WINSTON-SALEM STATE HANDS BOWIE STATE 56-21 SETBACK

WINSTON-SALEM, N.C. – After trailing early in the second quarter, the 16^th ranked Rams of Winston-Salem State University ran off 50 unanswered points and rolled to a 56-21 victory over the Bulldogs of Bowie State University on Saturday afternoon.

Bowie State (2-3, 0-2 CIAA) totaled only 252 yards of total offense which included 123 yards through the air while Winston-Salem State (4-1, 2-0 CIAA) accumulated a season-high 690 total yards.

“We had a rhythm in the first half, didn’t finish some drives, made some mistakes and got behind and you can’t do that against a good football team”, said Bulldogs head coach Damon Wilson.

WSSU’s Rudy Johnson faked everyone out and threw a 30-yard touchdown pass to Eric Wolfe at the 3:02 mark of the opening quarter. Alejandro Suarez missed the extra point, but the Rams led 6-0.

Bowie State responded with a two-yard touchdown run by senior Keith Brown (Temple Hills, Md.) to go in the second quarter. Junior Mario Diaz-Aviles converted the extra point for a 7-6 Bulldogs lead.

The Rams countered Bowie State’s score at the 7:39 mark of the second quarter, when Johnson rushed five yards around the right side for six to shift the advantage back over to the Rams. This time, Suarez made the extra point to set the score at 13-7.

Johnson threw his second touchdown of the game, this time connecting with Chase Powell for a 28-yard score. Suarez added the extra point to give the Rams a little room at 20-7 with 2:15 remaining in the first half.

Johnson increased his rushing stats with four seconds left in the first half, rumbling in from 22-yards out to increase the Rams lead. The Rams converted the two-point conversion to make the score 28-7 at halftime.

Winston-Salem State capitalized on a Bowie State personal foul as Johnson connected with Tehvyn Brantley for a 63 yard pass and catch to extend the Rams lead to 35-7 at the 11:01 mark of the third quarter.

Shane Blue was the recipient of a 49-yard pass from Johnson for another Rams score with 5:52 left in the third quarter. With the Suarez extra point, WSSU’s Rams extended their lead to 42-7.

Following a Bulldogs turnover, Winston-Salem State’s William Johnson attempted a 22-yard field goal, but Bowie State was penalized for its second personal foul of the game, giving the Rams a first down at the BSU three yard line. From there, Maurice Lewis punched it in and Suarez’s extra point pushed the Rams lead to 49-7.  

Lewis basically walked in from one-yard out and the Suarez extra point made the score 56-7 with 12:11 remaining in the game.

With 8:07 remaining in the contest, junior redshirt quarterback Trevon Bennett (Ft. Washington, Md.), starting his first career game, threw a three-yard touchdown to sophomore Garry Cropper (Odenton, Md.).

The Bulldogs scored one more time with just a minute to play on a Bennett to 7-yard pass and catch to freshman Ricardo Smith (Oxon Hill, Md.)

Offensively, BSU was led by Brown with 73 rushing yards on 16 carries and one touchdown, while redshirt junior Kendall Jefferson (Temple Hills, Md.) rushed eight times for 30 yards.

Bennett finished the afternoon going 14-of-28 for 123 yards with two touchdowns and one interception.

Cropper led the Bulldog receivers with three catches for 35 yards, while redshirt junior Khari Lee (Baltimore, Md.) finished with three catches for six yards.

Defensively, Bowie State redshirt sophomore Antoine Young (Washington, D.C.) led the both teams with a game-high nine tackles and one tackle for a loss. Senior Delante White (Temple Hills, Md.), redshirt sophomore Curtis Pumphrey (Laurel, Md.) and redshirt sophomore Nkonyeasua Uwandi (Berwyn Heights, Md.) finished with five tackles. Pumphry also had two interceptions (third of the season and ninth of his career) and one pass deflection.

WSSU’ Johnson completed 20-of-36 passes for 390 yards and four touchdowns also led the Rams in rushing with 73 yards. Wolfe was Johnson’s primary target, catching six passes for 116 yards and one touchdown.

The Bulldogs return home for Homecoming 2013 next Saturday (October 12^th) hosting the surging Hawks of Chowan University. Game time is 1 pm in Bulldogs Stadium.

Lincoln 3 - Bowie State 0 (WOMEN'S VOLLEYBALL)

BOWIE, Md.  - The Lincoln University Lady Lions took just over an hour to defeat the host Lady Bulldogs 25-17, 25-22 and 25-21 in CIAA volleyball action. The Bowie State loss drops the team record to 2-16 overall, 1-9 in the conference and 0-4 in the North.

 

Lincoln (2-9, 2-8 CIAA, 1-3 North) was led by Jillian Lee and Briana McKellery with eights kills apiece on a combined 44 total attacks. Cynthia Johnson tallied seven kills for the Lady Lions to go along with two service aces and six digs. Shanna King led both teams with a match-high 21 assists and teammate Sydney Cook recorded a match-high 12 digs in the win.

 

Senior Brelyn Finley (District Heights, Md. ) and Briana Flowers (Millersville, Md.) contributed five kills each for the Lady Bulldogs. Freshman Amy Harvey (Laurel, Md.) paced Bowie State with a team-high 12 assists.

 

Bowie State returns to the A.C. Jordan Arena on Monday (October 7th) hosting the Lady Panthers of Virginia Union University.

 

Lincoln vs Bowie State (Oct 3, 2013)

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Box Score

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Volleyball Box Score

Volleyball Box Score
BOWIE STATE VOLLEYBALL 2013
Lincoln vs Bowie State
(Oct 3, 2013 at Bowie, MD)

	Lincoln		ATTACK				SET	SERVE		SRV	DEF	BLOCK			GEN
##	Player	SP	K	E	TA	PCT	A	SA	SE	RE	DIG	BS	BA	BE	BHE
1	JOHNSON,Cynthia	3	7	7	24	.000	0	2	1	1	6	0	0	0	0
5	LEE,Jillian	3	8	3	13	.385	1	1	2	0	1	0	1	0	0
7	MCKELLERY,Briana	3	8	4	21	.190	1	0	0	1	0	2	0	0	0
10	ORTON,Kyra	3	2	0	10	.200	0	2	3	0	9	0	0	0	0
14	KING,Shanna	3	1	1	5	.000	21	1	1	0	8	0	0	0	3
15	SMITH,Toni	3	2	5	12	-.250	1	0	1	1	1	1	1	0	0
2	COOK,Sydney	3	0	3	7	-.429	0	0	2	0	12	0	0	0	0
	Totals	3	28	23	92	.054	24	6	10	3	37	3	2	0	3
							TOTAL TEAM BLOCKS: 4.0

TEAM ATTACK BY SET  Set  K  E  TA  Pct  1  9  5  32  .125  2  11  10  33  .030  3  8  8  27  .000

SET SCORES  1  2  3     TEAM RECORDS  Lincoln   (3)  25  25  25     2-9, 2-8, 1-3   Bowie State   (0)  17  22  21     2-16, 1-9, 0-4

	Bowie State		ATTACK				SET	SERVE		SRV	DEF	BLOCK			GEN
##	Player	SP	K	E	TA	PCT	A	SA	SE	RE	DIG	BS	BA	BE	BHE
3	FINEY,Brelyn	3	5	4	10	.100	0	1	1	0	0	0	0	0	0
4	JORDAN,Symone	3	1	1	5	.000	0	0	0	0	0	0	0	0	0
6	FLOWERS,Briana	3	5	6	21	-.048	1	1	2	0	1	0	0	0	0
9	NGUNDAM,Yaje	3	3	6	22	-.136	1	0	2	2	8	1	0	1	0
10	HARVEY,Amy	3	0	0	2	.000	12	1	2	0	5	0	0	0	6
12	FISHER,Alexis	2	0	0	2	.000	0	0	0	0	2	0	0	0	0
1	GRANT,Alicia	3	0	0	2	.000	0	0	0	1	5	0	0	0	0
2	MARTINEZ,Marissa	3	2	3	13	-.077	0	0	0	0	5	0	0	0	0
7	MASON,India	3	1	3	8	-.250	0	0	0	0	0	0	0	1	0
8	JOHNSON,Antonique	3	0	1	2	-.500	0	0	2	2	5	0	0	0	0
	LADY BULLDOGS									1
	Totals	3	17	24	87	-.080	14	3	9	6	31	1	0	2	6
							TOTAL TEAM BLOCKS: 1.0

TEAM ATTACK BY SET  Set  K  E  TA  Pct  1  4  10  29  -.207  2  7  7  29  .000  3  6  7  29  -.034

Site: Bowie, MD (A.C. Jordan) Date: Oct 3, 2013 Attend: 55 Time: 1:15 Refer

The "stinking rose" is a superfood

Fight Cancer with this "Stinking Rose" Superfood     The best thing about natural cancer treatments is that a lot of them are cheap as well as easy to incorporate into your daily routine. And for one natural "superfood" in particular, we just keep finding more good things about it as time goes by.     I'm referring to garlic, well-known as one of the most potent seasonings around. This pungent little bulb is more than just a flavor-enhancer: It's known to protect us against a multitude of cancers. How much protection does it offer? I think you're going to be surprised and delighted. . . Continued below... How Carolyn Reversed Her Alzheimer's by Disobeying Her Doctor     An all-natural protein melts away the brain-clogging mineral that triggers memory loss, dementia and Alzheimer's — and cuts brain cell death in half! And yet this Nobel Prize-winning discovery is being ignored by 99% of doctors.     That's why I'd like to tell you about Carolyn.     Click here to see how she reversed her Alzheimer's without drugs — and in just a few weeks!     If you or someone you care about is suffering from memory loss, dementia or Alzheimer's, then you know how cruel these diseases can be. The emotional and physical toll they take on the patient — as well as on the entire family — can be devastating.     That's why the news of the breakthroughs I'm about to reveal could literally have a life-changing effect on you.     Best of all, these solutions are available and being used successfully right now — even while most doctors still throw up their hands when it comes to memory loss, dementia and Alzheimer's, using words like "hopeless" and "irreversible." It's hard to believe, I know. . .     So please click here to see how Carolyn reversed her Alzheimer's with this remarkable discovery!     Out of 37 observational studies on us humans and our garlic-eating habits, 28 show some kind of cancer-preventative effect.     Epidemiological studies link it to reduced rates of a wide range of cancers. For example, the Iowa Women's Health Study (US: Steinmetz 1994) tested over 41,000 women and their use of 127 foods. Garlic was the only food found to have an effect strong enough to measure. Eating one serving or more per week prompted a 35 to 50 percent drop in colon cancer. The study looked at the results of eating fresh garlic, not powder or supplements. (Keep reading and you'll get the lowdown on garlic supplements in a minute.)     And a University of Texas study led by a Dr. Wargovich showed some of the components in garlic, including dialysulphide and S-allylcysteine, effectively reduced animal cancers by 50 to 75 percent.     Those are dramatic benefits, by any standard.     Components within garlic also appear to bind to breast cell receptor sites, thereby denying those parking places to cancer agents. And when prostate cells are exposed to garlic, they grow at only 25 percent of the normal rate. Looks like some enterprising scientist might be able to turn garlic into an answer to enlarged prostate (BPH). Smokers take heed!     But it's lung cancer that has recently shown the most impressive response to garlic, with a study from the journal Cancer Prevention Research concluding that even smokers who consume garlic twice every week will drop their cancer risk by 30 percent. Non-smokers who eat garlic twice a week cut their lung cancer risk by even more -- 44 percent.     Garlic is a species classified in the onion genus, closely related to shallots, leeks, and chives. Native to central Asia, it's been used by humans for over 7,000 years—going back at least as far as the ancient Egyptians, and probably much farther than that. This hardy plant is pretty easy to grow and does well year-round in mild climates.     In terms of medicinal use, most people know that garlic offers tremendous detoxification benefits. One study published in the journal Basic & Clinical Pharmacology found that garlic is just as effective at removing lead from the body as the often-prescribed drug, d-penicillamine. But of course, garlic comes without the awful side effects.     It's not just lead that garlic can help with. The sometimes stinky, always flavorful food also helps remove a variety of other toxins we're often exposed to, including those found in air pollution, cleaning agents, secondhand smoke, and many of the foods we consume.     Garlic also boosts the immune system and is replete with anti-infection properties. Supposedly you can rub crushed raw garlic on the site of an infection and, following a slight burning sensation, it will draw the infection out.     But it's the effect of crushing garlic and what happens after that which holds the clue to this root vegetable's effect on cancer. When you crush a clove of garlic and leave it out for ten minutes, it builds the maximum amount of a compound called allicin, which possesses terrific antibacterial and anti-fungal properties.     The crushing action is necessary because allicin will not surface unless garlic's tissue is damaged. It's this same tissue damage that produces garlic's sharp flavor. That's why a whole, intact clove of garlic rarely smells. As a matter of fact, it's the allicin that gives garlic its pungent smell and serves as a defense-mechanism against pests. Allicin forms thanks to a reaction from the enzyme alliinase.     Although, take note—this reaction process will not occur below a pH level of 3, so consuming whole cloves of garlic or powdered garlic does not provide the same benefit. For the same reason, according to some sources, many forms of garlic supplements are virtually useless. The garlic-cancer link     In terms of cancer treatment, allicin contributes to the antioxidant activity of garlic. When allicin decomposes, it forms a type of acid called 2-propenesulfenic acid, which binds to free radicals.     It's also believed that these components within crushed garlic can restrict the blood supply to certain cancerous tumors, though scientists are still working to explain the exact mechanism.     Aside from the known cancer benefits of garlic, the cloves — when raw and crushed -- are also believed to help lower blood cholesterol levels, reduce the incidence of colds, and fight bacteria, viruses, yeast, and intestinal amoeba. Long considered a powerful health food, garlic is the most effective broad spectrum anti-microbial agent known. It offers 39 different anti-fungal, bacterial, parasitic, and viral agents.     Interestingly, this gives us another anti-cancer angle: Enemies of the body like amoebae and other infectious invaders use up your supply of vitamins and minerals, and especially B vitamins like folic acid, choline, and inositol. All of these are crucial to DNA replication and to the support of your immune system.     Amoebae and other parasites produce cell-poisoning nitrates, but allicin—derived from crushed garlic—stops the enzymes necessary for the growth of these infectious organisms. It also boosts the effect of a liver enzyme, which increases your body's ability to detoxify itself.     Here's yet another potential explanation for how garlic protects against cancer. It has significantly high levels of selenium, which are known to reduce several cancers by as much as 20 percent. Plus, garlic has relatively high levels of tryptophan (the precursor to serotonin, which is the precursor to melatonin). Melatonin is an extremely powerful neutralizer of free radicals, but your body's production of it goes down as you get older. Always take with a side of parsley     The biggest complaint about garlic is that if you eat too much, your breath will stink. For some people, even their sweat will stink. The best known cure for bad breath is to eat fresh parsley, which explains why many garlic recipes, including garlic butter, include the green herb.     Just take note—excessive intake of garlic could be harmful. Besides the lingering effects of the odor, some people wind up with stomach pains, allergic reactions, and diarrhea. I'd recommend sticking to the few-times-a-week rule. There's no need to force it into every meal. Eating a third of a clove a day (about one to three grams) is also a good goal.     And take note that garlic is a natural blood thinner, so it shouldn't be taken before surgery or if you take prescription blood thinners. Many natural remedies, including digestive enzymes and fish oil, are natural blood thinners, so this is no big deal. Work with your doctor to wean yourself off blood-thinning medications and use the natural remedies instead. References: "Allicin." From Wikipedia, located 20 September 2013. http://en.wikipedia.org/wiki/Allicin "Does Garlic Prevent Cancer?" Medicine.Net: Cancer Prevention, located 20 September 2013. http://www.medicinenet.com/script/main/art.asp?articlekey=23591 "Eating raw garlic can prevent cancer, study suggests." CBC News, 7 August 2013. http://www.cbc.ca/news/health/eating-raw-garlic-can-prevent-cancer-study-suggests-1.1343422 "Pungent Power." Cancer Active: Garlic, located 20 September 2013. http://www.canceractive.com/cancer-active-page-link.aspx?n=525 "Garlic." Memorial Sloan-Kettering Cancer Center: Integrative Medicine, located 20 September 2013. http://www.mskcc.org/cancer-care/herb/garlic "Garlic." From Wikipedia, located 20 September 2013. http://en.wikipedia.org/wiki/Garlic "Garlic and Cancer Prevention." National Cancer Institute: FactSheet, located 20 September 2013. http://www.cancer.gov/cancertopics/factsheet/prevention/garlic-and-cancer-prevention "Garlic, the Ultimate Detoxifier and More." By The Alternative Daily, Posted 13 September 2013. http://www.thealternativedaily.com/garlic-ultimate-detoxifier/?utm_source=internal&utm_medium= email&utm_campaign=N130913 "More Evidence For 'Stinking Rose' Garlic's Cancer-Fighting Potential." By Judy Foreman, guest contributor for wbur's Common Health. 61 August 2013. http://commonhealth.wbur.org/2013/08/more-evidence-for-stinking-rose-garlics-cancer-fighting-potential