The Department of Chemistry and Biochemistry at the University of Windsor in Canada conducted a research that showed very promising results, giving hope to cancer patients.
Dandelion is often regarded as a useless weed, but its tea can actually affect cancer cells in a way that they disintegrate within 48 hours, without affecting the healthy cells.
Our grandmothers knew well about the healing properties of this plant. They’d often make cough syrups from the flower, but they weren’t aware that the root is very beneficial to cancer patients.
Besides, it has diuretic properties, stimulates the secretion of the bile, cleanses the liver, helps with allergies and reduces cholesterol. It contains very important vitamins and minerals such as vitamin B6, thiamin, riboflavin, vitamin C, iron, calcium, potassium, folic acid and magnesium. It contains up to 53% of the required daily intake of vitamin K and about 110% of the recommended daily intake of vitamin A.
When the 72-year-old John di Carlo was sent home to spend his last days after 3 years of aggressive chemo, he was proposed to drink dandelion root tea by his doctors as a last hope. After only four months, this man has experienced cancer remission (partial or complete regression of the disease).
Dandelion root should be carefully pulled out from the ground, whole. The harvesting is done in autumn or spring, when all the energy is contained in the root. Keep in mind that the root should be picked from clean soil.
The root can be used fresh and dried. If you want to keep it for a longer time, you need to dry it. But, before you do that you should carefully peel it and cut it into small equal pieces. Spread the dandelion root on a surface, in a cool dry place with good ventilation. It should be dry within 3 or 14 days. This way, the root will preserve its medicinal properties up to a year, and should be stored in a glass jars in a cool, dark place.