Published March 11, 2011

This herb is better than metformin for diabetes

Last week, I told about the wonderful case of Rich. He’s a patient of mine with type-2 diabetes. Rich completely cured his diabetes by combining the program I describe in my book The Type-2 Diabetes Breakthrough with the herb berberine.

Then I told you about a brand new study that showed that this herb has the same biochemical effect on muscle cells as insulin. This week, I’d like to tell you about another study. This one shows that berberine might just be the best medication there is, natural or otherwise, for diabetes.

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Published March 9, 2011

This “old” superfood has new ways to fight cancer

There’s a lot of press and advertising about supplements that will protect you against cancer. And some that will help you fight cancer if you already have it. I have no problem with that. Some of these supplements, such as resveratrol, are worth their weight in gold when it comes to fighting cancer. But there’s something more fundamental that you have to pay attention to if you really want to fight cancer. It’s actual food.

Take broccoli, for instance. I’ve mentioned broccoli before, so it’s not new. But there’s new and exciting information on it, information that could spare you from this terrible disease.

As you may know, I now consider broccoli a superfood. It’s packed with phytochemicals that protect you against cancer. And it can even fight cancer. One of these phytochemicals is sulforaphane. University of Michigan researchers have now shown that this compound actually targets cancer stem cells, the cells that are doing most of the dividing and conquering in dangerous tumors.

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Published March 4, 2011

Why these gluten-free grains may be dangerous for celiacs

I’ve told you a lot about gluten and the problems this protein causes. It can cause anything from gut inflammation to brain problems. Simply avoiding what should be gluten-free foods might not be enough. You might need to purchase foods specifically labeled “gluten free.” Here’s why:

Many food manufacturers make their products with gluten-free grains. These include millet, rice, buckwheat, and sorghum, etc. But a new study says these grains may not be as gluten free as you might think.

In the study, researchers looked at 22 products made from these gluten-free grains. They examined them for the presence of the protein. Then they compared their finding with the FDA standard of 20 ppm gluten to be called gluten free.

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