*"I immediately started taking cayenne pepper capsules daily. I took the equivalent human dose from the study & made that my goal. I gradually consumed more each week until I reached what I thought was the right dose (enough cayenne to equal about 5 habanera peppers per day)."
**How about adding habanero peppers to your daily fresh pressed juice? I once consumed 2 caps of 300,000 btu cayenne on an empty stomach. They traveled the length of my alimentary tract in record time ... severe scorching exit action less than 40 minutes after ingestion. Be careful! ... that experience was horrific! I mix habanero into carrot - beet - celery - ginger - apple - pineapple. Of course if you were drinking this juice on a regular basis, the prospects of cancer would be diminished most severely. See the Breuss Total Cancer Treatment. Beet juice is top on his list! The pigment in red beets is called betalain or betacyanin. **Red beetroot and prickly pear (Opuntia ficus-indica) are the only edible sources of betalains*.* Those who are ultra sensitive to cayenne might be able to enjoy a glass of fresh juice of carrot - beet - celery - ginger - (pine)apple & habanero. I have witnessed cayenne sensitive types enjoy this combination ... yet a dash of cayenne in a pot of lamb evokes extreme burning and anger. If you are worried about microbial threats in fresh vegetable juice or fruit juices ... a rational fear with commercially prepared fresh juice. You may recall the late 90's Odwalla **outbreak of E. coli 0157:H7 in unpasteurized Odwalla apple juice. I prefer adding a shot of "colloidal - ionic silver" or Nutribiotic(R) citrus seed extract to the juice.** As for home preparation, I always peel my carrots before juicing as directed by Norman W Walker ... Norwalk juicer ( triturator with hydraulic press ... anyone interested in factory photos, please write direct!) Dr Walker advised that carrot peels are dirty and nutritionally worthless. best regards, JD Kalloco *
