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Measures to prevent cancer disease by eating the installation 7

  3. Wheat Germ Products

      Wheat germ is a by-product of wheat milling process. They have an exceptional nutritional value (herb seeds deposited in the most important biological product), but also a remarkable therapeutic potential (polyneuritis, eczema, bronchitis, certain digestive diseases, etc.).
      Studies undertaken after 10-15 years have revealed the existence in the wheat germ cell factors that increase resistance against malignant degeneration. Some of them are represented by vitamin E, selenium and zinc. They are found in higher concentration than in grains of wheat, flour and bran. This increases the efficiency of antioxidant phenolic compounds and thus decreases free radicals induced by carcinogenic potential.
      Given the special nutritional properties, wheat germ are used to obtain a wide range of foods. For use in human nutrition but is required in achieving a high purification antinutritive inactive substances present in wheat germ. In order to achieve high purification can be used conventional methods of separation employed in the milling industry. Inactivating substances present in germ antinutritive is a dry frying or germs autoclaveaza to 1200C for 20-45 minutes. Dry roasting leads to obtain a product with superior food value obtained by the autosave. By thermal treatment, wheat flour is lighter and gets canned a pleasant aroma.
   4. Yeast

      The yeast is a valuable product, a chemically complete harmony, able to provide the body with a wide range of nutrients, energy value, and nutritional therapy in certain situations. Regarding the latter, yeast has proven beneficial influence of a remarkable group of diseases: obesity, diabetes, atherosclerosis, hunger, liver diseases, inflammatory nervous system diseases, etc..
      In the last two decades experimental and clinical results of yeast I find use in prophylactic therapy of cancer disease. It can however be utilized in correcting the nutritional deficit of patients with malignant degeneration.
      Frenatoare influence on carcinogenesis is due in part to supply large quantities of glutathione. This contributes to cell protection against various potentially carcinogenic peroxides. Ries that glutationoxidazei glutathione, the enzyme appreciated by some authors as the most effective means of protection against peroxidation.

      Glutationoxidazei activity can be enhanced if the selenium intake is adequate (glutationoxidaza is a selenoenzima). For this purpose, considering the great capacity of yeast to form complexes with metals, we obtained a selenium-enriched yeast. In this way the body are given large amounts of glutathione and selenium, which mpreste peroxide neutralizing biological potential carcinogens.
      The amount of yeast recommended for daily consumption amounted to 35 grams.

Measures to prevent cancer disease by eating the installation 6

In the following we present the main products involved in the protection of natural anticancer nutrients.

   1. Vegetables and fruit

      Vegetables and fruits consumed daily and carry a significant proportion antimalign a protective role by increasing both the anticancer substances containing it, and by limiting the volume on which a train involved in the carcinogenesis of other food categories (meat of excess fat increased quantity, etc.)..
      It is estimated that the potential anti-cancer is higher in comparison with the colorless colored vegetables. It seems that some vegetable dyes possess antitumor properties. An example of this is the betalaines, specific color red beet. It occurs on breathing malignant cells that disrupt. Also, carotene (in blocking proliferation of malignant occurs), is concentrated mainly in vegetables red, orange, green. Important sources of carotene are carrots, red peppers, tomatoes, herbs, peaches, apricots.
      An important role in cancer protection is awarded and fruits rich in polyphenols especially bioflavone natural (ie grapes, blueberries, blackberries, etc.)..
      Bioflavonele systems involved in neutralizing activity carcinogens.
      Along with them are found in vegetables and fruits isothiocyanate, phenolic antioxidants and indoles, whose anticancer action that occurs when vegetables containing them are consumed before or simultaneously with carcinogenic product.
      Vegetables and fruits are also an important source of dietary fiber, whose role in the prevention cancerogenozei directly induced food has already been mentioned. Unlike those from grain, they have a finer structure and therefore are more easily tolerated. The vegetables and fruits more involved in protecting anticancer mention garlic, wheat germ, apples, carrots, spinach, leaf beet, cabbage, lettuce, macesele, blueberries, grapes, blueberries, etc.. Special attention lately is acordain beetroot juice (100ml three times a day) and that of barley (diluted in water to drink apple juice, 3 times a day, a cup)
   2. Ocean Fish

      Studies conducted over the past five years have revealed deep sea fish as a food source not only for protection against atherogenesis, but also against cancer disease. Evaluation of breast cancer incidence in Greenland Eskimos showed low levels of disease categories among the population, although very high consumption of fat (70% of caloric intake, fat lipids from fish and other marine animals rich in polyunsaturated fatty acids ). As it is known that excess fat promotes malignant degeneration was raised splitting anti-cancer factors. Researches have shown that protection is offered even by some fatty acids in fish fat. It eicosapentaenoic acid and docosahexaenoic acid. It was noted that as the diet contains unsaturated fatty acids and omega-6 group (eg linoleic and arachidonic acid), the higher the risk of breast cancer is more pronounced. Supplementing the diet with unsaturated fatty acids omega-3 group (eg eicosapentaenoic acid and docosahexaenoic) noted the risk diminishes. It is important that anti-cancer fatty acid intake to be large enough to offset the effects of omega-6 group. The main natural food source that can provide large amounts of eicosapentaenoic acid and dococahexaenoic is ocean fish.

Measures to prevent cancer disease by eating the installation 5

Vitamin E (tocopherols) malignizarii reduce risk by blocking free radicals (some potentially carcinogenic), by decreasing the formation of nitrosamines (competitive with amines, vitamin E reacts with nitrite) and the anticancer effects of selenium potentate.
It is estimated that malignant degeneration of protection against the use of high doses of vitamin E (1,000 mg / kg) is not superior to the use of moderate doses (30 mg / kg).
To ensure a diet as rich in vitamin E content of tocopherols must consider nutritional products, the share that can make eating foods rich in vitamin E, its losses during the manufacturing processes of food or time culinary cooking and food preferences of subjects.
It prefers the use of vitamin E from food provided because this is more physiological and, on the other hand natural Tocopherols activity is greater than their synthesis.
In general, the contribution of tocopherols depends on the amount of fat in the diet (with diet as unsaturated fatty acids in an amount greater, the greater the body's need for vitamin E), gender (vitamin E requirement higher in women), season (higher vitamin is necessary spring), etc.. The main dietary sources of tocopherols are the nutritional products of plant origin. The highest concentrations are found in vegetable oils (especially the corn germ), the fresh fruit oil, roasted (peanuts, walnuts, almonds) and wheat germ.
It is estimated that the seeds of edible plants contain more vitamin E than the seeds of their own.

Selenium


Epidemiological studies have shown an inverse correlation between selenium intake and cancer mortality. Also, it was observed that reducing the serum level of selenium is associated with a greater frequency of metastasis, multiple primary tumors, the malignant recrudesce and shortening the average duration of survival. The mechanisms by which selenium occurs in cancer risk reduction are partially known. They include increasing the absorption of vitamin E (tocopherol block free radicals, decreases the formation of nitrosamines), the increased activity glutationoxidazei (which is involved in removing a selenoenzima hidroxiperoxizilor, substances with carcinogenic potential), the inhibition of substrate binding of certain carcinogens and inhibit cell promotion phase of carcinogenesis

Food sources rich in selenium are the bones of fish flour, seafood (especially oysters), kidney, liver, meat, whole grains, egg yolk, garlic. Fruits and vegetables (especially tomatoes and onions) is poor in selenium sources.


Natural Foods Featured in cancer prevention.

In terms of industrialized society today, when the intake of biologically active substances is more necessary than energy intake, some foods are used not only for its nutritional properties, and anticancer protection it offers.
Fear malignant degeneration impact imposed on certain categories of population rations introduction of products with proven qualities anticarcinogene. An example of this is the garlic odor whose previously limited its current use. The fact that it delays the appearance of tumors (due to a substance called allicin), also holds the hypotensive and cholesterol-lowering properties, has led to more frcevent garlic used in the menus. The interest for this product has led to conducting research to obtain odor-free varieties that can then be consumed more frequently and in large quantities. So far can not tell whether these varieties have retained and therapeutic qualities.
We mention that reduce the risk of malignant degeneration is achieved not only by eating foods that contain proven anti-cancer substances, but also by using nutritional products with fewer implications for cancer (to restrict the consumption of meat, fats, smoked and salted, fried foods, etc.. And what increase consumption of vegetables, fruit, cereal, etc.).

Measures to prevent cancer disease by eating the installation 4

The amount of vitamin A in meat, offal, egg yolk and dairy products is not constant, being generally higher in summer than in winter.
Onions, cucumbers, as well as some fruit (apples, pears, walnuts, raisins, peanuts, plums, peaches, cherries, rose hip, raspberry, strawberry, lemon, orange, pineapple, grapefruit, blueberries) contain small amounts of carotene ranging from 0, 1 to 0.5 mg%.
In leaves of various products consumed in human food, the concentration of carotenes is 5-50 times higher in these issues (leaf blade) than the rest of the leaves. Also, the leaves are green when, contain very few carotenoids. As they ripen, provitamins enrichment, their distribution is more pronounced in epicardial than the flesh. For example, bananas have five times and six times as many pears carotene in the peel than in pulp.
Carrot is one of the foods rich in carotenes (60-100mg / g fresh carrots). It is estimated that a ton of carrots can be extracted about 30 grams of beta-carotene. In cereals (wheat, rye), carotene is found in concentrations of 130-150g/100 g product. By grinding wheat and white flour to obtain the amount of provitamins decreases to extinction (the more bread is white, so carotene content decreases more obvious). Potatoes contain only traces of carotenes.
Preserving vegetables and fruit collected for a longer period leads to the loss content in provitamins due to oxidative processes. Thus, if the carrots, after 120 days storage at 00C, the concentration of carotenoids decreased from 18 mg to 13.4% on the product fresh preserved mg% on the product.

A rich source of beta-carotene in an extract of sea buckthorn oil is also white.

Vitamin C (ascorbic acid) is one of the most studied nutrients in terms of anti-cancer protection. The mechanisms by which it exerts this role are manifold. First antioxidative action to reduce the number of free radicals harmful genetic material (some potentially carcinogenic).
Vitamin C's competition is also available with amines to nitrites, thus preventing formation of nitrosamines (carcinogenic substances with demonstrated). Experimental studies on animals show that coadministration of ascorbic acid precursors of nitrosamines ensure protection of animal cancer 100% if vitamin C is used in large quantities 90mg/Kg body. If ascorbic acid is administered after the formation of nitrosamines, the anticancer effect or disappears. Some authors insist that vitamin C could inhibit the malignant influence of nitrosamines, even after showing them a degree of protection form cancer.

Vitamin C also promotes the metabolism of a wide range of carcinogens.
By stimulating the immune defense system, vitamin C is involved in initial forms of destruction of malignant cells undergo mutation.
Considering the influence of anticancer asorbic acid, diet should provide adequate amounts of vitamin C. They have not been accurately established, but after some authors, they amount to approximately 200 mg / day.
The main source of vitamin C is represented by fruits and vegetables [3].

Measures to prevent cancer disease by eating the installation 3

4. Ensuring a high consumption of food with potential anticancer substances.

A large number of substances show anti-cancer food. Among them is included in dietary fiber, vitamin A, C, D, E, selenium, calcium and zinc, izotiocianatii, bereaved, flavanols, phenols, protease inhibitors, some amino acids etc..
Dietary fiber polysaccharides are components of plants that can not be subject to digestion in the small intestine (except for some limited degradation of pectin). Some of them can be degraded in the colon.
Some dietary fibers have a structural role in plant sources of origin, is also insoluble in water. They are represented by cellulose, hemicellulose and lignin and are found mainly in grain intake, bran and bread.
Another part of dietary fiber have a role in repair of damaged areas of plants and are water soluble. They consist of pectins, gums, mucilages and some hemicelluloses. It is found mainly in vegetables, lentils, dry beans and peas, fruit (especially apples and citrus fruit), oats, rice, roots, green leafy vegetable.
The first category of dietary fiber formation occurs in fecal bowl and stimulating intestinal peristalsis.
A second type of fibers form gels seize some of the substances in the intestinal lumen.
Both types of fibers through different mechanisms involved in anticancer protection.
Besides the phenomenon of dilution of fecal carcinogens in the bowl, occurring dietary fiber in lowering cancer risk by accelerating intestinal transit. Hemicelulozele intervene on it, cellulose and lignin. As transit time is prolonged, the higher the risk is more pronounced colonic carcinogenesis. Shorten the transit time decreases microbial action on the substrates available to decrease the production of substances consecutive malignant. Also diminishes intestinal mucosal exposure to the action of carcinogens.

Increasing dietary fiber consumption by fermenting components (especially gums) reduce intestinal pH thereby inhibiting dehydrogenase nuclear reactions taking place at a neutral or alkaline pH. In this way prevents the transformation of bile aciziolor acting carcinogenic compounds. Simultaneously, high dietary fiber intake increases the formation of butyrate, which protects the lining of the colon malignant transformation. Also, lower level of free ammonia, which may be a risk factor of carcinogenesis.
Increased consumption of dietary fiber provides an additional degree of protection in terms of anticancer and drive the faeces of a higher proportion of fat consumed. This limits the weight gain (fat, have high energy). Increased intake of dietary fiber also rapidly induces a feeling of fullness, preventing additional caloric consumption. We recall that between excess weight and the incidence of carcinogenesis there is a positive correlation.
Eating foods rich in fiber also reduces the level estracardiolului plasma, which limits the risk of breast malignant degeneration.
A final important aspect of increased consumption of dietary fiber is that a greater proportion of bile acids are trained outwards thus limiting substrate, subjected to microbial flora, to generate some of the carcinogens. Bile acid-binding process is most pronounced in the case of lignin, and to decrease in order to guar gum, pectin and hemicellulose.

As a general indication of increased dietary fiber intake, recommended intake of bread instead of white bread, whole grains instead of refined grains, nuts and seeds instead of fruit juices, added to the menus of vegetables (especially cabbage , peas, beans, lettuce, spinach, potatoes) bran.
Vitamin A is considered to be an important factor for malignant degeneration important safeguards. Numerous clinical and experimental observations have shown an inverse relationship between intake of vitamin A and risk malignizarii.
It is found that the highest amounts of vitamin A found in liver of certain creatures. It provides vitamin A by eating liver or the body itself (eg liver, veal, beef, pork) or the oil extracted from it (eg cod liver oil contains 85 000 IU of vitamin A per 100 g product) .

Measures to prevent cancer disease by eating the installation 2

3. Reducing excess weight is associated with lower mortality from cancer.

This is due in part to the fact that Corprate weight reduction involves reducing calorie intake, which implies a considerable decrease in dietary fat and meat (their role in carcinogenesis has already been mentioned).
As above mentioned, the prevention and combating obesity is a way of reducing the incidence of cancer disease. It appeals to that effect feeders and exercise regime. It primarily aims at reducing fat intake. In obese diet allows a lipid ratio of 0.7 - 0.8 g / kg ideal body weight (average 40-50 g fat / day, which includes the quantity and fat "invisible", ie those contained in various foods. This ratio should include, in equal measure, animal fat and vegetable fat-soluble vitamins to be insured and essential fatty acids.
Dietary protein intake should be high rims minimum physiological nitrogen ration of 1 g / kg, namely in the amount of up to 1.5 g / kg ideal body weight. This is because, in general, nitrogen deficiency are obese. Duration in energy restricted diets to avoid the use of protein for energy purposes, it takes a minimum ratio of glucose (2 g carbohydrate for at least 1 g protein).

Carbohydrate intake should be restricted to 120-140 carbohydrates per day (minimum contribution is around 100 g per day). They come from vegetables, fruit and bread, food that contains a set of principles and role of dietary prevention malignizarii (dietary fiber, certain vitamins and minerals).
Reducing alcohol consumption is another way to reduce the risk carcinogenesis. Free chronic alcoholism vitamin and mineral imbalances that favor a malignant process indirectly. Pertubarile vitamins and minerals are more pronounced if the liver is associated postetanolica suffering. Related to retain vitamin imbalances and affect those with a role in protecting anticancer vitamins (eg vitamin C is low at 50% of ethyl; reserves of vitamin A in the body are reduced by 5 to 10 times more than in those neetilice; in conditions as alcoholism vitamin D vitamins mentioned above is provided by small amounts of food intake, is also more difficult to absorb - also takes her loss decreased metabolic activation, vitamin B6 in the diet is harder released in the presence of alcohol and its active form is easily degradable, etc..). Mineral metabolism is linked to an increase in absorption of iron accumulation predominantly whose liver with ethanol-induced liver pain, it seems, according to some authors, in a certain stage, to facilitate the formation of liver cancer.

Measures to prevent cancer disease by eating the installation

1. Avoiding foods high in carcinogenic substances directly.

 
This measure is aimed primarily dietotherapy persons at high risk for cancerization. Avoid or eat occasionally in small quantities, foods rich in polycyclic aromatic hydrocarbons, nitrosamines, food additives and contaminants potentially carcinogenic. Similar measures are taken in the case of native foods containing certain substances with carcinogenic potential.

2. Measures for reducing diet therapy nutrition indirectly induced carcinogenesis.

Have announced measures to reduce the fat and protein consumption, decreased body weight, alcohol and salt consumption, increased intake of dietary fiber, removing some micronutrients deficiency.
Reducing fat intake decreases the risk of malignant disease by reducing the production of carcinogenic precursors (bile acids and cholesterol) by increasing the share at the expense of the aerobic microbial flora anaerobes (especially lower Clostridiile paraputrificum involved in changing and getting consecutive aciziolor bile produced acting carcinogen verified) by reducing the estrogen hormone production (involved in uterine and breast cancer) and by decreasing the availability of peroxide carcinogens which are inevitable during storage and processing of dietary fat.

Currently it is recommended that the fat consumed was represented only 30% of lipid intake from 40% to not much care how. This measure not only reduces the risk of carcinogenesis, but also that of atherogenesis. For this you need to ingest a small amount of fried foods (by heat-treating process of a significant proportion of fat used in frying food enters the cooking), to use lean meats and dairy fat, to decrease the consumption of butter, lard , bacon, cream and desserts very fat.
While decreasing overall fat intake, and changes must be made on the types of fat that enters the food ration. This was necessary as a result of epidemiological and experimental studies have shown that some fatty acids can promote or inhibit tumor growth. Thus, increased cancer risk is involved in the consumption of saturated fatty acids and some polyunsaturated ones (for colon cancer risk seems to be linked more than the intake of saturated fats polyunsaturated fats). By contrast, adiminstrarea polyunsaturated fatty acids omega-3 group decreases the risk of cancer. Interestingly, in cases of malignant disease as an important role in atherogenesis plays nesaurati high proportion of omega 6 fatty acids compared to omega 3. For these reasons the introduction of regular feedings of fish oil rich in polyunsaturated fatty acids omega-3 group, would reduce the risk of both degenerative diseases.

Use of fish oil should be done not long after its extraction. As the shelf is higher, the more protective anticancer effect or decreases after a certain period there is a risk to gain procancerigene effects.
On the other hand, fish oil or vegetable oils used in preparation of lipid peroxides give rise to heat, chemicals that can cause disruption of cellular structures. Systemic use of fats in the diet can overcome peroxide body's natural antioxidant capacity allowing them to exercise their harmful effects (including cancer). And lipid peroxides can form during prolonged storage of food, but their production during thermal processing is pronounced.
Experimental studies done recently found that increased calcium intake to ensure a degree of protection to import exert carcinogenic effect of bile acids. Administration of 1.25 g of calcium daily reduces colonic crypt epithelial proliferation in subjects at increased familial risk for colon cancer. Starting from these observations, some authors recommend using a diet with higher calcium content.

Combating excessive protein consumption is another way to diet therapy to reduce the risk of food-carcinogenesis. As mentioned before, some of the proteins in foods provides the necessary support amines formation coupled with nitrite, lead to the synthesis of carcinogenic nitrosamines. Also, ingestion of large amounts of meat fat intake involving growth, whose action was previously presented procancerigena. Also, provided the protein tryptophan promotes action through its metabolites carcinogens. Increased availability of amino acids allows the intestinal microbial flora to produce carcinogenic byproducts fenolitici acting rough colon. It will also take into account that thermal processing of proteins can sometimes lead to the appearance of carcinogenic properties produced by pyrolysis proved experimentally. Given the multiple ways to increase protein intake increases the risk of carcinogenesis, have encouraged the removal of excesses in the diet.

Reduce salt intake reduces the risk of gastric cancer. This is because salt increases the effect of carcinogens. Dietotherapy measures aimed at removing both the consumption of salty foods and the addition of salt in food. Many times products are salted and smoked, which involves increasing the content of aromatic hydrocarbons and nitrosamines.

Heart disease and cancer: is garlic the answer? 3

It seems that it may reduce blood pressure through two possible mechanisms: neutralization of toxic substances from the intestines, or acting like a vasodilator. F.G. Piotrousky University of Vienna, noted that a percentage of 40% of its hypertensive patients blood pressure dropped after they were given to eat garlic. It was also shown that garlic is effective in reducing cholesterol and excess blood glucose (blood sugar rival cholesterol as a causative factor of atherosclerosis and myocardial infarction).


It is recommended for neck pain, raguseli, and tonsillitis. Also for chronic bronchitis, pneumonia, asthma, tuberculosis and other respiratory diseases. A first source of selenium, a powerful antioxidant that slows the aging process and protects the body against environmental pollution. Selenium protects against the ravages of aging, especially free radicals found in dissolving fat deposits (fat).

Selenium works with vitamin E to neutralize free radicals liberi.Aceasta garlic protects against damage to cell membranes not only vital but other materials in our bodies especially over genetic material. Garlic is a very high concentration of antioxidants that stabilize blood pressure (using raw garlic in salads is one of the best methods for hypertension). Improves blood flow, boost immunity and gives strength and vitality tineresca force.

Garlic juice is used for warts, corns, skin blemishes and dermatomycosis. Being a good disinfectant is used externally, it acts as a natural penicillin.

Precautions:
For those who suffer from low blood pressure - they should not use garlic.

Natural recipes for cancer 6

Showing symptoms of liver cancer are increasing in volume of the liver, the tightness, pallor and jaundice rapid body weight loss.
In recent decades, many cases have been reported when herbal treatments have led both to stop the disease and how to cure them, sometimes with miraculous results. To treat this disease, Prof. Dr. Constantin Milica, specialist in phytotherapy, recommend the use of the rhizome of calamus macerate (10 g powder to 250 ml of 70 degrees, with a maceration of 10 days), which are taken 6 tablespoons per day every 1-2 hours. Stir in tea remedy. Equally good are the injection of celandine (1 / 2 teaspoon dried herb in 200 ml boiling water, 1 tablespoon every 3 hours), the wolf's claw (2-3 tea per day for the duration of disease) of dried buds and ground black poplar (1 tablespoon per 250 ml boiling water, 2-3 tea / day), boxwood tea (decoction of 20 g dried leaves in 250 ml water, recent research has shown that the alkaloid buxenina G has a strong inhibitory action in the development of cancerous cells), captalan tea (decoction of the rhizome powder 1 teaspoon in 250 ml water, 2-3 tea / day) or comfrey tea (1 teaspoon dried root powder in 250 ml water, boil 20-30 3-4 minutes and drink tea daily, having antimitotic action, because it contains allantoin). All of a comfrey tincture can be prepared in 40 g of powdered root to 250 ml of 70 degrees. Maceration is 7-10 days, then take as many 10-20 drops 3 times daily before meals. Because alcohol is not harmful to the liver drops mix in a little hot tea.

Do not forget viscous - young leaves and branches collected from the crown of deciduous trees, conifers and trees. Prepare steep 2 teaspoons of dried leaves, chopped 200 ml cold water. Allow for cold maceration for 8 hours, strain and drink 2 cups per day, one at bedtime. For liver cancer is recommended gluey oak and women indicated viscous apple.
In this disease-specific diet, you can enter Nasturas salad or fresh juice (Nasturtium officinale), the amount of 60-150 g / day, bending with cold water.

Natural recipes for cancer 4

BPH
Internal Infusion: 10 g mistletoe, small-flowered Willow-herb 20 g, 20 g flowers white dead nettle
Ovarian cyst Internal Infusion: 10 g of yarrow, shepherd's purse 10 grams, 10 grams glutinous, white dead nettle 20 g, 1 g birthwort

Lung cancer
Prolonged cough, bloody sputum, fatigue, weight loss (in people older than 40 years and chronic smokers) are symptoms that require presentation of a doctor.
Internal Infusion: 10 g viscous, 20 g of horsetail, lichen stone 10 g, 10 g of yarrow, red clover, 10 g, 10 g comfrey, hops 10 g, 10 g sea tourists, plantain narrow 5 g, 2 g birthwort .

Prostate Cancer
It manifests as hematuria (bloody urine) or pain in the genital region. If these symptoms, the patient should report immediately to the urologist.
Internal Infusion: 10 g of yarrow, birthwort 1 g, yellow finger 0.1 g / day, white dead nettle flower 20 g, 20 g downy with small flowers, Wool 10 g, 2 g bubble mountain, comfrey 20 g.
Warning! Thumb yellow have weighed in pharmaceutical laboratories because it is toxic!
External Infusion: 10 g leaf tendril, Wool 10 g, 10 g velcro game, blackthorn flowers 15 g, 10 g of yarrow, 35 g red clover flowers, white dead nettle flower 15 g, 20 g comfrey, calendula 30 g.
And 2 are two enemas daily sitz baths. Enema is only the first 2 months and Sitz baths until healed. From the beginning of March until the end of the 6th, is consumed daily 60 g shelled pumpkin seeds, 2 times per day (120 g).