Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oil

[Guest guest]

Hey Melly -

 

I ran across a message of yours tonight on a blog by a guy (Kelley

Eidem) who favors freshly grated habanero peppers, freshly grated

garlic, cod liver oil or evening primrose oil and Ezekiel spouted bread.

 

Did you look into his " cure " enough to be able to share your opinions

and info? I am thinking that he may well have something that works

some of the time, much like flaxseed and cottage cheese - but it is

doubtful that it works with huge success (though I could be wrong) and

I note that his book is prominently displayed on his blog site.

 

 

oleander soup , melly banagale <tita_mel wrote:

>

> Yes, the Camelot.

>  

> Melly

>

[Guest guest]

Tony,

I asked this question about a week ago...mine seem to get lost in the maze. Anyway, I read here that people mention markers regarding their bloodwork. Can you explain it? What are ideal numbers?

 

Thanks~ Tammatha

 

-

Tony

oleander soup

Monday, September 08, 2008 9:05 PM

Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oil

 

 

Hey Melly -I ran across a message of yours tonight on a blog by a guy (KelleyEidem) who favors freshly grated habanero peppers, freshly gratedgarlic, cod liver oil or evening primrose oil and Ezekiel spouted bread.Did you look into his "cure" enough to be able to share your opinionsand info? I am thinking that he may well have something that workssome of the time, much like flaxseed and cottage cheese - but it isdoubtful that it works with huge success (though I could be wrong) andI note that his book is prominently displayed on his blog site.Tonyoleander soup , melly banagale <tita_mel wrote:>> Yes, the Camelot.> > Melly>

[Guest guest]

Yep, I have a similar question. Are these markers that people are referring to re:cancer the same thing as a CA-125 reading? Thanks in advance

 

sun--- On Tue, 9/9/08, Tammatha <tammatha wrote:

Tammatha <tammathaRe: Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oiloleander soup Received: Tuesday, September 9, 2008, 12:33 AM

 

 

 

Tony,

I asked this question about a week ago...mine seem to get lost in the maze. Anyway, I read here that people mention markers regarding their bloodwork. Can you explain it? What are ideal numbers?

 

Thanks~ Tammatha

 

-

Tony

oleander soup

Monday, September 08, 2008 9:05 PM

Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oil

 

 

Hey Melly -I ran across a message of yours tonight on a blog by a guy (KelleyEidem) who favors freshly grated habanero peppers, freshly gratedgarlic, cod liver oil or evening primrose oil and Ezekiel spouted bread.Did you look into his "cure" enough to be able to share your opinionsand info? I am thinking that he may well have something that workssome of the time, much like flaxseed and cottage cheese - but it isdoubtful that it works with huge success (though I could be wrong) andI note that his book is prominently displayed on his blog site.Tonyoleander soup, melly banagale <tita_mel@.. .> wrote:>> Yes, the Camelot.> > Melly>

Now with a new friend-happy design! Try the new Canada Messenger

[Guest guest]

I am sorry but my senior moments are here again and i can't remember my posting in his blogs. I do eat store bought Ezekiel bread and often wonder if what kind of nutrients i get from them since the sprouts have been cooked. As to habanero, i just saw that it has been superseded by an Indian pepper that has 1,000,000 hotness in it (i forgot what they call the measure) as opposed to habanero's 360,000.

 

Melly

 

 

[Guest guest]

Here is the link to the blog:

 

http://hubpages.com/hub/How-I-Cured-Stage-4-Cancer-in-Two-Weeks-For-Less-Than-Th\

e-Cost-Of-A-Night-At-The-Movies

 

You will find yourself among the posters if you scroll down far enough.

 

I am not sure that the hotness index is directly proportional to the

cancer-fighting abilities of various peppers. If it is hotter than

habanero I am not so sure I want any part of it anyway. Cayenne

pepper is plenty hot for me as it is.

 

YEOWWWW!

 

 

oleander soup , melly banagale <tita_mel wrote:

>

> >  

> I am sorry but my senior moments are here again and i can't remember

my posting in his blogs.  I do eat store bought  Ezekiel bread and

often wonder if what kind of nutrients i get from them since the

sprouts have been cooked.  As to habanero, i just saw that it has been

superseded by an Indian pepper that has 1,000,000 hotness in it  (i

forgot what they call the measure) as opposed to habanero's 360,000.

>  

> Melly

>  

>  

>

[Guest guest]

Tony,

 

Yup, that was me. Good thing you sent me the link. I can now forward it to my doctor friends in the Philippines to take a look at it. You see, there are many very poor people who can't afford conventional treatments so i ask my MD friends to see if the alternative meds would work. I also forwarded Oleander, but they are a bit afraid because they know it is a very poisonous plant. Oleander grows in the Philippines and is called "Adelpha".

 

I believe in ginger. I used to drink ginger tea often for no reason. Then one time my MD had my intestines checked and they found that at one time i had irritated stomach that has healed. I can only attribute that to ginger because at that time i was not into herbs or any alternative treatments. I was way too young then.

 

Melly

[Guest guest]

Hi Tony. Habs are the hottest pepper there is--well, they have found 2 others that are rated hotter, but you can't buy them anywhere yet. They come from another country, though I can't remember which right now.

 

Personally though, the wild chili pequine which grows all over here in south texas, seems hotter to my family (and others here) than the habaneros. You usually just can't find them listed on too many Scoval heat scales because they are not commercially available, though I have seen them locally in a store in San Antonio.

 

All cayenne (the hot peppers, all variety, are called cayenne) peppers are medicinal, and the hotter the more medicinal. They are placed right up there at the top of the all round cure all for many diseases. Dr. Schulze puts them in everything he makes because he says it is the engine that takes the other herbs to their destination.

 

And Dr. Schulze recounts a story of a man that came to see him. He had some sort of cancer, though I forget which type now. Schulze gave the man his whole "incurables" talk and the guy said "I can't do that. I'm not going on any juice fast, or give up meat or take all that crap". The only thing out of the incurables that he was willing to do was eat garlic. Schulze told him he'd have to eat a LOT of garlic (not thinking it would work no matter how much he ate) and the guy said that was fine as he loved garlic. So he went home and ate something like 30 cloves a day. Next time he went to see Schulze, months later, he didn't have cancer anymore.

 

So though I have never heard of the hot pepper/garlic/butter protocol before, and would not think it was strong enough to kill cancer by itself, I guess I'd have to re-think it all after reading that story.

 

Samala,

Renee

 

----

 

 

I am not sure that the hotness index is directly proportional to the

cancer-fighting abilities of various peppers. If it is hotter than

habanero I am not so sure I want any part of it anyway. Cayenne

pepper is plenty hot for me as it is.

 

[Guest guest]

Oh--I've heard that eating chocolate after hot peppers cuts the heat. Good enough reason to eat dark chocolate--as if I need a reason. :-)

 

Samala,

Renee

[Guest guest]

Samala:

It's the sugar not the chocolate and when you do it you'll get no benefit from the peppers.

Duke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

--- On Tue, 9/9/08, Gaiacita <gaiacita wrote:

Gaiacita <gaiacitaRe: Re: Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oiloleander soup Date: Tuesday, September 9, 2008, 11:39 PM

[Guest guest]

Bummer. Here I thought I had the perfect excuse for chocolate. :-)

 

But I read the posts on the hot pepper/garlic/butter sandwhiches and how everyone says it's too hot to eat. I make my own hab tincture, adding our super hot chili pequines, and it will take your breath away allright.

 

Now, I never even used black pepper on my food, so making and USING the hab tincture was a major stretch for me. I started with 1 drops, and danced around the kitchen for 10 minutes. But I kept it up, one drop a day until I could tolerate this without too much fuss, and then upped it by a drop or two. Kept this up. Now I can squirt a dropper of hab tincture into the back of my mouth and take it. Don't like it, but I can do it, and no more dancing. I wouldn't be without this tincture because it does so much for health. Not only internally, but this was one of the things I put on my fingers when they tangled with the table saw. Stopped bleeding and pain. Zero infection, no scars. The hot pepper, DMSO and propolis is what I used. Even I am surprised at how effective these were.

 

Samala,

Renee

 

 

----

 

 

Duke Stone

9/10/2008 8:11:45 AM

oleander soup

Re: Re: Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oil

 

 

 

 

 

Samala:

It's the sugar not the chocolate and when you do it you'll get no benefit from the peppers.

Duke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

--- On Tue, 9/9/08, Gaiacita <gaiacita wrote:

Gaiacita <gaiacitaRe: Re: Melly - Habanero Peppers, Garlic and Cod Liver/Primorose oiloleander soup Date: Tuesday, September 9, 2008, 11:39 PM