November 19, 2015
(GreenMedInfo.com) You might like the spicy taste of cloves in your meal. But cloves have a deeper side: The ability to halt the growth of a number of types of cancers, including breast, pancreatic, liver, and ovarian cancers.
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So you like the taste of cloves as a spice? Turns out that cloves run deeper than taste. Quite simply, cloves are dried flower buds from a plant scientifically called Syzygium aromaticum L.
Cloves have been used for centuries in several traditional medicines, including Ayurveda and Traditional Chinese Medicine. They have also been used in Indonesian, Thai and Kampo medicine of Japan for centuries. This means that cloves have been clinically used as a medicine on billions of people for thousands of years.
Cloves have been used for numerous types of infections, including those caused by bacteria, viruses and fungi. They also have a way of deadening pain, which is why they are often used for relieving teeth infections. Traditional therapies have used cloves for gastrointestinal disorders, disorders of the kidneys and spleen, and for pain.
But because cancers are more of a modern disease, the use of medicinal herbs such as cloves has been overlooked as anticancer agents. Nonetheless, over a third of today’s anticancer agents are in fact based upon plant-derived pharmaceuticals.
As it turns out, cloves are not simply antibacterial, antifungal, antiviral and carminative: Cloves are also potent anticancer agents.
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