Lloyd Wright, author of the just released Hepatitis C: A Do-It Yourself Guide for Health, talking lactoferrin and apolactoferrin for use in reducing AST and ALT viral loads in Hepatitis C patients. A minor fraction of whey, lactoferrin appears to have a wide variety of uses in biological systems and is considered a first line immune defense in the human body. Though a natural component of cow’s and human mother’s milk, lactoferrin is found throughout the human body.

Published studies that have examined the use of lactoferrin as a supplement and its effects on immunity have been quite promising. First, lactoferrin helps to maintain a proper level of “good” bacteria in the intestinal tract, while controlling the number of “bad” bacteria, like E. coli and streptococcus. Probably lactoferrin’s best-known role is as an iron binding protein. The mechanism appears to lie with lactoferrin’s ability to bind iron, as it is known to have an extremely high affinity for this metal. Many pathogenic bacteria need a supply of free iron to multiply. In the presence of lactoferrin, they are strongly inhibited or killed.

There is little doubt that lactoferrin is a major find and a potential breakthrough as a natural nontoxic immune enhancer. Though a handful of companies are able to produce lactoferrin at this time, there is only one company producing the apolactoferrin (iron-depleted) form in large quantity. Studies suggest that the superior form to supplement with is apolactoferrin

While characterizing the mechanism by which proanthocyanidin inhibited HCV subgenome expression, we found that heterogeneous nuclear ribonucleoprotein A2/B1 showed affinity to blueberry leaf-derived proanthocyanidin and was indispensable for HCV subgenome expression in replicon cells. These data suggest that proanthocyanidin isolated from blueberry leaves may have potential usefulness as an anti-HCV compound by inhibiting viral replication.

About Lloyd Wright:

Lloyd Wright attended UCLA for undergraduate work and continued his formal education at Cal Lutheran University majoring in Administration of Justice.

Lloyd’s background in Natural Medicine began early in life, as his mother was “the Health Food Fanatic” of the 1950′s. Lloyd’s longstanding interest in Natural Medicine was further fueled as nearly everyone in his family has had cancer and most have died from it.

Lloyd contracted Hepatitis C in 1979 from four blood transfusions and a liver biopsy in 1994 revealed Chronic Hepatitis C. After a bout with cancer and the conventional treatments Lloyd went through for his cancer therapy, Lloyd’s liver was in bad shape. The medical establishment advised Lloyd to get his papers in order and expect to live another 3 to 5 years, and hope something would come along to help.

Standing up against a legion of medical doctors who insisted Interferon was the only way, he researched the disease and proved them wrong. Through extensive research, and his studies with the highly regarded Dr. John Finnegan, ND, Lloyd created a combination of herbal and glandular remedies that cured him completely of Hepatitis C.

His successful cure coupled with the trauma he experienced while in the hands of medical doctors spurred him to write a book documenting his story and his cure, Triumph Over Hepatitis C. This book has received worldwide recognition and is helping thousands of people to heal themselves. As a Hepatitis C researcher and author, Lloyd has developed more substantial credentials than most doctors or scientists who are often paid by big drug companies.

Through this book, a best seller on the web, and his popular website, https://www.hepatitiscfree.com, Lloyd has reached thousands of people all over the world. This website has one of the most successful Alternative Medicine pharmacies on the internet which provides life-saving, superior quality products to both doctors and patients for Hepatitis C, Cancer, Autoimmune diseases, etc. Those who have tried his program have reported great improvement, while some have reported no longer having a viral load at all.

For more about Lloyd Wright go to https://alternativemedicinesolution.com

It’s the Great Pumpkin Charlie Brown! Linus totally had the right idea about loving pumpkins…even though he thought the “Great Pumpkin” was going to give him gifts and candy, Linus was right in this sense: He knew that pumpkins were great! He didn’t know why…but I didn’t either until I started eating more pumpkin and doing my research on this large and beautiful squash.

That’s why today we are talking about “Pumpkins” and why, especially during this time of year, you should have a couple of pumpkins in your vegetarian kitchen.

Hey, I am EJ and thank you for tuning in for another edition of “Vegetarian Kitchen” where we explore the vegetarian and vegan resources that are available to help make vegetarian living easy breezy. From food ingredients, to appliances, to cooking tools, you will get the low-down on the essentials you should have stocked and ready to go in your “Vegetarian Kitchen.”

It’s 5:00 in the morning and you hear the slamming of cabinets and the clanking of pots, pans, and lids. You hear your mom say “Now where is that garlic powder, I know I just bought some from the store.” Next is the sound of water filling a large pot. Then you smell it! The beautiful sweet aroma of nutmeg, brown sugar, cinnamon and a hint of vanilla.

And you know what time it is. You’ve been woken up many times, on Thanksgiving morning by that same smell and it never gets old. Momma has baked her homemade, love filled pumpkin pie. And now you fall back to sleep, dreaming of how you will get the first slice of that pumpkin pie.

While pumpkins are great to enjoy all year round, the holiday season tends to be the peak time where everyone goes PUMPKIN CRAZY so here’s why you want to make sure you eat some pumpkin this holiday season:

A pumpkin a day helps with the vitamin A. Eating a pumpkin a day is a bit much, BUT this winter squash is a great source of beta carotene and Vitamin A which maintains healthy skin, teeth, and good vision. 100g of pumpkin can provide more than half of your daily value of this important vitamin

Your furry friends will not only love pumpkin but they will love you for giving it to them. Especially if your cat or dog is suffering from digestive issues or hairballs.

It is so versatile. Not only can you eat the pulp of the pumpkin, but you can roast the seeds and consume the oil from roasting the seeds. Talk about stretching your dollar!

Pumpkins can be enjoyed without the crust and whipped cream. Don’t believe me? Try these different ways to begin loving pumpkin all year:

In a muffin! For years blueberries and banana walnut have dominated the muffin game. Pureed pumpkin is a great addition to any muffin recipe. Just replace one cup of flour with a cup of puree pumpkin.

Don’t toss the seeds! Make homemade flavored pumpkin seeds with the kiddos. After carving the pumpkin, save the seeds, rinse them off, throw them in a bowl and toss in some of your favorite seasoning and drizzle with oil. Next put them on a baking sheet and place them in a 425 degree oven and bake for a few minutes.

For breakfast – Yes. How do pumpkin pancakes sound? Delicious! Here is a quick pumpkin pancake recipe. Make sure you visit Vegtabowlfoods.com for the full recipe.

Ingredients:

¾ cup of pureed pumpkin
¾ cup of flour
¼ cup brown sugar
½ tsp. salt
1 tsp. baking soda
3 tbsp. canola oil
2 tbsp. arrowroot powder (optional)
2 cups of non-dairy milk

What to Do:

Get out your iron skillet and place a little oil in the skillet
In a large bowl add the flour, brown sugar, salt baking soda and arrowroot powder and mix well. Make sure to work out any clumps.
Next add the canola oil and non dairy milk and mix well. Fold in the pureed pumpkin.

Next heat the iron skillet over medium heat. Make sure the oil is hot. Using a ¼ cup measuring cup, pour ¼ cup of pancake batter in the hot skillet. Cook the pancake on one side for 2 minutes or until brown then flip and cook for another 2 minutes or until brown.

Continue until you have cooked all of the pancake batter. Enjoy your pancakes with your favorite syrup and fruit.

You will never look at or eat pumpkin ever the same again. During this holiday season, get creative with your fresh and canned pumpkin.

VTB and the vegetarian and vegan community would love to hear from you! Do you eat pumpkin all year? What is your favorite Pumpkin Recipe? Join the conversation and share your story by entering your comments below, on Facebook, or by using #VTBGreatPumpkin on Twitter.

And of course, if you can’t get enough of this video and Vegetabowl Foods, I encourage you to share this video with other vegetarians and vegans and subscribe to the Vegtabowl Foods Blog and Channel.

Thank you for joining me today on another episode VTB’s Vegetarian Kitchen. Thank you and Take care!