Welcome – this page could just change you life – 3 ways to combat Radiation

Step 1 –

Boots and Sainsbury’s spend… £15.00 6 months supply

Radiation resister system

The key to protecting the system from radiation is to load it with Magnesium sulfate, and vitamin C… and something else too…

1.   Magnesium sulfate – Epsom Salts THE MINERAL

From Wikipedia, the free encyclopedia
Not to be confused with Magnesium sulfide.

Magnesium sulfate (or magnesium sulphate) is an inorganic salt (chemical compound) containing magnesiumsulfur and oxygen, with the formula MgSO4. It is often encountered as the heptahydrate sulfate mineral epsomite (MgSO4·7H2O), commonly called Epsom salt, taking its name from a bitter saline spring in Epsom in Surrey, England, where the salt was produced from the springs that arise where the porous chalk of the North Downs meets non-porous London clay. Epsom salt occurs naturally as a pure mineral.

FUKUSHIMA: US Govt ‘orders huge quantity anti-radiation drug’.

A story at website The West Wire is reporting that Washington has ordered 14 million doses of Potassium Iodide, a substance used in the treatment of radiation sickness.

November 2013:  it was revealed that 71 U.S. sailors who helped during the initial Fukushima relief efforts are suing the Tokyo Electric Power Co. (TEPCO) after they returned with thyroid cancer, Leukemia, and brain tumors as a result of being exposed to radiation at 300 times the safe level.

2.   Vitamin C

See QuickFacts for easy-to-read facts about Vitamin C.

Vitamin C, also known as L-ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Humans, unlike most animals, are unable to synthesize vitamin C endogenously, so it is an essential dietary component [1].


3  Balsamic Vinegar or Balsamico Tradizionale

Improving Your Immune System – Because of its antioxidant properties, balsamic vinegar has been used for hundreds of years to treat minor aches and pains. Antioxidants give your body the tools that it needs to run an efficient, effective immune system, and whether you need to get over a cold or a more serious illness, a tablespoon or two of balsamic vinegar will give your body some extra support.


Fights Cancer
The grapes from which balsamic vinegar is formed is known to contain a bioflavonoid called quercetin, which has antioxidant properties. Along with vitamin C, this antioxidant strengthens the immune system to fight cancer and other infectious diseases and inflammations. A strong immune system means less susceptibility to illnesses. Balsamic vinegar also contains polyphenols which are anti-cancer agents.
Read more at Buzzle: http://www.buzzle.com/articles/balsamic-vinegar-health-benefits.html

Jamaican Soursop Juice Recipe (video)

Posted on August 3, 2012 in BeveragesBlogFay’s BlogRecipes | 6 comments

There are many names for this tropical fruit. In South America it’s called Guanabana, but in Jamaica we call it — Soursop. the flavour is so good and so hard to describe. It’s like a combination of strawberry and pineapple with an underlying creamy flavor of coconut or banana. If you’ve never had soursop, I urge you to seek it out and indulge.

When buying a fresh soursop it should be soft but firm. If it’s too squishy it’s probably over ripe. If you’re not sure, ask a store clerk to help you choose the perfect one. This recipe is traditional and we Jamaicans love our sweet drinks. So if you prefer a lighter version, see the suggestion below. Also, if you can’t find the fresh fruit look for Soursop or Guanabana nectar and add the other ingredients as instructed. There’s nothing like the taste of  chilled Soursop Juice over ice. I know you’ll enjoy it as much as I do!


1 ripe Soursop (Guanabana)
1 can Sweetened Condensed Milk
1 tsp grated Nutmeg
2 Tbsp fresh Lime Juice
1 tablespoon Vanilla extract
5 cups of Water

For sweeter version: Add 2 Tbsp sugar
For a lighter version: Omit sweetened condensed milk and sweeten with sugar to taste
Note: like orange juice, some like pulp some don’t. See Step 3


1. Peel the soursop by hand; put flesh in a large mixing bowl and remove all the seeds
2. Put fruit into blender; add 3 cups of water and puree
3. Pour puree into in the mixing bowl and add 2 to 3 more cups of water. (If you prefer
a smooth drink, use a strainer and the additional water to remove fruit fibers.)
4. Add sweetened condensed milk, nutmeg, lime juice and vanilla and stir to blend
(if you don’t have a large blender, like me, you can use a hand blender to do the final mixing)

Serve chilled with or without ice cubes.
Add a dash of nutmeg to each glass before serving.

Serving suggestion: You can also add some white rum to enhance the flavor, if you know what I mean.


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