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Starris, I can also say that when my wife and I have grown lettuce, or peppers or tomatoes or kale in our home garden, that those vegetables, when washed, dried and kept refrigerated, have easily

Starris, Hi. What do you mean, please, by "I only know about it from work."? Such is not the case where I live. Here in Illinois, potatoes do not have inner brown spots, and here the only store that

No I think that when someone is talking about cabbage juice that has been cultured should say instead "cultured cabbage juice" and not just "cabbage juice". Anna

Statistics can be depressing if you pay attention to them. We are each individuals, and we are all different. The fact that we are doing things like FO/CC and other things to improve our outlook means

Trader Joes has yogurt from Greece, the brand is called Fage. It tastes very different from American yogurts, it has a much thicker consistencey and is not slimy like American brands. It actually

I only know about it from work. Our organic veggies wilted and went bad in hours to days because we didn't use it. Grocery stores sell veggies two weeks old that still look fresh . . . look how long

also turned up nothing. That is strange. Where did you hear or read about the phenomenon of supposed spraying of store bought vegetables with a "chlorine-like enzyme inhibitor" please?

nothing. I should certainly think, if this was a wide=spread practice that there would be at least one site coming up on the first page of my search describing such a phenomenon...?

I have never heard of this "chlorine-like enzyme inhibitor" being used on "all store-bought veggies." Certainly it cannot be totally potent, as storebought carrots with tops will still sprout,

call for soured or cultured cabbage juice, not just fresh cabbage juice. I am glad you are healing, but it is in fact you, if anyone, who may be confusing fellow readers. I do strongly suggest that

Anna, In case someone should misunderstand your post. Low levels of sulphured proteins are found in many foods. Likewise, the vegetables you mention do contain sulphured proteins but it is very low...

I'm late on this thread, but maybe store bought cabbage doesn't have it's enzymes because, like all other grocery store veggies, it's treated with a chlorine-like enzyme inhibitor to reduce spoilage

Yes, Wilhelm. That needs to be the philosophy of anyone with cancer who expects to heal from it. Those statistics regarding who lives how long with what kind of cancer are put together by people who

Harry, where did JB says that you should not take FO alone? I am pretty sure she suggested the intake with Quark because of a better and faster assimilation in the body, but I can't remember having

Its Tim, I guess 10am is breakfast time for me. Yes thats correct the mueli isnt enough to fill me up. Maybe I'll try and add more. Thanks Hansen consumed mid morning (about 10:00 am), not at

There are sulphurated proteins in cruciferous vegetables (cabbage, brussel sprouts, brocolli etc.) also there is sulphur in the alium family( onions, garlic, leek, etc) these will deactivate the

I juice cabbage leaves and call it cabbage juice, what you are drinking is "cultured cabbage juice". Please use the correct terminology, so as not to confuse fellow readers. I cannot help you with

Very well said Mike. Wilhelm Vanessa, You wrote: I hope you're not accepting such a dismal prognosis as reality. You're here, you're already eating well, you're still learning. I have a hard time

Wilhelm, I have searched the archives but I can't find a letter you wrote explaining how the fo/cc mixture oxygenates the blood - how that works and how antioxidants are counter productive. Do you

Hi Neenah, you can add a link or a URL address, but you cannot add an attachment, they are automatically deleted by the Yahoo computer. Wilhelm I joined the group recently. In my first post, I invited