Anti viral nutrients are vital to our health.



Those interested in lowering their risk of cancer, heart disease, dementia and liver dysfunction should be certain to include these powerful compounds through diet or supplementation. Humans have relied on natural extracts and

powerful nutrients to prevent disease and maintain health for countless generations. The modern typical diet consists mostly of foods that have been heavily processed and as a result, the life force, most of the vitamins and minerals we need to sustain optimal health have been damaged or eliminated. Estimates are that only 1 in 20 people consumes the minimum daily recommendation of 5 servings of vegetables and fruits let alone the changed recommendations of 7. These recommendations are to make sure that individuals do net get deficient in a wide array of phytonutrients supplied by fresh produce and are essential for disease prevention. Other decide to add these natural nutrients to your diet or supplemental arsenal.


Best known and proven are: Curcumin Shown to Protect the Brain and Liver Curcumin is the active component of the Indian spice turmeric that gives curry its deep yellow color. It is an potent antiviral is known to provide critical protection to the brain as it can easily cross the blood-brain barrier. Researchers have shown that the spice extract can effectively inhibit the formation of brain plaque that is associated with Alzheimer`s disease

and other neurological disorders such as Parkinson`s. Other research published in the journal Endocrinology shows how curcumin can help prevent the accumulation of fat in the liver. Fatty liver disease is a potentially fatal affliction that worsens with excess body weight and obesity. The liver is our primary organ responsible for filtering toxins from the blood as well as hundreds of other important metabolic functions within our body.

Any other natural nutrient that can help keep fat from clogging the normal activity of our liver is critical to our health. Next is Garlic. Dramatically Lowers Risk from Many Cancer Lines. One problems is the precence of Sulfur being a active compound that makes garlic difficult for many to eat raw, but also contributes to its long list of health benefits. Used within our body after broken down or the breakdown of sulfur to power a process known as hylation. Through this chain of chemical reactions our body is able to perform many critical functions that promote healthy immune response and clear waste products from our cells. The result of a study published in the American Journal of Clinical Nutrition demonstrates that a diet including garlic (and onions) was inversely related to the risk of many forms of cancer. The pancreatic cancer risk was lowered by 54% The prostate cancer was lowered by 51%; and colon cancer rates were cut in half Researchers believe that an improved immune response is behind the cancer fighting ability associated with garlic.

Use of Green Tea against Obesity and Heart Disease. The catechins in green tea (EGCG) have been known or established themselves for their ability to fight diseases ranging from cancer to dementia and heart disease. Extensive research has shown that EGCG components can effectively inhibit the blood supply required for the development and proliferation of cancer cells. Risk for developing deadly lung cancer was reduced by 66% in participants taking a concentrated form of green tea extract. Green tea is also a powerful tool in the fight against heart disease.

The Journal of the American College of Nutrition has explains how EGCG increases the oxidation of fat by boosting metabolism. This action assists in weight loss by increasing base metabolic rate.

Green tea also lowers the risk of coronary artery disease by limiting oxidized LDL cholesterol that causes arterial plaque. 

Several sulphated seaweed polysaccharides show high antiviral activity against enveloped viruses, including important human pathogens such as human immunodeficiency virus, herpes simplex virus, human cytomegalovirus, dengue virus and respiratory syncytial virus. They can be obtained in major amounts and at low costs, have low toxicity. The virus-cell complex is formed by ionic interactions between the anionic (mainly sulphate) groups in the polysaccharide and basic amino acids of the glycoprotein, and non-ionic ones depending on hydrophobic amino acids interspersed between the basic ones in the glycoprotein-binding zone. Hypothesis are advanced of the corresponding hydrophobic structures in the polysaccharides. The antiviral activity of the sulphated seaweed polysaccharides is based on the formation of formally similar complexes that block the interaction of the viruses with the cells.




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