burdock, which they call the “B factor”.  The Japanese grow burdock root for food as well as medicine.  A memorandum from the World Health Organization revealed that burdock was active against HIV.  Extracts of burdock seed have demonstrated potent anti-cancer action against leukemia [HERBAL MEDICINE, HEALING & CANCER by Donald Yance].  Burdock is also a component in the Hoxsey herbal cancer treatment.

 

SHEEP SORREL (Rumex acetosella)

sheep sorrrel

Rene Caisse isolated sheep sorrel as the main Essiac herb that caused regression of metastasized cancer and reduction of tumors.  She used the whole herb including sheep sorrel roots.   In fact, she stated that sheep sorrel roots are a necessary part of the formula.  In spite of this fact, nearly all Essiac suppliers do not include the roots.  CLICK HERE to find out why.

 

Dr. Ralph Moss points out that sheep sorrel contains aloe emodin, a natural substance that shows significant anti-leukemic activity.  Sheep sorrel contains antioxidants, is diuretic and has been used to check hemorrhages.  Sheep sorrel is a traditional food of native cultures and is still served in fine restaurants along with other sorrels.  CLICK HERE for more information about sheep sorrel.

 

SLIPPERY ELM (Ulmus rubra/fulva)

The inner bark of the slippery elm tree is well-known for its soothing and healing properties.  It reduces inflammations such as sore throat, diarrhea and urinary problems.  It has been regarded as both a food and medicine.  Dr. Moss noted that “slippery elm contains beta-sitosterol and a polysaccharide, both of which have shown [anti-cancer] activity.”  [CANCER THERAPY, p. 147]

 

 

TURKEY RHUBARB ROOT (Rheum palmatum tanguticum)

Turkey Rhubarb has been shown to have anti-tumor activity.  It is diuretic, anti-inflammatory,anti-bacterial and has been used extensively to relieve constipation.  It is medicinally more potent than garden rhubarb root and is more palatable.

 

Source: http://www.healthfreedom.info/cancer%20essiac.htm