Vitamin B17 (Laetrile)

“The Cure to Cancer”

Laetrile contains a high amount of vitamin B17 found in apricot fruits, and almonds. They contain Amygdalin an entity known to kill cancer cells.

– Amygdalin contains 3 basic components; Glucose, Benzaldehyde, and Cyanide.

Cyanide is a cancer destroying agent, it’s a harmful compound that is dangerous to all cancer cells, this equally makes the laetrile substances dangerous to cancer.

– Studies have shown laetrile is quite harmless to cells but very toxic to cancer cells as this is the same with the cyanide compound. Cyanide is almost found in all fruits we the ratios of which will vary from different fruit.

My References: Edward G. Griffon stated that “A control for cancer is known and it comes from nature but is not widely available to the public because it cannot be patented and therefore is not commercially attractive to the pharmaceutical industry.” Dr. Kanematsu Sugiura who has authored more than 250 papers and was a prominent entity at Kettering Cancer Center took it upon himself to study Laetrile, discovered it worked by curing tumors on mice at first, a swift movement was the beginning then a shut down and his research was buried and destroyed inevitably. This was documented from overall the 1970s as well fun fact.

-The FDA has made the purchase of laetrile supplements almost impossible to obtain Vitamin B17. In order for a doctor to use laetrile supplements they or their patient must confess to the FDA that the doctor is using laetrile in their practice in other words the supplement are effectively illegal because no doctor wants to admit using it. A daily dose of apricot kernels will range from 24 to 40, and for a person in remission 16 apricot kernels a day used as minimum. I’m just going to say it if you fear the idea of using this method it is understandable for someone who never eats seeds like that or raw almonds so I encourage you that if you believe nothing from this blog or article then do the home work yourself and find and review the comments of those who have eaten multiple apple seeds and have lived, our bodies can actually tolerate certain amounts of Cyanide and even adapt too it. This will apply when those who grow up eating these things and only stuck to natural foods straight out of nature. It is all about a level of tolerance of eating these things, certain things should not be touched at all such as black nightshade and it’s berries of death but almonds, apricots and apples and seeds can be tolerated in small doses and eventually the body can tolerate even more. If you get a stomach stop and use common sense that you shouldn’t eat anymore, it is like that when eating or digesting anything. Those with the B blood type tend to have better luck digesting dairy than someone than the O blood type for example.

Further Vitamin B17 Analysis and the science behind it

– The Cyanide content of amygdalin is in the form of cyanogenic glucoside of the nitriloside family of water-soluble sugar compounds found in plants. Science has studied this substance and found that it inhibits cancer cell growth and causes cell apoptosis in kidney cells, breast cells, and even prostate cancer cells. Cancer cells contain an enzyme called glucoside at three thousand times the level of a healthy cell when this enzyme comes into contact with a nitriloside a chemical reaction brakes down the nitriloside into hydrogen cyanide and benzaldehyde. The cyanide kills the cell, a healthy cell doesn’t contain enough glucosidase to release the cyanide.

– In  2007, the USDA mandated that all U.S grown almonds be pasteurized which means heated for those who don’t know or for non-organic almonds be gassed with their toxic gas propylene oxide (PPO) a probably human carcinogen. It should be noted that PPO is banned in Canada and the European Union. Pasteurization destroys enzymes and valuable phytonutrients and lowers vitamin E content.

“I think its important to understand that government, in most cases is not the solution its the problem. As long as people think that the government is supposed to take care of them and protect them and that they can trust their politicians – as long as they think that they’re in deep trouble because of that kind of thinking” – Edward Griffon, author and film maker and advocate for natural cancer treatment.

In my personal opinion there is a cure for anything, most is probably something out of nature and the only thing that matters is how ambitious are you to want to live healthy and to your max potential? Do you want to live in fear of these things every day? Do you want to live normally if normally involves chemotherapy and a low success rate? I know I don’t. So it important you act now and not deal with this bullshit. Thank you for taking time out of your day to read through my blogs and support my website and business.

The Wonderful Benefits of Garlic


Garlic has been long used since the ancient era or ancient times, it was favored by many nations who knew it’s healing qualities. It has been used by the Egyptians, Greeks, Babylonians, Assyrians, Romans and the Chinese as well. In Asian countries they learned to transform or caramelize garlic into Black Garlic which will typically involve heating bulbs of garlic over the course of many days to weeks. Black Garlic is loved for it’s rich antioxidants. For over thousands of years (Probably roughly 5000) it has been used for consumption, medicine, money, even as well for potion making and magic. It is debated where it first ever originated from as it is one of the oldest cultivated crops though it is believed to be native from Asia and Siberia. It is closely related to onions (It pretty much is an onion being in the same genus “Allium” though the word is Greek or Latin for Garlic) and related to shallots, leeks, green onions, and chives.

Nutrition and Medicinal Qualities

Allium sativum otherwise known as the “common garlic” has 202 calories per cup (136g) this is typically roughly one whole garlic plant itself not just one clove of it. One clove is 3 grams and only 5 calories and no fat. For the general whole root of the garlic plant I’ll give the rest of the nutrient facts below:

  • Total fat 0.7 grams
  • Saturated fat 0.1 grams
  • Polyunsaturated fat 0.3 grams
  • Monounsaturated fat 0 grams
  • Cholesterol 0 mg
  • Sodium 23 mg
  •  Potassium 545 mg
  • Total Carbohydrates 45 grams
  • Dietary Fiber 2.9 grams
  • Sugar 1.4 grams
  • Protein 9 grams
  • Vitamin A is 0%
  • Vitamin B-6 is 85%
  • Vitamin B-12 is 0%
  • Vitamin C is 70%
  • Vitamin D is 0%
  • Calcium is 24%
  • Iron 12%
  • Magnesium 8%

Percent daily values are based on a 2000 calorie diet need. Your daily values may be a higher or lower depending on your calorie needs. Sources include USDA for the nutrient facts. Many of the healing properties of raw garlic are linked to its strong antioxidant qualities. These antioxidant properties are largely attributable to allicin, the same compound that is responsible for the antifungal properties of crushed raw garlic. Allicin has been noted as one of the most potent antioxidants found in foods. In addition to allicin, garlic delivers antioxidant vitamins and minerals such as vitamin C as shown above and selenium as well as zinc. According to a large-scale review of epidemiologic studies, the strongest evidence for anti-cancer effects of raw garlic pertains to stomach and colorectal cancers. For even more information on it’s high medicinal properties, the link below can take you to the original source where I obtained some of my research from.





As shown in the photo above with the garlic I am holding this is typically around the timeframe of what garlic looks like when it is trying to regrow its self, but most people don’t know this and when they see this result they usually just toss it and they think the garlic has gone bad. This is often the case with onions when they regrow themselves as well and then also likewise when potatoes turn green from to much exposure from the sun but what is really happening is that even the root potatoes are re-growing themselves and chlorophyll is being produced this will make a chloroplast cellular wall that only plant cells can make thanks to their organelles called chloroplasts. So when this happens it is time to give back to nature and re-plant your food/plants. Plants will naturally do these things with the helps of erosion, certain animals and insects. Mostly all root vegetables can do these things as well fruits that will branch out underneath such as the peanut and make more peanuts or strawberries when they make another stem and dive into the ground once again, they are called “runners” typically by most farmers and people.

When planting garlic, you take the clove and with the tip or pointy part up you dig a small hole an inch to an inch and half deep however most people on average will do 2 to 3 inches deep to be on the safe side, I personally plant about one inch in and have no problem doing so, so when replanting and it’s already sprouting (The green stem) it will be even easier to grow because it is already doing so without any nutrients from soil! So from my personal experience watching this happen after replanting them I saw that garlic grows if not 3x faster when already sprouting again. You can regrow from the clove or from the seeds which are located at the top of the flower before it buds and turns pink, though it is typically better to let them grow through the full growth cycle as once they flower they can be pollinated and it is even easier always to grow from the clove. You can grow them indoors as I am a firm believer in you can grow anything anywhere at anytime so long as you can manipulate the environment or control the environment and make it hospital for that plant. Growing garlic indoors in pot will require a very big pot 12 inches deep at least, during my experience at first I thought it would be less needed but garlic roots go deeper than I originally had thought. Spreading the cloves or seeds should be 6 inches apart but you can probably get away with 5 to 5 1/2 inches apart so long as you are diligent about it. Your next best bet if you are growing indoors would be to constantly have the garlic near an open window it needs much sunlight and fresh air to grow. Without the spacing requirement and soil depth needed as well as the sunlight and fresh air this will be a pain in the ass to grow as it will keel over and not reach it’s full growth cycle. Most plants indoors will require these basic requirements for max potential, those small pots are only good for starting out on most and certain plants but then you will need to transplant them. You won’t be able to do that with root vegetables nor peanuts and corn and other certain plants. Small pots are mainly good for starting seedlings such as tomatoes and peppers and then you can probably get away with keeping certain herbs in a small pot for it’s full growth cycle as most of those won’t travel to deep with their roots but the key is the bigger the pot the more room for potential for those roots and the bigger the plant can get. However if you grow them indoors they will smell so you have been warned but they will keep certain pests away as well. If you are looking to do companion planting garlic will grow great with peaches, apples, roses and tomatoes. Bad companion plants for garlic will include peas, beans (probably anything from the Legume family with that being said), strawberries and cabbage so don’t plant it near those plants.

Holy and Spiritual Advice

We all have heard of those myths and tales where onions have taken bad spirits or bad spiritual energy out of the air and absorb the negative energy or curses from a witch or where garlic can ward off vampires who really knows if any of that could be all true but what is actually happening is that onions are actually taking the toxins out of the air and the environment, it can even do this with chemicals from fresh paint in the air if you were to leave an onion in a room with fresh paint. Onions are rich in sulfur containing compounds that are responsible for their strong odor or smell. Sulfur is a very powerful detox element and helps the body to release toxins, especially for the liver. Foods that are naturally high in sulfur will also help the body to detox from heavy metals like arsenic, lead and cadmium. What is a fact though was that during the black plaque or the bubonic plague in Europe was that the plague doctors did in fact use plants like onions and had some effect with leaving an onion in room or onions for that matter to prevent illness this did work in some cases and this was carried on even until the modern era to prevent the flu or influenza during the early 1900s. So what is not to say that if vampirism was real and we look at it as some sort of disease or retrovirus that garlic would repel the entity haha? Well we do know that garlic worth while to obtain either way to treat illnesses but on the spiritual note of growing plants this is important you should talk to your plants even if the theory can just be the CO2 from your breath can help it grow faster or if you believe the quantum mechanics of that showing your love with plants and talking positive to those plants will help it grow either way. The positive energy you display to your plants will make the yield bigger and the quality of the plant in every way better but this will require diligence and patience as well. If you are firm believer in Jesus Christ like I am and follow certain teachings as well you may want to pray and add holy water to your plants to help them grow faster and stay healthy, I myself have had great experiences with this.

Facts of the Bell Pepper

This is the excerpt for your very first post.

Facts of the Bell Pepper


Where the hell do these awesome fruit come from?

–  Peppers are native to Mexico, Central America, and South America in terms of their home countries of origin.

– They were mainly found in Peru and they were cultivated mainly in South America. Christopher Columbus brought them to Europe in the year 1493. Europeans had given their name, for the only pepper they had known about until that time frame were black and white peppercorn spices mainly.

– And while they have the same name they are not related. The spices grown and that are grinded down are from the seeds of the plant species called Piper nigrum or simply the “black grounded pepper plant” haha quote on quote. Our actual Bell Peppers belong to the species Capsicum, Capsicum annuum which is one group of Capsicum species that grow mainly the United States modern daily. Tabasco and Habanero peppers which belong to other species. Peppers are also in the nightshade family surprisingly along with other types of fruit. The dried peppers later on brought from the West Indies were much hotter than the pepper of the Caucasus as many Europeans claimed. The broad term of pepper had stuck around ever since that time frame.


– It should be noted there are many types of peppers and bell peppers so this will definitely vary from different pepper to pepper. It should be known that the green bell pepper is typically the Red, Yellow, and Orange Bell Pepper before ripened until it’s final stage. This will also apply to the lesser known Bell Peppers (The Violet/Purple, Brown, White and Black Bell Peppers respectively). So for the sake of this blog we will use the green bell pepper aka the unripen stage of the average Red Bell Pepper.

  • 1 Medium Green Bell Pepper (Scale Approx. 2-3/4″ long, 2-1/2″ Dia.) (119g) will have 24 calories.
  • Total Fat is 0.2 g (Saturated Fat 0.1g, Polyunsaturated Fat 0.1g)
  • Cholesterol 0 mg
  • Sodium 4 mg
  • Potassium 208 mg
  • Total Carbohydrate 6 g
  • Dietary Fiber 2 g
  • Sugar 2.9 g
  • Protein 1 g
  • Vitamin A  8%
  • Vitamin B-6  15%
  • Vitamin B-12  0%
  • Vitamin C  159%
  • Vitamin D  0%
  • Calcium  1%
  • Magnesium  3%
  • Iron  2%

For those that do not know percent daily values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This would be according to the USDA standard. So typically eating any heathy foods or produce in this case is ideal, it would also be ideal to eat food that is nowadays organic and not GMO (Genetically Modified Organism) and while it is great now that people are waking up to the truth of synthetic and processed foods this must be known and taken to a grand scale.

Why eat organic?

Well there is a lot of confusion what is going on lately in the world, the fact is cross breeding foods and creating hybrid species isn’t as secretive as it used to be, as this has actually been done for thousands of years. Certain plants used to be a lot bitter or harder to eat, certain wild plants have now been cultivated now easier for our bodies to digest and consume. However in the last century certain plants have been genetically modified now through other means, this happens from artificial hormones. For example medical groups are now condemning the use of the GM bovine growth hormone, because the milk treated from cows has more of the hormone IGF-1 (insulin- like growth factor 1) which in short is linked to cancer. There are many different types of all this shit, by now it should almost be common sense not to eat McDonalds. It’s not 100% beef at all in those patties and a lot of filler of other things is used and God knows what the hell could even be and there are many different theories all of which so far what I have read definitely should not be eaten. Corn, Soybeans and wheat now are the top 3 typically most genetically modified foods and they are found in mostly everything. Think about it for a moment when was being allergic to gluten a problem let’s say a couple decades ago even? Wheat has been used for 2000 years, this is only problem now because higher organizations have tampered with what was once a natural plant. There are a lot of overall health conditions now and this will never stop now until a very great change one day happens.