The Household Spice that Destroys Cancer Cells, Helps Rebuild the Gut and Prevent Heart Attacks!

Cayenne pepper has long been used to add a hit of heat, flavor, and color to a variety of dishes. Not only cayenne pepper adds flavor to many dishes, but it is also among the most potent folk remedies for heartburn, sore throat, cuts, tonsillitis, fever, nausea, bloating, indigestion, intestinal and stomach ulcers, tremors, high blood pressure, hemorrhoids, delirium, gout, and more.

6 Incredible Reasons Why You Should Use Cayenne Pepper:

– Improves Digestion
Cayenne pepper possesses capsaicin. It is the compound that makes cayenne hot. Capsaicin has been proven to work as an excellent digestive aid by elevating the production of saliva, enhancing gastric motility, and increasing the production of digestive enzymes.

 – Reduces Your Risk of Food-borne Illness
The consumption of spices in countries with hot climates actually dates back thousands of years. Before the invention of the refrigerator, people used many different spices to destroy pathogens and bacteria in their food. In addition, they used capsicums and hot peppers, such as cayenne. Cayenne has been found to destroy about 75% of the harmful bacteria they come up against, which means it can help reduce the risk of food-borne illness.


– Heals Stomach Ulcers
Recent research has proven that capsaicin can inhibit the secretion of stomach acid, induce the secretion of mucus and blood flow to the stomach. This compound can activate certain neurons in the stomach, which signal for protection against injury-triggering agents, thus preventing and healing gastric ulcers.

 – Accelerates Weight Loss
Capsaicin and cayenne pepper may help you feel fuller, longer and reduce your appetite. A study conducted in rats confirmed that cayenne could enhance fat metabolism. But, comprehensive human studies should be conducted to confirm this effect of cayenne pepper.

– Alleviates Pain
Both capsaicin and cayenne pepper have been found to alleviate the pain associated with nerve damage, fibromyaglia, arthritis, skin conditions like psoriasis and shingles, and diabetes. They can also relieve chronic migraines, headaches and lower back pain. The anti-inflammatory properties of cayenne are partially attributed to this pain-relieving effect.

– Has Strong Anti-Inflammatory Properties that May Help Prevent Cancer
Researchers have found that capsaicin has powerful anti-inflammatory properties, which make it a good natural remedy for many inflammatory conditions and even cancer. This compound can suppress the enzyme activity of the proteins that may lead to these health problems and diseases.

Certain Types of Cayenne Pepper Provide More Effective Healing Properties than Others
Although cayenne is beneficial for your overall health, there are different types of the spice. Some of them are more beneficial than others. In fact, there are 2 classifications of cayenne, which differ primarily based on heat:

– African birdseye cayenne (capsicum fastigiatum)

– The American variety (capsicum annumm)

Both types of cayenne are available online. The American variety can be found at any grocery store, but it can also be found at your local health food store.

SHU (Scoville heat units) is the most commonly used method of scoring peppers based on their spice level. It is important to know that cayenne pepper typically ranges from 30,000-140,000 SHU. Moreover, the American cayenne ranges from 30,000-50,000 SHU. It can be found at most grocery stores. On the other hand, the African variety is much more potent. Namely, since it is extremely hot, make sure you take it with caution.

How to Determine If the Cayenne Is High-Quality:

You should buy organic cayenne because it does not possess chemicals and other toxic ingredients.

– As you probably know, cayenne pepper can actually have a range of color, from yellow to a reddish-brown. However, you should use the pepper that is a red or bright orange color for maximum benefits. The orange color indicates that it is rich in vitamin A and beta-carotene.

– You can get the benefits of cayenne by using cayenne that is minimum 30,000-50,000 SHU. Keep in mind that the SHU score is related to the level of capsaicin. As mentioned previously, this compound has the most potent inflammation and disease-fighting properties.

How to Introduce Cayenne Pepper into Your Diet:
Cayenne can be included into almost all meals or even desserts. However, in case you are new to spice, use a small amount. As you build a tolerance for heat, you can gradually add more.

How To Release Garlic’s Full Medicinal Potential That Is 15X More Powerful Than Any Antibiotics, To Kill Almost Any Bacteria!

Garlic is a close relative to onions, leeks and chives. It has been used since forever, mostly in cooking. Some have used it to prevent and relieve numerous conditions. You may think that garlic is a herb, but it’s actually a vegetable. Chefs use it to spice their food, and it will easily turn your ordinary meal into something exciting, tasty, and healthy.

But, do you know that most of your fresh produce is irradiated? Exposed to radiation, yes, you got that right. As the Safe Food News reported back in 1994, “China has been exporting irradiated garlic.

Irradiation is the process of exposing raw and/or processed food to ionizing radiation, which claims to kill disease and pathogens and extend the shelf-life by altering a plant’s (clove’s) ability to sprout. This would be a marketing advantage and one reason the big U.S. producers were trying to prohibit the garlic imports.”


The FDA approves the irradiation of foods, so try to buy locally grown fruits and vegetables. Organic produce offers tons of health benefits, it doesn’t contain any toxins, and has a better taste than the irradiated stuff.

Health benefits

Allicin and other sulfur compounds give garlic its odor and health benefits. One milligram of allicin is 15 times more powerful than penicillin.

Allicin protects against pathogenic bacteria, viruses, parasites, antibiotic-resistant MRSA, yeast infections, and it’s one of the strongest anticancer foods.

There’re over 33 active sulfur compounds in garlic. In the human body, allicin turns into sulfenic acid. It’s the fastest agent that destroys free radicals. The University of Florida found that garlic boosts the number of T-cells in the blood. These cells combat viruses.

Whole foods are always better than supplements. Raw garlic is the best form of garlic, and let’s be honest, no supplement will give you the exact health benefits as raw cloves. Press, mince or smash your garlic, and let it rest for 5 minutes before you eat it. This is the only way to activate its allicin.

Powdered, granulated and jarred garlic don’t offer the same potential as raw garlic.

Crush your garlic

Dr. Joseph Mercola gave the following explanation:

“It is important to note that the garlic MUST be fresh. The active ingredient is destroyed within one hour of crushing the garlic. Garlic pills are virtually worthless and should not be used.

When you use the garlic it will be important to compress the garlic with a spoon prior to swallowing it if you are not going to juice it. If you swallow the clove intact you will not convert the allicin to its active ingredient.”

There are two pathways – Argentinian researchers believe that roasted garlic releases allicin, but other scientists claim that raw garlic releases more allicin when left uncovered for 15 minutes.

Let food be thy medicine

52-clove garlic soup

This recipe uses the healthiest methods of preparation, so we suggest that you try it today!

Ingredients:

(Serves 4)

• 26 garlic cloves, unpeeled
• 1 large onion, sliced
• 2 tbsp. organic olive oil
• 2 tbsp.  (¼ stick) organic butter (grass-fed)
• ½ tsp.  cayenne powder
• 1 tsp. turmeric
• ½ cup fresh ginger
• 2¼ cups onion, sliced
• 1½ tsp. fresh thyme, chopped
• 26 garlic cloves, peeled
• ½ cup raw, organic pastured milk or coconut (you can use your favorite substitute)
• 3½ cups organic vegetable broth
• 4 lemon wedges

Preparation:

Preheat your oven to 350F. First, you should roast your unpeeled garlic. Place the cloves on a baking tray, drizzle over some olive oil, and season with sea salt. Toss the cloves, and wrap the tray with foil. Roast for 45 minutes, or until your garlic turns golden brown. Let it cool, and squeeze the cloves between your fingers, and it will easily pop out of its shell.

Melt your butter in a large saucepan. Turn the heat on medium-high. Add in your onions, fresh thyme, ginger, turmeric, cayenne pepper, and cook until your onions become translucent. This would take you about 6 minutes.

Separate your peeled garlic cloves in two portions – 12-14. Crush them well. Preserve 12 of your crushed garlic cloves.

Add the remaining 14 cloves to the onion mixture, and add in the roasted garlic. Cook for 3 minutes.

Pour in the broth, and turn the heat on low. Simmer until the garlic is tender, and that would take you about 20 minutes. Use an immersion blender to puree the soup. Add in the almond milk, and simmer. Add in the preserved 12 garlic cloves and stir. Season with sea salt and freshly ground black pepper.

Squeeze one lemon wedge into your soup, and serve it hot.