One method to stop a heart attack fast

[Ya Basta]

This is an alternative medicine post. Please do not take this information as an alternative from visiting a doctor. Its just information on the health benefits of cayenne pepper on the coronary system.

How To Use Cayenne Pepper To Stop A Heart Attack Fast!

Famed healers such as Dr. John Christopher, N.D., and Dr. Richard Schulze, N.D., sang the praises of Cayenne pepper. For instance Dr. John Christopher declared: "In 35 years of practice, and working with the people and teaching, I have never on house calls lost one heart attack patient and the reason is, whenever I go in--if they are still breathing--I pour down them a cup of cayenne tea (a teaspoon of cayenne in a cup of hot water, and within minutes they are up and around)."

It should be noted that these men, and many other healers like them, were speaking from personal experience and not speculation when referring to this powerful plant.

So what are the best practices in using Cayenne pepper based upon the voice and experiences of those that have actually used it?

First the Cayenne pepper must be at least 90,000 heat units or 90,000(H.U.) to be able to stop a heart attack. If the cayenne is at least 90,000 H.U. and the person is still conscious, the recommendation is to mix 1 teaspoon of cayenne powder in a glass of warm water (this is essentially a "cayenne tea&quot , and give it to the person to drink.

If the person is unconscious then the recommendation is to use a cayenne tincture or extract, again of at least 90,000 H.U., and put a couple of full droppers underneath their tongue full strength. As noted above by Dr. Christopher, in 35 years of practice he never lost even 1 heart attack case if the person was still breathing when he arrived, and he attributed this to the prudent use of the cayenne pepper.


http://www.naturalnews.com/030566_cayenne_pepper_heart_attack.html#ixzz22tgzV6hV

In the first 9 minutes of this video this woman gives her personal experience in stopping a heart attack using cayenne pepper extract.

Capsaicinoids, (capsaicin and dihydrocapsaicin), are the major pungent constituents of chili peppers from the genus Capsicum. Regular intake of chili peppers delays oxidation of serum lipids, and lowers and improves insulin and glucose profiles following a meal, both of which contribute to reducing the risk of cardiovascular disease (Ahuja 2006). In animal models, capsaicin reduces platelet aggregation (Wang 1984). An early study attributed the reduced plasma fibrinogen and increased fibrinolytic activity of native Thai individuals, compared to Americans living in Thailand, to the amounts of capsaicin in their diets (Visudhiphan 1982). In laboratory tests, both capsaicin and dihydrocapsaicin reduced platelet aggregation and reduced the activity of clotting proteins in blood samples from 6 healthy patients (Adams 2009).


http://www.lef.org/protocols/heart_circulatory/blood_clot_02.htm