A and That's Life!!!: God's Gift of Life and Cure

Guyabano a Cancer Cure!

Soursop fruit (Annona muricata).
Taken at the Jardin d'Éden botanical park,

Saint-Gilles les Bains (commune of Saint-Paul), Réunion Island

(Indian Ocean, a part of the French Republic).

Date: January 5, 2006 Source: Flickr

Author: Damien Boilley from suburbs of Paris,

France

Let it be known that research carried out in the Caribbean has suggested a connection between consumption of soursop and atypical forms of Parkinson's disease due to the very high concentration of annonacin.

According to Cancer Research UK, Annona muricata is an active principle in an unlicensed herbal remedy marketed under the brand name Triamazon. Triamazon is not licensed for medicinal use and the sale of the product resulted in a conviction on four counts of selling unlicensed medical products, and other charges, for a vendor in the United Kingdom.

3D Medical Animation - What is Cancer?

Uploaded by biodigitalsystems on Oct 14, 2008.

HOWEVER, the fruit of over 20 laboratory tests conducted since the 1970’s revealed a potent cure for malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer. It has been found to be 10,000 times stronger than Adriamycin, a commonly used chemotherapeutic drug. It can be used even by stage 4 cancer patients.

Français – Annona muricata, fleur, Martinique Own work by Author: Pancrat

Français – Détail fleur de corossole

Own work by Author: Agena.p

The story goes this way, . . .

Chapter 1 Why the secrecy?

One of America’s biggest billion-dollar drug makers began a search for a Cancer cure centered on Guyabano (Annona Muricata).

Taking off from here, this company poured money, resources and invested nearly seven years trying to synthesize two of the Guyabano tree’s most powerful anti-cancer ingredients.

Date 26 November 2009(2009-11-26), 17:22

Source Soursop fruit on the tree Uploaded by berichard

Author: Tatiana Gerus from Brisbane,

Australia

They failed to isolate, produce anti cancer extracts or even replicate the original guyabano organic agent for cancer cure for commercial purpose. In short they can not contain it in a capsule for commercial sale, contain the potent liquid in a bottle for sale or have the potent guyabano’s organic cancer cure agent undergo any synthetic process for commercial distribution. The obvious reason is that its potency is lost in the process.

Another factor is that the Guyabano being completely natural, under federal law becomes non patentable thus will fail as a profit making venture.

Chapter 2 How this secret became known.

The company shelved the entire project and chose not to publish the findings of its research. Its exposure would commercially compete with their other cancer curing products such as those used for chemotherapy among others.

Luckily, there was one scientist from the research team whose conscience wouldn’t let him see such atrocity committed. When researchers at the Health Sciences Institute were alerted to the news of Guyabano, they began tracking the research done on the cancer-killing tree.

The National Cancer Institute performed the first scientific research in 1976. The results showed that Guyabano’s leaves and stems were found effective in attacking and destroying malignant cells. Inexplicably, the results were published in an internal report and never released to the public.

A study published in the Journal of Natural Products, following a recent study conducted at Catholic University of South Korea stated that one chemical in Guyabano (Annona Muricata) was found to selectively kill colon cancer cells at “10,000 times the potency of (the commonly used chemotherapy drug) Adriamycin.

The most significant part of the Catholic University of South Korea report is that Guyabano (Annona Muricata) was shown to selectively target the cancer cells, leaving healthy cells untouched.

A study at Purdue University recently found that leaves from the Guyabano tree killed cancer cells among six human cell lines and were especially effective against prostate, pancreatic and lung cancers.

Chapter 3 Toxicity and Medicinal Uses

Toxicity The presence of the alkaloids anonaine and anoniine has been reported in this species. The alkaloids muricine, C19H21O4N (possibly des-N-methylisocorydine or des-N methylcorydine) and muricinine, C18H19O4 (possibly des-N-methylcorytuberine), are found in the bark. Muricinine is believed to be identical to reticuline. An unnamed alkaloid occurs in the leaves and seeds. The bark is high in hydrocyanic acid. Only small amounts are found in the leaves and roots and a trace in the fruit. The seeds contain 45% of a yellow non-drying oil which is an irritant poison, causing severe eye inflarnmation.

Medicinal Uses: The juice of the ripe fruit is said to be diuretic and a remedy for haematuria and urethritis. Taken when fasting, it is believed to relieve liver ailments and leprosy. Pulverized immature fruits, which are very astringent, are decocted as a dysentery remedy. To draw out chiggers and speed healing, the flesh of an acid soursop is applied as a poultice unchanged for 3 days.

In Materia Medica of British Guiana, we are told to break soursop leaves in water, "squeeze a couple of limes therein, get a drunken man and rub his head well with the leaves and water and give him a little of the water to drink and he gets as sober as a judge in no time." This sobering or tranquilizing formula may not have been widely tested, but soursop leaves are regarded throughout the West Indies as having sedative or soporific properties. In the Netherlands Antilles, the leaves are put into one's pillowslip or strewn on the bed to promote a good night's sleep. An infusion of the leaves is commonly taken internally for the same purpose. It is taken as an analgesic and antispasmodic in Esmeraldas Province, Ecuador. In Africa, it is given to children with fever and they are also bathed lightly with it. A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. The decoction is also employed in wet compresses on inflammations and swollen feet. The chewed leaves, mixed with saliva, are applied to incisions after surgery, causing proudflesh to disappear without leaving a scar. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions. The roots of the tree are employed as a vermifuge and the root bark as an antidote for poisoning. A tincture of the powdered seeds and bay rum is a strong emetic. Soursop flowers are believed to alleviate catarrh.

Chapter 4 Other Uses

Fruit: In the Virgin Islands, the fruit is placed as a bait in fish traps. Seeds: When pulverized, the seeds are effective pesticides against head lice, southern army worms and pea aphids and petroleum ether and chloroform extracts are toxic to black carpet beetle larvae. The seed oil kills head lice. Leaves: The leaf decoction is lethal to head lice and bedbugs. Bark: The bark of the tree has been used in tanning. The bark fiber is strong but, since fruiting trees are not expendable, is resorted to only in necessity. Bark, as well as seeds and roots, has been used as fish poison. Wood: The wood is pale, aromatic, soft, light in weight and not durable. It has been used for ox yokes because it does not cause hair loss on the neck. In

Colombia

, it is deemed to be suitable for pipestems and barrelstaves. Analyses in

Brazil

show cellulose content of 65 to 76%, high enough to be a potential source of paper pulp.

http://www.hort.purdue.edu/newcrop/morton/soursop.html Morton, J. 1987. Soursop. p. 75–80. In: Fruits of warm climates. Julia F. Morton, Miami, FL.

The Soursop ( Annona muricata) is native to Central America, the Caribbean,. northern South America, Colombia, Brazil, Mexico, Peru, Venezuela, sub-Saharan African countries that lie within the tropics and grown in some areas of Southeast Asia most likely brought from Mexico to the Philippines by way of the Manila-Acapulco galleon trade. It is in the same genus as the chirimoya and the same family as the pawpaw.

Soursop fruit on the tree, in an orchard near Japoonvale, northern Queensland.

Date: 28 May 2008(2008-05-28) Source Own work by Author: Vmenkov

Other common names include: guanábana (Spanish), graviola (Portuguese), Brazilian pawpaw, guyabano, corossolier, guanavana, toge-banreisi, durian benggala, nangka blanda, sirsak, nangka londa. mullaatha , and other lesser known Indian names are shul-ram-fal and hanuman fal.

Chapter 5 How to prepare the Guyabano.

1. Simply boil the leaves and stems until golden brown and take as tea. The taste is pleasant and sugar or sweeteners can be added.

2. One can take the ripe fruit, eat it without the seed. 3. Can be stored at the refrigerator, served cold or taken lukewarm like tea.

http://www.foodrecap.net/health/ice-cold-leaf-tea/

Other Recipes:

GUYABANO ADE Ingredients 1 kilo ripe guayabano, 4 cups water, 3/4 cup sugar, Calamansi juice Procedure:

Wash and peel fruits. Remove the core and seeds. Then cut pulp into small pieces.
Heat in four cups water. Cool. Strain mixture through a clean cheese cloth into a pitcher, then squeeze the juice.
Add sugar and enough calamansi juice or make the mixture a little sour. Serve with ice cubes. Add more sugar if desired.

GUYABANO NECTAR

Wash and peel guayabano. Remove core and seeds. Cut into small pieces. Mix two cups water for every three cups of pulp.
Pass guayabano pulp through a juice extractor or a corn mill grinder. Add little by little so juice can be fully extracted.
Strain through a stainless steel strainer. Measure extracted pulp juice and add one cup of water for every two cups juice. Add one cup sugar for every 3″ cups of pulp mixture.
Pass sugared mixture through a juice mixer or beat with a rotary egg beater. Place the mixture in an enamel casserole or a stainless steel kettle, and cook until it simmers. Do not let it boil. Lower the heat and stir from time to time until mixture become thick.
Pour cooked mixture into tall tin cans while still hot, leaving 1/4 inch space on top of the mixture.
Seal the cans and place them in a pressure cooker for 15 minutes at 10 pounds pressure.
Cool and label. http://www.mixph.com/2006/11/processing-of-guyabano-soursop.html