Nature's Secret Therapies

03/10/2026

29/09/2026

A clinical report published in Biochemical and Biophysical Research Communications by Lockwood, Moesgaard, and Folkers followed 32 women with high-risk breast cancer who received a nutritional treatment that included antioxidants, fatty acids, and 90 mg of CoQ10 daily.

Six of the 32 patients experienced partial tumor regression. In one of these patients, researchers increased CoQ10 to 390 mg/day. After one month, her breast tumor was no longer palpable, and after another month, mammography reportedly showed no detectable tumor.

The researchers also described another patient who had undergone non-radical breast surgery but still had confirmed residual tumor tissue.

She received 300 mg of CoQ10 daily, and after 3 months, the authors reported that she was in excellent clinical condition and no residual tumor tissue was detected. These findings came from individual cases within a small, uncontrolled clinical report, and the patients received other nutritional treatments alongside CoQ10, so the study cannot establish that CoQ10 caused the tumor regression or that CoQ10 is an effective breast-cancer treatment.

PMID: 7908519

28/09/2026

After so many decades of new medicines being advocated, I love seeing century old successful natural remedies being used & educated again 🌸

27/09/2026

Far from being simple cosmetic flaws or stubborn physical imperfections, persistent water retention and cellulite are often direct, tangible signals from an overburdened body indicating that its primary drainage network—the lymphatic system—is sluggish or congested. Unlike the circulatory system, which relies on the heart to pump blood, the lymphatic system lacks a central pump and depends entirely on physical movement, deep breathing, and hydration to transport metabolic waste, cellular debris, and trapped proteins out of the tissues. When this intricate filtration pathway stagnates, excess fluid pools in the interstitial spaces, increasing subcutaneous pressure and exacerbating the “push-and-pull” effect against connective tissue bands that creates the dimpled appearance of cellulite.

By shifting the focus away from superficial aesthetics and actively supporting lymph flow through strategies like manual drainage, targeted movement, and consistent hydration, you address the physiological root cause, relieving tissue and congestion and allowing the body to naturally restore its smooth, balanced, and vibrant state from the inside out. Check out the comments section for tips on supporting lymphatic flow to prevent congestion 🫶

Lymphatic congestion can manifest through several systemic indicators beyond water retention, most notably chronic fatigue, brain fog, and a weakened immune system that leads to frequent infections, colds or chronic sinus issues. Individuals with compromised lymphatic flow may also experience persistent stiffness and joint pain, as stagnant fluid allows inflammatory waste products to accumulate around muscle and joint issues. Furthermore, it frequently causes digestive bloating or constipation due to disrupted gastrointestinal fluid clearance, alongside noticeable skin changes such as acne breakouts, rashes, dryness or a dull, thickened texture. Because the lymphatic system lacks a central pump, these non-visual symptoms are direct results of impaired cellular waste removal and compromised immune surveillance throughout the body.

22/09/2026

Cocoa is one of the few foods with a genuinely interesting cardiovascular literature behind it, and most of what is sold has had the relevant compounds removed on purpose.

The compounds are flavanols, a subgroup of flavan-3-ols including epicatechin and the procyanidins built from it. They are what the cocoa research is about. They are also bitter, astringent, and reddish, which puts them in direct conflict with what a manufacturer wants from cocoa powder.

Alkalization solves that problem. Also called Dutch processing, it treats the cocoa with an alkaline solution, raising the pH from its natural 5.3 to 5.8 up to 7.6 or higher. The powder darkens, the harshness softens, and it disperses better in liquid. It is a cosmetic and sensory process. Nobody performs it for a nutritional reason.

The cost was quantified in a survey of commercial cocoa powders, and the relationship turned out to be linear. Untreated natural cocoa averaged 34.6 mg of total flavanols per gram. Lightly alkalized powder, at pH 6.5 to 7.2, averaged 13.8. Medium treatment brought it to 7.8. Heavily alkalized powder, the very dark kind, averaged 3.9 mg per gram. That is a loss of roughly 89 percent from natural, and even the gentlest commercial treatment removed about 60 percent.

Two things make this strange (in my opinion) rather than merely interesting.

The first is that darkness reads as quality. A deep, almost black cocoa looks stronger and more premium, and it is the tier with the least of the compound the marketing is implicitly referencing. The visual signal runs opposite to the chemistry.

The second is disclosure. In the United States, alkalized cocoa must be labelled, and it usually appears as "processed with alkali" or "Dutch process" in the ingredient list. That phrase is accurate and almost entirely uninformative to a shopper. It does not say what was processed out, and no front-of-pack claim is obliged to mention it.

This survey measured composition, not health outcomes, so it establishes what is present rather than what any given powder does in a person. And the work came from a chocolate manufacturer's own research centre, which is unusual in that the finding runs against the sponsor's commercial interest. That direction of bias makes it more credible, not less, though it remains an industry publication.

If cocoa is being eaten as a food, none of this matters much. If it is being eaten for the flavanols, the ingredient list decides whether that is happening at all, and the natural, lighter, more bitter powder is the one that still contains them.

Miller et al., J Agric Food Chem 2008. PMID 18710243

21/09/2026

20/09/2026

Maltodextrin is the WORST ingredient hiding in your food!

It’s a refined starchy carbohydrate made by artificially bonding a cluster of sugar molecules. It’s highly processed and typically used as a filler in a wide range of packaged and processed foods.

Manufacturers use maltodextrin as a sweetener without having to list it as sugar on nutrition labels, allowing them to claim that a food is sugar-free despite significantly impacting blood sugar levels.

For more about this ingredient, download my free resource on the detrimental impact of maltodextrin: https://drbrg.co/4rlmaOr

Dr. Eric Berg, DC, not MD; information only