Healing Figs: Cancer Deterrant?

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Healing Figs...as a Cancer Deterrant! JoAnn Guest Sep 17, 2001 13:07 PDT

Healing Figs

 

Beginning with the Garden of Eden, the fig, with it’s astonishing

health giving and healing powers, is mentioned more than 50 times in the

Bible. In fact, it is the first fruit specifically named in Genesis

(3:7).

The fig held great importance as one of the “Seven species” with which

the Holy Land was blessed. In Biblical terms, the fig is a symbol of

peace, prosperity, and great joy.

 

And… had the authors of the Bible known about such diseases in

their day, they would have added the tremendous anti-cancer power of the

fruit to its virtues.

Figs, either fresh or dried, have been prized since ancient times for

their sweetness and nutritional value.

Greek and Roman athletes ate figs to increase their stamina and improve

their performance.

 

There was the time, the Bible tells us, when Hezekiah, the King of

Judah (727-899 B.C), was “…..sick unto death… “.

He was visited by the prophet Isaiah who “… ordered that they should

take a lump of figs, and lay it as a plaster upon the wound, and that he

should be healed.” (Isaiah 38:1,21).

In some versions, “wound” is translated as “boil”, which some Bible

scholars believe actually meant

a form of cancer. According to the story, the fig treatment was so

effective that Hezekiah lived and ruled for another 15 years.

 

Once, after a battle, David’s men found an Egyptian warrior who’d

been without food and drink for three days and nights:

“…. And they gave him bread to eat, and water to drink, as also a

piece of cake of figs and two bunches of raisins. And when he had eaten

them his spirit returned, and he was refreshed….” (1 Samuel 30:11,12)

 

 

The value of the fig was recognized in many other parts of the world,

as well. For centuries, other nations and cultures have regarded it as a

powerful remedy for an astonishing variety of ailments including cancer,

constipation, scurvy, hemorrhoids, gangrene, liver troubles and boils.

Much of the fig’s medicinal value is due to its high levels of Fiber,

magnesium, potassium, vitamin C and other nutrients.

 

One study found that the fruit fiber in figs is linked to reduced

systolic blood pressure (the upper number, representing pressure during

the heart’s contractions). All fiber is associated with reduced

diastolic blood pressure (the lower number, representing the pressure

when the heart is at rest between contractions.

Figs also contain vitamin B6, which has been shown to help women cope

with the stress of premenstrual tension.

 

Japanese scientists say they have isolated the fig’s anti-cancer

component, a chemical called benzalehyde. After successful animal

testing, the Japanese researchers began treating human cancer patients

with the fig’s derivative.

The results, they say, are dramatic. Of the 55 patients in the test

group, seven went into complete remission, 29 into partial remission.

The fig substance, the investigators added,”…. Proved more markedly

effective on human malignant tumors than on experimental tumors in

mice.”

You can buy figs fresh, dried or in tins. Fresh figs may range from

golden yellow to deep purple-black. They should be fragrant and firm.

Avoid those with soft spots or brown blotches, which mean the figs are

old.

Dried or fresh, they keep best in the refrigerator. If you’re buying

dried figs, check what has been added. Some people are allergic to the

sulfites often used to preserve dried figs and other dried fruits.

Even today in the Middle East, a compote of dried fruits is a

popular dessert. Dried, figs, apricots and raisins are soaked overnight,

boiled gently with a piece of cinnamon and served cold with a sprinkling

of orange or lemon juice.

 

At once Abigail hastened and took…. Two hundred cakes of pressed

figs…..

1 Samuel 25:18

 

 

Abigail’s Fig Cake

 

1 cup butter

½ cup honey

3 cups figs (or fig preserves)

5 egg yolks, beaten (save whites)

3 cups whole-wheat flour

1 cup plain yogurt

1 cup walnuts

1 cup raisins

1 ½ Tbs cinnamon

5 egg whites, beaten

 

Cream butter and honey together before adding the figs and the beaten

egg yolks. Stir until smooth. Add flour and yogurt, alternating. Add

nuts, raisins and cinnamon. Fold in egg whites. Pour into greased cake

pan and bake at 350 degrees F. for 90 minutes. Serve with honey.

 

 

 

 

 

 

 

 

JoAnn Guest

 

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