SLAM the brakes on cancer with this Appalachian ‘wonder fruit’

Once you’ve been diagnosed with cancer, you NEVER take off your detective hat.

You’re constantly looking for clues… searching for suspects… and digging for evidence of something that will STOP this killer in its tracks.

Your doc won’t help you.

He’ll just offer to cut you openpoison the cancer… or burn it out.

Those treatments MIGHT get the job done – but they could kill you before the cancer does.

It’s time to go BEYOND surgery, chemo, and radiation.

You don’t have to hop on a plane for any “experimental” treatment.

In fact, the answer might be hiding in plain sight… right in our own backyard.

Some say that this wild fruit has been underappreciated, or even NEGLECTED.

But what if the reason it’s been held in secrecy for so long is FAR more SINISTER?

Here’s what you need to know about the American fruit that had a bright future a century ago

And that has been kept in the SHADOWS under TOTAL anonymity.

Grown in the U.S.A.

The pawpaw tree (Asimina triloba) is high in anti-cancer compounds like antioxidants… vitamins like C and niacin (B3)… and minerals like copper, iron, magnesium, manganese, phosphorus, potassium, and zinc.

Its fruit, seeds, roots, and bark contain natural chemicals called acetogenins that can KILL cancer cells…

And not just one type of cancer – but colon, lung, breast, and blood cancers.

Studies have even shown that acetogenins can be MORE POTENT than cancer drugs like adriamycin – even against DEADLY cancers like leukemia.

Of course, agricultural experts didn’t know that in 1916, when they voted the nutritious and delicious pawpaw as the American fruit that was most likely to succeed.

At one time, the pawpaw was so widespread — and popular — that people named their towns after the native fruit.

Once abundant in the woods that grow east of the Mississippi… especially along rivers like the Potomac… the pawpaw was a staple of early Appalachian settlers’ diets.

But they weren’t the ones to first discover the pawpaw in the backwoods of Appalachia

They learned their “mountain knowledge” from native tribes– nicknamed the “pawpaw eaters” — who cultivated them in their forest orchards.

Historic fans of the pawpaw include frontiersmen like Daniel Boone (from Paw Paw, Kentucky) and our founding fathers like George Washington (who planted them at Mount Vernon) and Thomas Jefferson (who grew them at Monticello).

This exotic yet undoubtedly AMERICAN fruit – the largest one native to our country – even inspired folk songs like “Way Down Yonder in the Pawpaw Patch.”

And yet NO mention of them can be found between World War I… and the 1970s.

So what happened to the so-called “Indiana banana” for SIX DECADES?

Big Ag had another idea… and NEVER figured out how to domesticate pawpaw.

A close cousin of the soursop – and one of 2000 species of custard apples, the only one that grows in a non-tropical climate – it proved too labor-intensive to grow and harvesting the pawpaw.

Between their short growing season (September to early October)… short shelf life (they best ripen on the tree , not in the crate)… and high perishability (they easily bruise)… the fruits of the pawpaw tree were DOOMED in the advent of factory farms and corporatized agriculture.

But putting the fruit of the pawpaw tree aside… the most promising medicinal part of the plant actually turns out to be the twigs!

Fortunately, you can get pawpaw extract as a supplement in capsule form.

Just make sure it’s American pawpaw… and not one of the other fruits around the world that go by the same name.