Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels….stay tuned for updates)

When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings and what is pure, true and sustainable health.  With the onslaught and rise of so many chronic diseases there is an obvious link to mass produced food for the need of profit.   I have always thought that health is whole, a hole, a circle and connected and like a perfect garden that feeds itself in a complete whole, so too is perfect health.  As above, so below!

Look at the degeneration of our food supply and see the link with the destruction of the soil and the onslaught of chemicals. Are allopathic medicines curing?   Are people healthier, happier?  I observe the answer is no.

Things are getting worse.If you have CHRONIC PAIN (100 million Americans), CHRONIC INFLAMMATORY DISEASES (probably 90% of you reading this), or any AUTOIMMUNE DISEASES (best guess, half of you or more), then it is imperative that you understand why the colonies of bugs in your gut could not only change your life, it could literally save your life.

I keep coming back to the garden whose foundation, soil is the key to vibrant life.   What is the soil of the human body?  It is the gut.  The soil and our gut are the same.  It is the same story!   This connection the single most important and wondrous science to so many things going wrong in our modern culture.  The garden’s success is much like the success of our digestive. The kingdoms within (the bacteria and fungus) are the workers – chewing, excavating, digesting and evacuating… that create health.

Soil has a microbiome.   Humans have a microbiome.  I think we might discover, soon, the sky has a microbiome too.

I often wonder when the alien activists talk about spider and cock-roach like creatures if they are not projecting “out there” what is so very important for us “inside”?    For me, it is very obvious that destroying the soil’s microbiome (which commercial growing does) destroys our food source.  Destroying the food source destroys humans (depopulation).   It is a chain of destruction that eliminates the little creatures and as money can be made.   Quite seriously, it is effective albeit horrible.  And, please wake up to the fact that this destruction is the most powerful way to control the population of the world while making a lot a money at the same time.

So, how do we help ourselves and take back our right to health.  First, learn to compost.  Learn to garden or support a gardener for food.  Study and love the soil.     Then eat as it nourishes our internal biome which is a fancy name for internal bug colonies.  Those teeny weeny creatures feed our body systems and control our immune system (now scientifically determined to be 75% and more incontrol of our immune system). We remove the need to lean on a commercial system that is rotten.   We take health into our own hands.   We self empower the little creatures who house in our body and the result is our health.

As much as this is a science, learning about bugs is also an art…an ancient delicate art that translates as health alchemy.  For me, this journey is about learning how to alchemize soil, grow gardens, to make exlirs and decoctions of living foods, ferments, sprouts, bacterias and yeasts to grow medicine.  The creations provide vitamins, minerals, trace minerals, probiotics, prebiotics and a feast for the inner bugs.

Before you read any further, I disclose I am not a biologist nor do I have any formal education is these sciences.  My experience comes from a fascination of soil, the human body and the ancient alchemists.   I’ve studied natural health for 4 decades.   I have been very disillusioned even with the naturopath health industry.     Like you, I have information at my finger tips and do research (a lot) about human health.  I am a frantic gardener.   I shy from and I am often disgusted with the modern pharmaceutical protocols that have more side-effects than benefits.   Common sense tells me chronic disease is rising tremendously.   I love my microscope and when looking at blood, urine, stools or soil, I am amazed at this bursting microscopic world.   I am a frantic gardener. (sorry, already said that)   I do not understand why humans have stopped gardening.    The deeper my relationship with the gardens, the more I seem compelled to seek and find the well spring of health and happiness.   There is a sacred knowledge that we have lost.   What is that magic?   As above so below and everything is connected as the two natural law principles that propel my desire to turn on the fountain tap of magical medicine.

So, we all have bodies.   While the human body contains somewhere in the vicinity of 30 trillion cells, it contains 20-50 trillion bacterial cells….some say more…maybe 10 times more.   Doing some simple math, that would be 2-3 lbs of bacteria.

As I have with soil, I have fallen in love with the promising realm of the human gut microbiome.   Science is opening more emerging evidence that the millions of microbes in our digestive tract influence our immune systems, our smells, our mood, and possibly even our attractiveness to mosquitoes—and to other people.   These same little microbes live in the soil too. Modern, sterilized life in sealed-off office buildings and germaphobic tendencies are, well, ridiculous and a program to wipe us so clean we loose our humanity.  To all the mom’s who frantically wash their children hands, researchers have already found clear evidence that childhood exposure to outdoor microbes is linked to a more robust immune system; for example, Bavarian farm children who spent time in family animal stables and drank farm milk had drastically lower rates of asthma and allergies throughout their lives than their neighbours who did not.  This also means that dog’s kisses are medicine too.

In the1930s a man named Sir Albert Howard championed the idea that microbial life promoted not only soil fertility, but human health as well.  At that time, science couldn’t explain the mechanisms through which this happened, so his views were considered speculative (at best).  Now, we are deepening out understanding that the world in our gut and the world of composting soil is, in fact, the same.

Our gut is a compost pile.  It is called  microbiome or microbiota – gut flora colony – and it is as unique as your finger print. Many people still regard bacteria and other microbes just as disease-causing germs. But it’s a lot more complicated than that. In fact, it’s become increasingly clear that the healthy human body is teeming with microorganisms, many of which play essential roles in our metabolism, our immune response, and even our mental health. We are not just an organism, we are a “superorganism” made up of human cells and microbial cells—and the microbes outnumber us!

Humans that live close to the land have hundreds of thousands of gut species living inside their body.   However, for us modern people, we may have 600-800.  The mircobiome colonies have drastically declined in the last 2-3 generations and there is a strong connection to agriculture, GMO, and chemicals.   Here is a great video on ozone therapy that shows how the increase in agri(agro)culture has impacted the health of humans HERE

This inner mircobiome colony is the largest software “code” package in your body and probably equally or more important to the immune system than our our human genome (DNA).   It is symbiotic to human health.   The fact is you are more microbe than human — if you count all the cells (therefore DNA)  in your body, only  about 43% are actually human.  The rest is our microbiome and includes bacteria, viruses, fungi and single-celled archaea ( all found in soil).  The human genome — the full set of genetic instructions for a human being — is made up of 20,000 instructions called genes.  But add all the genes in our microbiome together and the figure comes out at between two million and 20 million microbial genes.  It is no wonder that the microbiome is called the second genome but maybe we should consider it the primary genome?.   And, it is linked to diseases including allergy, obesity, inflammatory bowel disease, Parkinson’s, whether cancer drugs work and even depression and autism and many more.   More than half your body is not human  It’s an intriguing concept — that an imbalance in the gut microbiome could be involved in depression.

Here is a great site listing many scientific articles on this topic of the mircobiome HERE

With this new knowledge, health has a take on a new description… symbiosis with the microbes.

Microbes have never been particularly solitary. Most live as colonies in communities of multiple species, a far cry from how they are usually studied in single-species laboratory cultures. Some stick together, literally, coating surfaces with resilient, tough biofilms. But a biofilm is more than a clump of cohabitating bacteria. The glue-like matrix that binds them together comes from a mix of proteins and long chains of complex sugars called polysaccharides that the bacteria themselves secrete. These microbial cities grow everywhere moisture clings to a surface so that includes our teeth and inner digestive skin lining. Biofilms grow in our bodies and is basically a network of bacteria. The inhabitants of these worked together to ensure the survival of as many members as possible. Biofilms can occur almost anywhere that microorganisms live on your body. Therefore, it’s essential to promote healthy biofilms in the gut and reduce your chances of developing harmful biofilms in other areas of the body with good (but not excessive) hygiene, a strong immune system, and a healthy diet. Managing biofilms in your body often requires actions specific to the tissue or area, like brushing your teeth. Consult your healthcare practitioner if you suspect harmful biofilms may be affecting your health.

Research is still emerging for solutions to biofilms in difficult to reach tissues, so there aren’t any hard and fast recommendations to address them. That said, aromatic phytochemicals like thymol, eugenol, carvacrol, and cymene have distinct biofilm-inhibiting properties, and they’re easy to incorporate into your diet.

Consume herbs and spices like thyme, oregano, and cloves to get these beneficial phytochemicals, along with many conutrients like terpenes, into your diet. You can consume the oils of these spices by adding a tiny drop to a pot of fragrant tea or a large jar of homemade salad dressing. Look to your food first to preserve your health. Relying on a diverse health-promoting diet provides you with a complementary array of active phytonutrients that offer a multi-pronged approach to keep you in excellent health.

The opposite of symbiosis is dysbiosis. .  Dysbiosis is gut flora imbalance. It is a term for a microbial imbalance or maladaptation and impaired microbiota. For example, a part of the human microbiota, such as the skin flora, gut flora, or vaginal flora, can become deranged and cause many problems, including anxiety, depression, autoimmune, inflammation, diarrhea or constipation (just to list a few).  Too many bad gut bugs and too few good gut bugs are implicated in many chronic diseases.

To understand the connections between diet, the colon,the bugs and one’s overall health, let’s first look at the metabolic fate of a meal as it travels through your system.   The digestive journey consists of the stomach, small intestine, and colon. The colon is also called the “large intestine,”  but it really is just a larger version of the small intestine.

The stomach is the dissolver, the small intestine the absorber, and the colon a transformer. These distinct functions help explain why microbial communities of the stomach, small intestine, and colon are as different from one another as an open pasture is to a dense ancient forest.

The DISCOLVER – Gastric acids start dissolving the bits of food as it lands in the stomach. On the pH scale, where 7 is neutral and lower values are more acidic, the stomach is impressive ranging in PH from 1 to 3.   Lemon juice and white vinegar are about a 2. Bacteria can not live is this acid environment. As far as we know, only one bacterium (Helicobacter pylori) thrives in the caustic environment of the stomach.

THE ABSORBER – The food slurry liquid slides down into the small intestine. The liver squirts bile to break down the fats. The pancreas too making it like a gushing river.   The sausage-like loops of the small intestine provide an entirely different type of habitat for your microbiota than the stomach.  The acidity drops off rapidly and, in combination with all the nutrients, the abundance of bacteria shoots up, to 10,000 times more than that in the stomach. But conditions still aren’t ideal for bacteria in the small intestine. It’s too much a white water of a river.   And understandably so, considering that about seven quarts of bodily fluids, consisting of saliva, gastric and pancreatic juices, bile, and intestinal mucus flow through it every day.

THE TRANSFORMER – By the middle to lower reaches of your small intestine, the fats, proteins, and some of the carbohydrates in the  slurry are sufficiently broken down for absorption and pass into the bloodstream through the intestinal wall. But, not all the slurry is digestible by humans….the complex carbohydrates have a completely different fate than simple carbohydrates.  We call that fibre.

A bit about fibre.    We have heard that fibre is good but most people only consider them when their stools are difficult to pass.  Fibre, complex carbohydrates, are called polysaccharides. In nature, it is these polysaccharides that allow plants to stand tall and resist the onslaught of natures weatherings of winds and waters and temperature differences.. The polysaccharide found in in every plant cell on this planet is called cellulose,  It gives plants strength and resilience. By virtue of the great number of plants on the planet, cellulose actually wins the prize for most abundant biochemical compound on Earth.

So, now let’s go back to the transformer, the colon.  While it is the end of the digestive journey it is the beginning for our colony of bacteria loaded with the polysaccharide-busting enzymes that human’s lack.. Deep within the colon folds are microbial alchemists that ferment the complex carbohydrates for our benefit.

The human digestive story simplified……once food is broken down in the stomach, simple carbohydrates and most fats and proteins are absorbed in the small intestine. The rest travels tot he colon where  bacteria ferment complex carbohydrates.  The result is the thriving of good guys bacterial metabolites that play an extremely important role in human immunity.

Everyone’s microbiome is very unique…but we do know that a healthy microbiome is absolutely essential for health…and an unhealthy microbiome is perhaps linked to most (if not all) dis-ease.

So, let’s get our gut bacteria healthy and happy with the 1, 2, 3

  1. Remove/reduce the bag guys (detoxification)
  2. Feed the good guys Prebiotics- Probiotics- Fibre
  3. CLEAN AND NOURISH THE GUT and its’ good inhabitants.

Two things to consider in this understanding….the colonies of your gut are as unique as your fingerprint and while it is good to clean the and nourish your gut, don’t kill the good guys!

Tending the garden of our microbiome doesn’t mean forgoing modern medicine. Realistically though, it’s going to take some time to align medical practices and therapies so that they work with our microbiome. In the meantime, we need to ensure we start out with a healthy microbiome and then maintain it with a diet rich in prebiotics. And if our microbiota take a hit, whether after antibiotics,bad guy infiltration, illness, or maybe even a colonoscopy, we might consider doing what a gardener does and replant what we’ve lost and help them get established. In the end, it boils down to some simple advice. Starve your enemies and feed your friends. And don’t kill off your allies that help keep the enemies in check.

Indeed, dysbiosis, the opposite of symbiosis, is now under investigation as a primary contributing factor to a long list of maladies. Among these ailments are leaky gut syndrome and inflammatory bowel disease, as well as obesity, certain cancers, asthma, allergies, autism, cardiovascular disease, type 1 and type 2 diabetes, depression, and multiple sclerosis. Still, it is clear that exploring the microbiome is opening doors to potential treatments and cures for many modern sicknesses—including ways to kick our agrochemical habit.The microbial code within our body is out of sight and out of mind—until it crashes, and an error message pops up, or systems that once worked well start to fail. And it’s no secret that software errors are hard to fix if you don’t have the source code. We’re only beginning to understand the language of microbial ecology and the biological programming built over the long haul of evolution. So perhaps we should think twice about doing away with code we don’t understand.

It does make a lot of common sense that as our food system has been altered, our soils depleted and much focus on high yield crops, the health of the human family has declined.   So, the answer is logically, grow your own or support a local who does, compost and care for the soils, and eat fully organic, natural food.  In addition to including sprouts and mircogreens is our diet, we need to get over our fear of “dirt” and “germs”.

Nature is not out there in some distant and faraway land. She is closer than we ever imagined, right inside of us…and as we are destroying the nature out there, we are doing so inside too.

While everyone’s gut colony is unique, there are t principals of gut repair:

  1. Remove: problem foods, parasites, bad bugs or yeast.  I also suggest for a limited time being remove all dairy, soy, whey, gluten, rice or wheat products.  (4 wk protocol)
  2. Replace: digestive enzymes and/or digestive acid and cofactors/micronutrients. HCL Enzyme Elixirs
  3. Repopulate: probiotics (bifido, lactobacillus, etc) and  prebiotics. Fermented Foods, Fibre
  4. Repair and nourish the colon: aloe, glutamine, zinc, phoschol, whey or colostrum (if not dairy sensitive), antioxidants, vit D, omega 3 fats, bone broth (collagen) etc.MAKE SURE YOU DO NOT HAVE A LEAKY GUT: If you do not know what I am talking about here, take a few minutes to read my post about Dr. Oz’s program on LEAKY GUT SYNDROME. If you have a “Leaky Gut” (the medical community refers to this as “Increased Intestinal Permeability”), all bets are off as far as your ability to get well is concerned — unless you deal with it first. There are now several companies, including Cyrex, who make simple, inexpensive tests for this commonly overlooked, but very serious problem.CUT THE SUGAR: If you have any sort of Gut problem or DYSBIOSIS (too many bad bacteria or yeast and not enough good bacteria), you will have to dry up their food source if you hope to make headway. This will probably mean cutting back not only on SUGAR and HIGH GLYCEMIC INDEX CARBOHYDRATES, but on many different fruits as well. This is another of the reasons I so heavily promote a PALEO DIET for most people struggling with Chronic Illness. Be aware that if you have Candida Yeast, you may have to get crazy strict with your carbohydrate restriction. Either way you slice it, a Paleo Diet high in both soluble and insoluble fiber is going to help you accomplish your goal, as these are the food-of-choice for the good bacteria living in your Gut.EAT FERMENTED FOODS: Some of those that I use or have used in the past include Sauerkraut, Beet Kavass (my favorite), Kombucha, Kefier (hopefully you have access to RAW MILK), as well as a host of others. I strongly advise people — as much as it is possible — to make their own. The internet is full of information and recipes on this topic.

    GARDEN: Gardening is an oft-forgotten link in the whole Gut Health dilema. The very same bacteria in your organically maintained garden are the bacteria that will be (or at least should be) widely found in your Gut. This is why I told you a number of months ago to EAT DIRT!

    EXERCISE: In case you did not see it, a recent study said that REGULAR EXERCISE dramatically increases both the numbers of good bacteria in the Gut, as well as the numbers of different strains of good bacteria in the Gut. Both are critical for good health.

    STOOL TRANSPLANTS: Gulp! Did I just say what you think I said? Yes I did. HERE and HERE are a couple of articles. Bear in mind that these articles are for informational purposes only, and should not be acted upon without the express written consent of your physician.

    TAKE A QUALITY PROBIOTIC: If you are taking “Acidophilus”, you are probably missing the boat on this one. Acidophilus is the name of one single strain of bacteria. We use a probiotic that contains about 20 different strains of HSO’s (Homeostatic Soil Organisms) — the most common bacteria found in organic soil. Just remember; it’s not that probiotics are somehow bad, but that they are probably not enough — especially for those of you who are chronically ill

    PREBIOTIC FOODS (FIBER)
    Include asparagus, bananas and fruit, burdock root, chives, garlic, leeks, onions, Jerusalem artichokes, peas, legumes, eggplant, honey.

NOTE: Glyphosate kills good gut bugs by more than one mechanism. Glyphosate also disrupts manganese, which can lead to osteoporosis. Manganese is also needed for dopamine synthesis and is needed by lactobacillus. More information on this video.

Further Reading
Bowel Biofilms: Tipping Points between a Healthy and Compromised Gut?  

Bacterial Adhesion: Seen Any Good Biofilms Lately?

Click on the tabs below for the recipes, nutritional needs, best sprouts, herbs and tinctures

The most beneficial to take probiotics is in naturally fermented food that house the bacteria themselves, the probiotics.

Many different fermented foods are embodiments of dense and biodiverse microbial communities, which interact with our microbiome in ways we are just beginning to recognize. This interaction can improve digestion, immune function, mental health, and many other aspects of our well-being.

Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (Kindle Locations 397-400). Chelsea Green Publishing. Kindle Edition.

Probiotics also produce bacteriocidins, which can inhibit the growth of bad bugs.

If you are choosing probiotic supplements, get enteric coated capsules and remember more is not always better. There have been case reports of systemic infection by certain probiotics in susceptible individuals.   Probiotics need to work with prebiotics…feed your good bugs with plenty of fiber.

Some strains tend to support constipation, while others can support diarrhea. Methane producing bacteria tend to promote constipation. Too much hydrogen sulfide gas, on the other hand, tends to promote diarrhea, and may be linked with leaky gut, fatigue and fibromyalgia.

Probiotics
Bacillus coagulans: reduces pain and inflammation.
Bacillus fragilis: May help seal leaky gut, decrease symptoms of autism, and decrease anxiety.
Bacillus mesentericus: May assist in maintaining remission and improving symptoms in Ulcerative Colitis. May stimulate the Th1 immune response, downregulate pro-inflammatory cytokines (TNF-alpha) and upregulate anti-inflammatory cytokine (IL-10). Found in AOR probiotic-3.
Bifidobacterium bifidum: Protective against allergy. Enhances B-cell IgA secretion while reducing IgE production. Helps protect against C diff. Growth supported by red grapes, inulin.
Bifidobacterium breve: Increases T reg cells, reduces inflammation. Helpful in reducing postoperative sepsis. Helps degrade mucin. Antagonizes Campylobacter jejuni and rotavirus. Growth supported by red grapes, inulin.
Bifidobacterium infantis: Mainly found in infants’ guts and less frequently in adults. Is anti-inflammatory. Breaks down histamine. Growth supported by red grapes, inulin.
Bifidobacterium longum: Metabolizes oligosaccharides. Antagonizes toxic E coli. Decreases inflammation in ulcerative colitis. Breaks down histamine. Growth supported by blueberries, red grapes, inulin.
Clostridium butyricum: May assist in maintaining remission and improving symptoms in Ulcerative Colitis. May stimulate the Th1 immune response, downregulate pro-inflammatory cytokines (TNF-alpha) and upregulate anti-inflammatory cytokine (IL-10). Helps produce butyric acid. Found in AOR probiotic-3.
Lactobacillus acidophilus: Helps break down lactose, gluten and casein. Growth supported by blueberries.
Lactobacillus brevis: Can produce ethanol. Also produces arginine deaminase which breaks down arginine and reduces polyamines which are carcinogens.
Lactobacillus bulgaricus: Supports an anti-inflammatory environment and helps reduce LDL cholesterol oxidation. Produces histamine.
Lactobacillus casei (Shirota): Helps break down gluten. Reduces inflammation and lowers TNF-alpha, IL6 and IL12 cytokine levels while raising IL10. Suppresses Th1. Helpful in reducing postoperative sepsis. Antagonizes H pylori. Produces histamine and tyramine.
Lactobacillus crispatus: protective against HIV infection.
Lactobacillus delbrueckii subsp. bulgaricus: Produces histamine.
Lactobacillus gasseri: Produces hydrogen peroxide. Helps antagonize clostridium, listeria, and enterococcus.
Lactobacillus paracasei: Decreases numbers of Enterobacteriaceae and Enterococcus while promoting growth of Lactobacillus, Bifidobacterum, and Bacteroides, thus reducing expression of TNF-a, IL1b, and IL6, and causing an anti-inflammatory effect. Produces lactic acid. Antagonizes clostridium difficile and staph aureus.
Lactobacillus plantarum: Is supported by a diet high in fruit and vegetables. Antagonizes clostridium difficile. Supports the gut barrier. Helps induce IL12, and decreases inflammation. Breaks down histamine.
Lactobacillus reuteri: improves well-being but no change in inflammatory markers. Does promote T reg cells. May help make B12.
Lactobacillus rhamnosus: improves well-being but no large change in inflammatory markers. May mildly decrease intrahepatic lymphocytes and TNF-a expression in a high-fat diet model and protect microvilli in alcohol exposure. Helps stabilize mast cells. Antagonizes rotavirus and clostridium difficile.
Lactobacillus salivarius: Stimulates IL10 which is anti-inflammatory. Supports the gut barrier. Increases calcium absorption.
Saccharomyces boulardii: Known as ‘the yeast against yeast’. Helps strengthen tight junctions and lower low grade inflammation.
Streptococcus faecalis : May assist in maintaining remission and improving symptoms in Ulcerative Colitis. May stimulate the Th1 immune response, downregulate pro-inflammatory cytokines (TNF-alpha) and upregulate anti-inflammatory cytokine (IL-10). Found in AOR probiotic-3.
Streptococcus thermophilus: Can metabolize lactose. Helps inhibit pathogenic bacteria.

Prebiotics are another name for polysaccharides that bacteria ferment, and the volunteers assigned to the plant-based diet ate plenty of them.    To nutritionists, prebiotics are fibre and they bemoan how little most Americans eat.

The recommendation for women is about 25 grams per day and about 38 grams per day for men. But few of us, only about 3 percent, come close to doing so.   A good article on high fibre foods .

The value of prebiotics lies in the indigestibility of dietary fibre. Some polysaccharides, like cellulose, are structural, and abundant in the leafy part of a plant. Other polysaccharides serve as a plant’s energy depot, like amylose, which is common in root crops like potatoes and carrots. The skin of apples and pears contains yet another polysaccharide, pectin, while onions and garlic are the source of a common prebiotic called inulin.

All these polysaccharides provide gut microbiota with a supply of things to ferment that keeps them alive.

For most people around the world, plants have always been and will likely remain the main source of prebiotics. Humanity’s great cereal grains are the seeds of plants in the Poaceae, or grass, family. They are rich in cellulose and also contain lesser amounts of other fermentable carbohydrates. Eaten in their whole form, they make excellent prebiotics, but if refined, they are transformed into simple sugars and absorbed before reaching the colon. Adding more prebiotics to your diet can support, or even change, your beneficial gut microbiota.

Probiotics are usually thought of in terms of their potential to help out with gut problems, whether due to the aftermath of antibiotics, a bug picked up while traveling, or some type of chronic inflammation.

It is wise to use food as a vehicle for getting probiotics into the body. Cabbages are a popular fermentable vegetable these days. Set lactobacilli loose on fresh cabbage submerged in water and lots of salt, and it will soon be brimming with life. A few lactobacilli can blossom into many in no time at all, as long as they have something to ferment. Eat your sauerkraut or kimchi and some of the lactobacilli join the others down in your colon—and some may turn up other places too.

The seeds of the world’s major cereal crops (grains) are a good place to start, as they account for the lion’s share of what the world eats. Lucky for us, grains offer a nearly perfect nutritional package. Whether wheat, barley, or rice, all have the basics—proteins, fats, and carbohydrates, along with many of the vitamins and minerals essential for health. They also contain many phytochemicals. So why do grains get such a bad rap these days? Much of the problem lies with what we do to grains in the field (chemicals and fertilizers) after they are harvested. Just as we now know that some fats are better for us than others, the same is true for carbohydrates. As we have seen, the sugars found in simple carbohydrates are rapidly absorbed in the small intestine, whereas the sugars that make up complex carbohydrates pass on through.

As you adapt to consuming more prebiotics you should start slowly phasing in foods high in fibers (but avoid some of the other foods such as sugar alcohols, lactose and fructose). Inulin, chicory, fructans and FOS are all fibers made up of oligofructose. Note the word “fructose” is part of oligofructose, that is what can make it problematic for some people; not so much that it bothers us directly, but that it can more easily feed the wrong kinds of bacteria that might be lurking in the gut. Once the gut is better balanced, and these unwanted strains of bacteria are greatly reduced, many people can start tolerating these foods better. Oligofructose is a great prebiotic for beneficial bacteria too, so it is worth it to keep trying to adapt to it. If you can’t tolerate it now, try again every month or so. Again, start slow, with small amounts, and slowly work your way up:

  • Garlic – an excellent choice to start with as it has many health benefits. Garlic helps to selectively rebalance the microbiome, improves the immune system, and has a lot of evidence showing anticancer properties. Best consumed raw for the medicinal benefits, but cooked garlic is still great for the prebiotic fiber.
  • Asparagus – contains inulin. Inulin is not very selective, in other words, if you have bad bacteria lurking about it may feed them too. Just start slow, eventually your beneficial bacteria will push out the bad.
  • Jicama Root – contains inulin
  • Onion – again, start slow as it contains both inulin and FOS
  • Jerusalem Artichoke – high in inulin
  • Chicory Root – high in inulin
  • Dandelion Greens – it has inulin, but isn’t overly high in it

Phages: When the phages kill unwanted bacteria in the gut, the cells of those dead bacteria become a delicious prebiotic food for the good bacteria. This has actually been shown in research.

FOODS THAT FIGHT ALLERGIES

While some foods may aggravate allergies, there are other foods that fight allergies. According to Prevention, a nutritious diet can help control underlying inflammation, dilate air passages, and thin mucus in the lungs. Here are some of the top foods that fight allergies.

Omega-3 Fatty Acids

Omega-3 essential fatty acids contain eicosapentaenoic acid (EPA), which is a natural anti-inflammatory. Good sources of Omega-3 fatty acids include flaxseed oil, salmon, haddock, cod, and other cold-water fish. Another essential acid, gamma-linolenic acid (GLA), also acts as an anti-inflammatory, and it can be found in evening primrose oil, borage oil, and black currant seed oil. If possible, include more of both of these fatty acids in your diet.

On the flip side, too much Omega-6 fatty acid may intensify inflammation. Most people in our society need more Omega-3 fatty acids and less Omega-6 fatty acids. Foods high in Omega-6 fatty acids include cottonseed, corn, and sunflower oils, as well as processed foods like mayonnaise, salad dressing, and fast food. Saturated fats and trans fats also trigger the release of inflammatory chemicals. Avoiding foods that contains partially hydrogenated oil is not only good for your waistline but also helpful in combating allergies. Try to use monosaturated olive oil as your primary source of fat.

Fruit Juices

Fruit juices are rich sources of antioxidants that help reduce inflammation, but read the label to make sure that it’s real juice and not a bottle of corn syrup. An even better suggestion is to eat whole fruit. Eating more fresh fruits and vegetables is an easy way to get more antioxidants in your diet without taking a supplement. Berries have especially high levels of antioxidants.

High-Fiber Foods

A high-fiber diet makes for a healthy colon. A low-fiber diet produces a lazy colon that’s more susceptible to disease. High-fiber foods like whole grains, nuts, and seeds stimulate movement in the colon and encourage the growth of “good” bacteria. In an unhealthy colon, “bad” bacteria and fungal organisms like candida may take over, which for some, could lead to leaky gut syndrome. Leaky gut syndrome can be a precursor to food allergies and chemical sensitivities.

Yogurt & Kefir

Another way to increase the number of good bacteria in your gut is to eat them directly. Yogurt and kefir contain live bacterial cultures. In one University of California study, allergic symptoms declined by 90 percent when patients were fed 18 to 24 ounces of yogurt a day. If you’re trying to avoid dairy products, opt for a probiotic supplement.

Spices

Certain spices are also foods that fight allergies. Spices like turmeric and ginger are known anti-inflammatory agents that can help tamp down the overactive immune response, indicative of allergic disease.

Magnesium and Zinc

Some studies have shown that people who have asthma are often deficient in magnesium and zinc. Foods rich in magnesium include spinash, navy and pinto beans, sunflower seeds, tofu, halibut, artichokes, and black-eyed peas. Additionally, foods rich in zinc include yogurt, tofu, lean beef and ham, oysters, crab, and the dark meat of turkey and chicken.

The Mediterranean Diet

A recent study showed that children who ate high levels of Mediterranean diet foods were 66 percent less likely to have runny noses and itchy eyes. A Mediterranean diet is rich in fruits, vegetables, nuts, olive oil, and fish, but low in red meat. Children on the Mediterranean island of Crete rarely have allergies or asthma.

Grapes in particular seem to protect against allergies and asthma. Red grape skin has high levels of resveratol, an anti-inflammation, as well as antioxidants. In plants like grapes, resveratrol helps to restore and heal plants that have been attacked by pathogens like bacteria or fungi. Conversely, high consumption of margarine, doubled the chances of asthma and allergies in study participants.

Another recent study showed that mothers who eat apples during pregnancy have a significantly reduced risk of their children developing asthma, and mothers who eat fish during pregnancy have children with lower incidents of eczema. Do you see a common theme? Many of these foods will appear multiple time. While each is unique most are beneficial in at least couple ways to anyone coping with allergies, asthma, or other allergic diseases. Lastly, you may also notice that many of the foods that fight allergies are typically better for your overall health. High in nutrients and minerals, often free of excess fats or sugars, these foods can be a part of a healthy diet for anyone.

“People with nasal allergies or asthma may want to add broccoli sprouts to their diets, if early research findings pan out.

In a study of 65 healthy volunteers, researchers found that an oral preparation made from broccoli sprouts trigger an increase in inflammation-fighting enzymes in the upper airways. The credit appears to go to a compound called sulforaphane, which is found naturally in broccoli and other cruciferous vegetables like Brussels sprouts, cauliflower and cabbage.
Sulforaphane triggers an increase in antioxidant enzymes that help counter cell damage and inflammation brought on by oxidative stress — from sources like air pollution and environmental allergens.

“Based on this study, compounds in broccoli sprouts have a very potent effect in boosting the airway’s self-defense system against oxidative stress,” explained lead researcher Dr. Marc A. Riedl, an assistant professor at the University of California Los Angeles David Geffen School of Medicine.”

Reuters
March 10, 2009
Broccoli sprouts may soothe airway inflammation
Norton, Amy
http://www.reuters.com/article/2009/03/10/us-broccoli-sprouts-soothe-airway-inflam-idUSTRE5295MD20090310

  • Mushrooms – all types, all varieties. Focus on those with more medicinal properties, such as: Chaga, Cordyceps, Enoki, Lion’s Mane, Oyster, Reishi, Shiitake, Turkey Tail. But your standard button mushrooms are OK as well. Again, variety is best. Mushrooms contain “resistant sugars”, polysaccharides that feed beneficial bacteria but not us. Some of these polysaccharides, such as beta-glucans, help train, and target, the immune system and are very beneficial for gut health. The medicinal mushrooms also have strong anticancer properties and are immunomodulators; so don’t just stick to button mushrooms when cooking.
  • Seaweed – Extraordinary health benefits. Fucoidan is an active ingredient in brown seaweed and fucoidan supplements can also be very useful. Both can serve as a very beneficial prebiotic food for our beneficial bacteria. Research on brown seaweed is showing some pretty significant benefits for the immune system (which can be an important factor in healing the gut and reducing inflammation). Brown Seaweed can be chopped up and used in soups and stews where it is barely noticeable, it also comes in flakes that can be hidden in many soups, salads, or casseroles. Brown Seaweed has both immune system enhancing and anticancer properties; it is worth including in your diet.
  • Konjac Root – contains a type of fiber called glucomannan. Glucomannan is less likely to cause gut irritation than the FODMAP fibers. Glucomannan can be used as a food ingredient to thicken soups and stews, or you can take it as a supplement. It can add much needed variety to your prebiotic diet.
  • Cocoa – Yes, the main ingredient in chocolate is high in soluble fiber. Cocoa is also high in polyphenols which are known to improve the immune system. Be sure to use a natural product with no added sugars or dairy. This the cacao product that I use.
  • Flaxseeds – High in soluble fiber. Make sure you use milled flaxseed, otherwise it just passes right through you and the soluble fiber remains unusable.
  • Turmeric – can be used in many savory dishes, it doesn’t have to be used just in Indian food. Turmeric imparts very little flavor, most people will only suspect it is in the food due to the yellow / orange color it imparts. Just sprinkle in soups, stews, casseroles, etc., before cooking, until it changes the color of the food. Start slow (light color) and add a little more next time you cook. Turmeric is most beneficial when cooked with a bit of oil/fat and black pepper.
  • Cooked Brussels sprouts, carrots, sweet potatoes, cauliflower are all very good choices (see Chapter 2 in The Gut Health Protocol for more choices). The point of the above is get you to expand the variety of foods you consume
Beans and Legumes

Though the book somewhat discourages the consumption of beans and legumes, this should be temporary, only lasting through the kill phase and perhaps the first month or two of the healing and repair phase. Beans and legumes are an excellent source of fiber and nutrients. They are also high in carbs, so if you are going low carb just skip this section. It should also be noted that beans can be histamine liberating for some people.  Beans should only be added if you feel your gut is in pretty good shape, you can tolerate other  fibers (such as garlic and inulin), and any histamine intolerance is mostly under control. However, for most people, beans are a very healthy choice if prepared properly.

Beans contain antinutrients (such as phytate / phytic acid and lectin), but this risk can be mostly eliminated through proper soaking before cooking. Though there are various methods for this, I think some of these methods may not be adequate. Here are the four most common ways of addressing the antinutrient issue:

  • Sprout your beans – this is an excellent way to reduce the antinutrients and gas producing starches in beans. However, sprouting is more work and requires planning ahead. This is not something I personally have time for. But there are plenty of instructions, and YouTube videos out there if you want to give it a try.
  • Overnight soak – this is the traditional way of soaking beans and it does help. It even removes some of the indigestible oligosaccharides, such as raffinose and stachyose. But many experts now believe this doesn’t help as much as we would like.
  • Quick soak stove – Bring water to a boil and cook the beans for 1 minute, remove from heat and soak for 1 hour. Drain the beans and cook as normal. I don’t think this method is very effective as boiling for 1 minute won’t soften the interior of the bean at all, so it is unlikely to change the indigestible starches there.
  • Pressure cooker fast soak – This is the method I use. Remove any debris from the beans, rinse, add beans to the pressure cooker . Add water to cover the beans, plus one inch. Pressure cook for 3 minutes, do a quick release when done, drain, rinse well, return to beans to the pressure cooker, and cook as normal (there are many recipes online).

HCL & Fermented Foods

Western culture is terrified of germs and overly obsessed with hygiene.   Children are told to wash their hands constantly.   Petting a dog or receiving a dog’s sloppy tongue kiss is considered gross by many.   Getting dirt under your fingernails disgusts many.   We have become germaphobics and, yes, our health is now compromised. We live in the midst of the war on bacteria, and our bodies are major battlegrounds. We are taught to fear exposure to all forms of microscopic life. Every new sensationalized killer microbe gives us more reason to defend ourselves with vigilance. Nothing illustrates this more vividly than antibacterial soap.

The is a hygiene hypothesis which attributes the dramatic rise in prevalence of asthma and other allergies to lack of exposure to diverse microorganisms.    We also have an epidemic of obesity.  The more “germ-free” we try to be, the more vulnerable, over wight and sick we become. Well-informed hygiene is very important, but it is impossible to avoid exposure to microbes. They are everywhere.   And, we need to be friends with many microbes and enhance their living inside our body

To appreciate the symbiosis human’s require with colonies of bacteria I have written an article HERE.   This article is about how to make and include food specifically for gut colonies so they are happy camper and we become healthy hosts…..fermented foods.

Before I go into the ferment foods that feed the good guys, we need to talk a little bit about digestion.   Digestion moves from the north to the south.  So, it is good to look at the beginnings first.   The stomach is the acid churner which begins the digestive process with strong acids that break down food preparing it for the rest of the journey south. So, it is wise to first focus on  the importance of the stomach acid and perhaps supplementing with hydrochloric acid (HCL) for anyone with digestive issues.  HCL is not really feasible to get in food form. Raw Apple Cider can certainly help, as can herbal bitters,but therapeutically HCL is sometimes required. Other things like enzymes are needed as well, but it’s so easy to get that from a good diet loaded with probiotic/enzymatic rich foods.

The Roles of Stomach Acid

  1. Stomach acid essentially sterilizes our food. It s our first line of defence against pathogens coming in to the stomach. It will kill bacteria/microbes/pathogens/yeast that come in and try to colonize in the intestines. These germs are destroyed on contact as our food is mixed with stomach acid.
  2. Stomach acid begins digesting our proteins. Namely the enzyme pepsin in our stomach juices.
    Minerals are pulled for absorption by our stomach acid. Without enough stomach acid we cannot assimilate the minerals from our food.
  3. Stomach acid also stimulates the pancreas to secrete enzymes and bicarbonate. When the food is the proper pH moving out of the stomach it will signal the pancreas to secrete its’ juices. If the pH is not appropriate this can cause damage to the wall of the small intestines.

Self-Test Instructions for HCL

  1. Begin by taking one 350 to 750 mg capsule of betaine HCl with a protein-containing meal. A normal response in a healthy person would be discomfort – basically, heartburn (or a warming sensation in the stomach). If you do not feel a burning sensation, at the next protein-containing meal, take two capsules.
  2. . If there are no reactions, after two days increase the number of capsules with each meal to two capsules.
  3. Continue increasing every two days, using up to eight capsules at a time if necessary. Build slowly to a maximum of eight capsules with each meal. You’ll know you’ve taken too much if you experience tingling, heartburn, diarrhea, or any type of discomfort, including feelings of unease, digestive discomfort, neck ache, backache, headache, fatigue, decrease in energy, or any new odd symptom. If you experience tingling or burning, or any symptom that is uncomfortable, you can neutralize the acid with 1 teaspoon of baking soda in water or milk.
  4. When you reach of state of tingling, burning or any other type of discomfort, cut back by one capsule per meal. If the discomfort continues, DISCONTINUE the HCl. These dosages may seem large, but a normally functioning stomach manufactures considerably more, about 2,000 per meal.
  5. Once you have established a dose (either 8 capsules or less, if warmth or heaviness occurs), continue this dose.
  6. With smaller meals, you may require less HCl, so you may reduce the number of capsules taken.

Individuals with very moderate HCl deficiency generally show rapid improvement in symptoms and have early signs of intolerance to the acid. This typically indicates a return to normal acid secretion. Individuals with low HCL/pepsin typically do not respond as well to so to maximize the absorption and benefits of the nutrients you take, it is important to be consistent with your HCl/pepsin supplementation.

Over time you will rebuild your own stomach acid and no longer need supplementation. If you are needing supplementation with HCl for more than one year you may need to address deeper issues and use digestive enzymes, bitters, nutrients and possibly some body work like acupuncture or learn stress management techniques.

To heal the stomach first:

Make sure to chew slowly at every meal, relax, support with herbal bitters before and/or after meals, licorice (DGL“ deglycyrrhizinated), digestive/pancreatic enzymes (gut healing nutrients), and maybe some Aloe Vera Juice if there are ulcerations. Cabbage juice, several ounces daily, could be very helpful and start to help the parietal cells of the stomach to make its own HCL (this is only if you do not have a thyroid problem goitrogenic foods such as cabbage are contraindicated in thyroid issues). Vitamins A & D and even L-glutamine may also help. Supplemental B1, methylated B12 and zinc nutrients support acid production.

Then add the HCL, keep using probiotics and enzymes daily. Working to add properly fermented foods daily would be optimal, aim to have a small serving with each meal.

Fermented food is an amazing way of introducing the “wild” of nature into our body.  It is an important connection to nature.   There is a magic and power in fermented foods that has been used by many ancient human civilizations. Fermentation practices have long illustrious histories that stretch deep into prehistory and appear to have evolved together with the crops and animals themselves.   It is actually how alcohol was discovered but it was also a way to preserve foods for our ancestors who did not have refrigerators and freezers.

There is no food that cannot be fermented, though not every food has an established tradition of fermentation.

Here are the most popular (and highly beneficial) fermented foods.

1. Yogurt

Yogurt has many benefits, mostly due to its rich probiotic content. Brands of yogurt that contain billions of live active cultures may support digestion, Raw, unpasteurized yogurt is ideal if you can handle dairy and even coconut and almond milk can be fermented.  Homemade is always best simply because I believe personal alchemizing effort adds that magic to the microbe party.  If you are buying it,  be sure you’re choosing yogurt that contains live active cultures, and try to choose plain, full-fat versions in order to avoid sugar. Yogurt that contains sugar can be counterproductive, as sugars feed pathogenic bacteria and contribute to sugar overload.

2. Natto

Natto is prepared with soybeans and is fermented so it forms the beneficial bacteria Bacillus. It’s an excellent source of calcium, iron, dietary fiber, and vitamin K2. You may not have heard a lot about it, but K2 is essential for heart health as it keeps calcium out of your arteries and gets it to your bones where it’s needed. Natto also contains nattokinase, a powerful anti-clotting agent that protects your heart and brain and lowers your blood pressure.  Natto is an acquired taste.  I have made Natto and have discovered ways to “hide” it in our family meals.

3. Kefir

Kefir is a bit like yogurt is smell and taste.. Researchers report kefir may reduce irritation in the intestines, preventing toxins and other pathogens from getting into the blood.  If you’re choosing to drink dairy kefir, make sure it’s organic and isn’t loaded with refined sugarf Once you have kefir grains, they grow and multiple right on your counter top.    I share this abundance with my goats and dog.   I also use the grains in smoothies.

4. Kombucha

Made from black tea (and sometimes herbs), clean water, sugar, yeast, and bacteria, kombucha has amazing probiotic offerings.  Its fizzy so is like a “soda”.  This tea is great at warding off E. coli and Staph bacteria in the digestive tract, possibly protecting against illness and aiding digestion.

5. Sauerkraut, Kimchi, Pickles and Fermented Veggies

Traditional sauerkraut preparation uses water, salt, and cabbage, and very little heat is applied to the final product in order to prevent killing off beneficial microbes. The lacto-fermentation creates a sour taste. A daily serving gives you a powerful dose of healthy probiotics that aid digestion, and research has found raw sauerkraut prevents cancer cells from forming.   These are a great source of antioxidants and immune-aiding bacteria.

7. Tempeh

This Indonesian ‘cake’ has a nutty flavour and chewy texture, and because of this, it is often used as a replacement for meat in many vegan recipes. Traditionally made from soybeans and a yeast starter, it undergoes controlled fermentation that makes it a great source of probiotic bacteria. Tempeh is also a great source of calcium, iron, and magnesium.

9. Lassi

As noted above, yogurt and fermented dairy play an important role in Indian cuisine. Lassi is made by combining yogurt and milk (or water) and sometimes fruit and spices to create a great probiotic-rich drink. It digests quickly, helps restore friendly gut bacteria, and soothes irritation in the colon. Again, I don’t recommend consuming conventional pasteurized dairy. If you are going to drink lassi, it’s best to find a product using grass-fed, free-range goat milk. Goat milk tends to digest more easily. If you’re vegan, try finding or making lassi with organic coconut or almond milk yogurt.

For further reading about the microbiome 

 

Timeframe: 3 days to 3 months (and beyond)

Vessel: 1-quart/1-liter wide-mouth jar, or a larger jar or crock Ingredients (for 1 quart/1 liter): 2 pounds/1 kilogram of vegetables per quart/liter, any varieties of cabbage alone or in combination, or at least half cabbage and the remainder any combination of radishes, turnips, carrots, beets, kohlrabi, Jerusalem artichokes, onions, shallots, leeks, garlic, greens, peppers, or other vegetables Approximately 1 tablespoon salt (start with a little less, add if needed after tasting)

Prepare the vegetables. Remove the outer leaves of the cabbage and reserve. Scrub the root vegetables but do not peel. Chop or grate all vegetables into a bowl. The purpose of this is to expose surface area in order to pull water out of the vegetables, so that they can be submerged under their own juices. The finer the veggies are shredded, the easier it is to get juices out, but fineness or coarseness can vary with excellent results. (Fermenting whole vegetables or large chunks requires a saltwater brine)

Salt and season. Salt the vegetables lightly and add seasonings as you chop. Sauerkraut does not require heavy salting. Taste after the next step and add more salt or seasonings, if desired. It is always easier to add salt than to remove it. (If you must, cover the veggies with dechlorinated water, let this sit for 5 minutes, then pour off the excess water.) Squeeze the salted vegetables with your hands for a few minutes (or pound with a blunt tool). This bruises the vegetables, breaking down cell walls and enabling them to release their juices. Squeeze until you can pick up a handful and when you squeeze, juice releases (as from a wet sponge).

Pack the salted and squeezed vegetables into your jar. Press the vegetables down with force, using your fingers or a blunt tool, so that air pockets are expelled and juice rises up and over the vegetables. Fill the jar not quite all the way to the top, leaving a little space for expansion. The vegetables have a tendency to float to the top of the brine, so it’s best to keep them pressed down, using one of the cabbage’s outer leaves, folded to fit inside the jar, or a carved chunk of a root vegetable, or a small glass or ceramic insert.

Screw the top on the jar; lactic acid bacteria are anaerobic and do not need oxygen (though they can function in the presence of oxygen). However, be aware that fermentation produces carbon dioxide, so pressure will build up in the jar and needs to be released daily, especially the first few days when fermentation will be most vigorous.

Wait. Be sure to loosen the top to relieve pressure each day for the first few days. The rate of fermentation will be faster in a warm environment, slower in a cool one. Some people prefer their krauts lightly fermented for just a few days; others prefer a stronger, more acidic flavour that develops over weeks or months.

Taste after just a few days, then a few days later, and at regular intervals to discover what you prefer. Along with the flavour, the texture changes over time, beginning crunchy and gradually softening. Move to the refrigerator if you wish to stop (or rather slow) the fermentation. In a cool environment, kraut can continue fermenting slowly for months. In the summer or in a heated room, its life cycle is more rapid; eventually it can become soft and mushy.

Surface growth. The most common problem that people encounter in fermenting vegetables is surface growth of yeasts and/or molds, facilitated by oxygen. Many books refer to this as “scum,” but I prefer to think of it as a bloom. It’s a surface phenomenon, a result of contact with the air. If you should encounter surface growth, remove as much of it as you can, along with any discoloured or soft kraut from the top layer, and discard. The fermented vegetables beneath will generally look, smell, and taste fine. The surface growth can break up as you remove it, making it impossible to remove all of it. Don’t worry.

Enjoy your kraut! I start eating it when the kraut is young and enjoy its evolving flavour over the course of a few weeks (or months in a large batch). Be sure to try the sauerkraut juice that will be left after the kraut is eaten. Sauerkraut juice packs a strong flavour, and is unparalleled as a digestive tonic or hangover cure.

Develop a rhythm. Start a new batch before the previous one runs out. Get a few different flavours or styles going at once for variety. Experiment! Variations: Add a little fresh vegetable juice or “pot likker” and dispense with the need to squeeze or pound. Incorporate mung bean sprouts . . . hydrated seaweed . . . shredded or quartered brussels sprouts . . . cooked potatoes (mashed, fried, and beyond, but always cooled!) . . . dried or fresh fruit . . . the possibilities are infinite . . .

Recipe from: Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

A lassi is an after-meal digestive probiotic drink common in Ayurveda. It consists mainly of plain yogurt, water and spices, making it a powerful and delicious after dinner digestive boost. This particular lassi recipe includes turmeric among other spices, making it a great tonic for the skin, liver and blood as well. In fact, when turmeric is taken in this manner (with yogurt), it is an excellent blood strengthener and cleanser, and is considered a great remedy for those with anemia.

See optional modifications for each dosha below.

Ingredients
  • 1/2 cup of plain organic yogurt
  • 1 cup of water
  • 1/8 tsp turmeric powder or 1 medium root
  • 1/8 tsp ginger powder or 1 inch sq root
  • 1/8 tsp cinnamon powder – or same full/dried
  • 1/8 tsp cardamon powder
  •  pinch black pepper
  • 3 saffron stigmas – or marigold/calendula flowers
  • 1 tsp of raw honey

Optional – you can add mangoes, berries or coconut

Directions

1. Place the yogurt in a blender.

2. Add the water, spices and honey.

3. Blend thoroughly for 1 minute.

4. Alternatively one can use a hand blender or a ball jar with an airtight lid to “shake it up”.

5. Take 1/2 cup of this probiotic drink after each meal to increase the digestion, boost beneficial bacteria in the gut and strengthen the blood.

Optional Doshic Variations

Vata:

This recipe is great as is for Vata types and should be taken regularly after meals to reduce gas, bloating and constipation symptoms.

Pitta:

Pitta types should replace the honey with yacon syrup which is more cooling (and also appropriate for diabetics).  If available they should use homemade yogurt, as this is more cooling and less sour than its store bought counterpart.

Kapha:

Kapha types should use plain goat yogurt rather than cow yogurt, as this tends to be easier to digest.  They can double the amount of cinnamon and ginger and add  in a pinch more black pepper.  If there is a strong Kapha imbalance such as congestion, cough, excessive mucus, excessive weight or obesity, one should reduce the amount of yogurt in half.

Microbiome/Gut Flora Protocol

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Microbiome/Gut Flora Protocol

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Little Miss Muffet – Curds and Whey

What is whey? From the sing-song lines of quaint nursery rhymes describing Miss. Muffet eating her curds and whey, to the body-building enthusiast at the gym grunting with their plastic containers of whey protein shakes, this health food is described in many different contexts. Some people refer to liquid whey, others discuss it in the form of powders, hydrolysates, isolates or concentrates; there is sweet whey, acid whey, chocolate whey, strawberry whey, goat whey, mineral whey…it is all very confusing! So in the midst of all this whey hype, let’s take a time out to explore what real whey is- the wonderful whole food that has been treasured by many traditional cultures for its robust nutritional profile.

Most people today think of dairy as plain, unfermented milk, and are familiar with wiping off a bright white moustache after finishing a tall glass of the cold creamy stuff. However, this was not always the case. Before the industrialized practices of refrigeration and pasteurization became commonplace, many people enjoyed their milk products soured or fermented in the forms of yogurt, cheese, kefir, clabber, creme fraiche, or curds and whey. When left out to sour or when cultured with friendly lactic-acid-producing bacteria, raw milk undergoes a process of fermentation wherein the bacteria start to digest or break down the milk sugars (lactose) and milk proteins (casein).Through this process, there is a natural separation of firm white globs from the liquid portion of the milk. These white curds are the casein-containing portion of the milk, which are further fermented and processed into cheeses. The remaining tart liquid is whey.

Whey has been used in traditional cuisine for centuries, and was known by Greek doctors as “healing water” for it’s strength-building properties. Today however, whey is considered a waste product of the cheese and yogurt industries. The wildly popular greek yogurt industry has been under scrutiny from environmental agencies recently for the gallons upon gallons of “whey waste” that they must get rid of after processing their strained yogurt products. For every four pounds of milk, only one pound of yogurt is made, and the rest is a mixture of whey, chemicals and other acidic byproducts. Industries drowning in whey have been scrambling to figure out just what to do with all of this tangy liquid and many have found an outlet in the sports nutrition industry where leftover whey is being powdered, flavoured and marketed as a muscle-building, energy-boosting supplement. Sounds like a very solid plan, except for the fact that the whey from big industry is truly waste- high heat pasteurized and subject to several acid baths. Any potentially beneficial nutrients are obliterated and mingled with nasty toxins during production. Supplement companies have tried desperately to “purify” their products by isolating different parts of the protein portion of the whey, which is why you get so many different formulations on the market such as isolates, hydrosylates, concentrates, etc. This fractioning subjects the already destroyed whey to even more sketchy chemical processes and eliminates co-factors, rendering any possible remaining nutrients completely un-bioavailable. So despite the luring claims on those big black tubs of peanut-butter chocolate whey protein, these commercial powders are certainly not going to help your body get stronger.

Recipe: Homemade Whey

When made properly in small batches from cultured dairy, whey has incredibly unique healing properties. Rich with biologically active proteins and protein fractions, it has a high concentration of essential amino acids that are readily used to support vital biological functions in the body. Among these beneficial factors is:

  • Lactoferrin, a multifunctional protein with iron-binding properties that acts as a powerful antimicrobial and anti-inflammatory
  • Bovine serum albumin (BSA), a substance high in amino acids that has been shown to support infection-fighting white blood cells, increase antioxidant activity and maintain healthy cholesterol levels in the body
  • Immunoglobulins to support disease control by bolstering immunity
  • Probiotic organisms to promote optimal digestion and full nutrient absorption by balancing the gut flora
  • Essential amino acids in a highly bioavailable form to act as building blocks for proteins
  • Glutathione precursors, to boost production of the body’s most powerful antioxidant
  • Minerals such as potassium, iron and zinc in balanced amounts
  • Vitamins notably vitamin B2 or riboflavin which helps the body to convert carbohydrates into fuel

Homemade whey has many uses including making lacto-fermented vegetables, condiments or beverages; soaking and sprouting nuts or grains; or as an additive to smoothies, sauces and stocks. The process to make whey is simple and uses things you probably already have around the house.

 

Raw Milk (as much as you want/need)  left at room temperature for 2 days
Juice of 3 limes/lemons or a cup of good quality yogurt (or kefir grains)
1 large glass bowl
1 strainer
1 thin, clean dishtowel or unbleached cheesecloth
1 wooden spoon
1 pitcher

Prepare the raw milk.   Add the lemon juice, kefir or yoghurt and let stand for 2 days (more might be required).  It will appear to “sour” and the curds separate (solidify).   This is good.   I prefer to do this this with yoghurt or kefir for the probiotic profile.

Line a large strainer with an unbleached cheesecloth or thin, clean dish towel and set strainer in large bowl. Pour soured milk into the cloth, cover and allow to sit out at room temperature for several hours. The liquid whey will begin to drip into the bowl, while the milk solids will stay collected in the cloth.

When the dripping slows, tie up the cloth into a sac with the milk solids inside. Although tempting, do not squeeze the curds to get the remaining liquid out. Instead, tie the cloth to a wooden spoon, placing it over a pitcher so that the sac containing the milk solids is suspended inside. Allow this to hang for an additional several hours (I generally leave mine overnight) or until the dripping completely stops. At that point, pour the liquid whey from the large bowl or pitcher into a small glass jar for storage- it will last 6 months refrigerated. The curds left in the strainer are a tasty cream cheese rich with healthy fats, that can be used as a nutrient dense spread or dip.

This second step ensures that you are getting all of the whey to  separate from the curds. There is no one way to do this either; get creative with straining methods! For example, you can tie the cloth to the kitchen faucet and place a bowl in the sink to collect the whey, or onto a knob on your cabinets so that the whey collects into a container on the counter.

 

 

Timeframe: 3 days to 3 months (and beyond)

Vessel: 1-quart/1-liter wide-mouth jar, or a larger jar or crock Ingredients (for 1 quart/1 liter): 2 pounds/1 kilogram of vegetables per quart/liter, any varieties of cabbage alone or in combination, or at least half cabbage and the remainder any combination of radishes, turnips, carrots, beets, kohlrabi, Jerusalem artichokes, onions, shallots, leeks, garlic, greens, peppers, or other vegetables Approximately 1 tablespoon salt (start with a little less, add if needed after tasting)

Prepare the vegetables. Remove the outer leaves of the cabbage and reserve. Scrub the root vegetables but do not peel. Chop or grate all vegetables into a bowl. The purpose of this is to expose surface area in order to pull water out of the vegetables, so that they can be submerged under their own juices. The finer the veggies are shredded, the easier it is to get juices out, but fineness or coarseness can vary with excellent results. (Fermenting whole vegetables or large chunks requires a saltwater brine)

Salt and season. Salt the vegetables lightly and add seasonings as you chop. Sauerkraut does not require heavy salting. Taste after the next step and add more salt or seasonings, if desired. It is always easier to add salt than to remove it. (If you must, cover the veggies with dechlorinated water, let this sit for 5 minutes, then pour off the excess water.) Squeeze the salted vegetables with your hands for a few minutes (or pound with a blunt tool). This bruises the vegetables, breaking down cell walls and enabling them to release their juices. Squeeze until you can pick up a handful and when you squeeze, juice releases (as from a wet sponge).

Pack the salted and squeezed vegetables into your jar. Press the vegetables down with force, using your fingers or a blunt tool, so that air pockets are expelled and juice rises up and over the vegetables. Fill the jar not quite all the way to the top, leaving a little space for expansion. The vegetables have a tendency to float to the top of the brine, so it’s best to keep them pressed down, using one of the cabbage’s outer leaves, folded to fit inside the jar, or a carved chunk of a root vegetable, or a small glass or ceramic insert.

Screw the top on the jar; lactic acid bacteria are anaerobic and do not need oxygen (though they can function in the presence of oxygen). However, be aware that fermentation produces carbon dioxide, so pressure will build up in the jar and needs to be released daily, especially the first few days when fermentation will be most vigorous.

Wait. Be sure to loosen the top to relieve pressure each day for the first few days. The rate of fermentation will be faster in a warm environment, slower in a cool one. Some people prefer their krauts lightly fermented for just a few days; others prefer a stronger, more acidic flavour that develops over weeks or months.

Taste after just a few days, then a few days later, and at regular intervals to discover what you prefer. Along with the flavour, the texture changes over time, beginning crunchy and gradually softening. Move to the refrigerator if you wish to stop (or rather slow) the fermentation. In a cool environment, kraut can continue fermenting slowly for months. In the summer or in a heated room, its life cycle is more rapid; eventually it can become soft and mushy.

Surface growth. The most common problem that people encounter in fermenting vegetables is surface growth of yeasts and/or molds, facilitated by oxygen. Many books refer to this as “scum,” but I prefer to think of it as a bloom. It’s a surface phenomenon, a result of contact with the air. If you should encounter surface growth, remove as much of it as you can, along with any discoloured or soft kraut from the top layer, and discard. The fermented vegetables beneath will generally look, smell, and taste fine. The surface growth can break up as you remove it, making it impossible to remove all of it. Don’t worry.

Enjoy your kraut! I start eating it when the kraut is young and enjoy its evolving flavour over the course of a few weeks (or months in a large batch). Be sure to try the sauerkraut juice that will be left after the kraut is eaten. Sauerkraut juice packs a strong flavour, and is unparalleled as a digestive tonic or hangover cure.

Develop a rhythm. Start a new batch before the previous one runs out. Get a few different flavours or styles going at once for variety. Experiment! Variations: Add a little fresh vegetable juice or “pot likker” and dispense with the need to squeeze or pound. Incorporate mung bean sprouts . . . hydrated seaweed . . . shredded or quartered brussels sprouts . . . cooked potatoes (mashed, fried, and beyond, but always cooled!) . . . dried or fresh fruit . . . the possibilities are infinite . . .

Recipe from: Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

A lassi is an after-meal digestive probiotic drink common in Ayurveda. It consists mainly of plain yogurt, water and spices, making it a powerful and delicious after dinner digestive boost. This particular lassi recipe includes turmeric among other spices, making it a great tonic for the skin, liver and blood as well. In fact, when turmeric is taken in this manner (with yogurt), it is an excellent blood strengthener and cleanser, and is considered a great remedy for those with anemia.

See optional modifications for each dosha below.

Ingredients
  • 1/2 cup of plain organic yogurt
  • 1 cup of water
  • 1/8 tsp turmeric powder or 1 medium root
  • 1/8 tsp ginger powder or 1 inch sq root
  • 1/8 tsp cinnamon powder – or same full/dried
  • 1/8 tsp cardamon powder
  •  pinch black pepper
  • 3 saffron stigmas – or marigold/calendula flowers
  • 1 tsp of raw honey

Optional – you can add mangoes, berries or coconut

Directions

1. Place the yogurt in a blender.

2. Add the water, spices and honey.

3. Blend thoroughly for 1 minute.

4. Alternatively one can use a hand blender or a ball jar with an airtight lid to “shake it up”.

5. Take 1/2 cup of this probiotic drink after each meal to increase the digestion, boost beneficial bacteria in the gut and strengthen the blood.

Optional Doshic Variations

Vata:

This recipe is great as is for Vata types and should be taken regularly after meals to reduce gas, bloating and constipation symptoms.

Pitta:

Pitta types should replace the honey with yacon syrup which is more cooling (and also appropriate for diabetics).  If available they should use homemade yogurt, as this is more cooling and less sour than its store bought counterpart.

Kapha:

Kapha types should use plain goat yogurt rather than cow yogurt, as this tends to be easier to digest.  They can double the amount of cinnamon and ginger and add  in a pinch more black pepper.  If there is a strong Kapha imbalance such as congestion, cough, excessive mucus, excessive weight or obesity, one should reduce the amount of yogurt in half.

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

read more

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

read more

Microbiome/Gut Flora Protocol

(This article is...

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DMSO or DIMETHYL SULFOXIDE

This is an excellent article by Walter Last

DMSO (CH3)2SO is a natural substance derived from wood pulp.

It is generated during the normal decomposition of plants and therefore is in low concentrations present in many foods. DMSO is an antioxidant, by taking up oxygen it is converted into methylsulfonylmethane (MSM). Unlike MSM which is sold as a powder or fine crystals, DMSO is an odourless, clear liquid which is completely water miscible (describes two or more liquids that can be mixed together). It has a high boiling point of 189°C and solidifies at about 18°C. It has all of the beneficial properties of MSM but often at a higher degree, and it has some additional healing properties. These are based on the combination of its antioxidant nature with its excellent solvent properties for a wide range of nutrients and remedies. There is no other biological solvent that can so easily penetrate the skin and carry such nutrients and remedies into the body.

There is a very long list of health benefits from using DMSO, the main ones are:

  • It is an all-round microbicide effective against bacteria, fungi, mycoplasmas and viruses  It improves the immune system and reduces allergies
  • It is strongly anti-inflammatory with good antioxidant properties
  • It blocks pain when rubbed onto affected muscles or joints
  • It improves blood circulation by inhibiting formation of blood clots and hypercoagulation
  • It even dissolves newly formed blood clots
  • It dilates blood vessels and improves the function of the heart
  • It efficiently transports molecules across cell membranes and moves through the blood-brain barrier
  • It improves connective tissue, softens collagen and stimulates wound healing
  • It is a potent diuretic and very effective with chronic bladder inflammation/cystitis

Equally impressive is the long list of diseases that have benefited from its use, including some that may not respond to other remedies, such as brain and spinal cord damage, Down’s Syndrome, Schizophrenia, and ALS (Amyotrophic Lateral Sclerosis) also often referred to as Motor Neurone Disease. It is able to dissolve blood clots and prevent damage after a stroke, improves skin conditions such as psoriasis and scleroderma, and is effective with autoimmune diseases, arthritis, ulcers, cystitis and other inflammatory conditions. With diabetes it can improve insulin control and blood circulation. Also eye problems have been successfully treated with DMSO, including macular degeneration, retinitis pigmentosa, glaucoma and cataracts, sometimes just with oral use but sometimes also with added remedies as eye drops.

With cancer it specifically zooms in on cancer cells and can be used to carry remedies along, good for treating brain tumours which are otherwise difficult to reach. It is also beneficial with other cancers such as with breast and prostate cancers, leukaemia and lymphomas. Relatively weak (2%) solutions of DMSO were killing leukaemia cells and, with the addition of suitable remedies, induced a variety of cancer cells to become normal cells. DMSO has been shown to protect against radiation damage, especially in regard to cancer treatment. kills the pleomorphic microbes that are the basic cause of cancer and autoimmune diseases.

One of its most impressive functions is its ability to easily enter cells and kill viruses and mycoplasma that may hide there. There are patents combining DMSO with antiviral remedies, anti-tumour agents, and amino acids and other nutraceuticals to enhance memory and other brain functions. DMSO is also excellent for healing deep tissue, muscle injuries, burns, and other wounds. It has extensively been used in sports medicine and horse racing.

Because it is so rapidly absorbed – it can be tasted in the mouth only minutes after applying it to the skin – and combined with its ability to block pain signals to the brain, DMSO also acts very fast to stop or greatly reduce pain from arthritis, muscle injuries, insect bites, and other sites of pain or inflammation. While the pain may come back after several hours, it tends to lessen with each reapplication of DMSO.

Unlike other pain relievers, especially of the medical kind which may cause long-term damage, DMSO greatly speeds up healing of damaged areas. This is due to its antioxidant, anti-inflammatory and antimicrobial properties, and its ability to improve blood circulation, nutrient supply, dissolve obstructions, and remove stress.

After oral use or skin application DMSO not only penetrates all soft tissues but also the bones. This is not only good for treating tumours and cancer of the bone, but also jawbone infections and cavitations. Molecular or elemental iodine easily dissolves in DMSO. Therefore I would dissolve a small amount of iodine or Lugol’s solution in DMSO and frequently dab that from both sides on the affected gum. Dilute sufficiently so that it does not irritate. DMSO with iodine is also effective for fungal problems of nails, skin or scalp, e.g. manifesting as hair loss.

DMSO seems to inhibit Helicobacter pylori and help heal peptic ulcers in relatively low doses but higher doses are required with Candida. I found the research on DMSO and Candida somewhat amusing. Different researches got inconsistent and varying results for investigated fungicides until one recently had the bright idea to test DMSO which is commonly used as a solvent for antifungal drugs. It was found that the more DMSO was used as a solvent the stronger was the effectiveness of the investigated fungicides. DMSO protects body cells against oxidative stress but increases stress on fungi.

If given soon after a stroke, DMSO has been shown to dissolve the stroke-causing clot, restore circulation and prevent paralysis. It is best to start DMSO therapy within a few hours. In one reported case a male with a stroke refused to go to hospital and waited for 11 hours until his wife had talked to Dr Jacob. Then she gave him one ounce of 50% DMSO in orange juice every 15 minutes for two hours and afterwards every half hour for two hours. The next day, he was better and soon returned to normal.

In another case a 16-year-old girl broke her neck while diving into a pool. and became a complete quadriplegic. She was on DMSO for an entire year and gradually her organs began to function again until finally she could also walk. Another quadriplegic did not start DMSO therapy until two years after his accident. Six months later he could lift both arms over his head, and sensation began to return to his lower chest and right hip. Later he also learned to move both of his legs. Dr Jacob helped two other quadriplegics recover completely when DMSO was started within one hour after the accident.

How and what to use DMSO has been described as a clear colourless, very hygroscopic liquid, with practically no odour or slight garlic odour, slightly bitter taste with sweet after-taste. Because cheap industrial grade DMSO can contain dangerous impurities, only good quality products with at least 99% and preferably higher purity should be used. Because DMSO is hygroscopic (it attracts water) the main impurity at the higher grades is water. Commonly used as a Laboratory reagent and medical/pharmaceutical grades with about 99.5 to 99.9% purity.

While glass bottles are best for retail sales, even highest grades of DMSO are commercially stored and shipped in HDPE (Type 2) containers which do not seem to cause any leaching problem. Pure DMSO is not toxic and generally very safe but some precaution needs to be taken. For instance when applying DMSO for transdermal treatment the skin should be clean and free of undesirable chemicals, such as from commercial lotions or sunscreens.

DMSO can be used on its own and applied over inflamed, stiff or painful muscles or joints, or over troublesome organs, or it can be used to carry remedies or nutrients through the skin into the body. However, it does not carry microbes, large molecules or chemicals into the body that normally cannot penetrate the skin, it only enhances the absorption rate of those that are able to penetrate on their own but at a much lower rate. To avoid skin irritation apply DMSO only in diluted form at 70% or less. Some products on the market are already diluted.

For common use you may make a treatment solution, e.g. in another glass bottle, by diluting full strength DMSO. To make it about 70% mix 2 parts of 100% DMSO with 1 part of water, and for a weaker solution (50%) mix equal parts of DMSO and water. If you also add other dissolved remedies, such as Magnesium Oil, Glycerine, MSM or Lugol’s, then you can count this as part of the water. It is alright to mix DMSO with non-acidified MMS/sodium chlorite, but the acidified MMS will probably become inactive by oxidising DMSO to MSM. Be careful, the solution gets warm when mixing DMSO with water, and while it does not harm the skin, spills may damage painted or plastic surfaces. Strength for topical use may vary according to the sensitivity of the skin.

DMSO is not normally used on broken or open skin, but it has been applied to fresh cuts and other wounds and greatly speeded up healing without causing pain or other discomfort. Depending on the degree of pain or inflammation DMSO may be applied several times during the day over the area of pain, but the need for multiple applications may reduce on following days. The effect may be felt within minutes. Also swellings such as from sprained ankles can quickly disappear if kept covered with DMSO.

While DMSO mixes freely with water and glycerine, it does not mix with oils or kerosene. It does not dissolve magnesium chloride but it can improve absorption by carrying along water in which the magnesium is dissolved. The same seems to apply to vitamin B12 which also does not dissolve directly in DMSO but can be better absorbed with its addition. For general applications it may be good for the skin to add a small amount of glycerine. Alpha lipoic acid dissolves very well in DMSO, and Glutathione and Coenzyme Q10 to some degree.

Transdermal application of these may give a better absorption rate than oral use. Generally strong oxidants oxidize DMSO to MSM while microbes reduce it to Dimethylsulfide or DMS which creates a strong sulphur smell. It has been noticed that during periods of infection individuals emit a much stronger garlicky smell when using DMSO than when they are well. This is actually the main drawback of DMSO, and why some individuals do not like to use it – it can lead to social problems, especially at the workplace. Not everyone has this problem, and one may be able to minimize it by using only a relatively small amount in the evening or experiment with spraying or rinsing mouth and exposed skin with diluted non-acidified MMS (sodium chlorite) solution (e.g. 1 teaspoon of MMS in 500 ml of water) which can oxidize and so deodorize smelly sulphur compounds. A

nother problem that may arise with skin application is reduced nerve conductivity which is the basis for the quick pain relief. Individuals with paresthesia such as tingling or numb fingers, toes  or other skin areas may temporarily get increased symptoms if they apply DMSO over the nerve that leads to the affected area. This effect can last for several hours after application but is best avoided, and does not seem to be a problem if DMSO is applied to other parts of the skin or used orally.

Oral intake is the other major form of DMSO use. As to its safety: Dr Stanley Jacob who pioneered the medical use of DMSO has taken an ounce (approximately 29 mls) of it orally every day for more than 40 years. The only side-effect seems to be that he has not been sick in years. Others have taken even higher doses for weeks or months. DMSO is effective in heart attacks and angina; prompt use of it in heart attacks has been credited with preventing damage to heart muscle but rather high doses should be used. Dr Morton Walker suggested 2 grams per kilogram of body weight in the treatment of heart attacks. Except for emergencies, it is always best to start with low doses, such as half a teaspoon in a drink, and increase gradually to the intended maximum or until there is some unexplained reaction.

Generally effective healing methods tend to induce some kind of reaction, be it microbial die-off effects or skin eruptions or gastro-intestinal effects, such as diarrhoea. In such case temporarily cut back and when the reaction subsides gradually increase again. A suitable daily maximum intake with chronic diseases may be 20 to 30 ml in divided doses, good to take it in a drink together with specific supplements to enhance their absorption.

As with all supplements, It is also good not to remain at the same dose for a long time but rather slowly cycle up and down between a maximum and a minimum level. Finally, as long as there are problems in specific parts of the body it is preferable to use topical applications in addition to oral use. While DMSO is widely used in most countries as a medical drug, in the USA it is only approved for the treatment of interstitial cystitis. In Australia DMSO is a prescription poison and cannot be used for treating humans but it can be sold and used for veterinary purposes and as a solvent. For a good account of the DMSO saga see http://www.thehealingjournal.com/node/1347.

With DMSO having so many superb features you may wonder if there is still a place for MSM. I believe there is. MSM provides the many benefits of a high sulphur intake for detoxifying and regenerating connective tissue without any apparent side-effect, while DMSO can cause an odour problem in social and work-related settings. DMSO can also cause excess intestinal gas and loose bowels. It has the ability to carry not only desirable but also undesirable chemicals through the skin and into the brain, therefore one needs to be much more careful, and it can induce microbial die-off reactions which are ultimately beneficial but need to be understood and managed.

I do not believe that there is a genuine allergy to DMSO. Instead some individuals react because they are deficient in the trace mineral molybdenum which is required by enzymes to oxidise sulphur compounds such as sulphites to sulphates. Overall I would say that it is good to continue using a daily teaspoonful of MSM in addition to DMSO.

Source: by Walter Last: http://www.health-science-spirit.com

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

read more

Microbiome/Gut Flora Protocol

(This article is...

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Cholesterol Protocol

Cholesterol is a fatty material made by the liver. It is one of the basic building blocks of the cells in your body. It is a vital component of the cell membrane that helps protect the cell and maintain its integrity and viability. Cholesterol is also important for the production of certain vitamins, such as Vitamins A, D, E, K (called fat–soluble vitamins). It is also needed for hormone production; this includes cortisol and sex-related hormones. We not only produce cholesterol in our bodies, but we also obtain it from the foods that we eat.

When taking a holistic view of cholesterol, there are three different aspects that need to be considered:

  • Recognizing the different types of cholesterol
  • Understanding the nature of the cholesterol molecule itself: is the molecule small and dense (increased inflammation risk) or light and fluffy (negligible inflammation risk)
  • Recognizing that cholesterol can exist in an oxidized state or a natural/reduced state

If taking a blood panel test, the numbers do not tell the whole story when it comes to cholesterol levels and determining their risk for heart and vascular disease. If you look at LDL, for example, there can be small dense particles which are thought to be more of a risk for the formation of a plaque or atherosclerosis in comparison to the larger fluffy and light particles which are non-inflammatory.

Inflammation also refers to whether the cholesterol is in a natural or “reduced” state or “oxidized” or inflammatory state. Be aware that all of the cells in our body exist in a natural or reduced state. In the setting of chronic inflammation, the cells become oxidized. This generates the formation of free radicals. This also changes the nature of the cholesterol in the cells, particularly the blood vessels, and causes them to be more inflammatory and hence, more likely to form a cholesterol plaque.

 

Click on the tabs below for the recipes, nutritional needs, best sprouts, herbs and tinctures

 

Alfalfa, Buckwheat, Broccoli, Peanut Sprouts

“Nutritional values of buckwheat reach maximum on day 8 sprouting by solid-phase cultivation (BSSC). The precious nutrients surveyed included linolenic acid, total polyphenolics, rutin, quercetin, l-ascorbic acid and gamma-aminobutyric acid. To investigate whether a change of cultivation method could improve the nutritional status, we performed aquaculture. By performing chemical, biochemical and animal experiments, we found that maximization of nutrient levels in aquacultured buckwheat sprouts (BSAQ) occurred 2 days earlier than those from BSSC. Simultaneously, their bioactivities were much enhanced, being superior to BSSC regarding antioxidative, free radical scavenging, anti-low-density lipoprotein lipoperoxidative capabilities and hypolipidemic bioactivity with respect to serum total cholesterol and triglyceride in Syrian hamsters. In addition, serum low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-cholesterol (HDL-C) levels and the ratios LDL-C/HDL-C and total cholesterol/HDL-C were all more efficiently suppressed by BSAQ diets. In conclusion, aquaculture is more efficient than the solid-phase cultivation with regard to acceleration and maximization of precious nutrient levels in buckwheat sprouts.”

Int J Food Sci Nutr.
2009 Jun 30:1-14.
Aqua-culture improved buckwheat sprouts with more abundant precious nutrients and hypolipidemic activity.
Peng CC, Chen KC, Yang YL, Lin LY, Peng RY. School of Physical Therapy.

Nutrient levels in buckwheats that were maximized in day 8 sprouts (D8SP) included total phenolics, quercetin, and l-ascorbic acid, whereas those of oxalic, malic, tartaric, and citric acids, rutin, and gamma-aminobutyric acid (GABA) were found to reach maximum levels on day 10. Ethanolic extract of D8SP (2.5 mg/mL) revealed potent free-radical scavenging (FRS) and antioxidative (ANO) capabilities. However, its Fe (2+)-chelating capability was only moderate. To further study the hypolipidemic activity of D8SP, 36 Syrian hamsters were grouped into six groups and fed for 28 days, respectively, with (i) control meal, (ii) high fat plus high cholesterol meal, (iii) high fat plus high cholesterol plus 2.5% of buckwheat seeds, (iv) high fat plus high cholesterol plus 25% of buckwheat seeds, (v) high fat plus high cholesterol plus 2.5% of D8SP, and (vi) high fat plus high cholesterol plus 25% of D8SP. High seed meal prominently enhanced body weight gain, whereas high sprout meal exhibited the highest feed efficiency. Ratios of liver/body weight (L/B) were significantly lowered by all BS meals. Although low seed meal reduced serum total cholesterol (TC) levels ( p < 0.05), its effect was still inferior to the high seed and sprout meals ( p < 0.01). In contrast, serum triglyceride (TG) levels were lowered only by the high seed and sprout meals ( p < 0.05). Alternatively, levels of serum low-density lipoprotein cholesterol (LDL-C) were significantly suppressed by all buckwheat meals ( p < 0.01). Serum high-density lipoprotein cholesterol (HDL-C) levels were increased, however, insignificantly. Nutraceutically more meaningful is that both LDL-C/HDL-C and TC/HDL-C ratios were significantly lowered. ( p < 0.01). Apparently, hepatic TC levels were significantly reduced, whereas hepatic TG levels were totally unaffected. Conclusively, sprouting triggers a variety of nutritional changes in buckwheats. Day 8 sprouts, consisting of high polyphenolic and moderate quercetin contents, are nutraceutically maximized when hypocholesterolemic, hypotriglyceridemic, and antioxidative activities are concerned.”

J Agric Food Chem.
2008 Jan 24
Optimization of Bioactive Compounds in Buckwheat Sprouts and Their Effect on Blood Cholesterol in Hamsters.
Lin LY, Peng CC, Yang YL, Peng RY.

“Sixty female Sprague-Dawley rats (8 weeks old) were fed with peanut sprouts as a dietary supplement for 18 weeks. The rats were divided into five groups and fed with different daily supplements, namely 0 g (control), 16.5, 10 or 6 g of sprouts or 2.4 g of kernels. Aflatoxin contents of the sprouts (n = 24) were less than 1 µg kg-1. Body weights of all rats increased with feeding time, and final body weights differed insignificantly among test groups (P > 0.05). Weights of liver, kidney and spleen and organ/body weight ratios varied insignificantly among test groups (P > 0.05). All serum and blood cell determinations differed insignificantly (P > 0.05) among test groups, apart from the observation of a significant lowering of serum triacylglycerol (TG) level in the 10 g sprout group (P < 0.05).

CONCLUSION: In general, no obvious growth hazard or health toxicity was detected. For nutraceutical development, the lowering of serum TG level achieved by appropriate intake of peanut sprouts is noteworthy.”

Journal of the Science of Food and Agriculture
Volume 88, Issue 12, Date: September 2008, Pages: 2201-2207
Toxicological and nutraceutical assessments of peanut sprouts as daily supplements to feed Sprague-Dawley rats for 18 weeks
Bo-Si Lin et al.

“Twelve healthy subjects (6 males and 6 females) consumed fresh broccoli sprouts (100 g/day) for 1 week for a phase 1 study. Before and after the treatment, biochemical examination was conducted and natural killer cell activity, plasma amino acids, plasma PCOOH (phosphatidylcholine hydroperoxide), the serum coenzyme Q_{10}, urinary 8-isoprostane, and urinary 8-OHdG (8-hydroxydeoxyguanosine) were measured. With treatment, total cholesterol and LDL cholesterol decreased, and HDL cholesterol increased significantly. Plasma cystine decreased significantly. All subjects showed reduced PCOOH, 8-isoprostane and 8-OHdG, and increased CoQ_{10}H_{2}/CoQ_{10} ratio. Only one week intake of broccoli sprouts improved cholesterol metabolism and decreased oxidative stress markers.”

BioFactors
V 22, N 1-4/2004, p 271-275
Phase 1 study of multiple biomarkers for metabolism and oxidative stress after one-week intake of broccoli sprouts
Megumi Murashima, Shaw Watanabe, Xing-Gang Zhuo, Mariko Uehara, Atsushi Kurashige
http://iospress.metapress.com/content/jfh1vkjbyyckvwnm/
Crude dietary fiber samples were prepared from [sprouts of] beet, cabbage, Japanese radish, onion, and mung bean sprouts (BF, CF, RF, OF, and MF, respectively). These samples contained total dietary fiber at the levels of 814, 699, 760, 693 and 666 g/kg, respectively. To examine the effect of the dietary fibre sources on the plasma cholesterol concentration, male Sprague-Dawley rats were fed on a fiber-free (FF) diet or on an FF diet supplemented with 5% or 10% dietary fiber. Dietary fiber extracted from vegetables, wood cellulose (CL), pectin (PE) and guar gum (GG) were used as the fiber sources. Compared with the rats fed on the FF diet, a significant reduction in the plasma cholesterol concentration was observed in the rats fed on BF, CF, RF, MF, PE or GG after a 21-d feeding period. Cecal acetate, n-butyrate and total short-chain fatty acids were significantly higher in the rats fed on these dietary fibers, except for CF, than in those fed on the FF diet. A negative correlation was apparent between the total dietary fiber content, hemicellulose content and pectin content of each dietary fiber source and the plasma cholesterol concentration. These results suggest that some vegetable fibers exert a plasma cholesterol-lowering effect through cecal fermentation of these fibers.

Biosci Biotechnol Biochem
2000 Dec;64(12):2543-51
Plasma cholesterol-lowering effect on rats of dietary fiber extracted from immature plants.
Nishimura N, Taniguchi Y, Kiriyama S.

“Since alfalfa meal prevents hypercholesterolemia and atherosclerosis in rabbits and alfalfa saponins prevent the expected rise in cholesterolemia induced by dietary cholesterol in monkeys, the experiments being reported here were performed to determine whether alfalfa saponins affect atherogenesis in rabbits. In addition, the effects of alfalfa seeds were studied. Cholesterol-feb rabbits were randomly assigned to 3 groups: (a) control animals (N = 18); (b) animals maintained on a diet containing 1.0 to 1.2% alfalfa saponins (N = 18); and (c) animals maintained on a diet containing 40% alfalfa seeds (N = 17). Results after a 4-month observation period demonstrated that alfalfa saponins and alfalfa seeds reduce hypercholesterolemia, aortic sudanophilia, and the concentration of cholesterol in aortic intima-plus-media and in the liver, but do not induce changes in the hematocrit.”

Atherosclerosis.
1980 Nov;37(3):433-8.
Alfalfa saponins and alfalfa seeds. Dietary effects in cholesterol-fed rabbits.
Malinow MR, McLaughlin P, Stafford C, Livingston AL, Kohler GO

 

  1. Garlic: This is excellent for helping to maintain the cholesterol in the natural or “reduced” state. It decreases the inflammation of “cholesterol plaque.” Aged garlic extract can be taken in capsule form starting at 400-600 mg a day. As garlic is a natural blood thinner, be careful if you are on prescription blood-thinning medications such as aspirin, Plavix, or Coumadin.
  2. Coenzyme Q10 (Ubiquinone): Replacement of this antioxidant is necessary to help improve blood vessel health. This is vital to take, especially if you have been prescribed a statin based medication. When starting, begin with small doses at 50-100 mg daily and increase to twice a day after several weeks. Smaller doses taken during the day maximizes its absorption. Monitor your blood pressure closely. If you have diabetes, this nutrient can also help lower your blood glucose levels so they need to be monitored as well.
  3. Fiber: If your diet is low in fiber, a fiber-based supplement is recommended. Remember that fiber can bind the cholesterol in the intestine and prevent its absorption. Examples of commonly used fiber supplements can include a psyllium-based fiber supplement like Metamucil or more of a soluble-based fiber like Glucomannan fiber.
  4. Turmeric is a great anti-oxidant to lower cholesterol levels and reduce inflammation. It can be taken as a 400 mg capsule daily or simply by sprinkling a little Turmeric powder on each meal. It does have a blood thinning effect so be aware if you are on other blood-thinning medications as mentioned above.
  5. Phytosterols: These are plant-based compounds that can be used in the treatment of high cholesterol. They can be taken independently or can be part of other formulations as well. An example of a plant-based sterol is beta-sitosterol. This can be taken once to twice daily, depending on the formulation chosen. They have the ability to block cholesterol absorption.
  6. Red Yeast Rice: This is a natural form of the statin medication, and is used by many in the treatment of high cholesterol. There are several caveats when taking this supplement you need to be aware of: Do not take prescription statins if you are taking this supplement. As with the statin medications, liver tests (blood work) need to be monitored and myalgias can occur with this supplement as well. It is recommended to begin at a dose of 600 mg daily and slowly increase over the course of several weeks to a maximum dose of 1200 mg twice a day. You should be under the care of a health care provider when taking this supplement.
  7. Avoid excessive food intake and maintain an active lifestyle by exercising regularly. Physical activity can help raise HDL levels and thereby lower cholesterol level.
  8. Eat a healthy diet low in saturated fats and trans fats. This can be achieved by:
    – Using low fat dairy products
    – Trimming meat purchased from shops of any visible fats
    – Try to limit the amount of trans fats. There is no safe level of trans fats in the diet.
    – Include the consumption of foods high in soluble fibre (e.g. whole grains, kidney beans, barley, oatmeal and fruits such as apples and pears). Soluble fibre lowers the bad LDL cholesterol without lowering the good HDL cholesterol. 5-10 grams of soluble fibre a day decreases LDL cholesterol by about 5%.
    – Limit sugar intake by avoiding sweetened beverages (soft drinks, some juices, tea/coffee with sugar added).
    Limit excessive intake of alcohol.
  9. Omega 3 fish oil: Omega 3 fish oil can not only help in lowering triglycerides, it is important for maintaining the health and pliability of the blood vessels as well as tremendous for reducing inflammation. You can start at 2000 mg a day and increase slowly to a maximum of 4-5 grams a day. Be aware that Omega 3 fish oil can thin the blood, so you may need to decrease your dosage if you are taking any blood thinners.Studies suggest that eating just 6 oz per week of fatty (dark meat) fish (e.g. salmon, herring, mackerel, anchovies, or sardines) may be enough to reduce the risk of dying from heart disease by 36%.
  10. Moderate consumption of nuts rich in fibre, phyto-nutrients and antioxidants such as vitamin E and selenium will help lower the bad LDL cholesterol.

Kitchen Remedy for ALL

The combination of garlic, ginger, lemon, apple cider vinegar and honey is a wonderful drug that can cure everything from Cancer to Arthritis, and makes you lose extra body fat and weight.

Amazing studies from respected universities around the world prove the miracle home remedy that costs just pennies a day to make, a super way to fight just about any affliction. Experts have verified that this health restoring trick of garlic, ginger, lemon juice, vinegar & honey can wipe both our common & not so common ailments.

Success also includes acne, Alzheimer’s disease, arthritis, asthma, high blood pressure, some types of cancer, excessive cholesterol levels, gas and indigestion, headaches, heart and circulatory problems, hemorrhoids, infertility and impotence, toothaches, obesity, ulcers, and many other diseases and conditions.

  • In a study of arthritis Dr. Angus Peter of the University of Edinburgh’s Arthritic Research institute found a daily dose of vinegar and honey reduced pain by 90%.
  • A daily dose of garlic and vinegar has proved to be a powerful and fast weight destroyer and reducer, according to Dr.Raymond Fisk of London’s Lamsus University Research Center. The prestigious British Medical Journal Lancer reported that cholesterol levels plunged on average from 237.4 to 223.4 in three hours after volunteers consumed 60 grams of garlic and four ounces of butter. The study proved adding garlic to your diet could neutralize the dangers associated with high fat.
  • A study of 261 adult patients by the German association of general practitioners indicated that cholesterol and triglycerides levels factors associated with the risk of heart disease are significantly reduced by regular use of garlic in the diet.
  • Houston’s M.D. Anderson Cancer Institute in Houston, the Pennsylvania State University and ULSA, support earlier evidence that certain ingredients in garlic block agents that cause cancers of the breast, colon, skin and esophagus. The National Cancer Institute found in a study of 1600 people that eating a lot of garlic is linked to a reduced risk of stomach cancer. Dr. Erik Block of the State University of New York at Albany has discovered that garlic release at least 100 sulfur producing compounds all of which are powerful medicines.
  • Dr. Han Len Tsao writes in China’s respected Journal of Natural Medicine, that “patients when given this miracle drink before breakfast showed a remarkable reduction in high blood pressure and cholesterol in less than a week. The Italian nutritionist Emilio Stefan adds, “Years of scientific investigation by experts around the world have proven beyond doubt that garlic, honey and vinegar are nature’s magic potion. The powerful ingredients are available every where and cost only pennies a day when consumed. Considering all what these natural substances can do for the human health is amazing.
  • Dr. Jack Soltanoff, who is a national expert at New York, praises the benefits of apple cider vinegar. He recorded remarkable success stories involving arthritis sufferers. He says, “I have seen many arthritis patients start to loosen up at once”
  • Some even call it (apple cider vinegar) a natural arthritis tonic that frees them from stillness pain and aches within just a few weeks, and most pain wrecked patients can pertain normal activities because of this simple tonic. The boxing legend Muhammad Ali took a daily dose of this potion to fight the symptoms of Parkinson’s disease and many other athletes are heard to be taking it for having a competitive edge.
  • “Honey has been described as the perfect food” notes a respected researcher, “it contains a lot of nutrients and minerals, the important part of nine vitamins, six acids and four key enzymes in their most natural state. The patients who took the daily dose of this magical drink were more vigorous, had fewer infectious disease and in general even healthier than those who didn’t. “There’s no question that this astonishing elixir can lend life by replacing from many proven killers.”

THE MAGIC POTION

There appears to be little doubt that this astonishing potion made by mixing garlic, ginger, lemon juice, apple cider vinegar and honey can extend life by protecting you from many proven killers.

BASIC RECIPE
Here’s how to make your own miracle medicine.

In a bowl, mix together half a cup of lemon juice, half a cup of ginger juice. Now put twenty five cloves of chopped garlic in a blender and mix at high speed. Add one cup of vinegar (use only apple cider vinegar), as you blend and after it has mixed nicely add one cup of honey, and mix the whole mixture in the blender again. Now pour this mixture into a glass jar (no plastics) and leave it in the refrigerator for a minimum of five days.

Normal dosage is two teaspoons in a glass of warm water or fruit juice. (Grape or orange juice is best before breakfast). A second dose if desired can be taken in the evening. For treating specific conditions or ailments, use the potion as recommended.

STOREHOUSE
Honey not only makes your daily dose taste better, the sweet stuff also aids in your body’s ability to absorb in medicinal properties of the powerful ingredients. Garlic provides a storehouse of vitamins and minerals and what excites researchers more, is growing evidence that from an enzyme present in large amounts in garlic stimulates the immune system. In a recent study involving two thousand elder women, researchers found that those who ate garlic once in a week were half as likely to develop colon cancer as those who did not.

NINE COMMON AILMENTS AND RECOMMENDED TREATMENTS

Arthritis: Mix a teaspoon in half cup of warm water and drink before going to bed.

Asthma: A teaspoon of the basic potion in the morning on an empty stomach will have you breathing lightly in no time.

Cancer: When making the potion, double the garlic cloves and take two tea spoons in juice three times a day.

High blood pressure: Make a special batch of the elixir, using two cups of water, 18 garlic cloves, two tablespoons of vinegar and three tablespoon of honey. Blend as before and keep on medium to low heat for half an hour. Allow it to cool and take three tablespoons three times a day.

To Lower cholesterol: Make a tea by adding a teaspoon of the elixir in a cup of hot water and drink before meals, three times a day.

Heart disease: Use the recipe for high blood pressure and sip a half-cup of the mixture three times a day.

Impotence: Boil a cup of vinegar mixed with seven to ten crushed cloves of garlic and a tablespoon of honey for five minutes. Cool and drink like tea.

Acne or pimples: Use a basic potion on affected area with a piece of cotton each night.

Gas or indigestion: Put two tablespoons of the basic mixture in a cup of water and warm to the temperature you use for your coffee or tea. Sip slowly at the first sign of distress. Even though it has been blended with honey and vinegar, garlic’s pungent odor can still be a problem for some people. To deal with this side affect, experts recommend putting springs of parsley in the elixir or eating parsley raw after taking a dose.

This amazing natural remedy has been around for at least 4,000 years.

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Microbiome/Gut Flora Protocol

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Immune Anti-Inflammatory Elixir

This recipe is amazing to boost the immune, decrease inflammation

We will be using apple cider vinegar to extract the beneficial compounds from onions, garlic, horseradish, turmeric and cayenne.  Onions contain quercetin, which is an antioxidant compound.  It protects our DNA from damage, stabilizes mast cells, and can prevent viral replication.  Garlic contains allicin, which stimulates the production of immune cells to fight viruses and also may directly damage viral cells.  Turmeric contains many different compounds that have antioxidant effects and modulate the function of our immune system.  Horseradish and cayenne stimulate blood flow to promote the circulation of our immune cells.  Together, these ingredients have a synergistic immune boosting effect.

Hot ELIXIR
INGREDIENTS
  • apple cider vinegar
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 TBSP fresh grated horseradish
  • 2 TBSP turmeric powder or 1/2 cup of fresh turmeric (chopped)
  • 1 tsp cayenne powdered or 4 large peppers
  • Infused Liquorice Root (tea – 12 hour prep) optional
  • honey to taste
INSTRUCTIONS
  • Combine onion, garlic, horseradish, turmeric, and cayenne in a blender.
  • Add enough apple cider vinegar to cover the ingredients and blend
  • Please is a glass jar
  • Cover jar with cloth and let sit in a warm place for 2 weeks
  • Strain and reserve liquid
  • Add honey to taste
  • Store in the refrigerator
DOSING
  • Take 1 tsp daily to prevent colds and 1 tbsp daily for inflammation
  • At first sign of a cold, take 2 TBSP and then take 1 tsp every 3 hours until symptoms resolve
NOTES
  • Measurements of ingredients do not need to be precise and you can use more or less ingredients to suit the size of your jar.
  • Use organic apple cider vinegar with the mother. This contains more nutrients than filtered apple cider vinegar.
  • Use raw local honey.

 

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

read more

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

read more

Microbiome/Gut Flora Protocol

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology, my aim is to empower you towards health using nature as our best aid.

Nutrients and food are the key to support your individual biochemistry as well as individual genetics.   Using food, vitamins, minerals, and supplements to treat an issue in whole is the best way to improving and sustaining health.  And, natural and organic food is an amazing way treat ourselves.

As you may know, most diseases result from an unhealthy gut: SIBO, autoimmune diseases, IBS, hormone imbalances, nutritional deficiencies; the list goes on. Many chronic diseases have roots in an unhealthy mircobiome.

We can’t help but see the world differently after unearthing the parallels in the essential roles that microbes play in both soil health and human health. While we still can’t see the half of nature hidden beneath our feet, we know it is the root of the life and beauty we see in our garden every day. And we look at ourselves differently too knowing that we are each a tribe of trillions. Yes, this is the friendly bacterial colony in your gut and there is now evidence to suggest it controls most of the functions in our immune system.

For well over a century humanity has viewed our invisible neighbors as threats. We saw soil life primarily as agricultural pests, and through the lens of germ theory we typecast microbes as agents of death and disease. The solutions that grew from these views—agrochemicals to eradicate pests and antibiotics to kill pathogens—became embedded in our practices. Intent upon killing bad microbes, we haven’t cared much about the collateral damage to innocent microbial bystanders, although we are beginning to glimpse the effects upon ourselves.

Tending the garden of our microbiome doesn’t mean forgoing modern medicine. Realistically though, it’s going to take some time to align medical practices and therapies so that they work with our microbiome. In the meantime, we need to ensure we start out with a healthy microbiome and then maintain it with a diet rich in prebiotics. And if our microbiota take a hit, whether after antibiotics, illness, or maybe even a colonoscopy, we might consider doing what a gardener does and replant what we’ve lost and help them get established. In the end, it boils down to some simple advice. Starve your enemies and feed your friends. And don’t kill off your allies that help keep the enemies in check.

Indeed, dysbiosis, the opposite of symbiosis, is now under investigation as a primary contributing factor to a long list of maladies. Among these ailments are leaky gut syndrome and inflammatory bowel disease, as well as obesity, certain cancers, asthma, allergies, autism, cardiovascular disease, type 1 and type 2 diabetes, depression, and multiple sclerosis. Where associations and emerging causal linkages between dysbioses and disease will lead us, no one can be sure. Still, it is clear that exploring the microbiome is opening doors to potential treatments and cures for many modern sicknesses—including ways to kick our agrochemical habit.

I like to see and treat the big picture and the colony of trillions in our gut.  Often, from this point of view, we will often tie seemingly unrelated things together.   But, there is one common factor to everyone’s healing and that is identifying the healing foods required.

This section identifies food as a medicine and a source of nutrition for the friendly allies in our system.  Whether it be sprouts, mirco-greens, organic fruits &vegetables (fibre) , fermented foods, soups, elixirs, smoothies or supplements (sometimes required for short term use).

This section (below) has been created especially for my clients.  However, I am open to a donation for anyone who is interested in the food as medicine recipes I have created.

I have listed the ailments most common to us human beings that links to an article on that particular topic.     The link provides food protocol for healing using foods high in the nutrients known to assist the body in healing.   For locals, all recipes shared contain produce and items found in our region (Ecuador) but these products can be found around the world.   This is a base protocol that can be adjusted for each unique individual.

When someone is willing to make diet or lifestyle changes necessary for their health (such as eliminating wheat and dairy), willing to pay attention to their symptoms so that they can tell me how something is affecting them, who understands that there may be days of feeling great followed by unexpected days of not feeling so good, and who is willing to work through those times listening and nourishing the body will find increased health.

I can not stress how important organic and fresh foods are.   You are the captain of your ship, literally!

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Wild, Wild Lettuce Nature’s Pain Remedy

Lactuca virosa is wild lettuce and sometimes known as opium lettuce and while some report as having  psychoactive effects, it contains no opium.  Regardless,  it definitely does cool the nerves and deafen pain..  Perhaps its’ sedative properties cause some hypnotic states (dream states) for some too?

This plant grows all over the world.  It often appears in my gardens and I let her rise into a mature plant.  But, be careful, she will, like lettuce, produce many seeds that will multiple hundred fold.  Regardless, I adore this prickly weed and respect her medicinal gifts.

Humans didn’t always rely on pharmaceutical painkillers, but in the past several years, some reports indicate that 4 out of 5 people relied on a prescription narcotic to help alleviate pain. The several billion-dollar industry has boosted the percentage of people taking painkillers that are even stronger than morphine. These include include such drugs as fentanyl, hydromorphone, methadone, and oxycodone. The numbers grew from 17% in 1999 to 37% in 2012, according to one study. Use of strong painkillers like Vicodin and OxyContin are higher now, too. Sales of these drugs have more than quadrupled in recent years.   All these chemically produced drugs have terrible side effects some being very addictive too.

Before these drugs appear, people used willow, poppy, and wild lettuce were for pain killing.   Wild Lettuce is not only is it a pain-killer, it is also a natural sleep aid remedy, reduces inflammation and is a stress reliever.  This makes it quite a perfect ally in the world needing relief.   Here are a few of the more common pain-control uses for wild lettuce:

  • arthritis
  • painful menstrual cycles in women
  • headaches and migraines
  • pain from bruises/broken bones/cuts
  • even hangovers

Here are some other benefits:

  • Mild Diuretic: Wild opium lettuce can increase a person’s urinary flow. That’s why it is commonly used to treat urinary tract infections and edema.
  • Sleep and Insomnia Issues: Having trouble falling asleep? Wild lettuce has got you covered. This natural drug has powerful sedative properties. After a dose or two, you’ll relax which will help you slip straight into a dreamless slumber.
  • Anxiety and Restlessness Wild  lettuce has some significant anxiety reducing and relaxing properties. The mild sedation calms the nerves and eases tension in the body and mind.
  • Coughs and Asthma  If you have a chronic cough or asthma trouble, this lettuce plant can help ease your discomfort.  It helps to loosen and expel phlegm from the respiratory tract. Making it easier and more comfortable to breathe.

The main compound at work in Wild Lettuce is called lactucin, and its derivative lactucopicrin. It is found in the white milky sap of the plant.  It also contains sesquiterpene lactones.  All lettuces actually contain sesquiterpene lactones, but wild lettuce contains them in higher quantities. If you find a plant, gently cut the stalk and watch the white milk sap ooze.   This milk is what acts upon the system and is responsible for reducing stress and inflammation in the body.  Actually, Wild Lettuce gets it’s very name from the Latin word for milk, lactuca.  It is sometimes called Lettuce opium although it is not a poppy nor does it contain morphine. The more bitter the lettuce is, the more of these active compounds are present.  This might be a great reason to eat those other bitter lettuces.

These two compounds have a pain killing and anti-inflammatory effect on the immune system, because they inhibit the NF-κB protein. This protein controls the cyclooxygenase-2 enzyme, also known as COX-2, an enzyme responsible for pain and inflammation. Other pain killers such as ibuprofen work in the same or similar fashion.

Wild Lettuce is an analgesic much like acetaminophen the active chemical in Tylenol.   A recent study reported that analgesics could reduce the stress associated with social rejection. Social rejection stress, is an emotional pain felt when one feels left out or during a relationship breakdown. Social rejection stress can causes stomach aches, headaches, and have other effects like sleepless nights. The study was looking at the effects of Acetaminophen, It showed that it not only reduced physical pain, but emotional pain as well.  I think it is safe to assume an Analgesic would have a similar effect as analgesics generally dull the body (physical and emotional).    This effect can be viewed as a lessening how much one gives a damn…which is kind of at the heart of stress reduction.   While this study was not done on Wild Lettuce, we can conclude logically, as an analgesic, it can offer the same benefit.

In 1909, Beatrix Potter published The Tale of the Flopsy Bunnies. The story begins with the following words: It is said that the effect of eating too much lettuce is “soporific.” I have never felt sleepy after eating lettuces; but then I am not a rabbit. They certainly had a very soporific effect upon the Flopsy Bunnies!   In the story, the bunnies eat the sprouted lettuce in the garden and fall fast asleep. The word “soporific” does do a good job of describing the effect. It comes from the Latin word for drowsy or sleep inducing, soporus. The Greeks and Romans referred to wild lettuce as such, as well as noting its usefulness against fevers and colds.

Medical research confirms this. We can take one example of a study of the efficacy of lettuce seed oil in treating insomnia. In a study published in 2011, 72% of participants with insomnia showed a very much or much improved quality of sleep from taking 1000mg of lettuce seed oil before bed. The tradition of lettuce seed oil as a medicine goes all the way back to ancient Egypt. It is said that it was also used for mummification.

Another study in 2005 expounded upon the specific neurochemistry involved in the analgesic and sedative properties of the active compounds found in wild lettuce. This study was specifically done in mice, but the chemistry is the same. Mice were given lactucin and its derivatives, and were then tested for their slowed responses. The results showed sedative effects for up to 90 minutes after being administered the lactucin.

The biochemical effects of sequiterpene lactones on the human body are well known. They produce sedative and relaxing effects by inhibiting the COX-2 enzyme, an enzyme responsible for stress and inflammation. The ancients knew long ago that sprouted lettuce, or wild lettuce, was soporific. That’s why it has been used as a natural calmative throughout history.

The recommended dose varies, but approximately 1.5 grams of opium lettuce sap is typically infused in a tea to be sipped for pain-killing effect.  The leaves of Lactuca virosa may be boiled in water to make a tea that has slightly sedative effects. However, it is the plant’s “milk-juice” that contains the largest concentration of active compounds.

Wild lettuce may be prepared and consumed in several ways: tea, tincture of making “balls” from the sap.

Here is one method to harvest the sap:

  1. Put leaves of the lettuce into a blender and lightly blend them (not too much).
  2. Once the leaves are blended, place them in a pot of water and bring it to a boil.
  3. After the water has turned a dark green, almost brown colour take it off the stove.
  4. Next, strain the leaves from the water by pouring the mixture into another pot through a mesh strainer. Make sure as little of the actual leaf gets through the strainer as possible.
  5. Squeeze the leftover wild lettuce extract all the water that’s still within.
  6. Put the dark green water (now empty of leaves) back on the stove and let it simmer. Let all the water boil off until there is only a paste left. This paste is concentrated wild lettuce extract.
  7. You can pour it into a small medical vial and store it in your bug out bag, medical cabinet, or elsewhere for later use.

I have created a wild lettuce tincture CLICK HERE FOR MORE INFORMATION

Comfrey the Bone Protocol (Pain and Repair)

Careful where you toss Comfrey. It will sprout a new patch wherever it hits the ground.

Comfrey – also commonly known as Bruise Wort and  Knitbone (the later for good reason) – is like a mythical monster and, in some ways like Horseradish –  the smallest bit of comfrey root will sprout a whole new plant.   I like to put comfrey under newly planted trees.  She provides a shade covering helping the soil retain moisture and her leaves will compost into very nutritious root food.   This fact gives good evidence to it’s benefits to the human body too.

Comfrey is truly the plant that keeps on giving. You can chop comfrey to the ground and it will come back, enough to be harvested three or four times a year.   And, no matter where you live, Comfrey will live there too.

For many generations in old Europe, comfrey was one of the plants that almost everyone kept right outside their doorsteps where it became more of a domesticated plant than a weed able to treat a variety of ailments.  Until just recently, comfrey was an official medicine, one of a handful of the most respected medicine plants that merited “officinale” in their Latin names. Another member of the royal dispensary of official is dandelion (Taraxicum officinale).

Today, most doctors don’t just discount comfrey, they warn against using it. Comfrey has been declared unsafe by the USA FDA for internal use. If comfrey has been used for centuries, why is it now considered toxic and too dangerous to be used medicinally? The FDA’s declaration was based on a study in which the pyrrolizidine alkaloids were extracted from the roots of comfrey and injected in large doses into rats. Researchers found that this caused pre-cancerous liver changes in the rats, which somehow became translated as “comfrey causes cancer.”

Now, injecting oneself with a drug made in a lab from the roots is very different than drinking a cup of tea or applying a poultice. Many herbalists have called this study into question for several reasons: one, it makes a big difference when one compound is isolated from the rest of the constituents that make up the chemistry and magic of the plant; two, you would have to drink dozens if not hundreds of cups of comfrey to consume the amount of alkaloids each rat was given; three humans and rats don’t necessarily respond to alkaloids the same way, and there have been no clinical studies done with humans as far as I know.

Comfrey has been used thousands of years of use by millions of people, only two reports of hepatotoxicity (liver cell toxicity) have been documented in humans.  And in both these cases, poor nutrition, pre-existing illness, and use of liver-toxic drugs were contributing factors.

Nevertheless, this article focuses primarily on using comfrey externally. Of course, the safety issues only apply to taking comfrey internally; for many ailments comfrey can be used externally instead. In addition, the leaves, which have much lower concentrations of these alkaloids, can be used instead of the roots (making a tea and gargling for a sore throat)

Comfrey is high in Silica. Another aid to healing with Comfrey is the component Allantoin, which is a cell-proliferant. A cell-proliferant encourages the cells of the body to grow again: bone growth, skin repair, and hair and nail growth are all affected beneficially by the Allantoin in Comfrey, as well as its abundant silica. And Comfrey has a lot of mucilage, a slimy material which helps healing. This means that Comfrey, with its Allantoin and Silica, and Mucilage, and Vitamins, is truly a ‘wonderful healer. Comfrey can heal just about anything:

  • Fractures (even festering) bones.
  • Growths on the bones, hands and feet
  • Varicose veins, veins that are open,
  • Neck pain
  • Amputation of limbs
  • Thinning of bone tissue
  • Pain in the arms and legs after fractures
    Pain in the lower part of the spine and vertebrae damage
  • Pain in the shoulders, elbows and knees, problems due to osteoporosis,
  • Numbness of the legs of the soles of the feet to the hip
  • Hemorrhoids
  • Rheumatic thickening of the muscle, gouts, arthritis, circulatory disorders .
  • All types of injuries, bites, bruises, wounds, blood clotting

Comfrey is the wound-healer plant but there is one warning to be mindful about. If only the tissues close to the surface are in contact with the comfrey, it can actually cause the skin to close over, trapping infection inside. For deep wounds, a plant such as Plantain (Plantago lanceolata or P. major) would be more appropriate. I like to add DSMO to my poultice to ensure the medicine travels into the deep tissues.

Comfrey is irreplaceable in inflammation of tendons, arthritis (joint inflammation), distortion (dislocation, sprain), contusion (charge, contusion), hematoma (bruising), thrombophlebitis (inflammation of the veins) and other.  And, itoccupies a place of honour in cosmetics for the face and hands. One of the properties of this tincture is that renews and regenerates loose and wrinkled skin (especially wrinkles around the eyes).  After long use of  a tincture on the skin of the face and hands, they get completely regenerated.   As far as I know, there is no better remedy than the comfrey root tincture for external use against gout, which should be lightly rubbed in severe gout.

The recipe of a Poultice

Harvest and clean the leaves
Grind up the leaves with warm water in a food chopper, or blender.
Add enough water to get everything flowing nicely in the blender.
Mix in flour by hand to form mixture into the thick paste (I used wheat, but rice flour or other types of flour should work just as well)
Spread the mixture between layers of cloth or gauze in the size that you want your poultice to be

You can store poultices in freezer between layers of waxed paper if not using immediately

The recipe for the comfrey tincture of comfrey:

Put 100 grams of comfrey root in 700 ml of strong brandy or alcohol into the bottle and lay horizontally that ‘it must be aged’ in a dark place for 14 days.
Shake it every third day.
After 14 days, strain and keep it in a dark glass bottle in a cool place.
Lubricate the affected area with this tincture, three times a day.

* Pure alcohol instead of brandy leaves the tincture odorless. Comfrey with brandy has a very unpleasant smell. This tincture is very sticky.

The Recipe for Comfrey Oil

Harvest the comfrey leaves in the afternoon, after the sun has dried off the morning dew. Wet plant materials will make moldy oils, so it is best to wait at least 36 hours after the last rain before harvesting.

In a warm, dry, well-ventilated place (such as an attic, an oven with a pilot light, or even your car!), wilt the whole fresh leaves for 12 hours or until the edges are crispy.  You can also do this in a dehydrator.

Fill a jar completely full of the whole wilted leaves, leaving a little headroom at the top. Add olive oil until the jar is full to the brim.

Tightly seal the jar. Label it with the plant name and date harvested. Put it in a dish on the counter (herbal oils always seem to leak).

Tend it a few times a week by poking the plant material down to release air bubbles and topping it off so the level of the oil is above the level of the leaves.

After six weeks, strain out the plant material, and your infused oil is ready to use!

For a very effective eye wash remedy using comfrey, CLICK HERE

Apple Cider Vinegar

The right apple cider vinegar recipes can be a game changer for how easily it is to down this potent super food. Let’s face it, apple cider vinegar just doesn’t taste that great. But the benefits are more than worth the funny faces as you choke it down. For me it often resulted in a lack of taking it. It just plain doesn’t taste that great. So over time I started adding it to different juices and I created these apple cider vinegar recipes.

Apple cider vinegar tops the charts for super foods in my opinion. It benefits the body in so many ways, both for optimizing wellness and helping with ailments. Taken regularly it can truly be life changing.

How can ACV help you?

Detoxification
Apple cider vinegar helps detox the body by promoting liver and lymph health. It stimulates the cardiovascular system and gets things moving in the lymph systems. Apple cider vinegar gets your blood moving which circulates everything around the body. The lymph system is your body’s garbage system. It takes all the junk to the liver or stomach where it is processed and gotten rid of. Apple cider vinegar helps it function better and promotes health of the liver which has to process all of the stuff we need to get rid of.

Prebiotic
The good bacteria in the gut helps neutralize toxic by-products of digestion, discourages bad bacteria, and produces certain vitamins. Apple cider vinegar acts a pre-biotic supplying a great source of food for our good gut flora. Our gut is full of bacteria. Although some bacteria is bad and can cause sickness, the good bacteria in our gut promotes health and digestion. We want our gut to be balanced and full of good bacteria. It helps us digest our food and produces vitamins for us to use. Apple cider vinegar helps our good bacteria thrive in our gut thus crowding out the bad bacteria and keeping it in a healthy balance.

Kills Pathogens
ACV kills bacteria and can be used for nail fungus or acne or for treating yeasts, fungus, or bacteria in the body. It has also been used as a cleaning agent. Apple Cider Vinegar controls bad bacteria both inside and outside of our body. It can keep us healthy on the inside and can also be used as an antiseptic.

Improves Blood Sugar
Apple cider vinegar helps stabilize blood sugar. This is beneficial for those with insulin resistance, type two diabetes, diabetes, and prediabetes.  Large insulin fluctuations can cause sugar cravings. After eating a sugary meal our body releases insulin. Insulin helps the sugar get into each individual cell. If the body releases too much, it can leave the blood low in sugar and we crave more sugar. Apple Cider Vinegar helps stabilize this process easing this cycle.

Weight Loss
Diet and exercise are the number one way to lose weight. It aids in weight loss efforts by increasing feelings of fullness. The fact that it stabilizes blood sugar helps people feel less hungry because we don’t go through the cycle explained above. We end up eating less because we get rid of those cravings.

Balances Cholesterol
Regular consumption of apple cider vinegar has been shown to lower LDLs (bad cholesterol) and in increase HDLs ( good cholesterol) in rats. In humans, research has shown that it lowers LDLs but more research is needed to determine its effect on HDLs.

Alklanizing
Even though apple cider vinegar is acidic, it has an alkalizing effect on the body. A more alkaline body is believed to be a key component in cancer prevention.

Prevents and Helps Heart Burn
One teaspoon of ACV mixed with water and it really helps

Clears Sinuses
Apple cider vinegar contains potassium which thins mucus. It also will kill bacteria and viruses from colds. Have you ever not been able to sleep at night because your sinus’ are trickling down your throat or you can’t breath. Try some apple cider vinegar.

Energy Enhancer
Apple cider vinegar helps clear lactic acid buildup after a hard workout thus preventing or alleviating muscle pain and cramping. When mixed with honey and water, ACV can be used as an electrolyte drink to restore energy.

Recipes for ACV Elixirs

Cranberry Cocktail (amazing for the kidneys, heart and digestive)
1-2 Tbs. Apple cider vinegar
1/2 cup cranberries (found at Super Maxi)
1 1/2 C. Water
2 tsp. Honey

Simmer cranberrys in water for 30 mintues.   Remove from heat and cool.  Blend   Add ACV and honey.  Enjoy

Energy- Iron Blast

1 1/2 C. water
1-2 Tbs. Apple cider vinegar
2 tsp. Black strap molasses

Stir together and drink. I recommend using this drink in the morning.

Note: This recipe not only gives you the awesome benefits of ACV, but you also get the much-needed nutrients like; iron, magnesium, manganese, and calcium, that are in molasses. Molasses is good for your hair, and a safe sweetener for diabetics.

Savoury Sling
1 1/2 C. tomato paste (preferrable homemade)
1-2 Tbs. Apple cider vinegar  1
/2 tsp. Sea salt
A few drops of hot sauce (optional)

Stir together and drink.

Note: In my opinion this is one of the easiest ways to drink apple cider vinegar. So, if you are a lover of tomato juice you may actually really enjoy this drink.

Pink Pina Punch
1 1/2 C. Fresh grapefruit juice ( I prefer using pink grapefruit)
1/2 cup of Pineapple Juice
1-2 Tbs. Apple cider vinegar
2 tsp. Raw honey

Stir together and drink. This juice is great for before every meal.
This is an amazing cleanser and has the addition of enzyme Bromelain for digestion  And, if you are looking to drop a few pounds, this juice may become your best friend. Both the ACV and the grapefruit will help you out. Grapefruit also lowers cholesterol,and  helps prevent cancer and arthritis.

For more information on Apple Cider Vinegar LINK

 

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Microbiome/Gut Flora Protocol

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Bone Broth, Gelatin, and Collagen

“Good broth will resurrect the dead,” says a South American proverb.   Indeed, stock is everything in cooking. Without it, nothing can be done.  For dedicated cooks, stock is the magic elixir for making soul-warming soups and matchless sauces.

From a “cooks” point of view, meat (chicken and beef) and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love.    Returning to this tradition is not only satisfying to the palate, it is good for the health and soul.

YES, Grandmother Knew Best

Science is now validating what our grandmothers (and wise-women) knew. Rich homemade broths help cure the body. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.   In fact, I suggest that the broth made of the body part that ails you will assist you.

When making the broth it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the centre of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

Gelatin research in the 1950s (France) was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquid and facilitates digestion by attracting digestive juices to food in the gut.

Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavours in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavours would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavours, including meat-like flavours. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.

Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavour of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. “Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed proteins. The fast food industry could not exist without MSG and artificial meat flavours to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food.Can you see the connection to the increase in auto-immune diseases?

Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.

Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.

Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.

Peasant societies and naturalists still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.

 

why you need to consume these foods.

As much as 25-50% of all total proteins found in animals can be sourced from the connective tissues, joints, skin, and bones.  The same is true for you. In your body, the same proteins make up up about 90% of the of your tendons and ligaments, and 60-70% of your skin.

Eating that specific part of an animal can yield health benefits for the corresponding parts in your own body. For example, the consumption of non-meat animal proteins can improve your skin, joints, and bones. People living in modern society are missing out on these benefits. How can you avoid missing out?  Integrate bone bone broth, gelatin, or collagen into your diet. Which option you choose is of less import. What matters is that you include at least one option.

Bone broth, gelatin, and collagen are three different – but related – foods. In a sense, these foods together make up their own very unique food group.

Let’s first consider how these foods are made:

  • Bone broth is made by simmering animal bones for 2-48 hours, for example, in a pan, slow cooker, or pressure cooker.
  • Gelatin is extracted from the tendons, skin, bones, and ligaments of animals, after a treatment process.
  • Collagen can be seen as a purified extract of gelatin.

The reason you need to consume bone broth, gelatin, and collagen, is because they contain specific “amino acids” that are not found in large quantities in other foods. Amino acids are the basic building blocks of proteins.  The proteins that you get from bone broth, gelatin, and collagen, are thus very different than the proteins in fish, shellfish, meat, eggs, and dairy. The reason for this difference is that bone broth, gelatin, and collagen contain other amino acids than your regular high-protein foods. The main the benefits of consuming bone broth, gelatin, and collagen are:

Well, lots of people in modern society have trouble processing the food they eat. Lots of people also have gut problems. Gut issues:

  • Affect 3 to 25% of the world’s population That’s 210 million to 1.75 billion people.
  • Are strongly associated with having poorer overall health
  • Have been connected to autoimmune disease.
  • Are tied to obesity.
  • Connect to cognitive functioning, mental-well being and cognitive disease.
  • Can compromise your immune system, and may even contribute to cancer formation.

Let’s be very clear here. I’m not saying that bone broth, gelatin, or collagen, will cure your gut issues once and for all. What I’m saying is that they might be an amazing strategy to aid in the healing of your gut issues. Out of these three foods, most people report that bone broth is the easiest on their stomachs. If you have gut problems, you should try bone broth first.

Collagen has amazing benefits for your bones – specifically increasing bone density, and combating osteoporosis. The food also slows the decline in muscle mass loss when you age.  Keep in mind, however, that you’ll need the right nutrients in your diet to optimally use collagen Adequate amounts of vitamin C are necessary to create collagen.  An overall diet where you consume high-quality shellfish, fatty fish, red and wild meat, healthy fats (e.g. butter; coconut oil), vegetables and fruits (in season) should give you the means to optimally use collagen.

AMINO ACIDS IN BONE BROTH, GELATIN, AND COLLAGEN

Bone broth, gelatin, and collagen, are exceptional because of the proteins that they contain – the specific “amino acids” found in these foods. You can see amino acids as the “building blocks” of proteins. All proteins are made up of different amino acids. Your body can form the amino acids found in bone broth, gelatin, and collagen on its own. But the process by which your body produces these amino acids is very “expensive”. In other words, converting your body’s existing amino acids into the amino acids found in bone broth, gelatin, and collagen, costs a lot of energy.  That conversion is inefficient for your metabolism. As a result, you’re better off when your body does not have to produce the amino acids contained in bone broth, gelatin, and collagen in the first place.

Because your body contains a lot of tissues that rely on their amino acids. About 20-40% of your body consists in amino acids that are found in bone broth, gelatin, and collagen. In fact, the amino acids found in bone broth, gelatin, and collagen, are the most abundant in the human body.

If you do not consume enough of these foods, you’ll be more likely to be deficient.  Actually, lots of people in modern society are deficient.But the problem gets worse: if you’re diseased, it’s even harder for your body to produce the amino acids from this food group. Many people thus consume too little bone broth, gelatin, and collagen, even though they needs these foods – especially when diseased.

Nerd section: The most important amino acids – which are contained in large quantities in bone broth, gelatin, and collagen – are:

  1. glycine – makes up the greatest proportion of bone broth, gelatin, and collagen; important for your immune system, and cell stability
  2. proline – takes up the second greatest proportion of bone broth, gelatin, and collagen. Important for your blood vessels, wound healing, antioxidant functions, and joint health.
  3. hydroxyproline – keeps collagen stable.

Some people might consider glutamine a quintessential amino acids within bone broth, gelatin, and collagen. That conclusion is unwarranted, however, as other foods such as eggs and fish contain greater glutamine levels than bone broth, gelatin, and collagen. While glutamine is very important for gut function, I do not think glutamine is responsible for improving gut function within bone broth consumption. Other substances, such as glucosamine or gelatin, might be the reason bone broth benefits gut function. Glucosamine is a compound naturally found within the cartilage of your joints, made from chains of sugars and proteins bound together. It acts as one of the body’s natural shock-absorbents and joint lubricants, allowing you to move around while minimizing joint, bone and muscle pain.

Many people think that bone broth is very rich in phosphorus, calcium or magnesium. That is true!  However, minerals are also obtained from vegetables that are added to the broth…so, doing both is a double benefit.

There are different types of collagen found in bone broth:

  1. Type I; mostly found in the skin, tendons, ligaments, and bones.Supplementing with this collagen form reduces joint pain.[ Best sources: beef and fish. This is most abundant in the human body.
  2. Type II; is mainly found in cartilage and joints, as well as the eye.Type II collagen, moreover, has been proven to keep your joints and cartilage healthy. This effect is very specific for treating osteoarthritis and rheumatoid arthritis. These benefits entail that you will have less joint stiffness, less pain, and perhaps even reduce swelling levels. Chicken bones are especially rich in type II collagen.
  3. Type III; located in internal organs, skin, and around bone.Found mostly in beef
  4. Type IV; primarily exists in the skin and gut, the eye lens, and around your cells. This collagen type may specifically reduce gut problems. Examples of gut issues are inflammatory bowel disease and a leaky gut. Type IV collagen is also beneficial for skin healing.
  5. Type V; supports types I an III; spread throughout the body.

Let’s do a quick rundown of all the other good stuff found in bones and, therefore, well-made bone stock (please keep in mind that the quality of the bone and the animal it came from will impact the levels of goodness):

  • Bone marrow –  bone marrow is one of the first “superfoods” (for lack of a better term – I actually slightly cringe using it) our ancestors enjoyed. It’s fatty, with a bit of protein and loads of minerals. Even if you’re cooking spindly chicken bones, there’s going to be marrow, and that marrow will make it into your stock.
  • Collagen and gelatin – Most commercial gelatin comes from animal collagen already, so why not cut out the middle man and get your gelatin directly from bone and cartilage? The more collagen your bones have, the more gelatinous, rich, and viscous your stock will be – important qualities, especially if you intend to reduce your stock into sauces. Gelatin may even reduce joint pain in athletes, as one (admittedly small) study appeared to show. Another showed benefits for ulcer patients.
  • Glycine – Although our bodies already produce plenty of glycine, rendering it a non-essential amino acid, there’s some evidence that supplementation can help mitigate free-radical oxidative damage in rats with alcohol-induced hepatotoxicity. Bone broth is rich in glycine. It probably doesn’t mean much, but it can’t hurt. And hey – it may even improve sleep quality, as one Japanese study showed in human subjects. Drink a warm cup of broth before bed, perhaps?
  • Proline – Proline is another non-essential amino acid found in bone stock, but supplementation has shown promise in patients suffering from vision loss due to gyrate atrophy. It’s also an important precursor for the formation of collagen, though it’s not clear whether eating proline has any affect on the body’s ability to make collagen.
  • Hyaluronic acid – Hyaluronic acid, also known as hyaluronan, is one of cartilage’s three glycosaminoglycans. It helps broth gel, and it’s been used for years to treat race horses with osteoarthritis, usually as an intra-articular injection or IV fluid. Recent studies on oral administration have been promising, though, meaning oral administration of quality bone stock (as opposed to, um, what other method of administration?) might help us with our joint issues, too. According to Wikipedia, human studies are underway and showing promise, but I wasn’t able to dig up much beyond this small study. Still, it’s compelling, and I’ll continue to drink broth regardless.
  • Chondroitin sulfate – Chondroitin sulfate is another glycosaminoglycan present in bone stock. It’s also a popular supplement for the treatment of osteoarthritis the efficacy of which has come under question. One recent review concludes that chondroitin sulfate “may interfere with progression of osteoarthritis”. I’d say it’s worth a shot.
  • Calcium – I downplay the importance of large amounts of supplementary calcium, but that doesn’t mean it’s not important. It’s the raw material for bone production and fortification, and bone stock might be one of the best sources of calcium around, especially for those who avoid dairy and don’t eat enough leafy greens.
  • Phosphorus – There’s also a good amount of phosphorus in bone stock, though I doubt Primal eaters lack adequate dietary phosphorus (there’s plenty in meat). Still, it’s a nice buffer.
  • Magnesium – Magnesium is pretty lacking in the modern diet. Fatty fish like mackerel offer good amounts, as do leafy greens, nuts, and seeds, but most people, Primal folks included, could stand to take in more magnesium. Dr. Michael Eades says if he had to recommend just one supplement, it’d be magnesium; Dr. Stephan Guyenet over at Whole Health Source recently posted a couple great pieces, one on magnesium and insulin sensitivity (short version: the former improves the latter) and another on magnesium and vitamin D metabolism (short version: the former affects the latter). Bone stock is just another way to obtain this valuable mineral.
  • Sulfur, potassium, and sodium – Stock has these minerals in mostly trace amounts, but they’re all important for health. Sodium isn’t really an issue for most people, but potassium is undoubtedly important and often lacking. Both are crucial electrolytes (bone broth – possible new sports drink?). Sulfur is the “S” in MSM, or methylsulfonylmethane, the popular joint supplement that has shown some promising results in humans.

The best way to extract all that boney goodness from the bones is to cook with them, and that means making stock Now that you’ve learned everything you need to know about the benefits of these foods, let’s look at how you can use them in your diet. I’ll provide some easy to use recipes (at the end) so that you can integrate these very essential proteins into your life.

If possible, opt for bones that come from animals that are as young as possible. What’s true of you and me, is true of animals as well–the younger you are, the more “gelatinous” proteins our bodies contain. But let’s say you’re choosing beef or chicken. With these animals, there are two basic types of bones:

  1. Bones coming from the joints. Examples are chicken feet, wings, or tights, or cow knuckles, feet, joints. You can even use cow ears! These bones contain a lot of gelatin.
  2. Bones that have meat attached to them. In beef, they can be ribs, oxtail, shank, or marrow. In chicken, you can include the full skeleton. These bones are less prone to “gel”, because they contain less gelatin. If there’s meat on the bones, you can leave the meat attached during the simmering process. The meat adds flavour.

Of course, you can use lamb, fowl, or pig bones as well. These animals contains the same basic types of bones. Combining the two types of bones will give the best effects. If you do not include a lot of bones from joints, your bone broth might not gel.

Happy Bone Brothing!

SAUCE BASICS

Meat sauces are made from stocks that have been flavoured and thickened in some way. Once you have learned the technique for making sauces—either clear sauces or thick gravies—you can ignore the recipe books and be guided by your imagination.

Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to “deglaze” coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.

Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.

MAKE YOUR OWN BONE BROTH

You don’t have to be a chef to make your own bone broth.   Most people use tap water or spring water – while adding some vinegar – to simmer the bones. You can use different types of animal bones: beef, fish, fowl, pig, and even game. The simmering period takes between two and 48 hours. But why the big difference in hours? The simmering period depends mostly on two things. First, the animal type, and secondly, the type of bone that you use. For example, very large cow bones need to simmer much longer than bones from small fish.

You can drink bone broth as it is or it can act as the basis for soup and stews

An optional step is to roast your bones in the oven before starting with step one on 230 degrees Celsius (450F). Roasting the bones for 20-30 minutes will make your bones more flavourful. This step is especially useful in the case of beef bones.

You might be asking: “why let the broth simmer this long?” Well, there have been studies investigating a shorter versus longer extraction process. A longer cooking time will make sure that you extract more nutrients, such as gelatin and glucosamine from your broth. There are some guidelines for different animal bones have to simmer:

  • Beef bones: up to 48 hours
  • Chicken bones: up to 24 hours
  • Fish bones: up to 2 hours.
Recipes

CHICKEN STOCK

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

BEEF STOCK

about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley

Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.

Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.

FISH STOCK

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water

Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

Beef and Garlic Bone Broth  Cook Time 24 hrs

Ingredients

4 quarts of filtered water
2 lbs. of beef (or chicken) bones
8 garlic cloves, peeled and crushed
2 carrots
2 stalks of celery
2 Tbsp. of apple cider vinegar
1 Tbsp. of sea salt (Himalayan if possible)

Instructions

Put all ingredients in a large pot. Cover, and place on a high heat.  Bring to the boil and then reduce the heat to a low setting.
Allow the broth to simmer for a minimum of 24 hours. A longer cooking time generally means more nutrients. Turn off the heat and allow the broth to cool down. Strain the broth through a fine metal strainer. Put the cooled stock in to containers for storage (only up to a few days) or freezing (can be stored frozen indefinitely). Drink a glass of broth each day, or freeze it in small batches and use it for cooking. Enjoy!

Recipe Notes A slow cooker is the easiest way to make bone broth if you have one

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Touch Me Not – Shy, Sensitive, Humble – Plant

Touch me not” as I will react, retract. I am sensitive. I am shy. I am humble.  And, I have little tiny claws that will sting you.. Talking about stings, I am snake bite venom, contain the “God molecule”, will alleviate your depression and anxiety, balance your sexual energy, and then put you to sleep.   And, oh, look, I have mystical pink pom pom flowers that cheerlead life.  I am considered a toxic weed but I will clean your soil.   I maybe a small little plant, but I come with a powerhouse of teachings.  And, so beautiful to look at and so mysterious to touch.       

Mimosa Pudica, the humble sensitive plant, seems to hold a very pertinent lesson for us in today’s world.   It speaks volumes in it’s tender smallness and yet arcs a lesson for us human’s that we just do not understand it all and perhaps cannot with our mind, alone.  Humility will spawn electrical looking pink circles (pom poms) perhaps a symbol for power in the plant world (cats claw also has the same flowers) 

I recently came across this plant in a local garden with my (almost) 2 year old grand-daughter, Kaya.  She made me sit..  She gently touched the leaves beaming with delight as they retracted.   “You do it”  she exclaimed!   WOW!  Crazy, she said.   Of course I laughed and felt the same intrigue she did.  I collected a root cutting and seeds.

Mimosa Pudica, you are a perfect plant for today’s world affairs.  And, as plant signatures and names of plants often give away their uses, you whisper a wisdom well beyond your size.    Her leaves are fine acacia like.  She spreads in waste areas..   Her flowers, well, they are pink pom poms!  And, touch her and she’ll react. Poof!

The name Pudica in latin means shy, bashful or shrinking. Well,  when you touch the leaves she responds by closing each leaf nodule in a sequential folding.    It is the coolest thing ever and it leaves the observer in a sorta pleasant glee.    It is also known as the “sensitive” plant.   My, with a name like that I think all empaths should meet this plant as it insinuates we have a psychological treasure in this plant that crosses thresholds to eclectic understanding/wisdom.  Any plant with this name must be a friend of all empaths.  I wonder if it is a medicine for the empaths, especially the shy sensitive ones?

In the Amazon the plant is known as Chami  Chami, which means pure, bright, beautiful, fresh, everything’s gonna be alright sorta thing. It is made into a tea for treating sleep disorders. I suppose things are alright in dream world.  Women soak the leaves in the juice pressed from the roots and smear the resulting juice between their breasts and on the soles of their feet. They claim that this gives them “increased sexual power”.  Considering this, it is no wonder that it is also use as snake bite venom.  A water extract of the roots has shown significant neutralizing effects on the lethality of the venom of the cobra.   

In Quechuan, it is know as Punyo-Sisa (Sisa I found out is  slang for “yes”) and its’ leaves are placed in the pillows of elders and children, again, as a sedative and sleeping agent. In Brazil, the plant is called Jurema and is used as an ingredient in the initiatory drink of ceremony.  It is claimed to contains 5-Methoxy-N,N-dimethyltryptamine (5-MeO-DMT; also known as ‘5-MeO-DMT) which is the same compound found in’ ‘Toad’ medicine (Bufo-alvarius toad venom).    While DMT is the Spirit Molecule, 5-MeO-DMT is considered ‘The God Molecule’. Psychoactive, snakes and toads, oh my!   

In the Philippines, Mimosa pudica is regarded as an aphrodisiac for frigid women and men.. For women, they pick and boil the leaves. Apparently, just as the leaves fold together when picked, they open up again when boiled and the opened leaf is a symbol for the vagina when it is open for sexual activity.  

In India, the leaves are chewed and the resulting mush is spread unto the fresh wounds to stop bleeding.  In Nicaragua it is used for stomach aches, ‘cleaning the womb’, to stop menstruation and for gonorrhea. In Mexico is it know as: “Dormilona” and translated means “Sleepy head”. The root is used as a temporary birth control.    

Mimosa is known by a lot of names.

And, finally, Mimosa pudica has shown to produce an antidepressant-like profile similar to two tricyclic antidepressants:  clomipramine and desipramine    Depression and anxiety are among the world’s greatest public health problems.   Perhaps this is the connection to the sensitive empaths?

It seems this little shy, bashful, sensitive, pure, bright, beautiful fresh smiling plant is traditionally a very important herb having many important pharmacological activities…. analgesic,  antidiarrhoeal,  anti-inflammatory,  anticonvulsant,  antimicrobial, hepatoprotective activity,  antiasthmatic, anti-ulcer, antioxidant properties with emphasis on antidepressant and anxiolytic activity and it contains the “God Molecule”.  WHEW! 

But, the good news doesn’t stop!  From a gardening point of view, this shy plant is a nitrogen fixer.which is a vital element for plant growth and reproduction. It has also been tested in phyto-remediation of arsenic polluted soils.  Mimosa pudica significantly extracted and bioaccumulated the pollutant out of the soil and into its leaves.  It will also extract heavy metals such as copper, lead, tin, and zinc from polluted soils. This allows for the soil to gradually return to less toxic compositions.   

Although this little plant is loaded with medicine for human and nature alike, what intrigues me the most lies in the concept that plants don’t have brains, however, this little plant has a learning and memory capacity.  A study done with drops of water dropping on the plant showed that over time, it learned the water did not harm and therefore it stopped retracting its’ leaves.   And, this memory stayed (was not forgotten). (link) Somehow the plant also transferred this “information” to other plants who did not have the experience so neighbours understood too..  My question is isn’t memory and learning a cognitive process and intelligence can be described as the ability to solve problems?    So, this plant has movement, learning abilities and the ability to communicate.   It is theorized this retraction of the leaves is a transfer of minerals…a flash capacity….a charge of minerals.  That intrigues me even more!   The electrical universe has a lot to reveal to us humans!

There is still a mystery surrounding where and how our human memories are stored.  Could it be the same kind of machinery or energy that the Mimosa is utilizing?   Is it an invisible electric energy with intelligence?   And, as the “lesson” (being water isn’t harmful) was transferred to other plants, is it possible that there is an disembodied intelligence and the presence of a spirit we have yet to fully comprehend?

I agree that humans are special in regards to the fact as we are able to discern and debate.about intelligence. But it’s the quantity, not the quality of intelligence that sets us apart. We do exist on a continuum with the Mimosa, the radish, and the bacterium. 

This little shy plant shares with us that intelligence is a property of life,  I believe there is plant intelligence. It’s not like animal intelligence.  It is not like artificial intelligence. In fact, I feel like it’s more like a hive or swarm mentality  in that each cell or individual part of the plant contributes to the overall intelligence.  I believe it is electrical and magnetic.   Which is why you can so easily clone plants; the part that was separated has its own “mind” after separation and can grow into a new identical plant.    I meet Mimosa Pudica and the mystery just proves to be more  amazing.

For one little plant with tiny little pink pom poms to create such a stir as to the questions of what is intelligence and cognitive ability, is it possible that the sensitive mimosa is the perfect plant for empaths? Perhaps the most troublesome and troubling query for all humans is in the “thinking” about life  and what is “consciousness.”    We tend to define consciousness as an inward awareness of oneself experiencing reality—“the feeling of what happens”.   If so, then we can (probably) safely conclude that plants don’t possess it.   But if we define the term “consciousness” simply as the state of being awake and aware of one’s environment—“online,” as the neuroscientists say—then Mimosa Pudica may qualify as conscious beings.  And, that changes everything.

We do not see nature with our eyes, but with our understandings and our hearts.
Welcome to my garden Shy Sensitive Plant!

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Eat Your Colours

When you link the sense of smell and taste to the sense of sight, you begin to see an underlying magic.

The vast spectrum of natural colour in food is astounding! And, colour also happens to be a very useful indicator (and constant reminder) of the many magical health benefits colourful food. The deep greens, vibrant reds, deep purples, bright oranges & yellows that we see in common and widely available foods provide far more than just “a rainbow” of colourful visual stimulation.  Colours are associated with micronutrients and minerals and so consuming a meal with a variety of colours included will theoretically ensure the adequate consumption of nutrients for the day. It’s an easier way for people who do not have enough knowledge about nutrition to obtain their micronutrients and minerals for the day.  And, the science backs it up.

Whilst there’s no one particular food or nutrient that gives us everything we need, likewise, no *one* colour provides all the available nutritional power either. Every colour found in food, whether it’s green, red, purple, blue, yellow, and even white, reveals something nutritionally quite unique.

By choosing a variety of colour in the diet, preferably at each meal, we can all be sure of enjoying a rich and varied spectrum of nutrients. For those who find nutritional science intimidating, or worse a “turn-off”, eating by the colours is not only more appealing, it’s easy as ABC. Often the best advice to give is simply to “eat the rainbow” every day!

What do the different colours represent? 

Nutritionally speaking, the yellows and the oranges offer a good amount of vitamin C for your immunity and wound healing. Foods of this colour are oranges, lemons, grapefruits, yellow peppers, carrots and more.

Greens have always been the kings of the colour kingdom and probably why forests are green and give oxygen to the earth. They are great sources of vitamins A, B, C and K. Vitamin A is good for the eyes, while the B-vitamins help with energy metabolism. Vitamin C provide you with immunity while vitamin K is essential for bone development. Greens are also alkalizing, so if you have been consuming the typical acidic western diet, it’s a good idea for you to pick up on some green veggies.

Whites such as onions, cabbages and mushrooms, contain a good amount of flavonoids.  They are important for preventing free-radical damage formation in your body and thus protect your body cells from damage. Not being able to control free-radical formation can lead to numerous negative health impacts, the most life-threatening one being, cancer. 

The basis of this diet is to make you consume a variety of fruits and veggies so you can obtain your daily recommended micronutrients and minerals. So if you have been finding it difficult to determine whether you have been obtaining enough nutrients or not, just think if you’ve been consuming a variety of colourful foods!

For a deeper understanding, I have included a document from Functional Medicine Institute. This is an excellent overview of the colour, nutrition, science and magic of food. Enjoy!

phytonutrient_spectrum_comprehensive_guide_brfinal_v2

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

OTPP – Open The Pathways Protocol

This is a potent mix that will jump start your circulatory system, bolster your antioxidant power and here are some other potential actions of this Remedy  It will break down blood clots-maintains capillary and blood vessel permeability-anti fungal-anti viral-anti bacterial-will kill parasites-assist with circulation-liver and lung support- cholesterol regulating-chelating of metals-removes toxins-can boost testosterone–can block estrogen.  It opens pathways!

Grapefruit- High in Vitamin C and potassium, removes poison from the system. Aids in weight loss. Contains lycopene, a potent antioxidant known to prevent free radical damage in the body.

Onion- Contain Vitamin C, B6, iron, niacin, chromium and calcium. Onions have been used throughout history to treat asthma, as they contain a compound that helps the muscles to relax. They help loosen mucus from the body. It also contains antiseptic and antibacterial properties, and help fight against tuberculosis, bronchitis, and urinary infections. It also causes increased circulation, therefore increasing sweating, which is helpful in reducing fevers.

Ginger – cleanses and thins the blood and increases energy levels, helps to treat bronchitis, colds, cough, digestion problems, muscle and menstrual cramps, sore throat, poor circulation, flu and infection with helicobacter pylori in the stomach.

Recipe:
Juice 1/2 large Onion and 4 inches of Ginger (1 inch thick)
Peel a Grapefruit…leave the white pith…and juice.
Place the combined juice in a jar and shake.
Dosage 1 tsp at a time.   This can be taken every hour or so, but I highly recommend you do not take more than a tsp.   This can be stored in the fridge for 3 days.

Here is why we want the pith…the peel contains naringenin, which can stimulate the liver to burn excess fat and reduce blood sugar, triglycerides, and cholesterol; it’s such a powerful antioxidant that it can reverse the DNA damage that causes cancer and radiation-induced damage to the cells of the body. It contain hesperidin, which studies show can reduce bone loss and lipids post-menopause. The compound that gives citrus its smell, d-limonene, likewise fights cancer, high cholesterol, and indigestion from stomach acid.

 

 

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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How To Destroy Glyphosate

Dr. Stephanie Seneff (MIT) explains her latest research regarding how to completely destroy Glyphosate.

This is very exciting….here is a protocol to help us destroy Glyphosate (completely).

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Diets That Include Animals – Cycles of the Kingdoms.

Do this! Don’t do that?
Can’t you read the signs?

This topic will ruffle feathers, raises hairs and tests people at intimate levels.  It is a topic that is core to every human being.  It is a topic which sustains us and is a fundamental right of our existence.  We have forgotten to to care for ourselves in this “right” and there is a detailed agenda to control us and destroy us by a select few.   The topic is diet and whether to include meat and animal products, how to nourish ourselves and how to take back the power of our most intimate relationship with the soils and earth!  While this topic includes eating meat, it is also about the topic of food for humans as a whole.   The sciences, arguments, manipulations and debates about eating animal products appears more and more like a cult of vigilantes  – and, honestly, it is totally out of control.   I believe this is intentional.

So, let’s cover some basics that, hopefully we can all agree upon.   Food is a fundamental act of living and life.  It is actually the most spiritual activity that everyone participates in regardless of colour, creed, politics or education.   Most do it daily.  The core and pain of poverty is the removal of food sources or food growing/raising abilities.   We have lost of control of food since most do not know how to raise or grow food.   One, it seems, either has to have money or wealth of money to reclaim that power.   Fast food and manufactured food is now the focus of many’s diets and the cheapest diet available in the western culture.  And, to eat otherwise is rather expensive.   These realities are for everyone no matter your choice of diet.

Then we have our modern science that divides and separates all food into its’ building blocks and comes up with our current science of nutrition and food.  But what is it “we don’t know yet” and how does that affect “what we do know”?   And, are there new discoveries that changes what we thought in the past?

Then there is a science of food from a spiritual standpoint which is mostly overlooked or misunderstood by many, especially the scientists.  Let me explain!

– We, humans, have physical-mineral bodies that is in common with the mineral kingdom.  We need minerals as humans.
– We have etheric (life) bodies that is the carrier of all life and growth forces.  This is related to the plant kingdom.   We need plants.
– We have an astral body which is the container of our human feelings and instincts.  This is in common with animal kingdom.  We need animals.

Humans, apart from the other Kingdoms, also have the ego – that unique spark (and challenge) of the divinity in man.   Ego makes possible self-awareness and enables human to become free beings capable of choices between good and evil.  So, we require the different kingdoms of mineral, plant and animal as well as humans have an ego which sets us as unique in the kingdoms (not higher or better).   Egos are also the force behind greed, power, control and manipulation.

I know my views in this article are going to challenge some. But, quite frankly,  I am very fed up with the debate of diets and how nasty they get. I have met many vegans who feel strongly about their convictions, which is great.  I honour those individuals and, unless I knew them intimately and was able to see a benefit to them trying out animal products, I accept their choice.    But I stand against judging others for their personal health choices either at a personal or spiritual level.    The tendency to judge others – get angry, criticize, and demean others for their choices – is no different than judging people for the colour of their skin, who they love, or whether they just look different.

On the other hand, I do feel we should ALL be against factory farms and harm to ANY part of Nature, together, as humans.  This is a common dilemma for us all and it should not be the focus of whether to eat animal products or not.  The focus should be upon a corrupt and evil structure that is determined to control us.    But, this focus is often lost and diet ideologies have gone mad and entered scary fundamentalism (which I tend to squirm about no matter what the topic).  Fundamentalism is a close minded sphere.

I will state that there are reasonable responses to all debates whether it be cruelty to animals, spiritual choices, nutritional benefits and environmental considerations.  But, honestly, it seems the harsh attacks from vegan-militants could really use some animal nourishment (astral, gravity and grounding food).   Sorry, that last comment was slightly judgemental!  I apologize!    Please feel free to reject or accept what I share.  We always have a choice that is the gift of our ego that should always be attempting to be open to learning, compassionate and kind.  The conclusion people draw are their own personal affairs and I intend not to argue about this.  I am not judging…I am just speaking what I observe and it is not about diet, much is about how we are all manipulated by a circle of evil whose purpose is to annihilate us all.

When you delve into the outer and inner worlds of nature one learns how forces help our development as humans.  I will state that if we would conceive of a land where there are beautiful children and beautiful old people, what kind of a land would this be? Perhaps  ‘a land flowing with milk and honey?   That old saying might be very true!

The arguments about whether we should eat meat or not can all be debated reasonably.   I can accept both sides of the story and know that there are times where we need to refrain from animal products or not.   For me,  I came from a meat eating family and, for the reasons of ethics, nutrition and perhaps a young spiritual desire to grow independently, I went from vegetarian to vegan and eventually to high raw.  I was raw for 5 years and although I felt wonderful in the beginning, over time, I began “wasting away”.   It was a slow process and one that left lasting damage that I didn’t realize until it was too late.  I was tired a lot.  I was wishy washy in my brain, mind and thoughts (never mind my view of Spirituality).  I can see this now, in hindsight. It was damaging to me.

Also, up until now, I have personally never campaigned for any particular “diet” for three reasons: 1) as “i” changed over the years, so did my diet; 2), each person is different (ie. blood type); 3), diets seem to have become like “cults” in our our culture.    It is scary to speak your opinion nowadays lest the haters attack you.   However, I am feeling a need to express my views as “food” is such a centre of our common bond.   Currently, I do eat meat choosing the organic and pasture fed meats and raising animals for meat sources. I offer full gratitude to Mother Nature for this offering and the blessings it provides.

In my younger years, I was idealistic about saving the “world” and relied upon the professionals to tell me “how it is”.    I studied nutrition and natural health but, in these studies, I realized that the Nutritional Science is very young and like most sciences, was missing a sacred element of consideration that even I didn’t understand and overlooked.  The science is black and while and has made many mistakes (remember the blooper on butter?).    As I gradually morphed towards high raw, I admit I felt amazing for a time in the beginning.  Then, something happened.   It was slow and undetectable at first.  I felt like I was wasting away and was weak at all levels of my being.   In actual fact and since I studied Ayurveda, I began to understand that that high vata (air) raw diet was causing me to become an air-head.  Due to need (I was very sick), I craved and decided to included meat back into my diet.  It was a reset and quite possibly saved my life.  In hindsight,  I damaged my body in this vegan and high raw state.   Also, I now realize the crazy kerfuffle of our food systems and falsely projected food pyramids that are dangerous to many.  I have gained a healthy scepticism of mind towards what is going on in regards to the governance of our food and food systems and why.   There is much more that meats the eye and the hatred and fundamentalism of the vegan world is nastily out of control.   I wondered if this was part of a bigger plan?   If food is what binds us all, then it would be good to have the human’s arguing and dividing, never mind being undernourished and weak.  Let’s look down on each other…that is the way they desire it to be.    That, my friends, is NOT the way!

Frankly and collectively, we are in a mess when it comes to our food sources.    I do not believe nor do I rely upon the “powers”  to fix our current state of affairs.  They want us in a mess.  It is important to understand the “how” and “why” of the mess so we get the “what now?”  We have to take back this power of our food.   The picture of our current world is all about big business, big pharma, big food production that all leads back to big money.     In fact, they have us in such a place that if you have no money and no gardening skills, you actually have no access to nourishment (poverty).    The manipulation is a ladder of corruption that has inoculated the minds of many intelligent and gentle people.  It is killing the poor.   It is killing the animals, the plants, the kingdoms that should be as one.    One only has to research Agenda 21 to figure this out.   And, yes, this Agenda addresses meat and is against meat stating it is a cause of cancer.  In fact, the powers that be (the big money) are now into promoting and profiting from vegan meats.    I sigh!

The Future of Protein: Leo DiCaprio is one of many high-profile luminaries to invest in Beyond Meat. The California-based company is also financially supported by Bill Gates, along with prominent corporations such as General Mills and even Tyson Foods. The company also receives funding from several key venture capital firms, including PowerPlant Ventures, New Crop Capital, Cleveland Avenue, and Blue Horizon Group, among others.   Leonardo DiCaprio Predicts Vegan Meat Is ‘The Future of Protein’ Leonardo DiCaprio, an investor in the vegan meat company Beyond Meat, believes that plant-based meat is the “future of protein.”

Here is Beyond Meat’s Vision Statement:

We believe there is a better way to feed the planet. Our mission is to create mass-market solutions that perfectly replace animal protein with plant protein. We are dedicated to improving human health, positively impacting climate change, conserving natural resources and respecting animal welfare. At Beyond Meat, we want to make the world a better place and we’re starting one delicious meal at a time.

Folks, there are a couple of things wrong here.   First, I refer you to the movie Soylent Green.  This is scary!  Also consider doing some  research on the “investors” listed above.   They are not upstanding humans or credible corporations!   Beyond Meat’s vision statement is seriously flawed.   Our collective environmental problem has its’ roots in plant agriculture.   In the past 200 years, the use of land for agriculture has risen from 431 million ha to 1.52 billion ha.   Agriculture has destroyed our soil/Tierra.   Over 50% of our land mass is used for agriculture, 32% is used for meat and dairy and 67% for plant based foods.  (Source)   We are using MORE land for plant-food and disregarding the replenishment or fortification of this core sediment.   The argument that animal-production is destroying our earth does not match the numbers here.   Yes, we are growing corn for the factory farms. That sucks!   Factory farms are not natural and what is fed to factory farmed animals is also big business (money) corruption.  If any of the ancient religions predicted that eating meat was an evil that would destroy us, may I suggest this is the reason why!   It is cruel and callous to the animals and factory farmed animals are poison to us.  The truth is Cows are not designed to eat corn.  Unlike humans, they have two stomachs to digest greens and grass.   Does that tell you something?    Yet, corn is their food in these subsidized, fully supported (by your government) big farms.   And, humans are flogged with corn in our products too!   Hmmmm, are they treating us the same?   Back to cows…they are meant to graze.   Same with lambs, goats and sheep and chickens.  Their digestive systems are perfect for this diet. And, the questions arises “do we want big-business (money) mass-marketing plant protein to us now?”  It is a little crazy, don’t ya think?

Let’s return to Agenda 21 for a moment!   When a small group of elite (wealthiest of us all) people establish their agenda and insert their views on the masses, I am sceptical and tend to step back and ask “why?”  Agenda 21 talks about “Sustainable development” and imho, is far more about population control and control of the masses that anything else.   If you want to know more about the threat of Agenda 21, it is succinctly summarized in the You Tube video “Agenda 21 for Dummies.”  And here is another excellent article on the danger of this Agenda from Natural News 

According to Weston Price, Agenda 21 reveals that  “…grass-based farmers and those seeking healthy food from nontoxic farms are facing a new political threat, foisted on an unsuspecting populace worldwide… a forty-chapter blueprint for population control and world control that emerged from the 1992 Earth Summit in Rio de Janero.” Weston Price Foundation.  Basically, Agenda 21 mandate the assistance to factory farmers who are subsidized by the bankers and wipe out the grass-based farmers.   I ask “if this is so, why do they want the practice of grass fed animals stopped and why are they supporting and subsidizing the poison of the factory farms?     The Agenda goes as far to say the meat causes cancer.  Could it be that the factory farmed cows are the cause of this concern of cancer due to the chemicals and conditions of these animals? Is this more likely to cause cancer?  I think so!   Organic Meat is NOT causing cancer.  In fact, I live in Ecuador and the guinea pig,  “cuy”, is a popular meat source.  In 1940 American researchers discovered that cuy meat contains an enzyme called “Asparaginase” that prevents tumour growth. The asparaginase  acts against the Amino Acid, Aspargina,   Aspargina is what is connected to cancer growth.  It turns it into aspartic acid, which is harmless to humans.   So, Agenda 21 has it wrong unless they are talking about factory farm meat…but they did not elaborate for us.  It is conniving and all amounts to a plan of population control disguised as a “protect the people” plan. It is bull shit.  My eye brows are totally raised!

I think we can all agree that a nutrient dense diet is good for us…especially now as we are deep into at least two generations of poor soils and mass produced food.  Let me state that vegetarian, vegan and raw diets can be healthy and necessary at some points and, imho, these diets are far healthier than the typical American factory produced diets.  But, I feel these diets are to be utilized for periods of time and used to balance and adjust our health, not as a lifestyle.  As a lifestyle, these diets can also be insidiously dangerous over the long term.   I am proof of that!

The argument about animal cruelty is also one that we should all agree upon.   We have devastatingly crossed the line with the factory farms that our governments’ support.   Animals are treated cruelly.  I talked about cows fed corn above.  Any factory farmed animal is treated cruelly.     And, I also say that plants are treated cruelly too.   Plants do respond to life just in a different way than those of the animal kingdom.  Their defence mechanisms is not the same, but they do defend themselves nonetheless.  Plants, unlike animals, can not run away when they are about to be killed.   They can’t scream, cry out loud or holler for their safety.    Their emotional bodies are different.   Does that make them less?    Their defence mechanism is structured differently.  First, consider that plants have tastes and some (actually a lot)  taste of bitter and pungent.  These tastes indicate “poison” and “medicine”.  Animals know this and will not eat these plants unless needed.   Perhaps equally as important, many plants contain anti-nutrients.   For example phytic acid (nuts, seeds and grains) bind to minerals such as calcium, magnesium, iron, copper and zinc and prevent the absorption of these minerals in the body.   Human’s need these minerals.   So while “healthy whole grains” may contain reasonable levels of micronutrients such as iron and zinc, the argument is that the anti-nutrients  prevent the absorption of the nutrients, making those foods either not healthy or even harmful to us.   Another anti-nutrient is lectins (a sugar-binding protein found in legumes).  Lectins cause a lot of irritation to the gut lining and maybe the main player in Leaky Gut Syndrome (and the rising peanut allergies).   Lectins can potentially penetrate the intestinal wall entering the blood stream and causing all kinds of havoc due to the subsequent immune response.   These protein molecules are attacked by the body as foreign invaders, resulting in inflammation and potentially systemic and chronic diseases such as leaky-gut, other gastrointestinal issues and even auto-immune disease. Leaky-gut syndrome has been linked to a host of serious diseases, from rheumatoid arthritis to autism and even depression (Chris Kresser).

As for our ancestry, there is plenty of evidence to show we have eaten meat and plants for a long time.   Humans are well adapted to foods such vegetables, fruits, tubers and meat because our species has been eating them for millennia.    We are not sacrificing these plants and animals.  We are in relationship with them, a deep cosmological bond.   There is