“- Don’t be afraid to eat bananas
– No, they will NOT make you fat
– You would have to eat over 400 bananas in 5 minutes to get potassium overdose from bananas
– The sugars in bananas are natural and combined with the fibre in bananas, will be slowly released into the bloodstream
– Eat lots of bananas (I eat LOTS, over 10 in one sitting)
– Don’t combine with acid fruits (like citrus & pineapple)

According to a Japanese Scientific Research, full ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) which has the ability to combat abnormal cells. The more darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better the anti-cancer quality.”

“In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu…
Many of the farmers and their families had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don’t know about the farmer’s story…but, I do know that I contacted pneumonia, and, needless to say, I was very ill… I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs…sure enough it happened just like that…the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note. Lots of times when we have stomach problems we don’t know what to blame. Maybe it’s the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn’t eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially-made mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade mayo) that spoils in the outdoors. It’s probably the ONIONS, and if not the onions, it’s the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.”

“Menstrual Cramps are uterine contractions that occur right before and during menstruation. More than fifty percent of women experience menstrual cramps. Of that fifty percent, fifteen percent of women suffer from sever menstrual cramping. The medical term for menstrual cramps is dysmenorrhea.

Dysmenorrhea has two classifications, primary and secondary. Primary dysmenorrhea has no underlying gynecologic cause, beginning with the onset of female maturity. Secondary dysmenorrhea is caused by an underlying abnormal condition and usually develops later on in life.

Cause
Menstrual cramps are caused by severe muscle contractions of the uterus. Each month the uterus produces a lining in preparation for pregnancy or the implantation of a fertilized egg. When an egg is not fertilized, the hormones, estrogen and progesterone decrease and the lining of the uterus swells and begins to ‘die.’ The uterus lining begins to break down and prostaglandins are released. These compounds cause the muscles to contract, constricting blood supply to the lining causing it to break down even more. The uterus contracts to expel the old lining or endometrial tissue through the cervix and the vagina.

Painful cramping is caused by clots or bloody tissues pass through the cervix. Women with painful menstrual cramps have higher prostaglandin blood levels. These painful cramps have been compared to labor – especially prostaglandin induced labor. Women with painful cramps have a prostaglandin level five to fifteen times higher than women who do not have such painful cramps.

Secondary dysmenorrhea can be caused by a variety of gynecological conditions. Here are six possible causes of secondary dysmenorrhea:

Endometriosis is a condition in which cells from the uterine lining migrate from the uterus and attach to other organs in the abdomen.

Uterine Fibroids are non-cancerous growths inside and on the uterus.

Adenomyosis is a benign condition in which uterine lining cells penetrate the muscular wall of the uterus

Pelvic Inflammatory Disease Adhesions – abnormal fibrous attachments between organs such as the ovaries and uterus IUD or Inter Uterine Device, used for contraception may also cause secondary dysmenorrhea

These conditions or causes of secondary dysmenorrhea must first be determined by a physician. Treatment for secondary dysmenorrhea is based on the cause – and varies from hormonal therapy to surgery.”

AN ALL-NATURAL REMEDY TO END CRAMPS…..

“Finely chop up some fresh ginger and turmeric root. If you can’t find turmeric root fresh (look for it in Asian or International markets, it looks like ginger but is a bit more brown on the outside and bright orange on the inside), opt for turmeric powder, just make sure that you buy the medicinal turmeric from your health food store, not the spice from your grocery store (it’s sourced and processed differently).

Ok, so finely chop up a stalk of fresh ginger and turmeric root (or powder), throw it in a pot with about 3 cups of water, boil it for 15-20 minutes, adding more water as it boils down. Then turn the stove down to medium-low heat, throw in around 5 tablespoons of skullcap herb (also spelled scullcap), put a lid on the pot and allow it to steep for another 15-20 minutes. Then drink the tea throughout the day as needed. Most find benefit in drinking at least 3 cups during their cycle.

The key is to buy high quality herbs. Organic herbs are essential and it’s preferable to buy everything from the health food store if possible. One of my very favorite herb suppliers is Oregon’s Wild Harvest. Their skullcap is amazing! Please don’t buy regular tea bags from the corner store and call it a day. Where you buy it does make a difference. The herbs should be in loose form, not bagged, and when you open up the package they should be very fragrant.

We’re the mothers of civilization. Time to get our wombs right!”