Dandelion Magic:
"Below is a touching and powerful story about a friend of mine who contracted Cancer several years ago. Because of fate or divine intervention... it really doesn't matter, he is now Cancer free. This is actually three articles, but well worth the read".... ~Richard
Hi, my name is Carl and I have been a musician and friend of Victor Wooten for many years.
Six years ago, I was diagnosed with advanced type-3 throat cancer. Even though it has a lower success rate, I decided to undergo radiation treatment rather than disfiguring surgery or debilitating chemotherapy. One of my neighbors told me about a 85-year-old farmer named George who cured his prostrate cancer with dandelion root powder. George was told by doctors he had maybe six months to live. I met with George and he told me that God inspired him to use the dandelion root powder. In thanks to God for saving his life he makes dandelion root powder to give away for free to all who need help. He helps hundreds of people some who were told they had no chance & were going to die within months, most of them are alive and well today .George is now 90 and its been 11 years since his diagnosis.
He gave me some and I started to take it along with my radiation treatments. The next 12 weeks were the hardest in my life, I lost over 60 lbs; it was very painful to swallow but I continued taking the dandelion root powder.
Now I am cancer free and feeling stronger than I ever have. I continue to take the dandelion root powder and I have told 2 friends about it that had cancer. They are both healthy now. I grow dandelions in my garden without any chemicals, fertilizers or pesticides added. In the fall I dig them up trying to get as deep as possible to obtain the whole root. I brush off some of the dirt but I do not
wash them, George stressed this when he told me how to do prepare the dandelions. I dry them at 95 degrees in a food dehydrator for about 5 days until they are brittle. Then I break them up and put them in a blender to grind to a fine powder and take 1/2 of a teaspoon daily. The powder can be kept for years if stored in an airtight container. I am living proof that nature can help heal cancer. If you have any questions or need more information feel free to contact me.
Carl Waters
777@stans.net HOW THE LORD TOLD ME TO CURE CANCER: By George Cairns
(Please save this page, as it won't be printed again by me. It may save your life or the life of a loved one or a friend. Anyone may reprint this if they print it word for word.) G.C.
Every week around 10,000 people die of cancer. Government figures show the death rate for cancer deaths has not changed in the last 10 years. Chemo and radiation only save around 10% of the people treated. So this shows our doctors don't have much to work with. As this article goes on, I will explain how God told me how to cure my cancer of prostate and colon cancer. Also, I will explain how to prepare this plant and how much to take. There is nothing to buy. For some reason, the Lord has picked me to carry these words to our. I am only the delivery boy, and none of this is my idea. I do believe every work I writ here and I'm living proof it works. The cost of printing is my thanks to God for giving me back my life and health.
A little over three years ago I was about done in with cancer. One morning as I was waking up and hoping the end would come soon, a voice came to me and said, “You have to do something about your prostate cancer. Take the root of the dandelion. Don't expect a miracle. It took you a long time to get in this condition.” Then the voice was gone, I thought the voice was kidding to use the dandelion. When this voice tells you to do something, you, you do it. You must do it, like writing this article. It is the last thing I ever expected to do. Then I thought he didn't tell me how much to take or how to prepare it. As soon as you could blink an eye, I know how much to take, how to prepare it and it would take 4 to 6 months to cure me. I also knew I wasn't to make a penny on it.
As soon as I got around that morning, I dug some roots and started to prepare it. About a week later I started taking it. Three weeks later the pain in my back and side was gone and my bowels had improved. Five and one half months later they could find no cancer problem in me at all.
I then wanted to find someone else to try it, and that was the biggest problem yet. Nobody seemed to want to help. When I told doctors they just smiled as if I were nuts. Finally I was telling a friend about it and he said he had a friend that was dying of lung cancer. He had it in both lungs and was bed ridden. They were tapping his lungs. He had been given 4 to 6 weeks to live. After he had been on this powder about 6 weeks, he was up and around doing his chores and driving his car. He went to his doctor's office and the doctor couldn't believe it. He took him to the hospital and gave him a CAT scan. He found no cancer lesions in his lungs and said it was a miracle. I then put and ad in The Northwest Herald offering it free and four people said they would try it. Slowly one person told another and it spread. There was a fair amount of people taking it for different kinds of cancer and several for other things. For instance, a man lost the use of his immune system and was told he wouldn't be able to work again for three years. In six months he is now working ½ days and feeling better. I know this is not a cure-all. It won't help everyone or all kinds of cancer. I know it is not a cure for skin cancer and it hasn't had much luck with brain tumors. There is a doctor in Boston , Massachusetts that has developed a vaccine that is doing great things. This has been successful with prostate, colon, breast, liver and best of all with lung cancer. Five people have taken it for lung cancer and all five have been cured once. The immune system controls the cancer cells in your body. As long as the immune is healthy, you don't usually have a cancer problem. When your immune system gets run down, it loses control of the cancer cells, and they start eating live cells and this is what they call cancer. This powder made from the dandelion root has something in it that builds up the blood and the immune system.
When the immune system is built up so far, it gets back control of cancer cells, and they do an about face and start cleaning up the mess they've made. This is why you must have a fair appetite because you body must build itself up and be healthy if your immune system is going to be strong. This will not work for people have lost their appetite are on strong Chemo. Doctors try to blast the cancer out of you body with Chemo or radiation. By doing so, it destroys your immune system and appetite. These are the most important things your body needs to beat cancer. Operations also knock the immune system haywire. That is why so many people that have operations for cancer find a short time later it has spread somewhere else.
Many of the worst diseases that have plagued the world have been cured quite easily. When I was a boy, women dreaded the goiter more than cancer. A little iodine in the diet cured that. For hundreds of years the most dreaded disease was leprosy and lockjaw. A doctor found he could produce penicillin from moldy bread and could cure them and many more things. How long has moldy bread been around? I'm sure scientists will find many uses for the powder made from the root of the dandelions besides cancer; I have already found it builds up the blood so you heal much faster.
To make the powder from the dandelion root you must follow my directions to the letter. Any change and it won't work. Dig a handful of dandelion roots any time of the year – it doesn't matter. Cut the leaves off just below the crown. DO NOT WASH . Then they must be dried around 100 degrees. I do it in an incubator with no water. You can also dry them under a heat light bulb that you raise or lower it so it's 100 degrees. You can also use the sun or in the attic if it's not too hot. It takes about 5 or 6 days in the incubator. I haven't done this all the way under the heat light. When you break a root and it snaps, it is ready to powder. Take an old iron frying pan and a clean hammer. Take one root at a time and place in the frying pan and start tapping. Don't hit it hard or it will fly all over the place. I put my hand around the root to keep most of it in the pan. If it sticks to the hammer and pan and doesn't crumble in your fingers, it isn't dry enough. Keep it up until you have enough to start. It takes about 20 minutes to ½ hour to prepare enough for a week. When you get used to it you can go much faster.
I have an old vessel that druggist used to pound pills, this goes much faster. DO NOT USE AN ELECTRIC GRINDER, it won't work if you do. You lose too much of the good part in the dust. You must do it as I have said or don't do it at all. I've tried shortcuts, but it seemed someone was looking over my shoulder and I know when I make a mistake. I'm just an old farmer and not a scientist, so I wouldn't know the correct amount to take on my own. Now take a little over ½ teaspoon once a day at any time and mix it with water, orange juice, etc. Do not use in soft drinks, liquor, or anything hot. When mixed, use all. Don't let it stand around. Keep the powder in a dry place, after taking it three or four days, you will feel good, but nothing else. That is because your blood is building up. When your blood is happy, you're happy. In most cases, this will build your immune system in from three days to three weeks to the point it takes back control of your cancer cells and thus the cancer stops spreading, in most cases it is going to help. There is no body feeling as it works. You just feel a little better each week. After three weeks most of the pain will be gone in your back and you'll know it's working if you had pain there like I did. If you have bone cancer in the spine, it will take three months to work. This is not an overnight cure. It took a while to get in this condition and it will take a while for your body to heal. The sooner you start, the quicker you will be over cancer. Young people heal faster than old people, but it will help at any age. I know because I'm 80 and have been taking it for over three years. No cancer has come back and no side effects except when my body has had enough, it lets me know by getting heartburn. Then I back off some. Some people get stomachaches when they need less. It also means your cancer is under control and you don't need as much. You will also find you probably won't catch a cold while you are taking it full strength.
The biggest enemy for this root is Chemo. The stronger the Chemo, the less chance the powder has to help you as Chemo tears your immune system and appetite down, two of the most important things you need to cure cancer. There is only a ten percent chance Chemo will cure you. With no Chemo, your chances are from 75 to 80% but you must take it every day. Don't let your doctor give you that old threat if you turn him down that goes ‘If you want to throw your life away, I can't stop you'. Just remember that 90% of the people that take his advice and take Chemo are in the cemetery. Don't blame the doctor, he is doing his best with what he has to work with or you could ask for a written guarantee.
I have only mentioned cancers that I know people have had and used this root. It should help pancreas cancer if taken before the appetite is gone and most body cancer. This is a food, not a drug. It shouldn't interfere with medicine your doctor may be giving you. Only two doctors have told patients to keep taking the powder when they have made a miracle recovery. The rest of the doctors have run the powder down and blasted the people even if the cancer has disappeared. The medical world is not going to accept this easily.
Going back to not washing the roots and leaving a little soil on them. It is for your own good. A good bit of immunity comes from the soil. It starts as soon as you are born. Your fingers touch something and you put them in your mouth. A little dirt at first, and more as your grow older and start crawling. Then everything you touch goes in the mouth. When children go outside to play and when they come in, they are the dirtiest around the mouth and hand. The hands go in their mouths no matter how dirty they are. Many diseases and bacteria live in the ground, but they don't seem to cause any trouble but it does build up the immune system. Some animals can't live if they don't eat a certain amount of soil if you read this article over, you will see it all goes back to common sense. I wish all of you people with cancer or other problems the best.
George Cairns (815) 338-1626
or send self-addressed envelope to: 708 Hughes Road , Woodstock , IL 60098
The dandelion root powder you can buy at a Health Food Store is not made the same way. It is not known to help cancer.
HOW TO MAKE DANDELION ROOT POWDER: By George Cairns
To make dandelion root powder, let's start at the beginning. This would be collecting the seed. The seed is at the base of the white fluffy crown that appears when the yellow flower matures. Blow on them and they fly away. These little seeds do not grow until the next spring. I collect the seeds in May and June, then I put them in the freezer. This way you fool Mother Nature, as the seeds must freeze before they grow. This way you can grow the seed the same year you collect then. Work up the land where you are going to plant them and spread the seeds on top of the ground and rake them in very lightly and water. I usually plant the seeds in August.
I dig up the seedlings the next April. I try to do all my transplanting in April as by the end of April they start blooming, which takes the energy away from making roots. It's a good thing to pick the buds off for the first couple months. When I did the seedlings up in April, I plant them about 6 inches apart in rows 18 to 20 inches apart. I hoe them when needed and keep the weeds and grass out of them. After about 2 months you won't be able to hoe as they will cover the ground. Then I pull the weeds and grass out of the bed. Water when needed.
I usually start digging them up in October. By this time some of the roots will be 1 inch in diameter. I shake off most of the dirt and slice lengthwise the bigger roots to about ¼ inch so they will dry evenly. To dry them I use a forced-air incubator without any water in it. I set the incubator at 100 degrees or a little less. It takes about 5 days until they are ready to grind. You can use a dehydrator, set around 100 degrees. If it doesn't have setting, don't use it. You can also dry in the sun if you put them in something the wind can blow through, life a small potato or onion sack. Hang them in the sun but take them down in late afternoon and put in a plastic sack and tie it. If you don't they will pick up moisture and you will be back where you started. Then put them out the next day when the sun in up. Once you have heat in the house, it's no trouble, as they will dry OK most anywhere there is heat, like near a register or stove. The excess dirt will pop off as they dry. Mother Nature knows how much to leave. If the roots are very clean, add a little dirt, as this powder won't work without the dirt.
When you make powder, try not to lose anything. Pound the roots flat, then put in an electric coffee grinder for 25 seconds and you have powder. You can also keep pounding and crumbling until you have it the right fineness. What I did for a long time, a friend gave me a cast iron pestle and mortar. With this you can get it down as fine as you wish.
To store, put in an airtight jar and fill as near to the top as possible. I've kept it 10 months this way. Also, keep in a dry place.
If you have any questions, call or write to:
George Cairns
708 South Hughes Road
Woodstock , IL 60098
1-815-338-1626
Our Decrepit Food Factories:
By Michael Pollan Published: December 16, 2007 The New York Times
The word “sustainability” has gotten such a workout lately that the whole concept is in danger of floating away on a sea of inoffensiveness. Everybody, it seems, is for it whatever “it” means. On a recent visit to a land-grant university's spanking-new sustainability institute, I asked my host how many of the school's faculty members were involved. She beamed: When letters went out asking who on campus was doing research that might fit under that rubric, virtually everyone replied in the affirmative. What a nice surprise, she suggested. But really, what soul working in agricultural science today (or for that matter in any other field of endeavor) would stand up and be counted as against sustainability? When pesticide makers and genetic engineers cloak themselves in the term, you have to wonder if we haven't succeeded in defining sustainability down, to paraphrase the late Senator Moynihan, and if it will soon possess all the conceptual force of a word like “natural” or “green” or “nice.”
Confucius advised that if we hoped to repair what was wrong in the world, we had best start with the “rectification of the names.” The corruption of society begins with the failure to call things by their proper names, he maintained, and its renovation begins with the reattachment of words to real things and precise concepts. So what about this much-abused pair of names, sustainable and unsustainable?
To call a practice or system unsustainable is not just to lodge an objection based on aesthetics, say, or fairness or some ideal of environmental rectitude. What it means is that the practice or process can't go on indefinitely because it is destroying the very conditions on which it depends. It means that, as the Marxists used to say, there are internal contradictions that sooner or later will lead to a breakdown.
For years now, critics have been speaking of modern industrial agriculture as “unsustainable” in precisely these terms, though what form the “breakdown” might take or when it might happen has never been certain. Would the aquifers run dry? The pesticides stop working? The soil lose its fertility? All these breakdowns have been predicted and they may yet come to pass. But if a system is unsustainable — if its workings offend the rules of nature — the cracks and signs of breakdown may show up in the most unexpected times and places. Two stories in the news this year, stories that on their faces would seem to have nothing to do with each other let alone with agriculture, may point to an imminent breakdown in the way we're growing food today.
The first story is about MRSA, the very scary antibiotic -resistant strain of Staphylococcus bacteria that is now killing more Americans each year than AIDS — 100,000 infections leading to 19,000 deaths in 2005, according to estimates in The Journal of the American Medical Association . For years now, drug-resistant staph infections have been a problem in hospitals , where the heavy use of antibiotics can create resistant strains of bacteria. It's Evolution 101: the drugs kill off all but the tiny handful of microbes that, by dint of a chance mutation, possess genes allowing them to withstand the onslaught; these hardy survivors then get to work building a drug-resistant superrace. The methicillin-resistant staph that first emerged in hospitals as early as the 1960s posed a threat mostly to elderly patients. But a new and even more virulent strain — called “community-acquired MRSA” — is now killing young and otherwise healthy people who have not set foot in a hospital. No one is yet sure how or where this strain evolved, but it is sufficiently different from the hospital-bred strains to have some researchers looking elsewhere for its origin, to another environment where the heavy use of antibiotics is selecting for the evolution of a lethal new microbe: the concentrated animal feeding operation, or CAFO.
The Union of Concerned Scientists estimates that at least 70 percent of the antibiotics used in America are fed to animals living on factory farms. Raising vast numbers of pigs or chickens or cattle in close and filthy confinement simply would not be possible without the routine feeding of antibiotics to keep the animals from dying of infectious diseases . That the antibiotics speed up the animals' growth also commends their use to industrial agriculture, but the crucial fact is that without these pharmaceuticals , meat production practiced on the scale and with the intensity we practice it could not be sustained for months, let alone decades.
Public-health experts have been warning us for years that this situation is a public-health disaster waiting to happen. Sooner or later, the profligate use of these antibiotics — in many cases the very same ones we depend on when we're sick — would lead to the evolution of bacteria that could shake them off like a spring shower. It appears that “sooner or later” may be now. Recent studies in Europe and Canada found that confinement pig operations have become reservoirs of MRSA. A European study found that 60 percent of pig farms that routinely used antibiotics had MRSA-positive pigs (compared with 5 percent of farms that did not feed pigs antibiotics). This month, the Centers for Disease Control and Prevention published a study showing that a strain of “MRSA from an animal reservoir has recently entered the human population and is now responsible for [more than] 20 percent of all MRSA in the Netherlands.” Is this strictly a European problem? Evidently not. According to a study in Veterinary Microbiology, MRSA was found on 45 percent of the 20 pig farms sampled in Ontario, and in 20 percent of the pig farmers. (People can harbor the bacteria without being infected by it.) Thanks to Nafta, pigs move freely between Canada and the United States. So MRSA may be present on American pig farms; we just haven't looked yet.
Scientists have not established that any of the strains of MRSA presently killing Americans originated on factory farms. But given the rising public alarm about MRSA and the widespread use on these farms of precisely the class of antibiotics to which these microbes have acquired resistance, you would think our public-health authorities would be all over it. Apparently not. When, in August, the Keep Antibiotics Working coalition asked the Food and Drug Administration what the agency was doing about the problem of MRSA in livestock, the agency had little to say. Earlier this month, though, the F.D.A. indicated that it may begin a pilot screening program with the C.D.C.
As for independent public-health researchers, they say they can't study the problem without the cooperation of the livestock industry, which, not surprisingly, has not been forthcoming. For what if these researchers should find proof that one of the hidden costs of cheap meat is an epidemic of drug-resistant infection among young people? There would be calls to revolutionize the way we produce meat in this country. This is not something that the meat and the pharmaceutical industries or their respective regulatory “watchdogs” — the Department of Agriculture and F.D.A. — are in any rush to see happen.
he second story is about honeybees, which have endured their own mysterious epidemic this past year. Colony Collapse Disorder was first identified in 2006, when a Pennsylvanian beekeeper noticed that his bees were disappearing — going out on foraging expeditions in the morning never to return. Within months, beekeepers in 24 states were reporting losses of between 20 percent and 80 percent of their bees, in some cases virtually overnight. Entomologists have yet to identify the culprit, but suspects include a virus, agricultural pesticides and a parasitic mite. (Media reports that genetically modified crops or cellphone towers might be responsible have been discounted.) But whatever turns out to be the immediate cause of colony collapse, many entomologists believe some such disaster was waiting to happen: the lifestyle of the modern honeybee leaves the insects so stressed out and their immune systems so compromised that, much like livestock on factory farms, they've become vulnerable to whatever new infectious agent happens to come along.
You need look no farther than a California almond orchard to understand how these bees, which have become indispensable workers in the vast fields of industrial agriculture, could have gotten into such trouble. Like a great many other food crops, like an estimated one out of every three bites you eat, the almond depends on bees for pollination. No bees, no almonds. The problem is that almonds today are grown in such vast monocultures — 80 percent of the world's crop comes from a 600,000-acre swath of orchard in California's Central Valley — that, when the trees come into bloom for three weeks every February, there are simply not enough bees in the valley to pollinate all those flowers. For what bee would hang around an orchard where there's absolutely nothing to eat for the 49 weeks of the year that the almond trees aren't in bloom? So every February the almond growers must import an army of migrant honeybees to the Central Valley — more than a million hives housing as many as 40 billion bees in all.
They come on the backs of tractor-trailers from as far away as New England. These days, more than half of all the beehives in America are on the move to California every February, for what has been called the world's greatest “pollination event.” (Be there!) Bees that have been dormant in the depths of a Minnesota winter are woken up to go to work in the California spring; to get them in shape to travel cross-country and wade into the vast orgy of almond bloom, their keepers ply them with “pollen patties” — which often include ingredients like high-fructose corn syrup and flower pollen imported from China. Because the pollination is so critical and the bee population so depleted, almond growers will pay up to $150 to rent a box of bees for three weeks, creating a multimillion-dollar industry of migrant beekeeping that barely existed a few decades ago. Thirty-five years ago you could rent a box of bees for $10. (Pimping bees is the whole of the almond business for these beekeepers since almond honey is so bitter as to be worthless.)
In 2005 the demand for honeybees in California had so far outstripped supply that the U.S.D.A. approved the importation of bees from Australia. These bees get off a 747 at SFO and travel by truck to the Central Valley, where they get to work pollinating almond flowers — and mingling with bees arriving from every corner of America. As one beekeeper put it to Singeli Agnew in The San Francisco Chronicle, California's almond orchards have become “one big brothel” — a place where each February bees swap microbes and parasites from all over the country and the world before returning home bearing whatever pathogens they may have picked up. Add to this their routine exposure to agricultural pesticides and you have a bee population ripe for an epidemic national in scope. In October, the journal Science published a study that implicated a virus (Israeli Acute Paralysis Virus) in Colony Collapse Disorder — a virus that was found in some of the bees from Australia. (The following month, the U.S.D.A. questioned the study, pointing out that the virus was present in North America as early as 2002.)
“We're placing so many demands on bees we're forgetting that they're a living organism and that they have a seasonal life cycle,” Marla Spivak, a honeybee entomologist at the University of Minnesota , told The Chronicle. “We're wanting them to function as a machine. . . . We're expecting them to get off the truck and be fine.”
We're asking a lot of our bees. We're asking a lot of our pigs too. That seems to be a hallmark of industrial agriculture: to maximize production and keep food as cheap as possible, it pushes natural systems and organisms to their limit, asking them to function as efficiently as machines. When the inevitable problems crop up — when bees or pigs remind us they are not machines — the system can be ingenious in finding “solutions,” whether in the form of antibiotics to keep pigs healthy or foreign bees to help pollinate the almonds. But this year's solutions have a way of becoming next year's problems. That is to say, they aren't “sustainable.”
From this perspective, the story of Colony Collapse Disorder and the story of drug-resistant staph are the same story. Both are parables about the precariousness of monocultures. Whenever we try to rearrange natural systems along the lines of a machine or a factory, whether by raising too many pigs in one place or too many almond trees, whatever we may gain in industrial efficiency, we sacrifice in biological resilience. The question is not whether systems this brittle will break down, but when and how, and whether when they do, we'll be prepared to treat the whole idea of sustainability as something more than a nice word.
Copyright 2007 The New York Times Company
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