MANGOSTEEN WITH OXYGEN
One of the most praised of tropical fruits, and certainly the most esteemed fruit in the family Guttiferae, the mangosteen, Garcinia mangostana L., is almost universally known or heard of by this name. No other tropical fruit has been so highly praised as the Mangosteen. The combination of beautiful coloring and interesting shape with a delicate, enticing flavor ranks it above all other fruit of the Asiatic tropics. The mangosteen has none of the insipid flavor ascribed to many tropical fruits, and it is almost universally liked by the individuals that taste it for the first time.
About the size of a tangerine, the ripe mangosteen has a smooth, dark purple rind encasing snow-white fruit. Unlike other tropical fruits, that are so unusual and obscure that eating them requires an “acquired taste,” mangosteen has a sweet, mild flavor that appeals to everyone, beginning with the first bite.
There are numerous variations in nomenclature: In England it is called “Queen of Fruits” (and many claim it was named after Queen Elizabeth); among Spanish-speaking people, it is called mangostan or mangostana; to the French, it is mangostanier, mangoustanier, mangouste or mangostier; in Portuguese, it is mangostao, mangosta or mangusta; in Dutch, it is manggis or manggistan; in Vietnamese, mang cut; in Malaya, it may be referred to in any of these languages or by the local terms, mesetor, semetah, or sementah; in the Philippines, it is mangis or mangostan. Throughout the
Mangosteen (Garcinia mangostana) contains a biologically active compound that is known to inhibit the synthesis of lipids and fatty acids and can lower the formation of LDL and triglycerides. Garcinia also contains significant amounts of Vitamin C and has been used as a heart tonic. Research suggests that Mangosteen extract may also inhibit the conversion of excess calories to body fat. Additionally, appetite is also suppressed by promoting synthesis of glycogen. Glycogen is the stored form of glucose, one of the body's primary sources of energy. Increased glycogen production and storage is the body's normal way of signaling the brain's satiety centre that enough food has been eaten. This has made Maangosteen a very effective herbal medicine for controlling obesity and cholesterol. It is a well-established fat burning agent all over the world and is currently becoming a rage in
The Mangosteen and its xanthone-rich pericarp (the “rind”) have been used in traditional medicine for over a thousand years. Mangosteen’s origin is in Southeast Asia, probably the
Origin and Distribution
As previously stated, Mangosteen is thought to be native to the Malay Peninsula and to the Molucca and
It is extensively cultivated in the more humid parts of the Asiatic Tropics. The tree is an attractive columnar or pyramidal slow growing evergreen, which attain a height of 30 to 40 feet (9 to 12 m). It has a strong central trunk with evenly spaced side branches, which become pendent at the tips as the tree ages. The leathery leaves are opposite, short stalked, and elliptic oblong with acuminate tips. The upper surface is bright shining green. The under surface is a dull green. All parts of the plant are without pubescence.
It is cultivated in
There were fruiting trees in greenhouses in
Despite early trials in
People Use This For
Orally, Mangosteen is used for dysentery, diarrhea, urinary tract infections (UTI), gonorrhea, thrush, tuberculosis, menstrual disorders, stimulating the immune system, cancer, osteoarthritis, and improving mental health. Topically, mangosteen is used for eczema and other skin conditions.
The applicable parts of Mangosteen are the fruit, juice, rind, bark, and twigs. The fruit and juice are consumed as a healthful and medicinal food and drink. The dried and powdered rind is most commonly used for medicinal purposes. The bark extract, called Amibiasine, is used for amebic dysentery. Mangosteen fruit, rind, and bark seem to contain several pharmacologically active constituents. The activity of some of these isolated constituents has been characterized. But there is no reliable information about the effects of eating the whole fruit or taking the powdered rind or bark extracts.
The Mangosteen rind (pericarp) reportedly contains tannins. Tannins can have an astringent effect on mucosal tissue and can reduce secretions. This astringent effect might reduce diarrhea. The rind of partially ripe fruits also yields a polyhydroxy-xanthone derivative termed mangostin, also ß-mangostin. That of fully ripe fruits contains the xanthones, gartanin, 8-disoxygartanin, and normangostin. A derivative of mangostin, mangostin-e, 6-di-O-glucoside, is a central nervous system depressant and causes a rise in blood pressure.
Mangosteen’s xanthones have antioxidant effects. The specific xanthones in O2 MANGOSTEEN include alpha-mangostins, beta-mangostins, and gamma-mangostins. Alpha- and beta-mangostins appear to have in vitro activity against the human leukemia cell line HL60 and Mycobacterium tuberculosis. Mangosteen also contains the xanthone derivatives garcinone B and garcinone E. These constituents also appear to have in vitro activity against Mycobacterium tuberculosis. Garcinone E also has in vitro cytotoxic activity against hepatocellular carcinomas. The alpha- and gamma-mangostins also appear to have serotonin and histamine receptor blocking effects.
Interactions with Herbs and Supplements
Interactions with Foods
Interactions with Lab Tests
Interactions with Diseases and Other Conditions
What does the research say?
Mangosteen has compounds with have antioxidant, anti-bacterial, anti-fungal, and anti-tumor activity. Laboratory testing thus far indicates that extracts of mangosteen have positive activity against several cancer cell lines including breast, liver, and leukemia. Mangosteen also appears to have anti-histamine and anti-inflammatory properties. Several compounds found in mangosteen may have potential health benefits, including playing a role in cancer. However, until actual research human studies are done, it is difficult to know for certain what role mangosteen extracts have in health and disease.
What's in Mangosteen
As mentioned previously, several compounds in Mangosteen appear to be active, particularly xanthones. Some of these xanthones include mangostin, mangostenol, mangostenone A, mangostenone B, trapezifolixanthone, tovophyllin B, alpha- and beta-mangostins, garcinone B, mangostinone, mangostanol, and the flavonoid epicatechin.
While most people know about the antioxidant benefits of Vitamins C and E, far fewer are aware of the incredibly potent antioxidant power of xanthones. Xanthones are natural chemical substances that have recently won high praise from numerous scientists and researchers. Xanthones have been studied for their medicinal potential, since they demonstrate a number of pharmaceutical properties:
- Supports microbiological balance
- Maintains immune system health
- Promotes joint flexibility
- Provides positive mental support
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O2 Energy is a powerful blend of natural energizing herbs, minerals, metabolic enhancers and oxygenators combined to yield an immediate, explosive and sustained energy surge, heightened mental alertness, reduced muscle cramping and fatigue, as well as to facilitate the burning of stored fat for body fuel. Contains the energy minerals Magnesium, Potassium, Chromium (Picolinate), MSM, DMG, Succinate, Ginseng, Niacin, Yerba Mate and Vitamin C
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O2 MINS (Minerals) is a revolutionary oxygen-enhanced phyto-nutrient supplement store in a capsule. It features a base of dark green, deep cold water
Unfortunately, modern man cannot live by food alone...
When we think of health, we usually don't think of dirt. But dirt, or soil, is the primary factor in maintaining our nutritional health because all our food comes from the earth. Since our bodies are literally composed of the "dust of the earth," meaning minerals, healthy bodies are connected to healthy soil. If any element is missing from the soil, then it will be missing from the foods we eat and, as a result, we will not be properly nourished.
Unfortunately, the commercial methods of agriculture are not only depleting the soil of precious trace minerals, they are also destroying the ability of plants to be able to utilize those elements. Hence, our food is nutritionally deficient right from the start. To make matters worse, our food gets refined and more of its nutritional content is removed in the process.
While there are still those diehards in the medical community who preach the old dogma that supplements aren't necessary if you eat a "balanced diet," it is nonetheless a fact that animal feeds ALL contain nutritional supplements. Agricultural experts recognize that farmers must supplement animal feeds. They know that the grain and other foodstuffs do not contain enough nutrients to maintain healthy livestock without adding supplements. If animals can't stay healthy eating our modern crops, how can human beings?
Here is the story of how this tragic situation came to be. Prior to the 1800s, farmers all over the world fertilized their crops with organic material. However, in the 1900s, a well-meaning chemist burned plant material and analyzed the ashes that remained. He discovered that the ashes were primarily composed of nitrogen, phosphorous and potassium and erroneously concluded that these were the minerals that plants required to grow. Unfortunately, he lacked the equipment to detect the minute amounts of other minerals (called trace minerals) present in the plant ashes that are also critical for plant growth. Irregardless, the modern N,P,K (nitrogen, phosphorus and potassium) fertilizers were born.
When farmers started applying these three elements to the soil, at first they did get bigger crop yields at. However, with repeated use, problems began to arise. This was because the soil was gradually being depleted of its trace minerals. As the soil became depleted the plants became unhealthy. Insect damage and disease increased. But instead of adding organic matter to the soil to correct the mineral imbalances, chemistry was there to "correct" these problems with herbicides, fungicides and pesticides. Unfortunately, these chemicals compound the problem.
You see, healthy soil is teaming with microorganisms. Bacteria in the soil break down organic material from dead animals and plants to recycle it for use by other plants. Mycorrhizafungi grow on the roots of plants, protecting growing plants against these bacteria (fungus and bacteria are natural antagonists). These fungi also help the plants assimilate the minerals they need.
The use of toxic chemicals gradually sterilizes the soil, killing the microorganisms that live there. It is much like the problem caused by the overuse of antibiotics, that kill both the friendly flora in the intestinal tract as well as the harmful bacteria. Though the antibiotics appear to solve the problem of infection, in reality, their long-term use weakens the body's natural defenses and increases the likelihood of future infections. Likewise, as the friendly microorganisms in the soil are destroyed, the plants lose the ability to assimilate the proper balance of minerals from the soil. Hence, the plants become even more susceptible to insect damage and disease.
The truth of this assertion is demonstrated by one simple fact: as insecticide use has increased tenfold since World War II, crop loss, due to insect damage, has doubled, rising from 7 to 14 percent in the same period of time. Here are two other studies that also illustrate the problem.
A four-year study cited in World Health and Ecology, in 1976, took 4,000 grain samples from four Midwestern states. These samples were then analyzed for their mineral content. Over a four year period it was determined that the mineral content of corn dropped significantly. Here are the percentages of mineral loss.
Interestingly enough, phosphorus and potassium are elements which are added to the soil with commercial fertilizers. This study demonstrated that plants are not able to utilize these artificially introduced elements even though they are present in the soil.
Another study conducted by Firman E. Baer (Rutger's University) compared the difference in the mineral content of organically-grown foods with non-organically grown foods. His study revealed significant differences in the mineral content of these foods. Sample results from that study are shown in the table below. Look, for example, at the differences in the iron content of snap beans and spinach. Organically grown snap beans had over 22 times more iron than it's commercial counterpart, while organically grown spinach provided 80 times more iron than the non-organic variety. Organically grown food has a least twice as much mineral content in nearly every case than commercially grown foods.
When plants can obtain the minerals they need for healthy metabolism, then they are able to produce chemicals like volatile oils, sapponins, tannins, etc. which protect the plant against insect damage and disease. These organic compounds are also considered the "active components" of herbs. The fact that "medicinal" herbs contain higher percentages of these chemicals than ordinary foods suggests that these chemicals are essential to immune system function in human beings. That they are produced as a part of the plant's immune system gives credence to the concept that plants with strong immune systems provide the nutrition that people and animals need to build strong human immune systems.
These "medicinal" chemicals in our foods are also largely responsible for their characteristic taste and smell. Thus, plants which have good mineral content will have stronger odors and flavors than plants which do not. Just pick up the produce in the supermarket and smell it and you will discover how sickly the food is. If it were not being "protected" by chemical poisons, nature would destroy these sickly plants.
Key: +Organically grown *Non-organically grown
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For many years, gold in various forms has been used to treat disease and other maladies. The pain of Arthritis is successfully stopped in mainstream medicine by injections of gold salts. Practitioners have used forms of gold to relieve the craving for alcohol and other addicting drugs. The Chinese value gold as an elixir of great therapeutic value. The use of gold for healing and control of pain has long been described in folklore and legends. The earliest documented use in "modern" medicine was in 1890 when Dr. Robert Koch discovered that Tubercle Bacillus could not live in the presence of gold. Prior to that time it was known and used in the Middle Ages for its health restorative properties.
Europeans have long been aware of the benefits of gold in the body and have been buying gold coated pills and 'Gold Water' over the counter for well over 100 years. As far back as 1885 in the
Gold has been used in cases of glandular and nervous non-coordination, helping to rejuvenate the glands, stimulate the nerves and release nervous pressure. The body's warmth mechanism may be positively affected by gold, particularly in cases of chills, hot flashes, and night sweats. Used daily with colloidal silver, colloidal gold may support our bodies' natural defense system against disease and help promote renewed vitality and longevity.
Doctors Nilo Cairo and A. Brinckmann wrote a best selling work entitled "Materia Medica", (Sao Paulo, Brazil, 19th Edition, 1965), in which Colloidal Gold was listed as the number one remedy against obesity.
In July 1935, the medical periodical "Clinical, Medicine & Surgery" had an article entitled "Colloidal Gold in Inoperable Cancer" written by Edward H. Ochsner, M.D., B.S., F.A.C.S., Chicago-Consulting Surgeon,
"When the condition is hopeless, Colloidal Gold helps prolong life and makes life much more bearable, both to the patient and to those about them, because it shortens the period of terminal cachexia (general physical wasting and malnutrition usually associated with chronic disease) and greatly reduces pain and discomfort and the need of opiates (narcotics) in a majority of instances."
References Available Upon Request
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MegaVO2 is DR. CHARLTO N COOK'S proprietary plant cell powdered vitamin supplement. It contains essential and easily assimilated vitamins to assist in digestion, to support liver activities, to aid in detoxification, to enhance intestinal repair and to promote beneficial intestinal flora growth.
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MegaVO2 is an oxygen-enhanced, powdered plant cell vitamin supplement. MegaVO2 contains essential and easily assimilated vitamins to assist in digestion, to support liver activities, to aid in detoxification, to enhance intestinal repair and to promote beneficial intestinal flora growth. Ingredients include Vitamin B-1, Panthothenic Acid, Vitamin B-2, Niacin, Vitamin B-6, Vitamin K, Vitamin B-12, Choline, Vitamin C, Inositoll, Vitamin D-3, PABA, Vitamin E, Bioflavonoids, Biotin, Beta Carotene, Folic Acid and Magnesium (Dioxide).
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