Dr.Karol, MD

The doctor with alternative solutions


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Organic Vs. Non-Organic Juicing

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In the context of cancer prevention and also for the general health, there are few things as good as juicing or blending green leafy vegetables.

Parsley, kale, and spinach are the best. Other nutrient and antioxidant packed veggies and fruits are celery, carrots, cabbage, cilantro and Granny Smith apples. When juicing parsley and kale you don’t get much juice, but the juice that you do get is so concentrated that it forms jelly like globules that are very deep green in color. Such juices are packed with antioxidants, detoxifying compounds, and compounds that help protect DNA and cells as a whole from any damage that may result in the initiation of cancer formation.

Blending such vegetables with, for example, a frozen berry mix or frozen organic blue berries, is another great way to form a cocktail with anti-cancer properties. The added benefit of blending is that you still keep the fibre which benefits the inner lining of the gastrointestinal tract as well as providing a softer consistency to stool. However, it will not concentrate all the great nutrients as well as juicing…..Read more….


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Detox With Cabbage

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It’s not a joke. Perhaps one of the most overlooked and ignored vegetables is cabbage. We only use it as sauerkraut, maybe a couple of time a year, or perhaps in some Eastern European dishes like cabbage rolls, again probably not too often.  But the truth is that this vegetable and especially its raw juice is one of the most potent detoxifying and cancer inhibiting cocktails found in nature.

We are nearing the end of March (thank God that spring is around the corner and you can feel it in the air) and thus the end of the detox/cleanse month theme. Therefore I could not resist including cabbage in my last blog of this theme.

First of all cabbage juice is packed with nutrients. It has a very high level of manganese, vitamin B6, folate, thiamin, vitamin A, potassium, tryptophan, magnesium, riboflavin, and calcium….Read more…..


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Milk Thistle for Detox and Liver Support

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When I studied medicine in Europe,  I noticed that it was standard hospital policy to have Milk Thistle extract in the gastroenterology department. It was used as treatment for patients with liver disease, especially liver failure in alcoholic patients. Why this medication is not used for the same purpose in North America is a mystery beyond comprehension.  There are so few things that can be used to support the liver, especially when this organ is in crisis, that every single herb with enough evidence should be utilized for this purpose to help patients improve their quality of life.

The liver is the primary organ (along with the kidneys and the intestines) involved in detoxifying toxic compounds, both acquired from the environment and the ones which are a by product of our metabolism. Without a functional liver life would be impossible. Most instances of liver failure are caused by what is called liver cirrhosis (which is basically the liver becoming hardened due to excessive production of connective tissue between liver cells), and most cases of liver cirrhosis are due to excessive alcohol consumption over a prolonged period of time. People vary greatly as to the extant that their liver is resistant to such insults, but as a general rule consuming the equivalent of one bottle of wine per day for 20 years will lead to cirrhosis in most individuals. Apparently this process once began is irreversible. However some Naturopaths dispute this. Needless to say this process can be substantially slowed town by proper supplementation and thus such supplementation can extend the life, as well as improve the quality of life of the individual substantially. Milk thistle, and especially its active compound called Silymarin can achieve this. Furthermore, this compound can protect the liver to help prevent the development of liver disease as well as help the liver in performing optimally especially with it’s detoxifying role….Read more…..