You won’t find this in your
mineral formula, but you need it
September 14th, 2016 by Holly Cornish
You mother certainly didn’t tell you to eat this stuff, and you probably don’t like the smell. . .
It’s seldom – if ever — found in multi-mineral formulas. Unlike magnesium, which helps you sleep well and calms your muscles… or calcium with its contribution to your pearly whites and bones… or chromium for your blood sugar. . . or a host of other essential minerals.
But new evidence may change all that. . .
Big Pharma’s “Marketing Experiment” And The Future
An amazing inside look at what Big Pharma and the drug lobbies do when you get sick… and the billions of dollars they spend to keep you that way. This explosive video pulls back the curtain to reveal the dirty pool being played with your health and the health of your loved ones for the sake of the almighty dollar. What you’re about to see is uncomfortable and will chill you to your core. Watch it now, discover the truth, and what YOU can do to protect yourself.
Sulfur is an element listed in the periodic table and is involved in literally hundreds of physiological processes.
Yet few people know much about it, except for the rotten egg stink, or the fire and brimstone thing. It doesn’t even have an RDA, nutritionists act like it doesn’t exist, and conventional oncologists would blow it off even if they did know about it.
Yet it could be one of the most potent cancer blockers out there. Without it, you could be laying out the red carpet for not just cancer, but a host of other diseases.
You’ll be glad you read this when
you see how much better you feel
Linus Pauling said that all modern diseases could be attributed to a mineral deficiency.
And now it’s known that a deficiency in sulfur can lead to inflammation and pain. And cancer.
One of sulfur’s anti-cancer actions is to control the absorption and buildup of heavy metals in your body. It detoxifies you of mercury, lead and other carcinogens. In fact, it’s crucial for detoxification and chelation not only of heavy metals but also radioactive particles.
Sulfur is also needed to repair damaged cells and promote growth of healthy new cells. In essence, it tells cancer cells to commit suicide.
Furthermore, it facilitates oxygen transport across cell membranes, flooding your cells with life-giving oxygen and thereby creating an environment that’s hostile to cancer.
This enabling of oxygen is what makes sulfur such a lifesaver. Without a constant supply of this overlooked mineral we are in effect dying each day, through cellular degeneration.
Various studies have concluded that a higher intake of sulfur is linked to lower risk of cancers – intestinal, stomach, esophageal, breast, prostate, and pancreatic… too many to ignore.
These are some of its other jobs:
- Glutathione (your body’s ‘master antioxidant’) synthesis. Glutathione is a sulfur enzyme – the place where sulfur and selenium meet up to protect you from cancer.
- Provides strength and resiliency to your hair, nails, and skin (as disulfide bonds).
- Required for taurine synthesis – which keeps your cardiovascular system strong and your central nervous system functioning well.
- Critical for proper insulin signaling. Deficiency is linked to metabolic syndrome (“prediabetes”) and insulin resistance. Mercury in your system attaches to sulfur bonds and interferes with normal insulin function.
- Alzheimer’s patients have shockingly low levels of sulfur in their cells, suggesting it could be key in preventing or stopping progression of this dreaded disease.
Indeed, it may be more than just a coincidence that countries with abundant stores of sulfur enjoy some of the lowest disease rates and longest average lifespans on the planet. Think Greece, Italy, Iceland, and Japan. Apparently the soil of Iceland is unusually rich in sulfur spread by periodic volcanic eruptions that blanket the soil with sulfur-rich volcanic rock (that fire and brimstone thing again).
Why it’s likely you’re deficient
If it seems like sulfur should be everywhere (therefore no need to supplement), you have a point. But modern life has nearly eliminated it.
Plants used to get sulfur from the soil by way of organic mulch and manure.
When chemical fertilizers lacking bioavailable sulfur took over farming (in the name of increased yield), the sulfur content of plant foods nose-dived. Besides not supplying sulfur, these fertilizers bind up any free sulfur from rainwater or other sources.
The prevailing assumption is that we get all the sulfur we need from our food. That may have been the case before we changed the way we grow our food. Now it’s questionable.
So don’t listen to the “lame-stream” media when they say organic food isn’t important. It’s been proven that organic produce has higher mineral content.
Not only that, but soft water, chlorine and fluorine in the typical city water supply block the uptake of both oxygen and sulfur.
Best food sources of sulfur
Garlic and onions are two of the best sulfur-rich foods. The Egyptians used garlic as early as 1550 B.C. as a remedy for a variety of diseases.
Scientists have known of garlic’s anti-cancer properties since the 1950s. Its active ingredient, allicin, was injected into mice with cancer. The mice getting the injection survived more than six months, compared to just two months for the mice not receiving the garlic supplement.1
Many epidemiological studies support the anti-cancer role of garlic and other foods in the allium family. Both natural garlic and garlic fertilized with selenium are known to protect lab animals from cancer.
The National Cancer Institute found that people who eat the most garlic, red onions, scallions, chives, and leeks had a nearly 50 percent lower cancer risk versus those who ate the least. This is not a proof that sulfur by itself produces these benefits, but clearly these foods that are rich in sulfur, along with other nutrients, are good to have in your diet.
Other foods you’ll want to enjoy liberally for their sulfur content include pastured egg yolks, kale, broccoli (including broccoli sprouts), cauliflower, asparagus, bromelain (a sulfur-rich enzyme in pineapple’s core), grass-fed beef, nuts, and seeds.
If you choose to take a supplement…
Of course, you can also supplement with Methylsulfonylmethane (MSM), an organic form of sulfur. If you do, start slow and build up. Because sulfur is such a potent detoxifier, you may experience an achy-flulike reaction, a normal healing or detox “crisis.”
This is not like the side effects of drugs. The “shock” to your body temporarily upsets your biology. It should diminish in a few days or a week. Just reduce your dose for a few days to the last amount before your detox symptoms started.
How to tell if you need more sulfur
Sulfur’s ability to neutralize inflammation is one of the greatest health discoveries in recent years – and is particularly important for prevention of heart disease and cancer.
So what are the telltale symptoms of sulfur deficiency you can identify long before you’re struck with a cancer diagnosis or a heart attack?
- Fatigue, sluggishness
- Brittle nails and hair
- Hair loss
- Varicose veins, poor circulation
- Rapid skin aging
- Acid reflux
- Hyper sensitivity to physical and psychological stress
- And of course, degenerative diseases.
Obviously these symptoms can be a sign of many other nutritional deficiencies or health issues besides sulfur. And sulfur is not a magic bullet cure-all. It’s one of lengthy list of nutrients that should be consumed together.
Considering MSM? Read this first, for your safety…
Ready to take MSM?
Don’t take it if you’re taking high doses of aspirin or any blood thinner. MSM is synergistic with chemotherapy. But because MSM converts into DMSO and DMSO enhances the effectiveness of drugs, please talk to your doctor (hopefully an alternative doctor) before taking it if you’re on other drugs. There’s also a risk of accidental overdose.
Lastly, don’t drink tap water with MSM, as chlorine neutralizes the treatment.
NOT a cure!
Consider sulfur not as a “cure” but as one of many minerals necessary for healthy cellular metabolism. And trust your body to act accordingly.
So take action today to boost your intake of sulfur-rich foods… and slash your raging inflammation, balance your blood sugar, enjoy more energy, and put the brakes on cancer, heart disease, and Alzheimer’s.
When you feel better than ever a few months and years from now, you’ll be glad you did.
In the last issue we talked about a common vegetable that packs a punch against cancer. If you missed it, it appears again just below.
You’ll Find This Cancer Destroyer in
Most Gardens or Farmer’s Markets
Did you know there’s a common fruit grown all across the country that can help reduce your risk of developing cancer?
If you grow your own produce in a backyard garden, this may even be in it.
This refreshing fruit, which is 96% water, shows up at farmer’s markets and in grocery stores everywhere, but you won’t find it next to the berries, oranges or apples…
It suffers from the same confusion as tomatoes: the cucumber is technically a fruit, but most people consider it a vegetable and group it in with other veggies.
No matter how you choose to classify them, cucumbers are packed with antioxidants and polyphenols that reduce inflammation, scavenge free radicals and reduce your risk of developing cancer.
Read this and you won’t think of cucumbers as a “common” vegetable anymore. . .
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Cucumbers (Cucumis sativus) belong to the same gourd family (Cucurbitaceae) as melons and squash. They grow on creeping vines in the same way and are used primarily as vegetables.
Cucumbers are available in dozens of varieties (with colorful names like Dasher, Conquistador, Slicemaster, Victory and Comet), but generally there are two types: slicing and pickling.
Slicing cucumbers are the ones that usually pop up in produce departments and farmers’ markets and are eaten fresh (and used to soothe puffy eyes). They have a thicker skin and are larger than the pickling variety.
Regardless of what you do with your cucumbers, their anti-cancer benefits come from several kinds of polyphenols: cucurbitacins, kaempferol, quercetin and apigenin.
Compounds that shut down cancer cells
Cucurbitacins are chemicals found throughout the plant kingdom that protect organisms from harmful toxins and microbes. They’re also what make cucumber skins slightly bitter. You could say they’re the plant’s immune system.
People have used the roots of plants from the Cucurbitaceae family in folk remedies for thousands of years for their antioxidant, anti-inflammatory and anti-cancer effects.1
In more recent years, numerous groups of researchers have been digging into specific anti-cancer properties of both natural and semi-synthetic cucurbitacin chemicals (e.g., cucurbitacin A, cucurbitacin B, etc.). The results so far have been fascinating.
In a 2007 study published in the journal Biochemical Pharmacology, researchers found a 1:1 ratio of cucurbitacin B and E can inhibit growth in human breast cancer cell lines by reducing the key protein complex the cancer cells need.2
The treated cells also showed reduced cell signaling molecules, meaning the cancer cells couldn’t communicate with each other in order to spread.
This combination of reduced proteins and communication-induced apoptosis (programmed cell death) in the breast cancer cells.
Another study, this one published in Cancer Research in 2009, discovered that cucurbitacin B shrinks pancreatic tumors without any noticeable toxicity to healthy cells, and stops pancreatic cancer cells from spreading, in both lab cultures and live animals.
What was interesting about this study is that the researchers looked at seven different pancreatic cell lines and found that cucurbitacin B selectively disrupted the JAK/STAT signaling pathways in every one of them.
JAK/STAT pathways are the primary mechanism controlling cell growth, proliferation and apoptosis. So when cucurbitacin B is introduced into cancer cells, it stops all communication and signals the cells to die.
I’m not sure if this means eating cucumbers will help a pancreatic cancer patient. More study is needed. But meanwhile it might be worth a try.
Cucurbitacins have also been shown to disrupt the MAPK cell pathway, which plays a key role in cancer cell proliferation and survival.4
Other research is testing the use of cucurbitacins in treating leukemia, lymphoma, prostate, lung, uterine liver, skin and colon cancer. I’m hopeful we’re going to see good results.
But don’t wait to get sick to bring cucurbitacins into your life. Wash and eat whole cucumbers to super-charge your cells with this cancer-fighting chemical. Be sure to eat the peels and seeds, as they have the highest concentration of cucurbitacins.
Cucumbers are packed with more than just cucurbitacins. They’re also rich in the flavonoids quercetin, kaempferol and apigenin. As discussed in previous issues, these substances are well known for their antioxidant and cancer-fighting properties. Quercetin, for example, is also found in apples and onions and is available in supplements.
Kaempferol has been shown to reduce oxidative stress in cells, trigger apoptosis in unhealthy cells and inhibit cancer cell growth in a variety of different cancer cell lines.
It can target and turn off the signaling path of cancer cells while simultaneously boosting the strength of normal, healthy cells in response to oxidative stress. This helps to prevent the cells from falling prey to cancer in the first place.
As researchers explained in the 2014 issue of Food Chemistry, “Kaempferol’s value in its ability to distinguish between healthy and malignant cells cannot be overstated. Modern chemotherapy treatments pose serious health risks, a problem kaempferol seems to have resolved.” 5
Sounds like something you’d like to have in your corner, doesn’t it?
This antioxidative flavonoid is excellent at scavenging free-radicals. It’s also a chemopreventer that induces apoptosis in tumor cells.
In a 2011 study published in Evidence-Based Complementary and Alternative Medicine, researchers found quercetin can block the growth of several kinds of human cancer cells (including colon, lung and brain) at varying stages of the cell cycle.
And much like kaempferol, it does so without harm to healthy cells.6
Another common flavonoid with antioxidant and anti-inflammatory properties, apigenin has also been shown to slow the growth of ovarian tumors.7
Research suggests a diet high in flavonoids, including apigenin, can help reduce breast, skin and digestive tract cancers, as well as blood malignancies.
More research is being done, but there is a strong potential that apigenins will be developed as a chemopreventive (i.e. anti-cancer) agent.8
These aren’t the only chemopreventive agents found in cucumbers, but the list is too vast to cover here.
Rest assured, organic cucumbers are an excellent choice for cancer-preventive nutrition.
Yes — it’s important to choose
organic cucumbers, every time
Cucumbers are on the Environmental Working Group’s “Dirty Dozen” list—the top 12 most pesticide-sprayed foods, when grown conventionally.9
In fact, one study shows that conventionally-grown cucumbers typically contain seven different pesticides, including propoxur, carbofuran and atrazine.10 The effects of consuming these poisons can range from nausea, blurred vision and vomiting to full-on endocrine disruption.
To be sure, few people will eat enough to ever see these symptoms. They’ll just poison themselves to death slowly, without knowing it.
Many cucumbers are waxed to protect the skins during transport. By law, organic cucumbers can only be coated with a non-synthetic wax that contains no chemical contaminants, whereas conventionally grown cucumbers may be covered with a petroleum-based wax.
Because the skin is rich in nutrients, you’re better off buying organic or from the farmer’s market so you can enjoy the whole cucumber, minus the cancer-causing chemicals.
Boost your health two ways, with one vegetable
So far I’ve focused on eating fresh, raw slicing cucumbers, but I don’t want you to discount pickling cucumbers.
Fermented pickles—made with a slow build-up of lactic acid—are great prebiotic food, meaning a food that promotes healthy bacteria in your gut. You can make fermented pickles at home in your slow cooker, or find them in specialty shops and online.
Unfortunately, regular dill and sweet pickles don’t offer the microbiome-boosting benefits of “old-fashioned” pickles because they’re pickled quickly with vinegar and then pasteurized, which destroys any beneficial bacteria that may have grown in the process.
Having a healthy microbiome not only keeps you feeling better physically and emotionally, but can help to prevent colon cancer (see Issue #539 for more information about how your gut bacteria prevent cancer).
By eating organic cucumbers you’re adding a lot of beneficial chemicals to your cells that can prevent cancer, soothe inflammation and destroy free radicals.
If regular cucumbers are too bitter for you, try English cucumbers, also known as hot house or seedless cucumbers. These have many of the benefits, without the seeds.