Cassava (Mahinot esculentais) is a South American crop that is popular in making drinks and even bread. However, the medicinal potential of this plant has been revealed and it has been seen to be effective in the treatment of infertility and also cancer.
Research into the health benefits of this plant has revealed that its leaves are rich in beta-carotene and lysine which are proteins. Cassava roots are also rich in vitamin C and calcium and it is believed that regular consumption of the crop will enhance your bone and teeth strength.
What Are The Health Benefits Of Cassava?
It is widely believed in the medical world that cassava has potent compounds that can actively reduce the size of tumors. One other revelation is that the cassava extract – tapioca is effective in the prevention and treatment of the following conditions and ailments;
- Birth defects
- High cholesterol
- Poor bone mineral density
- Alzheimer’s disease
- Poor red blood count
- Poor blood circulation
- Irregular digestion
- Cardiovascular problems
- Cancer (colon, bladder and prostate)
How To Get Cassava Ready For Eating!
You need to ensure that cassava is properly cooked before eating it. This is because cassava has trace amounts of cyanide that you should get rid of.
- Peel the cassava crop and then chop it into pieces.
- Next make sure you expose the chopped cassava to both cold and hot water several times when you soak them.
- You then need to refrigerate your chopped cassava for a 2 hours.
- Strain the chopped cassava and drink the water on an empty stomach or before breakfast every morning for improved digestion.
Cassava Will Destroy Cancer Cells!
Cassava is very rich in vitamin B17 which is a vitamin that is known as a destroyer of cancer cells.
An ear,nose and throat (ENT) surgeon, Dr. Cynthia Jayasuriya had a decade long battle with transitional cell cancer and when she discovered that cassava is rich in vitamin B17 she began to consume about 100 grams of cassava thrice daily.
Her diet consisted of boiled cassava for breakfast and cassava curry for lunch and dinner.
In just one month of regularly consuming cassava, her cancer had vanished.
The vitamin B17 from cassava will combine with an enzyme known as Rhodanese this enzyme will derive three sugars from the vitamin.
The beta-glucosidase enzyme in the cancer cell will cause the vitamin to be broken down into glucose, hydrocyanic acid and benzaldehyde which effectively destroy cancer cells.
Source: Weekly Healthy Life