Reteta naturala veche de 5.000 de ani care vindeca bolile de plamani, impotenta, hipertensiunea arteriala, reumatismul si gastritap

Aceasta reteta straveche gasita intr-o manastire din Tibet este extrem de eficienta in vindecarea multor boli. Ai grija in schimb: fiind deosebit de puternica, se recomanda sa apelezi la ea o singura data pe an! Un alt amanunt interesant este ca gustul usturoiului, ingredientul principal al retetei, nu se simte deloc in preparatul final! 

Usturoiul este piesa de temelie a acestui remediu si asta multumita proprietatilor sale puternice, antiseptice si antivirale. 

Pentru a-ti prepara reteta vei avea nevoie de: 

Ingrediente: 

• 350g usturoi 

• 200 de ml alcool de 96 de grade( ai grija ca acesta sa nu contina metanol sau clorura de benzalconiu). 

Preparare: 

o Cojeste si piseaza usturoiul. 

o Amesteca-l cu alcoolul si toarna-l intr-un flacon de sticla sterilizat. 

o Lasa-l sa stea in camara, ferit de soare, timp de 10 zile si nu uita sa-l mai agiti din cand in cand 

o Strecoara lichidul dupa 10 zile. 

o Dupa ce l-ai strecurat, pune lichidul inapoi in flacon. 

o Pastreaza-l la frigider timp de 2 zile. 

Dupa cele 2 zile este bun pentru a fi consumat! 

Mod de administrare: 

1. Cantitatea preparata iti ajunge pentru circa 12 zile de tratament. 

2. Pune 5 ml din acest remediu intr-un pahar plin cu 200 de ml de apa si amesteca bine, apoi bea preparatul inainte de micul dejun, pranz si cina.(inaintea fiecarei mese cate un pahar de apa amestecat cu 5 ml din lichidul obtinut) 

3. Ai grija mereu sa respecti dozajul corect: nu adauga mai mult, intrucat reactiile nu vor fi cele propuse. 

Tratamentul se face in fiecare zi, timp de 12 zile consecutive, o singura data pe an! 

Proprietati terapeutice 

Preparatul este deosebit de puternic si ajuta in tratamentul aterosclerozei, bolilor pulmonare, impotentei, sinuzitei, hipertensiunii arteriale, artritei, reumatismului, gastritelor si hemoroizilor. 

In plus, este extrem de eficient in curele de slabire, pentru imbunatatirea acuitatii vizuale si auditive, precum si pentru stimularea metabolismului. 

Un articol de Cristian Iacov

Acest articol este oferit sub licenta Creative Commons. Il puteti republica oriunde incluzand autorul, sursa si sa lasati toate link-urile intacte. 
- See more at: http://www.secretele.com/2015/09/reteta-naturala-veche-de-5000-de-ani.html?m=1#sthash.vIVdqRyx.f1fh4XMb.dpuf

Cancerul este produs de un parazit! Afla in ce conditii dobandesti boala!

"Cancerul este produs de un parazit"!

Aceasta extraordinara afirmatie ii apartine unui veteran al produselor de sanatate din Romania, si ne referim aici la inginer chimist Stefan Manea.

El se alatura cercetatorilor care sustin ca aceasta boala, cea mai temuta la acest moment si in cea mai mare crestere, are cauze pana acum complet ignorate!

Prin urmare cancerul de colon nu este rezultatul unei diete sarace in fibre, dupa cum cel pulmonar nu are legatura cu fumatul, iar cancerul pancreatic nu e neaparat efect al consumului de alcool.

Da, pot fi considerati factori favorizanti, dar ei nu reprezinta cauza!

Intrucat afirmatia este, la o prima auzire, socanta, stau de vorba cu inginer chimist Stefan Manea, proprietarul uneia dintre cele mai mari companii de produse de sanatate dinRomania, pe care-l rog sa detalieze pe intelesul tuturor.

Acesta ne dezvaluie lucruri uluitoare, care necesita un grad ridicat de receptivitate, intrucat contrazic ceea ce este deja acreditat despre aceasta boala:

"In prezent, specia umana este infestata masiv cu paraziti. Intr-adevar, acesti paraziti au facut dintotdeauna casa buna cu gazdele lor, oamenii, dar aici vorbim de un parazit cu totul special, numit ’’trematodul intestinal uman’’. Daca acest parazit este distrus, evolutiacancerului se va opri imediat!"

Ascult cu interes vorbele lui si evaluez cauzele despre care se stie ca duc la cancer, inclusiv cele de ordin genetic. Ii adresez o intrebare scurta la care astept un raspuns cat se poate de detaliat si lamuritor. Il obtin:

Cum poate trematodul, un banal vierme intestinal sa duca la cancer? In aceste conditii, cum ramane cu teoria ca factorii genetici predispun?

"Pentru a intelege mai bine cancerul trebuie sa intelegem lucrurile importante despre parazitul care il produce, imi raspunde Stefan Manea. Trematodul este un parazit intestinal plat care este studiat inca din anul 1925. De obicei, acesta traieste in intestine unde nu produce foarte multe daune, poate colita sau sindromul intestinului iritabil, cel mult. La acest nivel il putem considera inofensiv, pentru ca desi fabrica milioane de oua in corpul nostru, le eliminam prin intermediul tranzitului intestinal.

Numai ca unii dintre noi suferim insa de mici leziuni ale intestinului care permit acestor oua microscopice sa fie atrase in circuitul sanguin. Atunci cand invadeaza un organ ca uterul, sau rinichiul provoaca daune extrem de mari, iar daca se localizeaza in ficat produce cancer!

Ceea ce face ca lucrurile sa fie interesante este faptul ca se localizeaza doar in ficatul anumitor persoane" - puncteaza Stefan Manea - se pare ca numai pacientii care au in organism alcool izopropilic dezvolta cancerul!

In urma cercetarilor efectuate si a incercarilor de a se stabili numitorul comun al bolnavilor de cancer, s-a constat ca pacientii care au cancer, au in ficat atat parazitul trematod cat si alcool izopropilic.

Cat despre factorii genetici despre care m-ati intrebat, aici se intampla ceva foarte interesant… Nu neg caracterul predispozant al acestora, dar ceea ce determina ca fiul sau fiica sa faca acelasi tip de cancer ca mama sau tatal, este faptul ca acestia mostenesc si aplica in vietile lor exact aceleasi tipare de a se alimenta, de a gandi, de a rezolva situatiile vietii, care duc la instaurarea aceluiasi tip de patologie. Este o discutie larga aici pe care o putem relua altadata. In articolul de fata sa acordam intreaga noastra atentie parazitului trematod care provoaca instalarea cancerului in prezenta alcoolului izopropilic, pentru a-i lamuri pe deplin pe cititorii nostri.

Ce este de fapt alcoolul izopropilic, si cum ajunge din natura in organismul nostru?

Imi raspunde Stefan Manea:

"Alcoolul izpropilic este un antiseptic folosit la ora actuala pe scara larga! Pentru ca multi comercianti nu au prins de veste ca acesta substanta este vinovata, in anumite conditii, de producerea cancerului, il vom gasi fara probleme pe cam toate etichetele!

Si nu va ganditi ca il gasiti numai in produse cosmetice! Nici vorba! Il putem identifica intr-o sumedenie de produse pe care le aducem in casele si in farfuriile noastre. El se regaseste in hrana noastra cea de toate zilele, in multe dintre cerealele pe care le mancam cu lapte dimineata, majoritatea surselor provenind din arome si coloranti care sunt extrase cu ajutorul acestor solventi. Verificati etichetele produselor si vedeti daca au cuvantul "propanol" sau "isopropanol". Nu le cumparati pe acestea!

De fapt, nu folositi nici un produs care contine vreo substanta in care apare cuvantul ‘’prop’’ in lista de ingrediente. Pentru a face asta pe deplin convins, aminteste-ti ca 100% dintre pacientii cu cancer au alcool izopropilic acumulat in ficat si in tesuturile canceroase!", avertizeaza Stefan Manea.

Cum poate fi transmis acest parazit si cine este mai expus?

"Tremadodele se pot vedea chiar si la un microscop de putere redusa si se gasesc in toate fluidele, in laptele matern, saliva, urina, sperma. Deci poate fi transmis prin sarut, alaptare sau pe cale sexuala. Revin cu observatia care trebuie neaparat retinuta, ca un cancer se va dezvolta in organismul unei persoane infectate numai daca in corpul sau s-a acumulat alcoolul izopropilic despre care am vorbit anterior" – ne lamureste Stefan Manea.

Pacientul bolnav de cancer se poate recupera?

”Da – raspunde Stefan Manea. Distrugerea tuturor parazitilor si a stadiilor lor larvare si inlaturarea alcoolului izopropilic din viata pacientilor duce la o recuperare remarcabila, in mai putin de o saptamana! 

Va spun ca am putea eradica aceasta boala nenorocita, daca vom indeparta trematodele din hrana animalelor de companie, le vom deparazita riguros, vom monitoriza alimentele de origine animala, hrana pentru animale si toate produsele folosite pentru uz uman, pentru a depista acesti solventi. In fiecare dintre noi, in fiecare clipa, exista un anumit numar de celule canceroase. Aceastea sunt atacate de sistemul nostru imunitar, si permit bolii sa evolueze sau nu. Vestea buna este ca putem lucra la capacitatea de aparare a sistemului imunitar, a noastra si a copiilor nostri, utilizand o serie de alimente si substante de o valoare exceptionala, care se afla la indemana noastra! Trebuie doar sa avem o vigilenta mai ridicata", accentueaza inginer chimist Stefan Manea.

Pentru a afla mai multe lucruri despre acestea, intrucat cancerul este un subiect inepuizabil, am smuls de la directorul HOFIGAL , promisiunea ca vom reveni cu interviuri succesive pe aceasta tema, sub forma unui serial. Am obtinut acordul sau plin de gentilete, fapt pentru care ii multumim!

Nota: dupa incheierea acestui interviu, am mers acasa si am verificat toate produsele din baie, bucatarie, sertarul cu medicamente, etc. Am gasit cuvantul "prop" in lista de ingrediente a nenumarate produse precum spuma de ras, after-shave, apa de gura, lotiune de corp, fixative, ceara de par, parfumuri, creme de uz medicinal, dar si in produsele alimentare precum: inghetata, bauturi racoritoare, guma de mestecat, creme de prajituri, sos de salata, smantana, etc.

Rezultatul m-a ingrozit! Gradul nostru de expunere este urias…! Ne-am facut vietile mai comode, dar platim cu sanatatea si chiar cu viata!

Fa si tu acelasi test! Te va pune pe ganduri!

- See more at: http://www.secretele.com/2015/09/cancerul-este-produs-de-un-parazit-afla.html#sthash.tvrbqmgD.df1rRKf3.dpuf

Freeze It, Dry It, Eat It Later - Not into canning? Enjoy homegrown produce all winter with these easy methods, no mason jars required.

Sure, you want to put up some of your harvest so you can enjoy it all winter long. But you don’t want to spend the last of the summer indoors, laboring in the kitchen. The solution? Freeze and dry your bounty. Both methods are easier (and cooler) than canning. Here’s the scoop, crop by crop.

Tomatoes

Before freezing, remove the tomato skins. Immerse your fresh tomatoes in boiling water until the skins crack, then plunge the fruits into very cold water for another minute. Take them out, peel off the skin, and pack them whole or quartered in plastic freezer containers.

Related: 6 Steps To Easily-Peeled Tomatoes

A faster method is to freeze whole, unpeeled tomatoes. When you’re ready to use them, put the frozen bag under hot water briefly, until you can remove the tomatoes. Then stick the tomatoes under the hot water for a few more seconds to loosen the skin, which will easily peel off.

Dehydration removes all that messy water and leaves you with pure tomato flavor. And almost any kind of tomato—even cherry types—dries into a sweet, chewy chip. Some people say that meaty paste tomatoeswork best for drying, but others prefer to dry the big, sweet beefsteak types.

Cut slices about ½ inch thick (cut cherry tomatoes in half) and set the slices on the dehydrator trays. Don’t let the pieces touch. Most machines will dry them in about 4 hours, but many people let them go overnight (they’re done when the pieces are leathery and flat). You can store them in tightly lidded jars or put them in bags in the freezer. After drying, a bushel of tomatoes takes up very little space. (To keep the dehydrator from heating up your house, run it outdoors in a sheltered area.)

Related: Freeze Your Garden Haul Without Using Plastic

Corn
To get a taste of summer sweetness in the middle of winter, freeze some of your corn. First, blanch the ears by boiling them for 3 to 4 minutes. Plunge the blanched ears into cold water. After the ears have cooled, scrape the kernels off the cob. Put meal-size portions of the cut kernels into plastic freezer bags. You can eat the corn lightly steamed, right out of the freezer (don't defrost it before cooking it). If you prefer your winter corn on the cob, blanch the fresh ears for 6 minutes, then freeze the whole ears. When you're ready to serve them, just steam the frozen ears for another 6 minutes.

Related: Can Like A Pro With These 8 Dos + Don'ts

Peppers
Peppers (both hot and sweet) freeze beautifully without blanching. Just chop or slice them, freeze the pieces on a cookie sheet until they’re solid, and then transfer the pieces to plastic freezer bags. When you’re cooking, just scoop out what you need.

Thin-fleshed peppers will dry outside, hung on a string or set on a screen lined with brown paper in an airy, shady spot, as long as your weather is still hot and dry. (Cover the peppers with cheesecloth to keep off insects.) Thick-fleshed peppers require a food dehydrator. Small, hot peppers will dry just fine whole, but larger, thicker peppers should be cut into ½-inch slices. They’re dry when the skin becomes papery or crackly when you touch it. Store them in jars with tight lids. Mix your dried peppers into winter chili, stir-fries, and other dishes in need of a little punch. Or grind some of the dried peppers (hot or sweet) in a blender or food processor. Use the flakes as a shake-on seasoning.

Beans
Prompt freezing will well preserve your homegrown beans’ vitamin content. The key to successful bean freezing is carefully timed blanching. First, bring your water to a rolling boil. Then add no more beans than the water will take and still remain boiling. After 3 minutes (not a moment more, or they’ll be limp when they come out of the freezer), remove the beans and immerse them in ice water. When they’re cool, blot dry and pack into meal-size portions in plastic freezer bags.

Peas
Like beans, peas should be frozen quickly after harvesting. Blanch shelled peas for 1 ½ minutes andsugar snaps and snow peas for 2 ½ minutes—not any longer, or they’ll be mushy when you cook them later. Cool them in ice water, blot them dry, and then store them in freezer bags. Don’t defrost them before cooking.

Shelled peas are easy to dry. Use dried peas in soups and stews. Forget about drying the edible-podded ones; they’ll lose their crispness and become chewy and pulpy.

Cucumbers
Freeze a few cukes at the end of the season to use later in chilled soups or for a cool summer drink. Peel the cukes, chop them into chunks, drop them into plastic bags and put the bags in the freezer. For a thick off-season slushie, puree the frozen cucumber chunks along with a splash of fruit juice, a few chunks of frozen melon, some honey, and a pinch of pineapple sage.

Carrots
If your region has mild winters, the best way to keep your carrots is to leave them in the garden under mulch until you’re ready to use them. In colder regions, pull up your carrots before a hard frost sets in and freeze them (sliced or diced) after 2 minutes of blanching. Besides using the carrots as a cooked vegetable, you can use them in muffins and cakes. For these baking uses, first grate the carrots, then give them a quick dip in boiling water. Freeze the grated carrots in recipe-size portions.

You can dry sliced carrots into chips. You can either eat the chips or grind them into flakes. The flakes add sweetness to stews and soups.

Onions
Firm, pungent storage onions will keep for months in a cool, dry basement, and even longer in a root cellar. But Vidalias and other sweet, mild onions don’t store well. To preserve their goodness, just chop them up and freeze them in plastic containers.

You can also dry ½-inch-thick onion slices in a dehydrator, then grind the dried slices into flakes or powder to use as a seasoning.

Broccoli
Freezing preserves broccoli’s taste, texture, and nutrients. Cut up the heads into small florets so the pieces blanch uniformly. Blanch cut-up florets and little side shoots only for a minute before freezing. Cool the blanched broccoli, then pack it into plastic bags and freeze.

Pumpkins
Many pumpkins will store until spring in an ordinary cool basement. You can also cook the pumpkins, then freeze the cooked flesh in plastic freezer bags. Cooking pumpkin is simple: Just cut it in half, remove the seeds, put the halves cut side down on a baking sheet, and bake at 350 degrees for 20 to 40 minutes (it’s done when the skin begins to turn brown and you can easily push a fork through it).

Scoop the flesh out of the skin and either puree it or just mash it up with a fork. You can spice some of it with cinnamon, allspice, and apple juice concentrate before freezing. Then it will be ready to make into a pie later.) Pack the cooked pumpkin in plastic freezer bags in 1 or 2 cup quantities—that makes it easy to use in recipes later.

Summer Squash + Zucchini
Tender summer squash and zucchini get mushy in the freezer. So puree yellow and green summer squash in your blender or food processor, then freeze the puree to use in cakes, breads, and soups.

Dried zucchini chips are great with sandwiches or dips. Before drying, slice them into 1⁄4-inch-thick rounds and quick-blanch them (just a few seconds in boiling water). Then dry the rounds overnight in the dehydrator. They're ready when they snap in half when bent.

Eggplant
Coat slices of fresh cut eggplant with an egg-and-bread-crumb mixture, bake until almost tender, let them cool, and then freeze them in plastic bags. You can use these breaded slices as a kind of crust for pizza—top them with dried tomatoes, roasted peppers, and cheese and then bake until the eggplant is crisp and the cheese is melted.

Strawberries
Strawberries are highly perishable, so preserve them quickly when they’re at their peak. Let the berries freeze solid on a baking sheet, then move them into plastic bags. You can also crush, puree, and freeze them. Thaw, then pour this supersweet treat into punch or over desserts.

For chocolate-covered strawberries, slice a big batch of fresh strawberries, roll the slices in a powdered instant hot chocolate mix, then dry them overnight. Delicious!

Watermelon + Cantaloupe
Freeze chunks of watermelon or cantaloupe. For a thirst-quenching slushie, simply puree the frozen chunks. (If you’re using cantaloupe, you may want to add lemon juice or honey.) Or puree fresh watermelon, then freeze the puree in ice cube trays to add to cool drinks later on.

Better yet, cut the melon flesh into long, thin slivers and dry them. With the water evaporated, you get a fruit-leather-like sticky, chewy candy. But don't cut the slivers any thinner than ½ inch or so, or you won't get them unstuck from the dehydrator trays.

Raspberries
Ripe berries don’t last long, so put any excess into long-term storage when they’re fresh from the garden. Freeze unwashed berries on a baking sheet. When they’re firm, pack them into freezer containers to use later in desserts. Or simply fill the blender with berries, puree, and then freeze the puree in plastic containers. For a very special cake, add a pint of puree to chocolate cake batter.

Raspberries also dry very well. Just a few hours in the dehydrator and they're ready to put into tightly sealed jars or in a bag in the freezer.

Blueberries
Blueberries are a snap to freeze. Pick out any bruised or not quite ripe berries, remove the stems, and rinse gently with water. Put the best berries into a freezer container. They’re great on cereal, thawed or frozen, and excellent on ice cream.

Peaches + Nectarines
Sliced or halved peaches and nectarines are a snap to freeze. Remove the skin, dip the slices in ascorbic acid solution or citrus juice to preserve their color, and then freeze them in sweet syrup. The sugar acts as a preservative and helps them hold their texture. (But you can eliminate the sugarsolution, if you'd prefer.)

Both fruits also dry well in the dehydrator. Just be sure to dip the cut pieces in citrus juice or honey first to preserve their color. Or puree either fruit with honey or pineapple, then dry the puree into a fruit leather using a special insert available for your dehydrator tray. Kids love it!