Dolkar Wellness & Longevity: BREAKING NEWS ON CANCER TREATMENT

Thursday, September 18, 2008

BREAKING NEWS ON CANCER TREATMENT

CANCER IS TRULY ON ITS LAST LEGS!!!

Japanese researchers have uncovered a remarkable new way to boost your immune system's ability to kill cancer cells, viruses, and pathogenic bacteria by up to 300%. This is breaking news, and you're one of the first to hear about it, right here...

Cancer rates in the U.S. are officially “off the charts.” A century ago the disease occurred in 1-in-100 people. Today, half of all adults will get some form of cancer in their lifetime. That’s 1-in-2 people!

Why this alarming increase? It’s being caused by a steady and widespread breakdown of the immune system among our population. Cancer cells, you see, are naturally present in everyone’s bloodstream, but are kept in check by a special immune cell called NK (short for “natural killer”). When NK activity weakens—either from old age, poor nutrition, or stress—cancer cells are free to multiply and become tumors. That’s what’s happening throughout our country today.

Visit our website at http://www.dolkarwellness.com/ for the full length article and many details.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).